Manufacture method of trepang nutrition porridge

Abstract

The invention discloses a manufacture method of trepang nutrition porridge. The manufacture method comprises the following steps that: corn, glutinous millet, pearl barley, glutinous rice, scented rice and trepang are mixed together according to the weight mixture ratio of 2:1:1:1:1:0.2, soaked and swollen, the mixture is washed, cleaned, taken out and put into a tank body after 3 to 6 hours, purified water with the weight 2 times of that of the rice is added into the mixture, the tank body is sealed, the tank body after being sealed is put into a high-pressure container, heated to 100 to 160 DEG C and pressurized to 1 to 5 atmosphere negative pressure, the high-pressure container is depressurized to normal pressure after one and one half hour, the tank body in the high-pressure container is sprayed by cold water at the time of depressurization and cooled to 20 DEG C, depressurization and temperature reduction are finished within 10 minutes, and the manufacture of the trepang nutrition porridge is finished. The trepang nutrition porridge manufactured by utilizing the method can ensure that trepang cells are not broken, trepang bodies are not dissolved, and nutrition components are greatly higher than that of a traditional trepang manufacture method.

Description

technical field [0001] The invention relates to a preparation method of sea cucumber food. Background technique [0002] Sea cucumber is a very special marine animal, the only one in the animal kingdom that aestivates. Sea cucumber itself has a cell-decomposing enzyme. When sea cucumber leaves seawater, it will decompose and dissolve itself in the sun for about an hour, making it extremely difficult to store. At present, the storage method of sea cucumbers is as follows: after the sea cucumbers are caught, they are immediately treated with boiling water, dried in the sun, and dried to retain the nutritional components of the sea cucumbers, coagulate the cell-decomposing enzymes, and make the body insoluble. Generally, it takes 4-5 days for dried sea cucumbers to swell, cook and eat, and the hot water is changed once a day in order to make the dried sea cucumbers fully absorb water and keep the sea cucumber cells in a plump state. In the process of swelling and cooking, the...

AI Technical Summary

Problems solved by technology

In this swelling and cooking process, the decomposing enzymes in the sea cucumber cells will be revived at the same time, and the revived decomposing enzymes will rupture the sea cucumber cells, causing the body of the sea cucumber to dissolve. Since many trace elements of sea cucumbers are mostly grown in sea cucumber cells, sea cucumbers The rupture of cells and the dissolution of the body will cause a large loss of protein, active nutrients and trace elements