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Preparation method of dry sea cucumber

A technology for drying sea cucumbers and sea cucumbers, which can be used in food preparation, dry preservation of meat/fish, food science, etc., and can solve problems such as loss of nutrients

Inactive Publication Date: 2009-12-16
LIAONING SHUANGZENG BIOLOGICAL ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, the deep processing technology of sea cucumbers has adopted high-salt or high-temperature implementation techniques, which will cause serious loss of nutrients such as mucopolysaccharides and saponins in sea cucumbers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The first step is to take 300kg of fresh sea cucumbers, cut a 10mm hole from the abdomen of sea cucumbers, remove the internal organs, wash them with sea water, put them into a jacketed pot, add 3% light salt water to the pot, and cook for 40 minutes at a temperature of 70°C Then take it out, and mix with small grains of edible salt twice the weight of the sea cucumber while it is hot, that is, select salt grains with a small particle size within the range of 1mm-5mm salt grain size, and dehydrate the sea cucumber to finally remove 30%-50% of the water content of the sea cucumber , and then put it in a container and wash it twice with pure water to remove the surface salt.

[0012] In the second step, prepare anion replacement solution with fresh sea cucumber in a weight ratio of 1:1, the composition and consumption of this anion replacement solution are respectively:

[0013] Dextran Sulfate 6kg,

[0014] Chitosan 2.4kg,

[0015] Edible salt 18.6kg

[0016] Purified...

Embodiment 2

[0020] The first step is to take 150 kg of fresh sea cucumbers, cut open from the middle part of the abdomen, remove internal organs, and clean them with 6% light salt water. Put the sea cucumbers in a container, add 2% light salt water, take them out after precooking at 80°C for 30 minutes, and mix them with medium-sized edible salt twice the weight of the sea cucumbers while it is hot to remove 30%-50% of sea cucumbers. % moisture;

[0021] In the second step, the anion replacement solution is prepared in a weight ratio of 1:2 with the fresh sea cucumber, and the components of the anion replacement solution include:

[0022] Sodium tripolyphosphate 3.6kg,

[0023] Chitosan 2.4kg,

[0024] Edible salt 18kg

[0025] Purified water 276kg

[0026] Put them together with sea cucumbers in a vacuum stainless steel reactor, carry out anion replacement at a temperature of 180 Pa and 60°C for 2 hours, then remove the vacuum, and take out the sea cucumbers for later use;

[0027] ...

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PUM

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Abstract

The invention relates to a preparation method of dry sea cucumber. In order to effectively retain nutritional ingredients, such as mucopolysaccharide, saponin, and the like in a sea cucumber body and keep the negative ion enrichment and the ingredient activity of the sea cucumber, the preparation method of dry sea cucumber, which is provided by the invention, comprises the following steps of: firstly, preprocessing the sea cucumber; eliminating viscera, washing the sea cucumber, mixing salt particles with the sea cucumber and removing water in the sea cucumber body; putting the sea cucumber into a negative ion conversion solution and actualizing negative ion replacement; and drying the sea cucumber in a vacuum degree environment, cooling the sea cucumber to room temperature and sealing and packaging the sea cucumber. The technical scheme avoids technical processing means of high temperature and high salt so as to ensure that the ingredients of the mucopolysaccharide and the saponin are not lost, has a key of combining and adopting a negative ion replacement technical means and can fully and effectively keep the negative ion enrichment and the activity of the sea cucumber, and the invention has the technical characteristics of no deformation of the sea cucumber, no salt return, low moisture content, no moisture regain, uniform color, hard erosion from foreign impurities, long conservation and storage period of the sea cucumber in a normal state and easy preservation.

Description

technical field [0001] What the patent application of the present invention relates to is a kind of preparation method of dried sea cucumber. Background technique [0002] Sea cucumber is known as "polyanion-rich food" because it is rich in nutrients such as mucopolysaccharides and saponins. The research on the characteristics of sea cucumber polyanions has proved that sea cucumber has the health effects of anti-tumor, improving immunity, generating blood and enriching blood, beautifying and nourishing skin, promoting fibrinolysis, and reducing whole blood viscosity and plasma viscosity. However, for a long time, the deep processing technology of sea cucumbers has adopted high-salt or high-temperature implementation techniques, which will cause serious loss of nutrients such as mucopolysaccharides and saponins in sea cucumbers. Contents of the invention [0003] The invention object of the patent application of the present invention is to provide a dry sea cucumber prepar...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/358A23L3/015A23L3/40A23L3/3562A23B4/00A23B4/023A23B4/02A23B4/03A23B4/005A23L1/333
CPCY02A40/90
Inventor 李长青宋兴华宋和明张德志王丹
Owner LIAONING SHUANGZENG BIOLOGICAL ENG CO LTD