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Preparation method of unsalted dried sea cucumbers

A technology of lightly drying sea cucumbers and sea cucumbers, which is applied in the field of sea cucumber products, can solve problems such as inconvenience for eaters, achieve the effects of maintaining storage period, avoiding excessive evaporation, and improving drying speed

Inactive Publication Date: 2012-05-30
大连正大海洋生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, it has been a cumbersome thing for people to eat sea cucumbers, which has brought inconvenience to many eaters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take 200kg of fresh and live sea cucumber, cut 20mm from the abdomen of sea cucumber, remove the internal organs, start the pressure water pump at 80Pa water pressure, clean the inside of the sea cucumber opening, and the peeling rate is 60%. Then put 120kg of sea cucumber skins in a 500L cold water tank, put the sea cucumber skins in two small tanks, 60 kg in each tank, adjust the water temperature to 10 degrees, soak for 4 hours for desalination. Pull out and drench to obtain 120 kg of desalted sea cucumber skin. Add 120kg of sea cucumber skins into two 300L jacketed pots respectively, add 360kg of normal temperature edible water, add 180kg to each jacketed pot, open the steam valve, heat to 46°C, and stop heating. The sea cucumber was put into strips for 30 minutes, and the length of the sea cucumber body was lengthened 1-2 times of the original length of the sea cucumber. Heat to a controlled constant temperature of 65°C. Use a wooden shovel to constantly turn the...

Embodiment 2

[0034] According to embodiment 1 process, difference with embodiment 1 is:

[0035] ①Cleaning and desalination: take 120kg of salted sea cucumbers, wash them, soak them in water at 8°C for 8 hours for desalination, take them out, and then wash the sea cucumbers’ abdomens with 50Pa water pressure at the opening, and then drench them dry.

[0036] ②Sea cucumber maturation: Put 120kg of desalted sea cucumber into a 300L sandwich pot, add 60kg to each pot, add 480kg of drinking water, add 240kg of water to each pot on average, heat at 36°C, let the sea cucumber stand for 40 minutes, and the length of the sea cucumber will double. . Heat to 60°C and mature for 3 hours, constantly turning the sea cucumbers with a wooden or bamboo shovel to make them evenly heated. Then put the boiled juice and sea cucumbers in a 500L cooling tank, and take them out after cooling to room temperature.

[0037] ③Low-temperature dehumidification: Arrange 120kg of ripened sea cucumbers evenly one by on...

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PUM

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Abstract

The invention relates to further processing of sea cucumbers, in particular to a preparation method of sea cucumbers ready-to-eat by rehydration. The method comprises the following steps: A. preprocessing of the sea cucumbers; B. ripening of the sea cucumbers at low temperature; C. humidity elimination at low temperature; D. drying at constant temperature; E. drying by cooling; F. softening by humidifying; G. gradient adjusting of moisture; H. packaging by filling nitrogen; and I. being ready-to-eat by rehydration. The method has the following active effects: ripening at low temperature ensures the collagen of the sea cucumbers to be constant so as to avoid fussy boiling and swelling processes when the sea cucumbers are eaten after being unsalted and dried. Humidity elimination by controlling the air quantity promotes the bodies of the ripened sea cucumbers not to adhere and maintains the phases of the sea cucumbers. Drying at constant temperature and drying by cooling enable the bodies of the sea cucumbers to be heated evenly during drying, thus being favorable for the moisture in the bodies to be given off. Softening by humidifying in drying tunnels balances the moisture in the bodies of the sea cucumbers, prevents the bodies of the sea cucumbers from bending deformation, improves the permeability of the bodies of the sea cucumbers and accelerates the drying speeds of the sea cucumbers. Packaging in controlled atmosphere effectively maintains the quality of the sea cucumbers. The method ripens the sea cucumbers scientifically in the process of preparing unsalted dried sea cucumbers and achieves the effect of being ready-to-eat by rehydration.

Description

technical field [0001] The invention relates to a sea cucumber product, in particular to a preparation method of rehydrating and eating light-dried sea cucumber. Background technique [0002] Sea cucumber contains more than 50 kinds of nutrients that are beneficial to human physiological activities. Among the 18 kinds of amino acids contained in it, 8 kinds are essential amino acids that cannot be synthesized by the human body. In particular, active polysaccharides, saponins, and trace elements have "anticoagulant, blood fat-lowering, blood-sugar-lowering, yang-enhancing and yin-tonifying, anti-tumor, anti-aging effects." But for a long time, people's edible sea cucumber is a loaded down with trivial details matter always, brings inconvenience to a lot of eaters. The present invention conducts research from the perspectives of sea cucumber preservation and consumption, analyzes the special organizational structure of sea cucumbers, and under the premise of preserving the nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/03A23B4/16A23L1/333A23L17/50
Inventor 李长青张世平陈静平李晓龙
Owner 大连正大海洋生物有限公司
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