Instant holothurian and preparation method thereof

Abstract

The invention relates to a method for preparing instant holothurian, comprising the following steps of: cleaning holothurian, putting into spice soup to shape and boiling for taste, preparing the spice soup, uniformly adding auxiliary materials in purified water, stirring to dissolve uniformly, pouring the auxiliary materials in a jacketed kettle, heating slowly while stirring, wherein the pressure of steam is less than 0.2 mPa, heating while stirring rapidly, stopping heating when the temperature reaches 90 DEG C, keeping warm and stirring; shaping with the proportion of 1:1 of the holothurian to the spice soup, at 55+ / -2 DEG C for 20-30 min; boiling for taste with the proportion of 1:1 of the holothurian to the spice soup, at 95+ / -2 DEG C for 50-60 min. The invention further relates to the instant holothurian prepared by the method. The method for preparing the instant holothurian completely maintains proper nourishment, increases the taste, fully improves good taste of the holothurian and promotes the absorption of the nutrient contents. The instant holothurian is convenient for a user to absorb the nutrient contents, and can be eaten and stored conveniently.

Description

technical field [0001] The invention relates to a sea cucumber and a preparation method thereof, in particular to a cooked instant sea cucumber and a preparation method thereof. Background technique [0002] Sea cucumbers are mainly located in Shandong Peninsula and Liaodong Peninsula in the temperate sea areas of China. The basic nutritional components of sea cucumbers are the same as those of ginseng, so their medicinal value is also the same as that of ginseng. However, because sea cucumbers contain autolytic enzymes, they are easy to dissolve into water, and live ginseng is extremely difficult Preservation, while salted ginseng, dried ginseng and other products need to go through cumbersome processes such as desalination, boiling, and processing, and the heat and temperature of boiling and processing are not easy to control. For consumers, it is very inconvenient to eat . Although there are also ready-to-eat sea cucumber products in bags, in the process of processing, i...

AI Technical Summary

Problems solved by technology

[0002] Sea cucumbers are mainly located in Shandong Peninsula and Liaodong Peninsula in the temperate sea areas of China. The basic nutritional components of sea cucumbers are the same as those of ginseng, so their medicinal value is also the same as that of ginseng. However, because sea cucumbers contain autolytic enzymes, they are easy to dissolve into water, and live ginseng is extremely difficult Preservation, while salted ginseng, dried ginseng and other products need to go through cumbersome processes such as desalination, boiling, and processing, and the heat and temperature of boiling and processing are not easy to control. For consumers, it is very inconvenient to eat

Although there are also ready-to-eat sea cucumber products in bags, in the process of processing, in order to make them overcooked, additives are used to cause nutritional loss, and they are unhealthy foods, or the cooked sea cucumbers often have a hard mouthfeel and are not easy to chew. It also makes it difficult to absorb the large amount of nutrients in sea cucumbers

Furthermore, sea cucumbers are originally tasteless, especially sea cucumbers with thick body walls, which are more difficult to taste. Generally, they are cut or chopped, and then a variety of cooking techniques are required to make them tasty. Inherent nutrition, so that part of the nutrition loss