Instant holothurian and preparation method thereof

A sea cucumber, cooked technology, applied in the field of instant sea cucumber and its preparation, can solve the problems of hard taste, heat, temperature, difficult to chew, etc. of sea cucumber, and achieve the effect of improving delicious taste, ensuring color, fragrance and internal quality

Active Publication Date: 2012-11-14
ZHANGZIDAO GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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
In addition, during the processing of ready-to-eat sea cucumbers, 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 taste and are not easy to chew, which makes a large amount of sea cucumbers Difficult to absorb nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Salt ginseng is used as the processing material, boiled and processed, and seasoned with fresh abalone juice to maintain the original nutrition, quality and moisture of sea cucumber, while comprehensively improving the delicious taste of sea cucumber, promoting the absorption of nutrients, and storing and eating Convenient, economical and affordable, suitable for family nourishment and catering consumption.

[0029] The preparation method of water-fat instant sea cucumber is as follows.

[0030] Laparotomy and removal of teeth: Cut the salt ginseng along the abdomen, remove the calcareous teeth, and keep the tentacles of the mouth as much as possible. If the raw material is hard, soak it in tap water for a few hours before processing.

[0031] Desalination: Soak in cold tap water for more than 16 hours, subject to the taste of salt removal. Change the water every 4-8 hours.

[0032] Running water cleaning: Insert a plastic toothbrush into the body cavity of the sea cu...

Embodiment 2

[0053] Live ginseng is used as processing material to prepare seasoned sea cucumbers, especially live ginseng that has been boiled, steamed, and hair-processed, and then served with fresh abalone juice in bags to maintain the original nutrition of sea cucumbers and cook them with seasoning sauce. The delicious taste of sea cucumbers is comprehensively improved, and the whole process is sterilized to ensure that delicious sea cucumbers can be safely stored for 6 months at 0-8°C on the basis of no preservatives.

[0054] Cut the mouth and remove the viscera: cut the mouth of the sea cucumber along the cloaca to the abdomen with a length of 1 / 3, and then cut the mouth with the length of 1 / 4 from the mouth to the abdomen to remove the intestines, viscera and a large amount of sediment in the sea cucumber; store the sea cucumber after viscera in plastic tubs and keep covered with ice at all times. If salt ginseng is used as raw material, both ends of fresh and live ginseng can be o...

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PUM

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Abstract

The invention relates to a method for preparing instant holothurian, comprising the steps of cleaning holothurian, cooking and packaging. The steps of cooking are sequentially as follows: cooking in water at 95+ / -2 DEG C according to the proportion of 1:3 of the holothurian to water ; instantly cooling the boiled holothurian to the normal temperature with purified water; immersing for 64-72 hours at 0-8 DEG C; and seasoning the holothurian by spice soup. The preparation method of the spice soup comprises the following steps of: uniformly adding auxiliary materials with 3-6% of starch in the purified water, stirring and dissolving uniformly, pouring the prepared mixed 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 the temperature and stirring. The invention further relates to instant holothurian prepared by the method. The method for preparing the instant holothurian completely maintains the nutrient contents of live holothurian and fully improves good taste of the holothurian. The instant holothurian of the invention has 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 . In addition, during the processing of ready-to-eat sea cucumbers, in order to make them overcooked,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 赵世明黄万成邹波王宇
Owner ZHANGZIDAO GRP
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