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Instant sea cucumber rice and production method thereof

A production method and technology of sea cucumber, applied in food preparation, food science, application, etc., can solve the problems of long soaking time, large loss of nutritional active substances, short shelf life, etc., and achieve simple processing method, high nutritional value, and smooth taste Effect

Active Publication Date: 2010-10-27
农绍庄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) Dried ginseng or salted sea cucumber needs to be washed, boiled, and soaked many times before eating, and the loss of water-soluble and heat-sensitive nutritional active substances is too large;
[0006] (2) It is very inconvenient to eat, and the water takes a long time;
[0007] (3) It is easy to shoddy and adulterate, and there is no standard to judge the quality of dried ginseng; at the same time, the volume of the product is seriously reduced, rehydration is difficult, and surface crusting and fat oxidation are prone to occur. Lead to quality defects such as discoloration on the surface of the product, which affects the uniformity and storage resistance of the product quality;
[0008] (4) The ready-to-eat sea cucumbers are stored in water hair bags for a long time, easy to peel off the skin and slag, the sensory feeling is not good, and the shelf life is short;
[0009] (5) Sea cucumber powder, sea cucumber capsules, sea cucumber peptides, sea cucumber oral liquid, sea cucumber wine, etc. lose the original shape of sea cucumber due to the broken body, consumers do not see the original, easy to fake, poor reputation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] ①Take fresh sea cucumbers, wash and remove the intestines and spouts, and water them for later use;

[0037] ② Add 5 times the water to the abalone for high-temperature cooking, use the abalone juice boiled at high temperature as the base material, add about 0.1% chicken essence, 0.3% seaweed extract, 0.1% monosodium glutamate, 0.2% green onion, ginger and garlic powder, 0.2% scallops, 0.1% edible salt, and then put the processed sea cucumbers into it, and marinate for 20 minutes on low heat.

[0038] ③Select high-quality rice, wash it and steam it.

[0039] ④Wash the cauliflower, carrot or other fruits and vegetables strictly and put them in boiling water for 3-5 minutes to protect the color and solidify the shape.

[0040] ⑤Using the stewed sea cucumber soup in step ② as the base material, add 2% white sugar, old vinegar and other compound seasonings, 1.5% seaweed gum, 1.5% carrageenan, and 1.0% guar gum, heat and boil for 20 minutes, and cool naturally until gel-li...

Embodiment 2

[0043] ①Take fresh and live sea cucumbers, wash and remove the intestines and spouts for later use.

[0044] ② Add 8 times the amount of water to the beef and cook it at high temperature. Use the beef juice boiled at high temperature as the base material, add about 0.3% chicken essence, 0.5% chicken powder, 0.2% monosodium glutamate, 0.2% green onion, ginger and garlic powder, 0.5% scallops, 0.6% edible salt, 0.2% pepper, 0.5% cooking wine, then put the processed sea cucumbers into it, and marinate for 60 minutes on low heat.

[0045] ③Select high-quality rice, wash it and steam it.

[0046] ④Wash spinach, bean sprouts or other fruits and vegetables strictly and put them in boiling water for 3~5 minutes to protect the color and solidify.

[0047] ⑤Using the stewed beef broth in step ② as the base material, add 0.2% konjac powder, heat and boil for 120 minutes, and cool naturally until gelatinous.

[0048] ⑥Put the processed sea cucumbers, fruits and vegetables, rice, and gel...

Embodiment 3

[0050] ① Take the water and make sea cucumbers, wash and remove the intestines and spouts for later use.

[0051] ② Pork bones are boiled with 10 times the water at high temperature, and the pork bone broth boiled at high temperature is used as the base material, and about 0.5% chicken essence, 0.3% coriander powder, 0.2% monosodium glutamate, 0.3% green onion and ginger are added Garlic powder, 0.2% scallops, 1.0% edible salt, 0.4% pepper, 0.4% aniseed, 0.7% soy sauce, then put the processed sea cucumbers into it, and marinate for 150 minutes on low heat.

[0052] ③Select high-quality rice, wash it and steam it.

[0053] ④Wash spinach, bean sprouts or other fruits and vegetables strictly and put them in boiling water for 3~5 minutes to protect the color and solidify.

[0054] ⑤Using the broth after marinating pork bones in step ② as the base material, add 0.1% xanthan gum, 0.1% guar gum, and 0.2% gelatin, heat and boil for 60 minutes, and cool naturally until gelatinous.

...

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PUM

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Abstract

The invention relates to a manufacturing method for instant sea cucumber rice, comprising the following raw materials by mass ratio: 1-3 of sea cucumbers, 10-25 of rice, 1-10 of fruits and vegetables and 1-4 of gelatinous soup. A production method of the rice is characterized by packaging the processed sea cucumber, rice, fruits and vegetables and gelatinous soup integrally into a sealed non-metal package and producing the final product through vacuum sealing and packaging and microwave pulsating sterilization. Because the gelatinous soup is added and the rice is eaten in combination with the sea cucumbers, the taste of the rice is richer and smooth while the nutrition is increased, and the meal looks more tempting, thus ensuring the food to have color, aroma, taste and nutrition.

Description

technical field [0001] The present invention relates to a kind of ready-to-eat food, in particular to instant sea cucumber rice and its preparation method. Background technique [0002] Sea cucumber is a high-quality raw material for food, medicine and health products. At present, there are many kinds of products on the market, such as fresh sea cucumber, salted sea cucumber, salt-dried sea cucumber, light-dried sea cucumber, freeze-dried sea cucumber, high-pressure sea cucumber, instant sea cucumber, sea cucumber capsule, Liquid sea cucumber etc. [0003] Although fresh sea cucumbers have less nutrient loss, their absorption and utilization rate is low, they are not easy to be stored during transportation and preservation, and their processing is complicated. [0004] Traditional dried sea cucumbers also have many shortcomings: [0005] (1) Dried ginseng or salted sea cucumber needs to be washed, boiled, and soaked many times before eating, and the loss of water-soluble a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 农绍庄杨灵玲刘辉田海龙
Owner 农绍庄
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