Can processing method for keeping integrity and elasticity of sea cucumber

A processing method and integrity technology, which is applied in the field of canning to maintain the integrity and elasticity of sea cucumbers, can solve the problems of poor elasticity of sea cucumbers, turbid soup, broken body walls, etc., and achieve convenience in eating, less nutrient loss, and extended shelf life Effect

Active Publication Date: 2011-08-24
福州日兴水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the existing methods for processing sea cucumbers, the method of the present invention adds a step of solidification treatment to sea cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] (1) Processing of raw materials: dried sea cucumbers, after rigorous selection, the surface is cleaned, put in 5 times the volume of pure water, and soaked for 15h at 15°C until the ginseng body becomes soft, then wash it away The internal organs are cooked at a high temperature of 100℃ for 15min to inactivate enzymes, cooled to room temperature, and watered for 15h at a temperature of 15℃; shiitake mushrooms are ripened;

[0022] (2) Curing treatment: Weigh sodium alginate and dissolve it in water to make a gel solution with a mass fraction of 8%, soak the processed sea cucumber in the sodium alginate gel solution for 40 minutes, and then coat it with seaweed The sea cucumber with sodium gel is placed in CaCl with a mass fraction of 6% 2 Treated in solution for 30min, sodium alginate gel solution or CaCl during treatment 2 As long as the amount of the solution can be under the sea cucumber;

[0023] (3) Preparation of soup: Mix 2.0 parts pork, 2.0 parts c...

Example Embodiment

[0026] Example 2

[0027] (1) Processing of raw materials: fresh sea cucumbers, after rigorous selection, the surface is cleaned, cleaned to remove the internal organs, steamed at a high temperature of 110°C for 20 minutes, then cooled to room temperature, and watered for 20 hours at a temperature of 25°C; the mushrooms are matured ;

[0028] (2) Curing treatment: Weigh sodium alginate and dissolve it in water to make a gel solution with a mass fraction of 10%, soak the processed sea cucumber in the sodium alginate gel solution for 60 minutes, and then coat it with seaweed The sea cucumber of sodium gel is placed in CaCl with a mass fraction of 10% 2 Treat in solution for 50min, sodium alginate gel solution or CaCl during treatment 2 As long as the amount of the solution can be under the sea cucumber;

[0029] (3) Preparation of soup: mix 3.0 parts pork, 2.5 parts chicken, 2.0 parts ham, .8 parts star anise, 0.8 parts fennel, 1.0 part pepper, 0.8 parts cinnamon, 0.8 part licorice, ...

Example Embodiment

[0032] Example 3

[0033] (1) Processing of raw materials: Fresh sea cucumbers, after strict selection, the surface is cleaned, cleaned to remove the internal organs, steamed at 105℃ for 18min, then cooled to room temperature, watered for 18h at 20℃, and mushrooms are matured ;

[0034] (2) Curing treatment: Weigh sodium alginate and dissolve it in water to make a gel solution with a mass fraction of 9%, soak the processed sea cucumber in the sodium alginate gel solution for 50 minutes, and then coat it with seaweed The sea cucumber with sodium gel is placed in 8% CaCl 2 Treated in solution for 40min, sodium alginate gel solution or CaCl during treatment 2 As long as the amount of the solution can be under the sea cucumber;

[0035] (3) Preparation of soup: Mix 2.5 parts pork, 2.5 parts chicken, 1.5 parts ham, 0.6 parts star anise, 0.6 parts fennel, 0.8 parts pepper, 0.6 parts cinnamon, 0.6 parts licorice, 0.8 parts green onions, and 0.8 parts ginger, Then add 4 times the total w...

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PUM

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Abstract

The invention discloses a can processing method for keeping integrity and elasticity of sea cucumber. The method comprises the following steps of: processing a sea cucumber material; performing curing treatment; filling soup and sealing; and sterilizing to obtain the instant can product. By the curing treatment on the sea cucumber, the problems that the sea cucumber body is low in elasticity, the body wall is broken, the soup is turbid, and the quality guarantee period is short in the process of storing the sea cucumber are solved.

Description

Technical field [0001] The present invention is the field of aquatic product processing, which involves a canned processing method that maintains the integrity and elasticity of sea cucumbers. Background technique [0002] Sea cucumber contains more protein, rich in nutrition, can also be used by medicine, and its economic benefits have become the main variety of aquaculture.at present.Domestic sea cucumber products mainly include sea cucumber, traditional sea cucumber dry products, and deep -processed sea cucumber food.Hai participated in the emerging industry and developed rapidly.Traditional sea participation methods are not only rough and complicated. Before consumption of dried sea ginseng products, they need to be washed and boiled multiple times before eating. Nutritional substances such as water -soluble and thermal sensitivity are too large.It is easy to peel off the scum, sticky, and poor sensory problems. [0003] The invention patent with the application number of 200...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L3/00A23L17/50
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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