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Can processing method for keeping integrity and elasticity of sea cucumber

A processing method and integrity technology, 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, rupture of body walls, turbid soup, etc., achieve convenience in eating, less nutrient loss, and prolong shelf life Effect

Active Publication Date: 2012-08-29
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, which better solves the problems of poor elasticity of sea cucumbers, broken body walls, turbid soup, and short shelf life of sea cucumbers during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Processing of raw materials: Dried sea cucumbers, after strict selection, the surface is cleaned, put into pure water 5 times its volume, soak for 15 hours at a temperature of 15°C until the sea cucumbers become soft, wash them off Internal organs, high-temperature cooking at 100°C for 15 minutes to inactivate enzymes, cool to room temperature, and soak in water at 15°C for 15 hours; ripen shiitake mushrooms;

[0022] (2) Curing treatment: Dissolve sodium alginate in water to make a gel solution with a mass fraction of 8%, soak the treated sea cucumber in the sodium alginate gel solution for 40 minutes, and then put the sea cucumber coated with seaweed Sodium acid gel sea cucumbers placed in 6% CaCl 2 Treatment in the solution for 30min, sodium alginate gel solution or CaCl 2 The amount of the solution only needs to cover the sea cucumber;

[0023] (3) Soup preparation: Mix 2.0 parts of pork, 2.0 parts of chicken, 1.5 parts of ham, 0.5 parts of star anise, 0.5 par...

Embodiment 2

[0027] (1) Processing of raw materials: fresh sea cucumbers, after strict selection, the surface is cleaned, the internal organs are cleaned, steamed at 110°C for 20 minutes, then cooled to room temperature, and soaked in water at 25°C for 20 hours; shiitake mushrooms are ripened ;

[0028] (2) Curing treatment: Dissolve sodium alginate in water to make a gel solution with a mass fraction of 10%, soak the processed sea cucumbers in the sodium alginate gel solution for 60 minutes, and then place the sea cucumbers coated with seaweed Sodium acid gel sea cucumbers placed in 10% CaCl 2 Treatment in the solution for 50min, sodium alginate gel solution or CaCl 2 The amount of the solution only needs to cover the sea cucumber;

[0029] (3) Soup preparation: Mix 3.0 parts of pork, 2.5 parts of chicken, 2.0 parts of ham, .8 parts of star anise, 0.8 parts of fennel, 1.0 part of Chinese pepper, 0.8 part of cinnamon, 0.8 part of licorice, 1.0 part of green onion, and 1.0 part of ginger ...

Embodiment 3

[0033] (1) Processing of raw materials: fresh sea cucumbers, after strict selection, the surface is cleaned, the internal organs are cleaned, steamed at 105°C for 18 minutes, then cooled to room temperature, watered at 20°C for 18 hours, and shiitake mushrooms are ripened ;

[0034] (2) Curing treatment: Dissolve sodium alginate in water to make a gel solution with a mass fraction of 9%, soak the processed sea cucumbers in the sodium alginate gel solution for 50 minutes, and then put the sea cucumbers coated with seaweed Sodium acid gel sea cucumbers placed in 8% CaCl 2 Treatment in the solution for 40min, sodium alginate gel solution or CaCl 2 The amount of the solution only needs to cover the sea cucumber;

[0035](3) Soup preparation: Mix 2.5 parts of pork, 2.5 parts of chicken, 1.5 parts of ham, 0.6 part of star anise, 0.6 part of fennel, 0.8 part of Chinese pepper, 0.6 part of cinnamon, 0.6 part of licorice, 0.8 part of green onion, 0.8 part of ginger, Then add 4 times...

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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, thebody 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 invention belongs to the field of aquatic product processing, and in particular relates to a can processing method for maintaining the integrity and elasticity of sea cucumbers. Background technique [0002] Sea cucumber contains more protein, is rich in nutrition, and can also be used for medicine. It has high economic benefits and has become the main species of aquaculture. at present. Domestic sea cucumber products mainly include fresh sea cucumbers, traditional dried sea cucumbers, and deep-processed sea cucumber foods. Sea cucumber labor is a new industry with rapid development. Traditional sea cucumber processing methods are not only rough but also complicated. Dried sea cucumbers need to be washed and boiled many times before eating, and the loss of water-soluble and heat-sensitive nutritional active substances is too large; fresh sea cucumbers have little nutritional loss, but transportation and storage are difficult; traditional canned s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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