Sea cucumber preservation treatment method and sea cucumber prepared by the same

Abstract

The invention discloses a sea cucumber preservation treatment method and a sea cucumber prepared by the same; the sea cucumber preservation treatment method comprises a setting treatment step, a viscus removing step, and a sterilization disinfection step; the setting treatment step comprises: a. soaking a sea cucumber; b. adding proper amount of water in a gas pot, heating till the water is boiling, adding the sea cucumber into the pot, braising the sea cucumber; c. cooling the braised sea cucumber, refrigerating in ice water; d. repeating step b and c. The sea cucumber preservation treatment method provided by the invention treats the sea cucumber by one-time processing to obtain a finished product, omits traditional processes of drying or salting, thus fully maintains original nutritional components and functional components of food, and allows people to obtain more nutrition from certain amount of food.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a fresh-keeping processing method for sea cucumbers and instant sea cucumbers processed by the method. Background technique [0002] Sea cucumber is a rare marine animal, named for its tonic effect similar to ginseng. Sea cucumber meat is soft and tender, rich in nutrition, rich in protein, fat, carbohydrates, calcium, sodium, potassium, iron, and contains vitamins B1, B2, niacin, taurine, mucopolysaccharide of sea cucumber, chondroitin sulfate, VB1 , VB2, VE, VK, glutathione and other nutrients, as well as calcium, phosphorus, selenium, zinc, vanadium and other major and trace elements. Because sea cucumber is a natural food with high protein, low fat, low sugar, and no cholesterol, it is recognized as a rare nutritional and health product in the world, so it is not only a delicacy on banquets, but also a treasure to nourish the human body. [0003] For the long-term maintena...

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Problems solved by technology

[0009] In order to solve the above problems, many manufacturers of processing sea cucumbers have carried out research on ready-to-eat sea cucumbers, including a new process for processing sea cucumbers with ultra-high pressure and a process for processing sea cucumbers with caustic soda (NaOH) high temperature and high pressure enzymatic deactivation. There are still some deficiencies in the process

[0010] When using the new process of processing sea cucumbers with ultra-high pressure, put the sea cucumbers in a closed container, inactivate the autolytic enzymes of sea cucumbers under ultra-high pressure, and at the same time inactivate bacteria and viruses, prolonging the fresh-keeping period, but ultra-high pressure (100Mpa) equipment The cost is too high, the output is low, the working pressure is high (100Mpa / cm3), and there are great hidden dangers in production safety, and later storage still needs to be refrigerated or frozen, which is difficult to popularize and is not conducive to market circulation;

[0011] Sea cucumbers are processed by using caustic soda (NaoH) high temperature and high pressure to kill enzymes. Caustic soda (NaoH) is a chemical, not a food additive. Sea cucumbers made in this way have food safety hazards

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