Making method of instant fresh sea cucumber

Abstract

The invention relates to a making method of instant fresh sea cucumber, which is characterized by comprising the following steps: opening the abdomen of a fresh and live sea cucumber, completely removing internal organs, washing with clear water, placing into manganese salt solution which is 1-10 times the weight of the sea cucumber, adding an organic acid for adjusting the pH value to 4.0-6.0, placing the whole into a microwave sterilizer for microwave heating to 40-75 DEG C, and performing heat insulation treatment for 5-60 minutes; taking the sea cucumber out of the solution, and using ethanol solution containing 0.1-1% of tea polyphenol and 0.1-10% of propolis for impregnation or spraying the ethanol solution on the outer surface and the outer surface of the body wall of the sea cucumber; and performing compound modified atmosphere packaging on the sea cucumber so as to get the instant fresh sea cucumber. The instant fresh sea cucumber made through the method is low in loss of nutritional ingredients, the heat denaturation of protein is avoided, the instant fresh sea cucumber further has good taste and no fishy and astringency smell, and is convenient to preserve and take, simple in processing technology, short in period and low in energy consumption, and subsidiary ingredients can further increase the health care function of the sea cucumber while being used for processing.

Description

technical field [0001] The invention relates to a preparation method of instant fresh sea cucumber. technical background [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. It is a typical high-protein, low-fat food. It tastes plump and elegant. Sea cucumber contains low cholesterol and relatively little fat content. It is a typical high-protein, low-fat, and low-cholesterol food. It is a good food therapy for patients with high blood pressure, coronary heart disease, hepatitis, etc., and the elderly. Regular consumption is very beneficial for curing diseases and strengthening the body; Sea cucumbers contain chondroitin sulfate, which is helpful for human growth and development, can delay muscle aging, and enhance the body's immunity; the content of trace element vanadium in sea cucumbers ranks first among all kinds of foods, which can participate in the transportation of iron...

AI Technical Summary

Problems solved by technology

Dried ginseng is not only complicated in process and long in cycle, but also needs to be raised, a lot of nutrition is lost, and it is very inconvenient to eat

[0003] Ready-to-eat sea cucumbers also have the problems of high-temperature cooking and high-temperature and high-pressure sterilization that cause nutrient loss, change protein properties, affect taste, and are inconvenient to store; although ultrasonic treatment of raw sea cucumbers can be carried out at lower temperatures, the cavitation effect is at the same time as enzyme sterilization. It also causes cell wall destruction and nutrient loss

However, microwave method is rarely used in sea cucumber processing as a high-efficiency sterilization method, and basically all utilizes its rapid heating feature to focus on vacuum drying. The method of synergistically processing instant sea cucumbers with microwaves and enzyme inhibitors has not been reported.

Propolis and tea polyphenols solution, as a natural bactericidal product with good film-forming properties, is mostly used in the preservation of fruits, vegetables and meat. There is no relevant record of using it in sea cucumber processing