Method for processing fresh live sea cucumbers

Abstract

The invention discloses a method for processing fresh live sea cucumbers. The method comprises the following steps of: temporarily culturing the collected live sea cucumbers in clean seawater until the sea cucumbers spit all mud and sand; cleaning the surfaces of the live sea cucumbers which spit all mud and sand by using seawater; cutting the liver sea cucumbers into cucumber bodies, cucumber maws and cucumber intestines; cleaning the cucumber maws and the cucumber intestines, draining, and quickly freezing for later use; clearing off internal mud and sand of the cucumber bodies by using seawater, and cooling in water at the temperature of between 95 and 100DEG C for 5 to 30 minutes; separating the cucumber bodies from cucumber soup; taking the cucumber bodies out, and quickly putting the cucumber bodies into seawater at the temperature of between 0 and 5DEG C for cooling; filtering the cucumber soup, naturally cooling and quickly freezing for later use; and in an environment with the temperature of between 18 and 20DEG C, matching the cucumber bodies, the cucumber soup, the cucumber maws and the cucumber intestines processed in the step (1) into pairs according to the volume of one sea cucumber, packaging, and sterilizing. The product has good mouthfeel and flavor; the nutrient substances and active ingredients of the whole body of the sea cucumber are maintained, the product is convenient and quick to make, and the processed fresh live sea cucumbers can serve as sea cucumber dish materials, and are particularly suitable for large parties and luxury hotels.

Description

technical field [0001] The invention relates to a pretreatment process of fresh and live sea cucumbers, in particular to a treatment method of fresh and live sea cucumbers which retains the full nutritional value of fresh and live sea cucumbers through a pure green process. Background technique [0002] Sea cucumber belongs to the phylum Echinodermata, family Holothuridae, tube-shaped, cucumber-shaped. According to statistics, there are more than 120 kinds of sea cucumbers in my country, of which more than 20 are edible sea cucumbers, which are mainly distributed in Shandong and Liaodong Peninsula in my country. Among them, sea cucumbers in the coastal waters at 37° north latitude are the most valuable and have high nutritional and medicinal properties. It is known as the first of the "Eight Treasures" and the crown of participation. Sea cucumbers are rich in collagen, mucopolysaccharides and various active substances and minerals. They do not contain cholesterol and are low...

AI Technical Summary

Problems solved by technology

[0003] The value of sea cucumbers is mainly reflected in its rich nutritional components and obvious efficacy of active ingredients. However, since the biological enzymes contained in fresh sea cucumbers have the function of autolysis, sea cucumbers will gradually dissolve after leaving seawater and are difficult to preserve. Therefore, the traditional production method mainly Fresh and live sea cucumbers are made into dried products for sale through salting, quick-freezing, drying and other methods. The main processing processes include: dried sea cucumber processing, salted sea cucumber processing, quick-freezing treatment, enzymatic beverages, seasoning ready-to-eat, powder capsules, etc. The above methods have destroyed its nutrients and active ingredients to varying degrees, or the taste is hard, the fishy smell is heavy, it is difficult to digest, and it cannot fully reflect the original nutritional value of sea cucumbers. The specific manifestations are:

[0004] (1) The nutrients and active ingredients of sea cucumbers cannot be preserved to the greatest extent

Traditional dried sea cucumber products are made after repeated boiling, pickling, mixing with ashes and drying, and they need to go through complicated steps such as desalination and soaking before eating, which results in serious loss of nutrients and is very inconvenient

[0005] (2) The absorption rate of nutritional active ingredients in sea cucumber is low, and the nourishing effect is not obvious

Traditional sea cucumber products have lost their original appearance after multiple processing steps. The shrinkage in the process of drying, soaking, etc. has caused destructive decomposition of the active ingredients of sea cucumbers and is not easy to restore, making it difficult for consumers to absorb them. , can not achieve the expected nourishing effect

[0006] (3) Traditional sea cucumber products do not pay enough attention to the taste, and there are deficiencies such as inexhaustible mud and sand, heavy fishy smell, high viscosity, softness, and bad taste.

If sea cucumber is greatly discounted as a delicacy, it will be difficult to expand the applicable population