Process for producing instant sea cucumber product

Abstract

The invention provides a process for producing an instant sea cucumber product. The process comprises the following steps of: cleaning, blanching, rinsing, cooking, cooling, dehydrating, packaging, and performing high-temperature high-pressure sterilization. The packaging comprises the steps of vacuumizing and charging nitrogen; and conditions of high-temperature high-pressure sterilization are that: water bath type sterilization is adopted, the sterilization temperature is 115 DEG C, and the sterilization time is 30 minutes. The instant sea cucumbers have solid texture, are sticky, soft and delicious, and better maintain various nutrients of sea cucumbers. Finally, by the process of vacuumizing and nitrogen charged packaging, an anaerobic environment can be formed, so that air pollution is avoided, and the growth of bacteria is inhibited; and the instant sea cucumbers with the water content of between 65 and 70 percent are obtained through high-temperature high-pressure sterilization, and can be stored for a long time.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of instant sea cucumber products. Background technique [0002] Sea cucumber, also known as sea cucumber, etc., is a rare marine animal, named for its tonic effect similar to ginseng. Sea cucumber meat is soft and tender, rich in nutrition, and is a typical high-protein, low-fat food. However, eating sea cucumbers is very cumbersome, with many and cumbersome steps. It is really not easy to cook sea cucumbers well. Sea cucumbers contain autolytic enzymes, which are easy to dissolve into water. Live ginseng is extremely difficult to preserve, while salted ginseng, dried ginseng and other products need to go through cumbersome processes such as desalination, boiling, and processing. It is not easy to grasp, and for consumers, it is very inconvenient to eat. In addition, during the processing of ready-to-eat sea cucumbers, in order to make them overcooked, additives...

AI Technical Summary

Problems solved by technology

However, eating sea cucumbers is very troublesome, with many and cumbersome steps. It is really not easy to cook sea cucumbers well.

Sea cucumbers contain autolytic enzymes, which are easy to dissolve into water. Live ginseng is extremely difficult to preserve, while salted ginseng, dried ginseng and other products need to go through cumbersome processes such as desalination, boiling, and processing. It is not easy to grasp, and it is very inconvenient for consumers to eat

In addition, during the processing of ready-to-eat sea cucumbers, in order to make them overcooked, additives are used to cause nutritional loss, and they are unhealthy foods, or the cooked sea cucumbers often have a hard taste and are not easy to chew, which makes a large amount of sea cucumbers Difficult to absorb nutrients

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