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A technology for soup and sea cucumber, which is applied in the field of utilization of boiled sea cucumber soup, can solve problems such as waste of resources and environmental pollution, and achieve the effects of avoiding pollution, being rich in nutrients and having delicious taste.
Inactive Publication Date: 2012-07-11
刘力宁
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Because sea cucumbers have autolytic properties, sea cucumbers need to be boiled for dehydration, shaping and enzyme inactivation; during the process of boiling sea cucumbers, a large amount of soup is produced, and these soups are rich in sea cucumber mucopolysaccharides, saponins, and collagen Active substances such as protein, however, the use of soup has become "chicken ribs", and most of them are discarded, which not only wastes resources, but also causes environmental pollution
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[0009] The technical solution of the present invention will be described in detail below in conjunction with the embodiments.
[0010] In November 2011, 10 liters of sea cucumber soup was taken in Qingdao, filtered through a 300-mesh sieve, and 10 grams of neutral protease (enzyme activity 130,000 u / g) was added to enzymolyze it at 50°C for 4 hours, and salt was added to adjust the soup The salt content of the juice is 20% (percentage by weight and volume), boiled, poured into an earthen jar to cool, put in 50 eggs washed and dried, and all the eggs are immersed in the soup, seal the mouth of the jar, and marinate at room temperature 30 days.
[0011] Simultaneously, the salted eggs are directly pickled with unenzymolyzed boiled sea cucumber broth, and other pickling conditions are the same as those of the present invention.
[0012] After 30 days, take out the marinated eggs and eat them, which are delicious. At the same time, the methylene blue colorimetric method was used...
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Abstract
The invention relates to a method for utilizing soup of cooking sea cucumber, comprising the steps of filtering the soup of cooking the sea cucumber via a 300 mesh bolting cloth, adding 0.1w/v% of neutral protease with enzyme activity of 130-200KU/g, subjecting to enzymolysis for 3-4h at a temperature of 50 DEG C, adding salt, regulating the salt content of the soup to 20w/v%, boiling, cooling, adding cleaned and dried chicken eggs or duck eggs, totally soaking the eggs in the soup and salting for 20-30h at a normal temperature. According to the invention, after being subjected to enzymolysis, the protein in the sea cucumber soup is transformed into small-molecule polypeptides; the small-molecule polypeptides can better penetrate eggshell and infiltrate into the eggs and are capable of promoting active functional components such as sea cucumber mucopolysaccharide and the like in the sea cucumber soup to infiltrate into the eggs at the same time so that the nutrition and health values of salted eggs are increased, the salted eggs are delicious in taste and more rich in nutrition; in the meantime, the nutritive components of the sea cucumber are fully utilized and the environmental pollution caused by abandoning the soup of cooking the sea cucumber is avoided.
Description
Technical field: [0001] The invention relates to the field of utilization of aquatic product processing waste, in particular to a method for utilizing sea cucumber soup. Background technique: [0002] Sea cucumber is a rare sea treasure, rich in mucopolysaccharides, saponins, collagen, etc. It has anti-tumor, improving immunity, anti-coagulation, delaying aging, inhibiting embolism, lowering blood sugar, anti-virus, and preventing osteoporosis and other functions. Because sea cucumbers have autolytic properties, sea cucumbers need to be boiled for dehydration, shaping and enzyme inactivation; during the process of boiling sea cucumbers, a large amount of soup is produced, and these soups are rich in sea cucumber mucopolysaccharides, saponins, and collagen Active substances such as protein, however, the use of soup has become "tasteless", and most of them are discarded, which not only wastes resources, but also causes environmental pollution. [0003] Salted eggs are a trad...
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