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Processing method of seasoning instant acaudina molpadioides

A processing method, Haitian melon technology, applied in food preparation, food science, application, etc., can solve problems such as limited output, high price of sea cucumber, and few product reports

Active Publication Date: 2013-04-10
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price and limited output of sea cucumber, it is still high-end consumption, and it is difficult to meet the nutritional and health requirements of the general public. Haitian melon resources are abundant, but there are few reports on developed products. Therefore, the comprehensive utilization of sea cucumber resources and the development of Safe, nutritious and healthy Haitian melon products are of great significance to improving the quality of life and health care of ordinary people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Remove the viscera and surface sediment from the fresh Haitian melon;

[0026] (2) Measure 10L of pure water, add 1 million U / g food-grade alkaline protease with a concentration of 0.5% and mix evenly to make an enzymolysis solution, weigh 10 kg of cleaned Haitian melon and place it in the above enzymolysis solution, and keep the temperature 45°C, enzymatic hydrolysis time 1-2h, the Haitian melon after enzymolysis is cleaned with a soft brush;

[0027] (3) Wash the Haitian melon after enzymatic peeling, put it into a cooking pot, heat and adjust the pressure to 0.1-0.15Mpa, the temperature is 121°C, keep warm for 10min, and cool naturally;

[0028] (4) Take out the cooled Haitian melon, place it in a medium-low temperature of 0-4°C for 24 hours, and change the pure water every 12 hours;

[0029] (5) Select the incompletely peeled sweet potatoes, place them in papain with a concentration of 0.3%, the ratio of solid to liquid is 1:0.5, the temperature is 45°C, and th...

Embodiment 2

[0037] (1) After thawing the frozen Haitian melon naturally, remove the viscera and surface sediment, and wash;

[0038] (2) Measure 20L of pure water, add 100g of 1 million U / g food-grade alkaline protease and mix evenly to make an enzymolysis solution, weigh 20kg of cleaned Haitian melon and place it in the above enzymolysis solution, keep the temperature at 40°C, The enzymolysis time is 2 hours, and the Haitian melon after enzymolysis is cleaned with a soft brush;

[0039] (3) Enzymatically hydrolyze the peeled Haitian melon, put it into a cooking pot, heat to 121°C, adjust the pressure to 0.12Mpa, keep warm for 10min, and cool naturally;

[0040] (4) Take out the cooled Haitian melon, place it in a pure ice-water mixture for 24 hours at low temperature, and change the ice-water mixture every 12 hours;

[0041] (5) Select the incompletely peeled sweet potatoes, place them in papain with a concentration of 0.3%, the ratio of solid to liquid is 1:0.5, the temperature is 45°C...

Embodiment 3

[0049] (1) Add 2 times the volume of dried Haitian melon to soak in tap water for 1-2 days, and change the tap water once every 12 hours. After the Haitian melon softens, remove the internal organs and surface sediment, and wash;

[0050] (2) Measure 20L of pure water, add 100g of 1 million U / g food-grade alkaline protease and mix evenly to make an enzymolysis solution, weigh 20kg of cleaned Haitian melon and place it in the above enzymolysis solution, keep the temperature at 40°C, The enzymolysis time is 2 hours, and the Haitian melon after enzymolysis is cleaned with a soft brush;

[0051] (3) Enzymatically hydrolyze the peeled Haitian melon, put it into a cooking pot, heat it to 121°C, adjust the pressure to 0.15Mpa, keep it warm for 15min, and cool naturally;

[0052] (4) Take out the cooled Haitian melon, place it in a pure ice-water mixture for 24 hours at low temperature, and change the ice-water mixture every 12 hours;

[0053] (5) Select the incompletely peeled sweet...

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Abstract

The invention relates to a marine food product processing method, in particular to a processing method of seasoning instant acaudina molpadioides. The processing method comprises the following steps of: removing internal organs and surface mud from fresh acaudina molpadioides; naturally unfreezing frozen acaudina molpadioides, and removing internal organs and surface sediments; soaking dry acaudina molpadioides with tap water at the normal temperature for 1-2 days, and removing internal organs and surface mud after the dry acaudina molpadioides become soft by absorbing water; and performing enzyme digestion for peeling, cooking, fermenting at a low temperature, performing secondary enzyme digestion for peeling, performing enzyme deactivation, dicing, seasoning at a low temperature, drying, dehydrating, packaging in vacuum, sterilizing and cooling. An acaudina molpadioides product prepared by processing has the characteristics of no fishy smell, good mouthfeel, no adding of any preservative, long shelf life, good taste, safety, convenience, low cost and the like, and has the characteristics of readiness for eating after bag opening, convenience in carrying, and the like.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of seasoned instant sea sweet potato. Background technique [0002] Haitian melon (common name: Donghai black ginseng or Donghai fragrant ginseng), with a body length of up to 400mm, generally 100-200mm, is mainly distributed in the seabed soft mud from the tidal zone to the depth of 80 meters in the East China Sea. [0003] According to research, Haitian melon has rich nutritional components and medicinal value, and the content of total amino acid, sea cucumber saponin and sea cucumber polysaccharide is higher than that of topaz sea cucumber. Studies have proved that sea cucumbers are rich in sea cucumber saponins, sea cucumber polysaccharides and collagen, which can be made into sea cucumber powder capsules, sea cucumber oral liquid, sea cucumber polysaccharides and cosmetic sea cucumber collagen masks with nutritional and health effects. [0004] The resou...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 徐静苏来金徐仰丽陈庆权张井李群和李燕胡霞
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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