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Natural sea cucumber and processing method thereof

A processing method and sea cucumber technology, applied in the sea cucumber and its processing field, can solve the problems of loss of water-soluble substances of nutrients, inelasticity, etc., and achieve the effects of rich and delicate meat texture, strong elasticity and toughness, and a simple preparation method.

Inactive Publication Date: 2013-05-01
DALIAN XIANXIAN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The weak point of this instant sea cucumber is: after the sea cucumber is salted and repeatedly boiled and soaked with drinking water, the nutrients in the sea cucumber body, especially the water-soluble substances, are seriously lost. After inspection, the protein content of every 100 grams of instant sea cucumber is only 3- 3.5 grams; sea cucumber mucopolysaccharides with health benefits only contain 0.53-0.8 grams; sea cucumber saponins only contain 0.12-0.19 grams
At the same time, the taste of the product does not have any unique fresh aroma of sea cucumbers except for the fishy smell, and the taste is slightly brittle and inelastic due to water

Method used

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  • Natural sea cucumber and processing method thereof

Examples

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Effect test

example 1

[0017] Take 1kg of live sea cucumbers collected from the sea, remove their viscera and spouts and clean them. Then place it in a constant temperature water bath at 40°C and heat for 2 hours. Put the above sea cucumber hydrolyzed by autolysozyme into 100° C. water and boil for 0.5 hour. Carry out vacuum nitrogen-filling packaging to the sea cucumbers that have been sterilized and deenzyme above, that is, use a fully automatic continuous vacuum packaging machine to evacuate, and simultaneously use a KY-2N nitrogen analyzer to fill nitrogen with 0.2 atmospheres for 1.1 seconds. Then place the packaging bag at -35°C for quick freezing for 40 minutes, take it out and freeze it at -18°C for storage, and place the obtained live sea cucumber in a vacuum nitrogen-filled package, undergo constant temperature hydrolysis with sea cucumber autolysin and then kill the enzyme, and then quickly freeze the live sea cucumber. It is the original sea cucumber.

example 2

[0019] Take 1kg of live sea cucumbers collected from the sea, remove their viscera and spouts and clean them. Then place it in a constant temperature water bath at 60°C and heat for 0.5 hours. Put the above sea cucumber hydrolyzed by autolysozyme into 100°C water and boil for 2 hours. Carry out vacuum nitrogen-filling packing to the sea cucumbers that have been deenzyme-killed and sterilized above, that is, use a full-automatic continuous vacuum packaging machine to evacuate, and simultaneously fill nitrogen with 0.2 atmospheric pressure for 1.0 second by a KY-2N nitrogen analyzer. Then place the packaging bag at -38°C for quick freezing for 20 minutes, take it out and freeze it at -20°C for storage, and place the obtained live sea cucumber in a vacuum nitrogen-filled package, undergo constant temperature hydrolysis with sea cucumber autolysin and then kill the enzyme, and then quickly freeze the live sea cucumber. It is the original sea cucumber.

[0020] Product of the pre...

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Abstract

The invention discloses a natural sea cucumber, which is a ready-to-eat sea cucumber prepared by the steps of placing a sea cucumber into a vacuum nitrogen-filled package, hydrolyzing by sea cucumber autolytic enzyme at constant temperature, carrying out enzyme deactivation, quickly freezing and slowly unfreezing to a normal temperature. A method for processing the natural sea cucumber comprises the steps as follows: removing the internal organs and the sand mouth of the live sea cucumber and cleaning up; placing the processed sea cucumber into a constant-temperature water bath of 40-60 DEG C and heating for 0.5-2 h; placing the sea cucumber hydrolyzed by the autolytic enzyme into water of 100 DEG C and boiling for 0.5-2 h; carrying out vacuum nitrogen filling packaging treatment on the sea cucumber subjected to enzyme deactivation and sterilization, quickly freezing a package bag for 20-40 min at the temperature of subzero 35 DEG C, taking out and freezing for storage at the temperature of subzero 18 DEG C; and slowly unfreezing a product to a normal temperature so as to obtain the ready-to-eat sea cucumber. According to the method, the natural sea cucumber keeps the original active constituents and nutritional substances of the sea cucumber to the hilt, and the content of effective constituents is increased to a certain extent. The natural sea cucumber is simple to prepare, short in production cycle and convenient to eat. The live sea cucumber can be processed into the finished product in 1-3 h.

Description

technical field [0001] The invention relates to an aquatic product, especially a sea cucumber and a processing method thereof. Background technique [0002] Existing data introduce the processing method of ready-to-eat sea cucumber at present, and it mainly is: live sea cucumber is removed viscera, boils after cleaning, then becomes salted sea cucumber with supersaturated salt water immersion and refrigerated storage. Then soak the refrigerated salted sea cucumber in water for desalination, remove the spit, and boil it in water at 100°C for about 4 hours. Then put it in 0-4°C water for refrigerated soaking for 24 hours, then boil it in 100°C water for about 2 hours. Then put it in 0-4°C water for refrigerated soaking for 24 hours. The above-mentioned sea cucumbers are packaged in bags, heated in water at 100° C. for 20-40 minutes to sterilize, and ready-to-eat sea cucumbers can be obtained. The weak point of this instant sea cucumber is: after the sea cucumber is salted a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 刘旭升王继红
Owner DALIAN XIANXIAN FOODSTUFF
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