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Double material packets for instant sea cucumber and preparation methods thereof

The technology of sea cucumber and material package is applied in the field of double material package for instant sea cucumber and its preparation method, which can solve the problems of being unsuitable for large-scale production and storage, inconvenient to carry, single in taste, etc. No loss of nutrients

Inactive Publication Date: 2013-05-08
张木香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People improved the seasoning method afterwards, as disclosed in the Chinese patent CN101779805B that quick-frozen sea cucumbers and seasoning soups can be bagged separately, and the sea cucumbers are seasoned after thawing, but the seasoning soups are liquid, which is inconvenient to carry and has a single taste. Sterilization is required, and the shelf life is short, so it is not suitable for large-scale production and storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The seasoning package recipe is:

[0067] 0.1kg green onion leaves 0.3kg fungus 0.3kg dried scallops 0.3kg medlar

[0068] 0.5kg kombu 0.7kg American ginseng.

[0069] The preparation method of the seasoning package comprises at least the following steps:

[0070] Cut the scallion leaves into 0.1-1cm, and dry naturally;

[0071] Soak the fungus in pure water, wash, remove the root, and dry naturally;

[0072] Steam the dried scallops and tear them into shredded dried scallops, and let them dry naturally;

[0073] Dry the kombu naturally and cut it into 0.1-3cm size, then dry naturally;

[0074] Wash and cut American ginseng into thin slices, and let it dry naturally;

[0075] Select plump medlars and dry them naturally;

[0076] It is made by mixing, packing and sterilizing.

[0077] The seasoning packet recipe is:

[0078] 0.2kg iodized salt 0.2kg chicken powder 3kg seafood powder.

[0079] Grind iodized salt, chicken powder and seafood powder into powder, pack ...

Embodiment 2

[0081] The seasoning package recipe is:

[0082] 0.3kg green onion leaves 0.7kg fungus 0.7kg dried scallops 0.7kg medlar

[0083] 1.5kg kombu 0.1kg American ginseng.

[0084] The preparation method of the seasoning package comprises at least the following steps:

[0085] Cut the scallion leaves into 0.1-1cm, and dry naturally;

[0086] Soak the fungus in pure water, wash, remove the root, and dry naturally;

[0087] Steam the dried scallops and tear them into shredded dried scallops, and let them dry naturally;

[0088] Dry the kombu naturally and cut it into 0.1-3cm size, then dry naturally;

[0089] Wash and cut American ginseng into thin slices, and let it dry naturally;

[0090] Select plump medlars and dry them naturally;

[0091] It is made by mixing, packing and sterilizing.

[0092] The seasoning packet recipe is:

[0093] 2kg iodized salt 2kg chicken powder 0.2kg seafood powder.

[0094] Grind iodized salt, chicken powder and seafood powder into powder, pack ...

Embodiment 3

[0096] The weight ratio of each raw material of the seasoning bag is:

[0097] 0.2kg green onion leaves 0.5kg fungus 0.5kg dried scallops 0.5kg medlar

[0098] 1kg kombu 0.3kg American ginseng.

[0099] The preparation method of the seasoning package comprises at least the following steps:

[0100] Cut the scallion leaves into 0.1-1cm, and dry naturally;

[0101] Soak the fungus in pure water, wash, remove the root, and dry naturally;

[0102] Steam the dried scallops and tear them into shredded dried scallops, and let them dry naturally;

[0103] Dry the kombu naturally and cut it into 0.1-3cm size, then dry naturally;

[0104] Wash and cut American ginseng into thin slices, and let it dry naturally;

[0105] Select plump medlars and dry them naturally;

[0106] It is made by mixing, packing and sterilizing.

[0107] The weight ratio of each raw material of described seasoning bag is:

[0108] 0.5kg iodized salt 0.75kg chicken powder 1.5kg seafood powder.

[0109] Gr...

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Abstract

The invention relates to double material packets for instant sea cucumber and preparation methods of the double material packets. The double material packets comprise a seasoning packet and a flavouring packet, wherein the seasoning packet is filled with 0.05-0.5 part by weight of green onion leave, 0.1-1 part of fungus, 0.1-1 part of scallop shreds, 0.1-1 part of Chinese wolfberry fruit, 0.1-2 parts of kelp and 0.05-1 part of American ginseng, and the flavouring packet is filled with 0.1-5 parts of iodized salt, 0.1-5 parts of chicken powder and 0.1-5 parts of seafood powder. The double material packets for the instant sea cucumber are convenient to carry, can be used for seasoning and flavouring the instant sea cucumber so that the instant sea cucumber has various tastes, are suitable for large-scale production and storage and have long quality guarantee period. More importantly, various food materials in the seasoning packet are aired naturally and have the characteristics that the quality guarantee period is long, the nutritional ingredients are not lost, and the colors are kept unchanged in the quality guarantee period, and the nourishing food materials are nutritionally balanced and comprise no preservative or additive.

Description

technical field [0001] The invention belongs to the field of aquatic food products, in particular to a double-pack for instant sea cucumbers and a preparation method thereof. Background technique [0002] Instant sea cucumber refers to the sea cucumber that can be eaten directly after proper processing such as desalination, precooking and shaping, flavoring, drying and dehydration, bag sealing, sterilization and cooling. The ready-to-eat sea cucumber has the characteristics of being ready to eat after opening the bag, and can be made into various flavors, all of which are completed in the flavoring process before packaging, and can be eaten directly after opening the bag. For example, Chinese patent CN1194636C discloses three flavoring agents used in the flavoring process, including sparerib decoction, clam juice decoction, crab juice decoction and the like. More tastes are disclosed in Chinese patent CN101411524B, including fresh and salty taste, Sichuan spicy taste, garli...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/22A23L1/29A23L17/00A23L27/00A23L33/00
Inventor 刘仁水
Owner 张木香
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