Low-temperature vacuum heating and stewing method of sea cucumber

A low-temperature vacuum, heating and cooking technology, used in applications, food preparation, food science and other directions, can solve problems such as inability to process, and achieve the effects of reducing loss, improving yield, and good elasticity.

Active Publication Date: 2013-06-05
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a brand-new low-temperature vacuum heating and cooking method for sea cucumbers. Compared with the existing sea cucumber cooking methods, the cooking method can make sea cucumbers cook at a lower temperature under vacuum cooking conditions. It can achieve a suitable taste in the boiling liquid environ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Cut 10kg of fresh sea cucumbers (the sea cucumbers here are sea cucumbers) from the abdomen 2 / 3 from the mouth end to a length of 1 / 3 of the length of the sea cucumber, remove the internal organs, and wash the sediment; put the pretreated sea cucumbers in Put the sea cucumbers in a salt solution with a mass percentage concentration of 5% at 70°C for 10 minutes; put the sea cucumbers into a self-made sea cucumber cooking pot, seal the sealing device of the pot, and then open and raise the vacuum to -0.06MPa, and Simultaneously, heating was started until the temperature rose to 60°C. The cooking time is controlled to 2h. Then, slowly inject cooling water, and further increase the vacuum to -0.09MPa. Take it out when it is cooled to a final temperature of 30°C. After taking it out, put it into pure water for processing, and after 48 hours, 3.2 kg of vacuum-cooked instant sea cucumber can be obtained, with a yield of 32%.

Embodiment 2

[0079] Cut 10kg of fresh sea cucumbers (the sea cucumbers here are sea cucumbers) from the abdomen 2 / 3 from the mouth end to a length of 1 / 3 of the length of the sea cucumber, remove the internal organs, and wash the sediment; put the pretreated sea cucumbers in Put the sea cucumbers into a 5% saline solution at 70°C for 10 minutes; put the sea cucumbers into a self-made sea cucumber cooking pot, seal the sealing device of the pot, and then open and raise the vacuum to -0.06MPa, and start Heat until the temperature rises to 60 °C. The cooking time is controlled to be 30min. Then, slowly inject cooling water, and further increase the vacuum to -0.09MPa. Take it out when it is cooled to a final temperature of 30°C. Using the method of cold air drying, sea cucumbers were placed in a cold air drying oven for about 11 days to obtain 340 g of vacuum-cooked dried sea cucumbers with a yield of 3.4%.

Embodiment 3

[0081] Cut 10kg of fresh sea cucumbers (the sea cucumbers here are sea cucumbers) from the abdomen 2 / 3 from the mouth end to a length of 1 / 3 of the length of the sea cucumber, remove the internal organs, and wash the sediment; put the pretreated sea cucumbers in Put the sea cucumbers into a 5% saline solution at 70°C for 10 minutes; put the sea cucumbers into a self-made sea cucumber cooking pot, seal the sealing device of the pot, and then open and raise the vacuum to -0.06MPa, and start Heat until the temperature rises to 60 °C. The cooking time is controlled to be 30min. Then, immerse the sea cucumber into a certain concentration of saline solution, and further increase the vacuum to -0.09MPa. Take it out when it is cooled to a final temperature of 30°C for 6-12 hours. Finally, 167 g of vacuum-salted sea cucumbers were obtained, with a yield of 16.7%.

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Abstract

The invention provides a low-temperature vacuum heating and stewing method of sea cucumber. The method comprises the following steps of: a first step of preprocessing fresh sea cucumber; a second step of stewing the preprocessed sea cucumber under a low-temperature vacuum condition; a third step of cooling the stewed sea cucumber under a pressure reduction condition; and a fourth step of processing the cooled sea cucumber according to requirements to obtain a sea cucumber processing product. Compared with the existing stewing and processing method of the sea cucumber, the stewing and processing method is adopted, the sea cucumber appropriately tastes in a relatively-low temperature solution cooking environment under a vacuum stewing condition, and the taste keeps the flavor nearly close to that of the fresh sea cucumber, and nutrient components in the body are kept to the maximum extent, such as stichopus japonicas, proteins and vitamins. By using the method, the problem that the sea cucumber cannot be processed to achieve the effect of appropriate taste under a low temperature condition is completely solved by using a physical method, and no food addictives are added during the processing.

Description

technical field [0001] The invention relates to the technical field of sea cucumber processing, in particular to a low-temperature vacuum heating and cooking method for sea cucumbers. Background technique [0002] Sea cucumber is a high-protein, low-fat, zero-cholesterol animal food with high nutritional value. Because it contains a variety of active ingredients, it is more and more respected by people and regarded as a good nourishing product. However, the current traditional processing methods seriously damage the various nutrients contained in the sea cucumber, especially because of the special properties of the sea cucumber body wall, which makes it impossible to process it at low temperature to the edible level by ordinary methods. Its taste is too hard to chew; while the taste of sea cucumber cooked under high temperature and pressure is too soft, and the nutrients of sea cucumber have been greatly damaged; It has carried out greater damage to the nutrition of sea cuc...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
Inventor 薛勇薛长湖姜晓明李兆杰王玉明王静凤徐杰唐庆娟常耀光
Owner OCEAN UNIV OF CHINA
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