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Rehydration method for sea cucumber

A technology for producing sea cucumbers and sea cucumbers in water, which is applied in the field of seafood processing, can solve the problems of long time for sea cucumber water production, increase water content of sea cucumbers, endanger consumers' health, etc. Conducive to the maintenance of nutrients

Inactive Publication Date: 2013-09-11
DALIAN XIAOQIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of hydrating sea cucumbers is to wash the dried sea cucumbers with water, boil them in boiling water for 40-60 minutes, and keep them warm in a water bath at 50-70°C for 20 hours. Long, the loss of nutrients is large when cooked at high temperature, the hardness of the sea cucumber after water is high, the elasticity is small, the taste is not ideal, and the loss of nutrients is large
In order to speed up the water production, traders often soak sea cucumbers in alkaline water, which destroys the nutrition of sea cucumbers. Some illegal traders also add formaldehyde to the water to increase the water content of sea cucumbers, which seriously endangers the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method of water hair sea cucumber of the present invention, water hair is carried out according to the following steps:

[0019] (1) Cleaning: Put 500.0g of dried sea cucumbers into clean water to wash off the dust and salt on the surface;

[0020] (2) Low temperature softening: put the washed sea cucumbers in clean water, heat them with microwaves to 40°C, and keep them for 55 minutes to soften the sea cucumbers, further remove the salt content of the salted sea cucumbers, and cool them naturally;

[0021] (3) Cleaning: remove the internal organs and impurities of sea cucumbers, such as removing the remnants of internal organs of sea cucumbers, cutting off the muscle bands, and removing the limestone from the mouth of sea cucumbers;

[0022] (4) Microwave cooking: put the cleaned sea cucumbers in pure water, slightly immerse the sea cucumbers and heat them with microwaves (such as using microwave ovens or microwave sterilization equipment) to 80°C, keep f...

Embodiment 2

[0026] With embodiment 1, its difference is:

[0027] Step (2) Softening at low temperature: use microwave to heat to 30°C and keep for 90min;

[0028] Step (4) Microwave cooking: use microwave heating to 60°C, keep for 40min, after natural cooling, reheat to 60°C, keep for 30min;

[0029] Step (5) Low-temperature vacuum processing: the vacuum degree is 0.02MP, and then placed in -4°C water for 6 hours to obtain the finished product.

[0030] After softening, it weighs 1126g, which is 2.25 times the weight of dry ginseng; after microwave cooking, the weight reaches 2730g, which is 5.46 times the weight of dry ginseng; after vacuum cold water expansion, the weight reaches 6896g, which is 13.79 times the weight of dry ginseng; The rise is even and full, full and complete, and elastic.

Embodiment 3

[0032] With embodiment 1, its difference is:

[0033] Step (2) Softening at low temperature: use microwave to heat to 60°C and keep for 20 minutes;

[0034] Step (4) Microwave cooking: use microwave heating to 95°C, keep for 20min, after natural cooling, heat again to 95°C, keep for 10min;

[0035] Step (5) Low-temperature vacuum processing: the vacuum degree is 0.09MP, and then placed in 4°C water for 10 hours to obtain the finished product.

[0036] After softening, it weighs 1124g, which is 2.25 times the weight of dry ginseng; after microwave cooking, the weight reaches 2742g, which is 5.48 times the weight of dry ginseng; after vacuum cold water expansion, the weight reaches 6902g, which is 13.80 times the weight of dry ginseng; The rise is even and full, full and complete, and elastic.

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Abstract

The invention discloses a rehydration method for sea cucumber, which comprises the following steps: placing dry sea cucumber into clear water and washing surface dust and salinity; placing sea cucumber in clean water, heating to 30-60 DEG C. by micro wave, keeping the temperature for 20-90 min, and cooling naturally; cleaning the sea cucumber internal organ and impurity, placing sea cucumber into purified water, heating to 60-95 DEG C. by microwave, and keeping the temperature for 20-40 min, cooling naturally, heating to 60-95 DEG C again, keeping the temperature for 10-30 min; finally placing sea cucumber into purified water after cooling, placing in an enclosed container for vacuum-pumping, keeping the degree of vacuum at 0.02-0.09 MP, placing the sea cucumber into -4-4 DEG C. for rehydration about 6-10 hours, and obtaining the finished product, and the invention has the advantages of short time, low temperature, less nutrition loss, large rehydration multiple, plump and complete shape and glistened color.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a method for water-growing sea cucumbers. Background technique [0002] As a precious seafood, sea cucumber is listed as one of the "Eight Treasures". It is a high-end nutritious food with great nourishing value. Regulate the nervous system, quickly eliminate fatigue, and prevent skin aging. The chondroitin sulfate and mucopolysaccharides contained in sea cucumbers have been proved by pharmacological experiments to be beneficial to the growth and development of the human body, anti-inflammatory osteogenesis, and prevention of tissue aging, and promote wound healing. Healing, inhibition of several types of cancer cells have special effects. In recent years, with the improvement of people's living standards, the therapeutic effects of sea cucumbers have attracted more and more people's attention; with the breakthrough of breeding technology, the supply of sea cucumbers has also i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 欧昌荣曹锦轩苏秀榕汤海青管娟
Owner DALIAN XIAOQIN FOOD
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