Ready-to-eat trepang soft can and processing method thereof

A processing method and soft canning technology, which are applied in the field of ready-to-eat soft canned sea cucumbers and their processing, can solve the problems of large loss of active nutrients, nutritional deficiencies, and turbid soup, and achieve less loss of nutrients, easy digestion and absorption, and extended shelf life. Effect

Inactive Publication Date: 2013-09-11
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of traditional sea cucumber processing methods are: dried sea cucumbers need to be washed and boiled many times before eating, and the active nutrients such as water solubility and heat sensitivity are greatly lost; fresh sea cucumbers have less nutrient loss and fresh taste, but transportation and storage are difficult
This kind of canned sea cucumber has less nutrient loss, and the soup is colorless and clear, but this processing met

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] An instant sea cucumber soft canned food, which is made of the following parts by weight of raw materials: 18 parts of sea cucumber, 12 parts of lean pork, 35 parts of radish, 8 parts of kelp, 2 parts of wolfberry, 5 parts of red dates, and 20 parts of seasonings, wherein the seasoning The ingredients are raw chili, soy sauce, garlic, vinegar, ginger, cooking wine and salt, and the radish is white radish.

[0025] The method for processing instant sea cucumber soft canned food includes the following steps:

[0026] 1) The processing of raw materials includes the following steps:

[0027] 1.1 Sea cucumber: first clean the surface of the sea cucumber, add water 4 times its weight, soak for 15 hours at a temperature of 15 ℃, cook at a high temperature of 95 ℃ for 16 minutes, then cool to room temperature, continue to soak for 2 hours until the body changes Soften, remove the internal organs, rinse and let the water rise for 12 hours at a temperature of 15°C; f...

Example Embodiment

[0034] Example 2:

[0035] An instant sea cucumber soft canned food, which is made of the following raw materials in parts by weight: 25 parts by weight of sea cucumber, 20 parts of lean pork, 30 parts of radish, 5 parts of kelp, 2 parts of wolfberry, 3 parts of red dates, 15 parts of seasoning, the seasoning It is raw chili, soy sauce, garlic, vinegar, ginger, cooking wine and salt, and the radish is carrot.

[0036] The processing method of the instant sea cucumber soft canned food is the same as in Example 1.

Example Embodiment

[0037] Example 3:

[0038] An instant sea cucumber soft canned food, which is made of the following parts by weight of raw materials: 30 parts by weight of sea cucumber, 20 parts of lean pork, 25 parts of radish, 5 parts of kelp, 1 part of wolfberry, 3 parts of red dates, 16 parts of seasoning, wherein the seasoning The ingredients are raw chili, soy sauce, garlic, vinegar, ginger, cooking wine and salt, and the radish is carrot.

[0039] The method for processing instant sea cucumber soft canned food includes the following steps:

[0040] 1) The processing of raw materials includes the following steps:

[0041] 1.1 Sea cucumber: first clean the surface of the sea cucumber, add water 4.5 times its weight, soak for 12 hours at 18°C, cook at 100°C for 15 minutes, then cool to room temperature, and continue to soak for 1.5 hours until the body Soften, remove the internal organs, wash and let the sea cucumbers rise in water for 10 hours at a temperature of 18°C; finally, drain the sea cu...

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PUM

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Abstract

The invention discloses a ready-to-eat trepang soft can and a processing method thereof. The ready-to-eat trepang soft can is prepared from the following components in parts by weight: 15-30 parts of trepang, 10-25 parts of lean pork, 20-40 parts of radish, 5-10 parts of kelp, 1-3 parts of Chinese wolfberry, 1-5 parts of red date and15-30 parts of seasonings. The steps of raw materials such as processing, mixing, vacuum packaging, sterilization, thermal-insulation checking and the like are carried out to obtain the soft can. The prepared ready-to-eat trepang soft can has the advantages that the nutritional ingredient loss is little, the flavor is special, and the food is easy to digest and absorb. By adopting the novel method, the prepared trepang can does not contain redundant cooking liquor, and is tasty and refreshing in taste, and the shelf life is prolonged. Meanwhile, by adopting a composite film bag as the soft can package, the can is small in size, convenient to carry, easy to open and easy to popularize.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to an instant sea cucumber soft can and a processing method thereof. Background technique [0002] Sea cucumbers are echinoderms, also known as japonicus, saliva, etc., and there are proteins, fats, vitamins, various trace elements, colloids, sea cucumber saponins and acidic mucopolysaccharides in their bodies, and they do not contain cholesterol. Dryness, the effect of nourishing the brain and improving intelligence, anti-tumor, anti-aging, and improving the phagocytosis of white blood cells. It is not only a raw material for high-end dishes, but also a good health medicine. With the development of the sea cucumber industry, sea cucumber food has been placed on the shelves of major supermarkets and on the tables of ordinary people, such as various canned sea cucumbers, ready-to-eat fresh sea cucumbers, traditional dried sea cucumbers, etc. The disadvantages o...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 刘星伟
Owner 钦州市钦州港永健水产贸易有限公司
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