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Preparation method of instant acaudina molpadioide leisure food

A production method and technology of snack food, which is applied in the field of food processing, can solve the problems of difficult control of processing conditions, high cost, poor taste, etc., and achieve the effect of crisp and tender taste, soft texture and convenient carrying

Inactive Publication Date: 2015-04-29
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processing method of sea cucumbers generally uses sodium hydroxide or hydrogen peroxide to clean the dirt layer on the body surface of sea cucumbers, and then cooks and softens at high temperature for 7-8 hours to make finished products. However, this processing method has high cost, poor taste and cannot remove sea cucumber bodies Harmful heavy metals on the surface and in the body
In addition, enzymatic peeling technology is more common. This method uses papain, neutral protease or alkaline protease to soak sea cucumbers under suitable conditions. Up to the standard, but the processing conditions of this method are difficult to control, the fishy smell is heavy and the yield of finished products is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0019] A preparation method of instant fragrant ginseng snack food, specifically comprising the following steps:

[0020] (1) Remove the viscera from the fresh ginseng, and then wash the sediment on the surface or body cavity of the ginseng with tap water; or soak the dried ginseng or salted ginseng in tap water overnight, and then wash the surface or body cavity of the ginseng with tap water the sediment inside;

[0021] (2) Soak the cleaned ginseng in a food-grade organic acid solution with a mass concentration of 3%-5% and a temperature of 100°C for 20-30min at a mass ratio of 1:1-2, and at the same time suck the organic acid solution into the needle Barrel, use the puncture method to circulate and perfuse the ginseng body (the soaking time is the injection time), soften the ginseng and remove the heavy metals in the wall of the ginseng;

[0022] (3) Replace the soaked ginseng with clean water for puncture and circulation to completely remove the acid water in the body wal...

Embodiment 1

[0031] A preparation method of instant fragrant ginseng snack food, specifically comprising the following steps:

[0032] (1) Remove the viscera from the fresh ginseng, and then wash the sediment on the surface of the ginseng or in the body cavity with tap water

[0033] (2) Soak the cleaned ginseng in a food-grade organic acid solution with a concentration of 3wt% and a temperature of 100°C for 25 minutes at a mass ratio of 1:1.5. Body perfusion, softening ginseng and removing heavy metals in the body wall of ginseng; wherein the food-grade organic acid is any one of citric acid, malic acid, lactic acid and acetic acid;

[0034] (3) Replace the soaked ginseng with clean water for puncture and circulation to completely remove the acid water in the body wall of the sea cucumber until the pH of the body wall of the ginseng is 6.5-7.0;

[0035] (4) Then soak the fragrant ginseng in tea water with a mass concentration of 3‰ and a temperature of 70°C for 10 minutes, and at the sam...

Embodiment 2

[0040] Same as the above example 1, the difference is that in step (2), soak the cleaned ginseng in a food-grade organic acid solution with a concentration of 3% and a temperature of 100°C for 20 minutes at a mass ratio of 1:1, and at the same time, the organic The acid solution is sucked into the needle barrel, and the puncture method is used to circulate and perfuse the ginseng body; the food-grade organic acid is any combination of citric acid, malic acid, lactic acid and acetic acid;

[0041] In step (4), soak the fragrant ginseng in tea water with a mass concentration of 1‰ and a temperature of 60°C for 12 minutes, and at the same time, circulate the tea water into the ginseng body by puncturing. The tea leaves are any two of green tea, black tea and scented tea. a combination;

[0042] The formula (by weight) of the seasoning liquid in step (5) is 6% white sugar, 0.2% food essence, and the balance is water;

[0043] In step (6), the ginseng is taken out and drained, dri...

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PUM

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Abstract

The invention discloses a preparation method of instant acaudina molpadioide leisure food. The preparation method of instant acaudina molpadioide leisure food is characterized by comprising the following steps: removing internal organs of fresh and alive acaudina molpadioides, and cleaning: soaking the acaudina molpadioides in a food-grade organic acid solution with the concentration of 3-5% at 100 DEG C for 20-30 minutes according to the mass ratio of 1: (1-2), filling acaudina molpadioide bodies with the solution circularly by adopting a puncture method, and then filling the bodies with clean water circularly by adopting the puncture method, thus thoroughly removing acid water on walls of the acaudina molpadioide bodies; soaking the acaudina molpadioides into a tea solution at 60-80 DEG C for 8-12 minutes, and filling the acaudina molpadioide bodies with the solution circularly by adopting the puncture method for deodorizing; soaking the acaudina molpadioides into a seasoning liquid, and filling circularly by adopting the puncture method, so that the seasoning liquid rapidly permeates into the walls of the acaudina molpadioide bodies; and taking out the acaudina molpadioides, and draining off, drying in hot air at 40-50 DEG C until the water content is 60-70%, cooling to normal temperature, and carrying out vacuum packaging, thereby obtaining the finished products of the instant acaudina molpadioide leisure food. The preparation method of the instant acaudina molpadioide leisure food has the advantages of capability of removing fishy smell and surface heavy metal of the acaudina molpadioides, long guarantee period, high finished product yield, and convenience in processing and eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant fragrant ginseng snack food. Background technique [0002] Fragrant ginseng is a class of sea cucumber, taro ginseng order, scorpion family, and sea sweet potato. Its scientific name is sea sweet potato, and it belongs to a kind of sea cucumber. Its body length can reach up to 400mm, generally 100-200mm, and it is mainly distributed in the seabed soft mud from intertidal to 80 meters deep in the East China Sea. Studies have proved that fragrant ginseng has rich nutritional components and medicinal value, and its total amino acid content, sea cucumber saponins and sea cucumber polysaccharides are higher than those of sea cucumbers. Moreover, the content of iron, calcium and zinc in fresh fragrant ginseng is extremely high, and it is also rich in the vital element selenium, which is a very good nutritional product. [0003] Sea cucumber res...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/015A23L17/00A23L5/20
CPCA23L5/27A23L17/00A23V2002/00A23V2250/032A23V2250/044A23V2250/042A23V2250/022
Inventor 娄永江陈博樊琳陈小芳孙佩璇
Owner NINGBO UNIV
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