Dried sea cucumber fast to soak and preparation method thereof

Abstract

The invention belongs to the field of sea cucumber food processing, and particularly relates to a dried sea cucumber fast to soak and a preparation method thereof. The dried sea cucumber fast to soak is directly put in a vacuum cup, is insulated in hot water of 75-100 DEG C and is soaked for 6-12 h. The preparation method comprises the following steps; using fresh sea-cucumbers as raw materials, eviscerating the raw material sea cucumbers, carrying out boiling sizing, salting, completely splitting, removing sandspit, stewing, desalting and cold air drying, packaging and storing. The dried sea-cucumber fast to soak is easy to save and carry, and is convenient and fast to take, the soaked sea-cucumber is good in nutrition taste, and less in nutrition loss, so that the problems that a dried sea-cucumber soaking method is troublesome and the soaking time is long on the market are solved, the troublesome boiling operation is not required, the vacuum cup is used for quickly insulating and soaking, the sea cucumber soaking speed is high and is one tenth of that of the common sea cucumber, a rapid pace of life requirement is met, and the preparation method is simple, suitable for industrial conversion, and wide in market prospect.

Description

technical field [0001] The invention belongs to the processing field of sea cucumber foods, and in particular relates to an instant dried sea cucumber and a preparation method thereof. Background technique [0002] As a traditional high-end nourishing food, sea cucumber is known as one of the "Eight Treasures of Seafood". But the sea cucumber variety on the market at present brings many inconveniences to the terminalization of the product and the edible of the consumer because there are many limitations. For example, dried sea cucumbers are easy to store and circulate, but the processing method is complex and cumbersome. Usually, they need to be cooked first, and then refrigerated at low temperature for three or four days before they can be eaten. This discourages many people who do not know how to process sea cucumbers; freeze-dried sea cucumbers Although the sea cucumbers are soaked quickly, they have undergone secondary processing, and the taste after processing is not i...

AI Technical Summary

Problems solved by technology

However, the sea cucumber varieties currently on the market have many limitations, which bring a lot of inconvenience to the terminalization of products and the consumption of consumers.

For example, dried sea cucumbers are easy to store and circulate, but the processing method is complex and cumbersome. Usually, they need to be cooked first, and then refrigerated at low temperature for three or four days before they can be eaten. This discourages many people who do not know how to process sea cucumbers; freeze-dried sea cucumbers Although the sea cucumbers are soaked quickly, they have undergone secondary processing, and the taste after processing is not ideal, so they cannot be favored by consumers; the shelf life of instant sea cucumber products is relatively short, and they all need to be refrigerated or frozen, which is inconvenient Consumers carry and eat it, so the market needs a sea cucumber product that can be stored at room temperature, is easy to carry, can be made easily, and has a good taste, so as to meet the consumption and health needs of consumers.