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Method for assisting electrolyzed water soaking of sea cucumbers by ultrasonic waves

A technology of electrolyzing water and ultrasonic waves, which is applied in the fields of food ultrasonic treatment, food preparation, food science, etc., can solve the problems that ultrasonic technology has not been found, and has not given the technical inspiration or teaching of ultrasonic technology, so as to maintain natural flavor and nutrition, bubble Short hair time, good natural flavor and nutritional effect

Active Publication Date: 2015-02-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the huge difference between food raw materials and chemical, petroleum and other raw materials, as well as the great difference between food processing and chemical, petroleum and other processes, ultrasonic technology is rarely used in the food field in this field.
In addition, because sea cucumbers have been soaked in the traditional way and rely on the experience of chefs or technicians, so far no ultrasonic technology has been found for sea cucumbers, and no evidence has been given on the use of ultrasonic technology in sea cucumbers. technical inspiration or teaching

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Selection of raw materials: select dry sea cucumbers with complete body and prickly thorns, and initially remove surface impurities of dried sea cucumbers to obtain sea cucumber raw materials;

[0032] (2) One-time soaking: put the sea cucumber in a container and soak it in weak acid ionized water with a pH of 6.0 and a chlorine content of 10 ppm. At the same time, 28 KHz, 1000 W ultrasonic waves are used to assist soaking for 20 minutes, and the temperature is controlled at 10°C until it is soft until;

[0033] (3) Impurity removal: peel off the sea cucumber longitudinal muscle and spit, and clean the impurities in the belly of the sea cucumber;

[0034] (4) Cooking: Put the cleaned sea cucumbers into a clean container, first boil them with high heat, then switch to low heat and cook for 20-30 minutes after the water boils, the temperature is controlled between 80-90°C. After cooking, pinch the meat on the side of the sea cucumbers one by one with your hands. Pick...

Embodiment 2

[0040] (1) Selection of raw materials: select fresh sea cucumbers with complete body and thorns, initially remove the surface impurities of sea cucumbers, directly dissect, wash, and pre-cook at 80°C for 10 minutes to obtain sea cucumber raw materials;

[0041] (2) One-time soaking: put the sea cucumber in a vessel and soak it in weak acid ionized water with a pH of 5.5 and a chlorine content of 20 ppm; put the sea cucumber in a vessel and soak it in acid ionized water; Let it rise for 40 minutes, the temperature is controlled at 7°C, until it becomes soft;

[0042] (3) Impurity removal: peel off the sea cucumber longitudinal muscle and spit, and clean the impurities in the belly of the sea cucumber;

[0043](4) Cooking: Put the cleaned sea cucumbers into a clean container, first boil them with high heat, then switch to low heat and cook for 20-30 minutes after the water boils, the temperature is controlled between 80-90°C. After cooking, pinch the meat on the side of the sea...

Embodiment 3

[0049] (1) Selection of raw materials: select dried sea cucumbers with complete body and thorns, and initially remove the surface impurities of sea cucumbers to obtain raw materials of sea cucumbers;

[0050] (2) One-time soaking: put sea cucumbers in a vessel and soak them in weakly acidic ionized water with a pH of 5.0 and a chlorine content of 30 ppm; place sea cucumbers in a vessel and soak them in acidic ionized water; Let it rise for 40-60 minutes, the temperature is controlled at 4°C, until it becomes soft;

[0051] (3) Impurity removal: peel off the sea cucumber longitudinal muscle and spit, and clean the impurities in the belly of the sea cucumber;

[0052] (4) Cooking: Put the cleaned sea cucumbers into a clean container, first boil them with high heat, then switch to low heat and cook for 20-30 minutes after the water boils, the temperature is controlled between 80-90°C. After cooking, pinch the meat on the side of the sea cucumbers one by one with your hands. Pick...

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Abstract

The invention discloses a method for assisting the electrolyzed water soaking of sea cucumbers by ultrasonic waves. The soaking of selected dried sea cucumbers or fresh sea cucumbers which are directly processed by belly cutting, washing and pre-boiling is assisted by the ultrasonic waves. The assisting time, temperature, frequency and power of the ultrasonic waves in the soaking are controlled, and clean water which is used in the soaking process is replaced by weak-acid electrolyzed water, thereby realizing the effects of killing bacteria, improving textures and shortening soaking time, and obviously improving the quality of the product. The method has the advantages of rapid soaking, remarkable sterilizing effect, large improvement on the textures of the sea cucumbers, decrease of residual heavy metal content, preservation of the nutrient substances of the sea cucumbers to a great extent, and capability of prolonging shelf life.

Description

technical field [0001] The invention belongs to the field of soaking sea cucumbers, and in particular relates to a method for soaking sea cucumbers with electrolytic water assisted by ultrasonic waves. Background technique [0002] Sea cucumber (Sea Cucumber), also known as sea rat and sea melon, is a spiny animal with a slightly cylindrical body and soft texture. There are many types, common ones are sea cucumber, black ginseng, plum ginseng and so on. Rich in protein, sea cucumber mucopolysaccharides and sea cucumbers, low in fat and cholesterol, it is also rich in taurine, arginine, methionine, etc. that are not found in general plant foods, and has high nutritional value. [0003] Studies have shown that sea cucumber has high nutritional and medicinal value. It has the effects of delaying aging, eliminating fatigue, improving immunity, enhancing the ability to resist diseases, nourishing essence and blood, improving intelligence and brain, anti-cancer and anti-tumor, e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/025A23L17/00A23L5/30
CPCA23L5/32A23L17/00A23V2002/00A23V2300/48A23V2250/154
Inventor 张龙涛黄旭辉曾绍校郑宝东张怡郑明静曾诚郭娟娟
Owner FUJIAN AGRI & FORESTRY UNIV
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