Preparation method of instant trepang

A sea cucumber and edible salt technology, which is applied in food preparation, food science, food ingredients, etc., can solve the problems of unpalatable taste, discounted nutritional components, hard taste of sea cucumber, etc., to maintain elasticity and taste, overcome hard texture, and delicious taste Effect

Active Publication Date: 2014-05-21
NINGDE CITY YUEHAI AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among the methods mentioned above, the non-ready-to-eat original sea cucumber needs to be soaked in water and soaked before eating. Not to mention the cumbersome eating method, and the nutritional content is greatly reduced after several times of tossing; the sea cucumber powder or extract products cannot retain the original sea cucumber. flavor; in the existing instant sea cucumber products, in order to make it overcooked, use additives, make nutritional loss, and be non-healthy food, or the sea cucumber after ripening mostly has mouthfeel hard, the situation that is not easy to chew, and makes the sea cucumber again like this Large amounts of nutrients are difficult to absorb
Furthermore, sea cucumbers are originally tasteless, especially sea cucumbers with thick body walls, which are more difficult to taste. Generally, they are cut or chopped, and then a variety of cooking techniques are required to make them tasty. Inherent nutrition, so that part of the nutrition loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of instant sea cucumber of the present invention comprises the following steps:

[0024] 1. Sea cucumber pre-treatment: cut fresh sea cucumbers to remove internal organs, and rinse the cut parts with water; (Salted sea cucumbers, dried sea cucumbers and other forms of sea cucumbers can also be used, soaked in water and washed for use.)

[0025] 2. Finishing: the water temperature is 95°C, the mass ratio of sea cucumber to water is 1:4, and the finishing time is 40 minutes;

[0026] 3. Pickling: Put the sea cucumbers into the foam box after killing green, add 2kg of edible salt to the foam box, spread a layer of sea cucumbers evenly, and cover the last layer with edible salt so as not to leak the sea cucumbers, marinate for 12 Hour;

[0027] 4. Desalination: 8m into the desalter 3 The mass ratio of air, water and sea cucumber per s is 4:1, and the desalination time is 2 hours;

[0028] 5. Low-temperature fermentation: remove the desalted sea cuc...

Embodiment 2

[0045] The preparation method of instant sea cucumber of the present invention comprises the following steps:

[0046] 1) Sea cucumber raw material processing and cleaning; the sea cucumber raw material is fresh sea cucumber, salted sea cucumber or dried sea cucumber.

[0047] 2) Cook the sea cucumbers obtained in step 1): the water temperature is 98°C, the mass ratio of sea cucumbers to water is 1:5, and the time for clearing is 50 minutes;

[0048]3) Pickling: Put the sea cucumbers after step 2) into the container, spread edible salt on the bottom of the container and then spread sea cucumbers, spread a layer of edible salt evenly on the surface of each layer of sea cucumbers, and cover the surface layer with edible salt to prevent sea cucumbers from leaking Whichever, marinate for 16 hours.

[0049] 4) Put the sea cucumber obtained in step 3) into the desalter, and the desalter is passed through 10m 3 The mass ratio of air, water and sea cucumber per s is 5:1, and the des...

Embodiment 3

[0056] The preparation method of instant sea cucumber of the present invention comprises the following steps:

[0057] 1. Sea cucumber raw material processing and cleaning;

[0058] 2. Fix the sea cucumber obtained in step 1: the water temperature is 90°C, the mass ratio of the sea cucumber to water is 1:4, and the fixation time is 25 minutes;

[0059] 3. Pickling: marinate the sea cucumber with edible salt for 8 hours after step 2 is completed;

[0060] 4. Desalting the sea cucumber obtained in step 3;

[0061] 5. Low-temperature fermentation: place the sea cucumber obtained in step 4 in pure water at 0°C for 20 minutes;

[0062] 6. Cut the sea cucumber obtained in step 5 into 1cm cross-sectional area 2 Put them into pp material bags, fill them with frozen juice and seal them to obtain instant sea cucumber bags. The sealed instant sea cucumber bags are sterilized at 85°C for 15 minutes; the sterilized products are quickly cooled to below 15°C with ice water to obtain fini...

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PUM

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Abstract

The invention belongs to the technical field of aquatic food processing, and specifically relates to a preparation method of instant trepang. The method comprises the following steps: 1) treating and washing a trepang raw material; 2) killing the trepang: the water temperature is 90-98 DEG C, the weight ratio of trepang to water is 1:(4-5), and the killing time is 25-50 minutes; 3) salting: slating the killed trepang in the step 2) by edible salt for 8-16 hours; 4) desalting the trepang in the step 3); 5) low-temperature water restoration: placing the trepang in the step 4) in purified water at 0-4 DEG C to restore for 20-24 hours; and 6) adding a freezing liquid into trepang in the step 5) and packaging to obtain instant trepang. The preparation method of the instant trepang is free from steps of high temperature and high pressure sterilization and bubbling, and trepang is not cooked by a feed liquid and is matched with the freezing liquid to eat. The trepang is fresh in flavor and good in taste, and the original elasticity and taste of trepang are maintained, so that a nutritional, delicious and convenient instant trepang food is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a preparation method of instant sea cucumbers. Background technique [0002] Sea cucumber is a nutritious health product. Modern nutrition research shows that sea cucumber is a nutritious food with high protein, high mineral matter, low fat, low sugar and no cholesterol. Research in recent years has found that sea cucumbers contain a large number of active substances, such as sea cucumber collagen, sea cucumber mucopolysaccharides, sea cucumber toxins, etc. These ingredients have good anti-aging, anti-tumor, improving immunity, lowering serum cholesterol and triglycerides. Physiological activity at the ester level. [0003] Sea cucumbers have a long growth cycle, small quantity, and are difficult to catch; artificial breeding conditions are harsh, and the yield of sea cucumbers is low and the cost is high. Moreover, sea cucumbers have strict requirem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
CPCA23L17/00A23L33/10A23V2002/00A23V2250/204A23V2300/24
Inventor 罗联钰石晓明
Owner NINGDE CITY YUEHAI AQUATIC PROD
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