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Processing method of sea cucumber
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A processing method and technology of sea cucumbers, which are applied in the field of seafood processing, can solve problems such as uneatable sea cucumbers, uncooked sea cucumbers, and loss of nutrients
Active Publication Date: 2015-05-20
李超
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Summary
Abstract
Description
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Problems solved by technology
[0002] At present, sea cucumbers are generally processed by high temperature or low temperature. The high temperature is generally 120-260°C. Processing sea cucumbers at this temperature is likely to cause the loss of their nutrients; while processing sea cucumbers at low temperature, the low temperature is generally below 72°C, and the obtained sea cucumbers are not cooked. , not easy to eat
Method used
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Examples
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Effect test
Embodiment 1
[0038] Take 2-year-old live sea cucumbers with a 2cm opening along the middle of their abdomen, remove the viscera, wash them, add ice water twice the weight of sea cucumbers, and soak for 2 hours;
[0039] Place the soaked sea cucumbers in vacuum cooking equipment, vacuumize until the air pressure in the container is 26KPa, heat to a temperature of 85°C and blanch for 7 minutes, and then heat to 90°C at a speed of 0.25°C / min;
[0040] Place sea cucumbers in a liquid nitrogen quick freezer at -190°C for 7 minutes;
[0041] Steam the frozen sea cucumbers at 100°C for 20 minutes, and the obtained sea cucumbers are moderately soft and hard, waxy but not rotten, and firm but not stiff.
Embodiment 2
[0043] Take 3-year-old live sea cucumbers with a 3cm opening along the middle of their abdomen, remove the viscera, wash them, add ice water twice the weight of sea cucumbers, and soak for 3 hours;
[0044] Place the soaked sea cucumbers in vacuum cooking equipment, vacuumize until the air pressure in the container is 30KPa, heat to 82°C and blanch for 9 minutes, then heat to 93°C at a speed of 0.3°C / min;
[0045] Place sea cucumbers in a liquid nitrogen quick freezer at -194°C for 8 minutes;
[0046] Steam the frozen sea cucumbers at 102°C for 21 minutes. The obtained sea cucumbers are moderately soft and hard, waxy but not rotten, and firm but not stiff.
Embodiment 3
[0048] Take a 4-year-old live sea cucumber with a 3cm opening along the middle of its abdomen, remove the viscera, wash it, add ice water 3 times the weight of the sea cucumber, and soak for 5 hours;
[0049] Place the soaked sea cucumbers in vacuum cooking equipment, vacuumize until the air pressure in the container is 35KPa, heat to 80°C and blanch for 11 minutes, and then heat to 90°C at a speed of 0.25°C / min;
[0050]Place sea cucumbers in a liquid nitrogen quick freezer at -196°C for 5 minutes;
[0051] Steam the frozen sea cucumbers at 104°C for 18 minutes. The obtained sea cucumbers are moderately soft and hard, waxy but not rotten, and firm but not stiff.
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Abstract
The invention relates to the field of processing of marine products, and in particular relates to a processing method of sea cucumber. The processing method comprises the following steps: removing internal organs of sea cucumber, cleaning the sea cucumber, soaking the sea cucumber in ice water the weight of which at least doubles that of the sea cucumber for 2-5 hours; adding the soaked sea cucumber to a container, vacuumizing until air pressure in the container is 26-40 KPa, heating to 80-85 DEG C, blanching for 7min-15min, and heating to 90-95 DEG C at the speed of 0.25-0.3 DEG C / min; freezing the sea cucumber at -190 to -196 DEG C for 5min-10min; and steaming the frozen sea cucumber at 100-105 DEG C for 18min-23min to obtain the target sea cucumber. The sea cucumber processing method disclosed by the invention avoids a process of soaking the sea cucumber in water, thus solving a technical problem that the sea cucumber dissolves independently; the processed sea cucumber tastes moderate in hardness, and is glutinous but not rotten and chewy but not hard; the entire process is controlled within 110 DEG C, and thus nutrient loss is relieved.
Description
technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of sea cucumbers. Background technique [0002] At present, sea cucumbers are generally processed by high temperature or low temperature. The high temperature is generally 120-260°C. Processing sea cucumbers at this temperature is likely to cause the loss of their nutrients; while processing sea cucumbers at low temperature, the low temperature is generally below 72°C, and the obtained sea cucumbers are not cooked. , not easy to eat. Contents of the invention [0003] The object of the present invention is to provide a kind of processing method of sea cucumber, to solve above-mentioned problem. [0004] A kind of processing method of sea cucumber is provided in the embodiment of the present invention, it is characterized in that, comprises the following steps: [0005] (a) Remove the viscera of the sea cucumber, wash it, add ice water at least twice the w...
Claims
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Application Information
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