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Processing method for instant sea cucumber

A processing method and technology of sea cucumbers, which are applied in the field of processing instant sea cucumbers, can solve the problems of thinning of ginseng fat, degraded quality of sea cucumbers, thinning of sea cucumbers, etc., and achieve the goals of preventing individuals from becoming thin, reducing the loss of nutrients, and improving quality Effect

Active Publication Date: 2014-05-28
山东西霞口海珍品股份有限公司
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AI Technical Summary

Problems solved by technology

However, this method requires the sea cucumbers to be starved for 48-72 hours. During the temporary raising process, the individual sea cucumbers will become thinner, their body weight will decrease, and the thickness of the ginseng fat will become thinner, resulting in a decline in the quality of the sea cucumbers.

Method used

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Embodiment Construction

[0015] The present invention will be further described below by embodiment.

[0016] Taking the mature sea cucumber that grows naturally in Jiaodong sea area as an example, the processing steps of the ready-to-eat sea cucumber are explained in detail.

[0017] When processing ready-to-eat sea cucumbers, it is necessary to prepare a greenhouse and a cold room in the processing area. The temperature of the greenhouse is controlled at 25-30°C, and the temperature of the cold room is controlled at 3-10°C. In this embodiment, the temperature of the greenhouse is controlled at 28°C. ℃, and the temperature of the cold room was controlled at 5 ℃.

[0018] Specific steps are as follows:

[0019] 1. Stimulate sea cucumbers by continuously changing the ambient temperature of sea cucumbers to induce sea cucumbers to automatically excrete their organs.

[0020] For example, put fresh wild sea cucumbers caught in winter into open plastic baskets, measure the natural ambient temperature at...

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Abstract

The invention relates to a processing method for instant sea cucumber. In order to reduce the loss of nutrients in sea cucumber in an instant sea cucumber processing process, and meanwhile, in order to further improve the product quality of the instant sea cucumber, the invention provides the processing method for the instant sea cucumber. The method comprises the following steps: automatically removing dirt from the sea cucumber, cleaning, poaching and quick-freezing. The processing method for the instant sea cucumber is scientific and reasonable, and is easy and convenient to operate. Experiments show that the quality of the instant sea cucumber processed by the adoption of the processing method is greatly improved as compared with the instant seat cucumber processed by the conventional processing method.

Description

technical field [0001] The invention relates to a processing method of sea cucumbers, in particular to a processing method of instant sea cucumbers. Background technique [0002] Sea cucumbers need to be processed in time after they are captured because they contain autolytic enzymes. At present, there are mainly two processing methods for sea cucumbers: dry and instant. Although dried sea cucumbers can be stored for a long period of time, they have limited the consumption of the general public due to the need for long-time soaking when eating, and certain skills are required for soaking. The instant sea cucumber can obtain a certain shelf life, and can fully meet people's needs for eating convenience. The processing method of instant sea cucumber mainly adopts boiling technology to carry out at present, as application number is: 200510045943.7, name is: original flavor instant sea cucumber and production method thereof, the processing method of the instant sea cucumber di...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L5/13A23L17/00
Inventor 田长江田磊
Owner 山东西霞口海珍品股份有限公司
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