Preparation method of instant sea cucumbers or abalones

Abstract

The invention relates to a preparation method of mollusca foods and aims at providing a preparation method of instant sea cucumbers or abalones which are free of additives, balanced in nutrition and long in shelf life, reach the hygienic standard and are packaged after being mixed with auxiliary materials. The preparation method mainly comprises the following steps: 1, preparing auxiliary material soup; 2, preparing a finished product to be matched with the auxiliary material soup; and 3, sub-packaging, sterilizing and storing. The preparation method is simple in process, no additive is added in the preparation process, and the workshop temperature is low, and the sanitary conditions during production are ensured; the prepared instant sea cucumbers or abalones are good in mouth feel, convenient to eat, free of additive and long in shelf life, and both the nutrition and the sanitation meet the enterprise standards. The preparation method is used in the field of preparation of the instant sea cucumbers or abalones.

Description

technical field [0001] The invention relates to a method for preparing mollusc food. Background technique [0002] At present, deep processing enterprises in the market have production equipment defects or human factors in the process of drying sea cucumbers and abalones, resulting in products that fail to meet the national food hygiene standards, and there are no corresponding conditions in the process of product storage and sales. Therefore, the use of such products not only has food safety hazards, but also long-term consumption will cause many adverse effects and health hazards on the human body. [0003] R&D personnel went deep into many deep-processing enterprises and found many hidden dangers. For example, employees went to the production line for processing without complete sterilization before going to work. Phenomena such as non-sterilization, non-changing clothes, and incomplete disinfection can be seen everywhere in many enterprises. The indoor temperature of th...

AI Technical Summary

Problems solved by technology

[0002] At present, deep processing enterprises in the market have production equipment defects or human factors in the process of drying sea cucumbers and abalones, resulting in products that fail to meet the national food hygiene standards, and there are no corresponding conditions in the process of product storage and sales. pollution, so the use of such products not only has food safety hazards, but also long-term consumption will cause many adverse effects and health hazards on the human body

[0003] R&D personnel went deep into many deep-processing enterprises and found many hidden dangers. For example, employees went to the production line for processing without complete sterilization before going to work. Phenomena such as non-sterilization, non-changing clothes, and incomplete disinfection can be seen everywhere in many enterprises.

The indoor temperature of the processing workshop is high (up to about 25°C), the water quality used to soak sea cucumber and abalone is poor, the water temperature is high, and the soaking time is too long. Some unscrupulous companies even add a large amount of chemical substances in order to increase the color and weight, which not only results in high nutrition in the product Loss and long-term consumption will cause great harm to the human body and even cause cancer

[0004] The existing ready-to-eat sea cucumber and abalone products on the market usually pack the ingredients separately from the sea cucumber and abalone, and mix and heat them before eating, which makes the operation complicated and the product taste poor; the products that put the two together are also due to their short storage time. , leading to a great impact on its taste, color, maintenance of nutrients and other indicators