A kind of preparation method of instant sea cucumber and abalone

A technology of abalone and sea cucumber, which is applied in the field of mollusc food preparation, can solve the problems of incomplete disinfection, non-sterilization, long soaking time, etc., and achieve the effect of not destroying nutrients, reducing the addition of ingredients, and having a fresh and tender taste

Inactive Publication Date: 2015-08-12
TIANJIN YIJIAPIN AQUATIC PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of preparation method of instant sea cucumber of the present embodiment is carried out in the following steps:

[0051] 1. Put 7.5kg of water, 10g of ginger, and 6kg of local chicken in a pot. After boiling on an open fire, simmer for 5 hours, remove the miscellaneous bones, and then collect the juice until the total weight is 7.5kg; take 5kg of the above chicken broth, add 11g Chicken oil, 20g light soy sauce, 150g chicken juice, 100g oyster sauce, 30g dark soy sauce, 50g salt, 40g sugar, 30g monosodium glutamate and 350g starch are boiled together to make an ingredient soup;

[0052] 2. Wash the dried sea cucumbers with water, soak them in water at 7°C for 22 hours, change the water and cook until they are soft, waxy and elastic without hard cores; soak the cooked sea cucumbers in water at 7°C, and put them in a sterilized refrigerator After refrigerated for 22 hours, boil it again to obtain the finished product to be prepared;

[0053] 3. Subpackage the ingre...

Embodiment 2

[0058] A kind of preparation method of instant abalone of the present embodiment, carry out according to the following steps:

[0059]1. Put 7.5kg of water, 10g of ginger, and 6kg of local chicken in a pot. After boiling on an open fire, simmer for 6 hours, remove the miscellaneous bones, and then collect the juice until the total weight is 7.5kg; take 5kg of the above chicken soup, add 20g Chicken oil, 40g light soy sauce, 200g chicken juice, 150g oyster sauce, 60g dark soy sauce, 80g salt, 70g sugar, 50g monosodium glutamate and 400g starch are boiled together to make an ingredient soup;

[0060] 2. After washing the dried abalone with water, soak it in water at 9°C for 26 hours, then change the water and cook until it is soft, waxy and elastic without a hard core; soak the cooked abalone in water at 9°C, and put it in a sterilized refrigerator After refrigerated for 26 hours, boil again to obtain the finished product to be prepared;

[0061] 3. Subpackage the ingredients s...

Embodiment 3

[0066] A kind of preparation method of instant sea cucumber of the present embodiment is carried out in the following steps:

[0067] 1. Put 7kg of water, 10g of ginger, and 7kg of local chicken in a pot. After boiling on an open fire, simmer for 7 hours, remove the miscellaneous bones, and then collect the juice until the total weight is 7kg; take 5kg of the above chicken broth, add 17g of chicken oil , 35g light soy sauce, 180g chicken juice, 130g oyster sauce, 50g dark soy sauce, 70g salt, 60g sugar, 45g monosodium glutamate and 370g starch are boiled together to make an ingredient soup;

[0068] 2. After washing the dried sea cucumbers with water, soak them in water at 8°C for 25 hours, then change the water and cook until they are soft, waxy and elastic without hard cores; soak the cooked sea cucumbers in water at 8°C, and put them in a sterilized refrigerator After refrigerated for 24 hours, boil it again to obtain the finished product to be prepared;

[0069] 3. Subpac...

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PUM

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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 mollusk 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/33A23L1/333A23L17/00A23L17/40A23L17/50
CPCA23L17/40A23L17/50A23L23/00A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 魏福铜
Owner TIANJIN YIJIAPIN AQUATIC PROD CO LTD
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