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Acaudina molpadioides processing technology

A technology and technology of sea cucumber, which is applied in the field of East sea cucumber processing technology, can solve the problems of deformable tissue elasticity, taste, and susceptibility to damage

Inactive Publication Date: 2014-08-27
温州嘉润水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that, aiming at the above-mentioned defects of the prior art such as tough muscle, hard to chew, cooked East sea cucumber is easily deformed when the preservation environment is deformed, and its tissue elasticity and taste are easily damaged, etc., to provide A processing technology of East sea cucumber that can adjust the softness and hardness of the muscle tissue of East sea cucumber, help to improve the taste, ensure that the individual does not deform when the storage environment changes, and can maintain tissue elasticity and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A process for processing Donghai Ginseng, comprising the following process steps:

[0038] (1) The first rinse with clean water: select East sea cucumbers that meet the requirements and rinse them in clean water to clean the sediment attached to the surface of East sea cucumbers;

[0039] (2) High-temperature steaming and finalizing: transport the East sea cucumber treated in step (1) to the high-temperature cooking tank, and cook at 90 o Cook at C for 3 minutes;

[0040] (3) The second rinse with clean water: transfer the East sea cucumber treated in step (2) to the cold water tank, o C wash in water for 5h;

[0041] (4) Enzyme treatment: add Donghai japonicus treated in step (3) into the enzymatic hydrolysis solution including food-grade papain and bromelain, and slowly heat to 50 o C, maintain 30min; The ratio of the total weight of papain and bromelain to the weight of East sea cucumber is 0.001%:1, wherein, the weight ratio of papain and bromelain is 1:1, and the ...

Embodiment 2

[0051] A process for processing Donghai Ginseng, comprising the following process steps:

[0052] (1) The first rinse with clean water: select East sea cucumbers that meet the requirements and rinse them in clean water to clean the sediment attached to the surface of East sea cucumbers;

[0053] (2) High-temperature steaming and finalizing: transfer the East sea cucumber treated in step (1) to the high-temperature cooking tank, and cook at 95 o Cook at C for 2.5 minutes;

[0054] (3) The second rinse with clean water: transfer the East sea cucumber treated in step (2) to the cold water tank, o C wash in water for 6h;

[0055] (4) Enzyme treatment: add Donghai japonicus treated in step (3) into the enzymatic hydrolysis solution including food-grade papain and bromelain, and slowly heat to 55 o C, maintain 18min; The ratio of the total weight of papain and bromelain to the weight of East sea cucumber is 0.005%:1, wherein, the weight ratio of papain and bromelain is 2:1, and t...

Embodiment 3

[0065] A process for processing Donghai Ginseng, comprising the following process steps:

[0066] (1) The first rinse with clean water: select East sea cucumbers that meet the requirements and rinse them in clean water to clean the sediment attached to the surface of East sea cucumbers;

[0067] (2) High-temperature steaming and finalizing: transport the East sea cucumber treated in step (1) to the high-temperature cooking tank, and cook at 97 o Cook at C for 2.2 minutes;

[0068] (3) The second rinse with clean water: transfer the East sea cucumber treated in step (2) to the cold water tank, o C wash in water for 6.5h;

[0069] (4) Enzyme treatment: Add Donghai japonicus treated in step (3) into the enzymatic hydrolysis solution including food-grade papain and bromelain, and slowly heat to 58 o C, maintain 10min; The ratio of the total weight of papain and bromelain to the weight of East sea cucumber is 0.008%:1, wherein, the weight ratio of papain and bromelain is 3:1, an...

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Abstract

The invention discloses an acaudina molpadioides processing technology comprising the following technology steps: first-time clear water rinsing, high temperature stewing and shaping, second-time clear water rinsing, bubble massaging cleaning, muscle tissue softness and hardness adjustment, high pressure stewing, ice water soaking, transglutaminase smearing, and storage and package. The acaudina molpadioides processing technology provided by the invention can adjust the softness and the hardness of muscle tissues of the acaudina molpadioides, helps to improve the mouthfeel, can guarantee the individual is not deformed when a preserving environment is changed, and can maintain the elasticity and the mouthfeel of the tissues.

Description

[0001] technical field [0002] The invention relates to the technical field of mollusk processing, in particular to a processing technology of Donghai ginseng. [0003] Background technique [0004] East sea cucumber is also called sea sweet potato, and its shape and color are similar to sweet potatoes, so East sea cucumber is also called "sea sweet potato". The body of East sea cucumber is fleshy red in life, the back is brownish black after drying, and the abdomen is light brown. They live in the soft mud bottom from the intertidal zone to a water depth of 80m, and a few live in the sand. They are rich in subtropical sandy sea areas. They are found in Japan, the Philippines, Indonesia, and my country's Hainan, Guangdong, Fujian, and Zhejiang coasts. They are rich in resources. . East sea cucumber can be used as an ideal high-protein and low-fat food for human beings. However, the research on the muscle fiber tissue of East sea cucumber shows that its muscle fibers ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/015A23L17/00A23L5/20
CPCA23L5/13A23L5/20A23L17/00
Inventor 陈俊源
Owner 温州嘉润水产有限公司
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