Method for manufacturing dried sea-cucumbers

A processing method and technology for drying sea cucumbers, applied in the field of food processing, can solve the problems of unsatisfactory taste of sea cucumbers, loss of nutritional components of sea cucumbers, etc., and achieve the effects of shortening processing time, good elasticity of meat and thorough cleaning

Inactive Publication Date: 2014-08-27
王松暖
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method for dried sea cucumbers in view of the defects that the current dry sea cucumbers are heated for a certain period of time in the process of water fermentation, resulting in the loss of sea cucumber nutrients in different degrees, and the processed sea cucumbers have an unsatisfactory taste. The method adopts the normal temperature and high pressure water method, which can maintain the nutritional content of sea cucumbers to the greatest extent, and the processed sea cucumbers taste delicious

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  • Method for manufacturing dried sea-cucumbers

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Embodiment 1

[0026] A kind of processing method of dried sea cucumber of the present invention, its processing step comprises:

[0027] a. Water fermentation at room temperature, put 100g of dried sea cucumber prepared in advance into pure water at room temperature at 25°C, and the time required is 10 hours. After the sea cucumber body softens, clean the skin and belly of the sea cucumber body;

[0028] b. Pressurized foaming. Put the cleaned sea cucumbers into a sealed container with normal temperature pure water for pressurized foaming. The time for pressurized foaming is 40 hours, and the pressure of pressurized foaming is 0.25Mpa. During the foaming process, replace the normal temperature pure water once every 6 hours;

[0029] c. Vacuumize, put the sea cucumber soaked and sent out in step b into a pure water airtight container and carry out low-pressure vacuum treatment to obtain 950g of processed water-made sea cucumber.

Embodiment 2

[0031] A kind of processing method of dried sea cucumber of the present invention, its processing step comprises:

[0032] a. Water fermentation at room temperature, put 150g of dried sea cucumbers prepared in advance into pure water at room temperature at 30°C, and the time required is 12 hours. After the sea cucumber body is softened, clean the skin and belly of the sea cucumber body;

[0033] b. Pressurized foaming. Put the cleaned sea cucumbers into a sealed container with normal temperature pure water for pressurized foaming. The time for pressurized foaming is 50 hours, and the pressure of pressurized foaming is 0.3Mpa. During the foaming process, replace the normal temperature pure water once every 7 hours;

[0034] c. Vacuumize, put the sea cucumber soaked in step b into a pure water airtight container and carry out low-pressure vacuum treatment to obtain 1300g of processed water-emitted sea cucumber.

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Abstract

The invention provides a method for manufacturing dried sea-cucumbers. The method includes the manufacturing steps of (1) conducting normal-temperature water swelling, placing the dried sea-cucumbers manufactured in advance in normal-temperature pure water, and cleanly removing the epidermis of dried sea-cucumber bodies and dried sea-cucumber bellies after the bodies of the dried sea-cucumbers are softened; (2) conducting pressurization swelling, and placing the cleanly-cleaned dried sea-cucumbers into a sealing container with the normal-temperature pure water to conduct pressurization swelling; (3) vacuumizing, and placing the dried sea-cucumbers swelled in the step (2) in the sealing container with the normal-temperature pure water to conduct low-pressure vacuuming processing. In the step (1), the needed time ranges from 6 hours to 24 hours and should be adjusted according to the different types and the different processes of the dried sea-cucumbers; in the step (1), the step (2) and the step (3), swelling is carried out with the normal-temperature pure water or the low-temperature pure water. A normal-temperature high-pressure water swelling mode is adopted in the manufacturing method, nutritional ingredients of the dried sea-cucumbers can be kept to the greatest degree, and the manufactured dried sea-cucumbers are delicious in taste.

Description

technical field [0001] The invention relates to a food processing method, in particular to a dry sea cucumber processing method which adopts a normal temperature and high pressure water method and can maintain sea cucumber nutritional components to the greatest extent. Background technique [0002] Sea cucumber is as famous as ginseng, bird's nest and shark's fin. It is one of the eight treasures in the world. It has the functions of improving memory, delaying gonad aging, preventing arteriosclerosis, diabetes and anti-tumor. It is a typical high-protein, low-fat and low-cholesterol food. ; At the same time, its meat is tender and easy to digest, which is very suitable for the elderly, children and people with weak constitution; its plum flower ginseng and sea cucumber are the most valuable varieties in the world. [0003] In modern life, sea cucumbers are not only a delicacy at banquets, but also a treasure to nourish the human body. However, due to the autolysis phenomenon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00
Inventor 王松暖
Owner 王松暖
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