Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of ready-to-eat fresh sea cucumber product and preparation method thereof

A technology for fresh sea cucumbers and products, applied in food heat treatment, food science, etc., can solve the problems of low utilization and loss of small molecular components, and achieve the effects of low production cost, good digestion and absorption, and easy industrial application

Active Publication Date: 2016-06-01
DALIAN HAIYANTANG BIOLOGY
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These components are used to a very low degree in the current processing of sea cucumber products, and most of the small molecular components are lost along with the processing.
For sea cucumbers, this is a lack and a pity in the development and utilization

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Take fresh sea cucumber and remove internal organs.

[0024] 2. Vacuum-pack the slaughtered sea cucumbers and place them in water at 50°C for 80 minutes.

[0025] 3. After cooling the sea cucumber processed in step 2, take it out from the vacuum bag. Collect the solution in the vacuum bag and filter it for use.

[0026] 4. Thoroughly wash the sea cucumber with the sea cucumber self-solution obtained in step 3, and remove inedible parts.

[0027] 5. Vacuum-pack the sea cucumber again, place it at 105°C, heat for 30 minutes, and pack it into a finished product.

[0028] This product retains the shape and color of fresh sea cucumbers, and has a high lipid content of about 1.3%. It has the taste of fresh sea cucumbers when eaten. Better digestion and absorption effect.

Embodiment 2

[0030] 1. Take fresh sea cucumber and remove internal organs.

[0031] 2. After the slaughtered sea cucumbers are packed in a high vacuum, they are placed in 70°C water and kept for 60 minutes.

[0032] 3. After cooling the sea cucumber processed in step 2, take it out from the vacuum bag. Collect the solution in the vacuum bag and filter it for use.

[0033] 4. Thoroughly wash the sea cucumber with the sea cucumber self-solution obtained in step 3, and remove inedible parts.

[0034] 5. Pack the sea cucumber again in a high vacuum, place it at 110°C, heat it for 20 minutes, and pack it into a finished product.

[0035] This product retains the shape and color of fresh sea cucumber, and has a high lipid content of 1.2%. It has the taste of fresh sea cucumber when eaten, with excellent taste, rich nutrition and obvious nourishing effect. Good digestion and absorption effect.

Embodiment 3

[0037] 1. Take fresh sea cucumber and remove internal organs.

[0038] 2. After the slaughtered sea cucumbers are packed in a high vacuum, they are placed in 80°C water and kept for 40 minutes.

[0039] 3. After cooling the sea cucumber processed in step 2, take it out from the vacuum bag. Collect the solution in the vacuum bag and filter it for use.

[0040] 4. Thoroughly wash the sea cucumber with the sea cucumber self-solution obtained in step 3, and remove inedible parts.

[0041] 5. The sea cucumber is again packed in a high vacuum, placed at 115°C, heated for 17 minutes, and packaged as a finished product.

[0042] This product retains the shape and color of fresh sea cucumber, and has a high lipid content of 1.3%. It has the taste of fresh sea cucumber when eaten. It has excellent taste, rich nutrition, and obvious nourishing effect. Good digestion and absorption effect.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of processing and preparing health-care foods and particularly discloses an instant fresh sea cucumber product and a preparation method thereof. The method specifically comprises the following steps: carrying out high vacuum package and heating twice on a raw material sea cucumber; and thoroughly cleaning the sea cucumber by an aqueous solution of the sea cucumber obtained by the first-time heating. The product is simple in production process, easy to expand scale production, easy to control technological conditions and stable and easy to control the quality, retains the taste and the delicate flavor of fresh sea cucumber without adding any substances and contains abundant substances such as fatty acids, wherein the content of grease substances is greater than or equal to 1.0%, so that not only the taste of the fresh sea cucumber satisfied during eating, but also the nutrition of the fresh sea cucumber can be retained to the maximum extent with a good digestive absorption effect of the collagen component. Therefore, the nutrition of the instant sea cucumber is relatively comprehensive and the instant sea cucumber is relatively well accepted by people.

Description

technical field [0001] The invention mainly relates to the field of health food processing, in particular to an instant fresh sea cucumber product and a preparation method thereof. Background technique [0002] Sea cucumber has a long edible history in my country, and people regard it as a nourishing treasure. With the development of the sea cucumber market, various sea cucumber products have appeared one after another, including instant sea cucumbers and dried sea cucumbers. The nutritional structure of sea cucumbers is relatively rich. While high in protein, especially collagen, it also contains a large amount of polysaccharides and lipid components. The content of these components has a more obvious impact on the nourishing value of sea cucumbers. These components are used to a very low degree in the current processing of sea cucumber products, and most of the small molecular components are lost along with the processing. For sea cucumbers, this is a lack and a pity in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00
CPCA23L17/00A23V2002/00A23V2300/24
Inventor 焦健邵俊杰
Owner DALIAN HAIYANTANG BIOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com