Processing method of ready-to-eat sea cucumbers

Abstract

The invention relates to a processing method of ready-to-eat sea cucumbers. The method comprises the following steps: when fresh sea cucumbers are taken as raw material, blanching the fresh sea cucumbers; when salted sea cucumbers are taken as raw material, rinsing the salted sea cucumbers until the salted sea cucumbers do not have the saline taste; removing spits and internal organs of the sea cucumbers; then, putting the sea cucumbers into a packaging container; feeding seasoned soup or unseasoned water into the packaging container, and sealing the container; carrying out high-temperature sterilization, and rapidly cooling after sterilization; putting the cooled sea cucumbers together with the container under the refrigeration condition, and soaking for more than or equal to 12 hours, wherein the soaking standard is that the volumes of the sea cucumbers are expanded into more than two times larger than the original volumes. The processing technology is simple; the products are obvious in volume increment, crisp and refreshing in mouth feel and better in maintenance of active materials; the efficient combination of appearance, mouth feel and quality can be realized, so that the processing method is especially suitable for popularization and use.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a processing method of instant sea cucumber. Background technique [0002] Sea cucumbers (sea cucumber holothurians) belong to the phylum Echinodermata ( Echinodermata ) Sea Cucumber ( Holothurioider ) Temura (Aspidochirota ), has been considered as a precious nourishing food and medicinal material since ancient times, and is crowned as the first of the "Eight Treasures of the Sea". In recent years, because of its unique health care and nutritional value, more and more consumers have paid attention to it, the consumer group has continued to expand, and the industry has developed rapidly. Because sea cucumbers are very easy to "autolyze", under the stimulation of the external environment and chemical factors, the body wall part will dissolve, and even dissolve into a liquid state. This unique physiological phenomenon makes it difficult for sea cucumbers to be sold fresh...

AI Technical Summary

Problems solved by technology

The ready-to-eat sea cucumbers produced by this processing technology are large in size, beautiful in appearance, and crisp in taste. However, because sea cucumbers need to be processed for a long time, a large amount of active substances are lost. After simple heating and refrigerated or frozen storage, the number of residual microorganisms in the product is still large. Once there is a problem in the cold chain, it is easy to cause excessive microorganisms and cause harm to the human body

Another instant sea cucumber processing technology is to directly season fresh sea cucumbers, package them, and sterilize them under high temperature after primary processing. This instant sea cucumber has a small loss of active substances and a long storage period. Small, the shape is not beautiful enough, the taste is soft and not brittle

Images