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Processing method of sea cucumber oral liquid

A technology of sea cucumber oral liquid and processing method, which is applied in the processing field of sea cucumber oral liquid, can solve the problems of short storage period, complex swelling process, inconvenient eating, etc., and achieve the effects of convenient eating, simple preparation, and increased taste

Inactive Publication Date: 2015-04-01
RONGCHENG HONGYE OCEAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technical results include that drying sea cuminum vegetables with moisture helps break down organic materials like sugars during cooking, making them easier to absorb nutrients from food products compared to traditional methods such as boiling or steaming. Additionally, this treatment allows these proteins to remain intact even if they were partially decomposed due to heat exposures over time. It achieves both good flavor quality and stable storage conditions through enzyme-based decomposition techniques. White sugar added enhance its taste but does little harm on cellular components.

Problems solved by technology

This patented technical problem addressed in this patents relates to traditional ways used during production processes such as freeze drying or preservation techniques due to their complexity and difficulty with handling large amounts of water soluble materials like sea cuminoles (a type called Japanese star jelly).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of sea cucumber oral liquid, through the following process steps:

[0025] (1), raw material processing

[0026] Select the dry sea cucumber as the raw material, soak it in water until the body is soft, cut the sea cucumber from 1 / 3 of the anus, remove the internal organs, and then soak it in water to desalinize to less than 5%, take it out, and cut the sea cucumber into Sea cucumber segment, spare;

[0027] (2), enzymolysis treatment

[0028] The cut sea cucumber segment obtained in step (1) is added with 2.5 times its mass of clear water, boiled and taken out, put into the clear water and cooled to 40 ℃, adjusted the content of solids to reach 48%, and added 2% of the sea cucumber mass. Protease, hydrolyzed for 36 hours at 45°C in a constant temperature incubator to obtain sea cucumber enzymolysis solution;

[0029] (3), inactivation of enzymes

[0030] The sea cucumber enzymolysis solution obtained in step (2) is boiled and kept for 12 minutes...

Embodiment 2

[0043] A processing method of sea cucumber oral liquid, through the following process steps:

[0044] (1), raw material processing

[0045] Select the dry sea cucumber as the raw material, soak it in water until the body is soft, cut the sea cucumber 1 / 3 away from the anus, remove the internal organs, and then soak it in water to desalinize the salt to less than 3%, take it out, and cut the sea cucumber into Sea cucumber segment, spare;

[0046] (2), enzymolysis treatment

[0047] The cut sea cucumber segment obtained in the step (1) is added with 3 times its mass of clear water, boiled and taken out, put into the clear water and cooled to 50 ℃, adjusted the content of solids to reach 50%, and added 4% of the sea cucumber quality. Protease, hydrolyzed at 50°C for 12 hours in a constant temperature incubator to obtain sea cucumber enzymolysis solution;

[0048] (3), inactivation of enzymes

[0049] The sea cucumber enzymolysis solution obtained in step (2) is boiled and kep...

Embodiment 3

[0062] A processing method of sea cucumber oral liquid, through the following process steps:

[0063] (1), raw material processing

[0064]Select light-dried sea cucumber as raw material, soak it in water until the body is soft, cut the sea cucumber from 1 / 3 away from the anus, remove the internal organs, and then soak it in water to desalinize to less than 4%, take it out, and cut the sea cucumber into Sea cucumber segment, spare;

[0065] (2), enzymolysis treatment

[0066] The cut sea cucumber segment obtained in the step (1) is added with 2 times of its mass of water, boiled and taken out, put into the clean water and cooled to 30 ° C, adjusted the content of solids to reach 40%, and added 0.5% of the sea cucumber quality. Protease, hydrolyzed at 30°C for 48h in a constant temperature incubator to obtain the sea cucumber enzymolysis solution;

[0067] (3), inactivation of enzymes

[0068] The sea cucumber enzymolysis solution obtained in step (2) is boiled and kept for...

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Abstract

The invention relates to a processing method of a sea cucumber oral liquid. The method comprises the following steps: softening and soaking fresh dry sea cucumber with clean water, removing internal organs, desalting and cutting into sections; adding neutral protease and carrying out enzymolysis under the control condition; roughening after enzyme deactivation of enzymatic hydrolysate; adding white granulated sugar, adding citric acid to adjust the pH value, and removing sediments; and taking supernate, canning, sterilizing, and cooling, so as to obtain a sea cucumber oral liquid product. Protein of the sea cucumber is degraded into micro-molecule polypeptide or amino acid by using an enzymolysis biotechnology; the sea cucumber oral liquid is easy to absorb by a human body, high in physiological function valence, few in added ingredients, green and safe; the processing method disclosed by the invention is reasonable in process, simple and convenient to prepare, economical, high in efficiency, and high in operability; and industrialized production is easily achieved.

Description

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Claims

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Application Information

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Owner RONGCHENG HONGYE OCEAN TECH
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