Method for processing stichopus japonicus slices
A processing method and technology for sea cucumber slices, which are applied in the directions of multi-step food processing, preservation of meat/fish by freezing/cooling, food preparation, etc. and other problems, to achieve the effect of being conducive to digestion and absorption, good rehydration and water solubility, and uniform size
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Embodiment 1
[0032] A processing method for japonicus slices, through the following specific process steps:
[0033] (1) Intestinal cleansing Select fresh sea cucumbers with similar specifications as raw materials, open the abdomen, remove internal organs, and wash to remove sediment;
[0034] (2) Blanching: Preheat the water in the jacketed pot to 78°C, and put the sea cucumbers obtained in step (1) into hot water for 10 minutes;
[0035] (3) Steaming Preheat the electric steaming cabinet to 85°C, and quickly send the blanched sea cucumbers obtained in step (2) into the preheated steaming cabinet for steaming; wherein, the steaming temperature control The temperature is 78°C, and the steaming time is 8 hours;
[0036] (4) Soaking and hair growth Take the steamed sea cucumbers obtained in step (3) out of the electric steamer and immediately put them in pure water at 4°C, remove sand spouts and teeth, clean them, and then soak them for hair growth; among them, The pure water temperature i...
Embodiment 2
[0043] A processing method for japonicus slices, through the following specific process steps:
[0044] (1) Intestinal cleansing Select fresh sea cucumbers as raw materials, remove the viscera after the abdomen is opened, and cleanse to remove sediment;
[0045] (2) Blanching: put the japonicus japonicus obtained in step (1) into hot water at 80°C for 8 minutes;
[0046](3) Steaming Preheat the electric steaming cabinet to 85°C, and quickly send the blanched sea cucumbers obtained in step (2) into the preheated steaming cabinet for steaming; the steaming temperature is controlled as 80°C, steaming time is 7h;
[0047] (4) Soaking and hair-raising Put the steamed sea cucumber obtained in step (3) into pure water at 4°C, remove the spit and teeth, wash, and then soak and hair-raising; the temperature of the pure water during the soaking and hair-raising process Keep it at 4°C, soak for 84 hours, and replace the purified water every 12 hours;
[0048] (5) Quick-freezing: Place...
Embodiment 3
[0054] A processing method for japonicus slices, through the following specific process steps:
[0055] (1) Intestinal cleansing Select fresh sea cucumbers with appropriate specifications as raw materials, squeeze out the internal organs after the abdomen is opened, clean and remove the sediment;
[0056] (2) Blanching: put the japonicus japonicus obtained in step (1) into 75°C hot water and blanching for 12 minutes;
[0057] (3) Steaming Preheat the electric steamer to 85°C, quickly send the blanched sea cucumbers obtained in step (2) into the preheated electric steamer, control the steaming temperature to 75°C, and steam 9h;
[0058] (4) Soaking and hair-raising Put the steamed sea cucumber obtained in step (3) into pure water at 4°C, remove spit and teeth, wash, and then soak in pure water at a constant temperature of 4°C for 60 hours, of which , replace the purified water every 12 hours;
[0059] (5) Quick-freezing: Place the soaked and swelled sea cucumbers obtained in...
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