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Method for processing storable instant fresh sea cucumber

A processing method and technology of fresh sea cucumber, applied in food preparation, food science, application, etc., can solve the problems of inconvenient transportation and carry, and achieve the effect of long shelf life and nutrient retention

Inactive Publication Date: 2015-05-06
青岛老尹家海参股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it also has the disadvantages of frozen storage and inconvenient transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material treatment: put fresh sea cucumbers in the cleaning tank, wash them with flowing sea water for 30 minutes, wash away impurities such as sediment and moss, and then wash them in flowing fresh water for 15 minutes to clean them.

[0020] (2) Remove internal organs: cut open the sea cucumber washed in step 1 above from the ventral surface, remove internal organs, and clean them. When incision, use a knife from the middle of the abdomen, cut to the near two ends, keep the integrity of both ends, remove all internal organs, and clean them.

[0021] (3) Blanching and setting: put the cleaned sea cucumbers in the above step 2 in 80°C water, blanching for 15 minutes, then take it out and cool it, put it in 100°C water, take it out after blanching for 3 minutes, and cool it down during the blanching process Remove foam in time.

[0022] (4) Boil Chinese herbal medicine: add 5 grams of jujube kernels, 5 grams of wolfberry fruit, 5 grams of longan meat, 3 grams of...

Embodiment 2

[0026] (1) Raw material treatment: put fresh sea cucumbers in the cleaning tank, wash them with flowing sea water for 30 minutes, wash away impurities such as sediment and moss, and then wash them in flowing fresh water for 15 minutes to clean them.

[0027] (2) Remove viscera: cut open the sea cucumber washed in step 1 above from the ventral surface, remove the viscera, and clean them. When incision, use a knife from the middle of the abdomen, cut to the near two ends, keep the integrity of both ends, remove all internal organs, and clean them.

[0028] (3) Blanching and setting: put the cleaned sea cucumbers in the above step 2 in 85°C water, blanching for 10 minutes, then remove and cool, place in 95°C water, take out and cool after blanching for 4 minutes, during the blanching process Remove foam in time.

[0029] (4) Boil Chinese herbal medicine: add 5000 grams of jujube seed per 1000 liters of water, 6000 grams of medlar, 6000 grams of longan meat, 4000 grams of ginkgo ...

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Abstract

The invention relates to a method for processing storable instant fresh sea cucumber, and belongs to the field of sea cucumber finish processing technology. The processing method comprises the following steps: cleaning raw materials, cleaning internal organs, blanching for sizing, soaking the raw materials in medical and edible dual purpose traditional Chinese medicine, carrying out enzymatic hydrolysis and vacuum freeze drying. When the sea cucumber processed by the method is soaked in the medical and edible dual purpose traditional Chinese medicine, semen ziziphi spinosae, wolfberry fruit, longan meat, ginkgo, fragrant solomonseal rhizome, mulberry and star anise and the like are added, and trypsin and papain enzymolysis are carried out at the same time to control autolysis of sea cucumber. The sea cucumber processed by the method is more reasonable in structure and can be stored for many years at room temperature, the perfect shape of the sea cucumber is retained, the sea cucumber polysaccharide is dissociated by changing the internal tissue of the sea cucumber, the sea cucumber is directly eaten without foaming, so that the active ingredients of the sea cucumber is not damaged. The sea cucumber has the functions of moistening and warm reinforcing, thereby being well welcomed by consumers.

Description

technical field [0001] The invention relates to a processing method for storage-resistant ready-to-eat fresh sea cucumber, which belongs to the technical field of sea cucumber deep processing. Background technique [0002] Sea cucumber is rich in nutrition and is a rare nutritional and health product. However, sea cucumbers contain autolytic enzymes, which will quickly oxidize when they encounter air. After the sea cucumbers are salvaged, about six hours, a complete sea cucumber will lose its original appearance and even turn into a puddle of water, commonly known as: Huapi . This is the real reason why it is difficult for us to buy fresh sea cucumbers. The only way to prevent peeling is to reprocess quickly. Therefore, the deep processing of sea cucumbers becomes very important. [0003] Sea cucumbers have a long history of deep processing, mainly salted sea cucumbers, salt-dried sea cucumbers, sugar-dried sea cucumbers, light-dried sea cucumbers, high-pressure instant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 尹宝昌
Owner 青岛老尹家海参股份有限公司
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