Tonic instant sea cucumber slice processing method
A slice processing and sea cucumber technology, which is applied in the field of nourishing instant sea cucumber slice processing, can solve the problems of long dipping and seasoning, rough processing methods, and nutrient loss, and achieve the effects of easy carrying and storage, simple operation process, and comprehensive nutritional structure
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Embodiment 1
[0018] (1) Raw material processing: Put fresh sea cucumbers in a washing tank, wash them with flowing sea water for 30 minutes, wash off sediment, moss and other impurities, and then place them in flowing fresh water for 15 minutes to clean them.
[0019] (2) Remove the internal organs: cut the sea cucumber cleaned in step 1 above from the abdominal surface, remove the internal organs, and clean it. When cutting open, start with a knife from the middle part of the ventral surface and cut to the near ends, keeping the integrity of both ends, removing all internal organs, and washing them.
[0020] (3) Scalding and setting: Put the sea cucumber cleaned in step 2 above in 80℃ water, blanch it for 15 minutes, remove it and cool it, place it in 100℃ water, blanch it for 3 minutes, take it out and cool it, in the blanching process Remove the foam in time.
[0021] (4) Slicing: Cut the sea cucumbers blanched and shaped in step 3 above into 0.5 cm thick slices.
[0022] (5) Dipping seasonin...
Embodiment 2
[0026] (1) Raw material processing: Put fresh sea cucumbers in a washing tank, wash them with flowing sea water for 30 minutes, wash off sediment, moss and other impurities, and then place them in flowing fresh water for 15 minutes to clean them.
[0027] (2) Remove the internal organs: cut the sea cucumber cleaned in step 1 above from the abdominal surface, remove the internal organs, and clean it. When cutting open, start with a knife from the middle part of the ventral surface and cut to the near ends, keeping the integrity of both ends, removing all internal organs, and washing them.
[0028] (3) Scalding and blanching: Put the sea cucumbers cleaned in step 2 above in 85℃ water, blanch them for 10 minutes, remove them and cool them and place them in 95℃ water, blanch them for 4 minutes and then take them out and cool them. Remove the foam in time.
[0029] (4) Slicing: Cut the sea cucumbers blanched and shaped in step 3 above into 0.5 cm thick slices.
[0030] (5) Dipping seasoni...
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