Seasoning sea cucumber processing method

A processing method and sea cucumber technology are applied in the processing field of seasoned sea cucumbers, which can solve problems such as lack of deep flavor and uneven seasoning, and achieve the effects of moderate chewiness, easy portability, and high elasticity

Inactive Publication Date: 2015-07-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The traditional food seasoning procedure is only surface infiltration, and the flavor substances float on the surface of the food. This method has the proble

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take fresh and live sea cucumbers, decontamination, laparotomy, internal organs, after cleaning, dry to 40% water content;

[0039] Place the washed sea cucumbers in a solution containing 5% acetic acid and 0.05% tea polyphenols by mass, soak for 12 hours at 0-4°C, and dry until the water content is 40%;

[0040] Take out the sea cucumber, and cut the sea cucumber into slices with a thickness less than 1 cm;

[0041] Submerge the cut meat slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the meat slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0042] Put the soaked sea cucumber slices into a pressure cooker, cook at 0.1Mpa for 15-30min, and then simmer to cool the sea cucumber naturally;

[0043] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked sea cucumber s...

Embodiment 2

[0048] Take fresh and live sea cucumbers, decontaminate, laparotomy, remove viscera, clean and dry until the water content is 30-45%;

[0049] Place the washed sea cucumbers in a solution containing 5% acetic acid and 0.05% tea polyphenols by mass, soak for 12 hours at 0-4°C; dry until the water content is 30-45%;

[0050] Take out the sea cucumber, and cut the sea cucumber into slices with a thickness less than 1 cm;

[0051] Submerge the cut meat slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the meat slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0052] Put the soaked sea cucumber slices into a pressure cooker, cook at 0.05-0.15Mpa for 15-30 minutes, and then simmer to cool the sea cucumbers naturally;

[0053] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked...

Embodiment 3

[0058] Take fresh and live sea cucumbers, decontaminate, laparotomy, remove viscera, clean, and dry until the water content is 30%;

[0059] Place the washed sea cucumbers in a solution containing 5% acetic acid and 0.05% tea polyphenols by mass percentage, soak at 0-4°C for 12 hours; dry until the water content is 30%;

[0060] Take out the sea cucumber, and cut the sea cucumber into slices with a thickness less than 1 cm;

[0061] Submerge the cut meat slices in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass, so that the weight ratio of the meat slices to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0062] Put the soaked sea cucumber slices into a pressure cooker, cook at 0.05-0.15Mpa for 30 minutes, then simmer and let the sea cucumber cool naturally;

[0063] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the coo...

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PUM

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Abstract

The present invention provides a seasoning sea cucumber processing method which includes the following steps: pre-treating, soaking to remove fishy smell, slicing, soaking to remove formaldehyde, boiling and cooking, pulse energizing to conduct seasoning, packaging, and sterilizing. The seasoning sea cucumber processed and produced by the processing method has not any sea fishy smell, and is low in formaldehyde content, delicious in taste, good in mouth feel, and moderate in softness and hardness, the original nutrients of sea cucumbers are basically kept, and the seasoning sea cucumber can be preserved for a long-term, is easy to carry, can be eaten instantly, and has a combination of freshness, nutrition, convenience and safety.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of seasoned sea cucumber. Background technique [0002] Sea cucumber is a kind of echinoderm that grows on the rocks at the bottom of the ocean or among seaweeds, belonging to the phylum Echinodermata ( Echinodermata ), Sea Cucumber ( Holothurioider ), also known as sea cucumber, sandy. There are many kinds of sea cucumbers. There are more than 1,100 species in the world, and more than 100 species in my country. There are more than 20 edible varieties such as plum ginseng, sea cucumber, black ginseng, light ginseng, melon ginseng, and jade ginseng. According to traditional Chinese medicine, sea cucumbers are sweet and salty in taste and warm in nature. Studies have shown that sea cucumber is rich in collagen, active mucopolysaccharides, sea cucumber saponins and various mineral components. It is a rare low-fat, low-sugar, and cholesterol-free nutritious f...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/015A23L1/272A23L1/025A23L1/29A23L3/015A23B4/00A23L17/00A23L5/20A23L5/30A23L5/41A23L33/00
Inventor 罗红宇石磊王亚军祁文汉
Owner ZHEJIANG OCEAN UNIV
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