Softening process of east-sea cucumaria japonica

Abstract

The invention relates to a softening process of east-sea cucumaria japonica, wherein the softening process includes the steps of (1) performing pre-treatment; (2) performing primary enzymolysis with a primary enzymatic hydrolysate prepared by compounding pepsin and papain with addition of water; (3) puncturing the surface of the cucumaria japonica to form pores which are uniformly staggered, preparing a secondary enzymatic hydrolysate by compounding papain, bromelain, alcalase protease, a composite phosphate and calcium chloride with addition of water, and performing secondary enzymolysis; (4) performing vacuum tumbling; and (5) performing moulding. The softening process can effectively hydrolyze the collagen in the skin, can change the tissue structure of the skin, can reduce hardness of the skin and can improve the mouthfeel of the cucumaria japonica. By means of combination of biological enzymolysis and physical methods, the softening process is greatly increased in softening speed, is reduced in processing cost and can further improve the mouthfeel of the cucumaria japonica.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a softening process of Donghai ginseng. Background technique [0002] Sea cucumber is one of the traditional precious seafood in my country. Because of its high nutritional value and anti-aging effects, it has always been considered as a precious nourishing food and medicinal material, and it is crowned as the first of the "Eight Treasures of the Sea". Modern scientific research shows that sea cucumber contains sea cucumber saponin, glycoprotein, chondroitin sulfate, deoxygalactose sulfate and other physiologically active ingredients, which have various physiological functions such as antithrombotic, blood viscosity reduction, and antitumor, and can be used as an auxiliary treatment for hypertension , neurasthenia, venous thrombosis, tumors and other diseases. [0003] There are many kinds of sea cucumbers in my country, which can be roughly divided into two categories: ...

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of sea cucumbers in my country, which can be roughly divided into two categories: sea cucumbers and light ginseng. Sea cucumbers have thorns on the surface, and the color is mostly black gray. They have the characteristics of thick flesh and thin skin, tender and smooth, and good taste. Carry out artificial breeding, but due to reasons such as technology, capital and coastal environmental pollution, not only the output of sea cucumber farming is limited, but also the nutritional value of farmed sea cucumbers is also reduced to varying degrees compared with wild sea cucumbers

Ginseng is widely distributed in the East my country Sea and South China Sea. Its surface is smooth without thorns. It is yellow-brown or black. It is obese, with thick meat and rich in protein and trace elements. It is used in sea cucumbers, so it has high medicinal value, but the skin of ginseng is hard and the taste is poor. After the traditional processing method, the skin is harder, not easy to swell, and inconvenient to eat