A kind of seasoning artificial sea cucumber and its preparation method

Abstract

The invention discloses seasoning simulated stichopus japonicas and a preparation method thereof. The seasoning simulated stichopus japonicas comprises the following components in percentage by weight: 25-30 parts of water-swollen low-value sea cucumber, 20-25 parts of low-value fish meat or crushed fish meat, 30-35 parts of pure water, 10.5-28.5 parts of a composite coagulator, 1-1.5 parts of salt, 0.2-0.6 part of I+G, 0.4-0.8 part of sauce, 0.4-1.0 part of cane sugar, 0.2-0.5 part of caramel pigment, 0.2-0.25 part of baking soda, 0.3-0.7 part of edible alcohol, 0.8-1.5 part of spice and 0.1-0.4 part of glutamine transaminase. The preparation method comprises the following steps: (1) pulping; (2) preparing the composite coagulator; (3) rolling and kneading in vacuum to season; (4) adding enzyme for mold reaction; (5) boiling, cooling and shaping; (6) demolding, and packaging. The seasoning simulated stichopus japonicas prepared by using the method disclosed by the invention is rich in high-quality protein, has the color, shape and elasticity as those of natural stichopus japonicas, and is good in flavor, healthy and nutrient, relatively low in cost, simple in machining process, and beneficial for industrial production.

Description

technical field [0001] The invention relates to a seasoned simulated sea cucumber product and a processing method thereof, belonging to the field of comprehensive processing and utilization of aquatic products. Background technique [0002] In recent years, with the development of the sea cucumber industry, a sea cucumber industry with an annual output value of more than 30 billion has been produced, which has triggered an upsurge of research on sea cucumber nutrition and medicinal ingredients, and ordinary people have gradually realized the nutritional and health effects of sea cucumbers. However, Due to the high price and limited output of sea cucumber, it is still a high-end consumption, and it is difficult to meet the nutritional and health requirements of the general public. [0003] Invention patent CN201110040921 introduces a preparation method of simulated sea cucumber, but the raw material does not contain any sea cucumber raw materials, it is a pure vegetarian, wit...

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Problems solved by technology

[0002] In recent years, with the development of the sea cucumber industry, a sea cucumber industry with an annual output value of more than 30 billion has been produced, which has triggered an upsurge of research on sea cucumber nutrition and medicinal ingredients, and ordinary people have gradually realized the nutritional and health effects of sea cucumbers. However, Due to the high price and limited output of sea cucumber, it is still a high-end consumption, and it is difficult to meet the nutritional and health requirements of the general public.

[0003] Invention patent CN201110040921 introduces a preparation method of simulated sea cucumber, but the raw material does not contain any sea cucumber raw materials, it is a pure vegetarian, with little protein content, and the processing method is divided into two formulas: cortex preparation and fertilizer layer preparation, which are cumbersome to operate. In addition, this product is added with high concentration of sorbitol (25%-35%), which is not included in the scope of use of the new national food safety standard (GB2760-2014), and there are potential hazards if consumed for a long time

[0004] In addition to japonicus japonicus, my country also has abundant low-value sea cucumber resources, such as sea cucumber, big black ginseng, plum flower ginseng, topaz ginseng, etc. Studies have shown that these sea cucumbers are rich in active substances such as sea cucumber polysaccharides and sea cucumber saponins, and their protein content High, rich in a variety of nutrients, but due to the development of the sea cucumber industry, these low-value sea cucumber resources have been neglected, and there are few products to develop these low-value sea cucumbers; at the same time, my country's marine low-value fish and fish waste resources are abundant , but there is no good comprehensive utilization method, resulting in waste of protein

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