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Steaming processing method of sea cucumber

A processing method and sea cucumber technology, applied in the field of sea cucumber steaming processing, can solve the problems of soft and rotten sea cucumber, loss of elastic texture and loss of sea cucumber, etc., and achieve the effect of ensuring taste

Active Publication Date: 2015-12-09
DALIAN CAISHENDAO GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still a lot of water-soluble nutrients lost with the boiling liquid, and although the shape of the product remains the same as the sea cucumber, the pressure of 100-1000Mpa will make the sea cucumber too soft and lose its own elastic texture. Chewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Follow the steps below in turn:

[0021] a. Fresh sea cucumber pretreatment:

[0022] Take 200 kg of Dalian fresh sea cucumbers with a specification of 3~5 heads / 500g, cut from the abdomen to one-third of the anus, and the length of the cut is about one-third of the length of the sea cucumber, and remove the internal organs;

[0023] b. Blanching and shaping:

[0024] Put the sea cucumber in a bubble washing machine and wash it twice with tap water below 15°C for 5 minutes each time. After cleaning, put it in a material turnover container for later use, and then put it in tap water at 75°C for heating and blanching for 7 minutes to finalize the shape;

[0025] c. Low temperature quick freezing:

[0026] Use spiral quick-freezing equipment to freeze sea cucumbers at -35°C for 40 minutes;

[0027] d. Water-proof low-temperature steaming:

[0028] Put tap water into the low-pressure steaming equipment, the water level is 20 cm lower than the steaming curtain, put the q...

Embodiment 2

[0034] Follow the steps below in turn:

[0035] a. Fresh sea cucumber pretreatment:

[0036] Take 200 kg of Dalian fresh sea cucumbers with a specification of 3~5 heads / 500g, cut from the abdomen to one-third of the anus, and the length of the cut is about one-third of the length of the sea cucumber, and remove the internal organs;

[0037] b. Blanching and shaping:

[0038] Put the sea cucumber in a bubble washing machine and wash it with tap water below 15°C for 3 times, each time for 3 minutes. After cleaning, put it in a material turnover container for later use, and then put it in tap water at 80°C for heating and blanching for 5 minutes to finalize the shape;

[0039] c. Low temperature quick freezing:

[0040] Use spiral quick-freezing equipment to freeze sea cucumbers at -45°C for 30 minutes;

[0041] d. Water-proof low-temperature steaming:

[0042] Put tap water into the low-pressure steaming equipment, the water level is 20 cm lower than the steaming curtain, pu...

Embodiment 3

[0048] Follow the steps below in turn:

[0049] a. Fresh sea cucumber pretreatment:

[0050] Take 200 kg of Dalian fresh sea cucumbers with a specification of 3~5 heads / 500g, cut from the abdomen to one-third of the anus, and the length of the cut is about one-third of the length of the sea cucumber, and remove the internal organs;

[0051] b. Blanching and shaping:

[0052] Place the sea cucumber in a bubble washing machine and wash it with tap water below 15°C for 4 times, each time for 2 minutes. After cleaning, put it in a material turnover container for later use, and then put it in tap water at 78°C for heating and blanching for 6 minutes to finalize the shape;

[0053] c. Low temperature quick freezing:

[0054] Use spiral quick-freezing equipment to freeze sea cucumbers at -40°C for 35 minutes;

[0055] d. Water-proof low-temperature steaming:

[0056] Put tap water into the low-pressure steaming equipment, the water level is 20 cm lower than the steaming curtain, ...

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Abstract

The present invention discloses a steaming processing method of sea cucumber. The steaming processing method can avoid the loss of nutritional ingredients and ensure elasticity texture of the sea cucumber; and the steaming processing method is successively carried out according to the following steps: a. fresh sea cucumber is pre-treated; b. the sea cucumber is washed with running water for 2-4 times (2-5 minutes per time), then put in running water (75-80 DEG C), and heated for 5-7 minutes; c. the sea cucumber is placed in environment with temperature ranging from -35 DEG C to -45 DEG C and frozen for 30-40 minutes; d. the sea cucumber is put into steaming lattices of low temperature steaming equipment, and subjected to steaming in two stages; and steaming temperature, vacuum degree and steaming time for the first stage and the second stage are 38-45 DEG C, 0.04-0.08 Mpa and 30-40 minutes and 75-80 DEG C, 0.04-0.08 Mpa and 40-70 minutes, respectively; e. the sea cucumber is sprayed with pure water (temperature, 0-4 DEG C; water pressure, 0.2-0.25 Mpa and time, 10-30 minutes) and cooled; and f. the sea cucumber is re-processed to obtain finished products.

Description

technical field [0001] The invention relates to a sea cucumber processing method, in particular to a sea cucumber steaming processing method which can avoid the loss of the sea cucumber's nutritional components and ensure the elastic texture of the sea cucumber. Background technique [0002] Since fresh and live sea cucumbers contain autolytic enzymes, which are easy to peel and rot and are not easy to preserve, most of the sea cucumbers sold in the market in the past were boiled at 100°C for two times, and then salted, ash mixed, and dried in the sun. The dried sea cucumbers made have a greater loss of nutrients. The Chinese invention patent with the Chinese patent number 02132918.4 discloses a "method for medium and low temperature hydraulic processing of sea cucumbers", which is carried out in the following steps: cleaning sea cucumbers; placing sea cucumbers in a liquid with a pressure of 100-1000 MPa and a temperature of 1-59 °C Medium; take out the pressed sea cucumbe...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
CPCA23V2002/00A23V2300/24A23V2300/20
Inventor 于秀兰孙晶刘波
Owner DALIAN CAISHENDAO GRP
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