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Preparation method of can containing Urechis unicinctus with tomato juice

A sea sausage and tomato juice technology, which is applied in the fields of preservation of meat/fish by radiation/electricity treatment, preservation of meat/fish by chemicals, food science, etc. Short shelf life, etc.

Inactive Publication Date: 2016-06-08
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing sea sausages that can only be eaten fresh and the sea sausage powder is easy to agglomerate, which is inconvenient to eat and has a short shelf life, the purpose of the present invention is to provide a canned sea sausage in tomato sauce with reasonable process, scientific steps and feasible operation preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of canned sea sausage in tomato sauce, which goes through the following process steps:

[0021] (1) Pretreatment of raw materials Choose fresh sea sausages with bright color, vitality, and body length of more than 250mm as raw materials. Use scissors to remove the fine hairs at both ends of the sea sausages, remove internal organs and blood, wash them, and drain the water. Cut into 16cm sea sausage sections;

[0022] (2) Salting Immerse the sea intestine section prepared in step (1) in a salt solution with a concentration of 6%, the weight ratio of the sea intestine and the salt water is 1:1.5, salt it for 20 minutes, and then discard the salt water; repeat the above Salting steps 3 times to get salted sea sausage section;

[0023] (3) The salted sea sausage section obtained in step (2) of blanching and dehydration was rinsed once with clean water, drained, and then put into hot salt water with a concentration of 2% and a temperature of 100°C, and ...

Embodiment 2

[0031] A preparation method of canned sea sausage in tomato sauce, which goes through the following process steps:

[0032] (1) Pretreatment of raw materials Choose fresh sea sausages with bright color, full of vitality, and a body length of about 300 mm as raw materials. Use scissors to remove the fine hairs at both ends of the sea sausages, remove internal organs and blood, wash them, and drain the water. , cut into 20cm sea sausage sections;

[0033] (2) Salting Immerse the sea intestine section prepared in step (1) in 8% salt water, the weight ratio of sea intestine and salt water is 1:1, salt for 15 minutes, then discard the salt water; repeat the above Salting step 3 times; get salted sea sausage section;

[0034] (3) Rinse the salted sea sausage section obtained in step (2) of blanching and dehydration with clear water, drain, and then put it into hot salt water with a concentration of 2% and a temperature of 95° C., and blanching for 1 min. The dehydration rate is con...

Embodiment 3

[0042] A preparation method of canned sea sausage in tomato sauce, which goes through the following process steps:

[0043] (1) Pretreatment of raw materials Select fresh sea sausages with bright color, vitality and body length of 200 mm as raw materials, use scissors to remove the fine hairs at both ends of the sea sausages, remove internal organs and blood, wash them, and drain the water. Cut into 10cm sea sausage sections;

[0044] (2) Salting Immerse the sea intestine section prepared in step (1) in 5% salt water, the weight ratio of sea intestine and salt water is 1:2, salt for 30 minutes, then discard the salt water; repeat the above Salting step 2 times; get salted sea sausage section;

[0045] (3) Rinse the salted sea sausage section obtained in step (2) of blanching and dehydration with clear water, drain, and then put it into hot salt water with a concentration of 1% and a temperature of 90° C., and blanching for 2 minutes. The dehydration rate is controlled at 15 Ab...

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Abstract

The invention discloses a preparation method of a can containing Urechis unicinctus with tomato juice. The method mainly solves the problems of eating inconvenience and short storage life, because only fresh Urechis unicinctus can be eaten and Urechis unicinctus powder is agglomerate easily. Soft hair parts, internal organs and blood of fresh Urechis unicinctus are removed, after cleaning, water is drained, Urechis unicinctus is cut into segments, and after salting, blanching and dehydrating, Urechis unicinctus segments are prepared; plant oil, chopped green onion, catsup, granulated sugar, salt, chilli oil, yellow rice wine, edible vinegar and water are used for preparing a tomato juice ingredient; Urechis unicinctus segments and the tomato juice ingredient are packed into cans, nisin is added, after exhausting, vacuum closing, washing of cans, cold sterilization with electron beam radiation, and cooling, the can product containing Urechis unicinctus with tomato juice is prepared. The preparation method has the advantages of reasonable process, scientific steps, and feasible operation; and the can containing Urechis unicinctus with tomato juice has the advantages of abundant nutrition, elastic and tender mouthfeel, delicious taste, eating convenience, and long storage life.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a preparation method of canned sea sausage in tomato sauce. Background technique [0002] Sea sausage, the scientific list of the ring spiny slough, belongs to the phylum Cylchozoa, and it is a long cylindrical marine animal without burrs, pink or light yellow, and it is only produced in the Bohai Bay area in my country. Sea sausage not only looks like a naked sea cucumber, but its nutritional value is not inferior to that of sea cucumbers. It is rich in vitamins and various trace elements. Famous seafood. [0003] Sea sausages are limited by the place of production. At present, the internal organs can only be discarded, and the body wall can be eaten fresh; or the sea sausage body wall can be made into sea intestine powder for seasoning. The problem of short shelf life. Contents of the invention [0004] In order to overcome the shortcomings of the existing sea sa...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L27/60A23L27/00A23B4/015A23B4/22
CPCA23B4/015A23B4/22
Inventor 孙永军鞠文明唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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