Fresh cooking technology of cucumbers without additives

A zero-additive, processing technology, applied in the field of sea-going processing technology, can solve the problems of nutrient loss, inability to process, increase in weight and other problems, and achieve the effects of food safety, easy digestion and absorption, and delicious taste.

Inactive Publication Date: 2016-12-14
烟台问天阁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because 90% of sea cucumbers are high-quality protein, they are most afraid of high temperature and high pressure, which will cause part of the nutritional loss
In addition, chemical reagents must be added to hyperbaric ginseng, otherwise it cannot be processed
However, the ultra-low pressure ready-to-eat sea cucumbers can’t be realized by using the current sea cucumber processing technology. Some unscrupulous traders open up the fresh sea cucumbers and clean them to remove the internal organs, then put them in hot water for a while, and then fish out the sea cucumbers after they are set. The water in the body has basically not been lost, and the size has basically not shrunk, the purpose is to increase the weight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Acceptance of raw materials. Select sea cucumbers with complete body and no peculiar smell;

[0020] b. Thaw sea cucumbers. The water temperature is 10°C;

[0021] c. Cook for the first time. Put the thawed sea cucumber into a pot filled with boiling water, and take it out after 5 minutes;

[0022] d. cut. Separate the sea cucumber head, sea cucumber viscera, sea cucumber skin and inner wall, and classify. The sea cucumber skin and inner wall are raw materials for reprocessing.

[0023] e. Second cooking. Put the sea cucumbers into a pot of cold water, bring to a boil, boil for 15 minutes, and keep stirring;

[0024] f. Soak the sea cucumber in iced pure water for 12 hours, and change the iced pure water every 8 hours;

[0025] g. Quick-freezing: Clean the soaked sea cucumbers and freeze them in a single freezer at -38°C for 5 minutes.

[0026] h. Packaging Inspection. The package is complete without damage, the seal is tight and flat, and the produc...

Embodiment 2

[0029] a. Acceptance of raw materials. Select sea cucumbers with complete body and no peculiar smell;

[0030] b. Thaw sea cucumbers. The water temperature is 15°C;

[0031] c. Cook for the first time. Put the thawed sea cucumber into a pot filled with boiling water, and take it out after 5 minutes;

[0032] d. cut. Separate the sea cucumber head, sea cucumber viscera, sea cucumber skin and inner wall, and classify. The sea cucumber skin and inner wall are raw materials for reprocessing.

[0033] e. Cook for the second time. Put the sea cucumbers into a pot of cold water, bring to a boil, boil for 15 minutes, and keep stirring;

[0034] f. Soak the sea cucumber in iced pure water for 16 hours, and change the iced pure water every 8 hours;

[0035] g. Quick-freezing: Clean the soaked sea cucumbers and freeze them in a single freezer at -38°C for 5 minutes.

[0036] h. Packaging Inspection. The package is complete without damage, the seal is tight and flat, and...

Embodiment 3

[0039] a. Acceptance of raw materials. Select sea cucumbers with complete body and no peculiar smell;

[0040] b. Thaw sea cucumbers. The water temperature is 15°C;

[0041] c. Cook for the first time. Put the thawed sea cucumber into a pot filled with boiling water, and take it out after 5 minutes;

[0042] d. cut. Separate the sea cucumber head, sea cucumber viscera, sea cucumber skin and inner wall, and classify. The sea cucumber skin and inner wall are raw materials for reprocessing.

[0043] e. Cook for the second time. Put the sea cucumbers into a pot of cold water, bring to a boil, boil for 15 minutes, and keep stirring;

[0044] f. Soak the sea cucumber in iced pure water for 12 hours, and change the iced pure water every 8 hours;

[0045] g. Quick-freezing: Clean the soaked sea cucumbers and freeze them in a single freezer at -38°C for 5 minutes.

[0046] h. Packaging Inspection. The package is complete without damage, the seal is tight and flat, and...

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PUM

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Abstract

The invention discloses a fresh cooking technology of cucumbers without additives. The technology is characterized by including the following steps of raw cucumber checking, cucumber unfreezing, primary cooking, gutting and cutting, secondary cooking, cucumber soaking, quick freezing, packaging, inspection and finished product obtaining. By means of the fresh cooking and processing technology of cucumbers, the whole processing process is conducted in a normal-temperature and normal-pressure environment, no additives are added, water swelling does not happen, the problem that a lot of nutrients in cucumbers are lost in a high-temperature and high-pressure cucumber processing method is solved, and nutrients in the cucumbers can be fully maintained. The cucumbers are safe to eat, delicious in taste and easy to digest and absorb, and the dietary therapy function of the cucumbers are given full play of easily.

Description

technical field [0001] The invention relates to a zero-addition fresh-cooking processing technology for sea cucumbers, in particular to a sea cucumber processing technology for fully retaining the nutritional components of sea cucumbers. Live sea cucumbers are cleaned and cleaned, blanched and shaped, treated with active sea cucumbers, then frozen at low temperature, vacuum-packed, and refrigerated. Background technique [0002] With the continuous development of modern science and technology, some new sea cucumber processing methods are popular, such as high-pressure instant sea cucumber, ultra-low pressure instant sea cucumber, etc. The processing method of high-pressure ready-to-eat sea cucumbers is to remove the viscera and clean the live sea cucumbers, blanch and shape them, and then put them in a pressure cooker for high temperature and high pressure. But because 90% of sea cucumbers are high-quality protein, they are most afraid of high temperature and high pressure,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00A23L5/10
CPCA23V2002/00A23V2200/30A23V2300/24
Inventor 不公告发明人
Owner 烟台问天阁生物科技有限公司
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