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Acaudina molpadioides semper leisure food and processing method thereof

A technology of snack food and processing method, applied in the deep processing of seafood, East China Sea sea cucumber snack food and its processing field, can solve the problem that Zhejiang East China Sea sea cucumber resources are not really developed and utilized, and achieve industrialized large-scale production, guarantee The effect of improving nutritional value and tenderness

Pending Publication Date: 2016-12-14
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The commercially available Donghai sea cucumber products only have unprocessed fresh products and low-grade products such as dried products made by traditional processing methods. For a long time, Zhejiang Donghai sea cucumber resources have not really been developed and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A processing method of sea cucumber leisure food from the East China Sea, the specific steps are as follows:

[0044] (1) Raw material thawing: Take out 15 freshly frozen Donghai sea cucumbers from the freezer, 20 grams each. Thaw naturally at room temperature until the sea cucumber epidermis is covered with no frost.

[0045] (2) Cleaning and viscera removal: Wash the sea cucumber body wall with deionized water to remove viscera, intestines and other tissues in the body wall, but ensure that the body wall is intact.

[0046] (3) One-time watering: Soak 15 sea cucumbers that have been cleaned in deionized water, heat them in low-temperature water for 24 hours at 4°C, take the full water of the sea cucumber body wall and send it to 50 grams of the product to carry out the following steps. Continue to prepare at low temperature if the water is not fully developed.

[0047] (4) One-time peeling: soak the prepared sea cucumbers in the peeling solution with a material-to-liq...

Embodiment 2

[0063] A processing method of east sea sea cucumber leisure food, comprising the following steps:

[0064] (1) Raw material thawing: Take out 8 freshly frozen Donghai sea cucumbers from the freezer, 10 grams each. Thaw naturally at room temperature until the sea cucumber epidermis is covered with no frost.

[0065] (2) Cleaning and viscera removal: Wash the sea cucumber body wall with deionized water to remove viscera, intestines and other tissues in the body wall, but ensure that the body wall is intact.

[0066] (3) One-time watering: Soak the cleaned 8 sea cucumbers in deionized water, heat them in low-temperature water at 4°C for 24 hours, take the full body wall of sea cucumbers and send them to 40 grams of products to carry out the following steps, Continue to prepare at low temperature if the water is not fully developed.

[0067] (4) One-time peeling: immerse the prepared sea cucumber in the molting liquid with a material-to-liquid ratio of 1:0.7, wherein the molting...

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PUM

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Abstract

The invention relates to acaudina molpadioides semper leisure food and a processing method thereof, and belongs to the technical field of ready-to-eat marine product processing. The acaudina molpadioides semper leisure food is prepared by the following process flows: unfreezing raw materials; cleaning and removing internal organs; soaking in water for the first time; peeling for the first time; performing high-pressure treatment for the first time; soaking in the water for the second time; performing high-pressure treatment for the second time; peeling for the second time; performing enzyme deactivation; soaking in the water for the third time; flavoring; packaging; performing sterilization; and performing refrigeration, wherein ecdysial fluid used in the steps of peeling for the first time and peeling for the second time comprises the following components in percentage by weight: 0.2 to 0.4 percent of papain and 0.002 to 0.004 percent of enzyme special for peeling sea cucumbers. The invention relates to a deep processing method of acaudina molpadioides semper, which can increase the additional value of the acaudina molpadioides semper. The acaudina molpadioides semper, which is not developed and utilized, serves as the raw material, and the captured fresh sea cucumbers are subjected to quick-freezing treatment, so that the nutritional value of the sea cucumbers is maintained maximally; meanwhile, the step of drying the sea cucumbers is omitted, so that the ready-to-eat sea cucumber product has better taste and is convenient to eat.

Description

technical field [0001] The invention relates to a deep processing method of seafood, in particular to a leisure food of East China sea cucumber and a processing method thereof, belonging to the technical field of instant seafood processing. Background technique [0002] Sea cucumbers belong to the phylum Echinodermata, class Holothuria, and are a kind of echinoderms that grow on rocks at the bottom of the ocean or among seaweeds. East China Sea sea cucumber contains protein, amino acid, sea cucumber polysaccharide, collagen and various trace elements, and does not contain cholesterol, so it is listed as the first of the "Eight Treasures" of seafood. East China Sea sea cucumbers are produced in the coastal areas of Zhejiang and the East China Sea, and the yield is abundant, with a reserve of about 1 million tons. The sea cucumbers are large and have thick flesh. Processing, among the folks, East China Sea sea cucumber is used as a by-product of fishing, and is often used as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/50A23L27/20
Inventor 陈青王磊陆海霞竺江南马慧婷
Owner ZHEJIANG GONGSHANG UNIVERSITY
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