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Trepang fermented glutinous rice and preparation method thereof

A sea cucumber and wine brewing technology is applied in the field of sea cucumber wine brewing and its preparation, and achieves the effects of rich nutrition and simple operation.

Inactive Publication Date: 2017-03-22
大连三浦堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the deep-processing products of sea cucumbers are mainly products such as sea cucumber polypeptide capsules and sea cucumber oral liquids with higher added value. The combination of sea cucumbers with fermented rice is used to prepare fermented sea cucumbers, which has not been reported in the prior art.

Method used

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preparation example Construction

[0019] The invention provides a preparation method of sea cucumber fermented glutinous rice. The prepared fermented glutinous rice is rich in nutrition, easy to digest, and the sea cucumber product with pure wine aroma has no fishy smell and is delicious. From the nutritional point of view, the body wall of sea thorn contains 18 A variety of amino acids and rich acidic mucopolysaccharides and sea cucumber saponins, minerals and vitamins; fermented glutinous rice is rich in sugar, organic acids and vitamin B 1 , B 2 Such nutrients can promote blood circulation and enhance resistance. It is a good product for health preservation in traditional Chinese medicine. Regular consumption can prolong life. Combining these two products with strong health effects and completely different categories, the dietary structure is reasonable, and the innovation is bold. The sea cucumber fermented rice is especially suitable for patients after surgery, and can help patients recover quickly.

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Embodiment 1

[0031] Wash the fresh sea cucumber to remove the seaweed, sediment and other dirt on the surface, use sterilized stainless steel scissors to open the washed fresh sea cucumber from the 1 / 3 of the abdomen to the mouth, squeeze out the internal organs such as intestinal eggs, Cut off the teeth and spouts of sea japonicus, and thoroughly wash the sea japonicus with viscera and spouts removed to remove the sediment and other things that can be seen by the eyes; put the washed sea japonicus in a pot under warm water at 70-80°C, Pre-cook at 60°C for 10 minutes. During cooking, turn over frequently and remove foam to prevent the sea cucumber from sticking to the bottom of the pot. Remove the buds and sand spouts of the pre-cooked sea cucumbers, clean them, put them in the pot when the water temperature is between 70-80°C, and boil them at 100°C. Add appropriate amount of tea leaves to the boiling water used to cook sea cucumbers to remove For the fishy smell of sea cucumbers, the bod...

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Abstract

The invention provides a preparation method of trepang fermented glutinous rice. The specific technological process roughly comprises the following steps: sequentially carrying out gutting, cleaning, precooking, trepang tooth and mouth removal, cooking, water swelling and encapsulation on fresh live trepang; adding fermented glutinous rice and wolfberry into a package encapsulated with the trepang, and carrying out sterilization at 85 DEG C for 2-3 minutes; and naturally cooling to the room temperature, so as to obtain the trepang fermented glutinous rice. The preparation method has the beneficial effects that the operation is simple; by combining health-preservation effects of sea cucumbers and the fermented glutinous rice, the trepang fermented glutinous rice is rich in nutrition, easy to digest and delicious, is a good product for traditional Chinese medicine health preservation and has the effect of prolonging life after being eaten usually. When the trepang fermented glutinous rice is eaten, the trepang has mellow wine aroma, does not has fishy smell and is very delicious; and the trepang fermented glutinous rice is a very novel eating manner, and traditional modes such as instant eating, cooking, boiling and porridge cooking of edible trepang are broken away.

Description

technical field [0001] The technical field of food of the present invention specifically relates to a sea cucumber fermented glutinous rice and a preparation method thereof. Background technique [0002] Sea cucumbers belong to the phylum Echinodermata and the class Holothuria. They are marine molluscs that live at the seaside to 8,000 meters. They feed on seabed algae and plankton, and are rich in protein, sugar and inorganic elements. Among the many varieties of sea cucumbers, sea cucumbers are the most famous and the most valuable. Studies have shown that the sashimi body wall contains 18 kinds of amino acids and rich acidic mucopolysaccharides, sea cucumber saponins, minerals and vitamins. [0003] At present, the sea cucumber market mainly includes ready-to-eat sea cucumbers, salted sea cucumbers, dried sea cucumbers, freeze-dried sea cucumbers and other products, which have a single structure. The processing of sea cucumbers is highly professional and the steps are re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 农绍庄邹世明王影
Owner 大连三浦堂食品有限公司
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