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Method for processing ready-to-eat sea cucumber with different flavors

A processing method and technology of sea cucumber, applied in the field of aquatic product processing, can solve the problems of loss of nutrients, inability to meet consumer demand, etc., and achieve the effects of good chewiness, soft taste, bright and uniform color

Inactive Publication Date: 2017-08-15
YANCHENG TEACHERS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The purpose of this invention is to solve the problem that the products obtained by the existing sea cucumber processing method cannot meet the consumption needs of today’s consumers and the nutritional components are greatly lost, and to invent an open bag with different flavors that is convenient to eat, high in nutrition, and unique in flavor. Processing method of instant sea cucumber

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0044] The preparation of nutrient fortification liquid refers to the preparation of vitamins, amino acids or minerals such as iron, calcium, zinc and selenium in accordance with national standards. For example, 10 mg / Kg ferrous glycinate; 10 mg / Kg zinc glycinate.

[0045] In the fourth step, the system is cooled down, low-temperature and low-pressure seasoning or nutritional fortification is completed and the product is formed. Or reprocess the cooled sea cucumbers as needed to obtain different types of sea cucumber products. The methods of ready-to-eat, dry and salted sea cucumbers are as follows: ⑴Instant sea cucumbers: Take out the seasoned or nutritionally fortified sea cucumbers, cool them, and vacuum pack them to obtain instant sea cucumbers. ⑵Dry type: Take out the sea cucumber and dry it to obtain dried sea cucumber. Drying methods can be constant temperature blast drying (35℃~45℃ constant temperature), vacuum freeze drying (vacuum 0.2 Pa~150 Pa, cold trap temperature -...

Embodiment 1

[0048] Choose 20 heads / Kg of fresh sea cucumbers 2Kg with flowing water to remove the adhesions on the fresh sea cucumber body wall, cut 2 / 3 from the abdomen to remove the internal organs, and clean the mud and sand again with flowing water. The pretreated fresh sea cucumber was boiled in boiling water at 85°C for 5 min. When the temperature drops to 60℃, continue to boil for 10 min. The body wall of the sea cucumber is basically straightened. Take it out. Quickly wash the body wall of the cooked sea cucumber with running water to remove the adhesion material on the body wall surface and cool to room temperature. Take a part of it and vacuum freeze-dry (vacuum degree 0.12 mbar, cold trap temperature -50°C, material temperature -25°C, time 48h-60h), used for protein, polysaccharide and total saponin content determination, its main composition and content They are 70.44% protein, 5.60% polysaccharide, and 2.28% total saponins. The remaining part is mixed with salt, dark soy sauc...

Embodiment 2

[0050] The implementation steps are the same as in Example 1. The cooking condition parameters are 90°C, 5 min; 60°C, 30min; seasoning parameters: 1:5 (mL / g) ratio mixed with 5.0% sodium chloride solution; 0.03M Pa, 20°C, 30 min; atmospheric pressure, 30℃ and 30min, cycle 5 times. After the seasoning is over, take it out and place it in a constant temperature blast drying oven at 45°C until it is dry to obtain dried sea cucumbers with a yield of 10.50%. Secondly, the sensory evaluation of vision and mouthfeel is as follows: the ginseng body is dark brown and slightly hollow, with a small amount of NaCl powder attached; no peculiar smell, stiff texture; chewable, slightly salty.

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Abstract

The invention relates to a method for processing ready-to-eat sea cucumber with different flavors. The method comprises the following steps: 1) performing pre-treatment; 2) boiling: placing the pre-treated fresh sea cucumber in boiling water at the temperature of 80-100 DEG C, boiling the material for 3-10 min and cooling the material; placing the material in the boiling water at the temperature of 80-100 DEG C for 10-40 min, and cooling the material to room temperature; 3) performing low-temperature low-pressure seasoning or performing nutrition reinforcement; 4) product package: cooling a system to room temperature, performing ozone sterilization and vacuum package to obtain the finished product, which is the ready-to-eat sea cucumber with different flavors; and 5) packaging the ready-to-eat sea cucumber with different flavors according to the requirement to obtain the dried cucumber with different types. The method has the advantages of simple process, high nutrition value, and convenient eating.

Description

Technical field [0001] The invention relates to a processing technology of aquatic products, in particular to a sea cucumber processing technology, in particular to a processing method of ready-to-eat sea cucumbers with different flavors. Background technique [0002] Sea cucumber (Holothurian, sea cucumber) belongs to the phylum Echinoderm and is a general term for sea cucumbers. There are about 1,200 species of sea cucumbers in the world, all of which are marine species. There are more than 140 species distributed in the seas of my country. Most sea cucumbers have no edible value. According to statistics, there are about 40 kinds of sea cucumbers in the world. There are about 20 kinds of sea cucumbers available for consumption in my country. Only a few kinds of sea cucumbers have higher commercial value and are the most expensive, such as sea cucumbers ( Stichopus japonicus ). [0003] Sea cucumber is a kind of high-protein, low-fat, and zero-cholesterol animal-type food. It ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10
CPCA23V2002/00A23V2300/10A23V2300/20A23V2300/24
Inventor 李超峰唐伯平周春霖宣富君刘总堂崔军
Owner YANCHENG TEACHERS UNIV
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