Production process of flashed sea cucumbers

Abstract

The invention discloses a production process of flashed sea cucumbers. The production process comprises the following steps: acquiring sea cucumber materials, and carrying out pretreatment; carrying out low-temperature and low-pressure dewatering on the pretreated sea cucumbers and then sizing; putting the sea cucumbers treated by low-temperature and low-pressure dewatering into a sealed flashing pot, controlling the pressure in the flashing pot to be 0.05-0.1MPa, then filling high-temperature and high-pressure hot water preheated to 110-150 DEG C and with the pressure of 0.15-0.5MPa into the flashing pot, and maintaining for 3-10 minutes; cooling the sea cucumbers under normal temperature and normal pressure, and then taking out, thus acquiring a sea-cucumber processing product. The production process provided by the invention has the advantages that the sea-cucumber processing time is shorter, the damage to the nutritional structures of the sea cucumbers is less, and after processing, the sea cucumbers are safer, more nutritional, fresher and chewier than common sea cucumbers, and is more beneficial to large-scale production and processing of sea-cucumber enterprises.

Description

technical field [0001] The invention relates to the field of sea cucumber processing, in particular to a production process of flash steamed sea cucumber. Background technique [0002] Sea cucumber has been hailed as the first of the eight delicacies of seafood since ancient times, and has extremely high health and nourishing value. [0003] In the prior art, most of the methods people have used to process sea cucumbers for a long time still use the old methods of the past, the traditional methods of cooking, pickling, and baking. The traditional methods are not only unscientific and inefficient, but also destroy most of the sea cucumbers. Nutrition. [0004] Due to the characteristics of sea cucumber itself, it is not suitable for long-time boiling processing. After long-time boiling, not only the nutritional structure of sea cucumber will be destroyed, but also the taste will be very poor. Long-term boiling will consume a lot of time and the production efficiency will be ...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, most of the methods people have used to process sea cucumbers for a long time still use the old methods of the past, the traditional methods of cooking, pickling, and baking. The traditional methods are not only unscientific and inefficient, but also destroy most of the sea cucumbers. Nutrition

[0004] Due to the characteristics of sea cucumber itself, it is not suitable for long-time boiling processing. After long-time boiling, not only the nutritional structure of sea cucumber will be destroyed, but also the taste will be very poor. Long-term boiling will consume a lot of time and the production efficiency will be low.

Images