Production technology of sea cucumber calcium product

Abstract

The present invention discloses a production technology of a sea cucumber calcium product. The production technology comprises the following steps: raw material preparing, washing, cooking, colloid grinding, fine grinding, spray drying, blending, forming, sterilizing and packaging. Beneficial effects are as follows: the production technology maximally preserves original nutrients of sea cucumbers,increases taste diversity and eating convenience, at the same time contains exogenous calcium, enriches calcium content of a product, greatly satisfies consumers' needs for calcium intake, is especially convenient for the elderly, pregnant women and other population who are serious in calcium loss and have difficulty in moving.

Description

technical field [0001] The invention relates to the technical field of sea cucumber processing, in particular to a production process of sea cucumber calcium products. Background technique [0002] As a tonic, sea cucumber has been recognized for its nutritional value and medicinal value, and as the top grade of sea cucumber, its nutritional value and medicinal value are self-evident. The health function and medicinal effect of sea cucumber have been confirmed by modern science. For nearly half a century, domestic and foreign scholars' research on the chemical components of sea cucumbers has shown that sea cucumbers are not only rich in more than 50 kinds of nutrients needed by the human body, such as amino acids, vitamins and chemical elements, but also contain a variety of biologically active substances such as acidic Mucopolysaccharide, sea cucumber, sea cucumber acid, saponin, chondroitin sulfate, sea cucumber mucopolysaccharide, pentapeptide, triterpene sugar taurine, ...

AI Technical Summary

Problems solved by technology

The advantages of the existing processing methods are that they are simple and easy to implement, and the technology is mature. They are the main processing methods since the records of eating sea cucumbers in our country. The disadvantages are that the technical standard threshold is too low, which leads to market confusion and poor safety.

The advantage of existing products is that the original shape, taste and nutrition of sea cucumbers are retained; the disadvantage is that special tools are required for soaking, steaming and other processes before eating, which increases the limitations of eating to a certain extent