Rehydration processing method for semi-dried sea cucumbers

Abstract

The invention relates to a rehydration processing method for semi-dried sea cucumbers. The method comprises the following steps: 1) carrying out disemboweling and tooth cutting on the semi-dried sea cucumbers, and completely cleaning off sediments from the surfaces and the insides of the sea cucumbers; 2) carrying out primary boiling, that is, adding the cleaned semi-dried sea cucumbers into boiling water for the boiling; 3) carrying out desalination on the sea cucumbers, that is, placing the cooled sea cucumbers in water for the desalination; 4) carrying out secondary boiling, that is, carrying out low-temperature stewing on the sea cucumbers, wherein the desalinated sea cucumbers are stewed in a stewing pot for 2-3 hours; 5) carrying out soaking on the sea cucumbers, that is, placing thesea cucumbers subjected to the low-temperature stewing in water for the soaking; and 6) putting the soaked sea cucumbers, which are arranged on a sieve in order, into a freezer room for freezing at atemperature below 18 DEG C below zero, and then carrying out packaging and cold storage. Compared with other instant sea cucumber processing techniques, the rehydration processing method for the semi-dried sea cucumbers provided by the invention has the advantages that the sea cucumbers are stewed at a low temperature, so that nutrients in the sea cucumbers are sufficiently preserved, and the seacucumbers are chewy and are instantly edible after being mitigated, which achieves high convenience and high popularity among consumers; and sea cucumber collagen is preserved to the largest extent,the hardness is stable, the taste is moderate, the production operability is high, and key points are controllable.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a processing method for rehydrating semi-dried sea cucumbers. Background technique [0002] There are many varieties of ginseng, which are mostly produced in the coastal areas of Liaoning, Hebei and Shandong provinces in China. The domestic varieties in China include sea cucumber, flower sashimi, green sea cucumber, stone ginseng, black ginseng and white-bottomed ginseng. Among them, sea cucumber is the top grade. Sea cucumber is an echinoderm marine animal, and it is also one of the precious sea treasures. It can not only nourish the kidney and strengthen yang, nourish qi and nourish yin, clear the intestines and moisten dryness, but also has anti-cancer effects. It has been eaten in China for a long time. The reason why sea cucumbers are expensive is not only because of their high nutritional value, but also because sea cucumbers have a low reproductive...

AI Technical Summary

Problems solved by technology

Among them, light-dried sea cucumbers have a long storage time and are mostly used as gifts. They are expensive and are not suitable for ordinary consumers to eat for a long time. Although instant sea cucumbers are convenient to eat and relatively low in price, some merchants may process them in order to reduce costs and produce high rehydration rates. Making sea cucumbers causes the loss of sea cucumber nutrition; so semi-dried pickled sea cucumbers are deeply loved by ordinary consumers

However, it is difficult to control the heat and softness of sea cucumbers when they are rehydrated and processed, resulting in the loss of some nutrients and poor taste of sea cucumbers; the quality of processing is not uniform