Method for preparing trepang fruit fillings

A sea cucumber and fruit technology, applied in the field of preparing sea cucumber fruit fillings, to achieve the effect of removing fishy smell, enriching flavor, increasing aroma and taste

Inactive Publication Date: 2019-05-03
合浦果香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fishy smell of sea cucumbers, most of them are used for cooking or made into dried seafood. It is rare to be further processed and sold as packaged or pre-packaged foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Candied sea cucumbers: take fresh sea cucumbers and white sugar according to the weight ratio of 1:0.75, and carry out candied sea cucumbers for 3 days, and then cut the candied sea cucumbers into candied sea cucumbers with a length of 10mm each ;

[0018] 2. Stir-frying: add the following materials according to the weight and fry them: 30 parts of candied sea cucumber, 50 parts of lychee pulp, 15 parts of winter melon paste, 5 parts of malt syrup, 0.09 parts of edible salt, 0.8 parts of linseed oil, and stir-fry The temperature is 90-100°C and the time is 50 minutes.

[0019] 3. Filling and cooling: Fill the sea cucumber and lychee stuffing after frying, and cool to room temperature. The index of this sea cucumber and lychee filling product is: soluble solids (20°C refractometer method): 74-76%, total acid based on anhydrous citric acid: 0.2-0.3%.

Embodiment 2

[0021] 1. Candied sea cucumbers: take fresh sea cucumbers with maltose syrup at a weight ratio of 1:1, and carry out candied sea cucumbers for 7 days, and then cut the candied sea cucumbers into diced candied sea cucumbers with a length of 12mm each ;

[0022] 2. Stir-frying: add the following materials according to the weight and stir-fry: 50 parts of candied sea cucumber, 34 parts of mango meat, 10 parts of malt syrup, 5 parts of white sugar, 0.12 parts of edible salt, 1.2 parts of soybean oil, fry The temperature is 90-110°C and the time is 35 minutes.

[0023] 3. Filling and cooling: After the sea cucumber and mango stuffing is fried, fill it and cool it to room temperature. The index of this sea cucumber and mango filling product is: soluble solids (20 ℃ refractometer method): 76-79%, total acid in terms of anhydrous citric acid: 0.2-0.3%.

Embodiment 3

[0025] 1. Candied sea cucumbers: take the dried sea cucumbers and rehydrate them in a weight ratio of 1:1-2, then sugar-coat the rehydrated sea cucumbers with fructose syrup at a weight ratio of 1:0.5. The time is 5 days, and then the candied sea cucumbers are cut into diced candied sea cucumbers with a length of 10mm;

[0026] 2. Stir-frying: Add the following materials according to the weight and fry them: 25 parts of candied sea cucumber, 20 parts of blueberry pulp, 50 parts of winter melon puree, 5 parts of white sugar, 0.4 part of citric acid, 0.1 part of edible salt, rapeseed oil 0.5 portion, the frying temperature is 90-100° C., and the time is 85 minutes.

[0027] 3. Filling and cooling: Fill the sea cucumber and blueberry stuffing after frying, and cool to room temperature. The index of this sea cucumber and blueberry filling product is: soluble solids (20°C refractometer method): 75-78%, total acid: 0.3-0.4%.

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PUM

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Abstract

The invention discloses a method for preparing trepang fruit fillings. The method mainly comprises the following steps of I, sugaring fresh trepang or rehydrated trepang and sugaring materials in theweight ratio of the fresh trepang or rehydrated trepang to the sugaring materials being 1 to (0.5-1) for 3-7 days, and then performing cutting to obtain sugared diced trepang; II, stir-frying the following materials in parts by weight: 25-50 parts of the sugared diced trepang, 20-50 parts of fruit raw materials, 0-50 parts of shredded white gourd stuffing, 5-10 parts of malt syrup, 0-5 parts of white granulated sugar, 0.09-0.12 part of edible salt, 0.8-1.2 parts of edible vegetable oil and 0-0.5 part of citric acid, wherein the stir-frying temperature is 90-110 DEG C, and the time is 35-85 minutes; III, performing filling and cooling: in the range of temperature and time limited by stir-frying in the step II, when the materials reach the following standard: soluble solids are measured to be 74-80% at 20 DEG C by a refractometer method, and the total acid is 0.2-0.4% based on anhydrous citric acid, indicating that the stir-frying of the trepang fruit fillings is completed, performing filling, and performing cooling to normal temperature so as to obtain the trepang fruit fillings. According to the method disclosed by the invention, tannic acid in fruits and albutannin insoluble matter generated by trepang protein can be removed, the fishy smell of the trepang can be removed, and nutrient components of the trepang and the fruits are synthesized.

Description

technical field [0001] The invention relates to a method for preparing sea cucumber fruit filling, which belongs to the field of food processing. Background technique [0002] Sea cucumber is a new resource food identified by the Ministry of Health. According to "Compendium of Materia Medica Supplements", sea cucumbers are sweet and salty in taste, nourish the kidneys, benefit the essence, absorb urine, aphrodisiac and treat impotence. Sea cucumber meat is soft and tender, rich in nutrition. It is a typical high-protein, low-fat food. According to the "Dictionary of Traditional Chinese Medicine", sea cucumbers are rich in polysaccharides, the content of alginic acid can reach 32%, and it also contains laminarin and mannitol. Every 100g edible part contains 6.2g of protein, 0.lg of fat, 6.lg of dietary fiber, 21.9g of carbohydrate, 0.24mg of carotene, 0.08mg of vitamin B20, 0.35g of iodine, 0.97mg of zinc, phosphorus 52mg and trace elements such as sodium, manganese and ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L5/20A23L33/00
Inventor 满桂富戚世梅张健英包家荣
Owner 合浦果香园食品有限公司
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