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Holothuriascabra processing method

A processing method and technology of rough sea cucumbers, applied in the functions of food ingredients, food ultrasonic treatment, food science, etc., can solve the problems of large loss of nutrients, high labor intensity, and large damage of rough sea cucumbers, etc., to achieve better taste Good, low labor intensity, simple and easy method

Pending Publication Date: 2020-04-21
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing method of instant rough sea cucumber is still relatively traditional. Usually, it is directly steamed after manual cleaning, which is labor-intensive, and the loss of nutrients is relatively large, and the damage to rough sea cucumber is also relatively large.

Method used

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  • Holothuriascabra processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of rough sea cucumber:

[0021] S1: Remove the viscera of rough sea cucumbers, soak them in salt water for ultrasonic cleaning for 10 minutes, rough sea cucumbers will automatically discharge sand and other impurities in salt water (salinity 28%); then take out the water for washing, and then put them in water for ultrasonic cleaning 8min;

[0022] S2: put the rough sea cucumber at a temperature of 70°C, and cook for 25 minutes;

[0023] S3: After boiling, lowering the rough sea cucumber to 2°C within 30 seconds can reorganize the collagen inside the rough sea cucumber and form a stable three-dimensional network structure;

[0024] S4: Sterilize by means of water-bath sterilization, the sterilization temperature is 110°C, the sterilization time is 30min, and then packaged.

Embodiment 2

[0026] A kind of processing method of rough sea cucumber:

[0027] S1: Remove the viscera of the rough sea cucumber, soak it in salt water for ultrasonic cleaning for 8 minutes, the rough sea cucumber will automatically discharge sand and other impurities in salt water (salinity 26%); then take out the water for washing, and then put it in water for ultrasonic cleaning 6min;

[0028] S2: put the rough sea cucumber at a temperature of 60°C, and cook for 30 minutes;

[0029] S3: After boiling, lowering the rough sea cucumber to 2°C within 20 seconds can reorganize the collagen inside the rough sea cucumber and form a stable three-dimensional network structure;

[0030] S4: Sterilize by means of water bath sterilization, the sterilization temperature is 100°C, the sterilization time is 35min, and then packaged.

Embodiment 3

[0032] The rough sea cucumber processed in Example 1 and Example 2 is detected, and the rough sea cucumber processed by the traditional method (direct cooking after manual cleaning, the temperature during cooking is 90°C, and the time is 40min) is detected. The results are shown in Table 1. It can be seen from Table 1 that the processed rough sea cucumber obtained by the method of the present invention has a good taste and higher nutritional value.

[0033] The detection result of rough sea cucumber after processing in table 1

[0034]

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PUM

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Abstract

The invention discloses a holothuriascabra processing method. The holothuriascabra processing method comprises the steps of viscera removal, saline water ultrasonic cleaning, clean water ultrasonic cleaning, cooking, rapid cooling, sterilization, packaging and the like. The method provided by the invention is simple and easy to implement, the required labor intensity is low, the damage to holothuriascabra is small, and the instant holothuriascabra processed by the method provided by the invention is higher in nutritional value, better in taste and suitable for being popularized in the market.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of rough sea cucumbers. Background technique [0002] Coarse sea cucumber belongs to Echinodermata phylum Holothuria, Holothuridae, also known as ivory ginseng, white ginseng, etc. It is mainly distributed in Dongxing, Guangxi, central and western Guangdong, and South China Sea and other southern coastal areas in China. It is an important edible sea cucumber in China. Sea cucumbers are rich in protein, fat, vitamins, various trace elements, colloids and other components, but do not contain cholesterol, so they rank first among the "Eight Treasures" of seafood. Sea cucumber has extremely high nutritional value. As early as the Ming Dynasty, it was described in "Food Materia Medica" that sea cucumber has the function of nourishing vitality and nourishing the internal organs. In recent years, with the continuous improvement of people's awareness of hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00A23L5/30A23L5/10
CPCA23L17/00A23L33/00A23L5/32A23L5/13A23V2002/00A23V2200/30A23V2300/48
Inventor 梁敬林钟鸣汪跃华曾巧辉
Owner FOSHAN UNIVERSITY
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