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A production method and sea cucumber technology, applied in the field of ready-to-eat solid sea cucumber production, can solve the problems of nutrient loss, sea cucumber taste, poor quality, poor processing quality, etc.
Inactive Publication Date: 2020-10-30
薛新耀
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Problems solved by technology
[0005] 2. The processing time of the current instant sea cucumber is long, the processing efficiency is low, and the processing quality is poor. The taste and quality of the processed sea cucumber are very poor, and the nutrition loss is serious.
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Embodiment 1
[0042] The invention provides a kind of instant solid sea cucumber production method, such as Figure 1-3 shown, including the following steps:
[0043] Step 1. Select fresh sea cucumbers that are more than five years old and weigh more than 250 grams, and place them in clean sea water for at least eight days. The sea cucumbers spit out the sediment in the clean sea water;
[0044] Step 2: After cleaning the sea cucumbers, spit out the silt, and open the two ends of the sea cucumbers to a certain angle, then point the water gun at the opening of one end of the sea cucumbers to rinse the sea cucumbers, flush out the intestines for later use, and place the intestines in the net Soak in seawater for at least 20 minutes, and then inject the ginseng into the body; the pressure of the water gun is 0.5MPa-1.1MPa, and the pressure of the water gun is preferably 0.5MPa, 0.6MPa, 0.8MPa, 0.9MPa, 1MPa, 1.1MPa. Through experimental comparison, it can be seen that when the pressure of the wa...
Embodiment 2
[0060] Embodiment 2 The difference between this embodiment and Embodiment 1 is that in step 4, after boiling the water, cook for 20 minutes, apply a high-pressure pulsation ratio of 4min:8min, a pulsating pressure with a high-pressure amplitude of 100kPa, and a low-frequency ultrasonic wave with a frequency range of 20kHz: Then simmer for 50 minutes, apply high pressure pulsation ratio of 8min:16min; pulsation pressure with high amplitude at 110kPa, and ultrasonic waves with a frequency range of 50kHz.
Embodiment 3
[0061] Embodiment 3 The difference between this embodiment and Embodiment 2 is that in step 4, after boiling the water, cook for 15 minutes, apply a high-pressure pulsation ratio of 3min:6min, a pulsating pressure with a high-pressure amplitude of 120kPa, and a low-frequency ultrasonic wave with a frequency range of 40kHz: Then simmer for 45 minutes, apply high-pressure pulsation ratio of 8min:16min; pulsation pressure with high-pressure amplitude at 120kPa, and low-frequency ultrasonic waves with a frequency range of 35kHz.
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Abstract
The invention provides a production method of instant solid sea cucumbers. The production method comprises the following steps: selecting fresh sea cucumbers which are more than five years old and have the weight of more than 250g, putting the sea cucumbers into clean seawater for clean culture for at least eight days, and spitting silt in bodies of the sea cucumbers in the clean seawater; aligning a water gun with an opening at one end of the sea cucumber to flush the sea cucumber, flushing out sea cucumber intestines for later use, sterilizing and disinfecting, putting the sea cucumber, water and seasonings into a sea cucumber cooking container, sealing the inside of the sea cucumber cooking container, and applying pulsating pressure and low-frequency ultrasonic waves into the sea cucumber cooking container; after natural cooling, putting the sea cucumbers into purified water to be refrigerated and soaked, putting the soaked sea cucumbers into a quick-freezing cabinet to be subjectedto low-temperature sterilization and freezing, applying low-frequency ultrasonic waves into the quick-freezing cabinet, finally sealing and packaging and obtaining finished products. The sea cucumbers are in a pulse high-pressure, sealed and ultrasonic environment in the processing process so that the processing time of the sea cucumbers is shortened, the processing efficiency is improved, and the processed sea cucumbers are rich in nutrition, good in taste and easy to store.
Description
technical field [0001] The invention relates to the technical field of sea cucumber processing, in particular to a production method of instant solid sea cucumber. Background technique [0002] Since fresh and live sea cucumbers are not easy to preserve, after the action of autolytic enzymes and certain external stimuli, autolysis disappears in a short period of time. Therefore, many sea cucumber varieties that have been discovered are mostly processed into various products. With the development, the types of sea cucumber processed products are also increasing. [0003] Yet present instant sea cucumber has the following problems: [0004] 1. After heat treatment of fresh sea cucumbers, the mass loss of sea cucumbers will gradually increase with the prolongation of processing time or the increase of heating temperature. As time goes on, the sea cucumber tissue begins to soften and become sticky. At the same time, during the heat treatment process of sea cucumbers, the size...
Claims
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Application Information
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