Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Poultry egg food processed from sea cucumber boiled liquid and preparation method thereof

A technology of boiled liquid and poultry eggs, applied in food preservation, application, food science, etc., can solve the problems of nutrient waste, environmental pollution, etc., and achieve the effects of increasing freshness, reducing environmental pollution, and improving shelf life

Pending Publication Date: 2020-11-13
谢海峰
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing process of traditional sea cucumber products is relatively simple, and the processing process is generally: fresh sea cucumber→cleaning→boiling with high heat→drying (or drying); in the process of cooking sea cucumbers, some cells of sea cucumbers will rupture, As a result, some nutrients in the body enter into the boiling liquid, forming a dark green, viscous boiling liquid; however, this boiling liquid is generally discharged as waste liquid, because this waste liquid contains a large amount of nutrients If it is directly discharged, it will not only easily cause environmental pollution such as red tides and algae blooms, but also cause waste of nutrients

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Poultry egg food processed from sea cucumber boiled liquid and preparation method thereof
  • Poultry egg food processed from sea cucumber boiled liquid and preparation method thereof
  • Poultry egg food processed from sea cucumber boiled liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] Preparation example of sea cucumber poached liquid

[0041] The sea cucumber boiling liquid is prepared by the following method: fresh sea cucumbers are washed and viscera removed to obtain pretreated fresh sea cucumbers; the pretreated fresh sea cucumbers are boiled in boiling water twice its weight for 30 minutes, and then the boiled sea cucumbers are Take it out, filter to remove impurities, and obtain sea cucumber boiled liquid.

[0042] Preparation example of sea cucumber fermented liquid

[0043] The sea cucumber boiled liquid in the following preparation examples is prepared from the preparation example of sea cucumber boiled liquid; the compound flavor protease is selected from the compound flavor protease with an enzyme activity of 100,000 U / g provided by Xi'an Longmao Biotechnology Co., Ltd.; Qi high active dry yeast.

preparation example 1

[0044] Preparation example 1 of sea cucumber fermented liquid: 1. get fresh sea cucumber viscera, pulverize it and obtain 35wt% sea cucumber viscera slurry, then add 10% of its weight of edible salt to the sea cucumber viscera slurry, adjust its pH to 7.5, At a temperature of 20°C, ferment for 15 days to obtain viscera fermentation liquid;

[0045] ② Add 0.1% of its weight compound flavor protease to the sea cucumber boiled liquid, keep it warm for 6 hours under the conditions of pH 7 and temperature 50°C, then raise the temperature to 95°C, inactivate the enzyme for 5 minutes, and obtain the proteolysis compound liquid;

[0046] ② Mix the viscera fermentation broth with the proteolysis complex solution at a ratio of 1:6, then add 4% yeast by weight in the viscera fermentation broth, and ferment at 30°C for 50 days to obtain a prefabricated fermentation broth;

[0047] ③ After filtering the surface oil and the sediment at the bottom of the prefabricated fermentation broth, le...

preparation example 2

[0048] Preparation example 2 of sea cucumber fermentation broth: 1. get fresh sea cucumber viscera, pulverize it and obtain 40wt% sea cucumber viscera slurry, then add 12.5% ​​of its weight of edible salt to the sea cucumber viscera slurry, adjust its pH to 8.0, and At a temperature of 22°C, ferment for 18 days to obtain viscera fermentation liquid;

[0049] ② Add 0.15% of its weight compound flavor protease to the sea cucumber boiled liquid, keep it warm for 8 hours under the conditions of pH 7.5 and temperature 52°C, then raise the temperature to 95°C, inactivate the enzyme for 5 minutes, and obtain the proteolysis compound liquid;

[0050] ② Mix the viscera fermentation liquid with the proteolysis complex liquid in a ratio of 1:7, then add 6% yeast by weight in the viscera fermentation liquid, and ferment at 32°C for 60 days to obtain a prefabricated fermentation liquid;

[0051] ③ After filtering the surface oil and the sediment at the bottom of the prefabricated fermenta...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of poultry egg food processing, in particular to poultry egg food processed by utilizing a sea cucumber boiled liquid and a preparation method of the poultry egg food. The preparation method of the poultry egg food processed by utilizing the sea cucumber boiled liquid comprises the following steps of cleaning and disinfecting raw poultry eggs, putting the poultryeggs into material juice containing the sea cucumber boiled liquid, and performing pickling or marinating so as to obtain the poultry egg food. According to the preparation method of the poultry eggfood processed by utilizing the sea cucumber boiled liquid, when the poultry egg food is processed, the sea cucumber boiled liquid discarded by sea cucumber processing can be effectively utilized, sothat not only can the reutilization of resources be realized, but also the prepared poultry eggs are more delicious in taste.

Description

technical field [0001] The application relates to the field of poultry and egg food processing, more specifically, it relates to a poultry and egg food processed by using sea cucumber boiled liquid and a preparation method thereof. Background technique [0002] Sea cucumbers belong to invertebrates, Echinodermata, and sea cucumbers. The main economic species is sea cucumber, which is a high-protein, low-fat food. Studies have shown that sea cucumbers are not only rich in amino acids, vitamins, and trace elements needed by the human body. More than 50 kinds of nutritional ingredients, and also contain a variety of biologically active substances such as sea cucumber polysaccharides, sea cucumber saponins and collagen, etc., which have good anti-tumor, blood fat-lowering, immune regulation and other functions. [0003] After the sea cucumber leaves the seawater, the autolytic enzyme in the sea cucumber will make it easy to autolyze, so more than 90% of the sea cucumber needs to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L17/00A23L5/10A23L5/20A23L27/00A23L3/3454A23L33/00
CPCA23L15/30A23L17/00A23L5/13A23L5/17A23L27/00A23L5/27A23L3/3454A23L33/00A23V2002/00
Inventor 谢海峰
Owner 谢海峰
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com