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Fishy smell-removing and flavoring method of instant sea cucumbers with eggs

A fishy taste and sea cucumber technology is applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as antimicrobial preservation, etc. Liquid deterioration and other problems, to achieve the effect of not easy to deteriorate and inhibit bacterial growth, reduce production costs, and maintain the same shape

Pending Publication Date: 2021-03-05
DALIAN XINYULONG OCEAN TREASURES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the integrity of the sea cucumber body wall is preserved during the work, it is very difficult to remove the fishy smell of the instant sea cucumber with seeds; although the method of soaking can realize the deodorization of the instant sea cucumber with seeds, it takes a long time. It takes 2-3 days
Long-term storage will lead to the proliferation of bacteria in the seasoning solution, the deterioration of the seasoning solution and the number of sea cucumber colonies exceeding the standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for removing fishy smell and flavor of instant sea cucumber with seeds, comprising the steps of:

[0019] a, preparing seasoning liquid;

[0020] b. Put an appropriate amount of instant sea cucumber with seeds and seasoning liquid into an airtight container, so that the liquid level of the seasoning liquid is completely submerged in the sea cucumber; the temperature of the seasoning liquid in the airtight container is 4°C; the pressure in the airtight container is 600Pa, so that the airtight container The solution inside is in a boiling state; the time for the instant sea cucumber with seeds to taste in an airtight container is 12 hours.

[0021] Further, preparing the seasoning liquid in step a includes the following steps:

[0022] Take 0.02 parts of star anise, 0.03 parts of cumin, 0.01 parts of white buckle, 0.01 part of sand kernels, 0.02 parts of white pepper, 0.02 parts of peaches, 0.02 parts of thyme, 0.02 parts of cinnamon, 0.02 parts of bay leaves, 0...

Embodiment 2

[0024] A method for removing fishy smell and flavor of instant sea cucumber with seeds, comprising the steps of:

[0025] a, preparing seasoning liquid;

[0026] b. Put an appropriate amount of instant sea cucumber with seeds and seasoning liquid into a closed container, so that the liquid level of the seasoning liquid is completely submerged in the sea cucumber; the temperature of the seasoning liquid in the closed container is 0°C; the pressure in the closed container is 1000Pa, so that The solution inside is in a boiling state; the instant sea cucumber with seeds has a taste time of 6 hours in an airtight container.

[0027] Further, preparing the seasoning liquid in step a includes the following steps:

[0028] Take 0.02 parts of star anise, 0.03 parts of cumin, 0.01 parts of white buckle, 0.01 part of sand kernels, 0.02 parts of white pepper, 0.02 parts of peaches, 0.02 parts of thyme, 0.02 parts of cinnamon, 0.02 parts of bay leaves, 0.01 parts of peppercorns, and 0.3 p...

Embodiment 3

[0030] A method for removing fishy smell and flavor of instant sea cucumber with seeds, comprising the steps of:

[0031] a, preparing seasoning liquid;

[0032] b. Put an appropriate amount of instant sea cucumber with seeds and seasoning liquid into an airtight container, so that the liquid level of the seasoning liquid is completely submerged in the sea cucumber; the temperature of the seasoning liquid in the airtight container is 8°C; the pressure in the airtight container is 800Pa, so that the airtight container The solution inside is in a boiling state; the time for the instant sea cucumber with seeds to taste in an airtight container is 9 hours.

[0033] Further, preparing the seasoning liquid in step a includes the following steps:

[0034] Take 0.02 parts of star anise, 0.03 parts of cumin, 0.01 parts of white buckle, 0.01 part of sand kernels, 0.02 parts of white pepper, 0.02 parts of peaches, 0.02 parts of thyme, 0.02 parts of cinnamon, 0.02 parts of bay leaves, 0....

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PUM

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Abstract

The invention discloses a fishy smell-removing and flavoring method of instant sea cucumbers with eggs. The method comprises the following steps: a, preparing seasoning liquid; and b, putting a properamount of instant sea cucumbers with eggs and the seasoning liquid into a closed container to enable a liquid level of the seasoning liquid to completely submerge the sea cucumbers; wherein a temperature of the seasoning liquid in a closed container is 0-8 DEG C; a pressure in the closed container is 600-1,000 Pa, so that a solution in the closed container is in a boiling state; and the instant sea cucumbers with eggs are flavored in the closed container for 6-12 hours. Compared with the prior art, the method has the beneficial effects that the sea cucumbers have no fishy smell and are fragrant and tasty after being flavored; the seasoning liquid is not liable to deteriorate and inhibits bacterial growth; and flavoring time of the instant sea cucumbers with eggs is shortened, meanwhile, shapes of the instant sea cucumbers with eggs are kept unchanged, the seasoning liquid can be repeatedly used, and production cost is greatly reduced.

Description

【Technical field】 [0001] The invention relates to the technical field of processing instant sea cucumbers with seeds, in particular to a method for removing fishy smell from instant sea cucumbers with seeds. 【Background technique】 [0002] Both male and female sea cucumbers will produce sea cucumber seeds during the ovulation period in late spring and early summer every year; sea cucumber seeds are a relatively rare food material. Sea cucumber seeds not only contain the same rich nutrients as the body wall of sea cucumbers, but also have higher key nutrients such as polysaccharides, vanadium, nucleic acids, and arginine. Among them, the content of polysaccharide and vanadium is 3 to 4 times that of the sea cucumber body wall; sea cucumber seeds also contain unique components-gonadal pigments, such as β-carotene, sea urchin purple ketone, astaxanthin, zeaxanthin, canthaxanthin, Sea cucumber lipids, sea cucumber saponins, selenium, zinc, iron, etc. It has high value in nouri...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L33/10A23L33/105A23L3/3472
CPCA23L17/00A23L27/10A23L33/10A23L33/105A23L3/3472A23V2002/00A23V2200/30A23V2200/32A23V2200/10A23V2200/15A23V2250/21
Inventor 沈宏伟宋尚晟蔡东锦陈红
Owner DALIAN XINYULONG OCEAN TREASURES
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