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 se

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1:

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

[0019] a, prepare seasoning liquid;

[0020] b. Put an appropriate amount of seeded instant sea cucumber and seasoning liquid into the airtight container, so that the liquid level of the seasoning liquid is completely covered by the sea cucumber; the temperature of the seasoning liquid in the airtight container is 4 ℃; the pressure in the airtight container is 600Pa, so that the airtight container The solution inside is in a boiling state; the instant sea cucumber with seeds can be tasted in an airtight container for 12 hours.

[0021] Further, in the preparation step a, the seasoning liquid comprises the following steps:

[0022] 0.02 part of star anise, 0.03 part of cumin, 0.01 part of white button, 0.01 part of Sharen, 0.02 part of white pepper, 0.02 part of peach, 0.02 part of thyme, 0.02 part of cinnamon, 0.02 part of bay leaf, 0....

Example Embodiment

[0023] Example 2:

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

[0025] a, prepare seasoning liquid;

[0026] b. Put an appropriate amount of seeded instant sea cucumber and seasoning liquid into the airtight container, so that the liquid level of the seasoning liquid is completely covered by the sea cucumber; the temperature of the seasoning liquid in the airtight container is 0 ℃; the pressure in the airtight container is 1000Pa, so that the airtight container The solution inside is in a boiling state; the instant sea cucumber with seeds can be tasted in an airtight container for 6 hours.

[0027] Further, in the preparation step a, the seasoning liquid comprises the following steps:

[0028] 0.02 part of star anise, 0.03 part of cumin, 0.01 part of white button, 0.01 part of Sharen, 0.02 part of white pepper, 0.02 part of peach, 0.02 part of thyme, 0.02 part of cinnamon, 0.02 part of bay leaf, 0....

Example Embodiment

[0029] Example 3:

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

[0031] a, prepare seasoning liquid;

[0032] b. Put an appropriate amount of seeded instant sea cucumber and seasoning liquid into an airtight container, so that the liquid level of the seasoning liquid completely covers 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 instant sea cucumber with seeds can be tasted in an airtight container for 9 hours.

[0033] Further, in the preparation step a, the seasoning liquid comprises the following steps:

[0034] 0.02 part of star anise, 0.03 part of cumin, 0.01 part of white button, 0.01 part of Sharen, 0.02 part of white pepper, 0.02 part of peach, 0.02 part of thyme, 0.02 part of cinnamon, 0.02 part of bay leaf, 0.01 part o...

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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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