Ready-to-eat sea cucumber thick soup and preparation method thereof

Abstract

The invention relates to the technical field of marine food, and discloses ready-to-eat sea cucumber thick soup and a preparation method thereof. The ready-to-eat sea cucumber thick soup is prepared from the following components in parts by mass: 6-10 parts of sea cucumber, 4-6 parts of sea cucumber peptide, 4-6 parts of fructus lycii, 5-8 parts of longan, 10-15 parts of rock candy, 10-15 parts of tremella and 40-60 parts of water. The preparation method mainly comprises the steps that cooking is carried out in a pressure cooker, ingredients such as sea cucumber peptide powder and fructus lycii are added, and finally, packaging, sealing and sterilizing are carried out to finish the preparation process. The preparation method is simple in process and convenient to operate, the adopted sea cucumbers are fresh and alive sea cucumbers and are directly subjected to high-pressure treatment, the nutritional value of the sea cucumbers can be kept higher, and the sea cucumbers have better taste; and the sea cucumber peptide is added, is essence of the sea cucumbers, has no peculiar smell and is easy to absorb by human bodies, the taste of the sea cucumber peptide is more easily accepted by consumers, and the flavor of the product can be ensured.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant sea cucumber soup and a preparation method thereof. Background technique [0002] Sea cucumbers are molluscs living in shallow seabeds. They have a history of 600 million years and are known as "living fossils" in the ocean. Its meat is soft and tender, rich in nutrition, and is a typical high-protein, low-fat food. In addition, sea cucumber also has the functions of improving memory, delaying gonad aging, preventing arteriosclerosis and anti-tumor. However, currently the processed products related to sea cucumbers mainly include ready-to-eat sea cucumbers, dried sea cucumbers, sea cucumber oral liquids, sea cucumber wines, etc., but most of these products have relatively single ingredients and relatively single tastes, and some of them need to be processed again before eating, which cannot meet modern Consumers have a demand for food that is both nutritious and conveni...