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

A technology of sea cucumber and sea cucumber peptide, which is applied in food science, protein food processing, protein food ingredients, etc., can solve problems such as waiting, achieve high nutritional value, good taste, and ensure the effect of flavor

Pending Publication Date: 2021-06-18
DALIAN XINYULONG OCEAN TREASURES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the soup foods we eat are cooked and eaten now, so consumers need to wait for a certain period of time when they want to taste them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Equipped with the sea cucumber soup formula of the present invention, it is composed of the following components in percentage by weight:

[0031] 8 parts of sea cucumber, 5 parts of sea cucumber peptide, 5 parts of wolfberry, 7 parts of longan, 12 parts of rock sugar, 13 parts of white fungus, 50 parts of water.

[0032] Equipped with the sea cucumber soup of the present invention, it is realized by the following preparation method, comprising the following steps:

[0033] a. Soak the white fungus in water for 5 hours, tear it into small pieces, add an appropriate amount of water to the white fungus, and cook in a pressure cooker for 30 minutes to make the white fungus come out of glue.

[0034] b, b. Add sea cucumber, sea cucumber peptide powder, wolfberry, longan, and rock sugar to the product described in step a, and continue to simmer for 20 minutes under normal pressure to obtain sea cucumber soup.

[0035] c. Put the product described in step b into a glass bott...

Embodiment 2

[0049] 6 parts of sea cucumber, 6 parts of sea cucumber peptide, 5 parts of wolfberry, 8 parts of longan, 10 parts of rock sugar, 10 parts of white fungus, 55 parts of water.

[0050] Equipped with the sea cucumber soup of the present invention, it is realized by the following preparation method, comprising the following steps:

[0051] a. Soak the white fungus in water for 4 hours, tear it into small pieces, add an appropriate amount of water to the white fungus, and cook in a pressure cooker for 40 minutes to make the white fungus come out of glue.

[0052] b. Add sea cucumber, sea cucumber peptide powder, wolfberry, longan, and rock sugar to the product described in step a, and continue to simmer for 25 minutes under normal pressure to obtain sea cucumber soup.

[0053] c. Put the product described in step b into a glass bottle, vacuumize and seal it, and finally sterilize at high temperature to obtain the product, an instant sea cucumber soup.

[0054] Wherein, the proces...

Embodiment 3

[0067] Equipped with the sea cucumber soup formula of the present invention, it is composed of the following components in percentage by weight:

[0068] 10 parts of sea cucumber, 4 parts of sea cucumber peptide, 6 parts of wolfberry, 8 parts of longan, 12 parts of rock sugar, 15 parts of white fungus, 45 parts of water.

[0069] Equipped with the sea cucumber soup of the present invention, it is realized by the following preparation method, comprising the following steps:

[0070] a. Soak the white fungus in water for 6 hours, tear it into small pieces, add an appropriate amount of water to the white fungus, and cook it in a pressure cooker for 20 minutes to make the white fungus come out of glue.

[0071] b. Add sea cucumber, sea cucumber peptide powder, wolfberry, longan, and rock sugar to the product described in step a, and continue to simmer for 15 minutes under normal pressure to obtain sea cucumber soup.

[0072] c. Put the product described in step b into a glass bot...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/18A23L17/50A23L5/10A23J3/34
CPCA23L33/00A23L33/18A23L17/50A23L5/13A23L5/17A23J3/341A23V2002/00A23V2250/55
Inventor 王笑涵刘文王荣伟李双双
Owner DALIAN XINYULONG OCEAN TREASURES
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