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Instant flavored sea cucumber processed by using injection process

An injection process and technology of sea cucumbers, which are applied in food ingredients as taste improvers, applications, food preservation, etc., can solve problems such as difficulty in realizing standardized processing, affecting the appearance of instant sea cucumbers, individual shrinkage of instant sea cucumbers, etc., to facilitate standardized production, Reduce the growth of bacteria and shorten the time to taste

Pending Publication Date: 2021-07-09
DALIAN XINYULONG OCEAN TREASURES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing method of instant sea cucumber has many kinds at present, but these processing methods restrict the market development of instant sea cucumber because of having some defects, their main shortcoming has: 1, the method for soaking delicious sea cucumber is used for flavoring sea cucumber, and this method time is long; 2, The processing steps are complicated and cumbersome, and a little improper control will easily breed bacteria, and it is not easy to achieve standardized processing; 3. After thawing, instant sea cucumbers will experience individual shrinkage and serious changes in hardness and taste, which will affect the appearance of instant sea cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of the present invention to make sea cucumber taste good by using an injection process, comprising the following steps: a. Soak dry sea cucumber in pure water for 2 days at 0°C, and replace the water every 12 hours to obtain soaked sea cucumber; b. 1. Injecting the taste, using a syringe to evenly inject the flavoring material into the soaked sea cucumber in step a, to obtain the flavoring sea cucumber; c, standing still, placing the flavoring sea cucumber in step b at 0°C for 12 hours to disperse the flavoring material Evenly, to obtain uniformly tasty sea cucumbers; d, cooking, soaking the uniformly tasty sea cucumbers in step c in 80°C water for 25 minutes to obtain boiled sea cucumbers; e, cooling, cooling the boiled sea cucumbers to 5°C to obtain the finished product. The finished product is packaged in modified atmosphere. Equipped with the flavoring material of the present invention, it consists of the following components by weight: 10 parts...

Embodiment 2

[0020] A preparation method of the present invention to make sea cucumber taste good by using an injection process, comprising the following steps: a. Soak dry sea cucumber in pure water at 2°C for 2 days, and replace the water every 12 hours to obtain soaked sea cucumber; b. 1. Injecting the taste, using a syringe to evenly inject the flavoring material into the soaked sea cucumber in step a to obtain the flavoring sea cucumber; c, standing still, placing the flavoring sea cucumber in step b at 3°C ​​for 24 hours to disperse the flavoring Evenly, to obtain uniformly tasty sea cucumbers; d, cooking, soaking the uniformly tasty sea cucumbers in step c in 80°C water for 20 minutes, to obtain boiled sea cucumbers; e, cooling, cooling the boiled sea cucumbers to 8°C to obtain the finished product. The finished product is packaged in modified atmosphere. Equipped with the flavoring material of the present invention, it consists of the following components by weight: 15 parts of soy...

Embodiment 3

[0022] A preparation method of the present invention to make sea cucumber taste good by using an injection process, comprising the following steps: a. Soak dry sea cucumber in pure water at 4°C for 3 days, and replace the water every 12 hours to obtain soaked sea cucumber; b. 1. Injecting the taste, using a syringe to evenly inject the flavoring material into the soaked sea cucumber in step a to obtain the flavoring sea cucumber; c, standing still, placing the flavoring sea cucumber in step b at 4°C for 18 hours to disperse the flavoring material Uniform, tasty sea cucumbers are obtained; d, cooking, the uniform tasty sea cucumbers in step c are soaked in 80°C water for 20-30 minutes, and boiled sea cucumbers are obtained; e, cooling, the boiled sea cucumbers are cooled to 10°C, and the finished product is obtained , Modified atmosphere packaging is used for finished products. Equipped with the flavoring material of the present invention, it consists of the following component...

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PUM

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Abstract

The invention discloses a preparation method for making sea cucumbers tasty by using an injection process, which is characterized by comprising the following steps: soaking dry sea cucumbers: a, soaking the sea cucumbers in purified water at 0-4 DEG C for 2-3 days, and replacing water once every 12 hours; b, injecting the material to be tasty: uniformly injecting flavor materials into the soaked sea cucumbers in the step a by using an injector; c, performing standing: performing standing on the tasty sea cucumbers in the step b in an environment of 0-4 DEG C for 12-24 hours, so that the flavor materials are uniformly dispersed; d, boiling: soaking the uniformly tasty sea cucumbers in the step c in water at 80 DEG C for 20-30 minutes; and e, cooling: cooling the boiled sea cucumbers to 5-10 DEG C, and carrying out modified atmosphere packaging. Compared with the prior art, the method has the beneficial effects that the tasty time of the sea cucumbers is shortened, bacteria breeding of the sea cucumbers is reduced, and the nutrition is rich; the technology is simple and convenient, standardized production is facilitated, growth and reproduction of bacteria are effectively delayed, and the shelf life of the instant flavored sea cucumber is prolonged.

Description

【Technical field】 [0001] The invention relates to the technical field of ready-to-eat sea cucumber processing, in particular to a preparation method for making sea cucumber tasty by using an injection process. 【Background technique】 [0002] The processing method of instant sea cucumber has many kinds at present, but these processing methods restrict the market development of instant sea cucumber because of having some defects, their main shortcoming has: 1, the method for soaking delicious sea cucumber is used for flavoring sea cucumber, and this method time is long; 2, The processing steps are complicated and cumbersome, and a little improper control will easily breed bacteria, and it is not easy to achieve standardized processing; 3. After thawing, instant sea cucumbers will experience individual shrinkage, serious changes in hardness and taste, and then affect the appearance of instant sea cucumbers. [0003] In order to solve the above problems, it is necessary to provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23L5/10A23L29/00A23L29/30A23B4/16A23B4/20A23B4/24A23B4/005
CPCA23L17/00A23L27/00A23L29/015A23L29/30A23L5/13A23B4/16A23B4/20A23B4/24A23B4/0056A23V2002/00A23V2200/10A23V2200/16A23V2250/16A23V2250/5036A23V2250/5066A23V2250/642A23V2300/24
Inventor 沈宏伟张凤敏赵树全
Owner DALIAN XINYULONG OCEAN TREASURES
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