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Method for hydraulically processing sea cucumber at medium-low temperature

A technology of hydraulic processing and sea cucumber, applied in food preservation, food preparation, food science and other directions, can solve problems such as changing the appearance of sea cucumber, and achieve the effect of convenient eating.

Inactive Publication Date: 2005-10-26
高臻兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these technical solutions can better retain the nutritional content of sea cucumber itself, these products have changed the original appearance of sea cucumber, making it only as a health product, which is convenient for people who use sea cucumber as a tonic after illness and postpartum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: at first will clean sea cucumber. Open a mouthful of live sea cucumber on the back or abdomen, take out the internal organs, and rinse quickly. The whole cleaning process should be carried out under oil-free conditions. The cleaned sea cucumbers are put into a pressure-resistant container connected with a booster and filled with water, and a cooling circulation pipe for controlling the temperature in the container is arranged outside the pressure-resistant container. Control the supercharger and the cooling device so that the pressure of the water in the pressure-resistant container is 100Mpa and the temperature is 1°C. Keep it for 10 minutes, and the sea cucumbers in the container are pressed and cooked.

Embodiment 2

[0012] Embodiment 2: as embodiment 1 first will clean sea cucumber. Open a mouthful of live sea cucumber on the back or abdomen, take out the internal organs, and rinse quickly. The whole cleaning process should be carried out under oil-free conditions. In order to prevent the sea cucumbers from being polluted during the ripening process, the cleaned sea cucumbers are vacuum-packed first, and then put into a pressure-resistant container connected to a booster and filled with water. Take the circulation tube cold. Control the supercharger and the cooling device so that the pressure of the water in the pressure-resistant container is 500Mpa and the temperature is 30°C. Keep it for 20 minutes.

Embodiment 3

[0013] Embodiment 3: as embodiment 1, at first will clean sea cucumber. Open a mouthful of live sea cucumber on the back or abdomen, take out the internal organs, and rinse quickly. The whole cleaning process should be carried out under oil-free conditions. In order to make the cooked sea cucumbers colorful and flavorful, the washed sea cucumbers are mixed with green onion, ginger, garlic, pepper, aniseed, thirteen spices, miso, soy sauce, dark soy sauce, wine and vinegar, etc., and seasoned. The seasoning-treated sea cucumbers are vacuum-packed and then put into a pressure-resistant container connected with a supercharger and filled with water. There is a cooling circulation pipe for controlling the temperature in the container outside the pressure-resistant container. Control the supercharger and the cooling device so that the pressure of the water in the pressure-resistant container is 1000Mpa and the temperature is 59°C. Keep it for 30 minutes.

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Abstract

The method of hydraulically processing sea cucumber at medium-low temperature includes the steps of cleaning sea cucumber; setting sea sucumber in liquid with 100-1000 MPa pressure and 1-59 deg.c temperature; and taking out the pressure cooked sea cucumber. Unlike available high-temperature cooking process, the said production process has the natural nutrient components and shape of sea cucumber maintained. The product is vacuum packed and is convenient in eating.

Description

Technical field: [0001] The invention relates to a processing method of sea cucumbers, in particular to a method for processing sea cucumbers with medium and low temperature liquid pressure. Background technique: [0002] The nutritional value of sea cucumber itself is very high, and people have praised sea cucumber as the first of the eight treasures, as the first choice of tonic after illness and postpartum; on the table, people also regard sea cucumber as a delicacy for entertaining distinguished guests. Although fresh sea cucumbers are delicious and have high nutritional content, they are difficult to preserve and expensive, so most of the sea cucumbers we eat now are dry products. The dry product is made by boiling the live sea cucumber twice in boiling water, and then going through multiple processes such as salting, ash mixing, and drying in the sun. As a result of multiple processes, the nutritional content of the sea cucumber itself is greatly lost. In addition, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L17/50
Inventor 高臻兴
Owner 高臻兴
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