Method for processing dried sea cucumbers

Abstract

A process for preparing dried sea cucumber includes such steps as pretreating in the water or the aqueous solution of salt at 40-80 deg.C under 100-400 MPa for 10-30 min, and putting the pretreated sea cucumber in the glutamine transaminase liquid at 40-80 deg.c for 30-90 min. Its advantages are short period, high content of mucoitin and short water renaturation time.

Description

technical field [0001] The invention relates to a processing method of dried sea cucumbers, in particular to a method for processing ready-to-eat dried sea cucumbers by combining ultrahigh pressure inactivation of enzymes, transglutaminase to recombine collagen and vitrification drying technology. Background technique [0002] As a traditional tonic, sea cucumber has been favored by Chinese consumers. The dried processed products of sea cucumbers (especially sea cucumbers) have high commodity value. Sea cucumber is one of the "eight treasures of the sea". The series of Shandong dishes with sea cucumber as the main ingredient constitute the unique seafood delicacies of North and South China. Sea cucumber is one of the most valuable edible sea cucumbers in my country. It contains active substances with unique structures such as sea cucumber collagen, sea cucumber mucopolysaccharide, sea cucumber phospholipids, sea cucumber, and sea cucumber saponins. Mucopolysaccharides of ...

AI Technical Summary

Problems solved by technology

This processing method of sea cucumbers has relatively large disadvantages, which are embodied in the following aspects: (1) as the main functional active ingredient of sea cucumbers, the mucopolysaccharides of sea cucumbers are seriously lost, and the mucopolysaccharides of sea cucumbers account for the dry ginseng organic matter in the body wall of sea cucumbers. More than 12% of sea cucumbers, only 2.5% of dried sea cucumbers processed by traditional techniques

At the same time, the vitamins, trace elements and some water-soluble components in the sea cucumber also have a large loss during the dehydration process; (2) the traditional processing method uses sunlight or traditional drying methods to make the collagen structure of the dried sea cucumber It becomes dense and tough, which makes it difficult to hydrate the sea cucumber before eating. At present, sea cucumbers generally need to be boiled, and the rehydrated sea cucumber can hardly return to the original weight; (3) due to repeated long-term cooking , the sea cucumber collagen is severely damaged, and the rehydrated sea cucumber becomes less elastic and tough after cooking, which greatly reduces the palatability when eating; (4) The processing cycle of the product is long, and the traditional sea cucumber process requires multiple cooking , salted, and natural drying, the processing time is long, generally takes about 20 days