Method for processing dried sea cucumbers

A processing method and technology of drying sea cucumbers, which are applied in animal protein processing, food preservation, food preparation, etc., can solve the problems of reduced palatability, low toughness, and difficulty in watering process, and achieve the effect of shortening watering time

Inactive Publication Date: 2005-01-05
OCEAN UNIV OF CHINA
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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

Method used

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Embodiment Construction

[0006] Cut 5Kg of fresh sea cucumber (sea cucumber) from the abdomen, remove the viscera and wash the sediment, put the pretreated sea cucumber in water at 60°C, and treat it under 200Mpa pressure for 20min, so that the autolytic enzyme in the sea cucumber is completely lost. After surviving, quickly put it into a transglutaminase (TGase) solution with a concentration of 1.5% by weight, and treat it at 45°C for 60 minutes, and use transglutaminase to cross-link the collagen molecules of sea cucumbers to make sea cucumbers Collagen creates more of a network structure. The processed sea cucumbers are cleaned and dried, and the obtained dried sea cucumbers are 0.165Kg, and are packed in separate bags.

[0007] The water described in this embodiment can be changed to saline solution, the concentration of the latter is 3-10% by weight, and the temperature of water or saline solution is 40-80°C. The pressure used for the treatment is 100-400Mpa; the enzyme liquid is transglutaminas...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23J3/04A23L3/015A23L3/40
Inventor 李兆杰薛长湖董平付雪艳高昕许加超薛勇
Owner OCEAN UNIV OF CHINA
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