Instant sea cucumber with primary taste and is manufacturing method

A production method and sea cucumber technology are applied in the field of sea cucumber products and their production, which can solve the problems of complex process, loss of nutrients, inconvenience in eating and the like, and achieve the effects of easy operation, simple production method and low production cost.

Inactive Publication Date: 2005-08-17
许毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high economic value of sea cucumbers and their rich nutrition, they are very popular among consumers. However, the storage time of fresh sea cucumbers is not very long, so sea cucumbers must be processed and preserved.
The traditional processing method is to make products after repeated boiling, soaking in concentrated salt water, mixing ash and drying. When eating, it needs to be flooded in ultra-high temperature water for many times or soaked in water for a long time, and dried.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The first step, decontamination: select fresh and alive sea cucumbers, use a sharp knife to cut straight from the middle and lower part of the abdomen of sea cucumbers to the anus to the internal organs, do not cut to the back, dig out all the internal organs, casings, etc., leaving only the The body part of sea cucumber, cleaned;

[0012] Step 2: Boiling: Put the cleaned sea cucumbers into clear water at 35±2°C, cook for 8 minutes on a low heat, then raise the temperature to 55±2°C and cook for another 8 minutes. , moderate hardness, remove;

[0013] The third step, quick-freezing: put the boiled sea cucumbers into the quick-freezing machine, and quick-freeze them at -40°C for 15 minutes, and pack them to get the original-flavored instant sea cucumbers.

Embodiment 2

[0015] The first step, decontamination: select fresh plum blossom ginseng, use a sharp knife to cut straight from the middle and lower part of the abdomen of plum blossom ginseng to the anus to the internal organs, do not cut to the back, dig out all the internal organs, casings, etc., leaving only the The body part of sea cucumber, cleaned;

[0016] Step 2: Boiling: put the cleaned sea cucumbers into clear water at 30°C, keep the temperature low and cook for 10 minutes, then raise the temperature to 50°C and cook for another 10 minutes, until the sea cucumbers are straightened and reach the state of live sea cucumbers, with moderate hardness ,fish out;

[0017] The third step, quick-freezing: put the boiled sea cucumbers into the quick-freezing machine, quick-freeze them at -35°C for 18 minutes, and pack them to get the original-flavored instant sea cucumbers.

Embodiment 3

[0019] The first step, decontamination: select fresh black ginseng, use a sharp knife to cut straight from the middle and lower part of the belly of the black ginseng to the anus to the internal organs, do not cut to the back, dig out all the internal organs, casings, etc. Only the body parts of sea cucumbers are left and cleaned;

[0020] Step 2: Boiling: Put the cleaned sea cucumbers into clear water at 40°C, cook for 6 minutes on a low heat, then raise the temperature to 60°C and cook for 5 minutes until the sea cucumbers are straightened and reach the state of live sea cucumbers, with moderate hardness ,fish out;

[0021] The third step, quick-freezing: put the boiled sea cucumbers into a quick-freezing machine, quick-freeze them at -30°C for 15 minutes, and pack them to get the original-flavored instant sea cucumbers.

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PUM

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Abstract

The instant sea cucumber with primary taste is made through cleaning, water boiling and fast freezing. Specifically, the making process includes eliminating internal organs of live sea cucumber and cleaning; boiling first in water at 30-40 deg.c for 5-10 min on slow fire and then at 50-60 deg.c for another 5-10 min until sea cucumber stretches to live state; fast freezing at temperature from -40 deg.c to -30 deg.c in fast freezing machine for 15-20 min; and packing. The said making process can maintain the molecular structure, nutritious components and taste of live sea cucumber radically, and the sea cucumber may be eaten in different modes after being defrozen.

Description

Technical field: [0001] The invention relates to seafood and a processing method thereof, in particular to a sea cucumber product and a production method thereof. Background technique: [0002] Sea cucumbers belong to the phylum Echinodermata, which are rich in protein and carbohydrates, but do not contain cholesterol. Sea cucumber is sweet, salty, and warm in nature, and enters the heart, lung, spleen, and kidney meridians. Modern nutrition research shows that sea cucumber contains more than 50 kinds of nutrients, and it is a nutritious food with high protein, low fat, low sugar and no cholesterol, and its mineral content is also very high. However, these nutrients are still not enough to explain the nourishing effect of sea cucumbers, so the current research has conducted in-depth analysis of sea cucumbers, and found that there are many special components in sea cucumbers, such as sea cucumber collagen, sea cucumber saponins, sea cucumber mucopolysaccharides, etc. , thes...

Claims

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Application Information

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IPC IPC(8): A23L3/36A23L17/50
Inventor 许毅张德连
Owner 许毅
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