Instant sea cucumber and preparation method thereof

[0022] Example 1 Production of instant fresh sea cucumber

[0023] The main ingredients, seasoning varieties and dosages used are:

[0024] Raw material high pressure sea cucumber 500g

[0025] 100g fresh bamboo shoots

[0026] 300g fresh mushrooms

[0027] 2000 grams of water

[0028] Seasoning: 12 grams fresh ginger

[0029] 10g honey

[0030] 15g soy sauce

[0031] 10 grams green onion

[0032] Mushroom Extract 16g

[0033] Wild Sansho 2.0g

[0034] 2.5g refined salt

[0035] Among them, the fresh mushrooms are commercially available miscellaneous mushrooms, there are 5 to 6 kinds, and there is no shiitake mushroom.

[0036] The production method is as follows: 1. Putting the cleaned fresh sea cucumber into a pressure cooker by opening the abdomen to remove the internal organs, adding water, cooking at 100-110° C. for 15 minutes, lowering it to room temperature and taking it out for use; 2. Putting the washed fresh bamboo shoots and fresh mushrooms Put the water and water into a pot and boil over high heat, then turn to simmer and simmer for 80 minutes, add the ingredients and continue to simmer for 10 minutes; 3. Remove the slag in the soup, put in the sea cucumber cooked in the pressure cooker and simmer for 20 minutes, remove The sea cucumber is drained and the soup is made. This product can only be sold as-is and is subject to deterioration. In order to prolong the shelf life, ultra-high temperature sterilization (15′-20′-15′/130°) and vacuum packaging are used, each small bag is packed with 1, 10 are packed in a large bag, 10 large bags are a box, and refrigerated at -5℃.

[0037] The product is a whole sea cucumber, which is moderately soft and hard to chew and bites the head. It tastes delicious and has no "sea smell".

[0038] Example 2 Production of instant fresh sea cucumber

[0039] The used main ingredient, seasoning variety and consumption are the same as in Example 1, except that the sea cucumbers used are different. This example uses pickled sea cucumbers, which are desalinated through multiple water changes (there are several warm water in between), and then the internal organs are removed, washed and removed. into raw material. The preparation method is the same as in Example 1, except that the sea cucumbers that have been drained from the soup are discharged under ultraviolet light at the end, and the purpose of sterilization is achieved when the sea cucumber skin is dried. Packed under nitrogen protection.

[0040] Example 3 Production of instant fresh sea cucumber

[0041] The main ingredients, seasoning varieties and dosages used are:

[0042] Main ingredient High pressure sea cucumber 500g

[0043] 120g fresh bamboo shoots

[0044] 400g fresh mushrooms

[0045] 2000 grams of water

[0046] Seasoning: 15g fresh ginger

[0047] 15g honey

[0048] 14g soy sauce

[0049] 12 g shallots

[0050] Mushroom Extract 16g

[0051] Wild Sansho 2.5g

[0052] 2.0g refined salt

[0053] The production method is as follows: 1. The sea cucumber is steamed and the soup is made as in Example 1; 2. The fresh bamboo shoots, fresh mushrooms and water are simmered for 60 minutes, and the seasoning is added and stewed for 15 minutes; 3. The high-pressure sea cucumber is simmered in the soup for 20 minutes. The product is delicious and ready to eat; glass bottles with soup, 350 grams per bottle, including only one sea cucumber, sealed, sterilized by retort, refrigerated at 0-5 ℃ for three months without deterioration.