Sea cucumber can containing gel type soup and its preparation method

A gel-like, sea cucumber technology, which is applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of poor reputation, complicated processing and production, and difficulty in making it well, so as to increase nutrition and taste, and facilitate long-term The effect of preservation and prevention of peeling and precipitation

Inactive Publication Date: 2006-10-11
戴振东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried and salted sea cucumbers lose a lot of nutrients during processing and water fermentation, and the processing before eating is complicated and easy to be adulterated, which is very inconvenient; although fresh sea cucumbers have little nutritional loss, their absorption and utilization rate is low, and they have high requirements for transportation and preservation technology. Complicated,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take fresh and live sea cucumbers and classify sea cucumbers by year / size, clean them, remove internal organs, wash them, and blanch them at 100°C for 3-5 minutes. Rinse with clean water, cook under high pressure for 10 minutes, let rise in low-temperature water at 0-5°C for 5-10 hours, and pack into cans (bags). After the dried abalone has been strictly inspected and accepted, it is soaked in water for 5-8 hours, steamed at high temperature, soaked in low-temperature water for 5-10 hours, and packed into cans (bags). After the seaweed has passed strict inspection and acceptance, select and clean the seaweed and blanch it at 100°C for 3-5 minutes, and put it in cans (bags). Based on sea cucumber and abalone juice cooked at high temperature, add hoisin, onion powder, ginger powder, paste pepper powder, edible salt and sea cucumber and abalone condiments. Add 0.5% alginate, 0.2% konjac powder, and 0.1% xanthan gum; adjust pH to 5.5 with citric acid or other edible acids,...

Embodiment 2

[0017] After strict inspection and acceptance, take a number of salted sea cucumbers, desalinate them, set them at 110°C for 5-10 minutes, heat them in low-temperature water for 10-15 hours, and pack them into cans (bags). Dried sea cucumbers, after strict inspection and acceptance, are soaked in water for 5-10 hours, set at 110°C for 10-15 minutes, heated in low-temperature water for 12-14 hours, and packed into cans (bags). After the dried abalone has been strictly inspected and accepted, it is soaked in water for 5-8 hours, steamed at high temperature, soaked in low-temperature water for 5-10 hours, and packed into cans (bags). After the seaweed has passed strict inspection and acceptance, select and clean the seaweed and blanch it at 100°C for 3-5 minutes, and put it in cans (bags). Based on sea cucumber and abalone juice cooked at high temperature, add hoisin, onion powder, ginger powder, paste pepper powder, edible salt and sea cucumber and abalone condiments. Add 0.5%-...

Embodiment 3

[0019] Take a number of dried sea cucumbers after strict inspection and acceptance, soak them in water for 5-10 hours, set them at 110°C for 10-15 minutes, heat them in low-temperature water for 12-14 hours, and put them in cans (bags). After the dried abalone has been strictly inspected and accepted, it is soaked in water for 5-8 hours, steamed at high temperature, soaked in low-temperature water for 5-10 hours, and packed into cans (bags). After the seaweed has passed strict inspection and acceptance, select and clean the seaweed and blanch it at 100°C for 3-5 minutes, and put it in cans (bags). Use sea cucumber and abalone juice steamed at high temperature as the base material, add seafood, green onion powder, ginger powder, paste pepper powder, edible salt and seasoning for sea cucumber and abalone; add 0.5%-1.5% seaweed glue, gelatin 1%; adjust the pH to 5-6 with citric acid or other edible acids, filter, heat and boil for 5-10 minutes. Put the hot soup at 90°C into the ...

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PUM

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Abstract

The invention provides a canned sea cucumber and its preparing process, wherein the can is prepared from sea cucumber, abalone, seaweed, flavorings, gel form soup or water through high-temperature processing, low-temperature expanding, exhausting gas, sealing and sterilizing.

Description

technical field [0001] The invention relates to a canned food, in particular to a canned sea cucumber containing jelly and a preparation method thereof. Background technique [0002] At present, the processing methods of sea cucumbers include: salting, drying, fresh, freezing, powdered capsules, oral liquid and canned sea cucumbers. Dried and salted sea cucumbers lose a lot of nutrients during processing and water fermentation, and the processing before eating is complicated and easy to be adulterated, which is very inconvenient; although fresh sea cucumbers have little nutritional loss, their absorption and utilization rate is low, and they have high requirements for transportation and preservation technology. Complicated, difficult to make and high in price; consumers of sea cucumber powder, sea cucumber capsules, sea cucumber peptides, and sea cucumber oral liquid do not see the original products, feel like food and medicine, and are easy to counterfeit, with poor reputat...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23B4/00A23L17/50
Inventor 戴振东
Owner 戴振东
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