A method for preparing artificial sea cucumber

Abstract

The invention discloses a method for preparing an artificial sea cucumber, including S1, S2 and S3. The invention makes full use of the byproducts of sea cucumber processing, and the developed artificial sea cucumber not only has the same smell, taste and nutrition of sea cucumbers, but also gives the artificial sea cucumber the characteristics of high digestion and absorption. The animal and plant raw materials are used, and the characteristics of different raw materials are utilized to separately process the sea cucumber fascia and the sea cucumber cylinder, and then the fusion of different components is achieved through complexation and adhesion, so as to prepare an artificial sea cucumber with a gray-black appearance and a realistic shape, and the sea cucumber waste is decomposed by a grinding and fermentation method, and the fermentation is maintained by the thermal environment of the colloid mill to obtain the fermentation product. The preparation process is simple, energy-saving and low-consumption, and the operability is strong. The product is low-carbon and green and environmentally friendly, and the industrial promotion prospect is broad.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing an artificial sea cucumber. Background Art

[0002] Fresh sea cucumbers cannot be transported over long distances and can only be processed before storage and transportation. However, ready-to-eat products have a short shelf life and dried products are inconvenient to eat. More importantly, both ready-to-eat sea cucumbers and soaked dried sea cucumbers are difficult to digest completely due to the characteristics of their protein structure, resulting in a large amount of nutrient waste. Artificial sea cucumbers, on the other hand, have the same nutritional conditions and a reasonable combination of ingredients, which can not only promote nutrient absorption, but also enrich the efficacy of sea cucumbers, and have broad market prospects.

[0003] Traditional sea cucumber processing technology mainly produces two types of products: "high temperature salting" and ready-to-eat products. Some processing waste is generated during the process of removing the internal organs, blanching, and pickling sea cucumbers. Technicians have found that the waste contains protein and mucopolysaccharides, and is rich in umami amino acids and medicinal amino acids. In addition, it also contains more than 50 nutrients such as collagen, various fatty acids, saponins, vitamins, and macro and trace elements, and has been proven to have the effects of strengthening physical fitness and delaying aging.

[0004] The byproducts of sea cucumber processing are rich in nutrients, and the content of nutrients after processing is close to that of the sea cucumber tube, which has extremely high development value. However, the current output of sea cucumber processing byproducts is 2.1 million tons, and only a small part is used to extract active substances such as sea cucumber protein and sea cucumber saponins. A large amount of sea cucumber processing byproducts is discharged as waste, causing a huge waste of resources and seriously affecting the regional environment. It is urgent to develop a sea cucumber waste utilization technology. To this end, we propose a method for preparing artificial sea cucumbers. Summary of the invention

[0005] Therefore, the purpose of the present invention is to provide a method for preparing an artificial sea cucumber, which makes full use of the by-products of sea cucumber processing. The developed artificial sea cucumber not only has the smell, taste and nutrition of sea cucumbers, but also has the characteristics of high digestion and absorption of artificial sea cucumbers. Animal and plant raw materials are used, and the characteristics of different raw materials are utilized to separately process the sea cucumber fascia and the sea cucumber cylinder, and then the fusion of different components is achieved through complexation and adhesion to prepare an artificial sea cucumber with a gray-black appearance and a realistic shape. The sea cucumber waste is decomposed by a grinding and fermentation method, and the fermentation is maintained by the thermal environment of a colloid mill to obtain a fermentation product. The preparation process is simple, energy-saving and low-consumption, strong operability, and the product is low-carbon, green and environmentally friendly, and has broad prospects for industrial promotion.

[0006] To solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions:

[0007] A method for preparing an artificial sea cucumber comprises:

[0008] S1: First, prepare the artificial dorsal mesangium of sea cucumber, take a certain mass of non-genetically modified soybeans, add fresh raw milk to soak, grind the soybeans after swelling, filter to remove insoluble substances, obtain filtrate, heat and boil the filtrate, put it into a 5-10°C low-temperature storage to cool, remove the membrane solid substance on the surface of the filtrate after cooling, take the complete dorsal mesangium of sea cucumber and sea cucumber tendons, cut and section them, process them into a connected single-layer mold, place the membrane solid substance on the mold, cut it according to the shape, and restore the original shape of the cut single-layer sea cucumber mold before cutting, and demould it after shaping, so as to obtain the artificial dorsal mesangium of sea cucumber;

[0009] S2: Secondly, the formulation and preparation of sea cucumber skin are carried out, and the raw materials of sea cucumber skin are prepared, which are sea cucumber processing by-products, mulberries, purple sweet potatoes, celery, calcium chloride, rice flour, composite food glue, astaxanthin, macromolecular water-soluble chitosan, and water in sequence. The inedible components of sea cucumber processing by-products are removed, bacteria are added for fermentation, and the mixture is ground with a colloid mill, filtered, the filtrate is taken, and spray-dried to obtain sea cucumber powder; mulberries, purple sweet potatoes, and celery are mixed, crushed with a tissue crusher, 1.5-2% salt by mass of the mixture is added, marinated for 30-50 minutes, and centrifuged to obtain the centrifuge; water is added to the composite food glue, and the viscosity at 45°C is 7000-9000cp; calcium chloride is dissolved in water to prepare a saturated calcium chloride aqueous solution, the sea cucumber powder and rice flour are mixed evenly, the centrifuge liquid is added, astaxanthin and macromolecular water-soluble chitosan are added, and the mixture is heated to 90-105°C, the composite food glue is added, stirred evenly, and then added into the sea cucumber skin mold for forming;

[0010] S3: Sea cucumber molding: placing the artificial sea cucumber dorsal mesangium into the sea cucumber skin cavity and soaking it in a saturated calcium chloride aqueous solution for 3-5 minutes. After removing the surface moisture, the artificial sea cucumber is obtained.

[0011] As a preferred embodiment of the method for preparing an artificial sea cucumber of the present invention, the mass ratio of non-genetically modified soybeans to fresh raw milk in step S1 is 1:3-5.

[0012] As a preferred embodiment of the method for preparing an artificial sea cucumber according to the present invention, the thickness of the film-like solid material in step S1 is 0.8-1 mm.

[0013] As a preferred embodiment of the method for preparing an artificial sea cucumber described in the present invention, the mass proportions of the sea cucumber skin formula components in the S2 step are 30-45 parts of sea cucumber processing by-products, 10-12 parts of mulberries, 5-8 parts of purple sweet potatoes, 8-10 parts of celery, 56-70 parts of calcium chloride, 10-15 parts of rice flour, 0.1-0.12 parts of astaxanthin, 2-3 parts of macromolecular water-soluble chitosan, 2-3 parts of composite food gum, and 15-30 parts of water.

[0014] As a preferred embodiment of the method for preparing an artificial sea cucumber described in the present invention, the composite food gum is composed of xanthan gum, carrageenan, sodium alginate and aloe vera gel.

[0015] As a preferred embodiment of the method for preparing an artificial sea cucumber described in the present invention, the mass ratio of the components of the composite food gum, xanthan gum: carrageenan: sodium alginate: aloe vera gel, is 1:0.5-1:0.5:1-1.5.

[0016] As a preferred embodiment of the method for preparing an artificial sea cucumber described in the present invention, the bacterial species in step S2 is Corynebacterium AS1.998.

[0017] As a preferred embodiment of the method for preparing an artificial sea cucumber of the present invention, the amount of the bacteria used is 2-3% of the weight of the sea cucumber processing by-products.

[0018] As a preferred embodiment of the method for preparing an artificial sea cucumber described in the present invention, the sea cucumber skin mold is a temperature-controllable mold with a temperature range of 25-30°C.

[0019] Compared with the prior art, the present invention has the following beneficial effects: it makes full use of the by-products of sea cucumber processing, and the developed artificial sea cucumber not only has the smell, taste and nutrition of sea cucumber, but also gives the artificial sea cucumber the characteristics of high digestion and absorption. It uses animal and plant raw materials, utilizes the characteristics of different raw materials, separately processes the sea cucumber fascia and the sea cucumber cylinder, and then realizes the fusion of different components through complexation and adhesion to prepare artificial sea cucumber with gray-black appearance and realistic shape. It adopts grinding and fermentation method to decompose sea cucumber waste, and maintains fermentation through the thermal environment of colloid mill to obtain fermentation products. The preparation process is simple, energy-saving and low-consumption, strong operability, low-carbon and green environmentally friendly products, and broad prospects for industrial promotion. DETAILED DESCRIPTION

[0020] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below.

[0021] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0022] The invention provides a preparation method of an artificial sea cucumber, which makes full use of by-products of sea cucumber processing. The developed artificial sea cucumber not only has the smell, taste and nutrition of sea cucumber, but also has the characteristics of high digestion and absorption of artificial sea cucumber. Animal and plant raw materials are used, and the characteristics of different raw materials are utilized to separately process the sea cucumber fascia and the sea cucumber cylinder, and then the fusion of different components is achieved through complexation and adhesion to prepare an artificial sea cucumber with a gray-black appearance and a realistic shape. The sea cucumber waste is decomposed by a grinding and fermentation method, and the fermentation is maintained by the thermal environment of a colloid mill to obtain a fermentation product. The preparation process is simple, energy-saving and low-consumption, strong operability, and the product is low-carbon, green and environmentally friendly, and has broad prospects for industrial promotion.

[0023] Embodiment 1:

[0024] S1: First, prepare the artificial dorsal mesangium of sea cucumber. Take a certain mass of non-genetically modified soybeans, add fresh raw milk to soak, grind the soybeans after swelling, and filter to remove insoluble substances to obtain a filtrate. The mass ratio of non-genetically modified soybeans to fresh raw milk is 1:4. The filtrate is heated and boiled, and then placed in a 7°C low-temperature storage for cooling. After cooling, the film-like solid substance on the surface of the filtrate is peeled off. The thickness of the film-like solid substance is 0.9 mm. Take the complete dorsal mesangium of sea cucumber and sea cucumber tendons and cut them into a connected single-layer mold. Place the film-like solid on the mold, cut it according to the shape, and restore the original shape of the cut single-layer sea cucumber mold before cutting. After shaping, demoulding is performed to obtain the artificial dorsal mesangium of sea cucumber.

[0025] S2: Secondly, the formulation and preparation of sea cucumber peel are carried out. The raw materials of sea cucumber peel are prepared, which are sea cucumber processing by-products, mulberries, purple sweet potatoes, celery, calcium chloride, rice flour, compound food glue, astaxanthin, macromolecular water-soluble chitosan, and water in sequence. The mass proportions of the sea cucumber peel formula components are 40 parts of sea cucumber processing by-products, 10 parts of mulberries, 6 parts of purple sweet potatoes, 9 parts of celery, 68 parts of calcium chloride, 12 parts of rice flour, 0.11 parts of astaxanthin, 2.5 parts of macromolecular water-soluble chitosan, 2 parts of compound food glue, and 23 parts of water. The inedible components of sea cucumber processing by-products are removed, bacteria are added for fermentation, the product is ground with a colloid mill, filtered, the filtrate is taken, and spray-dried to obtain sea cucumber powder; mulberries, purple sweet potatoes, and celery are mixed, crushed with a tissue crusher, and the mixed substances are added. 1.8% salt, marinate for 45 minutes, centrifuge and take centrifuge liquid; add water to the composite food glue, and the viscosity at 45°C is 8500cp; calcium chloride is dissolved in water to prepare a saturated calcium chloride aqueous solution, the composite food glue is composed of xanthan gum, carrageenan, sodium alginate and aloe vera gel, the mass ratio of each component is xanthan gum: carrageenan: sodium alginate: aloe vera gel is 1:0.8:0.5:1.2, the strain is blunt tooth Corynebacterium AS1.998, the dosage is 3% of the weight of the sea cucumber processing by-products, the sea cucumber powder and rice flour are mixed evenly, the centrifuge liquid is added, astaxanthin and macromolecular water-soluble chitosan are added, and the mixture is heated to 100°C, the composite food glue is added, and after stirring evenly, the sea cucumber skin mold is added to form the mixture, and the temperature of the sea cucumber mold is 28°C;

[0026] S3: Sea cucumber molding: placing the artificial sea cucumber dorsal mesangium into the sea cucumber skin cavity and soaking it in a saturated calcium chloride aqueous solution for 4 minutes. After removing the surface moisture, the artificial sea cucumber is obtained.

[0027] Embodiment 2:

[0028] S1: First, prepare the artificial dorsal mesangium of sea cucumber. Take a certain mass of non-genetically modified soybeans, add fresh raw milk to soak, grind the soybeans after swelling, and filter to remove insoluble substances to obtain a filtrate. The mass ratio of non-genetically modified soybeans to fresh raw milk is 1:3. The filtrate is heated and boiled, and then placed in a low-temperature storage at 8°C for cooling. After cooling, the film-like solid substance on the surface of the filtrate is peeled off. The thickness of the film-like solid substance is 0.8mm. Take the complete dorsal mesangium of sea cucumber and sea cucumber tendons and cut them into a connected single-layer mold. Place the film-like solid on the mold, cut it according to the shape, and restore the original shape of the cut single-layer sea cucumber mold before cutting. After shaping, demoulding is performed to obtain the artificial dorsal mesangium of sea cucumber.

[0029] S2: Secondly, the formulation and preparation of sea cucumber peel are carried out. The raw materials of sea cucumber peel are prepared, which are sea cucumber processing by-products, mulberries, purple sweet potatoes, celery, calcium chloride, rice flour, compound food glue, astaxanthin, macromolecular water-soluble chitosan, and water in sequence. The mass parts of the sea cucumber peel formula components are 30 parts of sea cucumber processing by-products, 12 parts of mulberries, 8 parts of purple sweet potatoes, 10 parts of celery, 70 parts of calcium chloride, 15 parts of rice flour, 0.12 parts of astaxanthin, 3 parts of macromolecular water-soluble chitosan, 3 parts of compound food glue, and 30 parts of water. The inedible components of sea cucumber processing by-products are removed, bacteria are added for fermentation, and the mixture is ground with a colloid mill, filtered, the filtrate is taken, and spray-dried to obtain sea cucumber powder; mulberries, purple sweet potatoes, and celery are mixed, crushed with a tissue crusher, and added to the mixture. The material weight is 1.5% salt, pickled for 30 minutes, centrifuged to obtain the centrifuge liquid; water is added to the composite food glue, and the viscosity at 45°C is 7000cp; calcium chloride is dissolved in water to prepare a saturated calcium chloride aqueous solution, the composite food glue is composed of xanthan gum, carrageenan, sodium alginate, and aloe vera gel, and the mass ratio of each component is xanthan gum: carrageenan: sodium alginate: aloe vera gel is 1:1:0.5:1, the strain is blunt tooth Corynebacterium AS1.998, and the dosage is 1% of the weight of the sea cucumber processing by-products, the sea cucumber powder and rice flour are mixed evenly, the centrifuge liquid is added, astaxanthin and macromolecular water-soluble chitosan are added, and the mixture is heated to 90°C, the composite food glue is added, and after stirring evenly, the sea cucumber skin mold is added to form the mixture, and the temperature of the sea cucumber mold is 25°C;

[0030] S3: Sea cucumber molding: placing the artificial sea cucumber dorsal mesangium into the sea cucumber skin cavity and soaking it in a saturated calcium chloride aqueous solution for 3 minutes. After removing the surface moisture, the artificial sea cucumber is obtained.

[0031] Embodiment 3:

[0032] S1: First, prepare the artificial dorsal mesangium of sea cucumber. Take a certain mass of non-genetically modified soybeans, add fresh raw milk to soak, grind the soybeans after swelling, and filter to remove insoluble substances to obtain a filtrate. The mass ratio of non-genetically modified soybeans to fresh raw milk is 1:5. The filtrate is heated and boiled, and then placed in a 10°C low-temperature storage for cooling. After cooling, the film-like solid material on the surface of the filtrate is peeled off. The thickness of the film-like solid material is 1mm. Take the complete dorsal mesangium of sea cucumber and sea cucumber tendons and cut them into a connected single-layer mold. Place the film-like solid material on the mold, cut it according to the shape, and restore the original shape of the cut single-layer sea cucumber mold before cutting. After shaping, demoulding is performed to obtain the artificial dorsal mesangium of sea cucumber.

[0033] S2: Secondly, the formulation and preparation of sea cucumber peel are carried out. The raw materials of sea cucumber peel are prepared, which are sea cucumber processing by-products, mulberries, purple sweet potatoes, celery, calcium chloride, rice flour, compound food glue, astaxanthin, macromolecular water-soluble chitosan, and water in sequence. The mass proportions of the sea cucumber peel formula components are 30 parts of sea cucumber processing by-products, 10 parts of mulberries, 5 parts of purple sweet potatoes, 8 parts of celery, 56 parts of calcium chloride, 10 parts of rice flour, 0.1 parts of astaxanthin, 2 parts of macromolecular water-soluble chitosan, and 2 parts of compound food glue. The inedible components of sea cucumber processing by-products are removed, bacteria are added for fermentation, the product is ground with a colloid mill, filtered, the filtrate is taken, and spray-dried to obtain sea cucumber powder; mulberries, purple sweet potatoes, and celery are mixed, crushed with a tissue crusher, and 2% edible oil by mass of the mixture is added. salt, marinate for 50 minutes, centrifuge and take centrifuge liquid; add water to the composite food glue, and the viscosity at 45℃ is 7000-9000cp; calcium chloride is dissolved in water to prepare a saturated calcium chloride aqueous solution, the composite food glue is composed of xanthan gum, carrageenan, sodium alginate and aloe vera gel, the mass ratio of each component is xanthan gum: carrageenan: sodium alginate: aloe vera gel is 1:0.5:0.5:1, the strain is blunt tooth Corynebacterium AS1.998, the dosage is 2% of the weight of the sea cucumber processing by-product, the sea cucumber powder and rice flour are mixed evenly, the centrifuge liquid is added, astaxanthin and macromolecular water-soluble chitosan are added, and the mixture is heated to 105℃, the composite food glue is added, and after stirring evenly, the sea cucumber skin mold is added to form the sea cucumber mold, and the temperature of the sea cucumber mold is 30℃;

[0034] S3: Sea cucumber molding: placing the artificial sea cucumber dorsal mesangium into the sea cucumber skin cavity and soaking it in a saturated calcium chloride aqueous solution for 5 minutes. After removing the surface moisture, the artificial sea cucumber is obtained.

[0035] Comparative Example 1

[0036] In this embodiment, the method is substantially the same as that in Embodiment 1, except that fresh raw milk is not used in step S1.

[0037] Comparative Example 2

[0038] In this embodiment, the method is substantially the same as that in Embodiment 1, except that non-genetically modified soybeans are not used in step S1.

[0039] Comparative Example 3

[0040] In this embodiment, the method is basically the same as that in Embodiment 1, except that no bacteria are added for fermentation in step S2.

[0041] Comparative Example 4

[0042] In this embodiment, the method is substantially the same as that in Embodiment 1, except that rice flour is not added in step S2.

[0043] Comparative Example 5

[0044] In this embodiment, the method is substantially the same as that in Embodiment 1, except that no macromolecular water-soluble chitosan is added in step S2.

[0045] Comparative Example 6

[0046] In this embodiment, the method is substantially the same as that in Embodiment 1, except that rice flour and macromolecular water-soluble chitosan are not added in step S2.

[0047] Comparative Example 7

[0048] In this embodiment, the method is substantially the same as that in Embodiment 1, except that the calcium chloride soaking in step S2 is not performed.

[0049] Comparative Example 8

[0050] Take 4 fresh sea cucumbers uniformly per kilogram, make them into dried sea cucumbers, and then soak them to obtain sea cucumbers with the same weight as the artificial sea cucumbers of the present application.

[0051] 1. The above embodiments and comparative examples were compared by sensory test, and the results are shown in Table 1.

[0052] Table 1 Sensory evaluation results

[0053]

[0054]

[0055] The results in Table 1 show that the examples all obtained artificial sea cucumbers that were not significantly different from those in Comparative Example 8. Comparative Examples 1-7 show that fresh milk, non-genetically modified soybeans, fermented bacteria, rice flour, macromolecular water-soluble chitosan, and calcium chloride all affect the sensory properties of artificial sea cucumbers, among which fresh milk and non-genetically modified soybeans each affect the quality of the sea cucumber fascia, and the non-genetically modified soybeans have a greater impact, causing deformation of the fascia; the fermentation of sea cucumber processing byproducts can ensure the normal shape of the sea cucumber; rice flour or macromolecular water-soluble chitosan affects the morphology of artificial sea cucumbers, and the two work together to play a decisive role in the sensory properties of artificial sea cucumbers, with the greatest impact; calcium chloride affects the fusion of fascia and the sea cucumber cylinder. In terms of elasticity and Q feeling in the taste, the evaluation and scoring show that fresh milk, non-genetically modified soybeans, fermented bacteria, rice flour, macromolecular water-soluble chitosan, and calcium chloride work together to process artificial sea cucumbers with better quality sensory properties.

[0056] 2. Texture Evaluation

[0057] The texture of the above-mentioned embodiments and comparative examples was evaluated. The hardness, elasticity, cohesiveness and chewiness of the sea cucumbers were tested by TPA texture analysis method. The results are shown in Table 2.

[0058] Table 2 Texture analysis results

[0059]

[0060] The results in Table 2 show that the main factors affecting hardness are rice flour and soybeans; the main factors affecting elasticity are rice flour, macromolecular water-soluble chitosan and soybeans; the main factors affecting cohesion and chewiness are the same, which are the processing of sea cucumber processing byproducts, rice flour, macromolecular water-soluble chitosan and calcium chloride. The above results show that fresh raw milk, non-GMO soybeans, fermented bacteria, rice flour, macromolecular water-soluble chitosan and calcium chloride work together to produce artificial sea cucumbers with good sensory quality. This is consistent with the results of sensory evaluation.

[0061] Although the present invention has been described above with reference to the embodiments, various modifications may be made thereto and parts thereof may be replaced by equivalents without departing from the scope of the present invention. In particular, as long as there is no structural conflict, the various features in the embodiments disclosed in the present invention may be used in combination with each other in any manner, and the fact that these combinations are not exhaustively described in this specification is only for the sake of omitting space and saving resources. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A method for preparing an artificial sea cucumber, characterized in that: include: S1: First, prepare the artificial dorsal mesangium of sea cucumber, take non-genetically modified soybeans, add fresh raw milk to soak, the mass ratio of non-genetically modified soybeans to fresh raw milk is 1:3-5, grind the soybeans after swelling, filter and remove insoluble substances to obtain filtrate, heat and boil the filtrate, put it into a 5-10°C low-temperature storage to cool, remove the membrane-like solid substance on the surface of the filtrate after cooling, take the complete dorsal mesangium of sea cucumber and sea cucumber tendons, cut and section them, process them into a connected single-layer mold, place the membrane-like solid substance on the mold, cut it according to the shape, and restore the original shape of the cut single-layer sea cucumber mold before cutting, and demold it after shaping, so as to obtain the artificial dorsal mesangium of sea cucumber; S2: Next, prepare the sea cucumber skin. Prepare the raw materials of sea cucumber skin, which are 30-40 parts of sea cucumber processing byproducts, 10-12 parts of mulberries, 5-8 parts of purple sweet potatoes, 8-10 parts of celery, 56-70 parts of calcium chloride, 10-15 parts of rice flour, 1.0-0.12 parts of composite food glue, 2-3 parts of astaxanthin, 2-3 parts of macromolecular water-soluble chitosan, and 23-30 parts of water. Remove the inedible components of the sea cucumber processing byproducts, add blunt tooth Corynebacterium AS1.998 for fermentation, grind with a colloid mill, filter, take the filtrate, and spray Dry to obtain sea cucumber powder; mix mulberry, purple sweet potato and celery, crush with a tissue crusher, add 1.5-2% salt by weight of the mixture, marinate for 30-50 minutes, and centrifuge to obtain centrifuge liquid; add water to the composite food glue, and the viscosity at 45°C is 7000-9000cp; dissolve calcium chloride in water to prepare a saturated calcium chloride aqueous solution, mix the sea cucumber powder and rice flour evenly, add the centrifuge liquid, add astaxanthin and macromolecular water-soluble chitosan, and heat to 90-105°C, add the composite food glue, stir evenly, and add the sea cucumber skin mold to form; S3: Sea cucumber molding: placing the artificial sea cucumber dorsal mesangium into the sea cucumber skin cavity and soaking it in a saturated calcium chloride aqueous solution for 3-5 minutes. After removing the surface moisture, the artificial sea cucumber is obtained.

2. The method for preparing an artificial sea cucumber according to claim 1, characterized in that: The thickness of the film-like solid material in step S1 is 0.8-1 mm.

3. The method for preparing an artificial sea cucumber according to claim 2, characterized in that: The composite food gum is composed of xanthan gum, carrageenan, sodium alginate and aloe vera gel.

4. The method for preparing an artificial sea cucumber according to claim 3, characterized in that: The mass ratio of the components of the composite food gum, xanthan gum: carrageenan: sodium alginate: aloe vera gel, is 1:0.5-1:0.5:1-1.

5.

5. The method for preparing an artificial sea cucumber according to claim 4, characterized in that: The dosage of Corynebacterium crenata AS1.998 is 2-3% of the weight of the by-products of sea cucumber processing.

6. The method for preparing an artificial sea cucumber according to claim 5, characterized in that: The sea cucumber leather mold is a temperature-controllable mold with a temperature range of 25-30℃.

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