Processing method of fresh sea cucumber

Abstract

The invention relates to the technical field of aquatic product processing, and provides a fresh sea cucumber processing method which comprises the following steps: removing internal organs of sea cucumbers, transferring the sea cucumbers into electrolyzed water for soaking, and performing ultrasonic treatment to obtain fresh sea cucumbers. According to the technical scheme, the problems of serious loss of active ingredients and poor taste quality of fresh sea cucumbers obtained by processing in related technologies are solved.

Description

Technical Field

[0001] The invention relates to the technical field of aquatic product processing, and in particular to a method for processing fresh sea cucumbers capable of reducing the loss of nutrient components. Background Art

[0002] Sea cucumbers belong to the phylum Echinodermata, and the class Holothuria is a common marine invertebrate. There are about 1,200 species of sea cucumbers in the world, of which about 40 species with thicker body walls and rich nutritional value are edible species. "Supplement to Compendium of Materia Medica" describes it as warm and nourishing, and it is as good as ginseng, so it is called sea cucumber. "Sui Xi Ju Diet" describes sea cucumbers as nourishing yin, blood, strengthening yang, moisturizing dryness, regulating menstruation, nourishing the fetus, and facilitating childbirth. Sea cucumbers are rich in nutrients and contain a large number of active substances. Among them, sea cucumber polysaccharides and sea cucumber saponins are the unique effective ingredients of sea cucumbers, which have multiple biological activities such as anticoagulation, antioxidant, anti-tumor, and lowering blood lipids. They are the main material basis for the functions of sea cucumbers to improve immunity and nourish yin and blood.

[0003] Autolysis refers to the phenomenon that when animals are stimulated by environmental factors such as physical factors (such as heat, radiation), chemical factors (such as acid, alkali, toxic substances) and biological factors (such as pathogens), endogenous proteases are activated, collagen and other tissue structures are destroyed and degraded, causing muscle softening, tissue damage, and ultimately causing animal death. Fresh sea cucumbers have a strong autolysis ability and are not convenient for storage and transportation. Therefore, after being caught and brought ashore, sea cucumbers need to be eviscerated and blanched as soon as possible, that is, sea cucumber pretreatment. Pretreatment can inhibit the activity of endogenous enzymes in sea cucumbers and reduce the water content of sea cucumbers, thereby ensuring the quality of sea cucumbers and facilitating subsequent processing. The current sea cucumber market is dominated by dried products. Dried sea cucumbers are easy to store, but they need to be boiled and soaked many times before eating. The process is cumbersome and the loss of nutrients is serious. In recent years, the number of ready-to-eat sea cucumbers made from dried or fresh sea cucumbers through heat treatment has gradually increased.

[0004] Pre-scalding and steaming are key steps in the processing of sea cucumbers. Whether it is dried sea cucumbers or ready-to-eat sea cucumbers, the main processing methods include blanching, boiling and fermentation. Steaming and other processes are related to the yield, appearance, taste, nutrition and other indicators of the product, and have a significant impact on product quality. Yin P et al. published a paper in Food Chemistry in 2020 titled "Hotwater pretreatment-induced significant metabolite changes in the sea cucumber". Japanese Apostichopus"It was made public that Yin Peipei and others found that blanching pretreatment caused the loss of multiple nutrients and active ingredients, including 41% of sea cucumber saponins, 11% of proteins, 33% of total sugars, and 25% to 50% of minerals. Ju Nianheng's 2023 master's thesis "The Effects of Different Treatments on Polysaccharides and Other Components in the Body Wall of Sea Cucumbers" from Dalian Ocean University studied the effects of blanching, peeling, washing and boiling on the nutritional components of the body wall of fresh sea cucumbers. Judging from the amount of polysaccharide exudation, the body wall of sea cucumbers from Longteng Bay, the origin, accounted for the highest proportion of 35.8%, followed by The percentage of peeling was 29.5%, washing was 19.1%, and blanching in boiling water for 3 minutes was the lowest, at 19.1%. It can be seen that all four treatment methods will cause a large loss of polysaccharides in the body wall of sea cucumbers. Even short-term blanching at 100°C, which has the least polysaccharide exudation, will cause a loss of polysaccharides as high as 16.5%~19.1%. In addition, during the processing of sea cucumbers, the tenderness of sea cucumbers is one of the important indicators affecting product quality, which affects the quality of sea cucumber processing. Pre-treatment of fresh sea cucumbers by high-intensity heat treatment methods such as boiling in boiling water, that is, normal pressure steaming, will have an adverse effect on the taste of sea cucumbers and other product qualities.

[0005] Autolysis is a physiological phenomenon in which aquatic animals, especially sea cucumbers, respond to changes in external factors. Sea cucumbers have extremely strong sensitivity and defense capabilities. Once the normal growth environment is destroyed or physiological conditions are disturbed, endogenous proteases and other autolytic enzymes will be activated, autolysis will be initiated, and the degradation of body wall collagen, muscle protein, etc. will be caused, resulting in changes in the structure and texture characteristics of the body wall tissue. As the autolysis phenomenon intensifies, the epidermis will eventually soften, rupture, and dissolve. At present, the research on sea cucumber autolysis is focused on the autolysis mechanism and ways to inhibit autolysis during the processing of sea cucumbers. The processing of fresh sea cucumbers must first inactivate the sea cucumber autolytic enzyme. At present, the research on the characteristics of sea cucumber autolytic enzymes at home and abroad generally inhibits the activity of autolytic enzymes by methods such as steaming, high temperature treatment or pH. For example, patent CN103892339B discloses a method for reducing the activity of sea cucumber autolytic enzymes by using ultrasonic-assisted electrolysis of water. This method uses ultrasonic waves and slightly acidic electrolyzed water with a pH of 5.5 to 6 and an effective chlorine concentration of 10 to 30 ppm to assist in the treatment, so as to achieve the purpose of improving the pH value in the sea cucumber body and reducing the autolytic enzymes in the sea cucumber body wall and intestines. However, the taste of the sea cucumber needs to be further improved, and the loss of active ingredients is serious.

[0006] Therefore, how to improve the processing technology of fresh sea cucumbers and reduce the loss of active ingredients of sea cucumbers such as polysaccharides and saponins while maintaining the taste quality of fresh sea cucumbers is the key to processing high-quality fresh sea cucumbers. Summary of the invention

[0007] The present invention provides a method for processing fresh sea cucumbers, which solves the problems of serious loss of active ingredients and poor taste quality of the fresh sea cucumbers obtained by processing in the related art.

[0008] The technical solution of the present invention is as follows: A method for processing fresh sea cucumbers comprises the following steps: removing the internal organs of the sea cucumbers, transferring them to electrolyzed water for immersion, and then performing ultrasonic treatment to obtain the fresh sea cucumbers.

[0009] As a further technical solution, the pH of the electrolyzed water is 7-8, preferably 8.

[0010] The inventors studied the effects of different acid-base electrolyzed water on the autolytic enzyme of fresh sea cucumber body wall and found that soaking the fresh sea cucumber body wall in neutral electrolyzed water with a pH of 7 to 8 alone can destroy the autolytic enzyme of sea cucumber body wall, induce the activity of the autolytic enzyme of sea cucumber body wall, and cause the mild autolysis of sea cucumber body wall. Within the soaking time of 2 hours, the hardness of sea cucumber body wall decreases and the tenderness increases, but the integrity and basic morphology of sea cucumber body wall remain unchanged. Therefore, the present invention uses neutral electrolyzed water with a pH of 7 to 8 to induce moderate and controllable autolysis of sea cucumber, activate the autolytic enzyme of sea cucumber, soften the body wall of sea cucumber, further improve the hardness and chewiness of the body wall of sea cucumber, and further reduce the loss of active ingredients of sea cucumber such as polysaccharides and saponins.

[0011] As a further technical solution, the effective chlorine concentration of the electrolyzed water is 3-9 ppm, preferably 5-9 ppm, and more preferably 7 ppm.

[0012] The inventor found that the sea cucumber body wall was soaked in neutral electrolyzed water with an effective chlorine concentration of 3~9ppm for 1h, and the sea cucumber autolytic enzyme activity was improved by 2.5 times, the body wall hardness was reduced by 18%, and the hardness was reduced by 30% after being placed for 1h. After being placed for more than 12h, the sea cucumber began to have epidermal softening phenomenon. Therefore, controlling the effective chlorine concentration and processing time of neutral electrolyzed water can induce the gentle autolysis of the sea cucumber body wall, and play a good body wall softening effect, but does not cause the loss of nutrients. Therefore, the present invention uses electrolyzed water with an effective chlorine concentration of 3~9ppm to further improve the hardness and chewiness of the sea cucumber body wall, and further reduce the loss of sea cucumber active ingredients such as polysaccharides and saponins.

[0013] As a further technical solution, the soaking time is 10-60 minutes; the soaking temperature is 0-20°C.

[0014] As a further technical solution, the ultrasonic vacuum degree is -0.06~-0.09MPa.

[0015] The present invention optimizes the vacuum degree of ultrasound to -0.06--0.09 MPa to destroy the sea cucumber autolytic enzyme, further improve the hardness and chewiness of the sea cucumber body wall, and further reduce the loss of active components of the sea cucumber such as polysaccharides and saponins.

[0016] As a further technical solution, the temperature of the ultrasound is 50-68°C.

[0017] The invention utilizes ultrasonic wave to assist low-temperature vacuum steaming at 50-68 DEG C, which can effectively destroy the autolytic enzyme of sea cucumber, moderately and controllably activate the autolytic enzyme, partially destroy the collagen of sea cucumber, reduce the hardness of sea cucumber, and improve the chewiness of sea cucumber. Compared with fresh sea cucumber, the activity of residual autolytic enzyme of sea cucumber after treatment is lower than 5%, and less water is lost during low-temperature steaming, and the loss of nutrients caused by water loss is reduced. Compared with the commonly used 80-90 DEG C of existing low-temperature vacuum cooking, the obtained fresh sea cucumber has better taste and less loss of active components of sea cucumber such as polysaccharide and saponin.

[0018] As a further technical solution, the frequency of the ultrasound is 20-30 kHz, and the time of the ultrasound is 30-180 min.

[0019] As a further technical solution, washing, soaking and quick freezing are performed after ultrasonic treatment.

[0020] As a further technical solution, the washing specifically comprises: washing with water at a temperature of 0-20°C.

[0021] As a further technical solution, the soaking time is 1-2 hours and the soaking temperature is 0-20°C.

[0022] As a further technical solution, the quick freezing temperature is -30~-80℃.

[0023] The working principle and beneficial effects of the present invention are: The present invention innovates the processing technology of fresh sea cucumbers, removes the internal organs of the sea cucumbers, transfers them to electrolyzed water for immersion, and then performs ultrasonic treatment. This technology abandons the high-temperature blanching and boiling processing technology commonly used in sea cucumber processing. The overall process is energy-saving and environmentally friendly, the nutritional components of sea cucumbers are preserved intact, and the texture characteristics change little. While maintaining the taste quality of fresh sea cucumbers, it also reduces the loss of active components of sea cucumbers such as polysaccharides and saponins. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The sea cucumbers in the following examples and comparative examples are all Qingdao-produced sea cucumbers (Apostichopus japonicus), collected from a sea cucumber breeding farm in Qingdao West Coast New Area, with a body weight of 100±10 g.

[0026] Example 1 S1. Take a fresh sea cucumber, remove the internal organs, wash it with clean water, and drain it to obtain the fresh sea cucumber body wall; S2. The body wall of fresh sea cucumbers without internal organs was soaked in electrolyzed water with a pH of 6.0 and an effective chlorine concentration of 10 ppm at 10°C for 60 min. The residual activity of the autolytic enzymes in the body wall of sea cucumbers was detected by the Folin-phenol method. The enzyme activity was defined as the amount of enzyme required to produce 0.1 μg of tyrosine per hour of casein fractionation. The results showed that the residual activity of the autolytic enzymes in the body wall of sea cucumbers after soaking in electrolyzed water was an average of 195% of that in the body wall of fresh sea cucumbers not soaked. S3. Put the fresh sea cucumber body wall soaked in electrolyzed water into ultrasonic-assisted vacuum steaming equipment, with an ultrasonic frequency of 20kHz, a vacuum degree of -0.15MPa, and ultrasonic steaming at 40℃ for 120min; take out the sea cucumber body wall, wash it with 10℃ water to remove surface attachments, and soak it in 10℃ water for 1h; take it out and drain it, then quickly freeze it at -35℃ to obtain quick-frozen fresh sea cucumbers, put them into packaging bags, and store them in the freezer.

[0027] Example 2 The only difference from Example 1 is that the pH of the electrolyzed water in step S2 is 7.0; The Folin-phenol method was used to detect the residual activity of sea cucumber autolytic enzymes. The enzyme activity was defined as 1U of enzyme required to produce 0.1μg of tyrosine per hour of fractionated casein. The results showed that the average residual activity of autolytic enzymes in the body wall of sea cucumbers after immersion in electrolyzed water was 365% of that in the body wall of fresh sea cucumbers without immersion.

[0028] Example 3 The only difference from Example 1 is that the pH of the electrolyzed water in step S2 is 8.0.

[0029] Example 4 The only difference from Example 1 is that the pH of the electrolyzed water in step S2 is 9.0.

[0030] Example 5 The only difference from Example 2 is that the effective chlorine concentration of the electrolyzed water in step S2 is 9 ppm.

[0031] Example 6 The only difference from Example 5 is that the effective chlorine concentration of the electrolyzed water in step S2 is 7 ppm.

[0032] Example 7 The only difference from Example 5 is that the effective chlorine concentration of the electrolyzed water in step S2 is 5 ppm.

[0033] Example 8 The only difference from Example 5 is that the effective chlorine concentration of the electrolyzed water in step S2 is 3 ppm.

[0034] Example 9 The only difference from Example 6 is that the vacuum degree in step S3 is -0.09 MPa.

[0035] Example 10 The only difference from Example 6 is that the vacuum degree in step S3 is -0.06 MPa.

[0036] Embodiment 11 The only difference from Example 6 is that the vacuum degree in step S3 is -0.03 MPa.

[0037] Example 12 The only difference from Example 9 is that the temperature of ultrasonic steaming in step S3 is 50°C.

[0038] Embodiment 13 The only difference from Example 9 is that the temperature of ultrasonic steaming in step S3 is 60°C.

[0039] Embodiment 14 The only difference from Example 9 is that the temperature of ultrasonic steaming in step S3 is 68°C.

[0040] Embodiment 15 The only difference from Example 9 is that the temperature of ultrasonic steaming in step S3 is 80°C.

[0041] Example 16 S1. Take a fresh sea cucumber, remove the internal organs, wash it with clean water, and drain it to obtain the fresh sea cucumber body wall; S2. The body wall of fresh sea cucumbers without internal organs was soaked in electrolyzed water with a pH of 8.0 and an effective chlorine concentration of 9 ppm at 15°C for 60 minutes. The Folin-phenol method was used to detect the residual activity of the autolytic enzymes in the sea cucumbers. The enzyme activity was defined as the amount of enzyme required to produce 0.1 μg of tyrosine per hour of casein fractionation. The results showed that the residual activity of the autolytic enzymes in the body wall of sea cucumbers after soaking in electrolyzed water was an average of 230% of that in the body wall of fresh sea cucumbers without soaking. S3. Put the fresh sea cucumber body wall soaked in electrolyzed water into ultrasonic-assisted vacuum steaming equipment, with an ultrasonic frequency of 20kHz, a vacuum degree of -0.09MPa, and ultrasonic steaming at 68°C for 180min; take out the sea cucumber body wall, wash it with 5°C water to remove surface attachments, and soak it in 5°C water for 1h; take it out and drain it, then quickly freeze it at -40°C to obtain quick-frozen fresh sea cucumbers, put them into packaging bags, and store them in the freezer.

[0042] Embodiment 17 S1. Take a fresh sea cucumber, remove the internal organs, wash it with clean water, and drain it to obtain the fresh sea cucumber body wall; S2. The body wall of fresh sea cucumbers without internal organs was soaked in electrolyzed water with a pH of 7.5 and an effective chlorine concentration of 5 ppm at 20°C for 60 minutes. The Folin-phenol method was used to detect the residual activity of the autolytic enzymes in the sea cucumbers. The enzyme activity was defined as the amount of enzyme required to produce 0.1 μg of tyrosine per hour of casein fractionation. The results showed that the residual activity of the autolytic enzymes in the body wall of sea cucumbers after soaking in electrolyzed water was an average of 150% of that of the fresh body wall of sea cucumbers not soaked. S3. Put the fresh sea cucumber body wall soaked in electrolyzed water into ultrasonic-assisted vacuum steaming equipment, with an ultrasonic frequency of 28kHz, a vacuum degree of -0.09MPa, and ultrasonic steaming at 65℃ for 180min; take out the sea cucumber body wall, wash it with 20℃ water to remove surface attachments, and soak it in 20℃ water for 1h; take it out and drain it, then quickly freeze it at -40℃ to obtain quick-frozen fresh sea cucumbers, put them into packaging bags, and store them in the freezer.

[0043] Comparative Example 1 S1. Take a fresh sea cucumber, remove the internal organs, wash it with clean water, and drain it to obtain the fresh sea cucumber body wall; S2. The body wall of fresh sea cucumbers without internal organs was soaked in electrolyzed water with a pH of 6.0 and an effective chlorine concentration of 10 ppm at 10°C for 60 minutes. Ultrasonic treatment was performed during the soaking process with an ultrasonic frequency of 20 kHz. The Folin-phenol method was used to detect the residual activity of the autolytic enzymes in the sea cucumbers. The enzyme activity was defined as the amount of enzyme required to produce 0.1 μg of tyrosine per hour of casein fractionation, which was 1 U. The results showed that the residual activity of the autolytic enzymes in the body wall of sea cucumbers after soaking in electrolyzed water was an average of 16% of that in the body wall of fresh sea cucumbers not soaked. S3, take out the body wall of the sea cucumber, wash it with 10°C water to remove the surface attachments, and then soak it in 10°C water for 1 hour; take it out, drain it, and quickly freeze it at -35°C to obtain quick-frozen fresh sea cucumbers, put them into packaging bags, and store them in the freezer.

[0044] Quality Analysis: (1) Appearance: The fresh sea cucumbers processed in Examples 1 to 17 were all round in shape, light brown or grayish brown in color, and had plump and shiny flesh.

[0045] (2) The texture characteristics were analyzed using a texture analyzer and the results are recorded in Table 1.

[0046] (3) Determine the protein content by Kjeldahl method according to the method in GB 5009.5-2016, determine the sea cucumber polysaccharide content by HPLC method according to the method in SC / T3049-2015, and determine the sea cucumber saponin content by HPLC method according to the method in GB / T 33108-2016, and calculate the loss rate according to the following formula; Loss rate (%) = (nutrient content in unprocessed sea cucumbers - nutrient content in processed fresh sea cucumbers) ÷ nutrient content in unprocessed sea cucumbers × 100; The results are recorded in Table 2.

[0047] Table 1 Results of texture analysis of fresh sea cucumber

[0048] Fresh sea cucumbers have the characteristics of high hardness, low elasticity and chewiness. It can be seen from Table 1 that the hardness of the fresh sea cucumbers prepared by the process adopted by the present invention is reduced, while the elasticity and chewiness are improved, which is related to the functional properties of collagen. After being transferred to electrolyzed water for immersion, ultrasonic treatment can induce moderate and controllable autolysis of sea cucumbers, so that collagen, myosin and other proteins are partially depolymerized, the hardness of sea cucumbers is reduced, and the elasticity and chewiness are improved. In addition, after many people tasted it, the sensory evaluation was that the taste was crisp and delicious, the hardness was moderate, the meat was full and round, and it had the taste of live sea cucumbers.

[0049] In Example 1, the sea cucumbers were first immersed in electrolyzed water and then ultrasonically treated, while in Comparative Example 1, the sea cucumbers were immersed in electrolyzed water and then ultrasonically treated. The hardness of the fresh sea cucumbers obtained in Example 1 was lower than that in Comparative Example 1, while the elasticity and chewiness were higher than those in Comparative Example 1, indicating that the hardness and chewiness of the sea cucumber body wall can be improved by the process of soaking in electrolyzed water and then ultrasonically treating.

[0050] The hardness of the fresh sea cucumbers obtained in Examples 2-3 is lower than that in Examples 1 and 4, and the elasticity and chewiness are higher than those in Examples 1 and 4, indicating that the hardness and chewiness of the sea cucumber body wall can be further improved by treatment with neutral electrolyzed water at a pH of 7-8.

[0051] The hardness of the fresh sea cucumbers obtained in Examples 5 to 8 is lower than that in Example 2, and the elasticity and chewiness are higher than those in Example 2, indicating that the use of electrolyzed water with an effective chlorine concentration of 3 to 9 ppm can further improve the hardness and chewiness of the sea cucumber body wall.

[0052] The hardness of the fresh sea cucumbers obtained in Examples 9 to 10 is lower than that in Examples 6 and 11, and the elasticity and chewiness are higher than those in Examples 6 and 11, indicating that the ultrasonic vacuum degree of -0.06 to -0.09 MPa can further improve the hardness and chewiness of the sea cucumber body wall.

[0053] The hardness of the fresh sea cucumbers obtained in Examples 12 to 14 is lower than that in Examples 9 and 15, and the elasticity and chewiness are higher than those in Examples 9 and 15, indicating that the ultrasonic temperature of 50 to 68° C. can further improve the hardness and chewiness of the sea cucumber body wall.

[0054] Table 2 Analysis of nutrient loss of fresh sea cucumber after processing

[0055] It can be seen from Table 2 that the fresh sea cucumbers prepared by the process adopted by the present invention have little loss of nutrients, whether protein, sea cucumber polysaccharides or sea cucumber saponins, indicating that the process of the present invention can effectively reduce the loss of sea cucumber nutrients and maintain the integrity of sea cucumber nutrients.

[0056] In Example 1, the sea cucumbers were first immersed in electrolyzed water and then ultrasonically treated, while in Comparative Example 1, the sea cucumbers were immersed in electrolyzed water and then ultrasonically treated. The protein loss rate, sea cucumber polysaccharide loss rate and sea cucumber saponin loss rate of the fresh sea cucumbers obtained in Example 1 were lower than those in Comparative Example 1, indicating that the loss of active ingredients in sea cucumbers can be reduced by adopting the process of soaking in electrolyzed water first and then ultrasonically treating.

[0057] The protein loss rate, sea cucumber polysaccharide loss rate and sea cucumber saponin loss rate of the fresh sea cucumber obtained in Examples 2-3 are lower than those in Example 1 and Example 4, indicating that the use of neutral electrolyzed water treatment with a pH of 7-8 can further reduce the loss of active ingredients in sea cucumbers.

[0058] The protein loss rate, sea cucumber polysaccharide loss rate and sea cucumber saponin loss rate of the fresh sea cucumber obtained in Examples 5 to 8 are lower than those in Example 2, indicating that the use of electrolyzed water with an effective chlorine concentration of 3 to 9 ppm can further reduce the loss of active ingredients in sea cucumbers.

[0059] The protein loss rate, sea cucumber polysaccharide loss rate and sea cucumber saponin loss rate of the fresh sea cucumber obtained in Examples 9 to 10 are lower than those in Example 6 and Example 11, indicating that the ultrasonic vacuum degree of -0.06 to -0.09 MPa can further reduce the loss of active ingredients in sea cucumbers.

[0060] The protein loss rate, sea cucumber polysaccharide loss rate and sea cucumber saponin loss rate of the fresh sea cucumber obtained in Examples 12 to 14 are lower than those in Example 9 and Example 15, indicating that the ultrasonic temperature of 50 to 68° C. can further reduce the loss of active ingredients in sea cucumbers.

[0061] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing fresh sea cucumbers, characterized in that: The following steps are involved: The internal organs of the sea cucumber are removed, the sea cucumber is transferred to electrolyzed water for immersion, and then ultrasonic treatment is performed to obtain the fresh sea cucumber.

2. The method for processing fresh sea cucumber according to claim 1, characterized in that: The pH of the electrolyzed water is 7-8.

3. The method for processing fresh sea cucumber according to claim 2, characterized in that: The effective chlorine concentration of the electrolyzed water is 3-9 ppm.

4. The method for processing fresh sea cucumber according to claim 3, characterized in that: The soaking time is 10-60 minutes; the soaking temperature is 0-20°C.

5. The method for processing fresh sea cucumber according to claim 1, characterized in that: The frequency of the ultrasound is 20-30 kHz, and the time of the ultrasound is 30-180 min.

6. The method for processing fresh sea cucumber according to claim 5, characterized in that: The ultrasonic vacuum degree is -0.06~-0.09MPa.

7. The method for processing fresh sea cucumber according to claim 5, characterized in that: The temperature of the ultrasound is 50-68°C.

8. The method for processing fresh sea cucumber according to claim 1, characterized in that: After ultrasonic treatment, the cells were washed, soaked and quickly frozen.

9. The method for processing fresh sea cucumber according to claim 8, characterized in that: The soaking time is 1-2 hours, and the soaking temperature is 0-20°C.

10. The method for processing fresh sea cucumber according to claim 8, characterized in that: The quick freezing temperature is -30~-80℃.

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