Fresh-stewed instant sea cucumber product and preparation process thereof

Abstract

The invention provides a freshly stewed instant sea cucumber product and a preparation process thereof. The freshly stewed instant sea cucumber product is prepared from the following raw materials in parts by mass: 10-50 parts of sea cucumber, 0.5-1.5 parts of ginger, 0.35-2 parts of green onion, 0.2-3 parts of salt, 2-15 parts of chicken juice and 100-800 parts of water. Multiple auxiliary materials are added on the basis of traditional sea cucumbers, taste selection is diversified, and consumers with different taste requirements can be met; in addition, the invention also provides a preparation process of the freshly stewed instant sea cucumber product, which is different from a traditional method of cooking sea cucumber for a long time, only the sea cucumber is blanched, collagen is maintained for a long time, and the taste is excellent. Compared with similar products, the method has the advantages of easiness in industrial application, easiness in control of process conditions, low production cost, high lipid content, good nutrition preservation and stable and easily-controlled product quality.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a fresh-stewed instant sea cucumber product and a preparation process thereof. Background Art

[0002] Sea cucumber is a precious marine animal, named for its tonic effect similar to ginseng. Sea cucumber has soft and tender meat, rich in nutrition, and is a typical high-protein, low-fat food. However, eating sea cucumber is very troublesome, with many steps and cumbersome, and it is not easy to really cook sea cucumber. However, fresh sea cucumber is not easy to preserve, and the cumbersome eating method of salted dried sea cucumbers on the market has brought certain restrictions to the sales of sea cucumbers. Therefore, various kinds of ready-to-eat sea cucumbers have begun to appear on the market. Including freeze-dried ready-to-eat sea cucumbers, water-soaked ready-to-eat sea cucumbers and concentrated ready-to-eat sea cucumbers, etc.

[0003] The development of ready-to-eat sea cucumbers has brought business opportunities to the development of the sea cucumber market, and also brought great convenience to people eating sea cucumbers. However, since the protein contained in sea cucumbers is collagen, the basic texture of sea cucumbers such as elasticity disappears after being boiled, fermented and soaked during the production process, and without the taste that people expect, ready-to-eat sea cucumbers lose their appearance and taste as table food. Summary of the invention

[0004] The object of the present invention is to provide a fresh-stewed instant sea cucumber product and a preparation process thereof, so as to solve the problems raised in the above-mentioned background technology.

[0005] In order to solve the above technical problems, the present invention provides the following technical solution: a fresh stewed instant sea cucumber product, composed of the following raw materials in parts by mass: 10-50 parts by mass of sea cucumber, 0.5-1.5 parts by mass of ginger, 0.35-2 parts by mass of green onion, 0.2-3 parts by mass of salt, 2-15 parts by mass of chicken juice, and 100-800 parts by mass of water.

[0006] The sea cucumber is 40 parts by mass, ginger is 1 part by mass, green onion is 0.7 parts by mass, salt is 1.2 parts by mass, chicken juice is 6 parts by mass, and water is 200 parts by mass.

[0007] The mixture also includes 10-40 parts by weight of corn shoots, 0.5-2 parts by weight of pepper, 3-8 parts by weight of pumpkin puree, and 2-10 parts by weight of starch.

[0008] The corn shoots are 20 parts by mass, the peppers are 1 part by mass, the pumpkin puree is 5 parts by mass, and the starch is 6 parts by mass.

[0009] It also includes 20-30 parts by mass of millet and 0.1-0.3 parts by mass of oyster sauce.

[0010] A preparation process comprises the following steps: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: prepare ginger, green onion and the sea cucumber in step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at an ambient temperature of 0-6°C for 1 hour to form a pre-prepared base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.18-0.2 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

[0011] In the step 3, corn shoots, peppers, pumpkin puree, starch, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0-6° C. for 1 hour.

[0012] In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0-6° C. for 1 hour.

[0013] Compared with the prior art, the beneficial effects achieved by the present invention are:

[0014] The present application adds a variety of auxiliary ingredients on the basis of traditional sea cucumbers, with diverse flavor options to meet the needs of consumers with different taste requirements. In addition, the present application also provides a preparation process for freshly stewed instant sea cucumber products, which is different from the traditional method of boiling sea cucumbers for a long time. The sea cucumbers are only blanched, so the collagen can be maintained for a long time and the taste is excellent.

[0015] This product retains the taste and umami flavor of fresh sea cucumbers, does not add any substances, and is rich in fatty acids and other substances. The lipid content is ≥1.0%. It not only satisfies the taste of fresh sea cucumbers when eaten, but also retains the nutrition of fresh sea cucumbers to the maximum extent, and achieves a better digestion and absorption effect of collagen components, making the nutrition of ready-to-eat sea cucumbers more comprehensive and more acceptable to people.

[0016] Compared with similar products, the instant sea cucumber prepared by the method of the present invention has the advantages of easy industrial application, easy control of process conditions, low production cost, high lipid content, good nutrition preservation, and stable and easy-to-control product quality. DETAILED DESCRIPTION

[0017] 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 making creative work are within the scope of protection of the present invention. Example 1

[0018] A fresh-stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 15 parts by mass of sea cucumber, 0.5 parts by mass of ginger, 0.5 parts by mass of scallion, 0.2 parts by mass of salt, 7 parts by mass of chicken juice and 300 parts by mass of water.

[0019] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 15 parts by mass of sea cucumber, 0.5 parts by mass of ginger, 0.5 parts by mass of scallion, 0.2 parts by mass of salt, 7 parts by mass of chicken juice, 300 parts by mass of water, and also includes 10 parts by mass of corn shoots, 0.5 parts by mass of chili, 3 parts by mass of pumpkin puree, and 3 parts by mass of starch.

[0020] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 15 parts by mass of sea cucumber, 0.5 parts by mass of ginger, 0.5 parts by mass of scallion, 0.2 parts by mass of salt, 7 parts by mass of chicken juice, 300 parts by mass of water, and also comprises 20-30 parts by mass of millet and 0.1-0.3 parts by mass of oyster sauce.

[0021] A preparation process, The steps include: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: Prepare ginger, green onion and the sea cucumber in step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at 0℃ for 1 hour to form a pre-made base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.18 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

[0022] In the step three, corn shoots, peppers, pumpkin puree, starch, the chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0° C. for 1 hour.

[0023] In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0-6° C. for 1 hour. Example 2

[0024] A fresh-stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 20 parts by mass of sea cucumber, 0.57 parts by mass of ginger, 0.8 parts by mass of scallion, 1 part by mass of salt, 25 parts by mass of chicken juice and 200 parts by mass of water.

[0025] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 20 parts by mass of sea cucumber, 0.57 parts by mass of ginger, 0.8 parts by mass of scallion, 1 part by mass of salt, 25 parts by mass of chicken juice, 200 parts by mass of water, and further comprising 25 parts by mass of corn shoots, 1.2 parts by mass of chili peppers, 4.8 parts by mass of pumpkin puree, and 6 parts by mass of starch.

[0026] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 20 parts by mass of sea cucumber, 0.57 parts by mass of ginger, 0.8 parts by mass of scallion, 1 part by mass of salt, 25 parts by mass of chicken juice, 200 parts by mass of water, and further comprising 26 parts by mass of millet and 0.18 parts by mass of oyster sauce.

[0027] A preparation process comprises the following steps: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: Prepare ginger, green onion and sea cucumber from step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at 2°C for 1 hour to form a pre-prepared base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.18 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

[0028] In the step 3, corn shoots, peppers, pumpkin puree, starch, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 2° C. for 1 hour.

[0029] In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 2° C. for 1 hour. Example 3

[0030] A fresh-stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 40 parts by mass of sea cucumber, 1.2 parts by mass of ginger, 1.5 parts by mass of green onion, 2.3 parts by mass of salt, 8 parts by mass of chicken juice and 400 parts by mass of water.

[0031] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 40 parts by mass of sea cucumber, 1.2 parts by mass of ginger, 1.5 parts by mass of green onion, 2.3 parts by mass of salt, 8 parts by mass of chicken juice, 400 parts by mass of water, and further comprising 22 parts by mass of corn shoots, 1.5 parts by mass of chili pepper, 5 parts by mass of pumpkin puree, and 8 parts by mass of starch.

[0032] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 40 parts by mass of sea cucumber, 1.2 parts by mass of ginger, 1.5 parts by mass of green onion, 2.3 parts by mass of salt, 8 parts by mass of chicken juice, 400 parts by mass of water, and further comprising 28 parts by mass of millet and 0.25 parts by mass of oyster sauce.

[0033] A preparation process comprises the following steps: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: Prepare ginger, green onion and sea cucumber from step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at 3°C ​​for 1 hour to form a pre-prepared base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.18 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

[0034] In the step 3, corn shoots, peppers, pumpkin puree, starch, the chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 3° C. for 1 hour.

[0035] In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 3° C. for 1 hour. Example 4

[0036] A fresh-stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 41 parts by mass of sea cucumber, 1.3 parts by mass of ginger, 1.8 parts by mass of green onion, 2.6 parts by mass of salt, 12 parts by mass of chicken juice and 600 parts by mass of water.

[0037] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 41 parts by mass of sea cucumber, 1.3 parts by mass of ginger, 1.8 parts by mass of green onion, 2.6 parts by mass of salt, 12 parts by mass of chicken juice, 600 parts by mass of water, and also includes 37 parts by mass of corn shoots, 2 parts by mass of chili, 6.8 parts by mass of pumpkin puree, and 9 parts by mass of starch.

[0038] A fresh stewed instant sea cucumber product is composed of the following raw materials in parts by mass: 41 parts by mass of sea cucumber, 1.3 parts by mass of ginger, 1.8 parts by mass of green onion, 2.6 parts by mass of salt, 12 parts by mass of chicken juice, 600 parts by mass of water, and further comprising 30 parts by mass of millet and 0.3 parts by mass of oyster sauce.

[0039] A preparation process comprises the following steps: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: Prepare ginger, green onion and sea cucumber in step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at 6°C for 1 hour to form a pre-prepared base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.2 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

[0040] In the step 3, corn shoots, peppers, pumpkin puree, starch, the chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 6° C. for 1 hour.

[0041] In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 6° C. for 1 hour.

[0042] It should be noted that relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises", or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device that includes a series of elements includes not only those elements, but also other elements that are not explicitly listed, or also includes elements that are inherent to such process, method, article, or device.

[0043] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A freshly stewed ready-to-eat sea cucumber product, characterized in that: The invention is composed of the following raw materials in parts by weight: 10-50 parts by weight of sea cucumber, 0.5-1.5 parts by weight of ginger, 0.35-2 parts by weight of scallion, 0.2-3 parts by weight of salt, 2-15 parts by weight of chicken juice and 100-800 parts by weight of water.

2. The fresh-stewed instant sea cucumber product according to claim 1, characterized in that: The sea cucumber is 40 parts by mass, ginger is 1 part by mass, green onion is 0.7 parts by mass, salt is 1.2 parts by mass, chicken juice is 6 parts by mass, and water is 200 parts by mass.

3. The fresh-stewed instant sea cucumber product according to claim 1, characterized in that: The mixture also includes 10-40 parts by weight of corn shoots, 0.5-2 parts by weight of pepper, 3-8 parts by weight of pumpkin puree, and 2-10 parts by weight of starch.

4. The fresh-stewed instant sea cucumber product according to claim 3, characterized in that: The corn shoots are 20 parts by mass, the peppers are 1 part by mass, the pumpkin puree is 5 parts by mass, and the starch is 6 parts by mass.

5. A fresh-stewed instant sea cucumber product according to claim 1 or 2, characterized in that: It also includes 20-30 parts by mass of millet and 0.1-0.3 parts by mass of oyster sauce.

6. A preparation process, relating to the fresh stewed instant sea cucumber product according to any one of claims 1 to 5, characterized in that: The steps include: Step 1: Soak the sea cucumber in water for 0.5 hours, manually remove the internal organs, wash and remove the sand, rinse with clean water twice, and then rinse with purified water twice; Step 2: Blanch the cleaned sea cucumbers in 65°C water for 2 minutes, and then in 75°C water for 2 minutes to remove heavy metals to the maximum extent and ensure the nutrition of the sea cucumbers. Rinse the blanched sea cucumbers with purified water; Step 3: prepare ginger, green onion and the sea cucumber in step 2, soak them in water and cook for 5 minutes, then take them out to cool down, prepare chicken juice and salt, stew them in water for 120 minutes, then cool them at an ambient temperature of 0-6°C for 1 hour to form a pre-prepared base soup; Step 4: filling, filling the sea cucumber cooked in step 3 and the pre-prepared base soup into a can; Step 5: Packaging; Step 6: Sterilization: Place the packaged can body in an autoclave for sterilization; the sterilization pressure in the autoclave is 0.18-0.2 MPa, the sterilization temperature is controlled at 122°C, and the sterilization time is maintained for 20 minutes.

7. The preparation process according to claim 6, characterized in that: In the step 3, corn shoots, peppers, pumpkin puree, starch, the chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0-6° C. for 1 hour.

8. The preparation process according to claim 6, characterized in that: In the step 3, millet, oyster sauce, chicken juice and salt are prepared and stewed in water for 120 minutes, and then cooled at an ambient temperature of 0-6° C. for 1 hour.