Preparation method of medicated diet freshly stewed sea cucumber

Abstract

The invention relates to a preparation method of a medicated diet freshly stewed sea cucumber, and belongs to the technical field of processing of instant sea cucumbers.The preparation method comprises the following steps that S1, sea cucumbers are soaked for standby application; s2, adding water into the traditional Chinese medicinal materials, putting the traditional Chinese medicinal materials into an ultrasonic water bath kettle, extracting for 25-30 minutes at the frequency of 50-80 kHz and the temperature of 65-70 DEG C, and filtering to obtain medicated diet soup; s3, putting the soaked sea cucumbers in the step S1, the medicated diet soup obtained in the step S2 and seasonings into a vacuum tumbling machine for vacuum low-temperature flavoring, wherein the setting parameters of the vacuum tumbling machine are as follows: the total working time is 140min, the tumbling time is 40min, the interval is 10min, the vacuum degree is 0.08 MPa, the frequency is 10Hz, and the temperature is 20-25 DEG C; and S4, filling the sea cucumbers treated in the step S3 into the medicated diet soup, sterilizing, and cooling to obtain the medicated diet freshly stewed sea cucumbers. Through an innovative preparation technology, nutritional ingredients of the sea cucumbers are reserved to the maximum extent, meanwhile, the medicated diet therapy concept is integrated, the product has delicious and health-preserving values, split type packaging is adopted, and the product experience is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of instant sea cucumber processing and relates to a preparation method of medicated diet fresh stewed sea cucumber. Background Art

[0002] Currently, the sea cucumber products on the market are mainly dry sea cucumbers, salted sea cucumbers and instant sea cucumbers. Dry sea cucumbers and salted sea cucumbers need to go through a cumbersome soaking process, which is inconvenient for ordinary consumers to operate, and some nutrients are easily lost during the soaking process. Although instant sea cucumbers do not require soaking, they need to be thawed, have a high water loss rate, and relatively poor taste. At the same time, existing medicated diet sea cucumbers mostly adopt the method of directly adding traditional Chinese medicinal materials and stewing at high temperature, which will destroy the nutritional structure of the sea cucumbers themselves, reduce the active ingredients and the value of the medicated diet.

[0003] Patent CN114631621A discloses a preparation method of fresh stewed sea cucumber. By stepwise stewing Chinese dates, wolfberries and sea cucumbers and combining tremella for thickening, there are limitations such as only simply decocting the medicinal materials to extract the juice, not optimizing the component release efficiency, and not solving the degradation problem of sea cucumber active ingredients during high-temperature stewing.

[0004] The above problems indicate that the existing technology has significant defects in aspects such as the nutritional retention, process synergy and industrial production of sea cucumber medicated diet products, and there is an urgent need for an innovative solution that takes into account functionality, convenience and stability. Summary of the Invention

[0005] The present invention aims to provide a medicated diet fresh stewed sea cucumber and its preparation method to solve the problems of easy nutrient loss, inconvenient consumption and single taste existing in existing sea cucumber products. Through an innovative preparation process, while maximizing the retention of the nutritional components of the sea cucumbers, the concept of medicated diet therapy is incorporated, and a variety of nourishing ingredients are scientifically combined with the sea cucumbers, making the product have both delicious taste and health preservation value. Moreover, the fresh stewed sea cucumber prepared by the present invention can be eaten immediately after opening the bag, and uses a split packaging form, which is convenient and fast, meets the needs of modern consumers for high-quality and convenient foods, and provides consumers with a new, nutritious and diverse choice for eating sea cucumbers.

[0006] The technical solution adopted by the present invention to achieve its purpose:

[0007] A preparation method of medicated diet fresh stewed sea cucumber, comprising the following steps:

[0008] S1. Soak the sea cucumbers for later use;

[0009] S2. Take traditional Chinese medicinal materials, add water and place them in an ultrasonic water bath for extraction, with a frequency of 50 - 80 kHz, the temperature controlled at 65 - 70 °C, and the extraction time of 25 - 30 min, then filter to obtain the medicated diet soup;

[0010] S3. Place the sea cucumbers soaked in step S1, the medicinal diet soup obtained in step S2, and seasonings into a vacuum tumbling machine for vacuum low-temperature flavoring. The set parameters of the vacuum tumbling machine are as follows: total working time is 140 min, tumbling time is 40 min with an interval of 10 min, vacuum degree is 0.08 MPa, frequency is 10 Hz, and temperature is 20 - 25 °C;

[0011] S4. Fill, sterilize, and cool the sea cucumbers and the medicinal diet soup processed in step S3 to obtain the medicated fresh stewed sea cucumbers.

[0012] Furthermore, the steps of soaking the sea cucumbers in step S1 are as follows:

[0013] Take fresh sea cucumbers, weigh them, remove the internal organs, wash them, inactivate enzymes, transfer them to a -18 °C cold storage for freezing and preservation for later use;

[0014] Put the frozen sea cucumbers into a clean and oil-free container, soak them completely with cold water, change the water every 30 min, and complete thawing in 2 - 3 h; after thawing, wash them;

[0015] Put the sea cucumbers and cold water into a pot together, bring to a boil and then turn to 85 - 95 °C and cook for 60 - 70 min. After cooking, turn off the heat, cover the pot, and let it stand until the water temperature cools naturally;

[0016] Put the cooked sea cucumbers into pure water, refrigerate and soak them for 24 - 38 h, change the water every 8 - 12 h, until the soaked weight is 1.5 - 1.8 times that in the frozen state.

[0017] Furthermore, the sea cucumber raw material is the Dalian sea cucumber with prickles; removing the internal organs and washing are to longitudinally cut open along the middle position of the abdominal midline of the sea cucumber, with the length accounting for 1 / 5 of the body, squeeze out the internal organs, and then rinse the abdominal cavity with running water to remove the remaining internal organ fragments and mucus.

[0018] Furthermore, adopt the method of steam enzyme inactivation with parameters of 85 - 90 °C, 18 - 25 min, and cool in a refrigerator at 0 - 4 °C.

[0019] Furthermore, the washing after thawing is to wash with running water, longitudinally cut open along the original abdominal incision, cut off the front sand mouth with scissors to avoid residual sand grains, peel off the white strip in the abdominal cavity, and rinse clean to avoid damaging the internal tendons.

[0020] Furthermore, the Chinese medicinal materials include ginseng, prepared rehmannia root, tangerine peel, poria cocos, angelica sinensis, mulberry, Chinese date, peach kernel, liquorice; and their mass ratio is (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2) : (1 - 1.2).

[0021] Further, the mass ratio of sea cucumber to medicinal diet soup in step S3 is 1:(3.5 - 4), and the mass ratio of sea cucumber to medicinal diet soup in step S4 is 1:(3.5 - 4).

[0022] Further, the seasonings are salt and granulated sugar. The addition amount of salt is 1.9 - 2.1% of the weight of the medicinal diet soup, and the addition amount of granulated sugar is 0.5 - 0.6% of the weight of the medicinal diet soup.

[0023] Further, the sterilization condition is sterilization at 95°C for 18 minutes.

[0024] Further, during packaging, the sea cucumber and the medicinal diet soup are separately packaged.

[0025] The beneficial effects of the present invention are as follows:

[0026] 1. The formula of the medicinal diet soup is a compound traditional Chinese medicine composed of various medicinal materials. The ultrasonic decoction extraction method is used to extract the active ingredients. Considering the characteristics of various medicinal materials in the formula, the temperature is controlled at 65 - 70°C, so that the active ingredients of most medicinal materials can be better dissolved, and at the same time, the destruction of thermosensitive components is avoided.

[0027] 2. The low temperature + vacuum tumbling flavoring method is used. While maximizing the retention of the nutritional components of the sea cucumber, various nourishing ingredients are scientifically combined with the sea cucumber, making the product have both deliciousness and health preservation value; at the same time, the sea cucumbers produced by this process have a Q - elastic and smooth taste after high - temperature sterilization, with less water output, improving the eating experience of the sea cucumber.

[0028] 3. The split - type packaging is used. Such a packaging method has not yet appeared in the current industry. Consumers can adjust the ratio of sea cucumber to soup according to their needs, or eat them separately, meeting different taste requirements and improving the flexibility of use. The sea cucumber and the medicinal diet soup are independently packaged, which can avoid the hydrolysis and loss of active ingredients such as sea cucumber saponins and collagen due to long - time soaking, prevent the soup from permeating and causing excessive softening, maintain the Q - elastic taste, and at the same time prevent the residual autolytic enzymes of the sea cucumber from causing the soup to become turbid or have an abnormal smell, ensuring that the soup body is clear and has a strong medicinal fragrance. Description of the Drawings

[0029] Figure 1 is the process flow chart of the present invention.

[0030] Figure 2 is the finished product packaging diagram of the present invention. Detailed Embodiments

[0031] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0032] The present invention provides a preparation method for medicated diet fresh stewed sea cucumbers, specifically as follows:

[0033] (1) Weigh fresh sea cucumbers. The sea cucumber raw material is the Dalian sea cucumber with prickles.

[0034] (2) Remove the internal organs and clean: Use scissors to longitudinally cut along the middle position of the middle line of the sea cucumber's abdomen, with a length accounting for about 1 / 5 of the body, squeeze out the internal organs, and then rinse the abdominal cavity with running water to remove the remaining internal organ fragments and mucus.

[0035] (3) Inactivate enzymes: Steam inactivation of enzymes can effectively reduce the loss of nutrients during the high-temperature boiling process and maintain key nutrient components such as polysaccharides and saponins in sea cucumbers. Adopt the method of steam inactivation of enzymes, with parameters of 85 - 90 °C and 18 - 25 min, and place it in a refrigerator at 0 - 4 °C for cooling.

[0036] (4) Freeze and reserve: Transfer it to a cold storage at -18 °C for frozen storage and reserve.

[0037] (5) Thaw and wash the raw materials: Put the sea cucumbers into a clean and oil-free container, soak them completely with cold water, change the water every 30 min, and it takes about 2 - 3 h to complete thawing; after thawing, wash with running water, longitudinally cut along the original incision on the abdomen, cut off the front sand mouth (white hard object) with scissors to avoid residual sand grains, gently peel off the white strip in the abdominal cavity, and rinse clean, paying attention to avoid damaging the internal tendons.

[0038] (6) Ripen: Put the sea cucumbers and sufficient cold water into the pot together, bring to a boil and then turn to 85 - 95 °C and cook for 60 - 70 min. After cooking, turn off the heat, cover the pot and let it simmer until the water temperature naturally cools, avoiding immediately fishing out to cause shrinkage.

[0039] (7) Soak and expand: Put the cooked sea cucumbers into pure water, soak them in the refrigerator for 24 - 38 h, change the water every 8 - 12 h, until the soaked weight is 1.5 - 1.8 times that in the frozen state.

[0040] (8) Extraction of medicated diet soup: It has the effects of nourishing qi and blood, regulating nutrient qi and defensive qi, and tonifying deficiency and damage; Prescription for the effect of tonifying qi and blood: Ginseng: Rehmannia glutinosa: Tangerine peel: Poria cocos: Angelica sinensis: Mulberry: Jujube: Peach kernel: Licorice = (1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2):(1 - 1.2). For example, take 5 g of each of the above medicinal materials, and the water is 24 times the total amount of the medicinal materials, 1080 g. Rinse the medicinal materials once with pure water, place them in an ultrasonic water bath for extraction, with a frequency of 50 - 80 kHz, the temperature controlled at 65 - 70 °C, and the extraction time of 25 - 30 min;

[0041] (9) Filtration of medicated diet soup: After the extraction is completed, filter it with a 100 - mesh filter screen to remove the medicinal residues, and obtain the medicated diet soup, with a yield of 75% - 80%;

[0042] (10) Ingredients and flavoring: Sea cucumber: Medicated diet soup = 1:(3.5 - 4). Weigh 200 g of soaked sea cucumbers, 700 g of medicated diet soup, 1.9 - 2.1% of salt, and 0.5 - 0.6% of granulated sugar. The weights of salt and granulated sugar are percentages of the weight of the medicated diet soup. Place the sea cucumbers and the medicated diet soup in a vacuum tumbling machine for vacuum low - temperature flavoring. The set parameters of the vacuum tumbling machine are: total working time of 140 min, tumbling time of 40 min with an interval of 10 min, vacuum degree of 0.08 MPa, frequency of 10 Hz, and temperature of 20 - 25 °C;

[0043] (11) Packaging: PE bag combined packaging, the weight ratio of sea cucumber to medicated diet soup is 1:(3 - 3.5). Weigh the sea cucumbers and the medicated diet soup, place one sea cucumber on one side and the medicated diet soup on the other side, and seal;

[0044] (12) Sterilization: Sterilize at 95 °C for 18 min;

[0045] (13) Cooling: Cool and air - dry;

[0046] (14) Finished product: Store refrigerated at 0 - 4 °C.

[0047] Example 1

[0048] (1) Take 200 kg of fresh sea cucumbers and weigh them;

[0049] (2) Remove internal organs and clean: Use scissors to longitudinally cut along the middle position of the abdominal mid - line of the sea cucumber, with a length accounting for about 1 / 5 of the body, squeeze out the internal organs, and then rinse the abdominal cavity with running water to remove the remaining internal organ fragments and mucus. After cleaning, the weight is 100 kg;

[0050] (3) Inactivation of enzymes: steam the cleaned sea cucumbers in a steamer at 85°C for 20 min, and cool them in a refrigerator at 0-4°C. The weight of the sea cucumbers after inactivation of enzymes is 33.33 kg.

[0051] (4) Freezing and standby: The cooled sea cucumbers are moved into a -18°C cold storage for freezing and standby;

[0052] (5) Thawing and cleaning of raw materials: Put the sea cucumber into a clean, oil-free container, add cold water to cover the sea cucumber and soak it, change the water every 30 minutes, and thaw it in about 3 hours; after thawing, wash it with running water, cut it longitudinally along the original incision of the abdomen, cut off the sand mouth (white hard object) at the front end with scissors to avoid residual sand, gently peel off the white strips in the abdominal cavity, rinse it clean, and pay attention to avoid damaging the inner tendons;

[0053] (6) Cooking: Put the sea cucumber into a pot with sufficient cold water, bring to a boil, then cook at 90°C for 70 minutes. After cooking, turn off the heat, cover and simmer until the water temperature cools down naturally. Avoid taking it out immediately to avoid shrinkage.

[0054] (7) Soaking: Put the cooked sea cucumber into pure water, the water covers the sea cucumber and is 5 cm higher, and refrigerate and soak for 28 hours, changing the water every 8 hours, until the soaked weight is 1.5 times that of the frozen state, and the weight of the sea cucumber after soaking is 49.995 kg;

[0055] (8) Extraction of medicinal soup: Weigh the medicinal materials of the formula for replenishing qi and blood, including 1.2 kg of each of ginseng, rehmannia root, tangerine peel, poria, angelica, mulberry, jujube, peach kernel, and licorice, for a total of 10.8 kg of medicinal materials. Use 24 times the total weight of the medicinal materials, 259.2 kg, to rinse the medicinal materials with pure water, and place them in an ultrasonic water bath for extraction at a frequency of 50 kHz and a temperature of 65°C for 30 min.

[0056] (9) Filtration of medicinal soup: After the soup is filtered out in advance, a 100-mesh filter screen is used to remove the medicinal residue and obtain the medicinal soup. The weight of the medicinal soup is 202.176 kg, and the yield is 78%;

[0057] (10) Ingredients and seasoning: According to the mass ratio of sea cucumber to medicinal soup = 1:3.5, take 49.995 kg of soaked sea cucumber, 175 kg of medicinal soup, 2% salt (3.5 kg), 0.5% white sugar (0.875 kg), the weight of salt and white sugar is the percentage of the weight of the medicinal soup, put the sea cucumber and the medicinal soup into a vacuum tumbling machine for vacuum low-temperature seasoning, and set the parameters of the vacuum tumbling machine as follows: total working time 140 min, tumbling time 40 min intermittent 10 min, vacuum degree 0.08 MPa, frequency 10 Hz, temperature 23 ° C;

[0058] (11) Packaging: Packed in PE bag combination. Ratio of sea cucumber to medicinal diet soup by weight is 1:3. Weigh the sea cucumber and the medicinal diet soup. Place one sea cucumber on one side and the medicinal diet soup on the other side, then seal the bag.

[0059] (12) Sterilization: Sterilize at 95°C for 18 minutes.

[0060] (13) Cooling: Cool and air-dry.

[0061] (14) Finished product: Store in refrigeration at 0 - 4°C.

[0062] Example 2

[0063] Step (8) Extraction of medicinal diet soup: Compared with Example 1, for the extraction parameters using an ultrasonic water bath, change the frequency to 80 kHz, the temperature control to 70°C, and the extraction time to 25 minutes. Keep the conditions of other steps unchanged.

[0064] Example 3

[0065] Step (10) Ingredients and flavoring: Change the temperature of the vacuum tumbler to 25°C. Keep the conditions of other steps unchanged.

[0066] Comparative Example 1

[0067] Change the enzyme inactivation temperature in Step (3) to 100°C. Keep the other steps the same as in Example 1.

[0068] Comparative Example 2

[0069] Change the enzyme inactivation method in Step (3) to boiling. Keep the other steps the same as in Example 1.

[0070] Comparative Example 3

[0071] Change Step (6) to ripening for 40 minutes. Keep the other steps the same as in Example 1.

[0072] Comparative Example 4

[0073] Change Step (6) to ripening for 90 minutes. Keep the other steps the same as in Example 1.

[0074] Comparative Example 5

[0075] Control the soaking multiple in Step (7) to 2 times. Keep the other steps the same as in Example 1.

[0076] Comparative Example 6

[0077] Control the soaking multiple in Step (7) to 1.3 times. Keep the other steps the same as in Example 1.

[0078] Comparative Example 7

[0079] Use pure water in Step (8) at 22 times the total weight of the medicinal materials. Keep the other steps the same as in Example 1.

[0080] Comparative Example 8

[0081] The pure water in step (8) is 26 times the total weight of the medicinal materials, and the remaining steps are the same as those in Example 1.

[0082] Comparative Example 9

[0083] The temperature parameter of the ultrasonic water bath in step (8) is changed to 55 °C, and the remaining steps are the same as those in Example 1.

[0084] Comparative Example 10

[0085] The extraction time of the ultrasonic water bath in step (8) is changed to 20 min, and the remaining steps are the same as those in Example 1.

[0086] Comparative Example 11

[0087] The extraction time of the ultrasonic water bath in step (8) is changed to 40 min, and the remaining steps are the same as those in Example 1.

[0088] Comparative Example 12

[0089] The ratio of sea cucumber to medicinal diet soup in step (10) is changed to 1:2, and the remaining steps are the same as those in Example 1.

[0090] Comparative Example 13

[0091] The ratio of sea cucumber to medicinal diet soup in step (10) is changed to 1:5, and the remaining steps are the same as those in Example 1.

[0092] Comparative Example 14

[0093] The rolling method in step (10) is changed to non-vacuum pumping, and the remaining steps are the same as those in Example 1.

[0094] Comparative Example 15

[0095] The temperature of the rolling machine in step (10) is changed to 15 °C, and the remaining steps are the same as those in Example 1.

[0096] Comparative Example 16

[0097] The temperature of the rolling machine in step (10) is changed to 35 °C, and the remaining steps are the same as those in Example 1.

[0098] Comparative Example 17

[0099] The frequency of the rolling machine in step (10) is changed to 20 Hz, and the remaining steps are the same as those in Example 1.

[0100] Comparative Example 18

[0101] The packaging method in step (11) is changed to mixed packaging of sea cucumber and medicinal diet soup, and the remaining steps are the same as those in Example 1.

[0102] Sensory evaluation

[0103] 1. Scoring criteria

[0104] Table 1

[0105]

[0106] 2. Scoring results

[0107] Table 2

[0108] Item Color and luster state / score Aroma / score Taste / score Mouthfeel / score Total score / score Example 1 19 19 28 28 94 Example 2 19 19 28 28 94 Example 3 19 19 28 28 94 Comparative example 1 19 19 26 19 83 Comparative example 2 19 19 27 25 90 Comparative example 3 19 19 27 26 91 Comparative example 4 17 18 27 19 81 Comparative example 5 17 18 27 18 80 Comparative example 6 19 19 27 19 84 Comparative example 7 18 15 19 27 79 Comparative example 8 19 14 17 26 76 Comparative example 9 17 13 16 25 71 Comparative example 10 17 12 13 24 66 Comparative example 11 17 14 10 24 65 Comparative example 12 18 18 23 27 86 Comparative example 13 18 18 25 27 88 Comparative example 14 19 15 14 18 66 Comparative example 15 17 16 19 19 71 Comparative example 16 17 15 18 18 68 Comparative example 17 14 17 23 15 69 Comparative example 18 12 16 22 13 63

[0109] There is no difference in the samples of Examples 1, 2, and 3. Compared with Example 1, in Comparative Example 1, the enzyme-inactivating temperature was increased to 100 °C, resulting in excessive denaturation of collagen, the texture of sea cucumbers becoming soft, and losing their original elasticity and soft and glutinous taste;

[0110] In Comparative Example 2, the enzyme-inactivating method was changed from steam steaming to boiling. Overall, the sensory evaluation did not differ much from that of Example 1, but boiling caused a high protein loss rate in sea cucumbers. Through detection, the final protein content of the sample by the boiling method was 9.1 g / 100 g, while that by the steam steaming method was 10.3 g / 100 g;

[0111] In Comparative Example 3, the cooking time of sea cucumbers was changed to 40 min. The sea cucumbers were not fully cooked, making them difficult to rehydrate and reducing production efficiency;

[0112] In Comparative Example 4, the cooking time of sea cucumbers was changed to 90 min. The sea cucumbers were easy to rehydrate but had a soft texture and the surface was desquamated;

[0113] In Comparative Example 5, the rehydration ratio was controlled to 2 times. The sea cucumbers had a soft texture and a large amount of water was produced after sterilization, affecting the overall state of the sea cucumbers;

[0114] In Comparative Example 6, the rehydration ratio was controlled to 1.3 times. The sea cucumbers had a hard texture;

[0115] In Comparative Example 7, the pure water was 22 times the total weight of the medicinal materials, and the taste of the medicinal materials was too strong;

[0116] In Comparative Example 8, the pure water was 26 times the total weight of the medicinal materials, and the taste of the medicinal materials was too light;

[0117] In Comparative Example 9, the temperature parameter of the ultrasonic water bath was changed to 55 °C. The solid content of the medicinal diet soup obtained was 1.5%, the thermosensitive components were not dissolved, and the extraction rate was low;

[0118] In Comparative Example 10, the extraction time of the ultrasonic water bath was changed to 20 min. The solid content of the medicinal diet soup obtained was 1.3%, and the extraction rate was low;

[0119] In Comparative Example 11, the extraction time of the ultrasonic water bath was changed to 40 min. The taste of the medicinal materials was too strong and slightly bitter;

[0120] Comparative Example 12 Sea cucumber: The ratio of the medicinal diet soup was changed to 1:2, and the amount of the medicinal diet soup was too small, resulting in insufficient flavor absorption.

[0121] Comparative Example 13 Sea cucumber: The ratio of the medicinal diet soup was changed to 1:5. When packaged, the amount of the medicinal diet soup was too much, and the sea cucumber was prone to becoming soft, resulting in waste of resources.

[0122] Comparative Example 14 The rolling and kneading method was changed to non-vacuum pumping. It was difficult to absorb flavor, and the taste of the sea cucumber was relatively light.

[0123] Comparative Example 15 The temperature of the rolling and kneading machine was changed to 15°C. The combination of the sea cucumber and the medicinal diet soup was not gentle enough, and the taste levels were separated.

[0124] Comparative Example 16 The temperature of the rolling and kneading machine was changed to 35°C. The water output of the sea cucumber after sterilization was 2% higher than that of the example.

[0125] Comparative Example 17 The frequency of the rolling and kneading machine was changed to 20 Hz. The sea cucumber had serious desquamation and poor state.

[0126] Comparative Example 18 It was changed to the combined packaging of the sea cucumber and the medicinal diet soup. During storage, the sea cucumber was soaked in the medicinal diet soup, prone to becoming soft, and at the same time, the product shelf life was shortened.

[0127] In summary, the sea cucumber produced by the preparation process of the present invention has a Q-bullet and smooth taste after high-temperature sterilization, with less water output, improving the eating experience of the sea cucumber; using the ultrasonic decoction extraction method to extract the active ingredients, controlling the temperature at 65-70°C, enabling the active ingredients of most medicinal materials to be better dissolved, while avoiding great damage to the thermosensitive ingredients; using low temperature + vacuum rolling and kneading to absorb flavor, while maximizing the retention of the nutritional components of the sea cucumber, scientifically combining a variety of nourishing ingredients with the sea cucumber, making the product have both deliciousness and health preservation value; the independent packaging of the sea cucumber and the medicinal diet soup avoids the hydrolysis and loss of active ingredients such as sea cucumber saponins and collagen due to long-term soaking, avoids excessive softening caused by the penetration of the soup, maintains the Q-bullet texture, and at the same time prevents the residual autolytic enzymes of the sea cucumber from causing turbidity or peculiar smell in the soup, ensuring that the soup body is clear and has a strong medicinal fragrance.

[0128] Finally, it should be noted that the above embodiments are only specific implementation manners of the present invention, used to illustrate the technical solutions of the present invention, rather than limiting it. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: Any person skilled in the art within the technical scope disclosed by the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or perform equivalent replacements on some of the technical features; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the protection scope of the present invention.

Claims

1. A method for preparing a medicinal dish of freshly stewed sea cucumber, characterized in that: The following steps are involved: S1. Soak the sea cucumber for later use; S2. Take Chinese medicinal materials and add water to place in an ultrasonic water bath for extraction, the frequency is 50-80kHz, the temperature is controlled at 65-70°C, the extraction time is 25-30min, filter, and obtain a medicinal soup; S3. The sea cucumbers soaked in step S1, the medicinal soup obtained in step S2, and the seasonings are placed in a vacuum tumbling machine for vacuum low-temperature flavoring. The vacuum tumbling machine setting parameters are: total working time 140min, tumbling time 40min interval 10min, vacuum degree 0.08MPa, frequency 10Hz, temperature 20~25℃; S4. Fill, sterilize, cool and package the sea cucumber and medicinal soup processed in step S3 to obtain fresh stewed sea cucumber.

2. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: Step S1: The steps of soaking the sea cucumber are as follows: Weigh the fresh sea cucumber, remove the internal organs, clean it, inactivate the enzyme, and store it in a -18℃ cold storage for future use; Put the frozen sea cucumber into a clean, oil-free container, add cold water and soak it completely, change the water every 30 minutes, and thaw it in 2-3 hours; wash it after thawing; Put sea cucumber and cold water into the pot, boil, then turn to 85-95℃ and cook for 60-70 minutes. After cooking, turn off the heat, cover and simmer until the water temperature cools down naturally. Put the cooked sea cucumber into pure water and soak it in the refrigerator for 24-38 hours, changing the water every 8-12 hours, until the soaked weight is 1.5-1.8 times that of the frozen state.

3. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 2, characterized in that: The raw material of sea cucumber is Dalian sea cucumber; to remove the internal organs and clean it, use scissors to cut longitudinally in the middle of the midline of the abdomen of the sea cucumber, accounting for 1 / 5 of the body length, squeeze out the internal organs, and then rinse the abdominal cavity with running water to remove residual internal organ fragments and mucus.

4. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 2, characterized in that: The enzyme was inactivated by steam at 85-90°C for 18-25 min, and then cooled in a 0-4°C refrigerator.

5. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 2, characterized in that: After thawing, use running water to clean the abdomen, cut it vertically along the original incision, cut off the sand mouth at the front with scissors to avoid residual sand, peel off the white strips in the abdominal cavity, rinse it clean, and avoid damaging the internal tendons.

6. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: The Chinese medicinal materials include ginseng, rehmannia root, tangerine peel, poria, angelica root, mulberry, jujube, peach kernel and liquorice; the mass ratio thereof is (1-1.2): (1-1.2): (1-1.2): (1-1.2): (1-1.2): (1-1.2): (1-1.2): (1-1.2): (1-1.2).

7. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: The mass ratio of sea cucumber to the medicinal soup in step S3 is 1:(3.5-4), and the mass ratio of sea cucumber to the medicinal soup in step S4 is 1:(3.5-4).

8. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: The seasonings are salt and granulated sugar, the added amount of the salt is 1.9-2.1% of the weight of the medicinal soup, and the added amount of the granulated sugar is 0.5-0.6% of the weight of the medicinal soup.

9. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: The sterilization conditions are 95°C for 18 minutes.

10. The method for preparing the medicinal fresh-stewed sea cucumber according to claim 1, characterized in that: When packaging, pack the sea cucumber and medicinal soup separately.

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