Canned sea cucumber and preparation method thereof

Abstract

The invention provides a sea cucumber can, which is characterized by comprising the following raw materials: 30-40% of sea cucumber, 10-15% of rock sugar, 2-5% of wolfberry, 1-2% of edible salt, and 40-55% of water, the rock sugar can be replaced by brown sugar or white sugar, 10-20% of the brown sugar needs to be replaced, and the water can be slightly reduced when the brown sugar is replaced. The method has the advantages that the long shelf life of more than 12 months is realized without repeated water soaking or long-term soaking through innovative pretreatment and sterilization processes, active nutritional ingredients of the sea cucumbers are reserved to the greatest extent, and the body walls of the sea cucumbers are kept complete and compact by adopting a special buffer soup formula and a physical protection technology, so that the sea cucumbers have good health care effects. The sensory quality of the product is remarkably improved, the common problems of crushing and peeling of the sea cucumber, turbid soup and the like in a traditional can are solved, the product has instant convenience and high-quality taste, and the industrial pain points of nutrition loss of a dried product and poor taste of the instant sea cucumber are overcome; a sea cucumber deep processing product with high nutrition retention degree, good storage stability and excellent eating experience is provided for the market.

Description

Technical Field

[0001] The present invention relates to the field of canned sea cucumber preparation, in particular to canned sea cucumber and a preparation method thereof. Background Art

[0002] Canned sea cucumber is a ready-to-eat seafood delicacy that combines traditional nourishing concepts with modern convenient technology. Selected high-quality sea cucumbers are soaked and then slow-cooked with rock sugar to give the sea cucumbers a unique sweet and mellow flavor. The canning technology locks in the nutrition and taste, and the sea cucumbers can be eaten after opening the lid. It not only retains the nourishing properties of high protein and low fat of sea cucumbers, but also solves the pain points of tedious soaking of dried ginseng. It is suitable for urban people who pursue health and efficiency. The product presents a crystal clear gelatinous state, with a soft and elastic taste. It can be eaten directly cold or heated as a side dish. It is a healthy choice for New Year gifts, family tables or light luxury ready-to-eat scenes.

[0003] At present, the sea cucumber products on the market are mainly dried products, ready-to-eat sea cucumbers and traditional canned products. However, the existing canned sea cucumbers have many shortcomings. In the existing technology, dried sea cucumbers need to be repeatedly soaked in water, which will lead to nutrient loss. Although the high-pressure boiling process of ready-to-eat sea cucumbers extends the shelf life to 3-12 months, long-term soaking will make the taste worse and the nutrients are seriously lost. At the same time, the existing canned sea cucumbers are mostly packaged with purified water or simple seasoning soup, with a short shelf life of generally less than 12 months, the sea cucumber body wall is easily broken and peeled, and the soup is turbid. Therefore, it is necessary to develop a new type of canned sea cucumber product with a long shelf life, good sensory quality and nutrient retention. Summary of the Invention

[0004] The purpose of the present invention is to provide a canned sea cucumber and a preparation method thereof, which solves the problems in the prior art that the canned sea cucumber cannot be preserved for a long time, has poor sensory effects, and cannot retain nutrients.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] A canned sea cucumber, characterized by comprising the following raw materials:

[0007] 30%-40% sea cucumber, 10%-15% rock sugar, 2%-5% wolfberry, 1%-2% table salt, 40%-55% water.

[0008] As an improvement, the rock sugar can be replaced by brown sugar or white sugar. The amount of brown sugar needs to be increased by 10%-20%. The amount of water in the brown sugar can be slightly reduced, and the edible salt can be slightly adjusted to 1.2%-1.8%.

[0009] As an improvement, the rock sugar can be directly replaced with white sugar in equal amounts, and the water ratio remains unchanged.

[0010] As an improvement, the sea cucumber is a dried sea cucumber or a fresh sea cucumber, and the dried sea cucumber needs to be rehydrated before use.

[0011] As an improvement, the wolfberry is dry wolfberry or fresh wolfberry, and the dry wolfberry needs to be rehydrated before use.

[0012] As an improvement, the time for the rehydration treatment is 2-4 hours, and the water temperature for the rehydration treatment is room temperature or warm water.

[0013] A method for preparing canned sea cucumbers, characterized in that it comprises the following steps: step 1, weighing the sea cucumbers, rock sugar, wolfberries, edible salt and water respectively;

[0014] Step 2: Clean the sea cucumber, remove the internal organs and impurities, and rehydrate the dried sea cucumber;

[0015] Step 4: Mix the processed sea cucumber, rock sugar, wolfberry, edible salt and water evenly;

[0016] Step 5: Put the mixed raw materials into cans;

[0017] Step 6: Seal the cans filled with raw materials;

[0018] Step 7: sterilize the sealed cans at high temperature;

[0019] Step 8: Cool the sterilized canned food to room temperature to obtain canned sea cucumber.

[0020] As an improvement, the temperature of the high temperature sterilization in step eight is 115° C.-121° C., and the time is 15-30 minutes.

[0021] As an improvement, the can is a glass bottle or a tinplate can.

[0022] The beneficial effects of the present invention are: through innovative pretreatment and sterilization processes, a long shelf life of more than 12 months is achieved without the need for repeated water rehydration or long-term soaking, while retaining the active nutrients of sea cucumbers to the greatest extent. A special buffer soup formula and physical protection technology are used to keep the sea cucumber body wall intact and firm, significantly improving the sensory quality of the product, and solving the problems of sea cucumber breakage and peeling, turbid soup, etc. that are common in traditional canned foods. The product has both instant convenience and high-quality taste, overcoming the industry pain points of nutrient loss in dried products and deterioration of the taste of instant sea cucumbers, and providing the market with deep-processed sea cucumber products with high nutrient retention, good storage stability and excellent eating experience. DETAILED DESCRIPTION

[0023] The present invention is described below with specific examples, which are not intended to limit the present invention.

[0024] A canned sea cucumber, characterized by comprising the following raw materials:

[0025] 30%-40% sea cucumber, 10%-15% rock sugar, 2%-5% wolfberry, 1%-2% table salt, 40%-55% water.

[0026] Among them, rock sugar can be replaced with brown sugar or white sugar. When replacing brown sugar, the amount of water needs to be increased by 10%-20%. When replacing brown sugar, the water content can be slightly reduced, and the table salt can be fine-tuned to 1.2%-1.8%.

[0027] In addition, rock sugar can be directly replaced with white sugar in equal amounts, and the water ratio remains unchanged.

[0028] Secondly, the sea cucumber is either dried or fresh, and the dried sea cucumber needs to be rehydrated before use.

[0029] In addition, wolfberry can be dried wolfberry or fresh wolfberry, and dried wolfberry needs to be rehydrated before use.

[0030] In addition, the rehydration treatment time is 2-4 hours, and the water temperature for the rehydration treatment is room temperature or warm water.

[0031] A method for preparing canned sea cucumbers is characterized by comprising the following steps: step 1, weighing sea cucumbers, rock sugar, wolfberries, edible salt and water respectively; step 2, cleaning the sea cucumbers, removing viscera and impurities, and rehydrating the dried sea cucumbers; step 4, uniformly mixing the treated sea cucumbers, rock sugar, wolfberries, edible salt and water; step 5, loading the uniformly mixed raw materials into cans; step 6, sealing the cans loaded with the raw materials; step 7, performing high-temperature sterilization on the sealed cans; and step 8, cooling the sterilized cans to room temperature to obtain the canned sea cucumbers.

[0032] Among them, the temperature of high temperature sterilization in step eight is 115℃-121℃, and the time is 15-30 minutes.

[0033] In addition, the cans are glass bottles or tinplate cans.

[0034] During the operation, first weigh sea cucumbers, rock sugar, rehydrated wolfberries, 1%-1.8% edible salt and water (40%-55%, reduced appropriately when replacing brown sugar) in proportion. Among them, the dried sea cucumbers need to be rehydrated with room temperature or warm water for 2-4 hours. Rock sugar can replace white sugar in equal amounts or increase 10%-20% of brown sugar and slightly reduce the water. After cleaning the sea cucumbers to remove internal organs and impurities, mix them evenly with the remaining raw materials, put them into glass bottles or tinplate cans and seal them, then sterilize them at a high temperature of 115°C-121°C for 15-30 minutes, and finally cool them to room temperature to obtain the finished product.

[0035] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.

[0036] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A canned sea cucumber, characterized in that: Including the following ingredients: 30%-40% sea cucumber, 10%-15% rock sugar, 2%-5% wolfberry, 1%-2% table salt, 40%-55% water.

2. A canned sea cucumber according to claim 1, characterized in that: The rock sugar can be replaced by brown sugar or white sugar. When replacing brown sugar, the amount of water needs to be increased by 10%-20%. When replacing brown sugar, the amount of water can be slightly reduced. The edible salt can be slightly adjusted to 1.2%-1.8%.

3. The canned sea cucumber according to claim 1, characterized in that: The rock sugar can be directly replaced with white sugar in equal amounts, and the water ratio remains unchanged.

4. The canned sea cucumber according to claim 1, characterized in that: The sea cucumber is a dried sea cucumber or a fresh sea cucumber, and the dried sea cucumber needs to be rehydrated before use.

5. The canned sea cucumber according to claim 1, characterized in that: The wolfberry is dry wolfberry or fresh wolfberry, and the dry wolfberry needs to be rehydrated before use.

6. The canned sea cucumber according to claim 1, characterized in that: The time of the rehydration treatment is 2-4 hours, and the water temperature of the rehydration treatment is room temperature or warm water.

7. The method for preparing canned sea cucumber according to claim 1, wherein: The following steps are involved: Step 1: Weigh the sea cucumber, rock sugar, wolfberry, table salt and water separately; Step 2: Clean the sea cucumber, remove the internal organs and impurities, and rehydrate the dried sea cucumber; Step 4: Mix the processed sea cucumber, rock sugar, wolfberry, edible salt and water evenly; Step 5: Put the mixed raw materials into cans; Step 6: Seal the cans filled with raw materials; Step 7: sterilize the sealed cans at high temperature; Step 8: Cool the sterilized canned food to room temperature to obtain canned sea cucumber.

8. The method for preparing canned sea cucumber according to claim 7, wherein: The temperature of the high temperature sterilization in step eight is 115° C.-121° C., and the time is 15-30 minutes.

9. The method for preparing canned sea cucumber according to claim 7, wherein: The can is a glass bottle or a tinplate can.