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Method for preparing sea cucumber

A preparation method and sea cucumber technology are applied in the field of hair preparation of sea cucumber, which can solve the problems of cumbersome methods and time-consuming, and achieve the effects of good taste, improved tenderness and small hardness.

Inactive Publication Date: 2008-05-21
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But regarding the process of making sea cucumbers, this method is still cumbersome and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 1050 grams of dried sea cucumber, put it into clean water, wash the dust, silt and surface salt such as plant ash, and remove visceral residues and lime in the mouth of the sea cucumber.

[0019] Soak the cleaned sea cucumbers in pure water for 18 hours to remove the salt in the sea cucumbers. Change the water 3 times in between.

[0020] Put the soaked and desalted sea cucumbers into a pressure cooker, cook at a pressure of 0.05-0.15Mpa for 30 minutes. Allow to cool naturally after pressure cooking.

[0021] Put the cooled sea cucumbers into pure water, soak them at 0°C for 24 hours, and change the water 3 times during this period.

[0022] It is 10075 grams to weigh the last water hair sea cucumber, and this weight is about 10 times of dry sea cucumber. After rehydration, the sea cucumber has high tenderness, low hardness, high elasticity, moderate chewiness, good taste, uniform structure and full appearance. The total number of bacteria is less than 10 3 ,...

Embodiment 2

[0024] Weigh 1005 grams of dried sea cucumber, put it into clean water, wash the dust, silt and surface salt such as plant ash, and remove visceral residues and lime in the mouth of the sea cucumber.

[0025] Soak the cleaned sea cucumbers in pure water for 24 hours to remove the salt in the sea cucumbers. Change the water 3 times in between.

[0026] Put the soaked and desalted sea cucumbers into a pressure cooker, cook at a pressure of 0.05-0.15Mpa for 30 minutes. Allow to cool naturally after pressure cooking.

[0027] Put the cooled sea cucumbers into pure water, soak them at 0°C for 24 hours, and change the water 3 times during this period.

[0028] It is 11020 grams to weigh the last water hair sea cucumber, and this weight is about 11 times of dry sea cucumber. After rehydration, the sea cucumber has high tenderness, low hardness, high elasticity, moderate chewiness, good taste, uniform structure and full appearance. The total number of bacteria is less than 10 3 ,...

Embodiment 3

[0030] Weigh 1020 grams of dried sea cucumber, put it into clean water, wash the dust, silt and surface salt such as plant ash, and remove visceral residues and lime in the mouth of the sea cucumber.

[0031] Soak the cleaned sea cucumbers in pure water for 24 hours to remove the salt in the sea cucumbers. Change the water 3 times in between.

[0032] Put the soaked and desalted sea cucumbers into a pressure cooker, cook at a pressure of 0.05-0.15Mpa for 25 minutes. Allow to cool naturally after pressure cooking.

[0033] Put the cooled sea cucumbers into pure water, soak them at 0°C for 24 hours, and change the water 3 times during this period.

[0034] It is 12060 grams to weigh the last water hair sea cucumber, and this weight is about 12 times of dry sea cucumber. After rehydration, the sea cucumber has high tenderness, low hardness, high elasticity, moderate chewiness, good taste, uniform structure and full appearance. The total number of bacteria is less than 10 3 ,...

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Abstract

The invention discloses a fermented preparation method of sea cucumber, comprising the following steps: the sea cucumber is cleaned to remove the surface dust, salt, visceral remains, calcareous infarct on the month of the sea cucumber; the sea cucumber is soaked in water for 12-24h to desalt; the sea cucumber is put into a pressure cooker of 0.05-0.15MPa to be boiled with high pressure for 15-35min and then be put into water of -4-4 DEG C to be fermented for 20-24h. The method can shorten the boiling and preparation time of the sea cucumber in traditional method and overcomes the shortages that the preparation method of sea cucumber is long in the current technology and the nutrition loss is big. The water-risen sea cucumber processed by the method of the invention has the advantages of little nutrition loss, plump shape, large rehydration multiple, good sanitary quality, etc.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a method for preparing sea cucumbers. Background technique [0002] Sea cucumber is a kind of echinoderm that grows on the rocks at the bottom of the ocean or among seaweeds. It belongs to the phylum Echinodermata and the class Holothurioider. There are many kinds of sea cucumbers. There are more than 1,100 species in the world, and more than 100 species in my country. There are more than 20 edible varieties such as plum ginseng, sea cucumber, black ginseng, light ginseng, melon ginseng, and jade ginseng. Sea cucumber species vary from place to place. my country's Xisha Islands and Hainan Island are rich in plum ginseng and black ginseng; Fujian and Zhejiang produce soap ginseng and light ginseng, while the northern seafood only has sea cucumber. East China Sea sea cucumber produced in Zhejiang is a kind of light ginseng. According to traditional Chinese medicine, sea cucumber...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 励建荣李学鹏于平尹洁徐志斌
Owner ZHEJIANG GONGSHANG UNIVERSITY
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