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Method for processing flavourings instant sea cucumber

A processing method and technology of sea cucumbers, which are applied in the processing field of seasoned instant sea cucumbers, can solve the problems of poor taste, short storage time, hard texture of sea cucumbers, etc., and achieve the advantages of avoiding the generation of peculiar smell and abnormal substances, simple operation and uniform effect Effect

Active 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

The ready-to-eat sea cucumber processed by this method has no fishy smell, delicious taste, good taste, moderate hardness, basically maintains the original nutritional content of sea cucumber, can be stored for a long time, is easy to carry, can be eaten immediately after opening the bag, and has freshness , nutrition, convenience and safety, and overcome the shortcomings of sea cucumbers such as hard texture, poor taste, and short storage time when using the existing technology to process sea cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take fresh and live sea cucumbers, decontaminate them, cut them into laparotomy, remove their viscera, clean them, put them in a pressure cooker, cook them at 0.05-0.15Mpa for 30 minutes, and let them cool down naturally after cooking.

[0031] Take out the sea cucumbers and place them in pure water, and heat them at 0-4°C for 24 hours, changing the water 2-3 times in between.

[0032] The sea cucumbers processed at low temperature are cut into squares with a length of 2 cm and a width of 2 cm.

[0033] Mix 10% sugar, 5% monosodium glutamate, 5% salt, 3% cooking wine, 5% cooking oil, 1% ginger, 0.1% pepper, 0.1% five-spice powder with water, heat to boil, and prepare five-flavor seasoning liquid.

[0034] Add the cut sea cucumber diced into the prepared five-flavor seasoning liquid according to the ratio of material to liquid 1:2, and infuse for 6 hours at 0-4°C.

[0035] The soaked sea cucumbers are dehydrated in a vacuum drying oven at 45° C. for 6 hours, so that the...

Embodiment 2

[0039] Take fresh and live sea cucumbers, decontaminate them, cut them into laparotomy, remove their viscera, clean them, put them in a pressure cooker, cook them at 0.05-0.15Mpa for 25 minutes, and let them cool down naturally after cooking.

[0040] Take out the sea cucumbers and place them in pure water, and heat them at 0-4°C for 24 hours, changing the water 2-3 times in between.

[0041] Sea cucumbers processed at low temperature are cut into rectangular cubes with a length of 3 cm and a width of 1 cm.

[0042] Mix 5% sugar, 1% monosodium glutamate, 1% salt, 1% cooking wine, 1% cooking oil, 0.5% ginger, 0.05% pepper, 0.05% five-spice powder, 5% hot sauce with water, heat to boil, and prepare fresh Hot sauce.

[0043] Put the diced sea cucumbers into the prepared fresh and spicy seasoning liquid according to the material-to-liquid ratio of 1:3, and infuse for 5 hours at 0-4°C.

[0044] The soaked sea cucumbers are dehydrated in a vacuum drying oven at 45° C. for 5 hours, s...

Embodiment 3

[0048] Take fresh and live sea cucumbers, decontaminate them, cut them into laparotomy, remove their viscera, clean them, put them in a pressure cooker, cook them at 0.05-0.15Mpa for 25 minutes, and let them cool down naturally after cooking.

[0049] Take out the sea cucumbers and place them in pure water, and heat them at 0-4°C for 24 hours, changing the water 2-3 times in between.

[0050] The sea cucumbers processed at low temperature are cut into rectangular cubes with a length of 3 cm and a width of 2 cm.

[0051] Mix 10% sugar, 5% monosodium glutamate, 5% salt, 3% cooking wine, 5% cooking oil, 1% ginger, 0.1% pepper, 0.1% five-spice powder with water, heat to boil, and prepare five-flavor seasoning liquid.

[0052] Put the diced sea cucumbers into the prepared five-flavor seasoning liquid according to the material-to-liquid ratio of 1:4, and infuse for 4 hours at 0-4°C.

[0053] The soaked sea cucumbers are placed in a vacuum oven at 45° C. for dehydration for 4 hours,...

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PUM

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Abstract

The invention discloses a processing method of seasoned instant sea cucumber, comprising the steps of the decontamination of raw sea cucumber, pressure boiling, low temperature fermentation, cutting, seasoning, vacuum packing, super high pressure sterilization, etc. The myofibril of the sea cucumber tissue becomes thinner after the process of fermented preparation, the inter-place between the fiber is large, organization structure is even, the volume of the sea cucumber is large, tenderness is improved and water capacity is enhanced, being conducive to the absorption of nutritional components; the sea cucumber tastes good after being seasoned by two liquid condiment; the super high pressure sterilization comparatively maintains the original favor, shape and nutrition of the instant sea cucumber product and the shelf life is greatly prolonged. The instant sea cucumber processed and produced by the method has no ocean fishy smell, delicious with good taste, proper hardness and softness, easy to carry and instant, basically maintaining the original nutritional components of the sea cucumber. The product can be preserved for a long time with freshness, nutrition, convenience and safety and overcomes the shortages of the coarse texture and the poor taste of the sea cucumber processed by the current technology.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of seasoned instant sea cucumber. 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 medici...

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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