Method for preparing instant sea cucumber with stable collagen protein
A collagen and production method technology, applied in food preparation, food science, application, etc., can solve the problems of loss of nutrients and bioactive components, change of sea cucumber flavor, etc., and achieve the effects of long shelf life, easy portability and soft texture
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[0016] Take 10kg of freshly cultured sea cucumbers, with an average of 7-8 heads of 1kg, clean them, cut them open from the middle along the direction of the anus with scissors, remove the internal organs thoroughly, wash with water and drain the surface water, boil in boiling water for 15 minutes, and cool quickly. Remove surface moisture to obtain sea cucumber body wall. Add the sea cucumber body wall into the neutral water-soluble chitosan solution containing 1mg / ml according to the ratio of 1:10, vacuum immerse for 5 hours, the vacuum degree is 100Pa, remove the vacuum, take out the dried water, and then adjust the water according to the ratio of 1:10. Add the proportion to the transglutaminase solution and soak overnight at 4-15°C, take it out, wash and remove the surface moisture, fully mix with the seasoning solution at a ratio of 1:10, soak for 5-30 minutes, and remove the seasoning solution . In order to maintain the quality and shape of sea cucumbers, vacuum gas rep...
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