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Production process of instant sea cucumber

A production process and sea cucumber technology are applied in the field of ready-to-eat sea cucumber production technology, which can solve problems such as difficulty in digestion and absorption of sea cucumber, and achieve the effect of solving difficulty in digestion and absorption

Inactive Publication Date: 2013-01-02
烟台泰华海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shape of sea cucumber is completely maintained, which solves the problem of difficult digestion and absorption of sea cucumber, and it is kept fresh by nitrogen without adding any preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Raw material acceptance

[0036] Select high-quality and low-cost suppliers, require suppliers to provide production qualification certificates and qualified inspection reports, and use fresh sea cucumbers of the same variety and manufacturer as a batch to conduct inspections on sea cucumber specifications, quality, packaging and transportation equipment. Inspection, check whether the raw materials of sea cucumbers meet the standards, and select fresh and live sea cucumbers that meet the requirements as raw materials for production.

[0037] 2. Clean and remove dirt

[0038] Open the abdomen of the fresh sea cucumber mentioned above. The specific operation is to open a small opening with scissors on the side close to the anus, and take out the internal organs of the sea cucumber such as sea cucumber intestines and sea cucumber flowers through the small opening. and store them separately, remove the silt in the body of the sea cucumber at the same time, and then rins...

Embodiment 2

[0065] The difference between this example and Example 1 is that the addition ratio of the seasoning is as follows: corresponding to 100kg of sea cucumber, 100kg of water, 0.8kg of green onion, 0.8kg of ginger, 0.6kg of garlic, 0.5kg of Chinese prickly ash, and 0.5kg of wolfberry kg, bay leaf 0.6kg, aniseed 0.6kg, big Luo Han Guo 0.3%, cooking wine 0.8kg, sugar 20kg, salt 10kg, monosodium glutamate 3kg, I+G 0.4kg, sauce 5kg;

[0066] In addition, 0.2kg of honey is added.

Embodiment 3

[0068] The difference between this example and Example 1 is that the addition ratio of the seasoning is as follows: corresponding to 100kg of sea cucumber, 100kg of water, 0.5kg of onion, 0.5kg of ginger, 0.4kg of garlic, 0.3kg of Chinese prickly ash, and 0.3kg of wolfberry kg, bay leaf 0.4kg, aniseed 0.4kg, big Luo Han Guo 0.2%, cooking wine 0.5kg, sugar 15kg, salt 7kg, monosodium glutamate 2kg, I+G 0.3kg, sauce 3kg.

[0069] The production process of ready-to-eat sea cucumbers in the above-mentioned embodiments breaks the complex molecular chains of sea cucumbers and leaves the important active nutrients of sea cucumbers—mucopolysaccharides intact in the sea cucumbers. They can be eaten directly without foaming, and the polysaccharides will not be lost. The human body can fully absorb and utilize it. The shape of the sea cucumber is completely maintained, which solves the problem of difficult digestion and absorption of the sea cucumber, and it is kept fresh by nitrogen with...

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Abstract

The invention relates to a production process of an instant sea cucumber, belonging to the technical field of processing techniques of instant foods. The production process of the instant sea cucumber is characterized by comprising the following process flow: inspecting and accepting raw materials, cleaning to remove dirty matters, stewing and setting, secondly cleaning, seasoning to be tasty, bagging, sterilizing at high temperature, warehousing and freezing. According to the production process of the instant sea cucumber in the embodiment, by breaking off a complex molecule chain of the seacucumber and completely reserving important active substances of mucopolysaccharide in the sea cucumber in the sea cucumber body, the instant sea cucumber avoids the foaming, is directly eaten without losing polysaccharide and can be also fully absorbed and utilized by a human body. The invention completely maintains the morphology of the sea cucumber, solves the problems that the sea cucumber isdifficult to digest and absorb, and can be refreshed by nitrogen gas without adding any preservative.

Description

technical field [0001] The invention relates to a production process of instant sea cucumber, which belongs to the technical field of instant food processing technology. Background technique [0002] The existing instant sea cucumber production process adds preservatives for the shelf life of sea cucumbers, and the mouthfeel and nutrition are all greatly affected. Contents of the invention [0003] The purpose of the present invention is to solve the shortcomings of the above-mentioned prior art, and to provide a ready-to-eat sea cucumber production process that can be eaten directly without foaming under the premise of ensuring that the nutrition of the sea cucumber is not lost. Chains, and the important active nutrients of sea cucumbers - mucopolysaccharides are left intact in the sea cucumbers, without foaming, directly eaten, polysaccharides will not be lost, and can be fully absorbed and utilized by the human body. The shape of the sea cucumber is completely maintain...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/22A23L17/50A23L27/00
Inventor 赵学政江声海姜森李晓东吕成军
Owner 烟台泰华海洋科技有限公司
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