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Method for preparing nitrogen-filled instant sea cucumber

A technology of filling nitrogen and sea cucumbers, which is applied in the field of preparation of ready-to-eat sea cucumbers filled with nitrogen, can solve problems such as hindering the daily consumption of sea cucumbers, difficult preservation of sea cucumbers, and affecting the consumption of sea cucumbers, so as to improve the flavor, prevent crushing, and reduce the loss rate. Effect

Inactive Publication Date: 2012-02-08
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since the existing sea cucumbers are still mainly cooked and eaten, their functions are relatively single.
And many manufacturers also use the method of drying sea cucumbers to make dried sea cucumbers for sale, but because consumers are more cumbersome to make sea cucumbers, it affects the consumption of sea cucumbers
With the improvement of people's living standards, fast and ready-to-eat products are the current consumption trend, and the shortcoming of sea cucumbers that are not easy to preserve after processing seriously hinders the daily consumption of sea cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing instant sea cucumbers filled with nitrogen includes the following steps:

[0034] 1) Sea cucumbers to viscera:

[0035] Under the condition of 0℃, take the fresh sea cucumber and wash it with pure water, and cut a narrow mouth on the abdomen of the sea cucumber with scissors to take the internal organs of the sea cucumber, the length of the mouth is 3cm.

[0036] 2) The production of sea cucumbers:

[0037] Boil the ginseng after removing the internal organs in pure water at 90°C for 50 minutes at a time;

[0038] After cooling the water to 20℃, take it out, soak in pure water at 0℃, and make it for 12 hours at a time;

[0039] After that, change the water and cook the ginseng twice in purified water at 90°C for 10 minutes;

[0040] After the water is cooled to 20°C, take it out, soak in pure water at 0°C, and reheat for 12 hours;

[0041] After opening the belly, remove the sea cucumber teeth and clean them;

[0042] The ginseng was boiled three times in purif...

Embodiment 2

[0049] A method for preparing instant sea cucumbers filled with nitrogen includes the following steps:

[0050] 1) Sea cucumbers to viscera:

[0051] Under the condition of 10°C, take fresh sea cucumbers and wash them with purified water. Use scissors to cut a slit in the abdomen of the sea cucumbers to take the internal organs of the sea cucumbers, the length of the slit is 3 cm.

[0052] 2) The production of sea cucumbers:

[0053] The stichopus japonicus after viscera is boiled in 100℃ pure water for 60 minutes at a time;

[0054] After the water is cooled to 30℃, take it out, soak in pure water at 4℃, and make it for 13h at a time;

[0055] After that, change the water and cook the ginseng twice in 100℃ pure water for 20 minutes;

[0056] After the water is cooled to 30°C, take it out, soak in pure water at 4°C, and heat it twice for 13 hours;

[0057] After opening the belly, remove the sea cucumber teeth and clean them;

[0058] The ginseng was boiled three times in purified water at ...

Embodiment 3

[0065] A method for preparing instant sea cucumbers filled with nitrogen includes the following steps:

[0066] 1) Sea cucumbers to viscera:

[0067] Under the condition of 5°C, take fresh sea cucumbers and wash them with pure water. Use scissors to cut a slit in the abdomen of the sea cucumbers to take the internal organs of the sea cucumbers, the length of the slit is 3 cm.

[0068] 2) The production of sea cucumbers:

[0069] The stichopus japonicus after the viscera is boiled in pure water at 95℃ for 55 minutes at a time

[0070] After the water is cooled to 25°C, take it out, soak in purified water at 2°C for 12.5h at a time;

[0071] After that, change the water and cook the ginseng for 15 minutes in purified water at 95℃;

[0072] After the water is cooled to 25℃, take it out, soak in pure water at 2℃, and make it twice for 12.5h;

[0073] After opening the belly, remove the sea cucumber teeth and clean them;

[0074] The ginseng was boiled three times in purified water at 95°C for 8...

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Abstract

The invention discloses a method for preparing a nitrogen-filled instant sea cucumber. The preparation method comprises the following steps of: eviscerating, foaming and seasoning the fresh sea cucumber sequentially, packaging the treated sea cucumber by a compound film, filling nitrogen and sterilizing to obtain the nitrogen-filled instant sea cucumber. The process of the preparation method is simple, the operation is feasible, no preservative is required, the thorn shape of the sea cucumber filled with nitrogen is complete, so the original quality, taste, flavor and nutrition of the sea cucumber can be retained well; meanwhile, the quality guarantee period is long, the safety is higher and the nitrogen-filled instant sea cucumber is more convenient to eat.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing instant sea cucumbers filled with nitrogen. Background technique [0002] Sea cucumbers, belonging to the class Holothurioidea, are marine mollusks that live on the bottom of the sea (the deepest to 8000 meters). According to today, they have a history of more than 600 million years. Sea cucumbers feed on seabed algae and plankton. Sea cucumbers are covered with thorns and are widely distributed in the oceans of the world. There are many species along the coast of the South my country Sea. There are more than 20 kinds of sea cucumbers for edible. Sea cucumbers are as famous as ginseng, bird's nest and shark fin. Sea cucumber is not only a precious food, but also a precious medicinal material. According to "Supplements to Compendium of Materia Medica": sea cucumbers are sweet and salty, nourishes the kidneys, nourishes the essence, ingests urine, aphro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 高向登
Owner 福州百洋海味食品有限公司
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