Preparation method of instant acaudina molpadioide leisure food

Abstract

The invention discloses a preparation method of instant acaudina molpadioide leisure food. The preparation method of instant acaudina molpadioide leisure food is characterized by comprising the following steps: removing internal organs of fresh and alive acaudina molpadioides, and cleaning: soaking the acaudina molpadioides in a food-grade organic acid solution with the concentration of 3-5% at 100 DEG C for 20-30 minutes according to the mass ratio of 1: (1-2), filling acaudina molpadioide bodies with the solution circularly by adopting a puncture method, and then filling the bodies with clean water circularly by adopting the puncture method, thus thoroughly removing acid water on walls of the acaudina molpadioide bodies; soaking the acaudina molpadioides into a tea solution at 60-80 DEG C for 8-12 minutes, and filling the acaudina molpadioide bodies with the solution circularly by adopting the puncture method for deodorizing; soaking the acaudina molpadioides into a seasoning liquid, and filling circularly by adopting the puncture method, so that the seasoning liquid rapidly permeates into the walls of the acaudina molpadioide bodies; and taking out the acaudina molpadioides, and draining off, drying in hot air at 40-50 DEG C until the water content is 60-70%, cooling to normal temperature, and carrying out vacuum packaging, thereby obtaining the finished products of the instant acaudina molpadioide leisure food. The preparation method of the instant acaudina molpadioide leisure food has the advantages of capability of removing fishy smell and surface heavy metal of the acaudina molpadioides, long guarantee period, high finished product yield, and convenience in processing and eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant fragrant ginseng snack food. Background technique [0002] Fragrant ginseng is a class of sea cucumber, taro ginseng order, scorpion family, and sea sweet potato. Its scientific name is sea sweet potato, and it belongs to a kind of sea cucumber. Its body length can reach up to 400mm, generally 100-200mm, and it is mainly distributed in the seabed soft mud from intertidal to 80 meters deep in the East China Sea. Studies have proved that fragrant ginseng has rich nutritional components and medicinal value, and its total amino acid content, sea cucumber saponins and sea cucumber polysaccharides are higher than those of sea cucumbers. Moreover, the content of iron, calcium and zinc in fresh fragrant ginseng is extremely high, and it is also rich in the vital element selenium, which is a very good nutritional product. [0003] Sea cucumber res...

AI Technical Summary

Problems solved by technology

[0004] At present, the processing method of sea cucumbers generally uses sodium hydroxide or hydrogen peroxide to clean the dirt layer on the body surface of sea cucumbers, and then cooks and softens at high temperature for 7-8 hours to make finished products. However, this processing method has high cost, poor taste and cannot remove sea cucumber bodies Harmful heavy metals on the surface and in the body

In addition, enzymatic peeling technology is more common. This method uses papain, neutral protease or alkaline protease to soak sea cucumbers under suitable conditions. Up to the standard, but the processing conditions of this method are difficult to control, the fishy smell is heavy and the yield of finished products is low