Preparation method of instant trepang

Abstract

The invention belongs to the technical field of aquatic food processing, and specifically relates to a preparation method of instant trepang. The method comprises the following steps: 1) treating and washing a trepang raw material; 2) killing the trepang: the water temperature is 90-98 DEG C, the weight ratio of trepang to water is 1:(4-5), and the killing time is 25-50 minutes; 3) salting: slating the killed trepang in the step 2) by edible salt for 8-16 hours; 4) desalting the trepang in the step 3); 5) low-temperature water restoration: placing the trepang in the step 4) in purified water at 0-4 DEG C to restore for 20-24 hours; and 6) adding a freezing liquid into trepang in the step 5) and packaging to obtain instant trepang. The preparation method of the instant trepang is free from steps of high temperature and high pressure sterilization and bubbling, and trepang is not cooked by a feed liquid and is matched with the freezing liquid to eat. The trepang is fresh in flavor and good in taste, and the original elasticity and taste of trepang are maintained, so that a nutritional, delicious and convenient instant trepang food is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a preparation method of instant sea cucumbers. Background technique [0002] Sea cucumber is a nutritious health product. Modern nutrition research shows that sea cucumber is a nutritious food with high protein, high mineral matter, low fat, low sugar and no cholesterol. Research in recent years has found that sea cucumbers contain a large number of active substances, such as sea cucumber collagen, sea cucumber mucopolysaccharides, sea cucumber toxins, etc. These ingredients have good anti-aging, anti-tumor, improving immunity, lowering serum cholesterol and triglycerides. Physiological activity at the ester level. [0003] Sea cucumbers have a long growth cycle, small quantity, and are difficult to catch; artificial breeding conditions are harsh, and the yield of sea cucumbers is low and the cost is high. Moreover, sea cucumbers have strict requirem...

AI Technical Summary

Problems solved by technology

[0005] Among the methods mentioned above, the non-ready-to-eat original sea cucumber needs to be soaked in water and soaked before eating. Not to mention the cumbersome eating method, and the nutritional content is greatly reduced after several times of tossing; the sea cucumber powder or extract products cannot retain the original sea cucumber. flavor; in the existing instant sea cucumber products, in order to make it overcooked, use additives, make nutritional loss, and be non-healthy food, or the sea cucumber after ripening mostly has mouthfeel hard, the situation that is not easy to chew, and makes the sea cucumber again like this Large amounts of nutrients are difficult to absorb

Furthermore, sea cucumbers are originally tasteless, especially sea cucumbers with thick body walls, which are more difficult to taste. Generally, they are cut or chopped, and then a variety of cooking techniques are required to make them tasty. Inherent nutrition, so that part of the nutrition loss