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Preparation method of instant flavored sea cucumbers preserved at normal temperature

A technology for seasoning, cooking, and sea cucumber, which is applied in the fields of food science, food preservation, and application, can solve the problems of easy deterioration of sea cucumber texture, inability to store for a long time, dark color and other problems, achieve good sensory quality and texture characteristics, avoid The effect of irreversible deterioration and damage reduction

Pending Publication Date: 2018-08-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong activity of sea cucumber autolytic enzymes and the easy degradation of collagen, the texture of sea cucumbers is easily deteriorated at room temperature, becoming soft and rotten, and even peeling and melting occur, so they cannot be stored for a long time; Phenomenon of quality deterioration such as darkening of color and aggravating fishy smell

Method used

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  • Preparation method of instant flavored sea cucumbers preserved at normal temperature
  • Preparation method of instant flavored sea cucumbers preserved at normal temperature
  • Preparation method of instant flavored sea cucumbers preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Select 500g of healthy fresh sea cucumbers with a age of more than three years, use a knife to open 4cm along the middle of its abdomen, take out the internal organs, remove the spit and lime, wash the internal residues and surface dirt of sea cucumbers with clean water, and get clean Sea cucumbers; put the cleaned sea cucumbers into 0.9% black tea (w / v), 0.7% cinnamon (w / v), 0.6% fragrant leaves (w / v), 00.6% green onion, ginger and garlic powder (w / v ), 0.8% salt, 0.8% white sugar, 0.2% sodium ascorbate (w / v), 12% brewed soy sauce (v / v), 8% cooking wine (v / v), boiled for 30min at 100°C Afterwards, it was chilled with ice water to room temperature; after dehydration at 0.1 MPa and 25°C for 2 hours, it was vacuum-sealed and boiled and sterilized at 100°C for 40 minutes, and stored at room temperature.

[0038] The prepared ready-to-eat sea cucumber sensory indicators are shown in Table 1 and figure 1 shown.

[0039] Table 1 Industry standards and product characteristic...

Embodiment 2

[0049] Select 400g healthy and complete fresh and live sea cucumbers, use a special knife to open 3cm along the middle of its abdomen, take out the internal organs, remove the sand spit and calcareous matter, wash the residues inside the sea cucumbers and the dirt on the surface of the sea cucumbers with clean water, and obtain the cleaned sea cucumbers; Cleaned sea cucumbers are added with 1% black tea (w / v), 0.6% cinnamon (w / v), 0.6% bay leaves (w / v), 0.8% green onion, ginger and garlic powder (w / v), 0.9% salt, 0.7% white sugar, 0.2% sodium ascorbate (w / v), 11% brewed soy sauce (v / v), 7% cooking wine (v / v), boiled at 100°C for 35 minutes, and then used 4 Chilled with running water at ℃ to room temperature; dehydrated at 0.1MPa, 15℃ for 2.5h, vacuum sealed and sterilized by boiling at 100℃ for 30min, and stored at room temperature.

Embodiment 3

[0051] Select 250g of healthy fresh sea cucumbers, use a special knife to open 3cm along the middle of its abdomen, take out the viscera, remove the spit and lime, wash the residues inside the sea cucumbers and the dirt on the surface of the sea cucumbers with clean water, and obtain the cleaned sea cucumbers; Clean sea cucumbers are added with 0.7% black tea (w / v), 0.8% cinnamon (w / v), 0.8% bay leaves (w / v), 0.6% green onion, ginger and garlic powder (w / v), 0.6% salt , 0.8% white granulated sugar, 0.1% sodium ascorbate (w / v), 14% brewed soy sauce (v / v), 7% cooking wine (v / v), boiled for 30 minutes at 100°C, then rinsed with ice water Chill to room temperature; dehydrate at 0.1MPa and 25°C for 2 hours, vacuum seal and boil and sterilize at 100°C for 30 minutes, and store at room temperature. See Table 4 and Figure 11 .

[0052] The product description of the room temperature preservation instant sea cucumber prepared by different embodiments of the present invention

[005...

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Abstract

The invention discloses a preparation method of instant flavored sea cucumbers preserved at normal temperature. The preparation method comprises the steps as follows: cleaning and removal of internalorgans: removing internal organs and mouths of sea cucumbers, and thoroughly cleaning the sea cucumbers; flavoring boiling: boiling the cleaned sea cucumbers with internal organs removed in a flavoring liquid; cooling: cooling the sea cucumbers obtained after flavoring boiling to the room temperature; and drying and dehydration: drying and dehydrating the quickly cooled sea cucumbers. Interactionbetween instant enzyme deactivation, quick chilling and control of drying and dehydrating parameters is realized, the synergistic interaction is realized by screening the type and concentration of a flavoring agent with oxidation resistance, all steps cannot be replaced with one another, instant sea cucumbers are preserved under the normal temperature condition for 6 months or longer, and the seacucumbers have very good sensory quality and texture characteristics.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing ready-to-eat seasoned sea cucumbers stored at room temperature. Background technique [0002] Sea cucumber is not only a food, but also a medicinal material. It is as famous as ginseng, bird's nest, and shark's fin. It is one of the eight treasures in the world. Sea cucumbers are rich in collagen, polysaccharides, saponins, phospholipids, sphingolipids and other biologically active ingredients, so they have high pharmacological activity and are regarded as ideal tonics with high nutritional value. However, due to the strong activity of sea cucumber autolytic enzymes and the easy degradation of collagen, the texture of sea cucumbers is easily deteriorated at room temperature, becoming soft and rotten, and even peeling and melting occur, so they cannot be stored for a long time; The phenomenon of quality deterioration such as darkening of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/34A23L5/20A23L17/00A23L27/00A23L27/10
CPCA23L17/00A23L3/34A23L5/20A23L27/00A23L27/10
Inventor 夏文水杨方景电涛姜启兴许艳顺于沛沛许学勤王斌
Owner JIANGNAN UNIV
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