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Freshly-stewed instant sea cucumber product and preparation process thereof

A preparation process, sea cucumber technology, applied in the field of fresh stewed instant sea cucumber products and its preparation, can solve the problems of lack of taste, loss of basic texture of sea cucumber, etc., and achieve the effect of excellent taste

Pending Publication Date: 2021-04-09
鲜觅食品南通有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the protein contained in sea cucumbers is collagen, the basic texture of sea cucumbers such as elasticity disappears after being boiled, fermented, and soaked in the production process, and there is no taste that people hope for.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a fresh stewed instant sea cucumber product, which includes the following raw materials and parts by weight: 20-80 parts by mass of sea cucumber, 0.5-2 parts by mass of ginger, 0.35-1.4 parts by mass of green onion, 0.25-2.4 parts by mass of salt, 1-12 parts by mass of chicken juice, 3-12 parts by mass of gardenia jasminoides, and 100-700 parts by mass of water.

[0025] A kind of preparation technology of freshly stewed instant sea cucumber product, comprises the following steps:

[0026] Step 1: Sea cucumber pretreatment, soak sea cucumbers in water for 0.5 hours, manually wash to remove sand, rinse twice, wash and immerse in pure water for 30 seconds;

[0027] Step 2: Cooking, prepare ginger, green onions and sea cucumbers pretreated in Step 1, soak in water and cook for 5 minutes;

[0028] Step 3: Prepare the base soup, prepare chicken juice, salt, and yellow gardenia, simmer in water for 120 minutes, then cool at an ambient temperature of ...

Embodiment 2

[0033] This embodiment provides a fresh stewed instant sea cucumber product, which includes the following raw materials and parts by weight: 40 parts by mass of the sea cucumber, 1 part by mass of ginger, 0.7 parts by mass of green onion, 1.2 parts by mass of salt, 6 parts by mass of chicken juice, 6 parts by mass of Gardenia jasmine, and 200 parts by mass of water.

[0034] A kind of preparation technology of freshly stewed instant sea cucumber product, comprises the following steps:

[0035] Step 1: Sea cucumber pretreatment, soak sea cucumbers in water for 0.5 hours, manually wash to remove sand, rinse twice, wash and immerse in pure water for 30 seconds;

[0036] Step 2: Cooking, prepare ginger, green onions and sea cucumbers pretreated in Step 1, soak in water and cook for 5 minutes;

[0037] Step 3: Prepare the base soup, prepare chicken juice, salt, and yellow gardenia, simmer in water for 120 minutes, then cool at an ambient temperature of 0-6°C for 1 hour;

[0038] ...

Embodiment 3

[0042] This embodiment provides a fresh stewed instant sea cucumber product, which includes the following raw materials and parts by weight: 40 parts by mass of the sea cucumber, 1 part by mass of ginger, 0.7 part by mass of green onion, 0.5 part by mass of salt, and 6 parts by mass of Gardenia japonica , 350 parts by mass of water.

[0043] A kind of preparation technology of freshly stewed instant sea cucumber product, comprises the following steps:

[0044] Step 1: Sea cucumber pretreatment, soak sea cucumbers in water for 0.5 hours, manually wash to remove sand, rinse twice, wash and immerse in pure water for 30 seconds;

[0045] Step 2: Cooking, prepare ginger, green onions and sea cucumbers pretreated in Step 1, soak in water and cook for 5 minutes;

[0046] Step 3: Prepare the base soup, prepare chicken juice, salt, and yellow gardenia, simmer in water for 120 minutes, then cool at an ambient temperature of 0-6°C for 1 hour;

[0047] Step 4: filling, filling the sea c...

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PUM

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Abstract

The invention discloses a freshly-stewed instant sea cucumber product, and belongs to the technical field of food processing. The freshly-stewed instant sea cucumber product is prepared from the following raw materials in parts by weight: 20 to 80 parts of sea cucumber, 0.5 to 2 parts of ginger, 0.35 to 1.4 parts of green onion, 0.25 to 2.4 parts of salt, 1 to 12 parts of chicken juice, 3 to 12 parts of gardenia jasminoides and 100 to 700 parts of water. A plurality of auxiliary materials are added on the basis of the traditional sea cucumber, so that the taste selection is diversified, and consumers with different taste requirements can be met. In addition, the invention also provides a preparation process of the freshly-stewed instant sea cucumber product. The preparation process comprises the following steps: pretreating the sea cucumber, boiling, preparing a soup base, filling, packaging and sterilizing, wherein the sea cucumber is boiled in the boiling step and is packaged for not more than 5 times. Different from the traditional method for boiling the sea cucumber for a long time, the preparation process has the advantages that the sea cucumber is only blanched, collagen can be maintained for a long time, and the taste is excellent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh stewed instant sea cucumber product and a preparation process thereof. Background technique [0002] Sea cucumber is a traditional nourishing food in our country. Especially in recent years, with the vigorous promotion of various sea cucumber health foods and other sea cucumber deep-processing products, the edible value of sea cucumber has been recognized by people, and sea cucumber is listed as a high-end product. Nourishing food. Therefore various sea ginseng processed products appear on the market constantly. But fresh and alive sea cucumber is not easy to preserve, and the eating method of salted dried ginseng on the market is loaded down with trivial details all brought certain restriction to the sale of sea cucumber, so various instant sea cucumbers have begun to appear on the market. Including freeze-dried instant sea cucumber, instant sea cucumber and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L23/00A23L27/10A23L27/00A23L33/00A23L13/20A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23L13/20A23L13/42A23L13/428A23L13/50A23L13/72A23L17/00A23L23/00A23L27/00A23L27/10A23L33/10A23V2200/30
Inventor 申涛陈伟沈留军
Owner 鲜觅食品南通有限公司
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