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Preparation method of normal-temperature instant sea cucumber

A sea cucumber and room temperature technology is applied in the field of preparation of ready-to-eat sea cucumber at room temperature to achieve the effects of maintaining elastic taste and prolonging shelf life at room temperature

Pending Publication Date: 2021-08-27
北京必盛博科投资有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

At the same time, no preservatives are added during the processing of this product

Method used

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Embodiment Construction

[0031] The present invention will be further described in detail through specific implementation examples below.

[0032] The present embodiment provides a kind of preparation method of normal temperature ready-to-eat sea cucumber, comprising the following steps:

[0033] 1) Select the dried sea cucumber that meets the requirements as the raw material for production, which is stable throughout the year and easy to operate.

[0034] 2) Put the dried sea cucumbers into a stainless steel bucket cart, add purified water, and soak in the water for 24 hours in a refrigerator at 0-5 degrees. Sea cucumbers should not come into contact with any oil during the soaking process (warehouses, tools, consoles, hands, etc. directly contact sea cucumbers).

[0035] 3) The step 2) water-fed sea cucumber is subjected to laparotomy to remove internal organs and teeth, so as to obtain sea cucumbers free of viscera, silt and other impurities, and set aside.

[0036] 4) Using a continuous automati...

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Abstract

The invention relates to a preparation method of normal-temperature instant sea cucumber. The preparation method comprises the following steps: raw material checking and accepting, refrigerating, soaking in water, cleaning, viscera removing, continuous blanching, cooking and shaping in a line, refrigerating and soaking for the second time, stir-frying, bagging, high-temperature sterilization, cleaning and drying, and warehousing for storage. According to the invention, primary refrigerating and in water, raw material treatment, continuous blanching in a line, secondary refrigerating and soaking, material stir-frying for juice preparation, vacuum packaging and water bath high-temperature sterilization are adopted, so that the fragrance of auxiliary materials is perfectly fused with a staple food material, the elastic taste of the product is kept, the normal-temperature shelf life of the product is prolonged, and the product can be stored at normal temperature for more than 1 year. The product is not added with any preservative.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of instant sea cucumbers at room temperature. Background technique [0002] High-end Chinese food products are delicious and nutritious. You need to go to the restaurant to taste the taste and flavor of the ingredients. One meal is one taste, not standard, and it is difficult to form a large-scale effect. Traditionally processed sea cucumber products are mainly refrigerated and frozen chain, the shelf life of the product is short, and the transportation and storage are subject to certain restrictions. [0003] Most of the existing product technologies are based on refrigeration and freezing, which has a short shelf life and is not conducive to long-distance transportation; while the products are delicious, the value-added of microorganisms is also very fast. If you want to taste high-end delicacies, you can only cook and eat them now. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/005
CPCA23L17/00A23B4/0056
Inventor 王昳吴东民谢保卫
Owner 北京必盛博科投资有限公司
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