CN101779804A - Instant holothurian and preparation method thereof - Google Patents
Instant holothurian and preparation method thereof Download PDFInfo
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- CN101779804A CN101779804A CN200910012630A CN200910012630A CN101779804A CN 101779804 A CN101779804 A CN 101779804A CN 200910012630 A CN200910012630 A CN 200910012630A CN 200910012630 A CN200910012630 A CN 200910012630A CN 101779804 A CN101779804 A CN 101779804A
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Abstract
The invention relates to a method for preparing instant holothurian, comprising the following steps of: cleaning holothurian, putting into spice soup to shape and boiling for taste, preparing the spice soup, uniformly adding auxiliary materials in purified water, stirring to dissolve uniformly, pouring the auxiliary materials in a jacketed kettle, heating slowly while stirring, wherein the pressure of steam is less than 0.2 mPa, heating while stirring rapidly, stopping heating when the temperature reaches 90 DEG C, keeping warm and stirring; shaping with the proportion of 1:1 of the holothurian to the spice soup, at 55+/-2 DEG C for 20-30 min; boiling for taste with the proportion of 1:1 of the holothurian to the spice soup, at 95+/-2 DEG C for 50-60 min. The invention further relates to the instant holothurian prepared by the method. The method for preparing the instant holothurian completely maintains proper nourishment, increases the taste, fully improves good taste of the holothurian and promotes the absorption of the nutrient contents. The instant holothurian is convenient for a user to absorb the nutrient contents, and can be eaten and stored conveniently.
Description
Technical field
The present invention relates to a kind of sea cucumber and preparation method thereof, instant holothurian of especially a kind of process shortening and preparation method thereof.
Background technology
Sea cucumber in sea area, Chinese temperate zone based on the Shandong Peninsula and Liaodong Peninsula, the basic nutrition composition of sea cucumber is identical with genseng, so medical value is also identical with genseng, still, because sea cucumber contains autolytic enzyme, dissolve easily into water, the ginseng of living extremely is difficult for preserving, and products such as salt ginseng, trepang, need through complicated processes such as desalination, poach, systems, and poach, the duration and degree of heating of sending out system, temperature etc. are not easy to grasp, and concerning the consumer, eat very inconvenient.Though the beche-de-mer products of instant bagged is also arranged, in process, thoroughly cooked in order to make it, use additive, make nutritive loss, and be non-healthy food, perhaps the sea cucumber after the slaking exist more mouthfeel hard, be difficult for chewing mashed situation, make a large amount of nutritional labelings in the sea cucumber be difficult to absorption so again.Moreover sea cucumber is originally tasteless, and especially sea cucumber body wall plumpness is more difficult tasty, generally is with its cut-out or chopping, need again make it tasty through multiple culinary art gimmick, so, not only process loaded down with trivial details, and destroy sea cucumber intrinsic nutrition, make the part nutritive loss.
Summary of the invention
In view of this, main purpose of the present invention is to provide a kind of saves instant holothurian of nutrition and preparation method thereof from damage when increasing taste.
For reaching above-mentioned purpose, the invention provides a kind of preparation method of instant holothurian, with cleaning sea cucumber, shortening and packing, wherein:
This shortening step:
Modulate tasty soup juice: auxiliary material is evenly added in the pure water, stir and make its dissolving evenly, the mixed accessories that modulates is poured in the jacketed pan, slowly heat up, stir simultaneously, steam pressure is less than 0.2mpa, stir fast on intensification limit, limit, stops heating when temperature reaches 90 ℃, insulated and stirred;
Typing: with tasty soup juice typing, sea cucumber and tasty soup juice are 1: 1 ratio, 55 ± 2 ℃ of temperature, 20～30 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water;
Tasty boiling: sea cucumber and tasty soup juice are 1: 3 ratio, 95 ± 2 ℃ of temperature, 50～78 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water.
The tasty soup juice of described sea cucumber is that Bao juice or material boil liquid:
The preparation of Bao juice: pure water 100kg, other auxiliary materials be in pure water weight, sugar 1～3%, salt 1～2%, monosodium glutamate 0.5～1%, oyster sauce 1～3%, chickens' extract 0.5～1%, and abalone powder 0.5～1%;
The preparation that material boils liquid: anistree 0.05～0.5%, Chinese prickly ash 0.05～0.5%, dried orange peel 0.05～0.5%, ginger 1.2～5%, cloves 0.05～0.5%, sugar 3～8%, salt 1～5%, monosodium glutamate 0.05～3%, cooking wine 0.05～3%, the root of Dahurain angelica 0.01～0.1%, and cardamom 0.01～0.1%, other are pure water.
Described sea cucumber is a whole sea cucumber.
After the described sea cucumber packing with the sterilization of new gas-containing cooking sterilization machine, first bag seal finish to the time interval that begins sterilization in 2 hours, the cooling water chlorine content is more than 0.5ppm.
Described cleaning step stretches into brush in the sea cucumber body cavity, and in flowing water, rotate and scrub, every cleaning sea cucumber 3 times, sea cucumber contacts in 2 minutes with water.
The present invention also provides a kind of instant holothurian of making by above-mentioned preparation method.
As can be seen from the above technical solutions, the present invention has following beneficial effect:
Special typing and the tasty method of boiling, under the prerequisite that keeps sea cucumber aesthetic appearance sense organ, complete nutritional labeling of pinning sea cucumber improves the delicious mouthfeel of sea cucumber comprehensively, promotes the absorption of nutritional labeling; Stage intensification and cooling sterilization processing method have avoided traditional autoclave sterilization because of disposable intensification and HTHP overlong time, and cause heat waste to injure phenomenons such as distillation peculiar smell and burning occur to food, guaranteed the color, smell and taste and the interior quality of product effectively; Strict reasonably technology means and advanced new gas-containing cooking equipment can make product finish industrialized big production like a cork, for the consumer provides nutrition, delicious food, instant holothurian product easily.
The specific embodiment
The preparation method of instant holothurian of the present invention mainly is by sending out a system, typing, tasty this several different steps of boiling, when not destroying the sea cucumber individuality, form various flavour holothurians, and improves sea cucumber quality, and mouthfeel, promotes the absorption of nutriment.Sea cucumber makes materials boil that tasty soup juice such as liquid, Bao juice are finalized the design, tasty boiling, and makes originally tasteless sea cucumber tasty evenly, opens to adorn instantly, removes loaded down with trivial details formality tasty separately when edible from.Adopt packed, make the consumer easy to carry, instant bagged adopts cannedly, is convenient to remote transportation, under non-additive situation, be suitable for long preservation, can preserve half a year, 1 year, carry out vacuum packaging with universal cooker, simple to operate, because of the sealing and the gas permeability of jar, make period of storage be longer than other packing materials again.Adopt the sterilization of new gas-containing cooking method for disinfection, the autolytic enzyme decomposing protein in the control sea cucumber body is produced active sea cucumbers, keeps the ginseng sour jujube on moisture, top layer in the sea cucumber body not have obscission, makes its individuality complete, possesses the nutritional labeling of sea cucumber fully.
Further specify the present invention below by embodiment.
Embodiment 1
Adopt the ginseng of living to be rapidoprint, boil liquid with material and boil, promptly after the twice tasty processing through typing, material, make that whole sea cucumber body wall is from outward appearance to inner essence evenly tasty, meat is neither too hard, nor too soft, both keep former nutritious, quality, moisture, promoted the delicious mouthfeel of sea cucumber again comprehensively, promoted the absorption of nutriment.And tasty sea cucumber adopts omnidistance sterilization processing, guarantees that tasty sea cucumber, can be under 0～8 ℃ of condition on the basis that preservative free adds, safety storing 6 months, and it is deposited, instant, is fit to family's nourishing, food and drink consumption.
The preparation method of tasty sea cucumber is as follows.
Auxiliary material preparation: according to proportion scale preparation auxiliary material, matching while using, and boil material and boil liquid.
Material boils formula of liquid and is: anise 0.1%, and Chinese prickly ash 0.1%, dried orange peel 0.1%, ginger 2%, cloves 0.1%, sugar 5%, salt 2%, monosodium glutamate 1%, cooking wine 1%, the root of Dahurain angelica 0.05%, cardamom 0.05%, other are pure water.
Boil material and boil liquid: various auxiliary materials are evenly added in the pure water, stir and make its dissolving evenly; The mixed accessories that modulates is poured in the jacketed pan, slowly heated up, stir simultaneously, steam pressure is less than 0.2mpa; When temperature rises to 80 ℃ of beginnings and forms gel gradually, accelerate stirring frequency, stir fast on intensification limit, limit, stops heating when temperature reaches 90 ℃, insulated and stirred, and material boils liquid and boils and finish.
Remove internal organ: with the mouth of sea cucumber length 1/3 along cloaca to the abdominal scissors body, long 1/4 the mouth from mouth to the abdominal scissors body is removed the interior intestines of sea cucumber body, internal organ and a large amount of silt again; Go dirty sea cucumber afterwards to leave in the plastic tub and remain covering on the rocks.As being raw material with the salt ginseng, fresh and alive ginseng two open ends can be cleaned inner chamber, make 5～6: 1 salt ginseng, to deposit below 0 ℃, complete section before using increases the desalination step, and warm water 3 hours, cold water soaked the back in 12 hours according to following subsequent step operation.
Clean: flowing water cleans, and brush is stretched in the sea cucumber body cavity, rotates repeatedly in flowing water and scrubs, and cleans silt in the sea cucumber body cavity as far as possible, and every sea cucumber needs to clean through 1 time, after the cleaning sea cucumber is put into mixture of ice and water and deposits.
Typing: materials boil the liquid typing, the material ratio of boiling is: sea cucumber: material boils liquid=1: 1, the material time of boiling is 20～30 minutes, and temperature is controlled at 55 ± 2 ℃ and is advisable more than 50 ℃, slowly heat up, sea cucumber under this temperature conditions, like this, the protein denaturation in the controlled Stichopus japonicus (processed), the soft or hard degree that keeps nutritional labeling and meat, and expect to boil in the liquid to enter the sea cucumber body wall by the top layer.
Chilling: with will take the dish out of the pot sea cucumber cooling of pure water, be cooled to normal temperature, make the sea cucumber central temperature below 28～30 degree, can add ice cube control water temperature at any time; Like this, the protein denaturation in the controlled Stichopus japonicus (processed), the soft or hard degree of maintenance nutritional labeling and meat also can suppress the breeding of bacterium in the sea cucumber body on the other hand.
Weigh: the sea cucumber after will finalizing the design crosses title with leaking the eye case.
Remove sandspit, tooth: all cut open with the coastal ginseng belly of scissors, coastal ginseng nozzle part opening place cuts off all sandspits, thoroughly removes clean sea cucumber sandspit, comprises outside fine hair and lower teeth (white hard part).
Clean: flowing water cleans, and brush is stretched in the sea cucumber body cavity, rotates repeatedly in flowing water and scrubs, and thoroughly cleans silt in the sea cucumber body cavity, and every sea cucumber needs to clean through 3 times, and it is temporary in leaking the eye case to clean the back sea cucumber, and sea cucumber and water are no more than 2 minutes time of contact.
Weigh: the sea cucumber after will cleaning crosses title with leaking after the eye case is kept away solid carbon dioxide.
Tasty boiling: materials boil the liquid boiling, the material ratio of boiling is: it is that 70kg ± 10kg: 200kg material boils liquid that sea cucumber goes into pot weight, slowly heat up, temperature reaches 95 ± 2 ℃, and the material time of boiling is 50～60 minutes, under this condition, be easy to control, when making the sea cucumber protein denaturation, keep the soft or hard degree of nutritional labeling and meat, make material boil liquid by in the sea cucumber body wall, evenly tasty.
Cooling: the sea cucumber after will boiling evenly is poured in the eye case with Louing, and it is high by 1/3 highly to be no more than case, and regularly stirs sea cucumber in the case gently, and even to guarantee heat radiation, sea cucumber body temperature is reduced to normal temperature, waits to be packaged.
Packing: sea cucumber is packed, in packaging bag, also can fill tasty soup juice, can remove baking step from so on the one hand, sea cucumber is in sends out the system state, body wall moisture does not only lose but also can absorb moisture from the outside, when promoting the sea cucumber mouthfeel, the nutritional labeling of complete pinning fresh and alive sea cucumbers.Guarantee first bag seal finish to the beginning sterilization the time interval within 2 hours; Inner packing is used when being white multiple bag, for guaranteeing the sealing effectiveness of bag, should avoid bag folding line to occur in process of production as far as possible; Add instruments such as using chopsticks behind the dress sea cucumber, sea cucumber vertical display in bag is neat; If the double end packing, the front will guarantee that with the outside of belly two is consistent; Guarantee that sea cucumber self sucker, stickum etc. do not pollute sack and bag; Stretch package is smooth, and size is fit to, and the depth reaches needs attractive in appearance, is generally above the material to maintain an equal level with the film tool.
Sterilization: use the sterilization of new gas-containing cooking sterilization machine, multistage segmentation heats up, and the new gassiness cooking sterilization technology of cooling is guaranteed sea cucumber nutrient, local flavor and mouthfeel rapidly.Requirement since first bag of product seal the concluding time to sterilizing time at interval within 2 hours, the cooling water chlorine content is more than 0.5ppm.
Dewater: remove bag table residual water with water removing machine.
Quick-frozen: the product after the sterilization is lain against on the freezing conveyer belt, and the laggard scanning frequency of shaping is frozen, and the quick-frozen condition is-30 ℃, 20 minutes.
Vanning stores: be placed in the packing case, the joint sealing warehouse-in is deposited.
Embodiment 2
Adopt the salt ginseng to be rapidoprint, increase desalination, send out the system step, after being equipped with again that Fresh abalone's juice is tasty and boiling, when keeping former nutritious, the quality of sea cucumber, moisture, promote the delicious mouthfeel of sea cucumber comprehensively, promote the absorption of nutriment, and deposit, instant.
The preparation method of waterishlogged Stichopus japonicus is as follows.
The tooth of cutting open the belly: along the abdomen complete section, calcareous tooth is removed, and keeps the mouth tentacle as far as possible with the salt ginseng, handles in several hours if raw material can soak with running water earlier more firmly again.
Desalination: soak more than 16 hours with cold running water, purify with the mouthfeel salt and be as the criterion, changed one time water at 4～8 hours.
Flowing water cleans: brush is stretched in the sea cucumber body cavity, rotate repeatedly in flowing water and scrub, guarantee to clean the water yield and water quality, every sea cucumber needs to clean through 3 times.
Typing: with the typing of Bao juice, the modulation step of Bao juice as hereinafter described, the material ratio of boiling is: sea cucumber: material boils liquid=1: 1, the material time of boiling is 20～30 minutes, temperature can be at 50 or 56,58 ℃, be advisable to be controlled at 55 ± 2 ℃, slowly heat up, sea cucumber is under this temperature conditions, like this, protein denaturation in the controlled Stichopus japonicus (processed) keeps the soft or hard degree of nutritional labeling and meat, and expects to boil in the liquid to enter the sea cucumber body wall by the top layer.
Chilling: with will take the dish out of the pot sea cucumber cooling of pure water, be cooled to normal temperature, make the sea cucumber central temperature below 28～30 degree, can add ice cube control water temperature at any time; Like this, the protein denaturation in the controlled Stichopus japonicus (processed), the soft or hard degree of maintenance nutritional labeling and meat also can suppress the breeding of bacterium in the sea cucumber body on the other hand.
Send out system: will cool off sea cucumber and spread into sending out a system dish, for well, installation of water is for being as the criterion above highly 2 times of sea cucumber with individual layer for density, sending out the system temperature is 0～8 ℃, changed water once in per 24 hours, the time is between 48～64 hours or 64～72 hours, does not need to send out 3～4 days better if boil.
Remove black film: the Lao Pi with outer surface removes with brush.
Tasty boiling: carry out boiling with Bao juice;
Modulation Bao juice: according to following ratio preparation auxiliary material, matching while using, and boil Bao juice.At first prepare auxiliary material, pure water 100kg, other auxiliary materials be in pure water weight, sugar 1～3%, salt 1～2%, monosodium glutamate 0.5～1%, oyster sauce 1～3%, chickens' extract 0.5～1% and abalone powder 0.5～1%; And boil Bao juice by the step that above-mentioned material boils liquid.
According to material and Bao juice is 1: 3 ratio, jacketed pan with water boiled again sea cucumber to going in the pot.The tasty time of boiling participates in worker's ratio according to salt and determines that more than 70 minutes, temperature is more than 90 degree, and perhaps 91 degree, 92 degree are advisable with 95 ± 2 ℃, and for example, the ratio that participates in the salt ginseng of living is:
8～9: 1, the poach time is 70 minutes;
7～8: 1, the poach time is 72 minutes;
6～7: 1, the poach time is 74 minutes;
5～6: 1, the poach time is 76 minutes;
4～5: 1, the poach time is 78 minutes.
Chilling: with will take the dish out of the pot sea cucumber cooling of pure water, speed is poured in the pure water, and water temperature keeps below 15 ℃, and is on the rocks in case of necessity.
Oven dry: with vacuum drier oven dry 40 degree.
The tinning exhaust: earlier with brush and washing agent brush the glass Bottle and bottle cap, clear water washes down, rinse one time with pure water again after with the bottle airing of putting upside down; With the sea cucumber 100g that weighs, adorn one bottle for 5～6.Lower limit of variation 99g, upper limit 102g; Bottle is put into universal cooker, omnipotent culinary art 70 degree/5 minutes, 100 degree/15 minutes make central temperature more than 75 degree, and after uncapping 10 fens, taking-up screws lid rapidly again, does not exert oneself very much, chooses the bad exhaust of continuation again of exhaust after the cooling.
Sterilization: the product behind the packaging seal is adopted new gas-containing cooking sterilization, and multistage segmentation heats up, and sea cucumber nutrient, local flavor and mouthfeel are guaranteed in cooling rapidly.Requirement since first bag of product seal the concluding time to sterilizing time at interval within 2 hours, the cooling water chlorine content during 85 ℃ of temperature, kept 15 minutes more than 0.5ppm.
Dewater: remove bag table residual water with water removing machine.
Warehouse-in: with neat being placed in the packing case of product, the product placement process must be handled with care, in case collision cleft and smashing is gone into warehouse for finished product and deposited, storage temperature 0～8 degree or normal temperature.
Among the above embodiment,, materials carry out to carry out tasty with local flavor soup juice, the fragrant soup juice of sauce etc. tasty the boiling except boiling liquid, Bao juice.Wherein, the prescription that material boils liquid is: anise 0.05～0.5%, Chinese prickly ash 0.05～0.5%, dried orange peel 0.05～0.5%, ginger 1.2～5%, cloves 0.05～0.5%, sugar 3～8%, salt 1～5%, monosodium glutamate 0.05～3%, cooking wine 0.05～3%, the root of Dahurain angelica 0.01～0.1%, cardamom 0.01～0.1%, other are pure water.
In addition, also sea cucumber can be carried out singly freezing before packing, perhaps freeze in the laggard scanning frequency of packing.For example, the product after the sterilization is lain against on the freezing conveyer belt, carry out freezingly after the shaping, freezing conditions is-30 ℃, and at-30 degree, quick-frozen 20 minutes was perhaps singly frozen 15 minutes, and-18 degree freezers are put in the vanning of the waterishlogged Stichopus japonicus after freezing.The back that thaws is direct-edible, compare with fresh and alive sea cucumbers, nutritional labeling, mouthfeel, etc. the aspect roughly the same.
Wherein, new gas-containing cooking sterilization machine mainly is made up of autoclave, hot-water cylinder, chilled water tank etc., and by computerized control system control (Intelligent Operation Desk, IOD) control.During sterilization, open the sterilization pot cover, put into and treat germicide, shut the sterilization pot cover, carry out the IOD operation, select by the name of an article of sterilization according to the sterilization mode of setting, when the temperature of hot-water cylinder reaches design temperature, beginning initial stage pressurization in retort, and carry out the operation that hot water injects, inject action from hot water, after discharging end, all can operate automatically in the water of retort, sterilization is opened the sterilization pot cover after finishing, and takes out by germicide.
The conditioning sterilization phase mainly is to adopt heat water-spraying, evenly heating, multistage to heat up, and nurses one's health, sterilizes.In autoclave, hot water, is sprayed in the packaging bag with radial ejection equably from the nozzle that is arranged on both sides, forms the sterilising temp of homogeneous, because hot water is constantly to the packaging bag jet surface, heat diffusion is fast, transmit evenly, and the inner speed that heats up of sea cucumber is fast; Equally, also adopt the identical spray type of cooling during cooling, sea cucumber can cool down at short notice.In addition, the height and the length of time of the warming up period sterilising temp of multistage intensification sterilization all depend on the kind of thing subject to sterilization and the requirement of conditioning, and the high temperature territory of sterilization phase is narrower, therefore, dwindling between sea cucumber surface and the inside in the temperature difference, also shortening and heat up and time of high temperature section.Adopt the multistage sterilization that heats up to improve the common steam sterilization and make food form the phenomenon of bonding because of disposable intensification and HTHP overlong time, the new gas-containing cooking method for disinfection that multistage heats up, cools off rapidly, reach the sterilization purpose with minimum heat, the original local flavor of sea cucumber, mouthfeel and color have effectively been kept, reduce loss of nutritive components, thereby obtained high-quality instant holothurian.
The present invention is not limited to above embodiment, and salt ginseng, the ginseng of living are processed, and the instant holothurian that makes is guaranteed the original quality of sea cucumber, and deposit, instant.
The above is preferred embodiment of the present invention only, is not to be used to limit protection scope of the present invention.
Claims (9)
1. the preparation method of an instant holothurian with cleaning sea cucumber, shortening and packing, is characterized in that, this shortening step:
Modulate tasty soup juice: auxiliary material is evenly added in the pure water, stir and make its dissolving evenly, the mixed accessories that modulates is poured in the jacketed pan, slowly heat up, stir simultaneously, steam pressure is less than 0.2mpa, stir fast on intensification limit, limit, stops heating when temperature reaches 90 ℃, insulated and stirred;
Typing: with tasty soup juice typing, sea cucumber and tasty soup juice are 1: 1 ratio, 55 ± 2 ℃ of temperature, 20～30 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water;
Tasty boiling: sea cucumber and tasty soup juice are 1: 3 ratio, 95 ± 2 ℃ of temperature, 50～78 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water.
2. the preparation method of instant holothurian according to claim 1 is characterized in that, the tasty soup juice of described sea cucumber is that Bao juice or material boil liquid:
The preparation of Bao juice: pure water 100kg, other auxiliary materials be in pure water weight, sugar 1～3%, salt 1～2%, monosodium glutamate 0.5～1%, oyster sauce 1～3%, chickens' extract 0.5～1%, and abalone powder 0.5～1%;
The preparation that material boils liquid: anistree 0.05～0.5%, Chinese prickly ash 0.05～0.5%, dried orange peel 0.05～0.5%, ginger 1.2～5%, cloves 0.05～0.5%, sugar 3～8%, salt 1～5%, monosodium glutamate 0.05～3%, cooking wine 0.05～3%, the root of Dahurain angelica 0.01～0.1%, and cardamom 0.01～0.1%, other are pure water.
3. the preparation method of instant holothurian according to claim 2 is characterized in that, described sea cucumber is a whole sea cucumber.
4. according to the preparation method of claim 1 or 3 described instant holothurians, it is characterized in that, after the described sea cucumber packing with the sterilization of new gas-containing cooking sterilization machine, first bag seal finish to the time interval that begins sterilization in 2 hours, the cooling water chlorine content is more than 0.5ppm.
5. the preparation method of instant holothurian according to claim 1 is characterized in that, described cleaning step stretches into brush in the sea cucumber body cavity, in flowing water, rotate and scrub, and every cleaning sea cucumber 3 times, sea cucumber contacts in 2 minutes with water.
6. an instant holothurian forms through cleaning, shortening and packing, it is characterized in that, this sea cucumber is in this shortening step:
Modulate tasty soup juice: auxiliary material is evenly added in the pure water, stir and make its dissolving evenly, the mixed accessories that modulates is poured in the jacketed pan, slowly heat up, stir simultaneously, steam pressure is less than 0.2mpa, stir fast on intensification limit, limit, stops heating when temperature reaches 90 ℃, insulated and stirred;
Typing: with tasty soup juice typing, sea cucumber and tasty soup juice are 1: 1 ratio, 55 ± 2 ℃ of temperature, 20～30 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water;
Tasty boiling: sea cucumber and tasty soup juice are 1: 3 ratio, 95 ± 2 ℃ of temperature, 50～78 minutes;
Chilling:, be cooled to normal temperature with will take the dish out of the pot sea cucumber cooling of pure water.
7. instant holothurian according to claim 6 is characterized in that, the tasty soup juice of described sea cucumber is that Bao juice or material boil liquid:
The preparation of Bao juice: pure water 100kg, other auxiliary materials be in pure water weight, sugar 1～3%, salt 1～2%, monosodium glutamate 0.5～1%, oyster sauce 1～3%, chickens' extract 0.5～1%, and abalone powder 0.5～1%;
The preparation that material boils liquid: anise 0.05～0.5%, Chinese prickly ash 0.05～0.5%, dried orange peel 0.05～0.5%, ginger 1.2～5%, cloves 0.05～0.5%, sugar 3～8%, salt 1～5%, monosodium glutamate 0.05～3%, cooking wine 0.05～3%, the root of Dahurain angelica 0.01～0.1%, and cardamom 0.01～0.1%, other are pure water.
8. according to claim 6 or 7 described instant holothurians, it is characterized in that described sea cucumber is a whole sea cucumber.
9. instant holothurian according to claim 8 is characterized in that, after the described sea cucumber packing with the sterilization of new gas-containing cooking sterilization machine, first bag seal finish to the time interval that begins sterilization in 2 hours, the cooling water chlorine content is more than 0.5ppm.
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