CN102028271A - Sea cucumber food and manufacturing method thereof - Google Patents
Sea cucumber food and manufacturing method thereof Download PDFInfo
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- CN102028271A CN102028271A CN2010105716310A CN201010571631A CN102028271A CN 102028271 A CN102028271 A CN 102028271A CN 2010105716310 A CN2010105716310 A CN 2010105716310A CN 201010571631 A CN201010571631 A CN 201010571631A CN 102028271 A CN102028271 A CN 102028271A
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Abstract
The invention discloses sea cucumber food and a manufacturing method thereof. The sea cucumber food is characterized in that: sea cucumber serving as a main material, vegetable or mushroom serving as an auxiliary material and seasoning are packed separately, and the packages are put into an outer package. The manufacturing method for the sea cucumber food is characterized in that: the main material, the auxiliary material, the seasoning and the like are processed into semi-finished products in a factory according to the cooking method of dishes so that cooking at home is simpler and more convenient; and the main material, the auxiliary material, the seasoning and the like are packed separately so that long-term storage and market circulation can be realized and the sea cucumber food has attributes of food. The invention has the advantages that: the name of dishes is adopted as the name of the product, and the product has the characteristics of 'color, aroma, taste and appearance' of the dishes; 'complex and difficultly mastered' cooking technology and 'multiple and diverse' auxiliary materials and seasonings are combined, and the sea cucumber food is 'simpler, more standard and more convenient' by factor processing and production; and the dishes are 'more nutritional and safer' by scientific and standard compatibility and sealed packing.
Description
Technical field
The present invention relates to food and manufacture field thereof, specifically is a kind of food of sea cucumber and preparation method thereof.
Background technology
Along with the development of society and the raising of people's living standard, each family is also changing to the consumption pattern of food, and " delicious food, safety, convenience, nutrition " will be the main flow of the market demand.
Existing in the market instant food is can directly eat after handling through processing, though this is convenient, has lost the feature of vegetable, i.e. " color, the type " of vegetable.Therefore, the invention provides a kind of vegetable based food.So-called vegetable based food is meant the vegetable of a certain vegetable or series, by the cooking method and the requirement of vegetable, major ingredient, auxiliary material and condiment etc. is processed into semi-finished product in factory, makes when family cooks simple more and convenient; Major ingredient, auxiliary material and condiment etc. are packed respectively, and accomplishing can long preservation and market circulation, makes it to possess the attribute of food.
Summary of the invention
The purpose of this invention is to provide a kind of food of sea cucumber and preparation method thereof,, major ingredient, auxiliary material and condiment etc. are processed into semi-finished product in factory, make when family cooks simple more and convenient by the cooking method and the requirement of vegetable; Major ingredient, auxiliary material and condiment etc. are packed respectively, and accomplishing can long preservation and market circulation, makes it to possess the attribute of food.
The technical scheme that technical solution problem of the present invention is taked:
A kind of food of sea cucumber, described food of sea cucumber are that major ingredient sea cucumber, auxiliary material dish class and condiment are packed separately, make major ingredient bag, accessory package and flavor pack, put into outer packaging again.
A kind of food of sea cucumber, described food of sea cucumber are that major ingredient sea cucumber, auxiliary material mushroom and condiment are packed separately, make major ingredient bag, accessory package and flavor pack, put into outer packaging again.
Described auxiliary material dish class is Chinese cabbage, carrot, spinach, rape, fiddlehead or bamboo shoots.
Described auxiliary material mushroom is mushroom, straw mushroom, matsutake, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake, dried mushroom or russule.
Waterishlogged Stichopus japonicus 50-600g in the described major ingredient bag; Shallot accounts for the 10-90% of major ingredient weight in the described accessory package; Press soy sauce 1-3%, refined salt 0.5-1%, white sugar 1-4%, scallion oil 1-5, ginger powder 1-3, star aniseed powder 1-3%, spiceleaf powder 1-3%, garlic powder 2-5%, fried sugar agent 1-6%, edible glue 2-10% in the described flavor pack, the ratio of edible oil 5-10% accounts for the 50-60% of major ingredient and auxiliary material weight altogether.
Waterishlogged Stichopus japonicus 30-100g in the described major ingredient bag; Dried mushroom and broccoli in the described accessory package account for the 10-90% of major ingredient weight altogether, wherein also contain 0.5% salt and 2% cooking wine of dried mushroom and broccoli weight; Ratio in Thailand's fish sauce 5%, light soy sauce 3%, cooking wine 5%, oyster sauce 5%, rock sugar 5%, refined salt 0.5%, bright soup 300%, edible glue 10% in the described flavor pack is mixed, and accounts for the 50-60% of major ingredient and auxiliary material weight altogether.
Waterishlogged Stichopus japonicus 50-200g in the described major ingredient bag; Matsutake bacterium and bamboo shoot sheet in the described accessory package account for the 10-90% of major ingredient weight altogether, wherein also contain the soup-stock of 0.5% salt, 2% cooking wine and the 100-200% of matsutake bacterium and bamboo shoot sheet weight; Ratio in cooking wine 10%, monosodium glutamate 3%, refined salt 0.5%, soup-stock 100-200% in the described flavor pack is mixed, and accounts for the 100-200% of major ingredient and auxiliary material weight altogether.
Waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Bamboo fungus accounts for the 10-50% of major ingredient weight in the described accessory package; Ratio in refined salt 1-2%, oyster sauce 2-6%, rice vinegar 1-5%, rock sugar 2-5%, cooking wine 5-10%, chickens' extract 1-3%, soup-stock 100-200% in the described flavor pack is mixed, and accounts for the 100-200% of major ingredient and auxiliary material weight altogether.
Waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Mushroom accounts for the 10-90% of major ingredient weight in the described accessory package; Percentage by weight with major ingredient and auxiliary material in the described flavor pack contains oyster sauce 2-6%, salt 1-3%, five-spice powder 1-3%, edible oil 2-5%, edible glue 3-5%.
Waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Garlic accounts for the 10-90% of major ingredient weight in the described accessory package; Percentage by weight with major ingredient and auxiliary material in the described flavor pack contains soy sauce 3%, light-coloured vinegar 5%, sesame oil 3%, refined salt 1%, monosodium glutamate 3%.
A kind of preparation method of food of sea cucumber, the preparation method of described food of sea cucumber is finished by following operation.
Handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out, quantitative package, sterilization, freezing.
Handle auxiliary material: auxiliary material is cleaned out, quantitative package, sterilization, freezing.
Make condiment juice: according to the different condiment of the different making of cooking method, quantitative package, sterilization, freezing.；
Packing: major ingredient bag, accessory package and flavor pack are put into outer packaging.
The preparation method of braised sea cucumber with spring onions is finished by following step.
Handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out quantitative package, sterilization, quick-frozen.
Handle auxiliary material: shallot is cleaned out, cut off 3-6cm, go into oil cauldron and explode, drain, press major ingredient 10-90% quantitative package, sterilization, quick-frozen to golden yellow.
Make condiment: with major ingredient and auxiliary material is benchmark, takes by weighing soy sauce 2-5%, refined salt 1-2%, white sugar 3-5% and edible glue 3-8% respectively, and mixing is by the 50-60% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen.
Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
The preparation method of sea cucumber rice boiled, strained and then steamed is finished by following step.
Handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out quantitative package, sterilization, quick-frozen.
Handle auxiliary material: dried mushroom and broccoli are gone into boiling water respectively scald, drain away the water; Add salt 0.5-1% mixing; Press major ingredient 10-90% quantitative package, sterilization, quick-frozen.
Make condiment juice: with major ingredient and auxiliary material is benchmark, gets oyster sauce 5-8% and edible glue 5-10%, and mixing is by the 50-60% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen.
Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
The preparation method of sea cucumber soup is finished by following step.
Handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned up quantitative package, sterilization, quick-frozen.
Handle auxiliary material: matsutake bacterium and bamboo shoot sheet are cleaned out, press major ingredient 10-90% quantitative package, sterilization, quick-frozen.
Make condiment juice: with major ingredient and auxiliary material is benchmark, gets monosodium glutamate 1-3% and refined salt 0.5-2% mixing, by the 5-10% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen.
Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
Stewing the preparation method of sea cucumber finishes by following step.
Handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen.
Handle auxiliary material: bamboo fungus is cleaned, drain, account for the 10-50% quantitative package of major ingredient weight, sterilization, quick-frozen.
Make condiment: with major ingredient and auxiliary material is benchmark, gets refined salt 1-2%, oyster sauce 2-6% and cooking wine 5-10% mixing, presses the 10-20% quantitative package of major ingredient and auxiliary material weight, sterilization, quick-frozen.
Packing: with major ingredient bag, accessory package and flavor pack, the outer packaging bag of packing into together then seals.
Sauting the preparation method of sea cucumber finishes by following step.
Handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen.
Handle auxiliary material: mushroom is cleaned out quantitative package, sterilization, quick-frozen.
Make condiment: with major ingredient and auxiliary material is benchmark, gets oyster sauce 2-6%, salt 1-3%, cooking wine 10-20% and edible glue 3-5%, and mixing is pressed the 10-20% quantitative package of major ingredient and auxiliary material weight, sterilization, quick-frozen.
Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
The preparation method of cold and dressed with sauce sea cucumber is finished by following step.
Handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen.
Handle auxiliary material: garlic is cleaned out sterilization, quick-frozen.
Make condiment: with major ingredient and auxiliary material is benchmark, gets light-coloured vinegar 1-5% and refined salt 1-2% and mixes sterilization, quick-frozen.
Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
The beneficial effect that the present invention distinguishes prior art is: one, the title of product is adopted the title of vegetable, and product possesses the features such as " color, types " of vegetable; Two, with the cooking skill of " numerous and diverse and bad grasp " and " multiple, various " auxiliary material, condiment, processing and production by batch production make its " simple, standard and convenient " more; Three, vegetable through science, standard compatibility and airtight packing, make vegetable " nutrition and safety " more.
The specific embodiment
Embodiment 1 sea cucumber.
1, major ingredient: waterishlogged Stichopus japonicus 50-600g.
2, auxiliary material: shallot 50-200g.
3, condiment: soy sauce 1-3%, refined salt 0.5-1%, white sugar 1-4%, scallion oil 1-5, ginger powder 1-3, star aniseed powder 1-3%, spiceleaf powder 1-3%, garlic powder 2-5%, fried sugar agent 1-6%, edible glue 2-10%, edible oil 5-10%.
4, processing method 1) major ingredient: with waterishlogged Stichopus japonicus 50-600g quantitative package, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: shallot is cleaned, cut off 3-8cm, go into that oil cauldron is fried to drain to golden yellow, press major ingredient 10-90% quantitative package, sterilization, is made accessory package at quick-frozen; 3) condiment: the weight with major ingredient and auxiliary material is benchmark, take by weighing soy sauce 2%, refined salt 2%, white sugar 3%, scallion oil 1%, ginger powder 2%, star aniseed powder 2%, spiceleaf powder 1%, garlic powder 3%, fried sugar agent 1% and edible glue 3% respectively, add mixing successively, 50-60% by main materials and auxiliary materials quantitatively packs, sterilization, is made flavor pack at quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature, open bag; 2) condiment is gone into the pot heating, boiled, endure to thickness; 3) add major ingredient and auxiliary material, received juice 1-3 minute, take the dish out of the pot.
7, suggestion: can before taking the dish out of the pot, add an amount of chive.
8, characteristics: it is good to eat that color and luster is bright, juice is owed strong, salty aquatic foods.
Embodiment 2 sea cucumber rice boiled, strained and then steamed.
1, major ingredient: waterishlogged Stichopus japonicus 30-100g.
2, auxiliary material: water is sent out dried mushroom 20-60g, broccoli 20-60g.
3, condiment: Thailand fish sauce 10g, light soy sauce 5g, cooking wine 4g, oyster sauce 10g, rock sugar 10g, refined salt 2g, bright soup 400g, edible glue 10g.
4, processing method 1) major ingredient: with waterishlogged Stichopus japonicus (only single) 30-100g quantitative package, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: dried mushroom and broccoli are gone into boiling water respectively scald, drain away the water; Add salt 0.5% and cooking wine 2%, mixing; Press major ingredient 10--90% quantitative package, sterilization, is made accessory package at quick-frozen; 3) condiment: the weight with major ingredient and auxiliary material is benchmark, takes by weighing Thailand's fish sauce 5%, light soy sauce 3%, cooking wine 5%, oyster sauce 5%, rock sugar 5%, refined salt 0.5%, bright soup 300%, edible glue 10% respectively; Add mixing successively, quantitatively pack by the 50-60% of main materials and auxiliary materials, sterilization, flavor pack is made in quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature; 2) major ingredient, auxiliary material and condiment band bag are gone into the heating of cold water pot, boiled timing 3-6 minute; 3) with major ingredient and auxiliary material balance, water juice with condiment and get final product.
7, suggestion: provide rice for oneself.
8, characteristics: it is good to eat, nutritious that golden yellow color, juice are owed strong, salty aquatic foods.
Embodiment 3 matsutake sea cucumber soup.
1, major ingredient: waterishlogged Stichopus japonicus 50-200g.
2, auxiliary material: matsutake bacterium 150g, bamboo shoot sheet 50g.
3, condiment: cooking wine 10g, monosodium glutamate 3g, refined salt 2g, soup-stock 100-200g.
4, processing method 1) major ingredient: waterishlogged Stichopus japonicus is pressed the 50-200g quantitative package, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: with matsutake bacterium and bamboo shoot sheet, add the soup-stock of salt 0.5%, cooking wine 2% and 100-200% respectively, slow fire boiled 20-30 minute; It is quantitative to press major ingredient 10--90%, respectively vacuum-packed, and sterilization, is made accessory package at quick-frozen; Soup-stock gives over to preparation condiment; 3) condiment: the weight with major ingredient and auxiliary material is benchmark, takes by weighing cooking wine 10%, monosodium glutamate 3%, refined salt 0.5%, soup-stock 100-200% respectively, adds mixing successively, quantitatively packs by the 100-200% of main materials and auxiliary materials, and sterilization, flavor pack is made in quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature, open bag; 2) with condiment, auxiliary material and major ingredient, go into the pot heating successively, boiled, get final product.
7, suggestion: can before taking the dish out of the pot, add an amount of chive.
8, characteristics: color and luster is yellowish, bacterium fragrant overflow, join bright sliding tender, nutritious.
Embodiment 4 stewes waterishlogged Stichopus japonicus.
1, major ingredient: waterishlogged Stichopus japonicus.
2, auxiliary material: bamboo fungus.
3, condiment: refined salt, oyster sauce, rice vinegar, rock sugar, cooking wine, chickens' extract, soup-stock.
4, processing method 1) major ingredient: it is quantitative that waterishlogged Stichopus japonicus is pressed 50-500g, vacuum packaging, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: bamboo fungus is cleaned, drain, it is quantitative to press major ingredient 10-50%, vacuum packaging, and sterilization, accessory package is made in quick-frozen; 3) condiment: the weight with major ingredient and auxiliary material is benchmark, take by weighing refined salt 1-2%, oyster sauce 2-6%, rice vinegar 1-5%, rock sugar 2-5%, cooking wine 5-10%, chickens' extract 1-3%, soup-stock 100-200% respectively, add mixing successively, 100-200% by main materials and auxiliary materials quantitatively packs, sterilization, flavor pack is made in quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature, open bag; 2) major ingredient, auxiliary material and condiment are gone into the pot heating, boiled, got final product in timing 5-10 minute.
7, suggestion: can before taking the dish out of the pot, add an amount of chive.
8, characteristics: color and luster is yellowish, soup juice is strong, soft tender, the salty aquatic foods of abalone are good to eat.
Embodiment 5 slide waterishlogged Stichopus japonicus.
1, major ingredient: waterishlogged Stichopus japonicus.
2, auxiliary material: mushroom 10-60%.
3, condiment: oyster sauce 2-6%, salt 1-3%, five-spice powder 1-3%, edible oil 2-5%, edible glue 3-5%.
4, processing method 1) major ingredient: waterishlogged Stichopus japonicus is cleaned, and by 50-500g quantitative package, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: mushroom is cleaned out, gone into boiling water and scald, squeeze the water out; Press major ingredient 10--90% quantitative package, sterilization, accessory package is made in quick-frozen; 3) condiment: by the main materials and auxiliary materials calculation of total, get oyster sauce 2-6%, salt 1-3%, five-spice powder 1-3%, edible oil 2-5%, edible glue 3-5% mixes, packing, and sterilization, flavor pack is made in quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature, open bag; 2) auxiliary material, condiment are gone into pot successively; 3) saute stir-fry 3-5 minute, get final product.
7, characteristics: color and luster is attractive in appearance, bright fragrant good to eat.
Embodiment 6 cold and dressed with sauce sea cucumbers.
1, major ingredient: sea cucumber.
2, auxiliary material: garlic.
3, condiment: soy sauce, light-coloured vinegar, sesame oil, refined salt, monosodium glutamate.
4, processing method 1) major ingredient: waterishlogged Stichopus japonicus is cleaned, and by 50-500g quantitative package, sterilization, the major ingredient bag is made in quick-frozen; 2) auxiliary material: garlic is cleaned out, make mashed garlic, press major ingredient 10--90% quantitative package, sterilization, accessory package is made in quick-frozen; 3) condiment: by the main materials and auxiliary materials calculation of total, get soy sauce 3%, light-coloured vinegar 5%, sesame oil 3%, refined salt 1%, monosodium glutamate 3% mixing, sterilization, flavor pack is made in quick-frozen; 4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag seals, and finishes the external packing of product.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods 1) with the negative catalysis of product nature, open bag; 2) major ingredient, auxiliary material and condiment are mixed thoroughly got final product.
7, characteristics: color and luster salty feeling well attractive in appearance, bright can.
Claims (17)
1. food of sea cucumber, it is characterized in that: described food of sea cucumber is that major ingredient sea cucumber, auxiliary material dish class and condiment are packed separately, makes major ingredient bag, accessory package and flavor pack, puts into outer packaging again.
2. food of sea cucumber, it is characterized in that: described food of sea cucumber is that major ingredient sea cucumber, auxiliary material mushroom and condiment are packed separately, makes major ingredient bag, accessory package and flavor pack, puts into outer packaging again.
3. food of sea cucumber according to claim 1 is characterized in that: described auxiliary material dish class is Chinese cabbage, carrot, spinach, rape, fiddlehead or bamboo shoots.
4. food of sea cucumber according to claim 2 is characterized in that: described auxiliary material mushroom is mushroom, straw mushroom, matsutake, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake, dried mushroom or russule.
5. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 50-600g in the described major ingredient bag; Shallot accounts for the 10-90% of major ingredient weight in the described accessory package; Press soy sauce 1-3%, refined salt 0.5-1%, white sugar 1-4%, scallion oil 1-5, ginger powder 1-3, star aniseed powder 1-3%, spiceleaf powder 1-3%, garlic powder 2-5%, fried sugar agent 1-6%, edible glue 2-10% in the described flavor pack, the ratio of edible oil 5-10% accounts for the 50-60% of major ingredient and auxiliary material weight altogether.
6. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 30-100g in the described major ingredient bag; Dried mushroom and broccoli in the described accessory package account for the 10-90% of major ingredient weight altogether, wherein also contain 0.5% salt and 2% cooking wine of dried mushroom and broccoli weight; Ratio in Thailand's fish sauce 5%, light soy sauce 3%, cooking wine 5%, oyster sauce 5%, rock sugar 5%, refined salt 0.5%, bright soup 300%, edible glue 10% in the described flavor pack is mixed, and accounts for the 50-60% of major ingredient and auxiliary material weight altogether.
7. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 50-200g in the described major ingredient bag; Matsutake bacterium and bamboo shoot sheet in the described accessory package account for the 10-90% of major ingredient weight altogether, wherein also contain the soup-stock of 0.5% salt, 2% cooking wine and the 100-200% of matsutake bacterium and bamboo shoot sheet weight; Ratio in cooking wine 10%, monosodium glutamate 3%, refined salt 0.5%, soup-stock 100-200% in the described flavor pack is mixed, and accounts for the 100-200% of major ingredient and auxiliary material weight altogether.
8. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Bamboo fungus accounts for the 10-50% of major ingredient weight in the described accessory package; Ratio in refined salt 1-2%, oyster sauce 2-6%, rice vinegar 1-5%, rock sugar 2-5%, cooking wine 5-10%, chickens' extract 1-3%, soup-stock 100-200% in the described flavor pack is mixed, and accounts for the 100-200% of major ingredient and auxiliary material weight altogether.
9. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Mushroom accounts for the 10-90% of major ingredient weight in the described accessory package; Percentage by weight with major ingredient and auxiliary material in the described flavor pack contains oyster sauce 2-6%, salt 1-3%, five-spice powder 1-3%, edible oil 2-5%, edible glue 3-5%.
10. food of sea cucumber according to claim 1 and 2 is characterized in that: waterishlogged Stichopus japonicus 50-500g in the described major ingredient bag; Garlic accounts for the 10-90% of major ingredient weight in the described accessory package; Percentage by weight with major ingredient and auxiliary material in the described flavor pack contains soy sauce 3%, light-coloured vinegar 5%, sesame oil 3%, refined salt 1%, monosodium glutamate 3%.
11. the preparation method of a food of sea cucumber is characterized in that: the preparation method of described food of sea cucumber is finished by following operation: handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out, and quantitative package, sterilization, freezing; Handle auxiliary material: auxiliary material is cleaned out, quantitative package, sterilization, freezing; Make condiment: according to the different condiment of the different making of cooking method, quantitative package, sterilization, freezing; Packing: major ingredient bag, accessory package and flavor pack are put into outer packaging.
12. the preparation method of food of sea cucumber according to claim 11 is characterized in that: the preparation method of braised sea cucumber with spring onions is finished by following step: handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out quantitative package, sterilization, quick-frozen; Handle auxiliary material: shallot is cleaned out, cut off 3-6cm, go into oil cauldron and explode, drain, press major ingredient 10-90% quantitative package, sterilization, quick-frozen to golden yellow; Make condiment: with major ingredient and auxiliary material is benchmark, takes by weighing soy sauce 2-5%, refined salt 1-2%, white sugar 3-5% and edible glue 3-8% respectively, and mixing is by the 50-60% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen; Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
13. the preparation method of food of sea cucumber according to claim 11 is characterized in that: the preparation method of sea cucumber rice boiled, strained and then steamed is finished by following step: handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned out quantitative package, sterilization, quick-frozen; Handle auxiliary material: dried mushroom and broccoli are gone into boiling water respectively scald, drain away the water; Add salt 0.5-1% mixing; Press major ingredient 10-90% quantitative package, sterilization, quick-frozen; Make condiment: with major ingredient and auxiliary material is benchmark, gets oyster sauce 5-8% and edible glue 5-10%; Mixing is by the 50-60% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen; Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
14. the preparation method of food of sea cucumber according to claim 11 is characterized in that: the preparation method of sea cucumber soup is finished by following step: handle major ingredient: the major ingredient waterishlogged Stichopus japonicus is cleaned up quantitative package, sterilization, quick-frozen; Handle auxiliary material: matsutake bacterium and bamboo shoot sheet are cleaned out, press major ingredient 10-90% quantitative package, sterilization, quick-frozen; Make condiment: with major ingredient and auxiliary material is benchmark, gets monosodium glutamate 1-3% and refined salt 0.5-2% mixing, by the 5-10% quantitative package of main materials and auxiliary materials, sterilization, quick-frozen; Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
15. the preparation method of abalone food according to claim 11 is characterized in that: the preparation method of stewing sea cucumber is finished by following step: handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen; Handle auxiliary material: bamboo fungus is cleaned, drain, account for the 10-50% quantitative package of major ingredient weight, sterilization, quick-frozen; Make condiment: with major ingredient and auxiliary material is benchmark, gets refined salt 1-2%, oyster sauce 2-6% and cooking wine 5-10% mixing, presses the 10-20% quantitative package of major ingredient and auxiliary material weight, sterilization, quick-frozen; Packing: with major ingredient bag, accessory package and flavor pack, the outer packaging bag of packing into together then seals.
16. the preparation method of abalone food according to claim 11 is characterized in that: the preparation method of sauting sea cucumber is finished by following step: handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen; Handle auxiliary material: mushroom is cleaned out quantitative package, sterilization, quick-frozen; Make condiment: with major ingredient and auxiliary material is benchmark, gets oyster sauce 2-6%, salt 1-3%, cooking wine 10-20% and edible glue 3-5%, and mixing is pressed the 10-20% quantitative package of major ingredient and auxiliary material weight, sterilization, quick-frozen; Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
17. the preparation method of abalone food according to claim 11 is characterized in that: the preparation method of cold and dressed with sauce sea cucumber is finished by following step: handle major ingredient: with waterishlogged Stichopus japonicus quantitative package, sterilization, quick-frozen; Handle auxiliary material: garlic is cleaned out sterilization, quick-frozen; Make condiment: with major ingredient and auxiliary material is benchmark, gets light-coloured vinegar 1-5% and refined salt 1-2% and mixes sterilization, quick-frozen; Packing:, seal with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together.
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| CN106262472A (en) * | 2016-10-14 | 2017-01-04 | 周跃坤 | A kind of ancient method braised sea cucumber with spring onions sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103082340A (en) * | 2013-02-08 | 2013-05-08 | 刘仁水 | Double material packets for instant sea cucumber and preparation methods thereof |
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| CN106262472A (en) * | 2016-10-14 | 2017-01-04 | 周跃坤 | A kind of ancient method braised sea cucumber with spring onions sauce and preparation method thereof |
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| CN102028271B (en) | 2013-04-03 |
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