CN113080394A - Instant flavored sea cucumber processed by injection process - Google Patents
Instant flavored sea cucumber processed by injection process Download PDFInfo
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- CN113080394A CN113080394A CN202010015884.3A CN202010015884A CN113080394A CN 113080394 A CN113080394 A CN 113080394A CN 202010015884 A CN202010015884 A CN 202010015884A CN 113080394 A CN113080394 A CN 113080394A
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- sea cucumber
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- flavored
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000002347 injection Methods 0.000 title claims abstract description 16
- 239000007924 injection Substances 0.000 title claims abstract description 16
- 230000008569 process Effects 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 6
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method for flavoring sea cucumber by using an injection process, which is characterized by comprising the following steps of: the method comprises the following steps: soaking dried sea cucumber in purified water at 0-4 deg.C for 2-3 days, and replacing water every 12 hr; c, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumbers in the step a by using an injector; c. c, standing, namely standing the flavored sea cucumbers obtained in the step b for 12-24 hours at the temperature of 0-4 ℃ to uniformly disperse the flavoring; d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 20-30 minutes; e. cooling, cooling the boiled sea cucumber to 5-10 deg.C, and packaging with modified atmosphere. Compared with the prior art, the invention has the beneficial effects that: the method has the advantages of shortening the tasty time of the sea cucumber, reducing the bacterial breeding of the sea cucumber, having rich nutrition, simple and convenient process, facilitating the standardized production, effectively delaying the growth and the propagation of bacteria and prolonging the shelf life of the instant flavor sea cucumber.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of instant sea cucumber processing, in particular to a preparation method for flavoring sea cucumbers by using an injection process.
[ background of the invention ]
At present, a plurality of processing methods for instant sea cucumbers exist, but the processing methods restrict the market development of the instant sea cucumbers due to a plurality of defects, and the main defects of the processing methods are as follows: 1. the method for soaking and flavoring the sea cucumber is used for flavoring, and the method is long in time; 2. the processing steps are complex and tedious, bacteria are easy to breed when the control is not proper, and the standardized processing is not easy to realize; 3. after the instant sea cucumbers are unfrozen, the phenomena of individual shrinkage, serious change of hardness and mouthfeel and the like occur, and the quality of the instant sea cucumbers is further influenced.
In order to solve the above problems, it is necessary to provide a method for preparing sea cucumber with good taste by injection.
[ summary of the invention ]
The invention aims to provide a preparation method for flavoring sea cucumbers by utilizing an injection process, which can simplify the processing method, shorten the processing time, reduce the breeding of bacteria and improve the appearance of instant sea cucumbers.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method for flavoring sea cucumber by injection process comprises the following steps:
a. soaking dried sea cucumber for 2-3 days at 0-4 deg.C with purified water, and replacing water every 12 hr to obtain soaked sea cucumber;
b. b, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumber in the step a by using an injector to obtain flavored sea cucumber;
c. c, standing, namely standing the flavored sea cucumbers obtained in the step b for 12-24 hours at the temperature of 0-4 ℃ to uniformly disperse the flavoring materials to obtain uniform flavored sea cucumbers;
d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 20-30 minutes to obtain cooked sea cucumbers;
e. cooling, cooling the boiled sea cucumber to 5-10 deg.C to obtain the final product, and packaging the final product by modified atmosphere.
Further, the flavoring comprises, by weight, 10-20 parts of soy sauce, 5-10 parts of mirin, 1-2 parts of ginger juice, 1-2 parts of garlic juice, 1-2 parts of edible salt, 5-10 parts of granulated sugar, 5-10 parts of sorbitol, 0.5-1 part of konjac glucomannan, 0.5-1 part of carrageenan, 0.1-0.5 part of potassium chloride and 10-20 parts of water.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention injects the flavoring into the sea cucumber by using the injection process, and the process is unique, thereby ensuring that the prepared instant flavor sea cucumber shortens the tasty time of the traditional sea cucumber, reduces the bacterial breeding of the sea cucumber, has sufficient tasty and is rich in nutrition.
2. The flavoring injection process is simple and convenient, and is convenient for standardized production.
3. The packaging form of the invention is modified atmosphere packaging, which can effectively delay the growth and reproduction of bacteria and prolong the shelf life of the instant flavor sea cucumber.
[ detailed description ] embodiments
The present invention will now be described in detail with reference to specific examples, which are provided for illustration only and are not intended to be limiting.
Example 1:
the invention relates to a preparation method for flavoring sea cucumber by using an injection process, which comprises the following steps: a. soaking dried sea cucumber for 2 days at 0 ℃ by using purified water, and replacing water every 12 hours to obtain soaked sea cucumber; b. b, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumber in the step a by using an injector to obtain flavored sea cucumber; c. c, standing, namely standing the flavored sea cucumbers obtained in the step b at the temperature of 0 ℃ for 12 hours to uniformly disperse the flavoring materials to obtain uniform flavored sea cucumbers; d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 25 minutes to obtain cooked sea cucumbers; e. cooling, cooling the boiled sea cucumber to 5 ℃ to obtain a finished product, and packaging the finished product by modified atmosphere. The flavoring prepared by the invention comprises the following components, by weight, 10 parts of soy sauce, 5 parts of mirin, 1 part of ginger juice, 1 part of garlic juice, 2 parts of edible salt, 5 parts of granulated sugar, 8 parts of sorbitol, 1 part of konjac glucomannan, 0.5 part of carrageenan, 0.1 part of potassium chloride and 15 parts of water; each portion is 1 KG. The preparation process of the flavoring provided by the invention comprises the following steps: mixing the above materials to obtain flavoring agent.
Example 2:
the invention relates to a preparation method for flavoring sea cucumber by using an injection process, which comprises the following steps: a. soaking dried sea cucumber for 2 days at 2 ℃ by using purified water, and replacing water every 12 hours to obtain soaked sea cucumber; b. b, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumber in the step a by using an injector to obtain flavored sea cucumber; c. c, standing, namely standing the flavored sea cucumbers obtained in the step b for 24 hours at the temperature of 3 ℃ to uniformly disperse the flavoring materials to obtain uniform flavored sea cucumbers; d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 20 minutes to obtain cooked sea cucumbers; e. cooling, cooling the boiled sea cucumber to 8 ℃ to obtain a finished product, and packaging the finished product by modified atmosphere. The flavoring prepared by the invention comprises the following components, by weight, 15 parts of soy sauce, 8 parts of mirin, 1 part of ginger juice, 2 parts of garlic juice, 1 part of edible salt, 8 parts of granulated sugar, 5 parts of sorbitol, 0.5 part of konjac glucomannan, 0.8 part of carrageenan, 0.3 part of potassium chloride and 10 parts of water; each portion is 1 KG. The preparation process of the flavoring provided by the invention comprises the following steps: mixing the above materials to obtain flavoring agent.
Example 3:
the invention relates to a preparation method for flavoring sea cucumber by using an injection process, which comprises the following steps: a. soaking dried sea cucumber for 3 days at 4 ℃ by using purified water, and replacing water every 12 hours to obtain soaked sea cucumber; b. b, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumber in the step a by using an injector to obtain flavored sea cucumber; c. c, standing, namely standing the flavored sea cucumbers obtained in the step b for 18 hours at the temperature of 4 ℃ to uniformly disperse the flavoring materials to obtain uniform flavored sea cucumbers; d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 20-30 minutes to obtain cooked sea cucumbers; e. cooling, cooling the boiled sea cucumber to 10 ℃ to obtain a finished product, and packaging the finished product by modified atmosphere. The flavoring prepared by the invention comprises the following components, by weight, 20 parts of soy sauce, 10 parts of mirin, 2 parts of ginger juice, 2 parts of garlic juice, 2 parts of edible salt, 510 parts of granulated sugar, 10 parts of sorbitol, 0.8 part of konjac glucomannan, 1 part of carrageenan, 0.5 part of potassium chloride and 20 parts of water; each portion is 1 KG. The preparation process of the flavoring provided by the invention comprises the following steps: mixing the above materials to obtain flavoring agent.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts the purified water to soak for 2-3 days at the temperature of 0-4 ℃, and the water is replaced every 12 hours, so that the sea cucumber can be completely soaked and fully restored to the body state of the raw sea cucumber.
2. The invention adopts injection for flavoring, which can effectively shorten the flavoring time of the sea cucumber; the flavor seasoning is uniformly injected into the soaked sea cucumber, and the flavor seasoning contains mirin, konjac gum, carrageenan and potassium chloride, so that the flavor seasoning is interacted with collagen on the body wall of the sea cucumber after being injected, the interaction of molecular chain bonds of the collagen of the sea cucumber is increased, the stability of the collagen structure is further improved, and meanwhile, the sea cucumber is kept standing at 0-4 ℃, so that the flavor seasoning is uniformly dispersed, the collagen structure of the whole sea cucumber is more stable, the flavor seasoning is sufficient and rich in nutrition is realized, the growth and the reproduction of bacteria can be effectively delayed, and the shelf life of the instant flavor sea cucumber is prolonged.
3. The flavoring injection process is simple and convenient, and is convenient for standardized production.
4. The uniformly tasty sea cucumber is soaked in water at the temperature of 80 ℃ for 20-30 minutes, so that bacteria can be effectively killed, the shape of the sea cucumber is completely maintained, the taste is guaranteed, the nutrition is not lost, and the sea cucumber can be fully absorbed and utilized by a human body; the product phase of the instant sea cucumber is improved.
The foregoing is for the purpose of illustrating the invention only and various simple changes and modifications within the spirit of the invention made by those skilled in the art should fall within the scope of the invention.
Claims (2)
1. A preparation method for flavoring sea cucumber by using an injection process is characterized by comprising the following steps: the method comprises the following steps:
a. soaking dried sea cucumber for 2-3 days at 0-4 deg.C with purified water, and replacing water every 12 hr to obtain soaked sea cucumber;
b. b, injecting flavoring, namely uniformly injecting flavoring into the pickled sea cucumber in the step a by using an injector to obtain flavored sea cucumber;
c. c, standing, namely standing the flavored sea cucumbers obtained in the step b for 12-24 hours at the temperature of 0-4 ℃ to uniformly disperse the flavoring materials to obtain uniform flavored sea cucumbers;
d. cooking, namely soaking the uniformly flavored sea cucumbers in the step c in water at 80 ℃ for 20-30 minutes to obtain cooked sea cucumbers;
e. cooling, cooling the boiled sea cucumber to 5-10 deg.C to obtain the final product, and packaging the final product by modified atmosphere.
2. The method for preparing sea cucumber with taste by injection process according to claim 1, wherein the method comprises the following steps: the flavoring comprises the following components in parts by weight,
10-20 parts of soy sauce, 5-10 parts of mirin, 1-2 parts of ginger juice, 1-2 parts of garlic juice, 1-2 parts of edible salt, 5-10 parts of granulated sugar, 5-10 parts of sorbitol, 0.5-1 part of konjac glucomannan, 0.5-1 part of carrageenan, 0.1-0.5 part of potassium chloride and 10-20 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010015884.3A CN113080394A (en) | 2020-01-08 | 2020-01-08 | Instant flavored sea cucumber processed by injection process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010015884.3A CN113080394A (en) | 2020-01-08 | 2020-01-08 | Instant flavored sea cucumber processed by injection process |
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| Publication Number | Publication Date |
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| CN113080394A true CN113080394A (en) | 2021-07-09 |
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| CN202010015884.3A Pending CN113080394A (en) | 2020-01-08 | 2020-01-08 | Instant flavored sea cucumber processed by injection process |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005080615A (en) * | 2003-09-10 | 2005-03-31 | Nobuo Misawa | Spice of dip and cooking method for sea cucumber |
| CN106072379A (en) * | 2016-07-11 | 2016-11-09 | 湖北省美嬉食品有限公司 | A kind of spice water preparing glutinous rice cake fish and the method preparing glutinous rice cake fish |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
-
2020
- 2020-01-08 CN CN202010015884.3A patent/CN113080394A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005080615A (en) * | 2003-09-10 | 2005-03-31 | Nobuo Misawa | Spice of dip and cooking method for sea cucumber |
| CN106072379A (en) * | 2016-07-11 | 2016-11-09 | 湖北省美嬉食品有限公司 | A kind of spice water preparing glutinous rice cake fish and the method preparing glutinous rice cake fish |
| CN107712547A (en) * | 2017-09-29 | 2018-02-23 | 句容市空凤来仪商贸有限公司 | The processing method of instant pickling sea cucumber |
Non-Patent Citations (1)
| Title |
|---|
| 李银塔等: "即食鲜海参生产工艺研究" * |
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Application publication date: 20210709 |