CN114223857A - Processing method of instant sea cucumber - Google Patents
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- CN114223857A CN114223857A CN202111647648.4A CN202111647648A CN114223857A CN 114223857 A CN114223857 A CN 114223857A CN 202111647648 A CN202111647648 A CN 202111647648A CN 114223857 A CN114223857 A CN 114223857A
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 134
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 238000009832 plasma treatment Methods 0.000 claims abstract description 35
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 210000001015 abdomen Anatomy 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 239000013049 sediment Substances 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000004576 sand Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000004513 sizing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 9
- 238000001514 detection method Methods 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 241000965254 Apostichopus japonicus Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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- 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
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of instant sea cucumbers, which comprises the steps of removing no viscera or sediment residues in the sea cucumbers from small openings on the abdomens of the sea cucumbers, and then sequentially carrying out boiling sizing, primary low-temperature plasma treatment, negative-pressure boiling, cooling, fermentation, secondary low-temperature plasma treatment and quick freezing to obtain the instant sea cucumbers. According to the invention, low-temperature plasma treatment and negative-pressure cooking are combined, and process parameters in the process steps of low-temperature plasma treatment, negative-pressure cooking and the like are adjusted, so that the sea cucumber can keep a relatively compact texture, the loss of nutritional ingredients in the sea cucumber can be remarkably reduced, and the obtained instant sea cucumber has good edible quality and high nutritional value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of instant sea cucumbers.
Background
The sea cucumber is also called stichopus japonicus, sea rats and sea cucumbers, is a high-protein low-fat aquatic food, not only has soft and tender meat and delicious taste, but also is rich in amino acids, vitamins, mineral elements and other nutritional ingredients necessary for human bodies, also contains a large amount of polysaccharide, collagen, saponin and other bioactive substances, has very rich nutritional value, and is widely accepted by consumers. However, the sea cucumber has autolysis property, is easily affected by environment to generate a skin-melting phenomenon, and is very difficult to store and transport. In order to promote the development of the sea cucumber industry, attention is paid to the instant sea cucumber processing technology which can better retain the characteristics of fresh and alive sea cucumbers.
At present, the instant sea cucumber processing technology mainly comprises the steps of seasoning, boiling and sterilizing the sea cucumber. However, the sea cucumber contains a three-dimensional structure formed by a large amount of collagen, which has great influence on the texture of the sea cucumber, and the long-time high-temperature boiling treatment can destroy the structure of the collagen, soften and deteriorate tissues, deteriorate the edible quality of the sea cucumber, and the destruction of the structure can also cause a large amount of dissolved and lost nutrients in the sea cucumber, so that the nutritional value is seriously destroyed.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a processing method of instant sea cucumbers.
The invention is realized by the following technical scheme:
a processing method of instant sea cucumbers comprises the following steps:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) cooking and shaping after cleaning;
(3) cooling the shaped sea cucumber, cutting the whole abdomen to remove the sand mouth, and then carrying out primary low-temperature plasma treatment;
(4) sequentially carrying out negative pressure boiling, cooling and fermentation on the sea cucumbers subjected to the primary low-temperature plasma treatment;
(5) performing secondary low-temperature plasma treatment on the fermented sea cucumbers;
(6) and (4) quickly freezing the sea cucumber subjected to the secondary low-temperature plasma treatment to obtain the instant sea cucumber.
Preferably, in the step (2), the boiling and shaping temperature is 95-100 ℃ and the time is 10-30 min.
Preferably, in the step (3), the method of one low-temperature plasma treatment comprises the following steps: and (3) placing the sea cucumber in a reactor of a low-temperature plasma device, and carrying out low-temperature plasma treatment for 2-5 min at 2-5 kV.
Preferably, in the step (4), the pressure of the negative pressure cooking is-0.04 to-0.06 MPa, the temperature is 75 to 90 ℃, and the cooking time is 20 to 60 min.
Preferably, in the step (4), the specific method for hair styling is as follows: the sea cucumber is soaked in water at 0-5 ℃ for 48-72 hours, and the water is changed every 18-24 hours, wherein the water consumption is 5-6 times of the weight of the sea cucumber.
Preferably, in the step (4), after the fermentation is finished, the sea cucumber is seasoned by using a seasoning, and the seasoning aims to make the sea cucumber have richer flavor, and the specific method comprises the following steps: soaking Stichopus japonicus in flavoring agent at 0-10 deg.C for 1-5 hr; preferably, the amount of the flavoring is 2-5 times of the weight of the sea cucumber, and the flavoring comprises the following components: 2-3 parts of hoisin sauce, 0.5-1 part of white sugar, 0.5-2 parts of salt, 0.5-1 part of chicken essence, 1-2 parts of minced garlic, 1-2 parts of oyster sauce and 80-100 parts of water.
Preferably, in the step (5), the method of the secondary low-temperature plasma treatment is as follows: the sea cucumber is placed in a reactor of a low-temperature plasma device and is subjected to low-temperature plasma treatment for 20-30 s at 50-70 kV.
An instant sea cucumber is processed by the processing method.
The invention has the advantages that:
the invention adopts the combination of the low-temperature plasma pretreatment and the negative pressure cooking process to process the instant sea cucumber, wherein the low-temperature plasma pretreatment can increase polar groups on the surface of the sea cucumber and improve the water absorption of the sea cucumber, in the subsequent cooking process, the cooking temperature can be reduced, the cooking time can be shortened, and a good cooking effect can be obtained under the condition of cooking under the negative pressure, and the reduction of the cooking temperature and the cooking time can reduce the thermal denaturation shrinkage of collagen in the sea cucumber, thereby avoiding the excessive damage of the high-temperature cooking to the three-dimensional structure of the collagen of the sea cucumber and the loss of corresponding nutritional ingredients, and keeping good texture and shape of the sea cucumber, thereby achieving the purposes of improving the taste and the edible quality of the instant sea cucumber and improving the nutritional value of the instant sea cucumber. The invention also adopts low-temperature plasma sterilization to sterilize the instant sea cucumbers, and on the premise of meeting the microbial content index of the instant sea cucumbers, compared with the conventional high-temperature sterilization mode, the sterilization temperature can be reduced, the sterilization time is shortened, and the texture and the nutritional ingredients of the sea cucumbers are favorably maintained. In conclusion, the low-temperature plasma treatment and the negative-pressure cooking are combined, and the process parameters in the process steps of the low-temperature plasma treatment, the negative-pressure cooking and the like are adjusted, so that the sea cucumber can keep a compact texture, the loss of nutritional ingredients in the sea cucumber can be remarkably reduced, and the obtained instant sea cucumber has good edible quality and high nutritional value.
Detailed Description
Example 1
A processing method of instant sea cucumbers comprises the following steps:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) boiling cleaned sea cucumber at 98 deg.C for 20 min;
(3) cooling the shaped sea cucumber, cutting the whole belly to remove the sand mouth, then placing the sea cucumber in a reactor of a low-temperature plasma device, and carrying out primary low-temperature plasma treatment for 4min at 3 kV;
(4) the sea cucumber subjected to the primary low-temperature plasma treatment is firstly boiled for 40min under the conditions that the pressure is-0.05 MPa and the temperature is 85 ℃, then is cooled, is soaked in water at 4 ℃ for 60h, the water is changed every 20h, the water consumption of each time is 5.5 times of the weight of the sea cucumber, and then the sea cucumber is soaked in seasoning for 2h at 4 ℃, the usage amount of the seasoning is 3 times of the weight of the sea cucumber, and the seasoning comprises the following components: 2.5 parts of hoisin sauce, 0.8 part of white sugar, 1.5 parts of salt, 0.6 part of chicken essence, 1.5 parts of minced garlic, 1.5 parts of oyster sauce and 90 parts of water;
(5) placing the fermented sea cucumber in a reactor of a low-temperature plasma device, and carrying out secondary low-temperature plasma treatment for 25s at 60 kV;
(6) and (4) quickly freezing the sea cucumber subjected to the secondary low-temperature plasma treatment to obtain the instant sea cucumber.
Example 2
A processing method of instant sea cucumbers comprises the following steps:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) boiling cleaned sea cucumber at 95 deg.C for 30 min;
(3) cooling the shaped sea cucumber, cutting the whole belly to remove the sand mouth, then placing the sea cucumber in a reactor of a low-temperature plasma device, and carrying out primary low-temperature plasma treatment for 5min at 2 kV;
(4) the sea cucumber subjected to the primary low-temperature plasma treatment is firstly boiled for 60min under the conditions that the pressure is-0.04 MPa and the temperature is 75 ℃, then cooled, soaked and foamed for 72h at the temperature of 0 ℃, water is changed every 18h, the water consumption of each time is 5 times of the weight of the sea cucumber, then the sea cucumber is soaked in seasoning for 5h at the temperature of 0 ℃, the amount of the seasoning is 2 times of the weight of the sea cucumber, and the seasoning comprises the following components: 2 parts of hoisin sauce, 0.5 part of white sugar, 0.5 part of salt, 0.5 part of chicken essence, 1 part of minced garlic, 1 part of oyster sauce and 80 parts of water;
(5) placing the fermented sea cucumber in a reactor of a low-temperature plasma device, and carrying out secondary low-temperature plasma treatment for 30s at 50 kV;
(6) and (4) quickly freezing the sea cucumber subjected to the secondary low-temperature plasma treatment to obtain the instant sea cucumber.
Example 3
A processing method of instant sea cucumbers comprises the following steps:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) boiling cleaned Stichopus japonicus at 100 deg.C for 10 min;
(3) cooling the shaped sea cucumber, cutting the whole belly to remove the sand mouth, then placing the sea cucumber in a reactor of a low-temperature plasma device, and carrying out low-temperature plasma treatment for 2min at 5 kV;
(4) the sea cucumber subjected to the primary low-temperature plasma treatment is firstly boiled for 20min under the conditions that the pressure is-0.06 MPa and the temperature is 90 ℃, then cooled, soaked and foamed for 48h under the temperature of 5 ℃, water is changed every 24h, the water consumption of each time is 6 times of the weight of the sea cucumber, then the sea cucumber is soaked in seasoning for 1h under the temperature of 10 ℃, the usage amount of the seasoning is 5 times of the weight of the sea cucumber, and the seasoning comprises the following components: 3 parts of hoisin sauce, 1 part of white sugar, 2 parts of salt, 1 part of chicken essence, 2 parts of minced garlic, 2 parts of oyster sauce and 100 parts of water;
(5) placing the fermented sea cucumber in a reactor of a low-temperature plasma device, and carrying out secondary low-temperature plasma treatment for 20s at 70 kV;
(6) and (4) quickly freezing the sea cucumber subjected to the secondary low-temperature plasma treatment to obtain the instant sea cucumber.
Comparative example 1
Comparative example 1 is a conventional processing method of instant sea cucumber, comprising the steps of:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) boiling cleaned sea cucumber at 98 deg.C for 20 min;
(3) cooling the shaped sea cucumber, cutting the whole abdomen to remove the sand mouth, then boiling for 30min at the temperature of 80 ℃, cooling, soaking and foaming with water at the temperature of 4 ℃ for 60h, and changing water every 20h, wherein the water consumption of each time is 5.5 times of the weight of the sea cucumber;
(4) and (3) preserving the heat of the fermented sea cucumber for 8min at 75 ℃, then preserving the heat for 5min at 92 ℃, then preserving the heat for 3min at 105 ℃, carrying out sterilization treatment, and then quickly freezing to obtain the instant sea cucumber.
Test examples
The sea cucumbers processed in examples 1 to 3 and comparative example 1 were subjected to a nutrition loss rate test, a sensory evaluation and a microbial content test.
The detection items of the nutrient loss rate comprise protein and total sugar, wherein the detection of the protein content adopts a Kjeldahl method, and the detection of the total sugar content adopts a phenol-sulfuric acid method. The nutrient loss rate is calculated by the following formula: the nutrient loss rate is 1- [ (the mass of nutrient substances contained in each gram of processed sea cucumber x the mass of processed sea cucumber)/(the mass of nutrient substances contained in each gram of unprocessed sea cucumber x the mass of unprocessed sea cucumber) x 100 ].
Sensory attributes include hardness, elasticity, stickiness, chewiness.
The detection of the microbial content is qualified by taking the total number of bacteria less than or equal to 3000cfu/g as reference GB/T4789.2-2003.
The detection results of the nutrient component detection are shown in table 1, the sensory evaluation results are shown in table 2, and the detection results of the microorganism content are shown in table 3.
TABLE 1 loss rate of nutrients in sea cucumber
As can be seen from Table 1, compared with the existing sea cucumber processing method, the processing method of the invention can obviously reduce the nutrient loss rate and improve the nutritional value of the instant sea cucumber.
TABLE 2 Stichopus japonicus sensory evaluation results
| Example 1 | Example 2 | Example 3 | Comparative example 1 | |
| Hardness of | 4 | 4 | 4 | 3 |
| Elasticity | 4 | 3 | 3 | 2 |
| Viscosity | 2 | 2 | 3 | 2 |
| Chewiness of the product | 4 | 4 | 3 | 2 |
| Total score | 14 | 13 | 13 | 9 |
As can be seen from Table 2, compared with the existing sea cucumber processing method, the processing method of the invention can obviously improve the texture and taste of the instant sea cucumber and improve the edible quality of the instant sea cucumber.
TABLE 3 detection results of sea cucumber microorganism content
As can be seen from Table 3, the microbial content index of the instant sea cucumber can be achieved by the secondary low-temperature plasma treatment.
Claims (8)
1. The processing method of the instant sea cucumber is characterized by comprising the following steps:
(1) removing viscera and sediment residues from the sea cucumber by opening a small opening on the belly of the sea cucumber;
(2) cooking and shaping after cleaning;
(3) cooling the shaped sea cucumber, cutting the whole abdomen to remove the sand mouth, and then carrying out primary low-temperature plasma treatment;
(4) sequentially carrying out negative pressure boiling, cooling and fermentation on the sea cucumbers subjected to the primary low-temperature plasma treatment;
(5) performing secondary low-temperature plasma treatment on the fermented sea cucumbers;
(6) and (4) quickly freezing the sea cucumber subjected to the secondary low-temperature plasma treatment to obtain the instant sea cucumber.
2. The processing method of the instant sea cucumber according to claim 1, wherein the boiling and shaping temperature in the step (2) is 95-100 ℃ and the time is 10-30 min.
3. The processing method of instant sea cucumbers according to claim 1, wherein in the step (3), the method of one-time low-temperature plasma treatment comprises the following steps: and (3) placing the sea cucumber in a reactor of a low-temperature plasma device, and carrying out low-temperature plasma treatment for 2-5 min at 2-5 kV.
4. The processing method of the instant sea cucumber according to claim 1, wherein in the step (4), the pressure of the negative pressure cooking is-0.04 to-0.06 MPa, the temperature is 75 to 90 ℃, and the cooking time is 20 to 60 min.
5. The processing method of the instant sea cucumber according to claim 1, wherein in the step (4), the specific method for fermenting is as follows: the sea cucumber is soaked in water at 0-5 ℃ for 48-72 hours, and the water is changed every 18-24 hours, wherein the water consumption is 5-6 times of the weight of the sea cucumber.
6. The processing method of the instant sea cucumber according to claim 1, wherein in the step (4), after the fermentation is finished, the sea cucumber is seasoned by using a seasoning, and the method comprises the following specific steps: soaking sea cucumber in a seasoning at 0-10 ℃ for 1-5h, wherein the amount of the seasoning is 2-5 times of the weight of the sea cucumber, and the seasoning comprises the following components: 2-3 parts of hoisin sauce, 0.5-1 part of white sugar, 0.5-2 parts of salt, 0.5-1 part of chicken essence, 1-2 parts of minced garlic, 1-2 parts of oyster sauce and 80-100 parts of water.
7. The processing method of the instant sea cucumber according to claim 1, wherein in the step (5), the secondary low-temperature plasma treatment method comprises the following steps: the sea cucumber is placed in a reactor of a low-temperature plasma device and is subjected to low-temperature plasma treatment for 20-30 s at 50-70 kV.
8. Instant sea cucumber, characterized in that it is processed by the processing method according to any one of claims 1 to 7.
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