CN114631621A - Preparation method of fresh stewed sea cucumber - Google Patents
Preparation method of fresh stewed sea cucumber Download PDFInfo
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- CN114631621A CN114631621A CN202210450313.1A CN202210450313A CN114631621A CN 114631621 A CN114631621 A CN 114631621A CN 202210450313 A CN202210450313 A CN 202210450313A CN 114631621 A CN114631621 A CN 114631621A
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 64
- 241001506047 Tremella Species 0.000 claims abstract description 48
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 42
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 42
- 244000241872 Lycium chinense Species 0.000 claims abstract description 31
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 26
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 23
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 23
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 23
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 14
- 239000011521 glass Substances 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims description 53
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 239000012535 impurity Substances 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 230000001376 precipitating effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 230000008602 contraction Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000005187 foaming Methods 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005056 compaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a preparation method of fresh stewed sea cucumber, relates to the technical field of marine product processing, and particularly relates to a preparation method of fresh sea cucumber. The invention comprises the following steps: the method comprises the following steps: adding purified water into the pretreated Chinese dates and Chinese wolfberries for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours; step two: filtering to remove solid matters in the jujube and medlar water after stewing in the first step to form jujube medlar juice for later use; step three: mixing the filtered fructus Jujubae and fructus Lycii juice with purified water, pouring into a container, adding the pretreated whole dry Tremella or fresh Tremella, and decocting for 1-3 hr; the water temperature is 85-98 ℃; step four: putting the pretreated sea cucumbers and the sugar into a container, and continuously boiling for 2-3 hours; the water temperature is 85-98 ℃; step five: the package is a glass bottle package; step six: pasteurizing at 75-98 deg.C. The technical scheme of the invention solves the problems of complex soaking, loss of nutrient components, poor taste, no seasoning, fishy and salty taste, difficult storage and the like in the prior art.
Description
Technical Field
The invention discloses a preparation method of fresh stewed sea cucumber, relates to the technical field of marine product processing, and particularly relates to a preparation method of fresh sea cucumber.
Background
With the acceptance of sea cucumber nutritive value by the public, various sea cucumber products are in the market, and the requirements of people on the nutritive value, the taste, the flavor and the convenience for eating of the sea cucumber products are higher and higher. The existing sea cucumber products in the market comprise dried sea cucumbers, salted sea cucumbers and instant sea cucumbers; the dried sea cucumber and the salted sea cucumber are complicated to soak, the nutrient components are damaged or lost in the soaking process, the mouthfeel is poor, the taste is fishy and salty, and the sea cucumber cannot be stored easily; the instant sea cucumber is not suitable for transportation and storage, has poor taste, no seasoning and no nutrition damage and loss.
Aiming at the problems in the prior art, a novel preparation method of the fresh stewed sea cucumber is researched and designed, so that the problem in the prior art is very necessary to be overcome.
Disclosure of Invention
According to the technical problems of complex soaking, damage and loss of nutrient components, poor taste, no seasoning, fishy and salty taste, difficult storage and the like eliminated in the prior art, the preparation method of the stewed sea cucumber is provided for improving the taste, the taste and the storage of the sea cucumber product.
The technical means adopted by the invention are as follows:
a method for preparing fresh stewed sea cucumber comprises the following steps:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding white fungus and stewing: blending the filtered Chinese dates and the Chinese wolfberry juice with 1000-2000 parts of purified water, pouring the blended Chinese dates and the Chinese wolfberry juice into a container, and then adding the whole piece of the pretreated dry tremella or the fresh tremella to cook for 1-3 hours; the water temperature is 85-98 ℃;
step four: adding sea cucumber, stewing: putting the pretreated sea cucumbers and the sugar into the container obtained in the third step, and continuously cooking for 2-3 hours; the water temperature is 85-98 ℃;
step five: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and anhydrous treatment;
step six: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
Further, the pretreatment mode of the Chinese dates in the step one is as follows:
21. primary cleaning: cleaning 260 parts of 180-part jujube with warm water at 35-50 ℃ for one time, and cleaning fruit wax on the surface of the jujube;
22. removing kernels: removing the core of the cleaned Chinese date;
23. secondary cleaning: washing the denucleated Chinese dates for the second time to remove impurities on the Chinese dates;
24. and controlling water for later use.
Further, the pretreatment mode of the medlar in the step one is as follows:
31. selecting: selecting 30-80 parts of wolfberry fruits, and removing impurities;
32. cleaning: cleaning to remove impurities on the surface of the wolfberry fruit;
33. and controlling water for later use.
Further, the tremella is processed in the following steps:
41. selecting: selecting 20-30 parts of tremella, and removing mildewed and deteriorated parts;
42. primary cleaning: cleaning the tremella, and washing off dirt on the surface of the tremella;
42. foaming: soaking in water at 0-4 deg.C for 1-3 hr to make Tremella loose and soft;
43. removing impurities: removing impurities and defective products in the tremella;
44. crushing: pulverizing Tremella into 3-5mm granules;
45. secondary cleaning: cleaning the tremella particles;
46. and controlling water for later use.
Further, the sea cucumber treatment method in the fourth step is as follows:
51. removing internal organs: cutting open 1100 plus 2000 parts of fresh sea cucumber, and removing internal organs and impurities;
52. primary cleaning: cleaning the fresh sea cucumber after removing the viscera;
53. vibration: the fresh sea cucumbers are subjected to vibration treatment by using an oscillator, the meat contraction of the sea cucumbers is assisted, the sea cucumbers are compact, and meanwhile, impurities in the sea cucumber meat are vibrated;
54. blanching and boiling: blanching in 92-93 deg.C water, and cooking to compact the meat;
55. secondary cleaning: cleaning mucus on the surface of the sea cucumber;
56. removing teeth: taking out the teeth of the sea cucumber mouth;
57. and (3) washing for three times: finally cleaning the sea cucumber;
58. and controlling water for later use.
Further, in the third step, the tremella can adopt the pre-treated dry tremella particles collected from outside.
Further, when the externally collected pre-treated dry tremella particles are adopted, the processing steps are as follows:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding tremella and sea cucumber, stewing: blending the filtered Chinese dates and the filtered Chinese wolfberry juice with 2000 portions of purified water of 1000 plus materials, pouring the blended Chinese dates and the filtered Chinese wolfberry juice into a container, and adding the externally collected pre-treated dry tremella particles, the pre-treated sea cucumbers and the sugar for boiling for 1-3 hours; the water temperature is 85-98 ℃;
step four: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and anhydrous treatment;
step five: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
Compared with the prior art, the invention has the following advantages:
1. according to the preparation method of the fresh stewed sea cucumber, the sea cucumber is subjected to vibration treatment by adopting the oscillator, so that the compaction of the sea cucumber meat body can be accelerated, and impurities in the sea cucumber meat body can be vibrated;
2. according to the preparation method of the fresh stewed sea cucumber, the jujube is cleaned by warm water, so that fruit wax on the surface of the jujube can be removed;
3. according to the preparation method of the fresh stewed sea cucumber, provided by the invention, the tremella is crushed into particles with the size of 3-5mm, so that the viscosity of a stewed product can be increased after stewing, and the taste is good;
4. according to the preparation method of the fresh stewed sea cucumber, the sea cucumber and various auxiliary materials are stewed together, so that the taste, the taste and the reservation of nutritional ingredients of the sea cucumber can be improved;
5. the preparation method of the fresh stewed sea cucumber provided by the invention is convenient to eat and easy to store.
In conclusion, the technical scheme of the invention solves the problems of complex soaking, damaged and lost nutrient components, poor taste, no seasoning, fishy and salty taste, difficult storage and the like in the prior art.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
Example 1
The invention provides a preparation method of a fresh stewed sea cucumber, which comprises the following steps:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding white fungus and stewing: blending the filtered Chinese dates and the Chinese wolfberry juice with 1000-2000 parts of purified water, pouring the blended Chinese dates and the Chinese wolfberry juice into a container, and then adding the whole piece of the pretreated dry tremella or the fresh tremella to cook for 1-3 hours; the water temperature is 85-98 ℃;
step four: adding sea cucumber and stewing: putting the pretreated sea cucumbers and the sugar into the container obtained in the third step, and continuously boiling for 2-3 hours; the water temperature is 85-98 ℃;
step five: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and anhydrous treatment;
step six: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
The pretreatment mode of the Chinese dates in the first step is as follows:
21. primary cleaning: cleaning 260 parts of 180-part jujube with warm water at 35-50 ℃ for one time, and cleaning fruit wax on the surface of the jujube;
22. removing kernels: removing core from cleaned fructus Jujubae;
23. secondary cleaning: cleaning the denucleated Chinese dates for the second time, and washing off impurities on the Chinese dates;
24. and controlling water for later use.
The pretreatment mode of the medlar in the first step is as follows:
31. selecting: selecting 30-80 parts of wolfberry fruits, and removing impurities;
32. cleaning: cleaning to remove impurities on the surface of the wolfberry fruit;
33. and controlling water for later use.
The treatment method of the tremella in the third step is as follows:
41. selecting: selecting 20-30 parts of tremella, and removing mildewed and deteriorated parts;
42. primary cleaning: cleaning the tremella, and washing off dirt on the surface of the tremella;
42. foaming: soaking in water at 0-4 deg.C for 1-3 hr to make Tremella loose and soft;
43. removing impurities: removing impurities and defective products in the tremella;
44. crushing: pulverizing Tremella into 3-5mm granules;
45. secondary cleaning: cleaning the tremella particles;
46. and controlling water for later use.
The sea cucumber treatment method in the fourth step comprises the following steps:
51. removing internal organs: cutting apart 1100-2000 parts of fresh sea cucumber, and removing viscera and impurities;
52. primary cleaning: cleaning the fresh sea cucumber after removing the viscera;
53. vibration: the fresh sea cucumbers are subjected to vibration treatment by using an oscillator, the meat contraction of the sea cucumbers is assisted, the sea cucumbers are compact, and meanwhile, impurities in the sea cucumber meat are vibrated;
54. blanching and boiling: blanching in 92-93 deg.C water, and cooking to compact the meat;
55. secondary cleaning: cleaning mucus on the surface of the sea cucumber;
56. removing teeth: taking out the teeth of the sea cucumber mouth;
57. and (3) cleaning for three times: finally cleaning the sea cucumbers;
58. and controlling water for later use.
Example 2
On the basis of the embodiment 1, the invention also provides a preparation method of the fresh stewed sea cucumber;
the Tremella can adopt pretreated dry Tremella granule collected from outside.
When the externally collected pre-treated dry tremella particles are adopted, the processing steps are as follows:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding tremella and sea cucumber, stewing: blending the filtered Chinese dates and the filtered Chinese wolfberry juice with 2000 portions of purified water of 1000 plus materials, pouring the blended Chinese dates and the filtered Chinese wolfberry juice into a container, and adding the externally collected pre-treated dry tremella particles, the pre-treated sea cucumbers and the sugar for boiling for 1-3 hours; the water temperature is 85-98 ℃;
step four: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and no-water treatment;
step five: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and these modifications or substitutions do not depart from the spirit of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. A preparation method of fresh stewed sea cucumber is characterized by comprising the following steps:
the preparation method of the fresh stewed sea cucumber comprises the following steps:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding white fungus and stewing: blending the filtered Chinese dates and the filtered Chinese wolfberry juice with 2000 portions of 1000 plus materials of purified water, pouring the blended Chinese dates and the filtered Chinese wolfberry juice into a container, and adding the whole piece of the pretreated dry tremella or fresh tremella to cook for 1-3 hours; the water temperature is 85-98 ℃;
step four: adding sea cucumber and stewing: putting the pretreated sea cucumbers and the sugar into the container obtained in the third step, and continuously boiling for 2-3 hours; the water temperature is 85-98 ℃;
step five: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and no-water treatment;
step six: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
2. The method for preparing freshly stewed sea cucumbers according to claim 1, characterized in that:
the pretreatment mode of the Chinese dates in the step one is as follows:
21. primary cleaning: cleaning 260 parts of 180-part jujube with warm water at 35-50 ℃ for one time, and cleaning fruit wax on the surface of the jujube;
22. removing kernels: removing the core of the cleaned Chinese date;
23. secondary cleaning: washing the denucleated Chinese dates for the second time to remove impurities on the Chinese dates;
24. and controlling water for later use.
3. The method for preparing freshly stewed sea cucumbers according to claim 1, characterized in that:
the pretreatment mode of the medlar in the step one is as follows:
31. selecting: selecting 30-80 parts of wolfberry fruits, and removing impurities;
32. cleaning: cleaning to remove impurities on the surface of the wolfberry fruit;
33. and controlling water for later use.
4. The method for preparing freshly stewed sea cucumbers according to claim 1, characterized in that:
the tremella processing method in the third step is as follows:
41. selecting: selecting 20-30 parts of tremella, and removing mildewed and deteriorated parts;
42. primary cleaning: cleaning the tremella to remove dirt on the surface of the tremella;
42. foaming: soaking in water at 0-4 deg.C for 1-3 hr to make Tremella loose and soft;
43. removing impurities: removing impurities and defective products in the tremella;
44. crushing: pulverizing Tremella into 3-5mm granules;
45. secondary cleaning: cleaning the tremella particles;
46. and controlling water for later use.
5. The method for preparing freshly stewed sea cucumbers according to claim 1, characterized in that:
the sea cucumber treatment method in the fourth step comprises the following steps:
51. removing internal organs: cutting open 1100 plus 2000 parts of fresh sea cucumber, and removing internal organs and impurities;
52. primary cleaning: cleaning the fresh sea cucumber after removing the viscera;
53. vibration: the fresh sea cucumbers are subjected to vibration treatment by using an oscillator, the meat contraction of the sea cucumbers is assisted, the sea cucumbers are compact, and meanwhile, impurities in the sea cucumber meat are vibrated;
54. blanching and boiling: blanching in 92-93 deg.C water, and cooking to compact the meat;
55. secondary cleaning: cleaning mucus on the surface of the sea cucumber;
56. removing teeth: taking out the teeth of the sea cucumber mouth;
57. and (3) washing for three times: finally cleaning the sea cucumber;
58. and controlling water for later use.
6. The method for preparing freshly stewed sea cucumbers according to claim 1, characterized in that:
in the third step, the tremella can adopt the pre-treated dry tremella particles collected from outside.
7. The method for preparing freshly stewed sea cucumbers according to claim 6, wherein the method comprises the following steps:
when the externally collected pre-treated dry tremella particles are adopted, the processing steps are as follows:
the method comprises the following steps: stewing Chinese dates and Chinese wolfberry fruits: adding 1000-2000 parts of purified water into the pretreated Chinese dates and Chinese wolfberry fruits for stewing, wherein the water temperature is 85-95 ℃ and the time is 3-5 hours;
step two: filtering the Chinese date and medlar water: filtering to remove solid matters in the jujube and medlar water after stewing in the first step, precipitating, and filtering fine solid matters for the second time to form jujube and medlar juice for later use;
step three: adding tremella and sea cucumber, stewing: blending the filtered Chinese dates and the filtered Chinese wolfberry juice with 2000 portions of purified water of 1000 plus materials, pouring the blended Chinese dates and the filtered Chinese wolfberry juice into a container, and adding the externally collected pre-treated dry tremella particles, the pre-treated sea cucumbers and the sugar for boiling for 1-3 hours; the water temperature is 85-98 ℃;
step four: subpackaging: the package is a glass bottle package, and the glass bottle needs cleaning, disinfection and anhydrous treatment;
step five: and (3) sterilization: and (4) sterilizing the bottled fresh stewed sea cucumbers packaged in the fifth step by adopting a pasteurization method, wherein the sterilization temperature is 75-98 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210450313.1A CN114631621A (en) | 2022-04-24 | 2022-04-24 | Preparation method of fresh stewed sea cucumber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115152960A (en) * | 2022-06-23 | 2022-10-11 | 广东官栈营养健康科技有限公司 | Fresh stewed sea cucumber and preparation method thereof |
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| CN103815439A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like nourishing canned sea cucumbers and preparation method thereof |
| CN104886680A (en) * | 2015-03-10 | 2015-09-09 | 四川天科生态农业有限公司 | A ring-pull caned additive-free tremella beverage and a production method thereof |
| CN112841562A (en) * | 2021-01-14 | 2021-05-28 | 山东渔禧食品有限公司 | Dietary nutritional meal and preparation method thereof |
| CN112971130A (en) * | 2021-04-12 | 2021-06-18 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Instant sea cucumber soup and making method thereof |
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| CN103815439A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like nourishing canned sea cucumbers and preparation method thereof |
| CN104886680A (en) * | 2015-03-10 | 2015-09-09 | 四川天科生态农业有限公司 | A ring-pull caned additive-free tremella beverage and a production method thereof |
| CN112841562A (en) * | 2021-01-14 | 2021-05-28 | 山东渔禧食品有限公司 | Dietary nutritional meal and preparation method thereof |
| CN112971130A (en) * | 2021-04-12 | 2021-06-18 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Instant sea cucumber soup and making method thereof |
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| CN115152960A (en) * | 2022-06-23 | 2022-10-11 | 广东官栈营养健康科技有限公司 | Fresh stewed sea cucumber and preparation method thereof |
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Application publication date: 20220617 |