JPH11221010A - Processing/preservation for retaining taste/freshness/ quality of sea cucumber for long period of time - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processing/preserving method capable of retaining the taste/freshness/qualities of sea cucumber for a long period of time and making an eater taste sea cucumber and enjoy it in the same sense of taste as that in its raw freshness. SOLUTION: A synthetic vinegar comprising 70% of fruit juice and 30% of vinegar for cooking is produced and used. Since the synthetic vinegar covers a sea cucumber to make its taste mellow, the sea cucumber retains the same taste/freshness qualities as those in a raw freshness. The sea cumber can retain the same taste/freshness/qualities as those in a raw freshness for a long period of time by freezing and preservation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for processing and storing sea cucumber. More specifically, the present invention relates to a processing and preservation method that can prevent melting and decay, maintain the flavor, freshness, and quality as if it were fresh and fresh for a long period of time, and also can be eaten as it is in a sherbet state and naturally thawed. .

[0002]

2. Description of the Related Art Originally, sea cucumber was captured and landed,
Two days for blue sea cucumber and four days for red sea cucumber melt and become unsuitable as industrial food. Therefore, vinegared, boiled, canned, frozen, dried and baked storage methods have been invented. However, all of the inventions lose flavor and significantly reduce freshness and quality when compared to fresh sea cucumber.

Therefore, a method of producing vinegar (Japanese Patent Publication No. 61-61)
Japanese Unexamined Patent Publication No. 22927) is for pickling, the method for producing canned sea cucumber (Japanese Patent Publication No. 56-43328) is boiled and canned, and the frozen storage of sea cucumber (Japanese Patent Publication No. 57-17500) is boiled and frozen for sea cucumber. To soften and taste
Japanese Patent No. 31964) is a method of cooking and drying, and preserving sea rats (Japanese Patent Application Laid-Open No. 60-227632).
Is a method for producing stored food of boiled / canned and sea rat (Japanese Unexamined Patent Publication No.
Boiled and dried; boiled sea cucumber frozen storage method (Japanese Patent Application Laid-Open No. 01-153064); boiled and frozen; sea cucumber processing method (Japanese Patent Application Laid-Open No. 01-296957); Processing method (JP-A-06-7)
No. 8721) Boiling, vinegar pickling, drying method for sea cucumber, etc. (Japanese Patent Application Laid-Open No. 07-203840) is drying, “Culinary Encyclopedia” edited by Shufu no Tomosha, Shufu no Tomosha Co., Ltd. (Showa 41-4-).
1) Issued P251, Namako is processing and preserving sweet and sour pickles.

[0004]

In the former of those described in the prior art, in the case of pickling, vinegar penetrates into sea cucumber by preserving it for a long period of time, and when eaten it pierces the throat and compares it with the raw one. The loss of flavor, freshness and quality are also remarkably reduced. In addition, even when cooked, baked and dried, the loss of flavor, freshness and quality are remarkably reduced as compared with the raw one. Sea cucumber ban is 1
There is from January 1 to March 1 of the following year.

Accordingly, the present invention has been made in view of the problems of the prior art, and has as its object the purpose of the present invention is to provide the same sea cucumber flavor and freshness as those of fresh sea cucumber.
An object of the present invention is to provide a processing / preservation method for maintaining freshness and quality for a long period of time.

[0006]

Means for Solving the Problems In order to achieve the above object, the present invention relates to a method for processing and storing sea cucumber, in which only dirt adhering to fresh sea cucumber is washed off with a saline solution to retain the flavor.

[0007] After washing with water, cut into a shape that can be eaten as it is and drained. Each time processing is applied, the freshness and quality deteriorate and a downward line is drawn.

[0008] Synthetic vinegar (1) tangerine 70%, cooking vinegar 3
0%, sugar is the solubility limit, (2) tangerine 50%, orange 20
%, Cooking vinegar 30%, and sugar are limited to the solubility limit.

Dried sea cucumber is submerged in synthetic vinegar.
By doing so, the synthetic vinegar wraps the sea cucumber and also covers the epidermis, so that the flavor, freshness and quality can be maintained. Also, since the juice is 70%, it has a mild taste even when eaten.

[0010] Storage is 100g of immersed in synthetic vinegar
By storing in a container containing 300 g, a container containing 300 g, or a container containing 500 g, evacuating air, sealing and freezing and storing, long-term storage for one year can be performed. Since the fruit juice is natural and does not penetrate into the throat even if it is frozen and stored for a long period of time, it wraps the sea cucumber and its epidermis, so that the flavor, freshness and quality can be maintained at 90% to 85% of freshness.

[0011]

Embodiments of the present invention will be described with reference to the drawings. In FIG. 1, the container is made of plastics such as a vinyl chloride resin, into which synthetic vinegar and sea cucumber cut to be eaten are put, and a lid is attached with a vinyl film on the container.

[0012]

[Embodiment] Putrefaction becomes zero by processing and freezing.

Assuming that the flavor of living sea cucumber is 10, the frozen sea cucumber can maintain a flavor of 9 to 8.5 when the sea cucumber is naturally thawed.

Assuming that the freshness of the live sea cucumber is 10, freshness of the frozen sea cucumber was 9 to 8.5 when the sea cucumber was naturally thawed.

Assuming that the quality of living sea cucumber is 10, the storage according to claim 4 can maintain the quality of 9 at the time of thawing after 6 months and 8.5 at the time of thawing after 12 months, and , Epidermis and flesh are not melted.

As a result of refrigerated storage of the thawed sea cucumber for 3 days, the flavor, freshness and quality could be maintained at the time of thawing.

[0017]

Since the present invention is configured as described above, the following effects can be obtained.

According to the first aspect of the present invention, the flavor, freshness and quality of sea cucumber can be maintained for a long time,
Moreover, the sea cucumber can be enjoyed all year round, as well as the closed season from April 1 to October 31.

By processing and storing according to the second aspect of the present invention, the food can be tasted as it is in a sherbet state without thawing and secondary processing.

By the processing and storage according to the third aspect, the throat is not pierced like the sourness of vinegar, and the rounded taste can be enjoyed to envelop the skin and quality.

According to the fourth aspect of the present invention, the flavor, freshness and quality can be enjoyed over a long period of time in the same manner as fresh sea cucumber.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of sea cucumber cut for eating, sea cucumber and synthetic vinegar placed in a container, packaged and preserved.

FIG. 2 is a plan view of a sea cucumber for storage.

[Explanation of symbols]

 1. 1. Sea cucumber cut for eating Synthetic vinegar 3. Plastic container 4. Vinyl film

Claims (4)

[Claims] 1. A method of immersing sea cucumber in synthetic vinegar of fruit juice and cooking vinegar for processing and storage 2. Dirt adhering to sea cucumber is washed off with salt water to remove internal organs, washed with water, cut into a form that can be eaten as it is, and immersed in synthetic vinegar of fruit juice and cooking vinegar for processing. The method of claim 1, wherein the processing is performed. 3. The processing and preserving method according to claim 1, wherein the fruit juice is a synthetic vinegar of tangerine / orange and cooking vinegar. 4. The processing and preserving method according to claim 1, wherein the preservation is performed by freezing.