阅读说明：本技术 一种即食海参的加工方法 (Processing method of instant sea cucumber ) 是由 朱飞飞 于 2020-07-27 设计创作，主要内容包括：一种即食海参的加工方法,包括以下步骤：S1、选取新鲜海参放入煮沸的容器内进行水煮操作；S2、从容器内将海参捞出并立即加入食盐腌制3～7小时；S3、腌制结束后使用清水将海参洗净,加入0℃的自来水脱盐8～16小时；S4、脱盐结束后,从自来水中将海参捞出,加入食用碱水浸泡18～30小时；S5、浸泡结束后,将海参连同浸泡海参的食用碱水一同加热至海参回软后将海参捞出自然冷却；S6、将冷却后的海参用自来水连续清洗2～5遍,然后用纯净水连续清洗2～5遍,清洗过后将海参放入0℃的纯净水中浸泡,每隔5～10小时换水一次,换水6～10次后则完成对海参的加工操作。(A processing method of instant sea cucumbers comprises the following steps: s1, selecting fresh sea cucumbers and putting the fresh sea cucumbers into a boiling container for water boiling operation; s2, fishing out the sea cucumber from the container and immediately adding salt to pickle for 3-7 hours; s3, after pickling, washing the sea cucumbers by using clear water, and adding tap water at the temperature of 0 ℃ for desalting for 8-16 hours; s4, after desalting, fishing out the sea cucumber from tap water, and adding edible alkaline water to soak for 18-30 hours; s5, after the soaking, the sea cucumber and the edible alkaline water for soaking the sea cucumber are heated together until the sea cucumber is softened, and then the sea cucumber is fished out and naturally cooled; s6, continuously washing the cooled sea cucumbers for 2-5 times by using tap water, then continuously washing the sea cucumbers for 2-5 times by using purified water, soaking the sea cucumbers in the purified water at 0 ℃, changing the water every 5-10 hours, and finishing the processing operation of the sea cucumbers after changing the water for 6-10 times.)

1. A processing method of instant sea cucumbers is characterized by comprising the following steps: the method comprises the following steps:

s1, selecting fresh sea cucumbers and putting the fresh sea cucumbers into a boiling container for water boiling operation;

s2, fishing out the sea cucumber from the container and immediately adding salt to pickle for 3-7 hours;

s3, after pickling, washing the sea cucumbers by using clear water, and adding tap water at the temperature of 0 ℃ for desalting for 8-16 hours;

s4, after desalting, fishing out the sea cucumber from tap water, and adding edible alkaline water to soak for 18-30 hours;

s5, after the soaking, the sea cucumber and the edible alkaline water for soaking the sea cucumber are heated together until the sea cucumber is softened, and then the sea cucumber is fished out and naturally cooled;

s6, continuously washing the cooled sea cucumbers for 2-5 times by using tap water, then continuously washing the sea cucumbers for 2-5 times by using purified water, soaking the sea cucumbers in the purified water at 0 ℃, changing the water every 5-10 hours, and finishing the processing operation of the sea cucumbers after changing the water for 6-10 times.

2. The processing method of the instant sea cucumber according to claim 1, characterized in that: in the step S1, the fresh sea cucumber is put into a water boiler to be cooked.

3. The method for processing instant sea cucumber according to claim 2, characterized in that: the volume ratio of the sea cucumber to the salt in the salting in the step S2 is 2-5: 1.

4. The method for processing instant sea cucumber according to claim 3, wherein the method comprises the following steps: the volume ratio of the sea cucumber to 0 ℃ tap water in the desalting step S3 is 1: 2-4.

5. The method for processing instant sea cucumber according to claim 4, wherein: in the step S4, the volume ratio of the sea cucumber to the edible alkaline water is 1: 2-3 when the sea cucumber is soaked in the edible alkaline water.

6. The method for processing instant sea cucumber according to claim 5, wherein: in the step S6, the volume ratio of the sea cucumber to the purified water at 0 ℃ is 1: 2-3 when the sea cucumber is soaked in the purified water at 0 ℃.

Technical Field

The invention relates to the field of food processing, in particular to a processing method of instant sea cucumbers.

Background

The sea cucumber is a health-care product with rich nutrition, and the modern nutriology research shows that the sea cucumber is a nutritional food with high protein, high mineral substances, low fat, low sugar and no cholesterol. In recent years, researches show that the sea cucumber contains a large amount of active substances, such as sea cucumber collagen, sea cucumber mucopolysaccharide, sea cucumber toxin and the like, and the ingredients have good physiological activities of resisting aging and tumors, improving the immunity of the organism and reducing the levels of serum cholesterol and triglyceride.

The sea cucumber has long growth period, small quantity and difficult capture; the requirements of artificial culture conditions are strict, the finished product rate of the sea cucumbers is low, and the cost is high. Moreover, the sea cucumber has strict requirements on survival environment after coming out of the sea and is difficult to transport, so that the sea cucumber needs to be reasonably processed for sale in a large market range, particularly in inland areas far away from a coastline.

The preparation method of the currently common sea cucumber deep-processing product comprises the following steps: non-instant sea cucumber raw products such as salted sea cucumber or dried sea cucumber; pure sea cucumber products, such as sea cucumber original bodies are made into powder by the modes of freeze drying, freeze drying and the like, and the powder is filled into capsules; sea cucumber extract products such as sea cucumber capsules, sea cucumber oral liquid; instant sea cucumber products, such as canned sea cucumber, bagged sea cucumber and the like.

In the methods, the non-instant sea cucumber raw product needs to be soaked and soaked in clear water when being eaten, the eating method is complicated, and the nutritional ingredients are greatly reduced after being folded for several times; the original flavor of the sea cucumber cannot be kept in the products of the sea cucumber powder or the extract; in the existing instant sea cucumber products, in order to make the sea cucumber cooked thoroughly, additives are used, so that nutrition is lost, the sea cucumber is a non-healthy food, or the cooked sea cucumber mostly has the conditions of hard mouthfeel and difficult chewing, so that a large amount of nutrient components in the sea cucumber are difficult to absorb. Moreover, sea cucumbers are tasteless originally, and especially sea cucumbers are fat in body walls and are more difficult to taste, and are generally cut or chopped and then are flavored by various cooking methods, so that the processing is complicated, the inherent nutrition of the sea cucumbers is destroyed, and part of the nutrition is lost.

Disclosure of Invention

The invention aims to solve the problems and provides a processing method of instant sea cucumbers which are easy to taste and have higher nutritional value.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a processing method of instant sea cucumbers comprises the following steps:

s1, selecting fresh sea cucumbers and putting the fresh sea cucumbers into a boiling container for water boiling operation;

s2, fishing out the sea cucumber from the container and immediately adding salt to pickle for 3-7 hours;

s3, after pickling, washing the sea cucumbers by using clear water, and adding tap water at the temperature of 0 ℃ for desalting for 8-16 hours;

s4, after desalting, fishing out the sea cucumber from tap water, and adding edible alkaline water to soak for 18-30 hours;

s5, after the soaking, the sea cucumber and the edible alkaline water for soaking the sea cucumber are heated together until the sea cucumber is softened, and then the sea cucumber is fished out and naturally cooled;

s6, continuously washing the cooled sea cucumbers for 2-5 times by using tap water, then continuously washing the sea cucumbers for 2-5 times by using purified water, soaking the sea cucumbers in the purified water at 0 ℃, changing the water every 5-10 hours, and finishing the processing operation of the sea cucumbers after changing the water for 6-10 times.

Further, in step S1, the fresh sea cucumber is put into a boiling water pot to be cooked.

Further, the volume ratio of the sea cucumber to the salt in the salting in the step S2 is 2-5: 1.

Further, the volume ratio of the sea cucumber to 0 ℃ tap water in the desalting in the step S3 is 1: 2-4.

Further, in the step S4, the volume ratio of the sea cucumber to the edible alkaline water is 1: 2-3 when the sea cucumber is soaked in the edible alkaline water.

Further, in the step S6, the volume ratio of the sea cucumber to the purified water at 0 ℃ is 1: 2-3 when the sea cucumber is soaked in the purified water at 0 ℃.

Compared with the prior art, the invention has the advantages and positive effects that:

the preparation method of the instant sea cucumber does not need high-temperature and high-pressure sterilization, the sea cucumber does not need to be cooked by feed liquid, and can be directly eaten or eaten in combination with the feed liquid after being prepared, the preparation process is simple and quick, the prepared sea cucumber has delicious taste, and the original elasticity and taste of the sea cucumber are maintained; meanwhile, the sea cucumber is flavored by salting with salt, so that the edible mouthfeel of the sea cucumber is further improved; in addition, the sea cucumber is not cut into sections and shredded in the preparation process of the sea cucumber, so that the nutritional ingredients such as polysaccharide and the like in the prepared sea cucumber are not lost, and a nutritional, delicious and convenient instant sea cucumber product is provided for consumers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived from the embodiments of the present invention by a person skilled in the art without any creative effort, should be included in the protection scope of the present invention.