CN101518342B - Nutritious sea cucumber and preparation method thereof - Google Patents

Abstract

The invention relates to a nutritious sea cucumber, which comprises the following formulation: 30 to 50 kg of soaked sea cucumbers, 25 to 45 kg of pettitoes, 18 to 30 kg of chicken feet, 1.5 to 2.5 kgof soy protein, 6 to 10 kg of carrageenan, 6 to 10 kg of laver, 2.5 to 3.8 kg of shallots, 1.5 to 2.5 kg of gingers, 0.15 to 0.25 kg of pepper, 2.5 to 3.8 kg of salt, 4 to 6 kg of seafood sauce, 0.4 to 0.6 kg of monosodium glutamate , 0.4 to 0.6 kg of chicken essence, 2.5 to 3.8 kg of white sugar, 1.5 to 2.5 kg of cooking wine, and 30 to 50 kg of water. The method can improve nutrition componentsof the imported cheap sea cucumbers by the reasonable processing technology, can meet human body requirements, improves the edible value of the imported sea cucumbers, has the advantages of good mout hfeel and low production cost and is suitable for industrial production.

Description

A kind of nutritious sea cucumber and preparation method thereof

Technical field

The present invention relates to a kind of nutritious sea cucumber and preparation method thereof.

Background technology

Sea cucumber is that a kind of nutritional labeling is abundant, and possesses anti-hepatopathy, antidotal natural nourishing health food.But all the time because the costing an arm and a leg of sea cucumber, a lot of consumers can only hang back.In recent years, by external import a large amount of low price sea cucumbers, but, do not had an optimistic view of by people because of its product reach mouthfeel mutually not as good as domestic traditional grey stichopus japonicus.But through researching and analysing discovery, its nutritional labeling of the sea cucumber of the low price of import and function factor and domestic higher-priced grey stichopus japonicus gap are little, possess very big exploitation and are worth.

In addition, the analysis showed that according to the study that the protein structure of sea cucumber lacks other necessary amino acid of human body all based on the collagen egg, also there is certain defective in its nutritive value.

Summary of the invention

The object of the present invention is to provide a kind of nutritious sea cucumber and preparation method thereof, technical problem to be solved is: pass through reasonable process technology, increase the nutritional labeling of import low price sea cucumber, can satisfy needed by human body, and the edibility of raising import sea cucumber, mouthfeel is good, and production cost is low, is suitable for suitability for industrialized production.To overcome the defective of existing low price sea cucumber.

In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme.

A kind of nutritious sea cucumber, it is as follows to it is characterized in that filling a prescription: waterishlogged Stichopus japonicus 30～50kg, pig's feet 25～45kg, shank 18～30kg, soybean protein 1.5～2.5kg, carragheen 6～10kg, laver 6～10kg, green onion 2.5～3.8kg, ginger 1.5～2.5kg, pepper powder 0.15～0.25kg, salt 2.5～3.8kg, seafood soy-sauce 4～6kg, monosodium glutamate 0.4～0.6kg, chickens' extract 0.4～0.6kg, white sugar 2.5～3.8kg, cooking wine 1.5～2.5kg, water 30～50kg.

The preparation method of described nutritious sea cucumber is characterized in that being prepared from according to following steps:

1), the preparation of raw material: waterishlogged Stichopus japonicus and laver are cleaned, removed impurity; Shank and the clean bone that takes off of pig's feet are removed grease;

2), the preliminary treatment of raw material: the broken slurrying of the raw material that step 1) was handled concentrates and makes high concentration raw material juice;

3), batching is prepared: green onion, ginger are cut into broken end; Proportionally getting pepper powder, salt, seafood soy-sauce, monosodium glutamate, chickens' extract, white sugar, cooking wine mixes;

4), with 3) step gained batching, mushed scallion ginger and soybean protein, carragheen put into water and mix and blend;

5), with 2) step gained raw material juice adds 4) mix in the mixed liquor that makes of step, be heated to 80 ℃, be filled in the sea cucumber model natural cooling forming;

6), sterilization, packing, vacuum packaging, the vacuum of sealing is 0.06～0.1MP.

Good effect of the present invention is:

(1), by prescription of the present invention and manufacture craft, the low price waterishlogged Stichopus japonicus can be carried out deep processing, do ash discharge stichopus japonicus shape then, and existing grey stichopus japonicus has abundanter nutrition.Improved the added value of existing sea cucumber.

(2), contain abundant collagen in the shank, sea cucumber, it is combined with import low price waterishlogged Stichopus japonicus, improve the collagen content of sea cucumber; The adding of soybean protein and laver replenishes the amino acid that sea cucumber lacks, and improves the edibility of import low price sea cucumber.

(3), finished product sterilization, vacuum packaging, sanitation performance is good, and is edible more convenient, and processing technology is simple, cost is low, is suitable for a large amount of industrial production, has very high industrial value.

The specific embodiment

Further specify the present invention below in conjunction with specific embodiment.

Embodiment one

The nutritious sea cucumber prescription is as follows: waterishlogged Stichopus japonicus 30kg, pig's feet 25kg, shank 18kg, soybean protein 1.5kg, carragheen 6kg, laver 6kg, green onion 2.5kg, ginger 1.5kg, pepper powder 0.15kg, salt 2.5kg, seafood soy-sauce 4kg, monosodium glutamate 0.4kg, chickens' extract 0.4kg, white sugar 2.5kg, cooking wine 1.5kg, water 30kg.

Be prepared from according to following steps:

1), the preparation of raw material: waterishlogged Stichopus japonicus and laver are cleaned, removed impurity; Shank and the clean bone that takes off of pig's feet are removed grease; The method of removing grease mainly is to boil repeatedly, and oil slick is removed in cooling.

2), the preliminary treatment of raw material: the broken slurrying of the raw material that step 1) was handled concentrates and makes high concentration raw material juice;

3), batching is prepared: green onion, ginger are cut into broken end; Proportionally getting pepper powder, salt, seafood soy-sauce, monosodium glutamate, chickens' extract, white sugar, cooking wine mixes;

4), with 3) step gained batching, mushed scallion ginger and soybean protein, carragheen put into water and mix and blend;

5), with 2) step gained raw material juice adds 4) mix in the mixed liquor that makes of step, be heated to 80 ℃, be filled in the sea cucumber model natural cooling forming;

6), sterilization, packing, vacuum packaging, the vacuum of sealing is 0.06～0.1MP.

Embodiment two

The nutritious sea cucumber prescription is as follows: waterishlogged Stichopus japonicus 50kg, pig's feet 45kg, shank 30kg, soybean protein 2.5kg, carragheen 10kg, laver 10kg, green onion 3.8kg, ginger 2.5kg, pepper powder 0.25kg, salt 3.8kg, seafood soy-sauce 6kg, monosodium glutamate 0.6kg, chickens' extract 0.6kg, white sugar 3.8kg, cooking wine 2.5kg, water 50kg.

The preparation method is with embodiment one.

Embodiment three

The nutritious sea cucumber prescription is as follows: waterishlogged Stichopus japonicus 40kg, pig's feet 35kg, shank 25kg, soybean protein 2kg, carragheen 8kg, laver 8kg, green onion 3kg, ginger 2kg, pepper powder 0.2kg, salt 3kg, seafood soy-sauce 5kg, monosodium glutamate 0.5kg, chickens' extract 0.5kg, white sugar 3kg, cooking wine 2kg, water 40kg.

The preparation method is with embodiment one.

Described waterishlogged Stichopus japonicus comprises sea cucumber at a low price such as topaz ginseng, Bai Shican, plum blossom ginseng, imitative stichopus japonicus.

Claims (1)

1. nutritious sea cucumber, it is as follows to it is characterized in that filling a prescription: waterishlogged Stichopus japonicus 30～50kg, pig's feet 25～45kg, shank 18～30kg, soybean protein 1.5～2.5kg, carragheen 6～10kg, laver 6～10kg, green onion 2.5～3.8kg, ginger 1.5～2.5kg, pepper powder 0.15～0.25kg, salt 2.5～3.8kg, seafood soy-sauce 4～6kg, monosodium glutamate 0.4～0.6kg, chickens' extract 0.4～0.6kg, white sugar 2.5～3.8kg, cooking wine 1.5～2.5kg, water 30～50kg; The preparation method is as follows:

1), the preparation of raw material: waterishlogged Stichopus japonicus and laver are cleaned, removed impurity; Shank and the clean bone that takes off of pig's feet are removed grease;

2), the preliminary treatment of raw material: the broken slurrying of raw material with step 1) was handled concentrates and makes high concentration raw material juice;

3), batching is prepared: green onion, ginger are cut into broken end; Proportionally getting pepper powder, salt, seafood soy-sauce, monosodium glutamate, chickens' extract, white sugar, cooking wine mixes;

4), with 3) step gained batching and soybean protein, carragheen put into water and mix and blend;

5), with 2) step gained raw material juice adds 4) mix in the mixed liquor that makes of step, be heated to 80 ℃, be filled in the sea cucumber model natural cooling forming;

6), sterilization, packing, describedly be packaged as vacuum packaging, the vacuum of sealing is 0.06～0.1MP.