Method for producing low temperature cooked sea cucumber

The invention relates to a method for producing low temperature cooked sea cucumber. The method comprises splitting fresh sea cucumber, cleaning the sea cucumber, removing internal organs and sand mouth, putting the sea cucumber in water, carrying out ultrasonic treatment for 0.1 to 1 hour, putting...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DIAO YONG, TIAN ZHENCHANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for producing low temperature cooked sea cucumber. The method comprises splitting fresh sea cucumber, cleaning the sea cucumber, removing internal organs and sand mouth, putting the sea cucumber in water, carrying out ultrasonic treatment for 0.1 to 1 hour, putting the sea cucumber between two parallel electrode plates in a plastic insulated water tank, pouring water into the sea cucumber, wherein the weight of the used water is 0.5-5 times that of the sea cucumber, carrying out heating treatment through AC with power of 10-500Hz and voltage of 10-1000v until a temperature is 40-85 DEG C, carrying out treatment through AC with power of 1-20KHz and voltage of 10-1000v for 1 to 20 minutes, taking out the sea cucumber, and carrying out drainage so that the low temperature cooked sea cucumber is obtained. The low temperature cooked sea cucumber is obtained through low temperature fast cooking so that protein denaturation is moderate. The method has effects of inactivating enzyme