Abstract：The application of phase-type sterilization technology, blanching of fresh sea cucumber, seasoning, packaging and sterilization processes strength based on the research, established a production of fresh sea cucumber eat fresh new technology. In this study, through the seasoning process of polysaccharides, water-soluble protein and free amino acid changes in the amount of dissolution to determine the flavor of the low-temperature vacuum dip method. Study of texture of cooked before and after the sea cucumber, fresh sea to participate in the product in taste and nutrition, no significant difference.
2010, Vol. 24 
