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| The New Materials Processing Technology of the Read-to-eat Holothuria Products |
| YE Dan;XIE Chao |
| College of Food and Medicine, Zhejiang Ocean University, Zhejiang Zhoushan, 316000 |
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Abstract If make it to be the convenience food, the holothuria meat flavor can broaden the processing methods of holothuria,and improve the quality of its processing,enhance the economic value of holothuria farming,enriches our country fish market variety, satisfy the majority of the needs of different consumer groups.Experimental come ready-to-eat food leisure holothuria processing of raw materials in the best conditions for: uses the compound proteinase tender processing trepang raw material,uses the dissolution degree (DD%) of the collagen as the index for treatment effect .The results showed that when the feeling achieved best could be obtainde at enzymatic dosage of 0.075%(on basis of meat weight), temperature of 40℃ ,hydrolysis time of 50 min ,and abtainde by water-soaking for 13h.
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2008, Vol. 22 
