|
|
|
| Production Process of Instant Fresh Sea Cucumber |
| LI Yinta;LI Yujin;CHEN Yingxiang;SHAO Rending |
| Tai Xiang Group Marine Food and Nutrition Research Institute of Shandong Province, Shandong Rongcheng，264309 |
|
|
|
|
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.
|
|
|
|
|
|
|
|
| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
|
|
|
|
2010, Vol. 24 
