Processing method of sea cucumber egg nutrition

• Main Authors: ZHANG JIAN, WANG MAOJIAN, ZHAO YUNPING
• Format: Patent
• Language: Chinese; English
• Published: 10.03.2010
• Subjects: 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

The invention provides a comprehensive processing method of sea cucumber eggs, comprising the following steps: taking the sea cucumber eggs in the traditional sea cucumber egg processing as raw materials, washing, crushing and homogenizing, then carrying out enzymolysis treatment by utilizing nematolyt, carrying out vacuum freeze drying on enzymolysis solution, granulating dried powder, selectinggranules with the granularity of 10-60 meshes to carry out supercritical CO2 extraction to obtain extract, namely a sea cucumber egg fatty natural product; and the relative contents of raw material protein and bioactive polypeptide after extraction are improved, thereby being beneficial to developing natural products of the protein and the bioactive polypeptide. The method has the advantages of energy saving and environment protection, rapidness and high efficiency, safety and sanitation as well as comprehensive utilization.