High-nutrition sea cucumber and processing technology thereof

• Main Authors: TIAN JIANXIN, ZHANG YU, ZHONG BILUAN, ZHAO YING
• Format: Patent
• Language: Chinese; English
• Published: 11.10.2022
• 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 discloses a high-nutrition sea cucumber and a processing technology thereof, and belongs to the technical field of food processing. The processing technology comprises the following steps: carrying out steam heat treatment on cleaned sea cucumbers for 15-30 minutes under the conditions that the temperature is 112-130 DEG C and the pressure is 100-150 MPa; compared with a common high-temperature water boiling heat treatment method in the prior art, the method has the advantages that the processed sea cucumbers can retain more nutritional ingredients such as protein, amino acid and polysaccharide, and loss and damage of the nutritional ingredients are reduced. The high-nutrition sea cucumbers processed by the method contain high-content protein, amino acid and polysaccharide components, and are high in nutritional value. 本发明公开了一种高营养海参及其加工工艺，属于食品加工技术领域。该加工工艺包括以下步骤：将清洗后的海参于112-130℃、100-150MPa的条件下蒸汽热处理15-30min。上述方法能够较现有技术中常用的高温水煮热处理方法使加工后的海参保留更多的蛋白质、氨基酸和多糖等营养成分，减少营养成分的流失和破坏。由此加工得到的高营养海参中同时含有较高含量的蛋白质、