Method for tenderizing sea cucumbers by heating

• Main Authors: LI HONGYAN, CHE HONGXIA, ZHANG CHEN, SONG LIN, CUI JINGTING, QIHANG, DONG XIUFANG, YANG RIDONG
• Format: Patent
• Language: Chinese; English
• Published: 18.10.2022
• 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 method for heating and tenderizing sea cucumbers, and relates to the technical field of sea cucumber tenderizing processing, and the method comprises the following steps: completely immersing sea cucumbers in a solution containing calcium ions, and incubating at 30-40 DEG C; according to the method disclosed by the invention, on the premise of tenderization with short period and simple condition control, the cured sea cucumber product still keeps good tenderness, and the production efficiency and the product quality of the instant sea cucumber are improved. Compared with a traditional sensory evaluation method for evaluating the tenderization level, the method has the advantage that the sensitivity of the evaluation method is improved from the aspect of the collagenous fiber structure. 本发明公开了一种加热嫩化海参的方法，涉及海参嫩化加工技术领域，包括以下步骤：将海参完全浸没在含钙离子的溶液中，30-40℃孵育。本发明方法能保证在周期短、条件控制简单的嫩化前提下，熟化后海参产品依然保持良好嫩度，提高即食海参的生产效率及其产品品质。与传统感官评价方法评价嫩化水平相比，本发明从胶原纤维结构角度提高了评价方法的灵敏度。