PROBLEM TO BE SOLVED: To provide a processing method for sea cucumber, replacing for dry sea cucumber, saving labor owing to reducing the number of processing steps and requiring a short time for processing, and suitable for preservation.SOLUTION: A processing method for frozen sea cucumber includes a first processing step and a second processing step. The first processing step includes: 1. a preliminary treatment step of cutting and opening the abdomen of sea cucumber (Stichopus japonicus), removing visceral organs from the cut and opened abdomen followed by washing in water 2. a first heat treatment step of boiling the sea cucumber after the preliminary treatment step 3. a first cooling step of cooling the sea cucumber after the first heat treatment step and 4. a removing step of removing the front end, rear end and vertical travel muscle of the sea cucumber after the first cooling step. The second processing step includes: 5. a second heat treatment step of compressing and heat-treating the sea cucumber together with water, carbonate or hydrogen carbonate after the first processing step 6. a second cooling step of cooling the sea cucumber after the second heat-treatment step and 7. a freezing step of removing surface water from the sea cucumber after the second cooling step followed by freezing.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】本発明は、乾燥なまこに代わる、加工工程が少なく加工に要する時間が短いため手間がかからない保存に適したなまこの加工方法を提供すること。【解決手段】一次加工工程及び二次加工工程からなり、該一次加工工程は、1.ナマコ(Stichopus japonicus)の腹部を切り開き、切り開いた腹部から内臓を取除き水で洗う下処理工程と、2.下処理工程後ナマコをゆでる第一の熱処理工程と、3.第一の熱処理工程後ナマコを冷ます第一の冷却工程と、4.第一の冷却工程後ナマコから前端部、後端部及び縦走筋を取り除く除去工程からなり、該二次加工工程は、5.一次加工工程後、水及び炭酸塩または炭酸水素塩と共に、ナマコを加圧、加熱処理する第二の熱処理工程と、6.第二の熱処理工程後ナマコを冷ます第二の冷却工程と、7.第二の冷却工程後ナマコの表面水を除去し、冷凍する冷凍工程からなる二次加工工程、からなる冷凍ナマコの加工方法。【選択図】 図1
