Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" (RU)
发明人:
Ким Георгий Николаевич (RU),Ким Андрей Георгиевич (RU),Кучеренко Надежда Александровна (RU)
申请号：
RU2013118072/13
公开号：
RU2013118072A
申请日:
2013.04.18
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A method for preparing a gelled product and honey from sea cucumber, sea cucumber comprising a cleaning preliminary discharging the water, grinding, making honey, mixing, incubation with daily mixing, packing, characterized in that before grinding purified sea cucumber is heat treated at a temperature of 75-95 ° C for about 1-3 minutes under constant stirring, crushed sea cucumber initially into pieces no larger than 1 cm, then kuttiruyut for 5-15 minutes and introduce honey heated to a temperature of 26-35 ° C, stirring COMPONENT ntov carried out in a cutter at a ratio of mass portions: 30-60% of honey, 40-70% of cucumber, until a homogeneous mass, which is kept with stirring daily for 3 weeks at a temperature of from 0 to 5 ° C, then the resulting mass is introduced, stirring the food gelling additive in an amount of 1-10% by weight of sea cucumber and honey, the mixture is heated at a temperature of 55-95 ° C for 10-40 min, the finished product is packaged and chilled to a temperature not higher than 15 ° C.2. A method for preparing a gelled product and honey from sea cucumber, sea cucumber comprising a cleaning preliminary discharging the water, grinding, making honey, mixing, incubation with daily mixing, packing, characterized in that before grinding purified sea cucumber is heat treated at a temperature of 75-95 ° C in for about 1-3 minutes under constant stirring, crushed sea cucumber initially into pieces no larger than 1 cm, then kuttiruyut for 5-15 minutes and introduce honey heated to a temperature of 26-35 ° C, mixing components of comrade performed in the cutter at a ratio of mass portions: 30-60% of honey, cucumber 40-70%, to form1. Способ приготовления желированного продукта из трепанга и меда, включающий очистку трепанга с предварительным выпусканием воды, измельчение, внесение меда, перемешивание, выдерживание с ежедневным перемешиванием, упаковку, отличающийся тем, что перед измельчением очищенный трепанг подвергают тепловой обработке при темпе
