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KMID : 1011620140300060670
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.670 ~ p.678
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Study of Heating Methods for Optimal Taste and Swelling of Sea-cucumber
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정연훈:Jung Yeon-Hun
유승석:Yoo Seung-Seok
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Abstract
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The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.
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KEYWORD
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sea-cucumber, swelling, boiling, steaming
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