Study on the freeze-dry processing technology of Stichopus japonicus

Abstract

The freeze-dry processing technology of sea cucumber Stichopus japonicus was investigated. The results showed that the content of protein in the product of three groups (500g/group) of live sea cucumber processed by three methods were 17.71%, 83.24% and 82.28% in 33.64g of salt-dried group, 46.20g of active sea cucumber and 41.14g of non-soaked sea cucumber, respectively. The proper freeze-drying process used can effectively retain the activity of sea cucumber, nutrient content, convenience in service and good in appearance as well.