Unpeeled sea cucumbers have a raw, astringent taste reminiscent of seaweed, and a noticeable filmy texture, affecting their soft and chewy texture. Their uneven color and poor appearance make them unsuitable for high-end channels such as supermarket gift boxes, ready-to-eat sea cucumbers, and pre-prepared meals, hindering the creation of premium products and achieving a premium price. Traditional sea cucumber peeling methods mainly involve acid peeling or manual peeling, which are time-consuming, inefficient, and prone to incomplete peeling, leading to the loss of nutrients. Furthermore, traditional peeling methods increase the difficulty of exporting to the strict food regulations of European and American markets.
Solution Details
Sea cucumber peeling enzyme. This enzyme breaks down collagen and elastin in the connective tissue and muscle fibers of sea cucumbers, causing the connective tissue chains to separate quickly from the flesh, achieving complete peeling.
