关键词: 即食地瓜参, 脱腥, 调味, 加工, instant sea cucumber（Acaudina molpadioides）, deo dorization, seasoning, processing

Abstract: On the basis of the raw material characteristic of sea cucumber, the study was carried out on the processing of instant sea cucumber to increase product diversity. By application of sensory score on the deodorization and flavoring ingredient optimization to obtain the best processing technology, the nutritional composition and health indicators of instant sea cucumber were measured. The results showed that the best ginger deodorization time was 15 min. The best seasoning formula of instant sea cucumber was white sugar 3.5 g, chicken essence2.5 g, soy sauce 2.5 g, salt 3 g, edible oil 20 g, pepper powder 0.2 g, garlic powder 18 g, ginger 18.5 g, and cooking wine 7 g. Instant sea cucumber was made by way of deodorization, seasoning and stir-frying have better flavor and rich nutrition. The sanitary index of the product was in line with the national standard.