Instant jellyfish food and method for producing the same

A technology of food and jellyfish, which is applied in the field of instant jellyfish food and its manufacturing, can solve the problems of loss of elasticity, affect the taste of eating, and inconvenience of eating, and achieve the effect of preventing embrittlement, crisp, tender and smooth taste, and fragrant taste

Inactive Publication Date: 2009-04-22
山东俚岛海洋科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this jellyfish water-containing sealed packaged food can well prevent the dehydration of the jellyfish and keep the inherent flavor and taste of the jellyfish fresh, tender and smooth, it is directly added to the jellyfish shreds after desalination, alum removal, and rinsing. Grade acetic acid, und

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The salted jellyfish with two alums is selected as the raw material, and the jellyfish slices of certain specifications are cut with a slicer. Put the jellyfish slices in the washing tank and rinse them with clean water to remove sand, rotted jellyfish bodies and other sundries, and remove the film on the jellyfish. Put the washed jellyfish slices in a metal tank, inject clear water, soak for 3 hours, soak the jellyfish slices to desalinate and remove alum, and the jellyfish slices after soaking should have no salty or astringent taste. Put the jellyfish slices after desalination and alum removal into hot water to blanch for 5 seconds, and the hot water is best kept in a slightly boiling state. Take out the blanched jellyfish slices and immediately put them in cold water to cool thoroughly. This cooling operation can keep the blanched jellyfish slices crisper; drain the cooled jellyfish slices, and sterilize them with ozone and ultraviolet rays, press Each bag weighs 4...

Embodiment 2

[0027]The salted jellyfish with three alums is selected as the raw material, and the shredded jellyfish of a certain specification is cut with a shredding machine. Put the shredded jellyfish in the washing tank and rinse it repeatedly with clean water to remove the sand in the jellyfish and the rotten jellyfish body and other sundries, and remove the film on the jellyfish; put the washed shredded jellyfish in a plastic basin, pour Purified filtered water is soaked for 1 hour to soak the shredded jellyfish to desalinate and remove alum. The shredded jellyfish after soaking should preferably have no salty or astringent taste. Blanch the desalted and de-aluminum shredded jellyfish in hot water for 3 seconds. It is best to keep the hot water in a slightly boiling state; take out the shredded jellyfish after blanching and immediately put it in cold water to cool thoroughly to keep it hot. The final jellyfish shreds are crisp. Drain the chilled shredded jellyfish and sterilize it w...

Embodiment 3

[0029] The salted jellyfish with two alums is selected as raw material, and cut into jellyfish pieces of a certain size with a slicer. Put the jellyfish pieces in the washing tank and rinse them with clean water to remove sand and other sundries, and remove the film on the jellyfish; put the washed jellyfish pieces in a metal tank, pour in clean water, and soak for 2 hours to treat the jellyfish. Soak the jellyfish pieces to desalinate and remove alum, and the jellyfish pieces after soaking should have no salty and astringent taste; the jellyfish pieces after desalination and alum removal are put into hot water and blanched for 4 seconds, and the hot water is kept in a slightly boiling state. Best; take out the blanched jellyfish pieces and immediately put them in cold water to cool thoroughly to keep the blanched jellyfish crispy and tender; drain the cooled jellyfish pieces and sterilize them with ultraviolet light. Weigh 312g of sterilized jellyfish pieces, mix with 4.8g of...

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PUM

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Abstract

The invention relates to ready-to-eat jellyfish food and a method for producing the same. The method comprises the following steps: selecting salted jellyfishes of two alums or three alums as raw materials, cutting the salted jellyfishes to be shaped, mixing the salted jellyfishes with an aqueous solution of edible salt and an antiseptic after rinsing, soaking and desalinating, removing the alums, blanching, cooling thoroughly, and sterilizing; packaging the jellyfishes airtightly by packing materials; selecting sesame oil to be packaged by the packing materials; selecting table vinegar to be packaged by the packing materials; selecting edible salt, monosodium glutamate, spice powder, cooked sesame, and cooked and crushed peanut to be packaged by the packing materials; and packaging the singly and airtightly-packaged contents in a composite mode to obtain the finished product. The compositions in weight percentage of the ready-to-eat jellyfish food are: 90 to 95 percent of the jellyfishes and the aqueous solution of the edible salt and the antiseptic, 0.5 to 1 percent of the sesame oil, 1 to 2 percent of table vinegar, and 3 to 8 percent of flavorings. The ready-to-eat jellyfish food has crisp and smooth mouthfeel and delicious taste, which can be eaten just by tearing the package and performing simple blending without treatments before eating. The method has the advantages of reasonable process, strong operability, and suitability for industrial production.

Description

technical field [0001] The invention relates to a mollusc aquatic food product, in particular to a ready-to-eat jellyfish food and a manufacturing method thereof. Background technique [0002] Jellyfish, also known as jellyfish, is a marine coelomate. It is extremely nutritious, high in protein, low in fat, rich in carbohydrates, inorganic salts and multivitamins. It is delicious to eat and has important economic and edible value. According to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and multivitamins. In addition, jellyfish is still a good medicine for curing diseases. Chinese medicine believes that jellyfish has the functions of clearing away heat and detoxification, reducing phlegm and softening firmness, lowering blood pressure and reducing swelling. "Return to Inkstone Records" said: "Sea snakes, wonderful medicines, promote qi and reduce phlegm, reduce inflamm...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 曲光伟
Owner 山东俚岛海洋科技股份有限公司
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