Water retaining seasoning jellyfish

Abstract

The invention discloses water retaining seasoning jellyfish and relates to instant jellyfish food which is processed and treated. The water retaining seasoning jellyfish is characterized by adopting an alum method and a sterilizing technique to process and treat, using a plurality of seasonings and adding a water-retaining agent and an antistaling agent into the seasonings. The whole technical process includes the working procedures of 'cleaning mud and sand-alum-salt pickling-sterilizing-preparing seasonings-stocking and retaining freshness', and the like. The instant jellyfish food treated and processed by the technique has the advantages of good water retaining performance, high edibility, sterility, innocuity, long keeping life, abundant nutrition, crisp and tender taste, as well as delicious flavor. The instant jellyfish food can be kept for 12 months under the normal temperature, and can meet the requirements of being exported and sold in supermarkets.

Description

Technical field: [0001] The invention relates to processed jellyfish products. Background technique: [0002] Jellyfish, also known as jellyfish, is a marine animal rich in protein, fat, calcium, phosphorus, iodine, vitamin A, vitamin B and other nutrients needed by human physiology. Jellyfish also has high medicinal value. The jellyfish tastes tender and crisp, and with a variety of different seasonings, you can get seasoned jellyfish food with different flavors and fragrances. Therefore, jellyfish is regarded as a good seafood with both medicine and vegetables by the world. [0003] However, because jellyfish contains a small amount of toxic proteins such as pentacarboxylamine and histamine, if eaten directly without processing, it will cause abdominal pain, vomiting, diarrhea and other symptoms; also because it is caught in high temperature summer, and its water content is as high as 96 If it is not processed and stored in time, it will quickly rot and deteriorate. Ho...

AI Technical Summary

Problems solved by technology

The above-mentioned patented technologies all adopt the traditional two-alum or three-alum processing method. This processing method seriously destroys the cell wall of fresh jellyfish due to multiple alum salt immersion treatments, and not only makes a large amount of raw juice moisture in the jellyfish out, leading to the loss of nutrients and lack of taste, and a large amount of dehydration, so that only about 20% of the edible quality is left, which directly causes a waste of resources