Water retaining seasoning jellyfish

A jellyfish and seasoning technology, applied in food preservation, food preparation, food science, etc., can solve the problems of destroying jellyfish cell walls, loss of nutrients, waste of resources, etc., to enhance anti-corrosion and quality preservation performance, maintain nutrients, and increase eating rate Effect

Inactive Publication Date: 2009-12-23
江门市丰正食品有限公司
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  • Abstract
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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 m

Method used

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Embodiment approach

[0014] Below processing technology of the present invention is described in detail:

[0015] 1. In the process of cleaning the sediment, wash the freshly caught jellyfish with running sea water for 10 minutes.

[0016] 2. Alum salt pickling process, the whole jellyfish that cleans is cut into jellyfish slices of about 2 centimeters and mixed with a certain proportion of alum and salt and pickled for 12 hours, making the leachate 50% of the jellyfish gross weight advisable. The mixing ratio of jellyfish, alum and table salt is 100: (1.5-1.8): (3-5).

[0017] 3. Alum removal process, soak the jellyfish strips pickled with alum salt in light water for 1-5 hours, stir and change the water every 1 hour, then pick up and dehydrate naturally for about 20 minutes.

[0018] 4. Sterilization and disinfection process, soak jellyfish shreds after removing alum in 50-500pp sodium hypochlorite solution or chlorine dioxide solution for 10-20 minutes, pick them up, wash them with clean water...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/22A23L1/015A23L3/3454A23L17/50A23L5/20A23L27/00
Inventor 陈子林
Owner 江门市丰正食品有限公司
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