Modified atmosphere production method for edible jellyfish

A production method and modified atmosphere fresh-keeping technology, applied in food preservation, application, food science, etc., can solve the problems of excessive preservatives, etc., and achieve the effect of ensuring the same quality and simple processing and operation methods

Inactive Publication Date: 2010-09-15
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant jellyfish products currently on the market are mainly obtained by adding a large amount of preservatives (potassium sorbate, sodium benzoate) to obtain a longer shelf life, so there are often problems such as excessive preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] 1 Soaking and rinsing Soak the jellyfish skin or jellyfish head in clean water for 24h-48h, during which the water should be changed 4-6 times until there is no halogen smell. Then rinse and brush it with running tap water repeatedly for 10 minutes. The purpose of soaking and rinsing is to remove bacteria attached to the surface of the jellyfish.

[0008] 2 Soaking in dilute acetic acid Rinse the soaked and rinsed jellyfish skin or jellyfish head twice in dilute acetic acid, the concentration of acetic acid used is 0.2%, and the soaking time is 5 minutes. Dilute acetic acid washing and soaking is mainly to remove acidophilic microorganisms.

[0009] 3 Shredded Put the sterilized jellyfish evenly on the chopping board, shredded. Cut into filaments with a length of 5-10 cm and a width of 1.5 cm ± 0.1 cm.

[0010] 4 Rinse again Rinse the shredded jellyfish with clean water for another 10 minutes to remove the strong sour taste of acetic acid.

[0011] 5 Blanching Put t...

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PUM

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Abstract

The invention relates to the technical field of the processing and production technology of instant jellyfish, in particular to a modified atmosphere production method for edible jellyfish. The method is characterized by comprising the following steps of: (1) soaking and washing; (2) soaking through dilute acetic acid; (3) shredding; (4) re-washing; (5) blanching; (6) cooling and rinsing; (7) draining; and (8) modified atmosphere packaging: namely, packaging drained jellyfish shreds according to a specified weight, such as 100g per packet, under an aseptic condition by using a modified atmosphere of which a proportion is CO2:N2=6:4. Compared with the prior art, the method has the advantages that: a processing operation method is simple; and the product produced by the method does not require any preservative and refrigerated storage, has a shelf life up to 1 month, and is much superior to the conventional instant jellyfish products at the market.

Description

technical field [0001] The invention relates to the technical field of processing and production of ready-to-eat jellyfish, in particular to a production method of controlled-atmosphere preservation of edible jellyfish. Background technique [0002] Jellyfish is a traditional fishery catch object in our country and is a kind of precious seafood. Fresh jellyfish is mainly composed of collagen and a large amount of water, and must be processed before it can be stored and eaten. The traditional jellyfish products are three alum salted jellyfish. Because traditional salted jellyfish needs to be soaked, desalted, cleaned and other treatments before eating, it is quite inconvenient to consume. In recent years, people have carried out more development and research work on further processing traditional salted jellyfish into ready-to-eat jellyfish products in bags, and some instant jellyfish products have also appeared on the market. Since instant jellyfish is a ready-to-eat prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418
Inventor 陈舜胜于慧子谭昭仪
Owner SHANGHAI OCEAN UNIV
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