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Jelly fish processing method

A processing method and technology of jellyfish, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficult storage, large changes in taste and flavor, and complicated operation, and achieve the effects of extending shelf life, retaining taste, and improving product quality

Inactive Publication Date: 2011-04-06
营口市荣发参蜇有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jellyfish processing technology has the following problems: First, it needs to be treated with three alum, and the operation is complicated, and the jellyfish after the three alum treatment is not easy to preserve, the taste and flavor change greatly, and it is easy to cause deterioration
Second, eating is more cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] Example A kind of jellyfish processing method

[0010] 1) Treatment of jellyfish: Separate the umbrella body of the jellyfish from the mouth and wrist, wash off the blood stains with sea water, remove the red coat from the fresh jellyfish with dark red clothes, and then process them to prevent color pollution. Wait for retting in a cool place to identify the filaments at the apex before processing, the time is 2-6 hours, the standard is when the filaments at the tip of the edge valve can be rubbed off by hand;

[0011] 2) Processing of umbrella parts: Adjust the salinity of the alum brine to 15%, and the amount of alum is 1% of the weight of the umbrella body. After the jellyfish umbrella body is washed, put it into the alum brine. Sprinkle salt on the jellyfish on the water surface, check the pickling situation every other week, continue to sprinkle salt on the jellyfish exposed to the water surface, and pickle for about a month until the salinity of the pickling wate...

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PUM

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Abstract

The invention relates to a jelly fish processing method. The adopted technical scheme comprises the following steps of: treating a jelly fish, namely, separating an umbrella body from an oral arm part of the jelly fish, flushing blood with seawater, removing red skin from a fresh jelly fish, processing, putting the oral arm part at a shade place until tip barbels are clear and processing; and processing the umbrella body and an oral arm, namely, adjusting the salinity of alum saline water to be between 10 and 20 percent, cleaning the umbrella body and the oral arm, putting the cleaned umbrella body and oral arm into the alum saline water, sprinkling salt on parts exposed out of the water surface, checking the pickling state once a week, continuing sprinkling salt on parts exposed out of the water surface and pickling for a month until the salinity of pickled water is between 20 and 25 percent, wherein the dosage of alum is 1 percent based on the total weight of the umbrella body and the oral arm. A jelly fish product processed by the method is easy to store and convenient to take and has good mouthfeel.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a jellyfish processing method. Background technique [0002] Jellyfish is a special aquatic product. The moisture content is high, and the production flood season is short. In order to prolong the preservation time of jellyfish and improve the utilization value, fresh jellyfish must be processed manually. The traditional jellyfish processing technology has the following problems: first, it needs to be processed with three alum, and the operation is complicated, and the jellyfish after the three alum treatment is not easy to preserve, and the taste and flavor change greatly, which is easy to cause deterioration. The 2nd, edible is more loaded down with trivial details. Contents of the invention [0003] The object of the present invention is to provide a jellyfish processing method, the jellyfish processed by the present invention is easy to preserve, convenient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 李秀珍
Owner 营口市荣发参蜇有限公司
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