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Processing method of instant jellyfish

A processing method and jellyfish technology are applied in the field of production and processing of jellyfish products, which can solve the problems of unfavorable health, excessive credit, and high salt content, and achieve the effects of less capital construction and equipment investment, simple process, and easy storage.

Inactive Publication Date: 2012-06-13
JIANGSU HAIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many ways to process jellyfish into food, but in the general production process, it is mainly soaked with salt alum, and the products produced have a single taste, and the high-salt and high-alum soaking process leads to the final product containing salt alum Too high, too much credit, bad for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Produce instant shredded jellyfish as follows:

[0027] 1. Raw materials: choose fresh jellyfish skin impregnated with salt and alum as raw materials, sort and clean after removing debris, and then cut into jellyfish shreds of the same size and convenient to eat;

[0028] 2. Soaking: Soak the cleaned and shredded jellyfish three times in circulating water, soak for 2 hours for the first time, 1 hour for the second time, and 1 hour for the third time to remove the alum contained in it.

[0029] 3. Marinate dipping: Put the stripped jellyfish into the marinade dipping solution for 1 hour to make it full of qualified salt bittern degree, wherein the bittern degree is 2 degrees;

[0030] 4. Inner bag vacuum packaging (sealed packaging), sterilization: take out the dipped jellyfish silk, put it into a food container and seal it, or put it into a food vacuum bag to vacuumize, heat seal and seal it;

[0031] 5. Proportioning seasoning: Carry out the seasoning proportioning (r...

Embodiment 2

[0037] Produce instant jellyfish head according to the following steps:

[0038] 1. Raw materials: choose fresh jellyfish heads impregnated with salt and alum as raw materials, sort and clean after removing debris, and then cut into small pieces of the same size and convenient to eat;

[0039] 2. Soaking: Fully soak the cleaned jellyfish head in circulating water for three times, soak for 2 hours for the first time, 1 hour for the second time, and 1 hour for the third time to remove the alum contained in it.

[0040] 3. Marinate dipping: Put the alum-removed jellyfish into the marinade dipping solution for 1 hour to make it full of the qualified bittern degree, wherein the bittern degree is 2 degrees;

[0041] 4. Inner bag vacuum packaging (sealed packaging), sterilization: take out the dipped jellyfish head, put it into a food container and seal it, or put it into a food vacuum bag to vacuumize, heat seal and seal it;

[0042] 5. Proportioning seasoning: Carry out the season...

Embodiment 3

[0048] Produce salted jellyfish shreds according to the following steps:

[0049] 1. Raw materials: choose fresh jellyfish skin impregnated with salt and alum as raw materials, sort and clean after removing debris, and then cut into jellyfish shreds of the same size and convenient to eat;

[0050] 2. Soaking: Soak the cleaned and shredded jellyfish three times in circulating water, soak for 2 hours for the first time, 1 hour for the second time, and 1 hour for the third time to remove the alum contained in it.

[0051] 3. Marinate dipping: put the alum-removed jellyfish shreds into the marinade dipping solution for 1 hour to make it full of qualified salt bittern degree, wherein the bittern degree is 10 degrees;

[0052] 4. Vacuum packaging in the inner bag (sealed packaging), sterilization: take out the dipped jellyfish silk, put it into a food container and seal it, or put it into a food vacuum bag, vacuum heat seal the package and seal it, and pasteurize it at a temperature...

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PUM

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Abstract

The invention relates to a processing method of instant jellyfish. The method comprises steps of washing, shredding, soaking, salting, flavoring, vacuum packaging (sealing). With the method provided by the invention, inhere appearances, inhere tastes, and nutrient components of jellyfish are well preserved. A flavoring formula is provided, such that jellyfish foodstuffs with multiple flavors, no preservative, and no vitriol are produced. The products are easy to store and to carry, and can be directly eaten. With the processing method, equipment investment is small, and the environment is not polluted. Therefore, the processing method has a good popularization value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production and processing method of jellyfish products. Background technique [0002] Jellyfish belongs to the coelenterate phylum of marine life, and belongs to the class of jellyfish. The whole body is translucent, white, blue or slightly yellow. The jellyfish umbrella can exceed 45cm, and the maximum can reach 1m. Each piece is broken into many petals, which are stretched by the part and unable to move. The umbrella part is called jellyfish skin, and the mouth and wrist part is called jellyfish head. It is edible and can be used as medicine. It is extremely nutritious and has been eaten since ancient times. It contains protein, carbohydrates, calcium, iodine and multivitamins. Jellyfish is also a good medicine for curing diseases blindly. Distributed in the northern and southern seas of my country. [0003] At present, there are many ways to process jellyfish into food, but in ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 贾成琦
Owner JIANGSU HAIYUAN FOOD
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