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Lactic acid bacteria fermented jellyfish product and processing method thereof

A technology of lactic acid bacteria fermentation and processing method, applied in the field of lactic acid bacteria fermented jellyfish products and its processing, can solve the problems of insufficient diversification of processed food, adding preservatives, etc., and achieve the effect of easy implementation and popularization, and simple processing technology

Inactive Publication Date: 2012-10-03
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first object of the present invention is to provide a lactic acid bacteria fermented jellyfish product to solve the problems that preservatives need to be added to the existing jellyfish ready-to-eat food and the diversification of its processed food is insufficient
[0007] The second purpose of the present invention is to provide a processing method for lactic acid bacteria fermented jellyfish products, to solve the problem that preservatives need to be added to the existing jellyfish instant food and the diversification of its processed food is insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Take 50kg of salted alum jellyfish, soak them in water for 6 hours, and change the water until there is no halogen smell; then use sterilized knives and chopping boards (all the tools used are sterilized with 75% ethanol alcohol or 100°C boiling water) to desalinate and dealum Cut the jellyfish into pieces; then scald them with 60°C cooling boiling water for 30 seconds, then cool and drain; divide the drained jellyfish pieces into glass bottles with a specification of 100g, and inject each bottle with 3% Salt, 2% glucose 100ml of sterile fermentation broth, then inoculated with 3ml of Lactobacillus plantarum seed solution, sealed, and fermented at 30°C for 48 hours to obtain lactic acid bacteria fermented jellyfish products, and then refrigerated at 4°C.

Embodiment 2

[0045]Take 50kg of salted alum jellyfish, soak them in water for 6 hours, and change the water until there is no halogen smell; then use sterilized knives and chopping boards (all the tools used are sterilized with 75% ethanol alcohol or 100°C boiling water) to desalinate and dealum Cut the jellyfish into pieces; then scald them with 55°C cooling boiling water for 20 seconds, then cool and drain; divide the drained jellyfish pieces into glass bottles with a specification of 100g, and inject each bottle with 3% Salt, 2% glucose 100ml of sterile fermentation broth, then inoculated with 4.5ml of Lactobacillus plantarum seed solution, sealed, and fermented at 35°C for 31 hours to obtain lactic acid bacteria fermented jellyfish products, and then refrigerated at 4°C.

[0046] The present invention has developed a lactic acid bacteria fermented jellyfish product, which contains a certain number of viable bacteria and can achieve the effect of health care; and the processing method an...

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PUM

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Abstract

The invention discloses a lactic acid bacteria fermented jellyfish product and a processing method thereof. The processing method of the lactic acid bacteria fermented jellyfish product comprises the following steps of: soaking salt-alum jellyfish, and washing; then aseptically dicing or shredding, and carrying out hot iron treatment on obtained dices and shreds; then cooling, draining, and aseptically separately charging into containers; injecting fermentation liquor into the separately charged containers, and inoculating lactic acid bacteria seed liquor; and then carrying out sealed fermentation to obtain the lactic acid bacteria fermented jellyfish product. The lactic acid bacteria fermented jellyfish product developed by the invention contains a certain viable count and can achieve the health-care effect; the processing method and process of the lactic acid bacteria fermented jellyfish product is simple, easy to implement and popularized; the processing method of the lactic acid bacteria fermented jellyfish product can also achieve the fresh-keeping effect, and therefore, preservatives are unnecessary to be added; and the lactic acid bacteria fermented jellyfish product has the unique characteristics of freshness, fragrance, tenderness and crispness.

Description

technical field [0001] The invention relates to a new fresh-keeping technology for aquatic products and the field of new product development, in particular to a jellyfish product fermented by lactic acid bacteria and a processing method thereof. [0002] Background technique [0003] Jellyfish has the characteristics of delicious taste, crisp and refreshing, but fresh jellyfish is difficult to preserve, so its products have always been a research hotspot in the food field. Jellyfish is extremely nutritious, and its nutrient composition is unique in that its fat content is extremely low, and its protein and inorganic salts are rich in content. According to the determination: every 100 grams of jellyfish contains about 65 grams of water, 66 kcal of heat, 182 mg of calcium, 132 micrograms of iodine, and various vitamins. "Compendium of Materia Medica" records that jellyfish has the functions of clearing away heat and detoxification, reducing phlegm and softening hardness, low...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 陈舜胜李晓明张一华边晶晶邱伟强
Owner SHANGHAI OCEAN UNIV
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