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Processing method of water-retention ready-to-eat natural rhopilema esculentum

A processing method and jellyfish technology, which is applied in the field of water-retaining instant natural jellyfish processing, can solve the problems of different pH values ​​of the final product, increased cost, and soft jellyfish texture, etc.

Inactive Publication Date: 2012-10-17
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent application number 91104919.3 discloses the use of 70-100 ℃ blanching jellyfish, too high blanching temperature will make the texture of the jellyfish soft; 60-80 hours, although the use of ozone water in soaking will not cause bacterial contamination, but the long soaking time and the maintenance of ozone concentration will increase the production cost
Although many ready-to-eat jellyfish are processed with potassium sorbate and acetic acid for preservation, the pH value of the final product is different due to the different addition ratios, so that the product can only be stored at low temperature for 12 months or can only be stored at room temperature. 3-6 months

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Shred salted jellyfish: Cut the block of salted jellyfish evenly into filaments with a length of 10cm and a width of 0.4cm.

[0016] (2) Blanching: blanching the salted jellyfish in 70°C water for 20 seconds; the weight ratio of jellyfish to water is 1:2.

[0017] The purpose of blanching is to make the salt and alum in the salted jellyfish dissolve better in the subsequent rinsing process, not to kill the bacteria in the jellyfish, so the blanching temperature does not need to be too high. If the blanching temperature is too high and the time is too long, it will not only denature the protein in the jellyfish, affect the crisp taste of the instant jellyfish, change the shape and quality of the product, but also increase the production cost. Table 1 shows the texture comparison results of jellyfish products under different blanching temperatures / times using a texture analyzer.

[0018] Table 1 Effects of different blanching temperatures / times on jellyfish quality ...

Embodiment 2

[0031] (1) Put the chunks of salted jellyfish evenly on the shredder, and cut them into filaments with a length of 5cm and a width of 0.5cm.

[0032] (2) Blanch the shredded salted jellyfish in filtered water at 60°C for 30 seconds, and the weight ratio of jellyfish to water is 1:3.

[0033] (3) Immediately rinse the blanched salted jellyfish in flowing water for 5 minutes, and then transfer to another flowing pool for rinsing for 30 minutes. The two rinsing processes are stirred with a stirrer.

[0034] (4) After the jellyfish is rinsed with running water, it is successively transferred to 4 still water pools for immersion. Each still water pool is soaked for 25 minutes. The weight ratio of jellyfish and water in each still water pool is 1:3. Then the water is drained to obtain the instant jellyfish that has been desalted and alum removed.

[0035] (5) Additive soaking: Soak in an aqueous solution containing 0.3% calcium chloride and 0.8% trehalose for 60 minutes, then soak ...

Embodiment 3

[0039] (1) Put the chunks of salted jellyfish evenly on the shredder, and cut them into 8cm long and 0.6cm wide filaments.

[0040] (2) Blanch the shredded salted jellyfish in filtered water at 70°C for 25 seconds, the weight ratio of jellyfish to water is 1:3.

[0041] (3) Immediately rinse the blanched salted jellyfish in flowing water for 5 minutes, and then transfer to another flowing pool for rinsing for 25 minutes. The two rinsing processes are stirred with a stirrer.

[0042] (4) After the jellyfish is rinsed with flowing water, it is successively transferred to 4 still water pools for soaking, and each still water pool is soaked for 30 minutes. The weight ratio of jellyfish and water in each still water pool is 1:3. Then the water is drained to obtain the instant jellyfish that has been desalted and alum removed.

[0043] (5) Additive soaking: Soak in soaking solution containing 0.2% calcium chloride and 0.6% trehalose for 80 minutes, then soak in soaking solution con...

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PUM

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Abstract

The invention discloses a processing method of water-retention ready-to-eat natural rhopilema esculentum, wherein the processing method comprises the following working procedures: salting rhopilema esculentum and cutting into shreds; blanching for 20-30 seconds at 60-70 DEG C; rinsing for 3-8 minutes by use of running water; rinsing for 20-40 minutes by use of running water; rinsing by four stilling basins successively, and rinsing for 20-40 minutes for each basin; immersing by use of an immersing liquid containing calcium chloride and treholose; immersing by use of an immersing liquid containing potassium sorbite and acetic acid; and leaching water and carrying out vacuum packaging, thereby obtaining the water retention ready-to-eat natural rhopilema esculentum. The water retention ready-to-eat natural rhopilema esculentum prepared by the processing of the technology has reduced salt and vitriol content, is crisp in mouthfeel, is long in quality guarantee period, moreover is low in production cost, and is short in production time.

Description

technical field [0001] The invention relates to a water-retaining and instant natural jellyfish processing method, which belongs to the technical field of aquatic product processing. Background technique [0002] The nematocysts of fresh jellyfish contain venom and are large in size. Generally, after the jellyfish is caught, they are pickled with salt and alum to detoxify and remove water. Salted jellyfish products are generally divided into two types, those processed with umbrella parts are called jellyfish skins, and those processed with wrist parts are called jellyfish heads. Salted jellyfish needs to be soaked and cleaned in a large amount of water before eating to remove salt and alum. In order to increase the value of jellyfish and make it convenient for consumers to eat, jellyfish processing plants generally add appropriate amount of additives to process jellyfish after desalination and alum. . If the desalination and alum removal process is improper, the removal of...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 杨贤庆黄卉李来好郝淑贤魏涯岑剑伟吴燕燕陈胜军马海霞戚勃
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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