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Jellyfish pickling method

A technology of jellyfish and soaking liquid, applied in the field of aquatic product processing, can solve the problems of less water filtration and low brittleness, and achieve the effect of reducing water content and good brittleness and taste

Inactive Publication Date: 2013-08-21
刘日雪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the pickling process, less water is filtered out, and the crispness is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for pickling jellyfish, including preparation work, jellyfish pretreatment, and jellyfish pickling four times,

[0017] The storage work includes configuring brine and preparing containers, etc.; the jellyfish pretreatment includes separating the body and head of the jellyfish, etc.

[0018] 1) Pickling for the first time: first prepare the soaking solution, add alum powder accounting for 0.1% of the jellyfish’s weight in the brine of 3.5 degrees Baume, stir and mix, then put the jellyfish into the soaking solution layer by layer, soak for 8 hours, Take out the jellyfish, put a load on the jellyfish to drain the water, then immerse in the soaking solution of the same concentration and stir wash, repeat this twice, until the skin of the jellyfish is old and thin, take it out and drain the water;

[0019] 2) The second marinating: put the jellyfish marinated for the first time into the salt water of 1 Baume degree, the depth of the soaking liquid should be able t...

Embodiment 2

[0024] A method for pickling jellyfish, including preparation work, jellyfish pretreatment, and jellyfish pickling four times,

[0025] The storage work includes configuring brine and preparing containers, etc.; the jellyfish pretreatment includes separating the body and head of the jellyfish, etc.

[0026] 1) Pickling for the first time: first prepare the soaking solution, add alum powder accounting for 0.6% of the jellyfish's weight in the brine of 6 Baume and stir to mix, then put the jellyfish into the soaking solution layer by layer, soak for 11 hours, Take out the jellyfish, put a load on the jellyfish to drain the water, then immerse in the soaking solution of the same concentration and stir wash, repeat this 4 times, until the skin of the jellyfish is old and thin, take it out and drain the water;

[0027] 2) Second marinating: put the jellyfish marinated for the first time into 3.5 Baume salt water, the depth of the soaking solution should be able to float the jellyfi...

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PUM

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Abstract

The invention discloses a jellyfish pickling method. The method comprises a preparation step, a jellyfish pretreatment step, and a four-time jellyfish pickling step. In the pickling process of the jellyfish, the drained-off water is pumped out in time, thus not only is water content of the jellyfish is reduced, but also the jellyfish is good in crispness and taste; and in addition, after the jellyfish is pickled for the second time, the jellyfish is dewatered to further reduce the water content of the jellyfish.

Description

technical field [0001] The invention relates to the processing technology of aquatic products, in particular to a jellyfish pickling method. Background technique [0002] Currently, the pickling method of jellyfish is usually first soaked in alum water, and after rinsing the red and fishy spicy liquid, mix salt with alum, put a handful of salt in the middle of each skin, and put a few pieces in a bucket Inside, until the salt is full. Take it out after one month, and then re-salt it again in the same way, and do this three times, commonly known as three alums. For example, the Chinese invention patent whose authorization notification number is CN1046083C is a jellyfish pickling method, including preparation work, jellyfish pretreatment, and jellyfish pickling in four times. Pollution rate, increase yield rate and first-class product rate. However, during the pickling process, less water is filtered out and the crispness is low. Contents of the invention [0003] The te...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 刘日雪
Owner 刘日雪
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