Processing process for instant jellyfishes

Abstract

The invention discloses a processing process for instant jellyfishes. The processing process comprises the following steps: 1) desalination: cutting jellyfishes into shreds, and rising the jellyfish shreds in a flowing water pool; 2) desulfonylation: soaking the jellyfish shreds into ozone water with a concentration of 80-120 ppm for 48-60 hours, taking out the soaked jellyfish shreds, rinsing the jellyfish shreds by using clean water, and then blanching the jellyfish shreds for 10-20 second in hot water with temperature of 40-50 DEG C; 3) preservative solution preparation: mixing salt, calcium chloride, rice vinegar and water and stirring so as to obtain a preservative, wherein the preservative comprises 3-10% of the salt, 0.05-0.5% of the calcium chloride, 0.05-0.2% of the rice vinegar and 3-5% of the water, in percentage by the weight of the jellyfish shreds; 4) soaking the jellyfish shreds subjected to desulfonylation into the preservative solution, stirring and mixing, and after soaking the jellyfish shreds for 30-50 minutes, taking out the jellyfish shreds, draining and sterilizing; and 5) carrying out vacuum packaging on the sterilized jellyfish shreds, an independent seasoning bag, an independent sesame oil bag and an independent capsicol bag by using a sterile packaging bag. According to the processing process, jellyfish shreds and seasoning bags are packaged separately, thereby avoiding the influence of seasonings on jellyfish shreds in the process of storage.

Description

technical field [0001] The invention relates to the processing technology of aquatic products, in particular to a processing technology of instant jellyfish. Background technique [0002] Jellyfish is a marine coelomate belonging to the family Jellyfish and is widely distributed along the coasts of Liaoning, Hebei, Shandong, Jiangsu, Zhejiang, Fujian and Taiwan in China. The nutrition of jellyfish is extremely rich, according to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and various vitamins. Jellyfish is still a good medicine for curing diseases. Chinese medicine believes that jellyfish has the effects of clearing heat and detoxifying, reducing phlegm and softening firmness, lowering blood pressure and reducing swelling. In recent years, people are further processing traditional salted jellyfish into ready-to-eat jellyfish products, such as the Chinese invention pate...

AI Technical Summary

Problems solved by technology

In recent years, people are further processing traditional salted jellyfish into ready-to-eat jellyfish products, such as the Chinese invention patent with the publication number CN1280794A, the finished product of instant natural jellyfish and its processing method. After the agent is stirred evenly, it is packaged. The above-mentioned finished product can be eaten after opening the bag. However, during the storage process, the seasoning will dehydrate the jellyfish, which will increase its toughness and reduce its crispness, which will affect the taste of jellyfish shreds.