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Jellyfish crystal jelly and processing method thereof

A jellyfish and crystal technology, applied in the field of food deep processing, can solve the problem of low nutritional value of crystal jelly, achieve the effect of enriching product forms, rich nutrients, and improving utilization rate

Inactive Publication Date: 2013-10-09
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional crystal jelly has low nutritional value, which is far from meeting the nutritional requirements of consumers in the new era. Up to now, the substances used to enrich the nutrition of crystal jelly are mostly fruits and vegetables, and there is no crystal jelly combined with aquatic products on the market.

Method used

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Experimental program
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Embodiment Construction

[0018] In the present invention, the fresh jellyfish block is deodorized, water-retained, and honey processed, and the jellyfish crystal jelly is made through the interaction between the above steps, and the seasoning preservation liquid is optimized at the same time, thereby making the product of the present invention. The detailed implementation is described below.

[0019] The detailed method steps of the present invention:

[0020] 1. Pretreatment of jellyfish pieces: clean the selected fresh jellyfish skin, cut into pieces, blanch it slightly, and pick it up. The acid solution is acetic acid: citric acid = 2:1, and the acetic acid concentration is 1.5~2.5% (v / v), citric acid with a concentration of 1.5~2.5% (w / v), ultrasonically vibrate for 5~15min, then stir and soak for 20~50min, finally remove and rinse with running water. The selection of the components of the acid solution and the configuration of the concentration can achieve the ideal effect of washing, antibacterial,...

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Abstract

The objective of the invention is to provide a jellyfish crystal jelly and a processing method thereof, aiming at the problems that jellyfish self is easy to corrupt and deteriorate, the processing method is single, and jellyfish products contain an aluminium element and are not safe. The new method of using fresh jellyfish to prepare crystal jelly is researched and provided, and the above problems are solved correspondingly. By using the method, not only the utilization rate of the fresh jellyfish is improved, but also the glistened shape and the slip and crisp mouthfeel of the fresh jellyfish are reserved. The problems are solved that the fresh jellyfish is easy to corrupt and deteriorate, and the processing method is single; the utilization rate of the fresh jellyfish is improved; the new method for using the fresh jellyfish to prepare the crystal jelly is provided, thereby the product forms of the crystal jelly are enriched, the collagen content of the crystal jelly is improved, and nutrients are abundant.

Description

Technical field [0001] The invention belongs to the field of food deep processing, and specifically relates to a jellyfish crystal jelly, that is, a jellyfish crystal jelly obtained from fresh jellyfish through multiple processes and a processing method thereof. Background technique [0002] Jellyfish is an edible jellyfish, which is widely distributed in coastal areas of our country. Jellyfish is rich in nutrients such as collagen, glycoprotein, amino acid, fatty acid, etc., and has pharmacological effects such as lowering blood pressure. However, it is very easy to self-dissolve and cause huge waste of resources. In addition, there is still a lack of deep-processing products for fresh jellyfish in the market, most of which are alum pickled products, which are not good for human health. Therefore, researching a new way to use fresh jellyfish resources and increasing the utilization rate of fresh jellyfish have become an urgent need for people to solve One of the problems. Seeki...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 李八方单银银
Owner OCEAN UNIV OF CHINA
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