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Method for reducing aluminium residual quantity in salted jellyfish

A technology of residues and jellyfish, applied in applications, food preparation, food science, etc., can solve problems such as harm to human health, aluminum toxicity, etc., and achieve the effects of promoting dissolution, reducing aluminum residues, and preventing swelling

Active Publication Date: 2013-10-23
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because salted jellyfish contains a large amount of salt and alum, it needs to be washed and soaked with water before eating, but even after washing and soaking with water, the residual amount of aluminum in the salted jellyfish still exceeds the national food safety standard; and aluminum is obviously toxic to the human body. Regular consumption of jellyfish products containing excessive aluminum will endanger human health

Method used

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  • Method for reducing aluminium residual quantity in salted jellyfish
  • Method for reducing aluminium residual quantity in salted jellyfish

Examples

Experimental program
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Effect test

Embodiment 1

[0013] The technical scheme of the present invention is used to process the salted jellyfish peels purchased from the market with the traditional three-aluminum process, and finally perform sensory evaluation and determine the residual amount of aluminum therein.

[0014] A method for reducing residual aluminum in salted jellyfish. The steps include cleaning, soaking in a mixed solution of citric acid and calcium propionate and blanching in hot water. The specific steps are as follows:

[0015] 1) Cleaning: Wash the salted jellyfish skin with water to remove impurities, and cut into 1-5mm wide silk.

[0016] 2) Soaking in a mixed solution of citric acid and calcium propionate: put 500g of shredded salted jellyfish skin into a food-grade plastic bucket, add 1 liter of mixed solution of citric acid and calcium propionate to soak, the citric acid and calcium propionate The preparation method of the mixed solution is as follows: 1L of the mixed solution contains 10ml of food addit...

Embodiment 2

[0019] The technical scheme of the present invention is used to process the salted jellyfish heads purchased from the market and processed by the traditional three-aluminum process, and finally carry out sensory evaluation and measure the residual amount of aluminum therein.

[0020] A method for reducing residual aluminum in salted jellyfish. The steps include cleaning, soaking in a mixed solution of citric acid and calcium propionate and blanching in hot water. The specific steps are as follows:

[0021] 1) Cleaning: Take the salted jellyfish head and wash it with water to remove impurities.

[0022] 2) Soaking in the mixed solution of citric acid and calcium propionate: put 500g of salted jellyfish heads into a food-grade plastic bucket, add 3 liters of mixed solution of citric acid and calcium propionate to soak, the preparation of the mixed solution of citric acid and calcium propionate The method is to contain 20ml of food additive citric acid and 20g of food additive ca...

Embodiment 3

[0028] One of the key points of the present invention is that calcium propionate is added while soaking in citric acid. Since the salted jellyfish swells in the citric acid solution, the taste of the salted jellyfish is severely reduced, and the commercial value of the salted jellyfish is lost. , so adding calcium propionate at the same time can effectively prevent the swelling of salted jellyfish in the process of soaking in acid solution, and keep it crispy, palatable and tough, which will be verified by experiments below.

[0029] Process the salted jellyfish with the following different technical schemes to the salted jellyfish that is purchased from the market and processed with the traditional three alum process:

[0030] 1) Cleaning: Take the salted jellyfish skin and wash it with water to remove impurities.

[0031] 2) Soaking in the mixed solution of citric acid and calcium propionate: put 500g of salted jellyfish skin into a food-grade plastic bucket, add 3 liters of...

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Abstract

The invention relates to a method for reducing aluminium residual quantity in salted jellyfish, and belongs to the field of aquatic food processing technology. The method comprises the steps of washing, immersing with a mixed solution of acetic acid and calcium propionate and blanching with hot water. By replacing a conventional water immersion method by immersing the salted jellyfish with the mixed solution of acetic acid and calcium propionate, dissolution of alumen is promoted obviously; residues of aluminum in the salted jellyfish is reduced greatly; food safety is increased; and the quality of the processed salted jellyfish is in consistent with that of the salted jellyfish by the conventional water immersion method.

Description

Technical field: [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a method for reducing residual aluminum in salted jellyfish. Background technique: [0002] Fresh jellyfish has high water content and is easily spoiled. Therefore, the processing method of jellyfish is to salt and dehydrate the jellyfish with a large amount of salt and alum. For example, the patents "Salted jellyfish skin and production method" (application number 97118761, publication number: CN1214205A), "processing method of jellyfish" (application number 200910096393.X, publication number: CN101502277A) disclose the method of processing jellyfish with three alums , that is, use salt and alum to carry out salting and dehydration treatment on jellyfish through a three-step method. Because salted jellyfish contains a large amount of salt and alum, it needs to be washed and soaked with water before eating, but even after washing and soaking with wat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/333A23L5/20A23L17/50
Inventor 刘淇曹荣殷邦忠赵玲王联珠温锦力
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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