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Method for preparing instant jellyfish

A technology for jellyfish and raw material selection, which is applied in food preparation, food preservation, food science and other directions, can solve the problems of unsatisfactory dealumization effect, waste of water resources, poor effect, etc., and achieves prolonged product shelf life, good effect and remarkable effect. The effect of economic and social benefits

Inactive Publication Date: 2013-11-20
NINGDE CITY YUEHAI AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jellyfish has concentrated fishing season and poor storability. The rough processing of jellyfish is usually processed into salted jellyfish skin and salted jellyfish head with salt and alum.
Before eating salted jellyfish, take off the alum, soak in fresh water for 3-6 hours, change the water 8-10 times, etc. The procedure is very cumbersome
At presen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of instant jellyfish comprises the following steps:

[0018] (1) Selection and cleaning of raw materials;

[0019] (2) Disinfection of tools and utensils: use ultraviolet lamps to disinfect the workshop space, and use food-grade chlorine dioxide to disinfect production tools and utensils (including containers, vacuum packaging machines, etc.), use 200ppm chlorine dioxide for each disinfection, every 3 hours Disinfect once;

[0020] (3) Alum removal from jellyfish: the first alum removal is to filter the air at a distance of 6m 3 / s speed into the bottom of the alum removal machine, so that jellyfish roll up and down in 2wt.% salt water for 40 minutes, through the salinity automatic control device, after the salinity reaches 10 degrees, it will automatically enter the second alum removal equipment through the conveyor belt, filter air at 4m 3 / s speed into the bottom of the desalination machine, so that the jellyfish rolls up and down for ...

Embodiment 2

[0027] A kind of preparation method of instant jellyfish comprises the following steps:

[0028] (1) Selection and cleaning of raw materials;

[0029] (2) Disinfection of tools and utensils: use ultraviolet lamps to disinfect the workshop space, and use food-grade chlorine dioxide to disinfect production tools and utensils (including containers, vacuum packaging machines, etc.), use 300ppm chlorine dioxide for each disinfection, every 4 hours Disinfect once;

[0030] (3) Alum removal from jellyfish: the first alum removal is to filter the air with 8m 3 / s speed into the bottom of the alum removal machine, so that jellyfish roll up and down in 2wt.% salt water for 30 minutes, through the salinity automatic control device, after the salinity reaches 10 degrees, it will automatically enter the second alum removal equipment through the conveyor belt, filter air at 6m 3 Drive into the bottom of the desalination machine at a speed of / s to make the jellyfish roll up and down for ...

Embodiment 3

[0037] A kind of preparation method of instant jellyfish comprises the following steps:

[0038] (1) Selection and cleaning of raw materials;

[0039] (2) Disinfection of tools and utensils: use ultraviolet lamps to disinfect the workshop space, and use food-grade chlorine dioxide to disinfect production tools and utensils (including containers, vacuum packaging machines, etc.), use 250ppm of chlorine dioxide for each disinfection, every 3.5 hours Disinfect once;

[0040] (3) Alum removal from jellyfish: the first alum removal is to filter the air at a distance of 7m 3 / s speed into the bottom of the alum removal machine, so that jellyfish roll up and down in 2wt.% salt water for 35 minutes, through the salinity automatic control device, after the salinity reaches 10 degrees, it will automatically enter the second alum removal equipment through the conveyor belt, filter air at 5m 3 Drive into the bottom of the alum removal machine at a speed of / s to make the jellyfish roll...

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PUM

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Abstract

The invention discloses a method for preparing instant jellyfish, comprising the following steps of: selecting and cleaning raw materials, disinfecting tools, Desulfonylating the jellyfish, sterilizing, performing fresh-keeping treatment, vacuum-packaging and storing. The method provides good desulfonylation effect, prolonging a shelf life, and has substantial economical and social benefits.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of instant jellyfish. Background technique [0002] Jellyfish is not only rich in protein, calcium, phosphorus, iron, iodine, sugar, inorganic salts, salt, vitamin A, B and other nutrients, but also contains iodine that is lacking in people's diet. It is an important nutritional food. It is a natural health food, which has the functions of clearing heat and detoxifying, softening and resolving phlegm, moistening lung and clearing heat, eliminating stagnation and moistening intestines. Regular consumption is effective for phlegm, cough, constipation, high blood pressure, goiter, women's strain, wind-heat in children, erysipelas and other diseases. Food therapy is effective, and has the effect of preventing and treating tumors. It also contains substances similar to acetylcholine, which can expand blood vessels and lower blood pr...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L3/3454A23L17/00
Inventor 石晓明罗联钰
Owner NINGDE CITY YUEHAI AQUATIC PROD
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