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Method for removing residual aluminium in salted jelly fish

A jellyfish peeling and removing technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of bodily injury, high aluminum residue in jellyfish, aluminum toxicity, etc., and achieve the effect of reducing the residue.

Active Publication Date: 2014-06-04
山东玉泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional water soaking method is to wash and soak with clean water before eating, but the residual amount of aluminum in the salted jellyfish skin soaked only in clean water is still very high, exceeding the national food safety standard
Aluminum is obviously toxic to the human body, and frequent consumption of jellyfish skins containing excessive aluminum will cause harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The technical scheme of the present invention is carried out to the salted jellyfish skin that buys from the market and processes with traditional three alum technology.

[0017] Handling, and finally sensory evaluation, and determination of the residual amount of aluminum therein.

[0018] A method for removing aluminum residues in salted jellyfish skins, the steps comprising cleaning, soaking in a mixed solution of oxalic acid and sodium propionate and blanching with hot baking soda water, the specific steps are as follows:

[0019] S1. Cleaning: Wash the salted jellyfish skin with water, remove impurities, and cut into filaments;

[0020] S2. Soaking in mixed solution of oxalic acid and sodium propionate: put 500 g of shredded salted jellyfish into a clean food-grade container, add 1 liter of mixed solution of oxalic acid and sodium propionate to soak. The mass concentration ratio of oxalic acid to sodium propionate is 1:2, and the soaking time is 1.5h; after soa...

Embodiment 2

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

[0030] S1. Cleaning: take the salted jellyfish skin and wash it with water to remove impurities;

[0031] S2. Soaking in mixed solution of oxalic acid and sodium propionate: put 500 g of salted jellyfish skin into a clean food-grade container, add 1 liter of mixed solution of oxalic acid and sodium propionate to soak. Wherein, the mass concentration ratio of oxalic acid and sodium propionate is 1:2. The soaking time is 7 hours; after soaking, remove and control the water, and soak for the second, third, fourth, and fifth times in the same way as described above; rinse the salted jellyfish with water after soaking for five times clean;

[0032] S3. Rinse with water control: remove the water control after soaking, and soak 3 to 5 times in the same way as the previous step 2; finally ri...

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PUM

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Abstract

The invention discloses a method for removing residual aluminium in salted jelly fish, which belongs to the technical field of aquatic food processing. The method comprises the steps of cleaning, soaking in a mixed solution of oxalic acid and sodium propionate, and blanching by hot sodium bicarbonate water. According to the method disclosed by the invention, a traditional water soaking method is replaced by the method of soaking the salted jelly fish in the mixed solution of oxalic acid and sodium propionate, thus obviously promoting the dissolution of alums, and greatly reducing the residue of aluminium in the salted jelly fish; the residual oxalic acid is removed by soaking in hot sodium bicarbonate water in a later period, thus improving edible safety; meanwhile, the taste and quality of the treated salted jelly fish are the same as those of salted jelly fish processed by the traditional water soaking method.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a method for removing residual aluminum in salted jellyfish skin. Background technique [0002] Fresh jellyfish has a high water content and is perishable. Therefore, in order to remove water and prevent rot during jellyfish skin processing, it is generally necessary to soak it with alum and coarse salt. For example, the patent "Salted jellyfish skin and its production method" (application number 97118761, publication number CN1214205A) discloses a method for processing jellyfish skin with three alums, namely salting and dehydrating the jellyfish by a three-step process with salt and alum. The traditional water soaking method is to wash and soak with clean water before eating, but the residual amount of aluminum in the salted jellyfish skin soaked only in clean water is still very high, exceeding the national food safety standard. Aluminum is obviousl...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/03A23L1/015A23L17/50A23L5/20A23L29/00
CPCA23L5/27A23L17/50A23L29/00
Inventor 沈旭东林冬玲
Owner 山东玉泉食品有限公司
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