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A kind of production method of artificial jellyfish

A production method and technology of jellyfish, which are applied in the field of production and processing of seafood food substitutes, can solve the problems of complex artificial jellyfish process, poor toughness and brittleness, and discounted nutritional value

Active Publication Date: 2020-03-24
山东中科生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of producing artificial jellyfish by this method is relatively complicated. Although the color and shape of the finished product are similar to natural jellyfish, its toughness and brittleness are not good enough, and there is a certain gap with natural jellyfish, and its nutritional value is greatly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The raw material composition of this embodiment: 12.5 parts of edible gelatin, 0.3 part of TG enzyme, 0.2 part of curdlan, and 87.5 parts of drinking water. The technological process is as above. The artificial jellyfish product made in this embodiment has a hard mouthfeel and good toughness and brittleness.

[0018] 1. Raw material soaking: first soak the small granular or powdery edible gelatin and curdlan gum with 7 times the water under stirring for 1 hour to make the gelatin swell;

[0019] 2. Heating the sol: raise the temperature of the above mixed solution to 70°C, and keep it warm for 0.5 hours under stirring until the gelatin is fully dissolved (due to the quality difference of gelatin, there may be a small amount of insoluble matter and foam, which should be removed);

[0020] 3. Heat preservation reaction: cool the above glue to 50°C, then add TG enzyme dissolved in a small amount of water, and heat the reaction for 0.5 hours after stirring evenly;

[0021...

Embodiment 2

[0025] The raw material composition of this embodiment: 10 parts of edible gelatin, 0.2 part of TG enzyme, 0.3 part of curdlan, and 90 parts of drinking water. The technological process is as above. The mouthfeel of the artificial jellyfish finished product made in this embodiment is elastic and tough, and the brittleness is good. Contents of the invention

[0026] 1. Raw material soaking: first soak the small granular or powdery edible gelatin and curdlan gum with 9 times the water under stirring for 1 hour to make the gelatin swell;

[0027] 2. Heating the sol: raise the temperature of the above mixed solution to 75°C, and keep it warm for 1 hour under stirring until the gelatin is fully dissolved (due to the quality difference of gelatin, there may be a small amount of insoluble matter and foam, which should be removed);

[0028] 3. Heat preservation reaction: cool the above glue to 50°C, then add TG enzyme dissolved in a small amount of water, and heat the reaction for 0...

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Abstract

The invention discloses a production method for artificial jellyfish. Production raw materials include edible gelatin, glutamine transaminase (TG enzyme), curdlan and water, wherein a weight ratio of the edible gelatin to the TG enzyme to the curdlan to the water is (10-12.5) to (0.2-0.3) to (0.2-0.3) to (87.5-90). A production process comprises the steps of (1) stirring and soaking the edible gelatin and the curdlan in the water; (2) heating a mixed solution obtained in the step (1) for dissolving the edible gelatin and the curdlan; (3) adding the TG enzyme dissolved with a small amount of the water into a glue solution obtained in the step (20) to perform a heat preservation reaction; (4) processing a glue block formed by the reaction in the step (3) to be sheet-like; (5) boiling a semi-finished product obtained in the step (4) in saline water for enzyme deactivation and sterilization; and (6) performing cooling and packaging. The artificial jellyfish produced with the method is chewy and crisp in mouth feel and is close to natural jellyfish.

Description

technical field [0001] The invention relates to the field of production and processing of seafood food substitutes, in particular to a production method of artificial jellyfish. Background technique [0002] Natural jellyfish is rich in nutrition and has a tough and crisp taste, which is deeply loved by consumers. Due to overfishing and increasing demand, the output of Tianre jellyfish can no longer meet the demand of the market. At present, there is a relatively mature artificial jellyfish production technology in China. It mainly uses alginate, starch, gelatin, etc. as raw materials. After mixing the raw materials and water evenly, they are processed into shapes, solidified in calcium salt, rinsed with clean water, and then boiled in salt water. Made by boiling and sterilizing. But this method produces artificial jellyfish technique comparatively complicated, although the color and shape of finished product are similar to natural jellyfish, its toughness and brittleness ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/281A23L29/00
Inventor 严希海滕晓彩万丽萍严谨原泽李春花
Owner 山东中科生物科技股份有限公司
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