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Processing method of jellyfish heads

A processing method and technology of jellyfish, applied in food science, food preservation, application, etc., can solve the problems of high water content and unstable alum content in jellyfish heads, and achieve the effect of not being perishable and deteriorating

Inactive Publication Date: 2017-06-27
BADONG FENGTAI AGRI SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutrition of jellyfish is extremely rich. According to the measurement: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and various vitamins. , reducing phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed products are called jellyfish heads for umbrella parts and jellyfish heads for wrist parts. The commodity value of jellyfish heads is more expensive than jellyfish heads. At present, the processing of jellyfish heads There is high moisture content and unstable alum content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention will be further described below with an embodiment.

[0019] A kind of processing method of jellyfish head, comprises the following steps:

[0020] (1) Mildew

[0021] Stack the cut jellyfish heads for about 5 hours to make them ooze blood and rot the stings. The moldy time depends on the freshness of the jellyfish and the temperature. When the temperature is high, some head meat will rot after a long time, affecting freshness temperature and yield; when the temperature is low, the stingers will not rot after a short period of time, the blood will not be clean, it is not easy to eat and will affect the appearance and product quality, and the rotten stingers should be washed with sea water;

[0022] (2) primary alum

[0023] Refers to 100kg of jellyfish head with 0.5 kg of alum mixed with alum liquid (0.6 kg after dew after the beginning of autumn). half an hour;

[0024] (3) dilum

[0025] The ratio of salt and alum mixture is 3 kg of alum for...

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PUM

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Abstract

The invention provides a method for processing jellyfish heads, which belongs to the technical field of seafood processing. The steps include: (1) mildew; (2) primary alum; (3) secondary alum; (4) triple alum; (5) drying (6) packing for sale or storage; a kind of processing method of jellyfish head provided by the invention is not easy to make jellyfish head rot and deteriorate, or cause poor quality and low yield.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a method for processing jellyfish heads. Background technique [0002] The nutrition of jellyfish is extremely rich. According to the measurement: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and various vitamins. , reducing phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed products are called jellyfish heads for umbrella parts and jellyfish heads for wrist parts. The commodity value of jellyfish heads is more expensive than jellyfish heads. At present, the processing of jellyfish heads There is high moisture content and unstable alum content. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for processing jellyfish heads, which is not prone to rot and deterioration, or ca...

Claims

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Application Information

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IPC IPC(8): A23L3/358
CPCA23L3/358
Inventor 周武成
Owner BADONG FENGTAI AGRI SPECIALIZED COOP