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A kind of processing method of salted jellyfish desalted alum semi-dry packaged food

A processing method and desalted alum technology, which is applied in the field of processing salted jellyfish desalted alum semi-dry packaging products, can solve the problems of tissue fiber damage, jellyfish protein denaturation, hardness decrease, etc., and achieve high safety effects

Active Publication Date: 2020-11-13
ZHEJIANG UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrasound and other methods can improve the treatment efficiency, but high-frequency ultrasonic treatment will cause damage to tissue fibers and decrease the hardness
Existing patents generally use a variety of chemical additives to remove alum from jellyfish, which not only requires high purchase costs and operating production costs, but also causes secondary pollution and harm to the edible safety of jellyfish products, and the overall alum removal efficiency is not good. High, the sensory impact on jellyfish is also greater
Moreover, the desalinated jellyfish is more susceptible to contamination by bacteria and molds, resulting in spoilage
Jellyfish protein will be denatured when the temperature is higher than 30°C, so it is not suitable for conventional high-temperature sterilization. The existing ozone water treatment and sterilization process may oxidize and deteriorate proteins and other components, and high-concentration ozone water still produces bromide ions and other harmful residues, some of the UV sterilization process used is less effective

Method used

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  • A kind of processing method of salted jellyfish desalted alum semi-dry packaged food
  • A kind of processing method of salted jellyfish desalted alum semi-dry packaged food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Take 500g of jellyfish head raw materials (moisture content 65.8%, aluminum content 485.2mg / kg, salt content 21.7%) → cut into 0.5cm × 3cm or so in size → add according to the mass ratio of jellyfish and mixed solution of 1:5 5L of a mixed solution of 0.01% casein solution and 0.1% food grade sodium bicarbonate, under the condition of ice bath at 2°C, act on a high-speed dispersing homogenizer for 1min, let it stand for 10min, pour off the liquid (measured aluminum content 72.1mg / kg, salt content 6.4mg / kg) → Pour 2.5L of deionized water into the original mass (500g) with a solid-to-liquid ratio of 1:5, and act on a high-speed dispersing homogenizer for 1min in an ice bath at 2°C. Pour off the liquid (the measured aluminum content is 48.4mg / kg, and the salt content is 3.1mg / kg) → add calcium chloride solution to the desalted jellyfish, and pour 2.5L of 1% food-grade calcium chloride, act in an ice bath at 2°C for 10 minutes → drain for 30 minutes → pulse strong light st...

Embodiment 2

[0054] Take 500g of jellyfish head raw materials (moisture content 65.8%, aluminum content 485.2mg / kg, salt content 21.7%) → cut into about 0.5cm×3cm in size → add according to the mass ratio of jellyfish and mixed solution of 1:10 5L of a mixed solution of 0.01% casein solution and 0.1% food grade sodium bicarbonate, under the condition of ice bath at 2°C, act on a high-speed dispersing homogenizer for 1min, let it stand for 10min, pour off the liquid (measured aluminum content 72.1mg / kg, salt content 6.4mg / kg) → Pour 5L of deionized water into the original mass (500g) with a solid-to-liquid ratio of 1:10. Under the condition of 2℃ ice bath, act on the high-speed dispersing homogenizer for 1min, pour Liquid (measured aluminum content 48.4mg / kg, salt content 3.1mg / kg) → add calcium chloride solution to the desalted jellyfish, pour 2.5L 0.1% of the original mass (500g) with a solid-liquid ratio of 1:5 Food-grade calcium chloride, act in an ice bath at 2°C for 30 minutes → drai...

Embodiment 3

[0057] Take 500g of jellyfish head raw material (moisture content 65.8%, aluminum content 485.2mg / kg, salt content 21.7%) → cut into pieces → add 10L 0.03% casein solution according to the mass ratio of jellyfish and mixed solution of 1:20 , 0.3% food-grade sodium bicarbonate, under the condition of 2 ℃ ice bath, high-speed dispersing homogenizer for 3 minutes, let stand for 30 minutes, pour off the liquid (measured aluminum content 43.6mg / kg, salt content 5.5mg / kg) → According to the solid-to-liquid ratio of the original mass (500g) of 1:20, pour 10L of deionized water into it. Under the condition of ice bath at 2°C, the high-speed dispersion homogenizer acts for 1min, and the liquid is poured out (the measured aluminum content is 25.2mg / kg , salt content 2.4mg / kg) → add calcium chloride solution to the desalted jellyfish, pour 5L 0.5% food grade calcium chloride into the original mass (500g) with a solid-to-liquid ratio of 1:10, ice bath for 60min → drain 60min→pulse strong ...

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Abstract

The invention discloses a method for processing a desalted alum-removed half-dried salted-jellyfish packaged food. The method comprises the following steps that jellyfish water is drained and then is cut, a mixed solution prepared from food-grade protein, food-gradesodium bicarbonate and deionized water is added, ice-bathing is performed, reaction is performed in a high-speed dispersing homogenizer, standing and filtration are performed, filter residues are taken and added into the deionized water, ice-bathing is performed, reaction is performed in the high-speed dispersing homogenizer, and dealuminized and desalted jellyfishes are obtainedthrough filtration; the dealuminized and desalted jellyfishes are added into a food-grade calcium chloride water solution, ice-bathing is performed, then draining is performed, intensive pulse light is utilized for sterilization, vacuum packaging is performed, and refrigeration is performed at the temperature of 4 DEG C. The method can efficiently remove aluminum and salt in the jellyfishes and adopt intensive pulse light for sterilization, a refrigeration period after vacuum packaging is longer, the jellyfishes have no obvious change in appearance, smell, nature, tastes and other sensory feelings compared with the raw materials, and the safety is high.

Description

[0001] (1) Technical field [0002] The invention relates to a processing method of a semi-dry packaging product of salted jellyfish desalination alum. [0003] (2) Background technology [0004] Jellyfish is a high-protein, low-fat, low-calorie nutritious food. Every 100g of jellyfish contains only 0.1-0.5g of fat, 6g of protein, 276kJ of calories, 182mg of calcium, 132μg of iodine, and various vitamins and choline. ) is cold and dressed, and it is fresh, crisp and delicious. It is a popular food with wine. [0005] The water content of newly caught jellyfish can reach more than 95%, and the harvest time is in summer and autumn when the temperature is high. If it is not processed in time, it will easily rot and deteriorate, and it will lose its commodity value due to autolysis. Moreover, it contains toxins and must be treated with alum and Salt is processed in brining before it can be stored and consumed by humans. The traditional Chinese jellyfish processing method is "thre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L5/20
Inventor 杨开周城孙培龙
Owner ZHEJIANG UNIV OF TECH
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