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Jellyfish preservation method

A fresh-keeping method and jellyfish technology, which is applied in the direction of meat/fish preservation, food preservation, heating preservation of meat/fish, etc., can solve problems such as aluminum toxicity, harm to human health, memory loss, etc., to reduce residual aluminum content and keep jellyfish The effect of original flavor and extended shelf life

Inactive Publication Date: 2017-06-30
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh jellyfish has high nutritional value and is the most popular natural food in restaurants, hotels and ordinary people. However, due to seasonal restrictions, fresh jellyfish can only be eaten around September every year, and it can be used immediately after purchase, otherwise it will turn into water , so cities far from the sea cannot taste the delicacy of fresh jellyfish, but can only taste the delicacy of processed jellyfish skin
In addition, when alum is used to treat jellyfish, because alum contains a large amount of aluminum, there will be too much aluminum residue in the processed jellyfish
Aluminum and amino acids in collagen are combined by hydrogen bonds or ionic bonds, and the removal effect after washing with water is not ideal, which still far exceeds the national food safety standard
However, aluminum is obviously toxic to the human body, especially the nervous system, which can cause memory loss. Regular consumption of jellyfish products with excessive aluminum will endanger human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The fresh-keeping method of jellyfish comprises the following preparation steps:

[0041] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0042] 2) shredding: the pretreated fresh jellyfish is automatically cut into 4cm in length and 0.5cm in width with a jellyfish shredding machine;

[0043] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 8 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 100:10:0.1;

[0044] 4) Dilute: soak in water for 14 hours;

[0045] 5) Blanching: blanching the soaked jellyfish at 75°C for 15 seconds;

[0046] 6) Cooling: Cool the blanched jellyfish in water at 1°C for 150 seconds;

[0047] 7) Pack into bags, inject fresh-keeping liquid, the weight ratio of cooled jellyfish to fresh-keeping liquid is 2:1, and seal it. ...

Embodiment 2

[0055] The fresh-keeping method of jellyfish comprises the following preparation steps:

[0056] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0057] 2) Shred: the pretreated fresh jellyfish is automatically cut into 5cm in length and 0.8cm in width with a jellyfish shredder;

[0058] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 7 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 102:11:0.1;

[0059] 4) Dilute: soak in water for 13 hours;

[0060] 5) Blanching: blanching the soaked jellyfish at 80°C for 10 seconds;

[0061] 6) Cooling: Cool the blanched jellyfish in water at 2°C for 140 seconds;

[0062] 7) Pack into bags, inject fresh-keeping liquid, the weight ratio of cooled jellyfish to fresh-keeping liquid is 2:1, and seal it.

[0063] The p...

Embodiment 3

[0070] The fresh-keeping method of jellyfish comprises the following preparation steps:

[0071] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0072] 2) Shred: the pretreated fresh jellyfish is automatically cut into silk with a length of 6 cm and a width of 0.7 cm with a jellyfish shredder;

[0073] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 6 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 104:13:0.1;

[0074] 4) Dilute: soak in water for 11 hours;

[0075] 5) Blanching: blanching the soaked jellyfish at 85°C for 9 seconds;

[0076] 6) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0077] 7) Pack into bags, inject fresh-keeping liquid, the weight ratio of cooled jellyfish to fresh-keeping liquid is 2:1, and seal ...

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Abstract

The invention relates to the technical field of aquatic product preservation, in particular to a jellyfish preservation method which includes the following preparation steps: raw material pretreatment; shredding; salt vitriol treatment; desalting by soaking; blanching; cooling; bagging; fresh-keeping fluid injection; sealing. Traditional Chinese medicines for fresh-keeping fluids are natural raw materials free from any synthetic preservatives and bleaching agents, environmentally friendly and healthy, the storage life of jellyfish can be effectively prolonged, the original taste of the jellyfish is maximally kept, any harm to human bodies and side effects on the human bodies are avoided, aluminum can be effectively removed, and the content of residual aluminum is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a method for keeping fresh of jellyfish. Background technique [0002] Jellyfish (seajelly, or jellyfish, nettlefish), the umbrella is raised in the shape of a steamed bun, with a diameter of 50 centimeters and a maximum of about 1.5 meters. The gelatin is relatively hard, usually blue. The tentacles are milky white. The mouth and wrists are eight, broken into many petals. Widely distributed in the north and south seas of my country. It is edible and can be used as medicine. Jellyfish is extremely rich in nutrition. According to the measurement: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine, multivitamins, collagen and other active substances. High seafood food. Jellyfish is also a good medicine for curing diseases blindly. It is an important ingredient of m...

Claims

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Application Information

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IPC IPC(8): A23B4/023A23B4/005A23B4/20
CPCA23B4/023A23B4/005A23B4/20
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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