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Preparation method of clean nutritious instant jellyfish

A jellyfish and nutrition technology is applied in the field of preparation of clean and nutritious instant jellyfish, which can solve problems such as inconvenience and achieve the effects of reducing astringency, high nutritional value and prolonging fresh-keeping period.

Inactive Publication Date: 2017-07-04
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

If people want to eat jellyfish, they often have to rinse for a long time, and then they have to master certain production techniques before they can taste the crisp, tender and smooth jellyfish food, which is very inconvenient

Method used

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  • Preparation method of clean nutritious instant jellyfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing clean and nutritious instant jellyfish, comprising the following preparation steps:

[0040] 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;

[0041] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder, the shredded length is 48cm, and the width is 0.9cm;

[0042] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 4 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 106:14:0.1;

[0043] 4) Dilute: soak in water for 14 hours;

[0044] 5) Steam scalding: Steam the jellyfish after soaking at 110°C for 25 seconds;

[0045] 6) Cooling: Cool the steamed jellyfish in 1°C water for 150 seconds;

[0046] 7) Pack into bags, inject the preservative solution according to the weight ratio of jellyfi...

Embodiment 2

[0054] A method for preparing clean and nutritious instant jellyfish, comprising the following preparation steps:

[0055] 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;

[0056] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder, the shredded length is 5cm, and the width is 0.7cm;

[0057] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 5 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 105:13:0.1;

[0058] 4) Dilute: soak in water for 12 hours;

[0059] 5) Steam scalding: steam the jellyfish after soaking at 112°C for 30s;

[0060] 6) Cooling: Cool the steamed jellyfish in 2°C water for 140 seconds;

[0061] 7) Pack into bags, inject the preservative solution according to the weight ratio of jellyfish and pre...

Embodiment 3

[0069] A method for preparing clean and nutritious instant jellyfish, comprising the following preparation steps:

[0070] 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;

[0071] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder, the shredded length is 5cm, and the width is 0.8cm;

[0072] 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 104:12:0.1;

[0073] 4) Dilute: soak in water for 11 hours;

[0074] 5) Steam scalding: steam the jellyfish after soaking at 115°C for 25 seconds;

[0075] 6) Cooling: Cool the steamed jellyfish in water at 4°C for 130 seconds;

[0076] 7) Pack into bags, inject the preservative solution according to the weight ratio of jelly...

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Abstract

The invention relates to the technical field of aquatic product processing, and particularly relates to a preparation method of a clean nutritious instant jellyfish, wherein the preparation method comprises the following preparation steps: raw material pretreatment, shredding, salt alum treatment, soaking lightening, steam blanching, cooling, bagging, fresh-keeping liquid injection, seasoning, and sealing. The instant jellyfish prepared by the method not only has high nutritional value and is crisp, tasty, tender and smooth, but also effectively improves the jellyfish efficacy of treating hypertension.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of clean and nutritious instant 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/105A23L5/20A23B4/20
CPCA23B4/20A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/326A23V2250/21
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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