Processing method for dealuminzation of salted jellyfish

Abstract

The invention relates to the technical field of processing of aquatic products, in particular to a processing method for dealuminzation of salted jellyfish. The processing method comprises the following steps of performing salt alum treatment on jellyfish, soaking the jellyfish after the salt alum treatment for desalination, performing blanching, performing draining and the like, a dealuminzation process is additionally set between the step of soaking the jellyfish after the salt alum treatment for desalination and the step of performing blanching, and the dealuminzation process comprises the steps of (1) performing soaking in a traditional Chinese medicine fluid; and (2) performing rinsing. Through the adoption of the processing method for dealuminzation of pickled jellyfish disclosed by the invention, the content of aluminum in jellyfish products can be effectively reduced and the aluminum can be even removed.

Description

technical field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for dealumination of salted 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 ingr...

Examples

Embodiment 1

[0031] 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;

[0032] 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;

[0033] 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;

[0034] 4) Dilute: soak in water for 11 hours;

[0035] 5) Dealumination: add Chinese medicine liquid 8 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 35°C for 30 minutes, then rinse with water at 35°C;

[0036] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0037] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0038] 8) Pack into bags...

Embodiment 2

[0046] 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;

[0047] 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;

[0048] 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;

[0049] 4) Dilute: soak in water for 11 hours;

[0050] 5) Dealumination: add Chinese medicine liquid 9 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 30°C for 35 minutes, then rinse with water at 34°C;

[0051] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0052] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0053] 8) Pack into bags...

Embodiment 3

[0061] 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;

[0062] 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;

[0063] 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;

[0064] 4) Dilute: soak in water for 11 hours;

[0065] 5) Dealumination: add Chinese medicine liquid 10 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 40°C for 40 minutes, then rinse with water at 33°C;

[0066] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0067] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0068] 8) Pack into bag...

technical field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for dealumination of salted 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 ingr...

Examples

Embodiment 1

[0031] 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;

[0032] 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;

[0033] 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;

[0034] 4) Dilute: soak in water for 11 hours;

[0035] 5) Dealumination: add Chinese medicine liquid 8 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 35°C for 30 minutes, then rinse with water at 35°C;

[0036] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0037] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0038] 8) Pack into bags...

Embodiment 2

[0046] 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;

[0047] 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;

[0048] 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;

[0049] 4) Dilute: soak in water for 11 hours;

[0050] 5) Dealumination: add Chinese medicine liquid 9 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 30°C for 35 minutes, then rinse with water at 34°C;

[0051] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0052] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0053] 8) Pack into bags...

Embodiment 3

[0061] 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;

[0062] 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;

[0063] 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;

[0064] 4) Dilute: soak in water for 11 hours;

[0065] 5) Dealumination: add Chinese medicine liquid 10 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 40°C for 40 minutes, then rinse with water at 33°C;

[0066] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0067] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0068] 8) Pack into bag...

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