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Processing method of ready-to-eat jellyfish

A processing method and technology of jellyfish, applied in the field of instant jellyfish processing, can solve problems such as inconvenience, extend the fresh-keeping period, and improve the effect of treating high blood pressure

Inactive Publication Date: 2017-07-07
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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  • Processing method of ready-to-eat jellyfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The processing method of instant jellyfish comprises the following preparation steps:

[0051] 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;

[0052] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder;

[0053] 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 106:10:0.1;

[0054] 4) Dilute: soak in water for 14 hours;

[0055] 5) Dealumination: Soak for 30 minutes with Chinese medicine solution A, rinse;

[0056] 6) Steam scalding: Steam the jellyfish after soaking at 120°C for 15 seconds;

[0057] 7) Cooling: Cool the steamed jellyfish in 6°C water for 100 seconds;

[0058] 8) Pack into bags, inject Chinese medicinal liquid B according to the weight ra...

Embodiment 2

[0071] The processing method of instant jellyfish comprises the following preparation steps:

[0072] 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;

[0073] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder;

[0074] 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 103:12:0.1;

[0075] 4) Dilute: soak in water for 11 hours;

[0076] 5) Dealumination: soak for 40 minutes with Chinese medicine solution A, rinse;

[0077] 6) Steam scalding: Steam the jellyfish after soaking at 115°C for 25 seconds;

[0078] 7) Cooling: Cool the steamed jellyfish in 3°C water for 125 seconds;

[0079] 8) Pack into bags, inject Chinese medicinal liquid B according to the weight ...

Embodiment 3

[0092] The processing method of instant jellyfish comprises the following preparation steps:

[0093] 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;

[0094] 2) shred: the pretreated fresh jellyfish is automatically shredded with a jellyfish shredder;

[0095] 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 100:14:0.1;

[0096] 4) Dilute: soak in water for 8 hours;

[0097] 5) Dealumination: soak for 50 minutes with Chinese medicine solution A, rinse;

[0098] 6) Steam scalding: steam the jellyfish after soaking at 110°C for 30s;

[0099] 7) Cooling: Cool the steamed jellyfish in 1°C water for 150 seconds;

[0100] 8) Pack into bags, inject Chinese medicinal liquid B according to the weight ratio of...

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Abstract

The invention relates to the technical field of processing of aquatic products, in particular to a processing method of ready-to-eat jellyfish. The processing method comprises the following preparation steps of (1) pretreating raw materials: taking fresh jellyfish, thoroughly cleaning jellyfish skins, separating jellyfish heads from the jellyfish skins, cutting off flesh at neck parts, slicing thick jellyfish, scraping red coats, removing jellyfish whiskers, and then thoroughly cleaning the treated jellyfish with clean water for standby application; (2) performing shredding: automatically shredding the pretreated fresh jellyfish to obtain shredded jellyfish with a jellyfish shredding machine; (3) performing salt alum treatment: putting the shredded jellyfish into a salt alum pond, and keeping the shredded jellyfish in the salt alum pond for 4-8 days; (4) soaking the shredded jellyfish after the salt alum treatment for desalination: soaking the shredded jellyfish after the salt alum treatment in clean water for desalination for 8-14h; (5) performing dealuminzation: performing soaking with traditional Chinese medicine fluid A, and performing rinsing; (6) performing steam blanching: performing steam blanching on the desalinated jellyfish through soaking; (7) performing cooling: cooling the steam-blanched jellyfish in water of which the temperature is 1-6 DEG C for 100-150s; and (8) performing bagging, injecting traditional Chinese medicine fluid B, performing seasoning, and performing sealing so as to obtain the ready-to-eat jellyfish.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of 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 ingredient of many tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/20
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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