Instant jellyfish food product, and its product, method

A production method and jellyfish technology are applied in the field of ready-to-eat jellyfish products and production, which can solve the problems of difficulty in guaranteeing the quality of rough processed pickled jellyfish, large loss of nutrients, long production cycle, etc. Effect

Inactive Publication Date: 2005-11-09
HUAMENG INDAL DALIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problems existing in the prior art, such as long production cycle, troublesome eating, large loss of nutritional components, and difficulty in guaranteeing the quality of rough-processed pickled jellyfish, and provides a jellyfish with short production cycle, simple and convenient consumption, and relatively low loss of nutritional components. Instant jellyfish product with guaranteed small size and jellyfish quality and production method thereof

Method used

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  • Instant jellyfish food product, and its product, method
  • Instant jellyfish food product, and its product, method
  • Instant jellyfish food product, and its product, method

Examples

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Embodiment 1

[0028] Take the freshly caught jellyfish (fresh jellyfish), cut it into strips and remove impurities, wash with water, and put the jellyfish strips in hot water to remove salt as needed, repeat the desalination process again after cooling, and let it stand for 2 ~ 3 days to remove fishy smell. The jellyfish strips are pulverized by a high-speed rotary grinder to make jellyfish paste. While crushing, you can add thermal gelling polysaccharide named CRADRUN produced by Takeda Kirin Co., Ltd. in Japan. The amount added is 0.5-5.0% of the jellyfish jelly. If the jellyfish jelly is 20 kg, you can add 0.1 kg or 1 kg of CRADRUN. . Put the mixture of jellyfish paste and CRADRUN into a mold and heat it to 80-120°C with hot water, steam or direct fire until the mixture is gelled. Usually, the heating time is 20-120 minutes. The heating temperature and time are related to the amount of CRADRUN added. The more CRADRUN is added, the lower the heating temperature and the heating time. Th...

Embodiment 2

[0030] Take 12 kg of pickled jellyfish sold in the market, cut it into short strips with a width of 5-10mm and remove impurities, put it in a washing machine for cleaning, and put the jellyfish strips in hot water to remove salt as needed , After cooling, repeat the desalination process again, and let it stand for 2 to 3 days to remove the fishy smell. Move the cleaned jellyfish strips to a water tank, add water containing 1% bleach and stir repeatedly, wait until the color of the pickled jellyfish turns yellowish white, let it stand, and then wash repeatedly until there is no bleach smell, and then dehydrate. Get 1 kilogram of processed pickled jellyfish strips, add 0.5 kilograms of concentration and add 0.5 kilograms of thermal gelation polysaccharide solution named CRADRUN produced by Japan Takeda Kirin Co., Ltd., put it into a high-speed rotary grinder and pulverize the jellyfish strips, into jellyfish paste. Put the mixture of jellyfish paste and CRADRUN into roll-shaped...

Embodiment 3

[0033] Take pickled jellyfish sold in the market, cut it into short strips with a width of 5-10mm and remove impurities, put it in a washing machine for cleaning, and put the jellyfish strips in hot water to remove salt, cool Then repeat the desalination process again, and let it stand for 2 to 3 days to remove the fishy smell. Get 1 kilogram of processed pickled jellyfish strips, adding 0.1 kilogram of concentration is the thermogelling polysaccharide dissolving solution and 0.0005~0.025 kilogram of thermocoagulant ( Bone collagen, carrageenan, cold weather, etc.), put it into a high-speed rotary grinder to crush the jellyfish strips to make jellyfish pulp. Put the mixture of jellyfish paste and CRAD-RUN into roll-shaped, plate-shaped, rod-shaped molds, etc., heat the mold with hot water, steam or direct fire, and heat at 90°C for 60-120 minutes. Afterwards, the gelled jellyfish is cooled immediately, which can be carried out in a water tank or a refrigerator, or directly co...

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Abstract

An immediately edible jellyfish food is prepared from the jellyfish through shearing, washing, grinding, mixing it with hot gelatinized polyose, shaping, heating and cooling.

Description

Technical field: [0001] The invention relates to a food and a production method thereof, in particular to an instant jellyfish product processed from jellyfish and a production method thereof. Background technique: [0002] Jellyfish is one of the most nutritious foods. Because jellyfish has the characteristic of melting naturally, existing instant jellyfish products all are pickled jellyfish for this reason, and the jellyfish (fresh jellyfish) that is about to catch is soaked in saturated brine containing alum for 4 to 6 months, not only the production cycle is longer, but also Many nutrients will also be lost during the pickling process. Eating pickled jellyfish requires repeated soaking in clean water to remove salt and fishy smell, which is very troublesome. Because jellyfish is a natural growth, various factors such as seawater temperature, wind direction, and tide have a great impact on its quality and output. The existing pickled jellyfish can be divided into 1 to 6...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
Inventor 马巍
Owner HUAMENG INDAL DALIAN
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