Alum-free wine-soaked jellyfish processing technology and method

Abstract

The invention provides a processing technology and method of alum-free wine-soaked jellyfish, which belongs to the field of food science and engineering, and is characterized in that fresh jellyfish or salted jellyfish is used as a raw material and is constructed based on a jellyfish wine-soaked kinetic equation; the process comprises the following steps of: pretreating fresh jellyfish or salted jellyfish raw materials; performing wine soaking pretreatment; performing wine soaking and sealing after-treatment; and producing and processing a series of jellyfish wine soaking products. The technological process disclosed by the invention does not involve the use of alum, so that the aluminum content in the salted jellyfish product is greatly reduced, the effect of an alum-free jellyfish product is achieved, a novel green and environment-friendly jellyfish product is formed, and a series of alum-free wine-soaked jellyfish products can be further developed.

Description

Technical Field

[0001] The invention relates to the field of food science and engineering, and in particular to a processing technology and method for alum-free wine-stained jellyfish. Background Art

[0002] Jellyfish is a popular seafood food with a unique crisp and refreshing taste, rich in nutrition, and is ranked as one of the eight delicacies of seafood, with high economic value. Although jellyfish refers only to the species of Cnidaria, Scyphozoa, Rhizostomidae, Rhizostomidae, and Jellyfish in biology, the general public generally refers to all jellyfish processed foods as jellyfish. In other words, no matter what type of jellyfish is processed into food, it is generally referred to as jellyfish, and is not strictly distinguished, and may be slightly different in terms of common name, source, etc. In the present invention, jellyfish and jellyfish are used as synonyms. It was recorded in the "Natural History" of the Jin Dynasty that people in my country ate jellyfish, with a history of about 1,800 years.

[0003] As we all know, the reason why jellyfish are called jellyfish is because of the extremely high water content in their bodies, generally above 95%. Such a high water content makes it extremely difficult to process jellyfish food. How to complete its processing before it spoils is crucial. For thousands of years, the smart working people have used the strongest shrinking agent alum to process jellyfish, and at the same time improved the taste of jellyfish, which is the common jellyfish processing three alum and two salt process. Other processing methods cannot keep up with the speed of jellyfish spoilage. For example, ordinary salting, the jellyfish may have spoiled before the salt has penetrated into it. The penetration speed and shrinkage ability of alum are the strongest. There are slight differences in the jellyfish processing technology between different regions and different enterprises, but alum must be used, which is also a common technical point in the processing of jellyfish food. However, the result of using alum is that the aluminum content in jellyfish food is significantly increased. The aluminum content in some salted jellyfish products is even as high as 1g / kg or more, which is often criticized by people. The national standards related to food safety generally stipulate that the aluminum content in food shall not exceed 100 mg / kg. In view of the unique needs and applications of jellyfish food processing, it is separately stipulated that the aluminum content in aquatic products shall not exceed 500 mg / kg. Usually, the desalting and de-aluminizing process of salted jellyfish before consumption, as well as the desalting and de-aluminizing treatment during the processing of some ready-to-eat jellyfish foods, can basically meet the above requirements. However, there is still a hidden worry of excessive aluminum content in jellyfish food, which is also an important factor hindering the development and growth of the jellyfish industry. In view of this, in recent years, a small number of alum-free jellyfish processing technologies have emerged, including blanching, freezing, zinc salt substitution for salting and other different process technologies, but there are different disadvantages such as high cost, complex process, and failure to completely break away from the salting process. Summary of the invention

[0004] In view of the shortcomings of the prior art mentioned above, the present invention innovatively introduces the wine-stained food processing technology into the jellyfish processing field, thereby providing a new process method for alum-free wine-stained jellyfish processing, and overcoming the disadvantage of excessively high aluminum content in traditional jellyfish food, optimizing the jellyfish food processing technology, and improving the quality and taste of jellyfish food.

[0005] A non-aluminum wine-soaked jellyfish processing technology and method, characterized in that fresh jellyfish or salted jellyfish is used as raw material, comprising the following steps:

[0006] S1 Pretreatment: cutting fresh jellyfish, blanching and cooling, and then dehydrating; or washing and cutting salted jellyfish, and then desalting and alum treatment;

[0007] S2 wine stain pretreatment: taking the pretreated jellyfish, immersing the jellyfish in a wine stain treatment solution based on the jellyfish wine stain kinetic equation to perform wine stain pretreatment on the jellyfish, and sealing for a certain period of time;

[0008] S3 post-processing of wine stain sealing: immerse the jellyfish after the wine stain pre-treatment in the wine stain sealing liquid, seal it and store it in a cool place, and perform post-processing of wine stain sealing;

[0009] S4 obtained a jellyfish wine-stained product with a longer shelf life.

[0010] Further, the kinetic equation of jellyfish wine stain is: The meaning of each symbol is as follows:

[0011] C Real-time alcohol concentration in jellyfish tissue (unit %)

[0012] L Average thickness of jellyfish tissue (in centimeters)

[0013] tWine stain time (in hours or days)

[0014] C0 Limit concentration of alcohol in jellyfish tissue when jellyfish wine stains are balanced (unit %)

[0015]

[0016] m is the material-liquid ratio of jellyfish wine stain treatment 1:m

[0017] C' is the alcohol concentration in the jellyfish wine solution (unit %)

[0018] K Alcohol permeability coefficient in jellyfish tissue (unit, cm / hour, or cm / day)

[0019]

[0020] Preferably, the permeability coefficient K of alcohol in the jellyfish tissue is an average value obtained by measuring at least three data points.

[0021] Furthermore, in the wine stain pretreatment in step S2, the alcohol concentration in the wine stain treatment solution is not less than 50%, the material-liquid ratio is not higher than 1:5, and the time is not less than After at least After the wine stain is left for a long time, the alcohol content in the wine-stained jellyfish tissue reaches above 95%C0; in the step S3, after the wine stain is sealed and processed, the alcohol concentration in the wine stain sealing liquid is not less than 35%, and the material-liquid ratio is not higher than 1:1.

[0022] Furthermore, the blanching in step S1 is performed in salt water, the salt content of the salt water is not less than 3%, the water temperature is 50-90° C., the blanching time is not less than 30 seconds, and stirring is performed continuously during the process.

[0023] Furthermore, the desalted alum treatment in step S1 is to soak the cut salted jellyfish in an acidic solution to pickle the desalted alum, and then perform dehydration treatment after pickling.

[0024] Preferably, the pH value of the acidic solution is not higher than 5.5, the material-liquid ratio is not higher than 1:3, the pickling solution is replaced during the pickling process, and the pickling time is not less than

[0025] The beneficial effects of the present invention are:

[0026] First, the present invention innovatively replaces the salting process with the wine-soaking process, so that the fresh jellyfish can be processed before it becomes corrupt, or the wine-soaking process can be used as a subsequent deep processing process for the salted jellyfish product. The whole process does not involve the use of alum, which greatly reduces the aluminum content in the salted jellyfish product, achieving the effect of alum-free jellyfish product while having a longer shelf life.

[0027] Secondly, the wine-pickled jellyfish product of the present invention has a significant mellow wine aroma, which effectively suppresses the unpleasant odors such as the fishy smell of seafood itself; in addition, during the wine-pickle process, alcohol and other organic matter can further mature and react to form other various complex types of flavoring substances, so it has a unique flavor and has an incomparable excellent flavor and taste that is unmatched by traditional salted jellyfish products.

[0028] Thirdly, the wine-pickled jellyfish product of the present invention, wherein the main component alcohol and water have good mutual solubility effect, compared with the traditional salt-pickled jellyfish product, even if it is not a ready-to-eat jellyfish product, it can be easily removed by soaking and washing for a short time, thus achieving the effect of ready-to-eat.

[0029] Finally, the present invention uses fresh jellyfish or salted jellyfish as raw materials, and after wine stain pre-treatment and wine stain sealing post-treatment, it can be used as a finished product of wine stain jellyfish for long-term storage, and the shelf life is not less than one year. The wine-stain sealed jellyfish can be sold directly, and can also be used as a raw material of wine stain jellyfish, and further made into a series of jellyfish wine stain products, including ready-to-eat jellyfish products, high calcium jellyfish products, high zinc jellyfish products and combination products thereof. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is a process flow chart of Example 1;

[0031] Figure 2 is the process flow chart of Example 2;

[0032] Figure 3 This is the process flow chart of Example 3. DETAILED DESCRIPTION

[0033] The present invention is further described below in conjunction with the accompanying drawings and embodiments. Jellyfish is a popular seafood food with a unique crisp and refreshing taste, rich nutrition, and is listed as one of the eight delicacies of seafood with high economic value. The specific implementation of the present invention is described by taking jellyfish as an example.

[0034] The alum-free wine-stained jellyfish processing technology and method disclosed in the present invention are established based on the wine stain kinetic equation, which is:

[0035] In the formula, the symbols have the following meanings:

[0036] C Real-time alcohol concentration in jellyfish tissue (unit %)

[0037] C0 Limit concentration of alcohol in jellyfish tissue when jellyfish wine stains are balanced (unit %)

[0038] K Alcohol permeability coefficient in jellyfish tissue (unit, cm / hour, or cm / day)

[0039] L Average thickness of jellyfish tissue (in centimeters)

[0040] tWine stain time (in hours or days)

[0041] The C0 calculation formula is as follows:

[0042] m is the material-liquid ratio of jellyfish wine stain treatment 1:m

[0043] C' is the alcohol concentration in the jellyfish wine solution (unit %)

[0044] The formula for determining the alcohol permeability coefficient K of wine-stained jellyfish is as follows:

[0045]

[0046] At least three data points were measured and the average was taken.

[0047] For fresh jellyfish raw materials, the processing technology is as follows:

[0048] S1 pretreatment: cutting fresh jellyfish and placing them in salt water for blanching, cooling and dehydration, wherein the salt content of the salt water is not less than 3%, the water temperature is 50-90°C, the blanching time is not less than 30 seconds, and stirring is continued during the process;

[0049] S2 Wine stain pretreatment: The pretreated fresh jellyfish is treated with a wine stain treatment solution with an alcohol concentration of more than 50% based on the above wine stain kinetic equation, with a solid-liquid ratio of 1:m, m>5. When fresh jellyfish is used as raw material, the alcohol concentration of the wine stain treatment solution is relatively high and the solid-liquid ratio is relatively low. The jellyfish wine stain pretreatment time is not less than The unit is hours or days. Stir thoroughly to ensure that the material is submerged below the surface of the wine stain and seal to prevent alcohol from evaporating. After a long period of wine staining, the alcohol content in the wine-stained jellyfish tissue reaches more than 95% C0, and the jellyfish tissue reaches a higher alcohol concentration in a shorter period of time.

[0050] S3 Post-processing after wine stain sealing: soak the jellyfish treated as above in wine stain sealing liquid. The alcohol concentration in the wine stain sealing liquid is not less than 35%, and the material-liquid ratio is not higher than 1:1. Stir well during the soaking process to ensure that the material is immersed in the wine stain original liquid. Seal it and store it in a cool place.

[0051] For salted jellyfish raw materials, the processing technology is as follows:

[0052] S1 Pretreatment: Take the salted jellyfish, clean and cut it, soak it in an acid solution to pickle and remove the alum, and then dehydrate it. The pH value of the acid solution is not higher than 5.5, and the material-liquid ratio is not higher than 1:3. During this period, the pickling solution is replaced, and the pickling time is not less than The unit is hours or days;

[0053] S2 Wine stain pretreatment: The salt-pickled jellyfish after de-alumization is treated with a wine stain treatment solution with an alcohol concentration of more than 50% based on the above wine stain kinetic equation. The solid-liquid ratio is 1:m, m>5. When salt-pickled jellyfish is used as raw material, the alcohol concentration of the wine stain treatment solution is relatively low, and the solid-liquid ratio is relatively high. The jellyfish wine stain pretreatment time is not less than The unit is hours or days. Stir thoroughly to ensure that the material is submerged below the surface of the wine stain and seal to prevent alcohol from evaporating. After a long period of wine staining, the alcohol content in the wine-stained jellyfish tissue reaches more than 95% C0, and the jellyfish tissue reaches a higher alcohol concentration in a shorter period of time.

[0054] S3 Post-processing after wine stain sealing: soak the jellyfish treated as above in wine stain sealing liquid. The alcohol concentration in the wine stain sealing liquid is not less than 35%, and the material-liquid ratio is not higher than 1:1. Stir well during the soaking process to ensure that the material is immersed in the wine stain original liquid. Seal it and store it in a cool place.

[0055] In the dehydration process, the jellyfish material can be placed in a centrifugal device for draining at a rotation speed of 20-200 rpm for a time of not less than 3 minutes.

[0056] Example 1

[0057] like Figure 1 As shown in the figure, a jellyfish processing enterprise uses fresh jellyfish as raw material to process alum-free wine-stained jellyfish products. Fresh jellyfish refers to fresh edible jellyfish that has not been processed with salt and alum for no more than 15 hours after being caught. When the fresh jellyfish arrives at the production line, the jellyfish head is first cut off separately, and after further peeling off the jellyfish lining, the other parts of the jellyfish are cut into strips with a length of about 5 cm and a thickness of no more than 1.5 cm. The fresh jellyfish heads and jellyfish strips are classified and gathered separately for subsequent processing.

[0058] The first step is blanching and cleaning. Place the processed jellyfish heads and jellyfish shreds in salt water with a salinity of more than 30 for blanching; the blanching temperature of the jellyfish heads is not less than 80°C and the processing time is not less than 50 seconds; the blanching temperature of the jellyfish shreds is about 70°C and the processing time is not less than 40 seconds; stir continuously during the blanching process.

[0059] The second step is cooling and centrifugation. After the first step of blanching, the surface mucus of the jellyfish heads and jellyfish shreds is basically removed, and more than 6% of the water is lost; then they are placed in a low-speed centrifuge to dry the water, the jellyfish heads are centrifuged at a speed of 100 rpm for 4 minutes; the jellyfish shreds are centrifuged at a speed of 80 rpm for 3 minutes; the jellyfish heads and jellyfish shreds that have been centrifuged further lose water.

[0060] The third step is pre-treatment of wine stains. Prepare the jellyfish wine stain treatment liquid, take edible anhydrous alcohol and potable water, and prepare them in a ratio of 2:1. Immerse the jellyfish heads and jellyfish silk treated in the first two steps in the wine stain treatment liquid at a material-liquid ratio of 1:9 for wine stain pre-treatment test, take a small amount to measure its alcohol permeability coefficient K, measure three data points and take the average value. Then, all materials are treated with wine stains in the same way, and the wine stain time is not less than It can ensure that the jellyfish tissue reaches a higher alcohol concentration in a shorter time, and avoid corruption before the wine stain is completed. During the wine stain process, after sufficient stirring, ensure that the material is immersed below the wine stain liquid level, seal and place in a cool place.

[0061] The fourth step is to seal the wine stains. Prepare the jellyfish wine stain sealing liquid, take edible anhydrous alcohol and potable water, and prepare them in a ratio of 2:3. You can add calcium lactate at a ratio of 0.8% to make a high-calcium liquid, or add zinc sulfate at a ratio of 0.9% to make a high-zinc liquid. Soak the jellyfish material treated in the above three steps in the wine stain sealing liquid at a material-liquid ratio of 1:2, stir it thoroughly, ensure that the material is below the liquid surface, and seal it in a cool place. The fresh jellyfish product treated with the above wine stains has a shelf life of more than 1 year and can be sold as alum-free wine-stained green jellyfish product, or it can be further processed into various ready-to-eat wine-stained jellyfish products for sale. Jellyfish with high-calcium liquid wine stains is a tin-free high-calcium jellyfish product, and jellyfish with high-zinc liquid wine stains is a tin-free high-zinc jellyfish product.

[0062] The fresh jellyfish products that have been soaked in wine can be further processed into ready-to-eat jellyfish products. The processing technology is as follows: the jellyfish head is sliced ​​into appropriate sizes, and the jellyfish shreds do not need to be cut and processed; weigh and package into different portions of 50, 100, 250 grams, etc. After ultraviolet radiation disinfection, the ready-to-eat wine-soaked liquid with an alcohol concentration of no more than 20% is filled with hydrogen, nitrogen or a mixture of the two for gas-controlled packaging, or liquid vacuum packaging; add liquid seasoning packets with spicy flavors, hot and sour flavors, etc., and package and sell them together with the instructions for consumption, with a shelf life of no less than 4 months. The method for eating the ready-to-eat wine-soaked jellyfish is to open the gas-controlled packaging or vacuum packaging, pour off the packaging liquid, soak the jellyfish product in clean water for more than 10 minutes, and wash it twice to remove excess alcohol and salt, and then mix it with the seasoning packet before eating.

[0063] The alum-free wine-stained jellyfish product processed by the aforementioned process is made of fresh jellyfish catches. There is no step of adding alum in the overall process, so the aluminum content is extremely low, not higher than 30 mg / kg, and it is a truly alum-free green jellyfish food. After the wine stain treatment, it has a unique mellow wine flavor. The added calcium salt and zinc salt not only enhance the crisp taste of the jellyfish product, but also have the effect of supplementing calcium and zinc. It is also easy to eat. After opening the bag, it can be eaten after a short soaking and rinsing with water, which is basically ready to eat.

[0064] Example 2

[0065] like Figure 2 As shown, a jellyfish processing enterprise uses salted jellyfish as raw material to process alum-free wine-pickled jellyfish. Salted jellyfish refers to jellyfish products processed with conventional commercially available salt and alum.

[0066] The first step is cleaning and decontamination. When the salted jellyfish arrives at the production line, it is first rinsed to remove dirt and impurities, and the salted jellyfish head and jellyfish skin are processed separately. The jellyfish head is cut into thin slices while keeping its original shape as much as possible, and the rest is cut into strips with a length of about 5 cm and a thickness of no more than 1.5 cm using an automatic slicing machine.

[0067] The second step is acid washing to remove alum. Prepare 1% acetic acid solution, soak the cut jellyfish head and jellyfish skin in a material-liquid ratio of 1:8 and 1:6 respectively to remove salt and alum, and the soaking time is not less than Change the water at least twice and stir it thoroughly.

[0068] The third step is centrifugal drainage. After the above treatment, the salt alum is basically washed away from the jellyfish heads and jellyfish silk, and the aluminum content can be reduced to below 50mg / kg, but there is a certain degree of rehydration; then they are placed in a low-speed centrifuge to dry the water, the jellyfish head centrifugal speed is 180 rpm, centrifugal for 5 minutes; the jellyfish silk centrifugal speed is 120 rpm, centrifugal for 4 minutes; the salted jellyfish heads and jellyfish skins have a certain tissue toughness, and the centrifugal speed can be increased.

[0069] Step 4: Pre-treatment of wine stains. Prepare jellyfish wine stain treatment liquid; take edible anhydrous alcohol and potable water, and prepare them in a ratio of 2:1. Immerse the jellyfish heads and jellyfish silk treated in the first two steps in the wine stain treatment liquid at a material-liquid ratio of 1:9 for wine stain pre-treatment test. Take a small amount to measure its alcohol permeability coefficient K, measure three data points and take the average value. Then, pre-treat all materials with wine stains in the same way, and the wine stain time should not be less than It can ensure that the jellyfish tissue reaches a higher alcohol concentration in a shorter time, and avoid corruption before the wine stain is completed. During the wine stain process, after sufficient stirring, ensure that the material is immersed below the wine stain liquid level, seal and place in a cool place.

[0070] The fifth step is to seal the wine stains. Prepare the jellyfish wine stain sealing liquid, take edible anhydrous alcohol and potable water, and prepare them in a ratio of 2:3. You can add calcium lactate at a ratio of 0.6% to make a high-calcium liquid, or add zinc sulfate at a ratio of 0.8% to make a high-zinc liquid. Soak the jellyfish treated in the above four steps in the wine stain sealing liquid at a material-liquid ratio of 1:2, stir it thoroughly, ensure that the material is below the liquid surface, and seal it in a cool place. The salted jellyfish product treated with the above wine stains has a shelf life of more than 1.5 years and can be sold as an alum-free wine-stained green jellyfish product, or it can be further processed into various ready-to-eat wine-stained jellyfish products for sale. Jellyfish with high-calcium liquid wine stains is a non-alum high-calcium jellyfish product, and jellyfish with high-zinc liquid wine stains is a non-alum high-zinc jellyfish product.

[0071] The wine-stained jellyfish product that has been de-alumed after the wine stains mentioned above can be further processed into a ready-to-eat jellyfish product, and the processing technology is as follows: weigh and pack into different portions such as 50, 100, and 250 grams, and after ultraviolet radiation disinfection, use a ready-to-eat wine-stained liquid with an alcohol concentration of no more than 20%, and fill it with hydrogen, nitrogen, or a mixture of the two for gas-controlled packaging, or liquid vacuum packaging; add liquid seasoning packets with spicy flavors, sour and spicy flavors, etc., and package and sell them together with the instructions for consumption, with a shelf life of no less than 4 months. The method for eating the wine-stained ready-to-eat jellyfish is to open the gas-controlled packaging or vacuum packaging, pour out the packaging liquid, soak the jellyfish product in clean water for more than 10 minutes, and wash it twice to remove excess alcohol and salt, and then mix it with the seasoning packet before eating.

[0072] The alum-free wine-stained jellyfish product processed by the above-mentioned process, although its raw material is salted jellyfish product, after desalting and de-aluming, its aluminum content is not higher than 50mg / kg, which is a refined reprocessed product of salted jellyfish. Its aluminum content is far lower than the national food safety standards, and it is a green jellyfish food without alum. And after the wine stain treatment, it has a unique wine flavor. The added calcium salt and zinc salt not only enhance the crisp taste of the jellyfish product, but also have the effect of calcium and zinc supplementation. And it is easy to eat. After opening the bag, it can be eaten after a short soaking and washing with water, which is basically ready to eat.

[0073] Example 3

[0074] like Figure 3 As shown, a jellyfish processing enterprise uses salted jellyfish as raw material to process alum-free wine-pickled jellyfish. Salted jellyfish refers to jellyfish products processed with conventional commercially available salt and alum.

[0075] The first step is cleaning and decontamination. When the salted jellyfish arrives at the production line, it is first rinsed to remove dirt and impurities, and the salted jellyfish heads and jellyfish skins are cut and separated for separate processing.

[0076] The second step is acid washing to remove alum. Prepare 1.2% acetic acid solution, soak the jellyfish head and jellyfish skin treated in the first step at a material-liquid ratio of 1:10 to remove salt alum, and the soaking time is not less than Change the water twice and stir thoroughly.

[0077] The third step is centrifugal drainage. After the above treatment, the salt alum is basically washed away from the jellyfish head and jellyfish skin, and the aluminum content can be reduced to below 50 mg / kg, but there is a certain degree of rehydration. Then place them in a low-speed centrifuge to dry the water, the centrifugal speed is 180 rpm, and the centrifugation is carried out for 5 minutes. The salted jellyfish head and jellyfish skin have a certain tissue toughness, and the centrifugal speed can be increased.

[0078] Step 4: Pre-treatment of wine stains. Prepare jellyfish wine stain treatment solution; take edible anhydrous alcohol and potable water, and prepare them in a ratio of 2:1. Immerse the previously treated jellyfish heads and jellyfish skins in the wine stain treatment solution at a material-liquid ratio of 1:9 for a wine stain pre-treatment test. Take a small amount to measure its alcohol permeability coefficient K, measure three data points and take the average value. Then, pre-treat all materials with wine stains in the same way, and the wine stain time should not be less than During the wine stain process, after sufficient stirring, ensure that the material is immersed below the level of the wine stain treatment liquid and place it in a cool place.

[0079] Step 5: Seal the wine stains. Prepare the jellyfish wine stain sealing liquid, take edible anhydrous alcohol and potable water, prepare them in a ratio of 2:3, add calcium lactate at a ratio of 0.6% as a high-calcium liquid, or add zinc sulfate at a ratio of 0.6% as a high-zinc liquid. Soak the jellyfish material treated in the above four steps in the wine stain sealing liquid at a material-liquid ratio of 1:2, stir it thoroughly, ensure that the material is below the liquid surface, and seal it in a cool place. The salted jellyfish product treated with the above wine stains has a shelf life of more than 1.5 years and can be sold as an alum-free wine-stained green jellyfish product, or it can be further processed into various ready-to-eat wine-stained jellyfish products for sale. Jellyfish with high-calcium liquid wine stains is a non-alum high-calcium jellyfish product, and jellyfish with high-zinc liquid wine stains is a non-alum high-zinc jellyfish product.

[0080] The alum-free wine-stained jellyfish product processed by the aforementioned process, although its raw material is a salted jellyfish product, after desalting and alum removal, its aluminum content is not higher than 50mg / kg, and it belongs to the refined reprocessing product of salted jellyfish. Its aluminum content is far lower than the provisions of the national food safety standards, and it is a green jellyfish food without alum. And after the wine stain treatment, it has a unique mellow wine flavor, and the added calcium salt and zinc salt not only improve the crisp taste of the jellyfish product, but also have the effects of calcium supplementation and zinc supplementation. And it is easy to eat, and it can be eaten after a short soaking and water washing after the shredded process, and it basically reaches the ready-to-eat level. The alum-free wine-stained jellyfish product of this embodiment, without shredded processing, retains the appearance of traditional jellyfish products, and can be used for the bulk trading market process that has certain requirements for the shape of jellyfish products.

[0081] Technical features not described in the present invention can be achieved through or by adopting existing technologies and will not be described in detail here. Of course, the above description is not a limitation of the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions or substitutions made by ordinary technicians in this technical field within the essential scope of the present invention should also fall within the scope of protection of the present invention.

Claims

1. A process and method for processing jellyfish without alum and wine stains, characterized in that: The method uses fresh jellyfish or salted jellyfish as raw material, and comprises the following steps: S1 Pretreatment: cutting fresh jellyfish, blanching and cooling, and then dehydrating; or washing and cutting salted jellyfish, and then desalting and alum treatment; S2 wine stain pretreatment: taking the pretreated jellyfish, immersing the jellyfish in a wine stain treatment solution based on the jellyfish wine stain kinetic equation to perform wine stain pretreatment on the jellyfish, and sealing for a certain period of time; S3 post-processing of wine stain sealing: immerse the jellyfish after the wine stain pre-treatment in the wine stain sealing liquid, seal it and store it in a cool place, and perform post-processing of wine stain sealing; S4 obtained a jellyfish wine-stained product with a longer shelf life.

2. A process and method for processing alum-free wine-stained jellyfish according to claim 1, characterized in that: The kinetic equation of jellyfish wine stain is: The meaning of each symbol is as follows: C Real-time alcohol concentration in jellyfish tissue (unit %) L Average thickness of jellyfish tissue (in centimeters) tWine stain time (in hours or days) C0 Limit concentration of alcohol in jellyfish tissue when jellyfish wine stains are balanced (unit %) m is the material-liquid ratio of jellyfish wine stain treatment 1:m C' is the alcohol concentration in the jellyfish wine solution (unit %) K Alcohol permeability coefficient in jellyfish tissue (unit, cm / hour, or cm / day) 3. A process and method for processing alum-free wine-stained jellyfish according to claim 2, characterized in that: The permeability coefficient K of the alcohol in the jellyfish tissue is an average value obtained by measuring at least three data points.

4. A process and method for processing alum-free wine-stained jellyfish according to claim 1 or 2, characterized in that: In the wine stain pretreatment in step S2, the alcohol concentration in the wine stain treatment solution is not less than 50%, the material-liquid ratio is not higher than 1:5, and the time is not less than In the step S3, after the wine stain is sealed, the alcohol concentration in the wine stain sealing liquid is not less than 35%, and the material-liquid ratio is not higher than 1:

1.

5. The process and method for processing alum-free wine-stained jellyfish according to any one of claims 1 to 4, characterized in that: The blanching in step S1 is performed in salt water, the salt content of the salt water is not less than 3%, the water temperature is 50-90° C., the blanching time is not less than 30 seconds, and stirring is continued during the process.

6. The process and method for processing alum-free wine-stained jellyfish according to any one of claims 1 to 4, characterized in that: The desalted alum treatment in step S1 is to soak the cut salted jellyfish in an acidic solution to pickle the desalted alum, and then perform dehydration treatment after pickling.

7. The process and method for processing alum-free wine-stained jellyfish according to claim 6, characterized in that: The pH value of the acidic solution is not higher than 5.5, the material-liquid ratio is not higher than 1:3, the pickling solution is replaced during the pickling process, and the pickling time is not less than 8. The process and method for processing alum-free wine-stained jellyfish according to any one of claims 1 to 4, characterized in that: Add calcium lactate and / or zinc sulfate to your wine stain solution.

9. The process and method for processing alum-free wine-stained jellyfish according to claim 8, characterized in that: The added amount of calcium lactate and / or zinc sulfate is not less than 0.5%.

10. A process and method for processing alum-free wine-stained jellyfish according to claim 8, characterized in that: The jellyfish wine stains product with a long shelf life obtained in step S4 is further processed into a series of jellyfish wine stains products, including ready-to-eat jellyfish products, high-calcium jellyfish products, high-zinc jellyfish products and combination products thereof.

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