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Instant jellyfish food and method for producing the same

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Publication number
CN101411520A
CN101411520A CN 200810159421 CN200810159421A CN101411520A CN 101411520 A CN101411520 A CN 101411520A CN 200810159421 CN200810159421 CN 200810159421 CN 200810159421 A CN200810159421 A CN 200810159421A CN 101411520 A CN101411520 A CN 101411520A
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materials
jellyfishes
jellyfish
percent
food
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CN 200810159421
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Chinese (zh)
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曲光伟
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山东俚岛海洋科技股份有限公司
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Abstract

The invention relates to ready-to-eat jellyfish food and a method for producing the same. The method comprises the following steps: selecting salted jellyfishes of two alums or three alums as raw materials, cutting the salted jellyfishes to be shaped, mixing the salted jellyfishes with an aqueous solution of edible salt and an antiseptic after rinsing, soaking and desalinating, removing the alums, blanching, cooling thoroughly, and sterilizing; packaging the jellyfishes airtightly by packing materials; selecting sesame oil to be packaged by the packing materials; selecting table vinegar to be packaged by the packing materials; selecting edible salt, monosodium glutamate, spice powder, cooked sesame, and cooked and crushed peanut to be packaged by the packing materials; and packaging the singly and airtightly-packaged contents in a composite mode to obtain the finished product. The compositions in weight percentage of the ready-to-eat jellyfish food are: 90 to 95 percent of the jellyfishes and the aqueous solution of the edible salt and the antiseptic, 0.5 to 1 percent of the sesame oil, 1 to 2 percent of table vinegar, and 3 to 8 percent of flavorings. The ready-to-eat jellyfish food has crisp and smooth mouthfeel and delicious taste, which can be eaten just by tearing the package and performing simple blending without treatments before eating. The method has the advantages of reasonable process, strong operability, and suitability for industrial production.

Description

一种即食海蛰食品及其制造方法 An instant jellyfish food and its manufacturing method

技术领域 FIELD

本发明涉及一种软体动物类水产食物制品,尤其是一种即食海蛰食品及其制造方法。 The present invention relates to a food product aquatic molluscs, especially an instant food jellyfish and its manufacturing method. 背景技术 Background technique

海蜇,又称水母,为海生的肠腔动物,其营养极为丰富,高蛋白,低脂肪,富含糖类、无机盐及多种维生素,食用味美可口,有着重要的经济和食 Jellyfish, jellyfish, also known as marine animal intestine, which is extremely rich in nutrients, high protein, low fat, rich in carbohydrates, salts and vitamins, eating delicious taste, has important economic and food

用价值。 With value. 据测定:每100克海蛰含蛋白质12. 3克、碳水化合物4克、钙182 毫克、碘132微克以及多种维生素。 It has been determined: 100 Ridge sting containing 12.3 grams of protein, carbohydrates, 4 grams, 182 milligrams of calcium, 132 mcg of iodine and vitamins. 此外,海蜇还是一味治病良药。 In addition, the jellyfish is still bent on healing medicine. 中国医学认为,海蜇有清热解毒、化痰软坚、降压消肿之功。 Chinese medicine, there are detoxification jellyfish, Huatanruanjianpian, swelling of the step-down power. 《归砚录》谓:"海蛇、妙药也,宣气化痰、消炎行食而不伤正气。故哮喘、胸痛、症瘕、胀满、 便秘、带下、疳、疸等病,皆可食用"。 "Return Yan Lu" that:. "Sea snake, and magic also, declared phlegm, anti-inflammatory food line without injury righteousness so as asthma, chest pain, pelvic mass, fullness, constipation, vaginal discharge, rickets, jaundice and other diseases, can be edible". 海蜇在我国已经有上千年的食用历史,是合乎现代人需要的健康食品。 Jellyfish in our country has been consumed for thousands of years, it is in line with the modern needs of healthy food. 我国的海蜇产量较大,在日常生活或生产中,海蜇多是鲜食,其保存期短;或者是采用明矾和盐腌制,将其将加工成盐渍海蜇,以利于其获得更长的保存期,但是这种盐渍海蜇,人们在食用时要长时间的浸泡和漂洗,去除明矾和盐,再进行切制、漂烫处理、加入调味料调味后食用,给食用带来了不便。 Our production of large jellyfish, in daily life or production, mostly fresh jellyfish, its short shelf life; or the use of alum and salted, it will be processed into salted jellyfish in order to facilitate their access to longer shelf life, but this salted jellyfish, people want a long soak and rinse the food, the removal of alum and salt, then cut, blanched, after adding seasonings to taste food, to eat inconvenience.

近年来,如何将海蜇加工成食用方便、安全卫生的制品成为人们研究的重点。 In recent years, how jellyfish processed into convenience food, health and safety products become the focus of research. 如1993年9年8日公开的CN1075861A中国发明专利申请公开说明书中公开的"方便海蜇食品的制作方法"、1993年6月23日公告的CN1021287C 中国发明专利说明书中公开的"真空无菌软包装海蜇的制备方法"、2001年1月24日公告的CN1280794A中国发明专利申请公开说明书中公告的"即食天然海蜇的制成品及其加工方法"、2003年7月30日公告的CN1115981C中国发明专利说明书中公告的"天然海蜇休闲食品及其加工方法",上述公开的海蜇食品其主要技术在于:将盐渍海蜇原料清洗、脱矾、脱盐、切制成形, 加入调味料、防腐剂搅拌均匀后包装而成。 As of 8 September 1993 open CN1075861A Chinese invention patent application "jellyfish convenience food production methods" disclosed in the prospectus, June 23, 1993 announcement of the Chinese patent CN1021287C invention disclosed in the specification of "aseptic flexible packaging vacuum jellyfish preparation methods ", January 24, 2001 announcement of the Chinese patent application CN1280794A disclosed in the specification announcement of" instant natural jellyfish in finished products and processing methods, "July 30, 2003 announcement of CN1115981C Chinese invention patent specification in the bulletin "native jellyfish snack foods and its processing method" disclosed above main technical jellyfish food comprising: cleaning the raw salted jellyfish, alum off, desalting, cut into shape, seasonings, preservatives stir after packaging made. 上述公开的海蜇食品,其海蜇原料处理后直接与调味料混合,食用比较方便,但是在保存过程中海蜇在调味料的作用下会造成脱水,使海蜇肉质脱水收縮,韧性增加,难以咀嚼,口感 Disclosed above jellyfish food, after which jellyfish material processing and seasonings are mixed directly consumed more convenient, but during storage jellyfish in the seasoning effect can cause dehydration, so jellyfish meat syneresis, increase the toughness, it is difficult to chew, taste

欠佳。 Poor. 而1999年1月27日公告的CN1041790C中国发明专利说明书公告的"海蜇含水密封包装即食品及制造方法",其是将海蛰与水、食盐、食用级醋酸、味精及防腐剂密封包装在一起的食品;其制造方法为将两矾或三矾经切丝,用自来水脱盐,脱矾,再用无菌水梯度漂洗,然后装入容器,加入水、 食盐、味精、食用级醋酸、防腐剂配合好的混合液,密封。 The January 27, 1999 announcement of CN1041790C Chinese invention patent specification announcement "jellyfish sealed packaging that is water and food manufacturing methods," which is the jellyfish with water, salt, food grade acetic acid, monosodium glutamate and preservatives sealed package together food; the manufacturing method of two or three alum alum was cut with desalted water, alum off, rinsed with sterile water gradient, and then into the container, water, salt, monosodium glutamate, food grade acid, preservative with a good mixture, sealed. 这种海蜇含水密封包装即食品虽然很好的防止了海蜇的脱水,保持了海蜇的固有风味和口感鲜嫩、爽滑,但是其在脱盐、脱矾、漂洗后的海蛰丝中直接添加有食用级醋酸,在其作用下海蜇丝随着保存期的延长会发生脆化,失去弹性,从而影响食用口感。 This jellyfish water sealed packaging that is despite the good food to prevent dehydration jellyfish, maintaining the inherent flavor and taste of fresh jellyfish, smooth, but in desalination, removal alum, jellyfish wire directly after the rinse added edible grade acetic acid, jellyfish silk with extended shelf life of embrittlement occurs under the action, loss of elasticity, which affect food taste. 另外,人们在食用这种海蜇即食品,则还另需要准确调味料,对其进行调味,给人们的食用带来了不便。 In addition, people eat food that is such a jellyfish, you also need another accurate seasoning, seasoning them, to give people food inconvenience. 发明内容 SUMMARY

为了克服现有技术中脱盐、脱矾、漂洗后的海蛰丝中直接添加食用级醋酸,造成了保存过程中的海蜇发生脆化,影响食用口感;另外,食用时还需另行调味的不足,本发明提供一种即食海蛰食品及其制造方法。 In order to overcome the prior art desalination, removal alum, jellyfish wire directly after rinsing food grade acetic acid is added, resulting in the preservation process jellyfish embrittlement affect food taste; inadequate In addition, the need to separate flavor when eaten, The present invention provides a method of manufacturing the instant sting sea food. 该即食海蛰食品食用前无需漂洗和漂烫,进行简单调和即可食用,食品口感脆嫩爽滑, 香郁鲜美。 No need to rinse before eating the food ready to eat jellyfish and blanching, simple harmonic can be eaten, food crisp taste and smooth, fragrant and delicious. 其制造方法工艺合理,操作性强,适合工业化生产。 A method for producing reasonable process, strong operability suitable for industrial production.

本发明解决其技术问题所采用的技术方案是: 一种即食海蛰食品,其包括密封包装在一起的海蜇与食盐、防腐剂的水溶混合液,其特征在于:还包括一单独密封包装的香油、 一单独密封包装的食醋和一单独密封包装的调味料,所述密封包装在一起的海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋包装,即成成品; 该即食海蛰食品中各内容物的重量百分比分别为:海蜇与食盐、防腐剂的水溶混合液90—95%、香油0.5—1%、食醋1一2%、调味料3—8%。 The present invention solves the technical problem using the technical solution is: jellyfish an instant food product comprising a sealed package together, jellyfish and salt, an aqueous mixed solution preservative, characterized by: further comprising a single sealed package of oil , a single sealed package of vinegar and a single sealed package seasoning, said sealing jellyfish packaged together with salt, a preservative mixture of water-soluble, oil sealed package, the sealed package vinegar, seasoning sealed package package bag using the packaging material, Serve finished; jellyfish weight of the instant foods respective percentage contents are: jellyfish and salt, an aqueous mixture of 90-95% preservative, 0.5-1% sesame oil, vinegar 1 to 2%, 3-8% flavoring.

所述的单独密封包装的调味料,其是由食盐、味精、香辛粉、芝麻、花生粉组成,该调味料中的食盐在即食海蛰食品中的重量百分比为1一2%、味精0.2—0.5%、香辛粉0.2—0.5%、芝麻0.6—2%、花生粉l一3%、。 The individual sealed package seasoning, which is a salt, monosodium glutamate, spice powder, sesame, peanut flour, the seasoning is salt weight percent RTE foods jellyfish is 1 to 2% MSG 0.2 0.5%, spice powder 0.2-0.5%, 0.6-2% sesame, peanut flour l-3% ,. 所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其内容物 The sealed package together with an aqueous mixture of salt and jellyfish preservative, its contents

的重量百分比分别为:海蜇50—70%、食盐0.5—3%、防腐剂0.03—0. 15%、 水28—48%。 The percentages are by weight: 50-70% jellyfish, 0.5-3% salt, preservatives, 0.03-0 15%, 28-48% water.

所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 The sealed package together with salt and jellyfish aqueous mixture preservative, its use as a preservative potassium sorbate.

所述的单独密封包装的调味料,其组分香辛粉选用的是姜粉、香葱粉、 辣椒粉、胡椒粉中的一种或两种以上的组合。 The individual sealed package flavorings, spicy powder component which is one or more selected ginger powder, onion powder, pepper powder, pepper or a combination of two.

一种即食海蛰食品的制造方法,其特征在于:经过下列工艺 A method for producing an instant food jellyfish, wherein: through the following process

a、 海蜇的处理选取两矾或三砜的盐渍海蜇为原料,分割成形后用水进行清洗,去除泥沙及杂质,然后用清水进行浸泡脱盐、脱矾,浸泡时间为l一3小时;将脱盐、脱矾后的成形海蜇放入开水中漂烫3-5s,取出后立即放入冷水中冷透; Processing a, jellyfish select two or three alum salted jellyfish sulfone as raw material, molding the divided washed with water, sediment and remove impurities, and then desalted with water soak, alum off soak time of l-3 hours; desalted, after de-molding jellyfish alum 3-5s blanching in boiling water, and immediately placed in cold water after cold thoroughly removed;

b、 混合、包装将冷透的成形海蜇灭菌后与食盐、防腐剂的水溶液混合,用包装物进行密封包装; B, mixing, packaging after cold forming jellyfish through sterilization, a preservative is mixed with an aqueous solution of common salt, sealed packaging wrapper;

c、 香油的制备选取合格的香油,采用包装物进行密封包装; Preparation C, the selection of qualified oil sesame oil, sealed and packaged using packaging;

d、 食醋的制备选取合格的食醋,采用包装物进行密封包装; Preparation of d, vinegar selected qualified vinegar, sealed and packaged using packaging;

e、 调味料的制备选用合格的食盐、味精、香辛粉,备用; E, prepared seasoning salt selected qualified, monosodium glutamate, spice powder, standby;

选用无公害的芝麻熟制,备用; Selection pollution cooked sesame, standby;

选用无公害的花生熟制,并制成粉末状,备用;将上述选用、处理后的调味料采用包装物进行密封包装; Selection pollution peanut cooked, and powdered standby; the above-described selection, the seasoning process using the packaging material for sealed packaging;

f、 复合包装将上述密封包装的成形海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋密封包装,即成成品; F, composite packaging said sealing packing forming jellyfish and salt, an aqueous mixed solution preservative, sesame oil sealed package, the sealed package vinegar, seasoning sealed package using compound bag sealed packaging, finished Serve;

所述的复合密封包装有密封包装的成形海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料的复合包装袋, 其内充有惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜。 The sealed package has a complex salt formed with jellyfish sealed package, a mixture of water-soluble preservatives, sesame oil sealed package, the sealed package vinegar, seasoning sealed package bag package, filled with inert gas therein, filling amount of the inert gas is preferably in the package bag is not convex drum.

本发明将海蜇与食盐、防腐剂的水溶混合液单独密封包装在一起,其食盐使海蛰变得脆嫩;大量的水防止了海蜇肉质不脱水,不失重;防腐剂山梨 The present invention jellyfish and salt, an aqueous mixture preservative sealed individually packaged together, which makes jellyfish become crisp salt; large amount of water is not prevented from jellyfish dehydrated meat, no weight loss; preservatives sorbitol

酸钾高效安全,可有效地延长食品的保存时间,并保持原有食品的风味。 Potassium efficient and safe, which can effectively extend the storage time of food, and keep the original flavor of the food. 将食醋单独密封包装,保存过程中不与海蜇接触,有效防止了海蜇的脆化, 食用时才与海蜇混合,使海蜇变得更加脆嫩。 The vinegar individually sealed package during storage is not in contact with the jellyfish, jellyfish effectively prevent embrittlement, when mixed with the edible jellyfish, jellyfish make more crisp. 单独密封包装的调味料中的芝 Seasoning individually sealed packages Shiba

麻、花生粉与单独密封包装的香油配合,使食用海蜇时口感更加香郁;所选 Hemp, sesame oil and peanut flour with a single sealed package, so that when the food taste more fragrant jellyfish; selected

用的食盐、味精、香辛粉与海蜇调合,使海蜇变得更加鲜美,风味独特。 With salt, monosodium glutamate, spice powder and blending jellyfish, jellyfish make even more delicious, unique flavor. 本发明海蛰食品口感脆嫩爽滑,香郁鲜美,在食用前无需进行脱盐、脱 This made Ariake sting food crisp taste and smooth, fragrant and delicious, without the need for desalination before eating, off

矶、漂洗和漂烫处理,各内容物撕开包装后进行简单调合,即可食用,快捷 Angeles, rinsing and blanching process, a simple blending after tearing each package contents, you can eat, fast

便利。 convenient. 本发明海蛰食品的制造方法工艺合理,操作性强,适合工业化生产。 The manufacturing method of the present invention Ariake sting reasonable food technology, operational, suitable for industrial production.

具体实施方式 detailed description

下面结合实施例对本发明作进一步说明。 Below in connection with embodiments of the present invention will be further described. 实施例一 Example a

选取两矾的盐渍海蜇为原料,用切片机切成一定规格的海蜇片。 Select two salted jellyfish alum as a raw material, cut to size sheet of jellyfish with a microtome. 将海蜇片放在洗料槽中用清水进行冲洗,洗去砂子、腐海蜇体等杂物,去除海蜇上 The sheet on the jellyfish washed with water to rinse the spout, sand wash away debris, rot jellyfish the like, removal of the jellyfish

的膜。 Film. 把洗好的海蜇片置于金属槽中,注入清水,浸泡3小时,对海蜇片进行浸泡脱盐、脱矾,浸泡后的海蜇片以没有咸味和涩味为宜。 Jellyfish the washing tank placed on a metal sheet, injection water, soaked for 3 hours for soaking sheets jellyfish desalted and from alum, jellyfish sheet after soaking and astringency in salty not appropriate. 将脱盐、脱矾后的海蜇片放入热水中漂烫5s,该热水以保持微沸状态为最佳。 The desalted after removal alum jellyfish sheet into the hot water blanching 5s, the gentle boiling hot water to maintain the optimum state. 将漂烫后的海蜇片捞出立即放入冷水中冷透,该冷却操作可保持烫后的海蛰片更加清脆;将冷透后的海蜇片沥干水分,并用臭氧和紫外线灭菌,按每袋称量灭菌后的海蜇片435g,食盐12. 6g、防腐剂山梨酸钾0. 63g和无菌水301. 77g混合,用包装袋密封包装在一起;充菌水可为凉开水。 After blanching remove jellyfish sheet immediately placed in cold water through the cold, the cooling operation can be maintained after the hot sheet crisper jellyfish; jellyfish the permeable sheet after cold drain water, and treated with ozone and ultraviolet sterilization, press the sterilized bag was weighed 435g jellyfish sheet, salt 12. 6g, 0. 63g preservative potassium sorbate and 301. 77g of sterile water were mixed together with the bag sealed package; filling of sterile water may be cold water. 按每袋称量安全卫生的香油11.9g,采用包装袋进行单独密封包装;按每袋称量安全卫生的食醋10.83g,采用包装袋进行单独密封包装;选用无公害的花生熟制,并制成粉末状,称量25g,选用无公害的芝麻炒熟后,称量16.67g;选用安全卫生的食盐16. 67g、味精4. 17g、姜粉0. 83 g、香葱粉1. 25 g、辣椒粉1. 25 g、 胡椒粉0.83g;将选用的食盐、味精、姜粉、香葱粉、辣椒粉、胡椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;然后将单独密封包装的海蜇片与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰片食品 Sesame oil weighed 11.9g bag according to health and safety, the use of a separate sealed package bag; bag weighed 10.83g vinegar by health and safety, the use of separate bags sealed package; cooked peanut selected pollution, and powdered, weighing 25g, after the selection of pollution sesame fried, weighing 16.67 g; salt selected health and safety 16. 67g, MSG 4. 17g, ginger 0. 83 g, 1.25 onion powder g, paprika 1. 25 g, 0.83 g of pepper; salt, monosodium glutamate, ginger powder, onion powder, pepper powder, pepper sesame, peanut powder mixing and optional post-treatment after the packaging using vacuum sealed bag ; then individually sealed and packaged sheet jellyfish aqueous mixture of salt and preservatives, sesame oil, vinegar sealed package, the sealed package flavoring material into the package bag sealed package, the package bag and charged in the an inert gas, the inert gas is charged into the package bag in an amount of preferably not convex drum then sealed packaging sheet Serve instant food jellyfish

上述食品的制作过程中要注意各组分的卫生,并对所用器具进行严格消毒,实行无菌操作。 The production process of the above-mentioned food should pay attention to the health of each component, and the apparatus used, strict disinfection, aseptic practice. 实施例二 Second Embodiment

选取三矾的盐渍海蜇为原料,用切丝机切制成一定规格的海蜇丝。 Select three alum salted jellyfish as raw material, cut into a certain size of the jellyfish with a wire cutters. 将海蜇丝放在洗料槽中用清水进行反复冲洗,洗去海蜇中砂子及产生腐烂的海蜇 The wire on the jellyfish washed with water spout repeated washing, the washed sand and jellyfish generated rotting jellyfish

体等杂物,并去除海蜇上的膜;把洗好的海蜇丝置于塑料盆中,注入净化的过滤水,浸泡1小时,对海蜇丝进行浸泡脱盐、脱矾,浸泡后的海蜇丝以没有咸味和涩味为宜。 The like debris, and remove film on the jellyfish; the washing jellyfish silk placed in plastic pots, injection of purified filtered water, soak 1 hour, to soak jellyfish silk desalted and from alumina, jellyfish silk soaked in preferably not taste salty and astringent. 将脱盐、脱矾后的海蜇丝放入热水中漂烫3s,该热水以保持微沸状态为最佳;将漂烫后的海蜇丝捞出立即放入冷水中冷透,以保持烫后的海蛰丝清脆。 The desalted after removal alum jellyfish wire into the hot water blanching 3s, the gentle boiling hot water to maintain the optimum state; jellyfish filaments immediately after blanching remove into the cold water through the cold, to keep the hot after the jellyfish silk crisp. 将冷透后的海蜇丝沥干水分,并用臭氧灭菌,按每袋称量灭菌后的海蜇丝335g,食盐15g、防腐剂山梨酸钾0. 75g和无菌水149. 25g 混合,用包装袋密封包装在一起;无菌水可为凉开水或净化的过滤水或灭菌后的水。 Jellyfish wire after cold drain water permeable, and sterilized with ozone, according jellyfish silk bag weighing 335g after sterilization, salt 15g, 0. 75g potassium sorbate preservative and sterile water are mixed 149. 25g, with packaged together in sealed bags; sterile water or cold water may be purified water or sterilized filtered water. 按每袋称量安全卫生的香油5. 3g,采用包装袋进行密封包装;按每袋称量安全卫生的食醋5. 3g,采用包装袋进行密封包装;选用无公害的花生熟制,并制成粉末状,称量5.3g,选用无公害的芝麻炒熟后,称量3.16g; 选用安全卫生的食盐5.3g、味精1.05g、姜粉0.53g、辣椒粉0.53g;将选用的食盐、味精、姜粉、辣椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;然后将单独密封包装的海蜇丝与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰丝食品。 By health and safety of oil weighing bag 5. 3g, using sealed bags for packing; weighing bag by health and safety vinegar 5. 3g, using sealed bags for packaging; choose pollution peanut cooked, and after the powdered, weighed 5.3g, pollution-free selection sesame fried, 3.16 g of weighing; health and safety selection saline 5.3g, 1.05 g of monosodium glutamate, 0.53 g of ginger, chili powder, 0.53 g of; the selected salt , MSG, ginger, paprika and mixing sesame peanut flour after treatment, using the vacuum sealed packaging bag; then the aqueous mixture was sealed packages individually sealed packages of wire and jellyfish salt and preservative oil seal packaging vinegar, seasoning sealed package into the package bag, and an inert gas in the package bag is filled, the filling amount of inert gas in a package bag preferably not convex drum then sealed package, i.e., instant jellyfish wire into food. 实施例三 Third Embodiment

选取两矾的盐渍海蜇为原料,用切片机切成一定小规格的海蜇块。 Select two salted jellyfish alum as a raw material, cut to small size of the block with a microtome jellyfish. 将海蜇块放在洗料槽中用清水进行冲洗,洗去砂子等杂物,并去除海蜇上的膜; 把洗好的海蜇块置于金属槽中,注入清水水,浸泡2小时,对海蜇块进行浸泡脱盐、脱矾,浸泡后的海蜇块以没有咸味和涩味为宜;将脱盐、脱矾后的海蜇块放入热水中漂烫4s,该热水以保持微沸状态为最佳;将漂烫后的海蜇块捞出立即放入冷水中冷透,以保持烫后的海蛰埒清脆鲜嫩;将冷透后的海蜇块沥干水分,并用紫外线灭菌,按每袋称量灭菌后的海蜇块312g,食盐4.8g、防腐剂山梨酸钾0.3g和无菌水282.9g混合,用包装袋密封包装在一起;无菌水可为凉开水或净化的过滤水或灭菌后的水。 The block on jellyfish washed with water to wash tank, wash sand and other debris, and remove film on the jellyfish; jellyfish the washing block is placed a metal tank water into the water, soak for 2 hours, jellyfish soaking block desalted and from alumina, jellyfish block after soaking in salty and astringent not appropriate; desalinated, jellyfish blocks off the alumina into the hot water blanching 4s, hot water to maintain the micro-boiling state best; jellyfish blocks blanching remove immediately placed in cold water through the cold, to keep the hot Houle jellyfish crisp tender; jellyfish through the block after cold drain water, and sterilized with ultraviolet light, according bag jellyfish block weighing 312g after sterilization, 4.8 g of table salt, preservative potassium sorbate 0.3g sterile water and 282.9g were mixed together with a sealed package bags; sterile water or cold water can be purified or filtered water water after sterilization. 按每袋称量安全卫生的香油3. 25g,采用包装袋进行密封包装;按每袋称量安全卫生的食醋13g, 采用包装袋进行密封包装;选用无公害的花生熟制,并制成粉末状,称量9g, 选用无公害的芝麻炒熟后,称量6.5g;选用安全卫生的食盐9.7g、味精2g、 姜粉0.65g、辣椒粉0.65 g、胡椒粉0.65g,将选用的食盐、味精、姜粉、 辣椒粉、胡椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;将单独密封包装的海蜇块与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰块食品。 By health and safety of oil weighing bag 3. 25g, using sealed bags for packing; vinegar by weighing 13g bag safety and health, using sealed bags packing; selection peanut pollution cooked, and made powder, weighed 9g, sesame fried after selection of pollution-free, weighed 6.5 g of; salt 9.7 g of selection of safety and health, MSG 2g, 0.65 g ginger, chili powder, 0.65 g, 0.65 g pepper, will be selected salt, monosodium glutamate vacuum sealed packaging ginger, chili pepper powder, peanut powder mixing sesame, and after treatment, using the packaging bag; individual sealed packages jellyfish and salt blocks and the aqueous mixture preservative, sealed package sesame oil, vinegar sealed package, the sealed package of the seasonings into the package bag, and an inert gas filled in the package bag, the amount of inert gas in a package bag charging convex drum is not appropriate, then sealed packaging, branding block instant jellyfish food.

本即食海蛰食品口感脆嫩爽滑,香郁鲜美,在食用前无需进行脱盐、脱矾、漂洗和漂烫处理,各内容物撕开包装后进行简单调合,即可食用,方便快捷。 This instant jellyfish food crisp taste and smooth, fragrant and delicious, prior to consumption without the need for desalination, de-alum, rinsing and blanching process, a simple blending after tearing each package contents, you can eat, convenient and quick.

Claims (8)

1、一种即食海蛰食品,其包括密封包装在一起的海蜇与食盐、防腐剂的水溶混合液,其特征在于:还包括一单独密封包装的香油、一单独密封包装的食醋和一单独密封包装的调味料,所述密封包装在一起的海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋包装,即成成品;该即食海蛰食品中各内容物的重量百分比分别为:海蜇与食盐、防腐剂的水溶混合液90—95%、香油0.5—1%、食醋1—2%、调味料3—8%。 1, an instant jellyfish food product comprising a sealed package together, jellyfish and salt, an aqueous mixed solution preservative, characterized in that: a single sealed package further comprises sesame oil, a sealing and a separately packaged separately vinegar seasoning sealed package, the sealing jellyfish packaged together with salt, a preservative mixture of water-soluble, oil sealed package, the sealed package vinegar, seasoning sealed package using compound bag packaging, finished Serve; the weight percent of instant foods jellyfish contents of each are: jellyfish and salt, an aqueous mixture of 90-95% preservative, 0.5-1%, oil, vinegar, 1-2%, 3-8% flavoring.
2、 根据权利要求l所述的一种即食海蛰食品,其特征在于:所述的单独密封包装的调味料,其是由食盐、味精、香辛粉、芝麻、花生粉组成,该调味料中的食盐在即食海蛰食品中的重量百分比为1一2%、味精0.2—0.5%、 香辛粉0.2—0. 5%、芝麻0.6—2%、花生粉l一3%、。 2. A jellyfish instant food according to claim l, wherein: said individually sealed package seasoning, which is a salt, monosodium glutamate, spice powder, sesame, peanut flour, the seasoning weight percent salt jellyfish instant foods is 1 to 2%, 0.2 to 0.5% MSG, spice powder 0.2-0. 5%, 0.6 to 2% sesame, peanut flour l-3% ,.
3、 根据权利要求1或2所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其内容物的重量百分比分别为:海蜇50—70%、食盐0. 5—3%、防腐剂0. 03—0. 15%、水28—48%。 3, according to claim jellyfish an instant food of claim 1 or 2, characterized in that: said seal jellyfish packaged together with an aqueous mixed solution of sodium chloride and preservative, by weight of its contents are percentage: jellyfish 50-70%, 0. 5-3% salt, preservatives 0. 03-0. 15%, water 28-48%.
4、 根据权利要求1或2所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 4, according to claim jellyfish an instant food of claim 1 or 2, characterized in that: said seal jellyfish packaged together with an aqueous mixture of salt and preservatives, its use as preservative potassium sorbate .
5、 根据权利要求3所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 5, according to claim jellyfish an instant food product of claim 3, wherein: said seal jellyfish packaged together with an aqueous mixed solution of sodium chloride and preservative, its use as a preservative potassium sorbate.
6、 根据权利要求2所述的一种即食海蛰食品,其特征在于:所述的单独密封包装的调味料,其组分香辛粉选用的是姜粉、香葱粉、辣椒粉、胡椒粉中的一种或两种以上的组合。 6, according to claim jellyfish an instant food product of claim 2, wherein: said individually sealed package seasonings, which component is selected spicy ginger powder, onion powder, pepper powder, pepper of one or a combination of two or more.
7、 一种即食海蛰食品的制造方法,其特征在于:经过下列工艺a、海蜇的处理选取两矾或三矾的盐渍海蜇为原料,分割成形后用水进行清洗,去除泥沙及杂质,然后用清水进行浸泡脱盐、脱矾,浸泡时间为l一3小时;.将脱盐、脱矾后的成形海蜇放入开水中漂烫3-5s,取出后立即放入冷水中冷透;b、 混合、包装将冷透的成形海蜇灭菌后与食盐、防腐剂的水溶液混合,用包装物进行密封包装;c、 香油的制备选取合格的香油,采用包装物进行密封包装;d、 食醋的制备选取合格的食醋,采用包装物进行密封包装;e、 调味料的制备选用合格的食盐、味精、香辛粉,备用;选用无公害的芝麻熟制,备用; 选用无公害的花生熟制,并制成粉末状,备用; 将上述选用、处理后的调味料采用包装物进行密封包装;f、 复合包装将上述密封包装的成形海蜇与食盐、 7, a method for producing an instant food jellyfish, wherein: through the following process a, jellyfish selection process two or three alum salted jellyfish alum as a raw material, molding the divided after washing with water to remove sediment and impurities, soaked with water and then desalted and from alum, a soak time of l-3 hours; the desalted after forming jellyfish off alum 3-5s blanching in boiling water, placed in cold water immediately after removal cold thoroughly; B, mixing, packing after cold forming jellyfish through sterilization, a preservative is mixed with an aqueous solution of common salt, sealed packaging wrapper; C, prepared in sesame oil selected qualified, the use of the package was sealed package; D, vinegar select qualifying vinegar prepared, sealed and packaged using packaging; E, prepared seasoning salt selected qualified, monosodium glutamate, spice powder, standby; pollution selection cooked sesame, standby; pollution selection peanut cooked, and powdered standby; the above-described selection, the seasoning process using the packaging material for sealed packaging; F, the above-described composite packaging jellyfish and sealed package formed salt, 防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋密封包装,即成成品。 A mixture of water-soluble preservatives, sesame oil sealed package, the sealed package vinegar, seasoning sealed package using compound bag sealed packaging, finished Serve.
8、根据权利要求l所述的一种即食海蛰食品的制造方法,其特征在于: 所述的复合密封包装有密封包装的成形海蜇与食盐、防腐剂的水溶混合液、 密封包装的香油、密封包装的食醋、密封包装的调味料的复合包装袋,其内充有惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜。 8, The method of manufacturing an instant food jellyfish in claim l, wherein: said sealed package has a complex salt formed with jellyfish sealed package, a mixture of water-soluble preservatives, sesame oil sealed package, vinegar sealed package, the sealed package flavoring package bag, inside which is filled with an inert gas, the inert gas is charged into the package bag in an amount of preferably not convex drum.
CN 200810159421 2008-11-23 2008-11-23 Instant jellyfish food and method for producing the same CN101411520A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101972007A (en) * 2010-09-17 2011-02-16 中国海洋大学 Immediate processing process on jellyfish ship
CN101606731B (en) 2009-07-27 2012-02-22 陈子林 Paul flavored water jellyfish
CN102488249A (en) * 2011-11-21 2012-06-13 盐城市海苑食品有限公司 Processing method of instant jellyfish
CN102948815A (en) * 2012-11-26 2013-03-06 浙江海洋学院 Instant sea anemone food and processing method thereof
CN103070427A (en) * 2013-01-24 2013-05-01 安徽真心食品有限公司 Pickled red pepper jellyfish and processing method thereof
CN103284212A (en) * 2013-05-31 2013-09-11 广西钦州市绿源天然食品加工有限公司 Jellyfish skin can and preparation method thereof
CN103355704A (en) * 2013-07-30 2013-10-23 中国水产科学研究院黄海水产研究所 Processing method for salted jellyfish
CN103355568A (en) * 2013-07-30 2013-10-23 中国水产科学研究院黄海水产研究所 Method for reducing aluminium residual quantity in salted jellyfish
CN103445037A (en) * 2013-07-30 2013-12-18 中国水产科学研究院黄海水产研究所 Method for removing residual aluminum in salted jelly fish
CN103621850A (en) * 2013-11-26 2014-03-12 渤海大学 Method for dealuminizing salted jellyfishes

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101606731B (en) 2009-07-27 2012-02-22 陈子林 Paul flavored water jellyfish
CN101972007A (en) * 2010-09-17 2011-02-16 中国海洋大学 Immediate processing process on jellyfish ship
CN102488249A (en) * 2011-11-21 2012-06-13 盐城市海苑食品有限公司 Processing method of instant jellyfish
CN102948815A (en) * 2012-11-26 2013-03-06 浙江海洋学院 Instant sea anemone food and processing method thereof
CN102948815B (en) 2012-11-26 2014-04-23 浙江海洋学院 Instant sea anemone food and processing method thereof
CN103070427A (en) * 2013-01-24 2013-05-01 安徽真心食品有限公司 Pickled red pepper jellyfish and processing method thereof
CN103284212A (en) * 2013-05-31 2013-09-11 广西钦州市绿源天然食品加工有限公司 Jellyfish skin can and preparation method thereof
CN103355568A (en) * 2013-07-30 2013-10-23 中国水产科学研究院黄海水产研究所 Method for reducing aluminium residual quantity in salted jellyfish
CN103445037A (en) * 2013-07-30 2013-12-18 中国水产科学研究院黄海水产研究所 Method for removing residual aluminum in salted jelly fish
CN103355568B (en) * 2013-07-30 2015-01-21 中国水产科学研究院黄海水产研究所 Method for reducing aluminium residual quantity in salted jellyfish
CN103355704A (en) * 2013-07-30 2013-10-23 中国水产科学研究院黄海水产研究所 Processing method for salted jellyfish
CN103355704B (en) * 2013-07-30 2015-01-07 中国水产科学研究院黄海水产研究所 Processing method for salted jellyfish
CN103445037B (en) * 2013-07-30 2015-04-01 中国水产科学研究院黄海水产研究所 Method for removing residual aluminum in salted jelly fish
CN103621850A (en) * 2013-11-26 2014-03-12 渤海大学 Method for dealuminizing salted jellyfishes

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