CN101828749A - Modified atmosphere production method for edible jellyfish - Google Patents
Modified atmosphere production method for edible jellyfish Download PDFInfo
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- CN101828749A CN101828749A CN 201010186253 CN201010186253A CN101828749A CN 101828749 A CN101828749 A CN 101828749A CN 201010186253 CN201010186253 CN 201010186253 CN 201010186253 A CN201010186253 A CN 201010186253A CN 101828749 A CN101828749 A CN 101828749A
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Abstract
The invention relates to the technical field of the processing and production technology of instant jellyfish, in particular to a modified atmosphere production method for edible jellyfish. The method is characterized by comprising the following steps of: (1) soaking and washing; (2) soaking through dilute acetic acid; (3) shredding; (4) re-washing; (5) blanching; (6) cooling and rinsing; (7) draining; and (8) modified atmosphere packaging: namely, packaging drained jellyfish shreds according to a specified weight, such as 100g per packet, under an aseptic condition by using a modified atmosphere of which a proportion is CO2:N2=6:4. Compared with the prior art, the method has the advantages that: a processing operation method is simple; and the product produced by the method does not require any preservative and refrigerated storage, has a shelf life up to 1 month, and is much superior to the conventional instant jellyfish products at the market.
Description
Technical field
The present invention relates to instant edible jellyfish processing technology technical field, a kind of specifically production method of edible jellyfish controlled atmosphere.
Background technology
Jellyfish is that object is fished in the traditional fishery of China, is a kind of famous and precious marine product.Fresh jellyfish mainly is made of collagen and large quantity of moisture, must handle to preserve through processing to eat.Traditional jellyfish goods are three alum salt marsh jellyfishes.Owing to need through processing such as immersion, desalination, cleanings before traditional salt marsh jellyfish is edible, therefore consume rather inconvenience.In recent years, people have carried out more development and research traditional salt marsh jellyfish further being processed into aspect the instant bagged jellyfish goods, have also occurred some instant edible jellyfish products on the market.Because instant edible jellyfish is instant product, the quality control of its process is extremely important, as processes improperly, is easy to cause exceeding standard of microorganism.Instant edible jellyfish product on the market mainly is to obtain long goods preservation term by a large amount of interpolation anticorrisive agents (potassium sorbate, Sodium Benzoate) at present, therefore usually has problems such as anticorrisive agent exceeds standard.And up to now, nearly all commercially available instant edible jellyfish goods still need to consume with the cold chain form.
The controlled atmosphere technology is being different from the air in the protectiveness mist displacement packing that air forms, food is in the protective gas environment, can suppress to cause the growth and breeding of the most of microbe of food spoilage, prolongation storage period.Controlled atmospheric packing has been widely used in the fresh-keeping of fruits and vegetables, meat and part aquatic products as a kind of food fresh-keeping method.
Summary of the invention
Be to overcome the deficiencies in the prior art order of the present invention, provide that a kind of processing method is simple, the production method of the edible jellyfish controlled atmosphere of long shelf-life.
For achieving the above object, design a kind of production method of edible jellyfish controlled atmosphere, it is characterized in that described processing step is: soak (1), flushing, and three alum jellyfish or jelly fish head are soaked 24h～48h with clear water, during to change water 4～6 times to there not being pot-stewed fowl.Dash repeatedly, clean down with mobile running water then, the time is 10min; (2) spirit of vinegar soaks, and will wash in spirit of vinegar 2 times through the three alum jellyfish or the jelly fish head that soak, wash, and the acetate concentration of use is 0.2%, and soak time is 5min; (3) chopping will be placed on the chopping block chopping equably through the jellyfish of sterilization.Be cut into long 5～10cm, the filament of wide 1.5cm ± 0.1cm; (4) flushing is again washed 10min with clear water again with the jellyfish wire that cuts, and removes the strong tart flavour of acetic acid; (5) blanching is put jellyfish wire in the funnel into, and the jellyfish wire of at every turn putting into about 100g is advisable, and puts evenly, and the temperature of water is about 60 ℃ during blanching, and blanching treatment time is 50s; (6) cooling rinsing, the jellyfish of volume-diminished is soaked in cold water immediately after the blanching, soaks 2～5min; (7) draining, the jellyfish after soaking is picked up and adopt about 40 ℃ of heated-air drying 12～18h, is about 50% until weight-loss ratio; (8) controlled atmospheric packing under aseptic condition, with the jellyfish wire weight packing in accordance with regulations that drains, as every parcel 100g, adopts controlled atmosphere, and the controlled atmosphere ratio is CO
2: N
2=6: 4, controlled atmospheric packing is by the gas ratio in the control packaging material, changes the condition of growth of microorganism breeding, thereby prolongs the shelf-life of food, packed products.
The present invention compared with prior art, the process operation method is simple, product need not to add anticorrisive agent, need not refrigeration, shelf-life reaches 1 month, be much better than existing on the market instant edible jellyfish product, the jellyfish sample of stealthily substituting and adorning, no matter take which kind of processing, its profile, quality, mouthfeel and color and luster remain unchanged in whole experiment periods substantially, (all＜10cfu/g) requirements in the GB of total number of bacteria in month, the instant edible jellyfish product of controlled atmospheric packing is basically can guaranteed quality constant at storage period for the result of Experiment on Microbiology.
The specific embodiment
1 soak, flushing soaks 24h～48h with three alum jellyfish or jelly fish head with clear water, will change water 4～6 times therebetween to there not being pot-stewed fowl.Dash repeatedly, clean down with mobile running water then, the time is 10min.Soaking, washing purpose is the bacterium of removing attached to the jellyfish surface.
2 spirit of vinegars soak and will wash in spirit of vinegar 2 times through the three alum jellyfish or the jelly fish head that soak, wash, and the acetate concentration of use is 0.2%, and soak time is 5min.The spirit of vinegar flushing is soaked to be mainly and is removed acidophilic microorganism.
3 choppings will be placed on the chopping block chopping equably through the jellyfish of sterilization.Be cut into long 5～10cm, the filament of wide 1.5cm ± 0.1cm.
4 wash with clear water again the jellyfish wire that cuts are washed 10min again, remove the strong tart flavour of acetic acid.
5 blanchings are put jellyfish wire in the funnel into, and the jellyfish wire of at every turn putting into about 100g is advisable, and put evenly, and the temperature of water is about 60 ℃ during blanching, and blanching treatment time is 50s.Jellyfish can rehydration be swollen, and toughness improves.Blanching is the key technology of producing the instant edible jellyfish silk, and the temperature and time of blanching directly affects the sharp and clear property and the toughness of jellyfish wire product mouthfeel, also is the particularly critical process of thermo-labile bacterium of killing microorganisms.
The jellyfish of volume-diminished is soaked in cold water immediately after the 6 cooling rinsing blanchings, soaks 2～5min.
7 drain the jellyfish after soaking are picked up and adopt about 40 ℃ of heated-air drying 12～18h, are about 50% until weight-loss ratio.
8 controlled atmospheric packings are under aseptic condition, with the jellyfish wire weight packing in accordance with regulations that drains, as every parcel 100g.(the controlled atmosphere ratio is CO to adopt controlled atmosphere
2: N
2=6: 4) packing.The gas packing technique that withers can effectively prolong shelf life under the instant edible jellyfish product normal temperature, and the composition that above-mentioned controlled atmosphere ratio not only can change microorganism in the instant edible jellyfish storage changes, and can also suppress its growth.
For example:
100 kilogram of three alum jellyfish can obtain nearly 50 kilograms instant edible jellyfish product behind processing processing, controlled atmospheric packing, the benefit rate is about 50%, and the shelf-life can reach 1 month.
Claims (1)
1. the production method of an edible jellyfish controlled atmosphere is characterized in that described processing step is:
(1) soak, flushing, three alum jellyfish or jelly fish head are soaked 24h～48h with clear water, during to change water 4～6 times to there not being pot-stewed fowl, then with mobile running water repeatedly towards, clean down, the time is 10min; (2) spirit of vinegar soaks, and will wash in spirit of vinegar 2 times through the three alum jellyfish or the jelly fish head that soak, wash, and the acetate concentration of use is 0.2%, and soak time is 5min; (3) chopping will be placed on the chopping block chopping equably through the jellyfish of sterilization; Be cut into long 5～10cm, the filament of wide 1.5cm ± 0.1cm; (4) flushing is again washed 10min with clear water again with the jellyfish wire that cuts, and removes the strong tart flavour of acetic acid; (5) blanching is put jellyfish wire in the funnel into, and the jellyfish wire of at every turn putting into about 100g is advisable, and puts evenly, and the temperature of water is about 60 ℃ during blanching, and blanching treatment time is 50s; (6) cooling rinsing, the jellyfish of volume-diminished is soaked in cold water immediately after the blanching, soaks 2～5min; (7) draining, the jellyfish after soaking is picked up and adopt about 40 ℃ of heated-air drying 12～18h, is about 50% until weight-loss ratio; (8) controlled atmospheric packing under aseptic condition, with the jellyfish wire weight packing in accordance with regulations that drains, as every parcel 100g, adopts controlled atmosphere, and the controlled atmosphere ratio is CO
2: N
2=6: 4, packed products.
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| CN 201010186253 CN101828749A (en) | 2010-05-27 | 2010-05-27 | Modified atmosphere production method for edible jellyfish |
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| CN 201010186253 CN101828749A (en) | 2010-05-27 | 2010-05-27 | Modified atmosphere production method for edible jellyfish |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726770A (en) * | 2012-07-13 | 2012-10-17 | 中国水产科学研究院南海水产研究所 | Processing method of water-retention ready-to-eat natural rhopilema esculentum |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| 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 |
| CN104381938A (en) * | 2014-11-05 | 2015-03-04 | 湖北周黑鸭食品工业园有限公司 | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning |
| CN105795455A (en) * | 2016-03-16 | 2016-07-27 | 四川川北凉粉食品有限公司 | Instant Chuanbei pea noodles and preparation method thereof |
| CN111736639A (en) * | 2020-06-09 | 2020-10-02 | 重庆城市管理职业学院 | Temperature monitoring system applied to cold-chain logistics |
| CN115413769A (en) * | 2022-05-12 | 2022-12-02 | 渤海大学 | Instant shredded jellyfish and preparation method thereof |
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| CN1303635A (en) * | 2000-01-11 | 2001-07-18 | 杨春清 | Jellyfish fresh-keeping liquid |
| CN101283700A (en) * | 2008-06-06 | 2008-10-15 | 王向前 | Jellyfishpreservation method at normal temperature |
| CN101502277A (en) * | 2009-02-26 | 2009-08-12 | 嵊泗县金盛水产食品有限公司 | Method for processing nettlefish |
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| CN1303635A (en) * | 2000-01-11 | 2001-07-18 | 杨春清 | Jellyfish fresh-keeping liquid |
| CN101283700A (en) * | 2008-06-06 | 2008-10-15 | 王向前 | Jellyfishpreservation method at normal temperature |
| CN101502277A (en) * | 2009-02-26 | 2009-08-12 | 嵊泗县金盛水产食品有限公司 | Method for processing nettlefish |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726770A (en) * | 2012-07-13 | 2012-10-17 | 中国水产科学研究院南海水产研究所 | Processing method of water-retention ready-to-eat natural rhopilema esculentum |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| 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 |
| CN104381938A (en) * | 2014-11-05 | 2015-03-04 | 湖北周黑鸭食品工业园有限公司 | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning |
| CN104381938B (en) * | 2014-11-05 | 2016-05-04 | 湖北周黑鸭食品工业园有限公司 | A kind of halogen material and method of processing sea-tangle |
| CN105795455A (en) * | 2016-03-16 | 2016-07-27 | 四川川北凉粉食品有限公司 | Instant Chuanbei pea noodles and preparation method thereof |
| CN111736639A (en) * | 2020-06-09 | 2020-10-02 | 重庆城市管理职业学院 | Temperature monitoring system applied to cold-chain logistics |
| CN115413769A (en) * | 2022-05-12 | 2022-12-02 | 渤海大学 | Instant shredded jellyfish and preparation method thereof |
| CN115413769B (en) * | 2022-05-12 | 2024-02-27 | 渤海大学 | Instant jellyfish shreds and preparation method thereof |
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Application publication date: 20100915 |