CN103355704A - Processing method for salted jellyfish - Google Patents
Processing method for salted jellyfish Download PDFInfo
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- CN103355704A CN103355704A CN2013103254630A CN201310325463A CN103355704A CN 103355704 A CN103355704 A CN 103355704A CN 2013103254630 A CN2013103254630 A CN 2013103254630A CN 201310325463 A CN201310325463 A CN 201310325463A CN 103355704 A CN103355704 A CN 103355704A
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- acetic acid
- mixed solution
- calcium propionate
- salt marsh
- jellyfish
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Abstract
The invention relates to a processing method for salted jellyfish, and belongs to the field of aquatic food processing technology. The processing method comprises the steps of washing, immersing with a mixed solution of acetic acid and calcium propionate and blanching with hot water. By replacing a conventional water immersion method by immersing the salted jellyfish with the mixed solution of acetic acid and calcium propionate, dissolution of alumen is promoted obviously; residues of aluminum in the salted jellyfish is reduced greatly; food safety is increased; and the quality of the processed salted jellyfish is in consistent with that of the salted jellyfish by the conventional water immersion method.
Description
Technical field:
The invention belongs to the aquatic food processing technique field, relate to particularly the processing method of a kind of salt marsh jellyfish.
Background technology:
Bright jellyfish water content is high, very easily putrid and deteriorated, so the processing method of jellyfish is with a large amount of salt and alum jellyfish to be carried out the salt marsh dehydration.Such as patent " salted jelly fish and production method " (application number 97118761, publication number is: CN1214205A), " processing method of jellyfish " (application number 200910096393.X, publication number is: CN101502277A) disclose the method for three alum processing jellyfish, namely by three-step approach jellyfish has been carried out the salt marsh processed with salt and alum.Owing to contain a large amount of salt and alum in the salt marsh jellyfish, need the water cleaning and dipping before therefore edible, even but in the salt marsh jellyfish after the water cleaning and dipping residual quantity of aluminium still surpass the state food safety standard; And aluminium has overt toxicity to human body, often the edible health that contains jellyfish product that aluminium exceeds standard can harmful to human.Therefore need a kind of method that can reduce Aluminium residual in the salt marsh jellyfish, improve its edible safety, Protection of consumer is healthy.
Summary of the invention:
The technical problem to be solved in the present invention provides the processing method of a kind of salt marsh jellyfish, removes alum in the process of processing the salt marsh jellyfish, reduces the residual of aluminium, guarantees the edible safety of salt marsh jellyfish.
The present invention is achieved by the following technical solutions:
The processing method of a kind of salt marsh jellyfish, its step comprise that cleaning, acetic acid and calcium propionate mixed solution soak and the hot water blanching, and concrete steps are as follows:
1) clean: salt marsh jellyfish water cleans, removes impurity;
2) acetic acid and calcium propionate mixed solution soak: the salt marsh jellyfish is put into corrosion resistant food-grade container, adding acetic acid and calcium propionate mixed solution soaks, the compound method of this acetic acid and calcium propionate mixed solution is to contain the food additives glacial acetic acid of 5-10ml, the food additives calcium propionate of 10-20g in the described mixed solution of 1L, the salt marsh jellyfish: acetic acid and calcium propionate mixed solution=1:1-1:10(kg/L), be that every kilogram of salt marsh jellyfish uses 1-10 to rise acetic acid and calcium propionate mixed solution, soak time is more than or equal to 2h; Pull control water out after soaking end, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: above-mentioned through the salt marsh jellyfish after the soaking flushing with 55-70 ℃ of hot water blanching, blanching time 20-40 second, put into cold water after pulling out and cool off.
The present invention's beneficial effect compared with prior art:
The present invention adopts acetic acid and calcium propionate mixed solution to soak the salt marsh jellyfish to replace traditional water soaking method, and acetic acid has obviously promoted the stripping of alum, greatly reduces the residual of aluminium in the salt marsh jellyfish, has improved edible safety; Because swelling occurs in the salt marsh jellyfish in acetum, cause jellyfish mouthfeel degradation, lost the commodity value of salt marsh jellyfish, therefore adding simultaneously calcium propionate can effectively prevent the swelling of salt marsh jellyfish in the acid solution immersion process, keeps its crisp agreeable to the taste, flexible.
The specific embodiment:
Come technical scheme of the present invention is done further explanation below in conjunction with specific embodiment, but embodiment does not do any type of restriction to the present invention.
Embodiment 1
Salted jelly fish to the traditional three alum processes of usefulness bought is from the market processed with technical scheme of the present invention, carries out at last sensory evaluation, and measures the wherein residual quantity of aluminium.
The processing method of a kind of salt marsh jellyfish, its step comprise that cleaning, acetic acid and calcium propionate mixed solution soak and the hot water blanching, and concrete steps are as follows:
1) clean: the salted jelly fish water cleans, removes impurity, is cut into the wide silk of 1-5mm.
2) acetic acid and calcium propionate mixed solution soak: the salted jelly fish that 500g is cut into silk is put into the food grade plastic bucket, adding 1 liter of acetic acid and calcium propionate mixed solution soaks, the compound method of this acetic acid and calcium propionate mixed solution is to contain the food additives glacial acetic acid of 5ml, the food additives calcium propionate of 10g, soak time 2h in the described mixed solution of 1L; Pull control water out after soaking end, carry out the 2nd time, the 3rd time, the 4th immersion by same method; Rinse well through the salted jelly fish water after 4 immersions.
3) hot water blanching: the above-mentioned salted jelly fish of rinsing well through water after 4 immersions with 70 ℃ of hot water blanchings, 30 seconds blanching time, is put into cold water after pulling out and cooled off.
Embodiment 2
Salted jelly fish head to the traditional three alum processes of usefulness bought is from the market processed with technical scheme of the present invention, carries out at last sensory evaluation, and measures the wherein residual quantity of aluminium.
The processing method of a kind of salt marsh jellyfish, its step comprise that cleaning, acetic acid and calcium propionate mixed solution soak and the hot water blanching, and concrete steps are as follows:
1) cleans: get the salted jelly fish head water and clean, remove impurity.
2) acetic acid and calcium propionate mixed solution soak: the 500g salted jelly fish head is put into the food grade plastic bucket, adding 3 liters of acetic acid and calcium propionate mixed solution soaks, the compound method of this acetic acid and calcium propionate mixed solution is to contain the food additives glacial acetic acid of 10ml, the food additives calcium propionate of 20g, soak time 8h in the described mixed solution of 1L; Pull control water out after soak finishing, carry out the 2nd time, the 3rd time, the 4th and the 5th is soaked by same method; Rinse well through the salted jelly fish head water after 5 immersions.
3) hot water blanching: the above-mentioned salted jelly fish head of rinsing well through water after 5 immersions with 55 ℃ of hot water blanchings, 40 seconds blanching time, is put into cold water after pulling out and cooled off.
Above-described embodiment 1, embodiment 2 and salted jelly fish, the jelly fish head of processing (it is identical with embodiment with soak time to soak number of times) with traditional water-extraction method will be adopted, the residual quantity that compares its organoleptic quality and aluminium, national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food " is adopted in the determination of residual amount of aluminium.The results are shown in Table 1.
The salt marsh jellyfish mass ratio of table 1 different disposal method
Embodiment 3
One of key point of the present invention is to have added calcium propionate when acetic acid soaks, because swelling occurs in the salt marsh jellyfish in acetum, cause salt marsh jellyfish mouthfeel degradation, lost the commodity value of salt marsh jellyfish, therefore adding simultaneously calcium propionate can effectively prevent the swelling of salt marsh jellyfish in the acid solution immersion process, keep its crisp agreeable to the taste, flexible, below verify by experiment.
Salted jelly fish to the traditional three alum processes of usefulness bought is from the market processed with following different technical scheme:
1) cleans: get the salted jelly fish water and clean, remove impurity.
2) acetic acid and calcium propionate mixed solution soak: the 500g salted jelly fish is put into the food grade plastic bucket, adding 3 liters of acetic acid and calcium propionate mixed solution soaks, the compound method of this acetic acid and calcium propionate mixed solution is to contain the food additives glacial acetic acid of 10ml, the food additives calcium propionate of 15g in the described mixed solution of 1L, and soak time is 8h; Pull control water out after soak finishing, carry out the 2nd time, the 3rd time, the 4th and the 5th is soaked by same method; Rinse well through the salted jelly fish water after 5 immersions.Other arranges a control group, gets equally the 500g salted jelly fish, adds 3 liters of acetums and soaks, and the compound method of acetum is the food additives glacial acetic acid that contains 10ml in the 1L solution, and other step is identical.
3) hot water blanching: the above-mentioned salted jelly fish of rinsing well through water after 5 immersions with 55 ℃ of hot water blanchings, 40 seconds blanching time, is put into cold water after pulling out and cooled off.
Adopt the salted jelly fish of above-mentioned two kinds of distinct methods processing, compare the residual quantity of its organoleptic quality and aluminium, national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food " is adopted in the determination of residual amount of aluminium.The results are shown in Table 2;
The salted jelly fish mass ratio that the different immersion process of table 2 are processed
Claims (1)
1. the processing method of a salt marsh jellyfish is characterized in that its step comprises that cleaning, acetic acid and calcium propionate mixed solution soak and the hot water blanching, and concrete steps are as follows:
1) clean: salt marsh jellyfish water cleans, removes impurity;
2) acetic acid and calcium propionate mixed solution soak: the salt marsh jellyfish is put into corrosion resistant food-grade container, adding acetic acid and calcium propionate mixed solution soaks, the compound method of this acetic acid and calcium propionate mixed solution is to contain the food additives glacial acetic acid of 5-10ml, the food additives calcium propionate of 10-20g in the described mixed solution of 1L, the salt marsh jellyfish: acetic acid and calcium propionate mixed solution=1:1-1:10(kg/L), be that every kilogram of salt marsh jellyfish uses 1-10 to rise acetic acid and calcium propionate mixed solution, soak time is more than or equal to 2h; Pull control water out after soaking end, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: above-mentioned through the salt marsh jellyfish after the soaking flushing with 55-70 ℃ of hot water blanching, blanching time 20-40 second, put into cold water after pulling out and cool off.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829289A (en) * | 2014-03-27 | 2014-06-04 | 广州大正新材料科技有限公司 | Method for removing residual aluminium in salted jelly fish |
| CN104172300A (en) * | 2014-07-21 | 2014-12-03 | 奉化市兴达海产食品有限公司 | Processing method for removing alum from salted jellyfish |
| CN107668584A (en) * | 2017-09-28 | 2018-02-09 | 江苏晶王新材料科技有限公司 | A kind of processing method of instant holothurian piece |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829289A (en) * | 2014-03-27 | 2014-06-04 | 广州大正新材料科技有限公司 | Method for removing residual aluminium in salted jelly fish |
| CN103829289B (en) * | 2014-03-27 | 2015-06-17 | 广州大正新材料科技有限公司 | Method for removing residual aluminium in salted jelly fish |
| CN104172300A (en) * | 2014-07-21 | 2014-12-03 | 奉化市兴达海产食品有限公司 | Processing method for removing alum from salted jellyfish |
| CN107668584A (en) * | 2017-09-28 | 2018-02-09 | 江苏晶王新材料科技有限公司 | A kind of processing method of instant holothurian piece |
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| CN103355704B (en) | 2015-01-07 |
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Effective date of registration: 20230719 Address after: 266033 235-26-1 Renmin Road, Shibei District, Qingdao, Shandong Patentee after: Qingdao Shenzhen Seafood Technology Co.,Ltd. Address before: 266071 Shandong Province, Qingdao city Nanjing Road No. 106 Patentee before: YELLOW SEA FISHERIES Research Institute CHINESE ACADEMY OF FISHERY SCIENCES |
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