CN103876183B - A kind of production method of instant edible jellyfish - Google Patents
A kind of production method of instant edible jellyfish Download PDFInfo
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- CN103876183B CN103876183B CN201410107167.8A CN201410107167A CN103876183B CN 103876183 B CN103876183 B CN 103876183B CN 201410107167 A CN201410107167 A CN 201410107167A CN 103876183 B CN103876183 B CN 103876183B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention provides a kind of production method of instant edible jellyfish, comprise the following steps: raw material selection, cleaning, chopping, acidic electrolysis water soaking and ultrasonic wave process, rinse, drain, seasoning, asepsis vacuum packing.The bubble that the present invention not only significantly reduces jellyfish sends out the time, foreshorten in 1h by traditional 24h, significantly improve production efficiency, and further increase the safety in utilization of instant edible jellyfish, in jellyfish, the more traditional bubble forwarding method of residual aluminum reduces 50%-90%, remain the original nutrition of jellyfish, improve jellyfish matter structure, improve jellyfish quality, extend storage period, and simplifying production craft step, workable, safety non-pollution, the production and processing for jellyfish provides a kind of new way.
Description
Technical field
The invention belongs to food processing and technical field of preservation of fresh, be specifically related to a kind of production method of instant edible jellyfish.
Background technology
Jellyfish is the coelenterate of Hai Sheng, is subordinate to jellyfish section, is coastwise warming up property large edible jellyfish, is distributed widely in China north and south each marine, is the important aquatic resources of China.Its top and umbrella portion are called jellyfish, and Lower Half is that a mouthful chest is commonly called as jelly fish head.Jellyfish is raw mix and stir propagandize hotly all suitable, it is not only containing nutriments such as rich in protein, carbohydrate, inorganic salts (calcium, iodine), multivitamins, not only there is unique local flavor, and there is the function of softening and eliminating sputum, moistening lung and clearing heat, the long-pending ease constipation that disappears, normal food all has the good effect of dietotherapy to diseases such as productive cough constipation, hypertension, Thyroid Gland Swell, women's strain, children's wind-heat, erysipelas.
Fresh jellyfish moisture content is more, preserves improper easy drying shrinkage, goes bad, lose commodity value.The production technology of traditional instant edible jellyfish generally soaks salt marsh three alum jellyfish 24 h with clear water, and required time is of a specified duration, Aluminium residual considerable influence health.
Aluminium has neurotoxicity and genotoxicity, and it is slowly to the toxic action that human body produces, is difficult to be aware, but the consequence caused but is serious, expendable.2006, the combination food additive Committee of Experts of the World Health Organization of Food and Agricultural Organization of the United Nations) aluminium tentative can be tolerated weekly intake (provisional tolerable weekly intake, PTWI) be decided to be 1 mg/kg BW.Therefore, reduce residual aluminum content in instant edible jellyfish and can improve the security of instant edible jellyfish further.
Acidic electrolytic water (AEW) is the acid water produced from anode, has low ph value, oxidation-reduction potential (ORP) and certain available chlorine content (ACC).As a kind of novel disinfectant, acidic electrolytic water has that sterilizing ability is strong, bactericidal range is wide, pollution-free, noresidue, and nontoxic non-corrosiveness, produces conveniently, lower-price characteristic.There is good fungistatic effect to pathogen (as: dust Xi Shi Escherichia coli, salmonella, Listeria monocytogenes, vibrio parahemolyticus etc.) simultaneously.Therefore, acidic electrolytic water obtains more and more concern, is widely used in health care, food processing, the large field of agricultural production three, and all has vast potential for future development.
Summary of the invention
The object of the present invention is to provide a kind of production method of instant edible jellyfish, the method fully can keep the original nutrition of jellyfish, oil recovery enhancement, and it is short that bubble sends out the time, and can reduce residual aluminium content, also can save independent sterilisation step, workable, is easy to control.
For achieving the above object, the present invention adopts following technical scheme:
A kind of production method of instant edible jellyfish comprises the following steps: raw material selection, cleaning, chopping, acidic electrolysis water soaking and ultrasonic wave process, rinse, drain, seasoning, asepsis vacuum packing.
Concrete production stage is as follows:
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) clean: jellyfish running water cleaned, jelly fish head is separated with skin, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, the length of control jellyfish wire is 3-6 cm, width is 0.4-1 cm;
(4) immersion and ultrasonic wave process: jellyfish wire is put into the ultrasonic cleaner that acidic electrolytic water is housed and soak 0.1-1 h, be aided with ultrasonic wave process simultaneously, change water 1-3 time in immersion process;
(5) rinse, drain: the clean acidic electrolytic water of the jellyfish wire after immersion is rinsed well, control water 5-10 min;
(6) seasoning: the jellyfish wire drained and flavoring are adjusted mix even and pickled;
(7) asepsis vacuum packing.
Scrape scarlet requirement noresidue in step (2), immaculate, jellyfish, without breakage, notes the thickness that maintenance jellyfish is original and color.
It is 50:1-5:1 that step (4) soaks acidic electrolytic water (pH=2.5-6.0) used with the mass ratio of jellyfish wire, and water temperature is 20-40 DEG C, and ultrasonic power is 160-480 W.
Flavoring in step (6) comprises the refined salt of 0.5%, regulates pH to be about 5.5 with vinegar simultaneously.
Remarkable advantage of the present invention is:
(1) compared to traditional instant edible jellyfish production technology, one production technology safely and efficiently with acidic electrolytic water in conjunction with ultrasonic wave process fresh salt marsh three alum jellyfish, significantly can not only shorten jellyfish bubble and send out the time, foreshortened in 1 h by 24 traditional h, significantly improve production efficiency, and the more traditional bubble forwarding method of residual aluminum in jellyfish can be made to reduce 50%-90%, improve the safety in utilization of instant edible jellyfish, improve jellyfish matter structure, extend storage period, the production and processing for jellyfish provides a kind of new way.
(2) acidic electrolytic water is in conjunction with ultrasonic wave process fresh salt marsh three alum jellyfish, workable, is easy to control, safety non-pollution, also eliminates the specially sterilisation step of traditional processing technology, significantly shorten the production time, improve production efficiency, there is promotional value.
Detailed description of the invention
Concrete steps are as follows:
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) Feedstock treating: salt marsh three alum jellyfish running water is cleaned, and salt marsh three alum jelly fish head, skin are separated, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, the length of chopping, at 3-6 cm, wide 0.4-1 cm, requires uniformity;
(4) immersion and ultrasonic wave process: salt marsh three alum jellyfish wire is put into the ultrasonic cleaner that acidic electrolytic water is housed and soaks 0.1-1h, be aided with ultrasonic wave process simultaneously, change water 1-3 time in immersion process;
(5) rinse, drench and do: the clean acidic electrolytic water of the jellyfish wire processed is rinsed well, control water 5 min-10 min;
(6) seasoning: the jellyfish after sterilization and vinegar, refined salt etc. are adjusted by a certain percentage and mix evenly, pickled certain hour, makes flavoring permeate;
(7) asepsis vacuum packing: by the jellyfish silk after seasoning is pickled by going up vacuum sealer vacuum packaging immediately after the pack of aseptic packaging case;
(8) check: test package seals whether position is just firm, and with or without Buckling phenomenon, color and luster and the form of jellyfish silk meet target level of product quality, and qualified products are finished product.
Scrape scarlet requirement noresidue described in step (2), immaculate, jellyfish, without breakage, notes the thickness that maintenance jellyfish is original and color.
The brine electrolysis (pH=2.5-6.0) of the immersion different acidity described in step (4) and the time that adds are the 160-480 W ultrasonic wave process of (6 min-60 min), and acidic electrolytic water and jellyfish are than 50:1-5:1, and temperature is at 20-40 DEG C.
Seasoning described in step (6), wherein adds refined salt 0.5%, regulates pH to be about 5.5 with vinegar simultaneously.(this scope fresh-keeping effect is best).
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention is not limited only to this to be implemented.
embodiment 1
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) Feedstock treating: salt marsh three alum jellyfish running water is cleaned, and salt marsh three alum jelly fish head, skin are separated, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, require that the length of chopping is at 6 cm, wide 0.8 cm, requires uniformity;
(4) immersion and ultrasonic wave process: the acidic electrolytic water of 5000 mL pH=3.5 is put into ultrasonic cleaner, then its temperature is transferred to 25 DEG C, 100 g salt marsh three alum jellyfish wires are put into and wherein soaks, Ultrasonic Cleaning acc power is controlled at 160 W simultaneously, process 15 min, change water in immersion process 2 times;
(5) rinse, drench and do: the clean acidic electrolytic water of the jellyfish wire processed is rinsed well, control water 5 min;
(6) seasoning: the jellyfish after sterilization and vinegar, refined salt etc. are adjusted by a certain percentage and mix evenly, pickled certain hour, makes flavoring permeate; Refined salt 0.5%, regulates pH to be about 5.5 with vinegar simultaneously.
(7) asepsis vacuum packing: by the jellyfish silk after seasoning is pickled by going up vacuum sealer vacuum packaging immediately after the pack of aseptic packaging case;
(8) check: test package seals whether position is just firm, and with or without Buckling phenomenon, the color and luster of jellyfish silk and form meet target level of product quality (sense organ, physics and chemistry and sanitary index), and qualified products are finished product.
embodiment 2
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) Feedstock treating: salt marsh three alum jellyfish running water is cleaned, and three alum jelly fish heads, skin are separated, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, the length of chopping, at 4 cm, wide 0.6 cm, requires uniformity;
(4) immersion and ultrasonic wave process: the acidic electrolytic water of 5000 mL pH=4.5 is put into ultrasonic cleaner, then its temperature is transferred to 30 DEG C, 100 g salt marsh three alum jellyfish wires are put into and wherein soaks, Ultrasonic Cleaning acc power is controlled at 200 W simultaneously, process 30 min, change water in immersion process 3 times;
(5) rinse, drench and do: the clean acidic electrolytic water of the jellyfish wire processed is rinsed well, control water 10 min;
(6) seasoning: the jellyfish after sterilization and vinegar, refined salt etc. are adjusted by a certain percentage and mix evenly, pickled certain hour, makes flavoring permeate; Refined salt 0.5%, regulates pH to be about 5.5 with vinegar simultaneously.
(7) asepsis vacuum packing: by the jellyfish silk after seasoning is pickled by going up vacuum sealer vacuum packaging immediately after the pack of aseptic packaging case;
(8) check: test package seals whether position is just firm, and with or without Buckling phenomenon, the color and luster of jellyfish silk and form meet target level of product quality (sense organ, physics and chemistry and sanitary index), and qualified products are finished product.
embodiment 3
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) Feedstock treating: salt marsh three alum jellyfish running water is cleaned, and three alum jelly fish heads, skin are separated, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, require that the length of chopping is at 5 cm, wide 0.4 cm, requires uniformity;
(4) immersion and ultrasonic wave process: the acidic electrolytic water of 5000 mL pH=5.5 is put into ultrasonic cleaner, then its temperature is transferred to 37 DEG C, 120 g salt marsh three alum jellyfish wires are put into and wherein soaks, Ultrasonic Cleaning acc power is controlled at 260 W simultaneously, process 60 min, change water in immersion process 1 time;
(5) rinse, drench and do: the clean acidic electrolytic water of the jellyfish wire processed is rinsed well, control water 7 min;
(6) seasoning: the jellyfish after sterilization and vinegar, refined salt etc. are adjusted by a certain percentage and mix evenly, pickled certain hour, makes flavoring permeate; Refined salt 0.5%, regulates pH to be about 5.5 with vinegar simultaneously.
(7) asepsis vacuum packing: by the jellyfish silk after seasoning is pickled by going up vacuum sealer vacuum packaging immediately after the pack of aseptic packaging case;
(8) check: test package seals whether position is just firm, and with or without Buckling phenomenon, the color and luster of jellyfish silk and form meet target level of product quality (sense organ, physics and chemistry and sanitary index), and qualified products are finished product.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (1)
1. a production method for instant edible jellyfish, is characterized in that: comprise the following steps: raw material selection, cleaning, chopping, acidic electrolysis water soaking and ultrasonic wave process, rinse, drain, seasoning, asepsis vacuum packing;
Concrete production stage is as follows:
(1) raw material selection: select thickness relatively uniform salt marsh three alum jellyfish as raw material;
(2) clean: jellyfish running water cleaned, jelly fish head is separated with skin, cut neck, sheet pier, scrape scarlet, go to go rotten, go to bite palpus, then use clear water drip washing;
(3) chopping: adopt craft or machinery to carry out chopping, the length of control jellyfish wire is 3-6 cm, width is 0.4-1 cm;
(4) immersion and ultrasonic wave process: jellyfish wire is put into the ultrasonic cleaner that acidic electrolytic water is housed and soak 0.1-1 h, be aided with ultrasonic wave process simultaneously, change water 1-3 time in immersion process;
(5) rinse, drain: the clean acidic electrolytic water of the jellyfish wire after immersion is rinsed well, control water 5-10 min;
(6) seasoning: the jellyfish wire drained and flavoring are adjusted mix even and pickled;
(7) asepsis vacuum packing;
The mass ratio that step (4) soaks acidic electrolytic water used and jellyfish wire is 50:1-5:1, and water temperature is 20-40 DEG C, and ultrasonic power is 160-480 W.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410107167.8A CN103876183B (en) | 2014-03-21 | 2014-03-21 | A kind of production method of instant edible jellyfish |
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| CN201410107167.8A CN103876183B (en) | 2014-03-21 | 2014-03-21 | A kind of production method of instant edible jellyfish |
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| CN103876183A CN103876183A (en) | 2014-06-25 |
| CN103876183B true CN103876183B (en) | 2015-10-14 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106983094A (en) * | 2017-05-25 | 2017-07-28 | 钦州市钦州港永健水产贸易有限公司 | A kind of dealuminzation processing method of salt marsh jellyfish |
| CN107744107A (en) * | 2017-09-30 | 2018-03-02 | 上海海洋大学 | A kind of processing method of the quick dealuminzation of salt marsh jellyfish |
| CN108077795A (en) * | 2017-12-22 | 2018-05-29 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of instant edible jellyfish |
| CN110367481A (en) * | 2019-08-20 | 2019-10-25 | 中国水产科学研究院南海水产研究所 | A kind of salt marsh jellyfish product sterilization dealuminzation preservation method |
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| CN101356985A (en) * | 2008-09-04 | 2009-02-04 | 中国海洋大学 | Production method of direct-edible raw sea-slug |
| CN102871200A (en) * | 2011-07-13 | 2013-01-16 | 浙江海洋学院 | Method for fresh-keeping of aquatic product by electrolytic ice |
| CN103284215A (en) * | 2013-06-13 | 2013-09-11 | 中国海洋大学 | Semi-dry instant jellyfish and processing method thereof |
| CN103330241A (en) * | 2013-06-19 | 2013-10-02 | 史秀峰 | Production method of instant sea slug |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356985A (en) * | 2008-09-04 | 2009-02-04 | 中国海洋大学 | Production method of direct-edible raw sea-slug |
| CN102871200A (en) * | 2011-07-13 | 2013-01-16 | 浙江海洋学院 | Method for fresh-keeping of aquatic product by electrolytic ice |
| CN103284215A (en) * | 2013-06-13 | 2013-09-11 | 中国海洋大学 | Semi-dry instant jellyfish and processing method thereof |
| CN103330241A (en) * | 2013-06-19 | 2013-10-02 | 史秀峰 | Production method of instant sea slug |
Non-Patent Citations (1)
| Title |
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| 电解水对冷藏河豚鱼肉质构及品质变化的影响;周然等;《农业工程学报》;20111031;第27卷(第10期);365-369 * |
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Effective date of registration: 20180503 Address after: 529075 Yao 18 industrial zone (A District) 18 to 19, Duruan Town, Jiangmen, Guangdong Patentee after: Jiangmen Jiang Fan aquatic products factory Co.,Ltd. Address before: 510000 B1B2, one, two, three and four floors of the podium building 231 and 233, science Avenue, Guangzhou, Guangdong. Patentee before: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Effective date of registration: 20180503 Address after: 510000 B1B2, one, two, three and four floors of the podium building 231 and 233, science Avenue, Guangzhou, Guangdong. Patentee after: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Address before: 350002 Jinshan District, Jianxin Town, Cangshan District, Fuzhou, Fujian Patentee before: FUJIAN AGRICULTURE AND FORESTRY University |
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Granted publication date: 20151014 Termination date: 20190321 |