CN104719429A - Method for preserving and processing rhopilema esculentum by barrier technology - Google Patents
Method for preserving and processing rhopilema esculentum by barrier technology Download PDFInfo
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Abstract
The invention discloses a method for preserving and processing rhopilema esculentum by a barrier technology, which is used for processing fresh rhopilema esculentum raw materials and salted rhopilema esculentum raw materials. The method mainly comprises the following steps: cutting, rinsing, blanching, reducing bacteria, carrying out acid treatment for bacteriostasis, carrying out concentration and gradient anti-freezing treatment and storing finally. The salted rhopilema esculentum raw materials are treated by the following steps of enzymolyzing waste after processing rhopilema esculentum, preparing a compound preservative and carrying out ultraviolet irradiation and sterilization. The barrier technology is applied to the processing technology of the salted rhopilema esculentum, and the guarantee period of a product can be effectively prolonged by the combined use of multiple means; meanwhile, leftover materials after processing rhopilema esculentum are recycled; a biological preservative is prepared; the compound use of the biological preservative and a chemical preservative can effectively inhibit the growth of microorganisms in the storage process of rhopilema esculentum; meanwhile, the use amount of the chemical additive is reduced; and the product is relatively safe to eat.
Description
Technical field
The present invention relates to the fresh-keeping of jellyfish and processing method, more particularly, relate to the fresh-keeping and processing method of fresh jellyfish and the salt marsh jellyfish just fished for.
Background technology
Jellyfish is one of coelenterate widely distributed in ocean, and the economical aquatic products that Ye Shi China mariculture industry is common, within 2013, national jellyfish sea-farming output reaches 66513t.Jellyfish has very high edibility and medical value, and the feature of its high protein and low fat and the mouthfeel of uniqueness obtain the favor of a lot of female consumer.In addition, jellyfish also has certain medical value, and record jellyfish property in Compendium of Materia Medica salty, flat, enter liver kidney, can disappear thermalization phlegm, subdhing swelling and detoxicating, softening and resolving hard mass, controls hot phlegm, tracheitis, asthma, mouth make an uproar the diseases such as dry throat, treaitng Yin-deficiency constipation, scrofula, hypertension.Research for jellyfish shows in jellyfish body containing various bioactivators, as: in the extraction and activity research of jellyfish collagen, the people such as Hao Gengxin have delivered " extraction of jellyfish Analysis of Nutritive Composition and collagen " (" processing of farm products: academic periodical (under) 4 phases in 2011), the people such as pottery word have delivered " distinct methods extracts the comparative analysis that the sea of sand bites collagen " (" food industry science and technology " 14 phases in 2012), " extraction of jellyfish collagen and purifying " (" research and development of natural products " 1 phase in 2011) that the people such as Liu Lei deliver, the people such as Ding Jinfeng are studied the collagen activity extracted from jellyfish, confirm that jellyfish collagen has obvious promoting healing effect (" Food Science " 24 phases in 2010).In the research to jellyfish collagen peptide, the research of Ding Jinfeng etc. is many, " the immunocompetent research of jellyfish collagen peptide " (" aquatic science " 6 phases in 2011) are delivered, " reducing blood lipid of jellyfish collagen peptide and the research of antioxidation " (" research and development of natural products " 24 phases in 2012).The people such as Ren Guoyan are more for the research of jellyfish glycoprotein, successively delivered " separation and purification of jelly fish head glycoprotein and immunocompetence research ", " immunocompetence of jellyfish glycoprotein and glycopeptide thereof ", " jellyfish glycopeptide is on the impact of Mouse spleen cells factor mrna expression " (" Food Science " 2011 years 17 phases; 17 phases in 2013; 23 phases in 2013).In patent, the Institute of Oceanology of the Chinese Academy of Sciences has declared " a kind of method extracting toxin from jellyfish tentacle " (application number 200710016372.3) for 2007, Shandong Homey Aquatic Development Co., Ltd. has declared " a kind of jellyfish active peptide yoghourt and preparation method thereof " (application number 200810158085.0) for 2008, and Li Ya has had within 2011, declare " a kind of preparation method of jellyfish Antihypertensive Peptides " (application number 201110256019.9) etc.
The mature period of jellyfish is generally in the 7-9 month, fresh jellyfish delicious flavour, nutritious, coastal fisherman has a lot for the cooking method of fresh jellyfish, as: to fry, stewed, fried, cold and dressed with sauce etc., but these delicious foods for other area consumer be difficult to realize, this is owing to containing a large amount of moisture in fresh jellyfish body, if carries out processing process after salvaging disembarkation not in time, and the rapid self-dissolving of meeting, moisture runs off in a large number, causes quality deterioration.At present for the processing method mainly salt alum processing of fresh jellyfish, adding of salt alum can make jellyfish organize rapid dehydration, protein coagulation sex change, reach long-term object of preserving, but edible salt alum jellyfish can cause the absorption of aluminium, therefore, the process of salt alum is replaced, develop the focus that new jelly-fish fresh-keeping method is also research at present, within 2013, declared as Liu avenges " method for salting (application number 201310206542.X) of a kind of jellyfish ".In addition, the preservation method for fresh jellyfish also rarely has report.
Along with people's going deep into food fresh keeping research, there has also been new understanding for fresh-keeping theory, some current researchs generally believe that the mode adopting multiple means to combine effectively can extend effective period of food quality.Hurdle theory is thought, food will reach storage property and wholesomeness, the factor that can stop spoilage organisms contained by food and growth of pathogenic bacteria breeding must be there is in its inside, these factors, by break the inner equilibrium (microorganism is in the stable and unified of internal environment under normal condition) of microorganism temporarily and permanently, keep food quality.These factors are called as hurdle.These factors and reciprocal effects thereof determine the microbial stability of food, Here it is fence effect.Current employing hurdle technology carries out fresh-keeping example also often to food, such as " a kind of chicken preservation method utilizing hurdle technology " (application number 201110076318.4), " a kind of antisepsis fresh-keeping process technique of organic oil braised bamboo shoot " (application number: 200610164448.2).
Freezing is a kind of more traditional preservation method, is also the preservation method that aquatic products are conventional.The activity inhibited of microorganism and enzyme under low temperature environment, thus realize the fresh-keeping of aquatic products.Common aquatic products as fish, shellfish, shrimp crab etc. can adopt freezing carry out fresh-keeping, but seldom there is the report fresh jellyfish being carried out to freeze preservation, this is because the water content of fresh jellyfish is high, in frozen-thaw process, the moisture of jellyfish can run off with the form of ice crystal, causes the loss of the change of jellyfish mouthfeel and water-soluble nutritional labeling.
Summary of the invention
The object of the invention is to adopt hurdle technology to carry out fresh-keeping and processing to fresh jellyfish and salt marsh jellyfish, for fresh jellyfish, using rinsing, blanching, acid treatment, low-temperature preservation as hurdle, simultaneously, for reducing the loss of jellyfish moisture in preserving process, utilizing the edible alcohol solution of concentration gradient to soak jellyfish on this basis, reducing the chill point of jellyfish tissue, reduce the freezing damage that jellyfish tissue is caused, realize the long-term preservation of fresh jellyfish.
For fresh jellyfish raw material, in order to achieve the above object, the invention provides a kind of method utilizing hurdle technology to carry out jelly-fish fresh-keeping and processing, comprise the steps:
S1: pre-treatment: fresh jellyfish, splits by umbrella, stomach post, scapulet, oral arm, gonad;
S2: rinsing: purified rinse water 2 ~ 5 times;
S3: blanching bacteria reducing: blanching in the hot water of 60 ~ 80 DEG C, blanching treatment time is: 30 ~ 60s;
S4: selecting one with under type, to carry out acid treatment antibacterial:
Mode 1: acetum soaks, jellyfish being placed in acetic acid content is that the solution of 0.03 ~ 0.15g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
Mode 2: citric acid solution soaks, jellyfish being placed in citric acid content is that the solution of 0.05 ~ 0.2g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
S5: the freeze proof process of concentration gradient
Jellyfish is soaked 30min respectively in the gradient edible alcohol solution of volume ratio 5%, 10%, 15%, 20%, and solid-liquid ratio is 1:2 ~ 1:10;
S6: storage
By the jellyfish after freeze proof process and volume ratio be 20% edible alcohol water solution according to mass ratio be 1:1 hybrid packed after put into-10 ~-18 DEG C of low temperature environments and carry out preservation.
For salt marsh jellyfish raw material, in order to achieve the above object, the invention provides a kind of method utilizing hurdle technology to carry out jelly-fish fresh-keeping and processing, comprise the steps:
S1: the enzymolysis of jellyfish processing waste
Trypsase is adopted to carry out enzymolysis to salt marsh jellyfish processing waste freeze-dried powder, enzymolysis process is: add deionized water according to jellyfish freeze-dried powder quality 30 ~ 50 times of ratios, vibration mixing, then mixed serum pH to pH8.0 is regulated with 6mol/L HCl and 6mol/L NaOH, be incubated 10min at 37 DEG C after, add 3000U enzyme activity unit according to jellyfish freeze-dried powder quality with every gram of freeze-dried powder to add trypsase and carry out enzyme digestion reaction, regulate with bronsted lowry acids and bases bronsted lowry in course of reaction and remain pH8.0, enzymolysis time is 3 ~ 5h; After enzymolysis terminates, mixed serum heats 10min in 95 ~ 100 DEG C of boiling water baths; Regulate slurries pH to neutral again; Finally by mixed serum centrifugal 20min of 7000r/min at 4 DEG C, getting supernatant is jellyfish zymolyte, and after vacuum freeze drying ,-20 ~-80 DEG C save backup;
S2: the pre-treatment of raw material
Salt marsh jellyfish is divided into jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
S3: rinsing: adopt purified rinse water 2 ~ 5 times;
S4: blanching bacteria reducing: blanching in the water of 50 ~ 70 DEG C, 30 ~ 60s;
S5: selecting one with under type, to carry out acid treatment antibacterial:
Mode 1, acetum soak, and jellyfish being placed in acetic acid content is that the solution of 0.03 ~ 0.15g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
Mode 2, citric acid solution soak, and jellyfish being placed in citric acid content is that the solution of 0.05 ~ 0.2g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
S6: add antistaling agent antibacterial
Being that 1:1 carries out composite composite antistaling agent by potassium sorbate and S1 gained jellyfish zymolyte according to mass ratio, is that 1 ~ 2g/kg is hybrid packed with S5 gained jellyfish product according to additive level/product content after being dissolved by described composite antistaling agent, sealing;
S7: ultraviolet irradiation sterilizing: the packaged product obtained by step S6 irradiates 1 ~ 3h under being placed in 30 ~ 40w uviol lamp;
S8: storage: product is placed in 4 ~ 10 DEG C stored refrigerated.
Wherein, for salt marsh jellyfish raw material, described in above-mentioned steps S1, the preparation process of salt marsh jellyfish processing waste freeze-dried powder is: the position be dropped in jellyfish process, comprise jellyfish stomach post, thread appendicle, or jellyfish umbrella interior thickness is more than 1cm position, obtains freeze-dried powder after carrying out vacuum freeze drying pulverizing.That is, the position that salt marsh jellyfish processing waste of the present invention is mainly often dropped in jellyfish process, as: jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness is more than 1cm position, the fragility of jellyfish is poor herein, toughness is large, is not suitable for being processed to jellyfish wire, obtains freeze-dried powder after vacuum freeze drying pulverizing is carried out at these positions.
Technological innovation of the present invention is first hurdle technology to be applied to the fresh-keeping of fresh jellyfish, and the mode adopting multiple hurdle to combine is carried out fresh-keeping to fresh jellyfish, and fresh-keeping effect is better, and the holding time of jellyfish is longer.Simultaneously, because jellyfish raw material is special, water content is high, not yet occur the report of fresh jellyfish preservation by low temperature at present, the present invention reduces the freezing damage caused jellyfish tissue, before freezing, add graded ethanol immersion treatment, object reduces the chill point of jellyfish tissue, gradient soaks a large amount of dehydrations also can avoiding tissue, and the freezing loss of the jellyfish through the method process is less, can retain mouthfeel and the water content of fresh jellyfish preferably.
For salt marsh jellyfish, using rinsing, blanching, acid treatment, ultraviolet irradiation, composite antistaling agent as hurdle, reduced the use amount of additive by the combination of multiple hurdle, and reach the object extending shelf life of products.
Technological innovation of the present invention is hurdle technology to be applied in the processing technology of salt marsh jellyfish, and multimedia conbined usage effectively can extend shelf life of products.Simultaneously, jellyfish is processed leftover pieces and carry out processing and utilization, prepare bio-preservative, the composite use of bio-preservative and chemical preservative can effectively suppress microbial growth in jellyfish storage, decrease the use amount of chemical addition agent, product is edible safer simultaneously.
Detailed description of the invention
Embodiment 1:
1., after fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly;
2. the jellyfish split is put into cold water simply to clean;
3. adopt pure water to carry out flushing 2 times to jellyfish;
4. by the jellyfish blanching 60s in the hot water of 60 DEG C after flushing;
5. the jellyfish after blanching being placed in acetic acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:5, and soak time is 5min;
6. be immersed in the gradient edible alcohol solution of 5%, 10%, 15%, 20% respectively by the jellyfish after process, soak 30min in each solution, solid-liquid ratio is 1:5;
7. by the jellyfish after freeze proof process together with anti frozen liquid (volume ratio is the edible alcohol water solution of 20%) according to mass ratio be put into-18 DEG C of low temperature environments after 1:1 together packs under carry out freezing.
Counter-example 1:
1., after fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly;
2. the jellyfish split is put into cold water simply to clean;
3. adopt pure water to carry out flushing 2 times to jellyfish;
4. by the jellyfish blanching 60s in the hot water of 60 DEG C after flushing;
5. be immersed in the gradient edible alcohol solution of 5%, 10%, 15%, 20% respectively by the jellyfish after process, soak 30min in each solution, solid-liquid ratio is 1:5;
6. by the jellyfish after freeze proof process together with anti frozen liquid (volume ratio is the edible alcohol water solution of 20%) according to mass ratio be put into-18 DEG C of low temperature environments after 1:1 together packs under carry out freezing.
Compared with counter-example 1, example 1 adds the immersion of acetum, adopt the assay method of GB4789.2-2010 total plate count to measure micro organism quantity in product and be reduced to 30 ~ 200cfu/g from 1000 ~ 3000cfu/g, and this step effectively can suppress the growth of microorganism in product storage to adopt experimental Study on Controlled Atmosphere Storage to find.
Embodiment 2:
1., after fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly;
2. the jellyfish split is put into cold water simply to clean;
3. adopt pure water to carry out flushing 2 times to jellyfish;
4. by the jellyfish blanching 30s in the hot water of 70 DEG C after flushing;
5. the jellyfish after blanching being placed in citric acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:10, and soak time is 5min;
6. be immersed in the gradient edible alcohol solution of 5%, 10%, 15%, 20% respectively by the jellyfish after process, soak 30min in each solution, solid-liquid ratio is 1:5;
7. by the jellyfish after freeze proof process together with anti frozen liquid (volume ratio is the edible alcohol water solution of 20%) according to mass ratio be put into-18 DEG C of low temperature environments after 1:1 together packs under carry out freezing.
Counter-example 2:
1., after fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly;
2. the jellyfish split is put into cold water simply to clean;
3. adopt pure water to carry out flushing 2 times to jellyfish;
4. by the jellyfish blanching 30s in the hot water of 70 DEG C after flushing;
5. the jellyfish after blanching being placed in citric acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:10, and soak time is 5min;
6. under putting into-18 DEG C of low temperature environments after the jellyfish packaging after process, carry out freezing.
Compared with counter-example 2, example 2 adds gradient edible alcohol and soaks, and the chill point adopting temperature lowering curve method for measuring to obtain jellyfish reduces to-3 DEG C ~-15 DEG C from 0 DEG C, and the reduction of chill point is conducive to reducing low temperature and frozen-thaw process to organizing the destruction of causing.
Embodiment 3:
1. pair jellyfish processing waste (position that jellyfish discarded object is mainly often dropped in jellyfish process, as: jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness is more than 1cm position, the fragility of jellyfish is poor herein, toughness is large, be not suitable for being processed to jellyfish wire) carry out freeze-drying, pulverize;
2. adopt trypsase (optimal pH=8.0, optimum temperature is 37 DEG C) enzymolysis is carried out to salt marsh jellyfish processing waste freeze-dried powder, enzymatic hydrolysis condition is: add deionized water according to jellyfish freeze-dried powder quality 30 times of ratios, vibration mixing, then regulate mixed serum pH to trypsase optimal pH 8.0 with 6mol/L HCl and 6mol/L NaOH, be incubated 10min under trypsase optimum temperature (37 DEG C) after, add 3000U enzyme activity unit according to jellyfish freeze-dried powder quality with every gram of freeze-dried powder to add trypsase and carry out enzyme digestion reaction, regulate pH all the time at optimal pH 8.0 with bronsted lowry acids and bases bronsted lowry in course of reaction, enzymolysis time is 3h, after enzymolysis terminates, mixed serum heats 10min in 100 DEG C of boiling water baths, regulate slurries pH to neutral again, finally by mixed serum centrifugal 20min of 7000r/min at 4 DEG C, getting supernatant is jellyfish zymolyte, and after vacuum freeze drying ,-80 DEG C save backup,
3. zymolyte freeze-dried powder and potassium sorbate are mixed according to 1:1 and namely obtain composite antistaling agent;
4. pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
5. adopt pure water to rinse desalination jellyfish, rinse 2 times;
6. by the jellyfish blanching 30s in the hot water of 60 DEG C after flushing;
7. the jellyfish after blanching being placed in acetic acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:5, and soak time is 5min;
8. use pure water composite antistaling agent to be dissolved the rear jellyfish product with obtaining according to additive level/product content for 1g/kg is hybrid packed, normal pressure seals;
9. pair product carries out ultraviolet irradiation sterilization, and uviol lamp power is 30w, and sterilizing time is 1h;
10. preserve under product being placed in refrigeration (4 DEG C) environment.
Counter-example 3:
1. pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
2. adopt pure water to rinse desalination jellyfish, rinse 2 times;
3. by the jellyfish blanching 30s in the hot water of 60 DEG C after flushing;
4. the jellyfish after blanching being placed in acetic acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:5, and soak time is 5min;
5. use pure water by potassium sorbate dissolve after according to additive level/product content for 1g/kg is hybrid packed, normal pressure seal.
6. pair product carries out ultraviolet irradiation sterilization, and uviol lamp power is 30w, and sterilizing time is 1h;
7. preserve under product being placed in refrigeration (4 DEG C) environment.
Compared with counter-example 3, example 3 adopts composite antistaling agent to carry out fresh-keeping to jellyfish, adopt the method for GB4789.2 to measure microorganism level in product and all meet instant edible jellyfish exfactory inspection standard, but the use amount of potassium sorbate in embodiment 3 decreases 50%, improves the edible safety of product.
Embodiment 4:
1. pair jellyfish processing waste (position that jellyfish discarded object is mainly often dropped in jellyfish process, as: jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness is more than 1cm position, the fragility of jellyfish is poor herein, toughness is large, be not suitable for being processed to jellyfish wire) carry out freeze-drying, pulverize;
2. adopt trypsase (optimal pH=8.0, optimum temperature is 37 DEG C) enzymolysis is carried out to salt marsh jellyfish processing waste freeze-dried powder, enzymatic hydrolysis condition is: add deionized water according to jellyfish freeze-dried powder quality 40 times of ratios, vibration mixing, then regulate mixed serum pH to trypsase optimal pH 8.0 with 6mol/L HCl and 6mol/L NaOH, be incubated 10min under trypsase optimum temperature (37 DEG C) after, add 3000U enzyme activity unit according to jellyfish freeze-dried powder quality with every gram of freeze-dried powder to add trypsase and carry out enzyme digestion reaction, regulate pH all the time at optimal pH 8.0 with bronsted lowry acids and bases bronsted lowry in course of reaction, enzymolysis time is 3h, after enzymolysis terminates, mixed serum heats 10min in 100 DEG C of boiling water baths, regulate slurries pH to neutral again, finally by mixed serum centrifugal 20min of 7000r/min at 4 DEG C, getting supernatant is jellyfish zymolyte, and after vacuum freeze drying ,-80 DEG C save backup,
3. zymolyte freeze-dried powder and potassium sorbate are mixed according to 1:1 and namely obtain composite antistaling agent;
4. pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
5. adopt pure water to rinse desalination jellyfish, rinse 2 times;
6. by the jellyfish blanching 60s in the hot water of 60 DEG C after flushing;
7. the jellyfish after blanching being placed in citric acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:10, and soak time is 5min;
8. use pure water composite antistaling agent to be dissolved the rear jellyfish product with obtaining according to additive level/product content for 1g/kg is hybrid packed, normal pressure seals; ;
9. pair product carries out ultraviolet irradiation sterilization, and uviol lamp power is 40w, and sterilizing time is 3h;
10. preserve under product being placed in refrigeration (4 DEG C) environment.
Counter-example 4:
1. pair jellyfish processing waste (position that jellyfish discarded object is mainly often dropped in jellyfish process, as: jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness is more than 1cm position, the fragility of jellyfish is poor herein, toughness is large, be not suitable for being processed to jellyfish wire) carry out freeze-drying, pulverize;
2. adopt trypsase (optimal pH=8.0, optimum temperature is 37 DEG C) enzymolysis is carried out to salt marsh jellyfish processing waste freeze-dried powder, enzymatic hydrolysis condition is: add deionized water according to jellyfish freeze-dried powder quality 40 times of ratios, vibration mixing, then regulate mixed serum pH to trypsase optimal pH 8.0 with 6mol/L HCl and 6mol/L NaOH, be incubated 10min under trypsase optimum temperature (37 DEG C) after, add 3000U enzyme activity unit according to jellyfish freeze-dried powder quality with every gram of freeze-dried powder to add trypsase and carry out enzyme digestion reaction, regulate pH all the time at optimal pH 8.0 with bronsted lowry acids and bases bronsted lowry in course of reaction, enzymolysis time is 3h, after enzymolysis terminates, mixed serum heats 10min in 100 DEG C of boiling water baths, regulate slurries pH to neutral again, finally by mixed serum centrifugal 20min of 7000r/min at 4 DEG C, getting supernatant is jellyfish zymolyte, and after vacuum freeze drying ,-80 DEG C save backup,
3. zymolyte freeze-dried powder and potassium sorbate are mixed according to 1:1 and namely obtain composite antistaling agent;
4. pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
5. adopt pure water to rinse desalination jellyfish, rinse 2 times;
6. by the jellyfish blanching 60s in the hot water of 60 DEG C after flushing;
7. the jellyfish after blanching being placed in citric acid content is that the solution of 0.1g/100mL soaks, and solid-liquid ratio is 1:10, and soak time is 5min;
8. use pure water composite antistaling agent to be dissolved the rear jellyfish product with obtaining according to additive level/product content for 1g/kg is hybrid packed, normal pressure seals; ;
9. preserve under product being placed in refrigeration (4 DEG C) environment.
Compared with counter-example 4, embodiment 4 adopts ultraviolet irradiation to carry out sterilizing to product on the basis using other hurdle technologies, and the micro organism quantity in product can reach below 30cfu/g.
Technological innovation of the present invention is first hurdle technology to be applied to the fresh-keeping of fresh jellyfish, the mode adopting multiple hurdle to combine is carried out fresh-keeping to fresh jellyfish, total plate count before jellyfish Sample Storage can be reduced to original 5% ~ 20%, and the holding time of jellyfish can extend to 6 ~ 9 months.Simultaneously, because jellyfish raw material is special, water content is high, not yet occur the report of fresh jellyfish preservation by low temperature at present, the present invention reduces the freezing damage caused jellyfish tissue, before freezing, add graded ethanol immersion treatment, object reduces the chill point of jellyfish tissue, gradient soaks a large amount of dehydrations also can avoiding tissue, and the freezing loss of the jellyfish through the method process is less, can retain mouthfeel and the water content of fresh jellyfish preferably.
For salt marsh jellyfish, technological innovation of the present invention is that jellyfish being processed leftover pieces carries out processing and utilization, prepare bio-preservative, the composite use of bio-preservative and chemical preservative can effectively suppress microbial growth in jellyfish storage, simultaneously, the synergy of multiple hurdle decreases the use amount of chemical addition agent, and product is edible safer.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (3)
1. utilize hurdle technology to carry out a method for jelly-fish fresh-keeping and processing, it is characterized in that, for fresh jellyfish raw material, comprise the steps:
S1: pre-treatment: fresh jellyfish, splits by umbrella, stomach post, scapulet, oral arm, gonad;
S2: rinsing: purified rinse water 2 ~ 5 times;
S3: blanching bacteria reducing: blanching in the hot water of 60 ~ 80 DEG C, blanching treatment time is: 30 ~ 60s;
S4: selecting one with under type, to carry out acid treatment antibacterial:
Mode 1: acetum soaks, jellyfish being placed in acetic acid content is that the solution of 0.03 ~ 0.15g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
Mode 2: citric acid solution soaks, jellyfish being placed in citric acid content is that the solution of 0.05 ~ 0.2g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
S5: the freeze proof process of concentration gradient
Jellyfish being immersed in respectively volume ratio is in the gradient edible alcohol solution of 5%, 10%, 15%, 20%, and soak time is 30min, and solid-liquid ratio is 1:2 ~ 1:10;
S6: storage
By the jellyfish after freeze proof process and volume ratio be 20% edible alcohol water solution according to mass ratio be 1:1 hybrid packed after put into-10 ~-18 DEG C of low temperature environments and carry out preservation.
2. utilize hurdle technology to carry out a method for jelly-fish fresh-keeping and processing, it is characterized in that, for salt marsh jellyfish raw material, comprise the steps:
S1: the enzymolysis of jellyfish processing waste
Trypsase is adopted to carry out enzymolysis to jellyfish processing waste freeze-dried powder, enzymolysis process is: add deionized water according to jellyfish freeze-dried powder quality 30 ~ 50 times of ratios, vibration mixing, then mixed serum pH to pH8.0 is regulated with 6mol/L HCl and 6mol/L NaOH, be incubated 10min at 37 DEG C after, add 3000U enzyme activity unit according to jellyfish freeze-dried powder quality with every gram of freeze-dried powder to add trypsase and carry out enzyme digestion reaction, regulate with bronsted lowry acids and bases bronsted lowry in course of reaction and remain pH8.0, enzymolysis time is 3 ~ 5h; After enzymolysis terminates, mixed serum heats 10min in 95 ~ 100 DEG C of boiling water baths; Regulate slurries pH to neutral again; Finally by mixed serum centrifugal 20min of 7000r/min at 4 DEG C, getting supernatant is jellyfish zymolyte, and after vacuum freeze drying ,-20 ~-80 DEG C save backup;
S2: the pre-treatment of raw material
Salt marsh jellyfish is divided into jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, is cut into size and is about 2cm*2cm fritter before jelly fish head processing, adopts circulating water to carry out desalination extremely without pot-stewed fowl to jellyfish;
S3: rinsing: adopt purified rinse water 2 ~ 5 times;
S4: blanching bacteria reducing: blanching in the water of 50 ~ 70 DEG C, blanching treatment time is: 30 ~ 60s;
S5: selecting one with under type, to carry out acid treatment antibacterial:
Mode 1, acetum soak, and jellyfish being placed in acetic acid content is that the solution of 0.03 ~ 0.15g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
Mode 2, citric acid solution soak, and jellyfish being placed in citric acid content is that the solution of 0.05 ~ 0.2g/100mL soaks, and solid-liquid ratio is 1:5 ~ 1:20, and soak time is 3 ~ 5min;
S6: add antistaling agent antibacterial
Being that 1:1 carries out composite composite antistaling agent by potassium sorbate and S1 gained jellyfish zymolyte according to mass ratio, is that 1 ~ 2g/kg is hybrid packed with S5 gained jellyfish product according to additive level/product content after being dissolved by described composite antistaling agent, sealing;
S7: ultraviolet irradiation sterilizing: the packaged product obtained by step S6 irradiates 1 ~ 3h under being placed in 30 ~ 40w uviol lamp;
S8: storage: product is placed in 4 ~ 10 DEG C stored refrigerated.
3. utilize hurdle technology to carry out the method for jelly-fish fresh-keeping and processing according to claim 2, it is characterized in that, described in step S1, the preparation process of salt marsh jellyfish processing waste freeze-dried powder is:
The position be dropped in jellyfish process, comprises jellyfish stomach post, thread appendicle, or jellyfish umbrella interior thickness is more than 1cm position, obtains freeze-dried powder after carrying out vacuum freeze drying pulverizing.
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| CN107712681A (en) * | 2017-09-27 | 2018-02-23 | 浙江海洋大学 | A kind of processing technology of edible large jellyfish |
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| CN113575881B (en) * | 2021-08-03 | 2023-08-04 | 佛山市顺德万汇美食工业研究有限公司 | Method for making raw fish |
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