CN104719429B - The method that jelly-fish fresh-keeping and processing are carried out using hurdle technology - Google Patents

Abstract

The invention discloses a kind of method that jelly-fish fresh-keeping and processing are carried out using hurdle technology, handled respectively for fresh jellyfish raw material and salt marsh jellyfish raw material, key step includes：Segmentation, rinsing, blanching bacteria reducing, acid treatment are antibacterial, the freeze proof processing of concentration gradient and final storage.Wherein, for salt marsh jellyfish raw material, in addition to by the enzymolysis of jellyfish processing waste, composite antistaling agent is prepared and the step of ultraviolet irradiation sterilizes.Hurdle technology is applied in the processing technology of salt marsh jellyfish by the present invention, and multimedia be used in combination can effectively extend shelf life of products.Simultaneously, jellyfish processing leftover pieces are processed utilization, prepare bio-preservative, the compounding use of bio-preservative and chemical preservative can effectively suppress the growth of microorganism in jellyfish storage, reduce the usage amount of chemical addition agent simultaneously, product is edible safer.

Description

Method for Jellyfish Preservation and Processing Using Fence Technology

technical field

The invention relates to a fresh-keeping and processing method of jellyfish, more specifically, to a fresh-keeping and processing method of just caught fresh jellyfish and salted jellyfish.

Background technique

Jellyfish is one of the coelenterates widely distributed in the ocean, and it is also a common economical aquatic product in my country's mariculture industry. In 2013, the national jellyfish mariculture production reached 66,513 tons. Jellyfish has high edible value and medicinal value, and its high protein and low fat characteristics and unique taste have won the favor of many female consumers. In addition, jellyfish also has a certain medicinal value. It is recorded in the Compendium of Materia Medica that jellyfish is salty and flat, and enters the liver and kidneys. Dry throat, Yin deficiency, constipation, lymphatic tuberculosis, high blood pressure and other diseases. The research on jellyfish shows that jellyfish contains multiple biologically active substances, such as: in terms of the extraction and activity research of jellyfish collagen, Hao Gengxin and others published "Jellyfish Skin Nutrient Component Analysis and Collagen Extraction" ("Agricultural Product Processing: Academic Journal (Part 2, 2011, Issue 4), Tao Zi et al. published "Comparative Analysis of Extracting Collagen from Sand Jellyfish Skin by Different Methods" ("Food Industry Science and Technology" 2012 Issue 14), Liu Lei et al. published "Jellyfish Collagen Extraction and purification of protein" ("Natural Product Research and Development" 2011 Issue 1), Ding Jinfeng and others studied the activity of collagen extracted from jellyfish, and confirmed that jellyfish collagen has obvious healing effect ("Food Science "2010 Issue 24). In terms of research on jellyfish collagen peptides, Ding Jinfeng et al. have done a lot of research, and published "Research on the Immunological Activity of Jellyfish Collagen Peptides" ("Aquatic Science" 2011 Issue 6), "Jellyfish Collagen Peptides in Lowering Blood Lipid and Anti- Research on Oxidation" ("Natural Product Research and Development" 2012 Issue 24). Ren Guoyan and others have done a lot of research on jellyfish glycoprotein, and successively published "Research on the Isolation, Purification and Immunological Activity of Jellyfish Head Glycoprotein", "Immunological Activity of Jellyfish Glycoprotein and Its Glycopeptide", "Jellyfish Glycopeptide Effect on Mice Spleen The influence of cytokine mRNA expression" ("Food Science" 2011, 17; 2013, 17; 2013, 23). In terms of patents, the Institute of Oceanology, Chinese Academy of Sciences declared "a method for extracting toxins from jellyfish tentacles" in 2007 (application number 200710016372.3), and Shandong Haodangjia Ocean Development Co., Ltd. declared "a jellyfish active peptide yoghurt" in 2008. and its preparation method” (application number 200810158085.0), Li Yayou declared “a preparation method of jellyfish antihypertensive peptide” (application number 201110256019.9) in 2011, etc.

The ripening season of jellyfish is generally from July to September. Fresh jellyfish is delicious and nutritious. Coastal fishermen cook fresh jellyfish in many ways, such as: frying, stewing, frying, cold dressing, etc. However, these delicacies are not suitable for consumption in other regions. This is because fresh jellyfish contains a lot of water. If it is not processed in time after being salvaged, it will autolyze quickly, and a large amount of water will be lost, resulting in quality deterioration. At present, the processing method for fresh jellyfish is mainly salt alum processing. The addition of salt alum can quickly dehydrate the jellyfish tissue, coagulate and denature the protein, and achieve the purpose of long-term preservation. However, eating salt alum jellyfish will cause aluminum intake. Therefore, instead of salt Alum treatment, the development of new jellyfish fresh-keeping method is also the focus of current research, such as Liu Rixue declared "a kind of jellyfish pickling method (application number 201310206542.X)" in 2013. In addition, there are few reports for the preservation method of fresh jellyfish.

With the in-depth research on food preservation, people have new understanding of the theory of preservation. Some current studies generally believe that the combination of various methods can effectively prolong the shelf life of food. The fence factor theory holds that in order to achieve storability and hygienic safety in food, there must be factors that can prevent the growth and reproduction of spoilage bacteria and pathogenic bacteria contained in food. These factors break the internal balance of microorganisms temporarily and permanently (the microorganisms are in Stability and unity of the internal environment under normal conditions) to maintain food quality. These factors are called fence factors. These factors and their interaction effects determine the microbial stability of food, which is the fence effect. There are also many examples of using fence technology to keep food fresh at present, such as "a chicken fresh-keeping method utilizing fence technology" (application number 201110076318.4), "an antiseptic and fresh-keeping processing technology for braised bamboo shoots in organic oil" (application number: 200610164448.2 ).

Freezing is a relatively traditional fresh-keeping method, and it is also a commonly used fresh-keeping method for aquatic products. The activity of microorganisms and enzymes is inhibited in a low-temperature environment, thereby realizing the preservation of aquatic products. Common aquatic products such as fish, shellfish, shrimp and crab can be kept fresh by freezing, but there are few reports on fresh jellyfish by freezing and keeping fresh. This is because the water content of fresh jellyfish is extremely high. The water in the jellyfish will be lost in the form of ice crystals, resulting in a change in the taste of the jellyfish and a loss of water-soluble nutrients.

Contents of the invention

The purpose of the present invention is to adopt barrier technology to preserve and process fresh jellyfish and salted jellyfish. For fresh jellyfish, rinsing, blanching, acid treatment, and low-temperature preservation are used as barrier factors. On this basis, the jellyfish is soaked in the edible alcohol solution with a concentration gradient, the freezing point of the jellyfish tissue is lowered, the damage caused by freezing to the jellyfish tissue is reduced, and the long-term preservation of the fresh jellyfish is realized.

For fresh jellyfish raw materials, in order to achieve the above object, the present invention provides a method for utilizing fence technology to preserve and process jellyfish, comprising the following steps:

S1: Pretreatment: fresh jellyfish, divided according to umbrella, stomach column, shoulder plate, mouth wrist and gonad;

S2: Rinse: rinse with pure water for 2 to 5 times;

S3: blanching to reduce bacteria: blanching in hot water at 60-80°C, blanching time: 30-60s;

S4: Choose one of the following methods for acid treatment to inhibit bacteria:

Method 1: Soak in acetic acid solution, soak the jellyfish in a solution with an acetic acid content of 0.03-0.15g/100mL, the ratio of solid to liquid is 1:5-1:20, and the soaking time is 3-5 minutes;

Method 2: Soaking in citric acid solution, soaking the jellyfish in a solution with a citric acid content of 0.05-0.2g/100mL, the solid-liquid ratio is 1:5-1:20, and the soaking time is 3-5 minutes;

S5: concentration gradient antifreeze treatment

Soak the jellyfish for 30 minutes in gradient edible alcohol solutions with a volume ratio of 5%, 10%, 15%, and 20%, respectively, with a solid-liquid ratio of 1:2 to 1:10;

S6: Storage

The antifreeze-treated jellyfish and 20% edible alcohol aqueous solution by volume are mixed and packaged according to a mass ratio of 1:1, and then stored in a low-temperature environment of -10 to -18°C.

For the raw material of salted jellyfish, in order to achieve the above object, the present invention provides a method for fresh-keeping and processing jellyfish utilizing fence technology, comprising the following steps:

S1: Enzymatic hydrolysis of jellyfish processing waste

Use trypsin to enzymatically hydrolyze the freeze-dried powder of salted jellyfish processing waste. The enzymatic hydrolysis process is: add deionized water according to the ratio of 30 to 50 times the mass of jellyfish freeze-dried powder, shake and mix, and then use 6mol/L HCl and 6mol/L Adjust the pH of the mixed slurry to pH8.0 with L NaOH, and after incubating at 37°C for 10 minutes, add 3000 U of enzyme activity units per gram of freeze-dried jellyfish powder according to the quality of jellyfish freeze-dried powder and add trypsin for enzymatic hydrolysis reaction. Alkali adjustment always keeps the pH at 8.0, and the enzymolysis time is 3 to 5 hours; after the enzymolysis, the mixed slurry is heated in a boiling water bath at 95 to 100°C for 10 minutes; then the pH of the slurry is adjusted to neutral; finally, the mixed slurry is heated at 4°C Centrifuge at 7000r/min for 20min, take the supernatant as jellyfish hydrolyzate, vacuum freeze-dry, and store at -20～-80℃ for later use;

S2: Pretreatment of raw materials

Salted jellyfish is divided into jellyfish umbrella and jellyfish head. The jellyfish umbrella is cut into shreds before processing, and the jellyfish head is cut into small pieces with a size of about 2cm*2cm before processing. The jellyfish is desalted with running water until it has no halogen taste;

S3: Rinse: use pure water to rinse 2 to 5 times;

S4: blanching to reduce bacteria: blanching in water at 50-70°C for 30-60s;

S5: Choose one of the following methods for acid treatment to inhibit bacteria:

Method 1. Soak in acetic acid solution. Soak the jellyfish in a solution with an acetic acid content of 0.03-0.15g/100mL. The ratio of solid to liquid is 1:5-1:20, and the soaking time is 3-5 minutes;

Method 2. Soak in citric acid solution. Soak the jellyfish in a solution with a citric acid content of 0.05-0.2g/100mL. The solid-liquid ratio is 1:5-1:20, and the soaking time is 3-5 minutes;

S6: Add preservatives to inhibit bacteria

Compound potassium sorbate and jellyfish enzymatic hydrolyzate obtained in S1 according to the mass ratio of 1:1 to obtain a compound preservative, dissolve the compound preservative and combine it with the jellyfish product obtained in S5 according to the additive content/product content of 1～ 2g/kg mixed packaging, sealed;

S7: Sterilize by ultraviolet irradiation: irradiate the packaged product obtained in step S6 under a 30-40w ultraviolet lamp for 1-3 hours;

S8: Storage: Store the product in refrigerated storage at 4-10°C.

Among them, for the salted jellyfish raw material, the preparation process of the salted jellyfish processing waste freeze-dried powder described in the above step S1 is: the discarded parts during the jellyfish processing process, including the jellyfish stomach column, filamentous appendages, or the center of the jellyfish umbrella Parts with a thickness exceeding 1 cm are subjected to vacuum freeze-drying and pulverization to obtain freeze-dried powder. That is to say, the salted jellyfish processing waste of the present invention is mainly the parts that are often discarded in the jellyfish processing process, such as: jellyfish stomach column, filamentous appendages, etc., or the middle thickness of the jellyfish umbrella exceeds 1cm, where the jellyfish is brittle. Poor, strong toughness, not suitable for processing into shredded jellyfish, these parts are subjected to vacuum freeze-drying and crushed to obtain freeze-dried powder.

The technical innovation of the present invention is that the barrier technology is applied to the preservation of fresh jellyfish for the first time, and the preservation of fresh jellyfish is carried out by combining multiple barrier factors, which has better preservation effect and longer storage time of jellyfish. At the same time, due to the special raw materials of jellyfish and extremely high water content, there has not been any report on low-temperature preservation of fresh jellyfish. In order to reduce the damage caused by freezing to jellyfish tissue, the present invention adds gradient ethanol soaking treatment before freezing, and the purpose is to reduce the freezing of jellyfish tissue. Point, gradient immersion can also avoid a large amount of tissue dehydration, the jellyfish treated by this method has less freezing loss, and can better retain the taste and water content of fresh jellyfish.

For salted jellyfish, rinsing, blanching, acid treatment, ultraviolet radiation, and compound preservatives are used as barrier factors, and the combination of multiple barrier factors reduces the amount of additives used and prolongs the shelf life of products.

The technical innovation of the invention lies in the application of fence technology to the processing technology of salted jellyfish, and the combined use of multiple means can effectively prolong the shelf life of the product. At the same time, the leftovers of jellyfish processing are processed and utilized to prepare biological preservatives. The compound use of biological preservatives and chemical preservatives can effectively inhibit the growth of microorganisms during jellyfish storage, and at the same time reduce the use of chemical additives, making the product safer to eat .

detailed description

Example 1:

1. After the fresh jellyfish is salvaged, it is quickly divided according to the umbrella, stomach column, shoulder plate, mouth wrist and gonad;

2. Put the divided jellyfish into cold water for simple cleaning;

3. Rinse the jellyfish twice with pure water;

4. Blanch the rinsed jellyfish in hot water at 60°C for 60 seconds;

5. Soak the blanched jellyfish in a solution with an acetic acid content of 0.1g/100mL, the ratio of solid to liquid is 1:5, and the soaking time is 5 minutes;

6. Soak the treated jellyfish in 5%, 10%, 15%, and 20% gradient edible alcohol solutions, soak in each solution for 30 minutes, and the ratio of solid to liquid is 1:5;

7. Pack the antifreeze-treated jellyfish together with the antifreeze solution (20% edible alcohol aqueous solution by volume) according to the mass ratio of 1:1 and put them into a low-temperature environment of -18°C for cryopreservation.

Counter example 1:

1. After the fresh jellyfish is salvaged, it is quickly divided according to the umbrella, stomach column, shoulder plate, mouth wrist and gonad;

2. Put the divided jellyfish into cold water for simple cleaning;

3. Rinse the jellyfish twice with pure water;

4. Blanch the rinsed jellyfish in hot water at 60°C for 60 seconds;

5. Soak the treated jellyfish in 5%, 10%, 15%, and 20% gradient edible alcohol solutions, soak in each solution for 30 minutes, and the ratio of solid to liquid is 1:5;

6. Pack the antifreeze-treated jellyfish together with the antifreeze solution (20% edible alcohol aqueous solution by volume) according to the mass ratio of 1:1 and put them into a low temperature environment of -18°C for cryopreservation.

Compared with negative example 1, Example 1 increased the immersion in acetic acid solution, and the number of microorganisms in the product was reduced from 1000-3000cfu/g to 30-200cfu/g using the determination method of the total number of bacterial colonies in GB4789.2-2010, and the storage experiment was used to study This step was found to be effective in inhibiting microbial growth during product storage.

Example 2:

1. After the fresh jellyfish is salvaged, it is quickly divided according to the umbrella, stomach column, shoulder plate, mouth wrist and gonad;

2. Put the divided jellyfish into cold water for simple cleaning;

3. Rinse the jellyfish twice with pure water;

4. Blanch the rinsed jellyfish in hot water at 70°C for 30 seconds;

5. Soak the blanched jellyfish in a solution with a citric acid content of 0.1g/100mL, the ratio of solid to liquid is 1:10, and the soaking time is 5 minutes;

6. Soak the treated jellyfish in 5%, 10%, 15%, and 20% gradient edible alcohol solutions, soak in each solution for 30 minutes, and the ratio of solid to liquid is 1:5;

7. Pack the antifreeze-treated jellyfish together with the antifreeze solution (20% edible alcohol aqueous solution by volume) according to the mass ratio of 1:1 and put them into a low-temperature environment of -18°C for cryopreservation.

Counter example 2:

1. After the fresh jellyfish is salvaged, it is quickly divided according to the umbrella, stomach column, shoulder plate, mouth wrist and gonad;

2. Put the divided jellyfish into cold water for simple cleaning;

3. Rinse the jellyfish twice with pure water;

4. Blanch the rinsed jellyfish in hot water at 70°C for 30 seconds;

5. Soak the blanched jellyfish in a solution with a citric acid content of 0.1g/100mL, the ratio of solid to liquid is 1:10, and the soaking time is 5 minutes;

6. Pack the processed jellyfish and put it into a low-temperature environment of -18°C for frozen storage.

Compared with the negative example 2, example 2 increases the gradient edible alcohol immersion, and the freezing point of jellyfish is reduced from 0°C to -3°C to -15°C by using the method of temperature-dropping curve measurement. The reduction of freezing point is beneficial to reduce low temperature and freeze-thaw. Damage caused by the process to the organization.

Example 3:

1. Jellyfish processing waste (jellyfish waste is mainly the parts that are often discarded during jellyfish processing, such as: jellyfish stomach column, filamentous appendages, etc., or the part where the thickness of the jellyfish umbrella exceeds 1cm, where the jellyfish is more brittle Poor, strong toughness, not suitable for being processed into jellyfish shreds) freeze-dried and crushed;

2. Use trypsin (optimum pH = 8.0, optimum temperature 37°C) to enzymatically hydrolyze the freeze-dried powder of salted jellyfish processing waste. The enzymatic hydrolysis condition is: add deionization in proportion to 30 times the mass of jellyfish freeze-dried powder water, shake and mix, and then use 6mol/L HCl and 6mol/L NaOH to adjust the pH of the mixed slurry to the optimum pH of trypsin at 8.0, and after incubating at the optimum temperature of trypsin (37°C) for 10min, according to the quality of jellyfish freeze-dried powder Add 3000U enzyme activity units per gram of freeze-dried powder and add trypsin for enzymolysis reaction. During the reaction process, use acid and alkali to adjust the pH to always be at the optimum pH 8.0, and the enzymolysis time is 3 hours; after the enzymolysis, the mixed slurry is in Heat in a boiling water bath at 100°C for 10 minutes; then adjust the pH of the slurry to neutral; finally centrifuge the mixed slurry at 7000r/min at 4°C for 20 minutes, take the supernatant as jellyfish hydrolyzate, vacuum freeze-dry, and store at -80°C for later use ;

3. Mix the freeze-dried powder of the enzymatic hydrolyzate and potassium sorbate at a ratio of 1:1 to obtain a compound preservative;

4. Divide the raw materials of salted jellyfish according to jellyfish umbrella and jellyfish head, shred the jellyfish umbrella before processing, and cut the jellyfish head into small pieces with a size of about 2cm*2cm before processing, and use running water to desalt the jellyfish until it has no halogen taste;

5. Rinse the desalted jellyfish with pure water for 2 times;

6. Blanch the rinsed jellyfish in hot water at 60°C for 30 seconds;

7. Soak the blanched jellyfish in a solution with an acetic acid content of 0.1g/100mL, the ratio of solid to liquid is 1:5, and the soaking time is 5 minutes;

8. Use purified water to dissolve the compound preservative and mix with the obtained jellyfish product according to the additive content/product content of 1g/kg, and seal under normal pressure;

9. Sterilize the product by ultraviolet irradiation, the power of the ultraviolet lamp is 30w, and the sterilization time is 1h;

10. Store the product in a refrigerated (4°C) environment.

Counter example 3:

1. Divide the raw materials of salted jellyfish according to jellyfish umbrella and jellyfish head, shred the jellyfish umbrella before processing, and cut the jellyfish head into small pieces with a size of about 2cm*2cm before processing, and use running water to desalt the jellyfish until it has no halogen taste;

2. Rinse the desalted jellyfish with pure water for 2 times;

3. Blanch the rinsed jellyfish in hot water at 60°C for 30 seconds;

4. Soak the blanched jellyfish in a solution with an acetic acid content of 0.1g/100mL, the ratio of solid to liquid is 1:5, and the soaking time is 5 minutes;

5. Potassium sorbate is dissolved in purified water, then mixed and packaged according to the additive content/product content of 1g/kg, and sealed under normal pressure.

6. Sterilize the product by ultraviolet irradiation, the power of the ultraviolet lamp is 30w, and the sterilization time is 1h;

7. Store the product in a refrigerated (4°C) environment.

Compared with negative example 3, example 3 adopts compound antistaling agent to keep jellyfish fresh, and adopts the method of GB4789.2 to measure the level of microorganisms in the product, which meets the factory inspection standard of instant jellyfish, but the usage of potassium sorbate in example 3 is reduced Increased by 50%, improving the food safety of the product.

Example 4:

1. Jellyfish processing waste (jellyfish waste is mainly the parts that are often discarded during jellyfish processing, such as: jellyfish stomach column, filamentous appendages, etc., or the part where the thickness of the jellyfish umbrella exceeds 1cm, where the jellyfish is more brittle Poor, strong toughness, not suitable for being processed into jellyfish shreds) freeze-dried and crushed;

2. Use trypsin (optimum pH = 8.0, optimum temperature 37°C) to enzymatically hydrolyze the freeze-dried powder of salted jellyfish processing waste. The enzymatic hydrolysis condition is: add deionization in proportion to 40 times the mass of jellyfish freeze-dried powder water, shake and mix, and then use 6mol/L HCl and 6mol/L NaOH to adjust the pH of the mixed slurry to the optimum pH of trypsin at 8.0, and after incubating at the optimum temperature of trypsin (37°C) for 10min, according to the quality of jellyfish freeze-dried powder Add 3000U enzyme activity units per gram of freeze-dried powder and add trypsin for enzymolysis reaction. During the reaction process, use acid and alkali to adjust the pH to always be at the optimum pH 8.0, and the enzymolysis time is 3 hours; after the enzymolysis, the mixed slurry is in Heat in a boiling water bath at 100°C for 10 minutes; then adjust the pH of the slurry to neutral; finally centrifuge the mixed slurry at 7000r/min at 4°C for 20 minutes, take the supernatant as jellyfish hydrolyzate, vacuum freeze-dry, and store at -80°C for later use ;

3. Mix the freeze-dried powder of the enzymatic hydrolyzate and potassium sorbate at a ratio of 1:1 to obtain a compound preservative;

4. Divide the raw materials of salted jellyfish according to jellyfish umbrella and jellyfish head, shred the jellyfish umbrella before processing, and cut the jellyfish head into small pieces with a size of about 2cm*2cm before processing, and use running water to desalt the jellyfish until it has no halogen taste;

5. Rinse the desalted jellyfish with pure water for 2 times;

6. Blanch the rinsed jellyfish in hot water at 60°C for 60 seconds;

7. Soak the blanched jellyfish in a solution with a citric acid content of 0.1g/100mL, the ratio of solid to liquid is 1:10, and the soaking time is 5 minutes;

8. Use purified water to dissolve the compound preservative and mix it with the obtained jellyfish product according to the additive content/product content of 1g/kg, and seal it under normal pressure;

9. Sterilize the product by ultraviolet irradiation, the power of the ultraviolet lamp is 40w, and the sterilization time is 3h;

10. Store the product in a refrigerated (4°C) environment.

Counter example 4:

1. Jellyfish processing waste (jellyfish waste is mainly the parts that are often discarded during jellyfish processing, such as: jellyfish stomach column, filamentous appendages, etc., or the part where the thickness of the jellyfish umbrella exceeds 1cm, where the jellyfish is more brittle Poor, strong toughness, not suitable for being processed into jellyfish shreds) freeze-dried and crushed;

2. Use trypsin (optimum pH = 8.0, optimum temperature 37°C) to enzymatically hydrolyze the freeze-dried powder of salted jellyfish processing waste. The enzymatic hydrolysis condition is: add deionization in proportion to 40 times the mass of jellyfish freeze-dried powder water, shake and mix, and then use 6mol/L HCl and 6mol/L NaOH to adjust the pH of the mixed slurry to the optimum pH of trypsin at 8.0, and after incubating at the optimum temperature of trypsin (37°C) for 10min, according to the quality of jellyfish freeze-dried powder Add 3000U enzyme activity units per gram of freeze-dried powder and add trypsin for enzymolysis reaction. During the reaction process, use acid and alkali to adjust the pH to always be at the optimum pH 8.0, and the enzymolysis time is 3 hours; after the enzymolysis, the mixed slurry is in Heat in a boiling water bath at 100°C for 10 minutes; then adjust the pH of the slurry to neutral; finally centrifuge the mixed slurry at 7000r/min at 4°C for 20 minutes, take the supernatant as jellyfish hydrolyzate, vacuum freeze-dry, and store at -80°C for later use ;

3. Mix the freeze-dried powder of the enzymatic hydrolyzate and potassium sorbate at a ratio of 1:1 to obtain a compound preservative;

4. Divide the raw materials of salted jellyfish according to jellyfish umbrella and jellyfish head, shred the jellyfish umbrella before processing, and cut the jellyfish head into small pieces with a size of about 2cm*2cm before processing, and use running water to desalt the jellyfish until it has no halogen taste;

5. Rinse the desalted jellyfish with pure water for 2 times;

6. Blanch the rinsed jellyfish in hot water at 60°C for 60 seconds;

7. Soak the blanched jellyfish in a solution with a citric acid content of 0.1g/100mL, the ratio of solid to liquid is 1:10, and the soaking time is 5 minutes;

8. Use pure water to dissolve the compound preservative and mix with the obtained jellyfish product according to the additive content/product content of 1g/kg, and seal under normal pressure;

9. Store the product in a refrigerated (4°C) environment.

Compared with Counter-Example 4, Example 4 uses ultraviolet radiation to sterilize the product on the basis of using other barrier technologies, and the number of microorganisms in the product can reach below 30cfu/g.

The technical innovation of the present invention is that the barrier technology is applied to the preservation of fresh jellyfish for the first time, and the fresh jellyfish is preserved by adopting a combination of various barrier factors. The storage time can be extended to 6-9 months. At the same time, due to the special raw materials of jellyfish and extremely high water content, there has not been any report on low-temperature preservation of fresh jellyfish. In order to reduce the damage caused by freezing to jellyfish tissue, the present invention adds gradient ethanol soaking treatment before freezing, and the purpose is to reduce the freezing of jellyfish tissue. Point, gradient immersion can also avoid a large amount of tissue dehydration, the jellyfish treated by this method has less freezing loss, and can better retain the taste and water content of fresh jellyfish.

For salted jellyfish, the technical innovation of the present invention is to process and utilize jellyfish processing leftovers to prepare biological preservatives. The compound use of biological preservatives and chemical preservatives can effectively inhibit the growth of microorganisms during jellyfish storage. At the same time, various The synergistic effect of barrier factors reduces the amount of chemical additives used, and the product is safer to eat.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (1)

1. A kind of 1. method that jelly-fish fresh-keeping and processing are carried out using hurdle technology, it is characterised in that for fresh jellyfish raw material, bag Include following steps：

   S1：Pre-treatment：Fresh jellyfish, split by umbrella, stomach post, scapulet, oral arm, gonad；

   S2：Rinsing：Pure water rinses 2~5 times；

   S3：Blanching bacteria reducing：The blanching in 60~80 DEG C of hot water, blanching treatment time are：30~60s；

   S4：It is antibacterial that in the following manner selects a carry out acid treatment：

   Mode 1：Acetum is soaked, and jellyfish is placed in the solution that acetic acid content is 0.03~0.15g/100mL and soaked, feed liquid Than for 1:5~1:20, soak time is 3~5min；

   Mode 2：Citric acid solution is soaked, and jellyfish is placed in the solution that citric acid content is 0.05~0.2g/100mL and soaked Bubble, solid-liquid ratio 1:5~1:20, soak time is 3~5min；

   S5：The freeze proof processing of concentration gradient

   Jellyfish is separately immersed in the gradient edible alcohol solution that volume ratio is 5%, 10%, 15%, 20%, soak time is 30min, solid-liquid ratio 1:2~1:10；

   S6：Storage

   According to mass ratio it is 1 by edible alcohol water solution that the jellyfish after freeze proof processing and volume ratio are 20%:After 1 is hybrid packed It is put into -10~-18 DEG C of low temperature environments and carries out preservation.