CN104719429B - The method that jelly-fish fresh-keeping and processing are carried out using hurdle technology - Google Patents
The method that jelly-fish fresh-keeping and processing are carried out using hurdle technology Download PDFInfo
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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
Technical field
The present invention relates to the fresh-keeping and processing method of jellyfish, more specifically to the fresh jellyfish just caught and salt
The fresh-keeping and processing method of stain jellyfish.
Background technology
Jellyfish is one of coelenterate widely distributed in ocean, and the economical aquatic products that China's mariculture industry is common
Product, national jellyfish sea-farming yield has reached 66513t within 2013.Jellyfish has very high edibility and medical value, its
The mouthfeel of the characteristics of high protein and low fat and uniqueness has obtained the favor of many female consumers.In addition, jellyfish also has necessarily
Medical value, jellyfish property described in Compendium of Materia Medica is salty, flat, enter liver kidney, and can disappear thermalization phlegm, subdhing swelling and detoxicating, softening and resolving hard mass, control heat
Phlegm, tracheitis, asthma, mouth are made an uproar the diseases such as dry throat, treaitng Yin-deficiency constipation, scrofula, hypertension.Research for jellyfish shows jellyfish body
Inside contain various bioactivators, such as：In terms of the extraction of jellyfish collagen and activity research, Hao Gengxin et al. is delivered
" extraction of jellyfish Analysis of Nutritive Composition and collagen " (《Processing of farm products：Academic periodical (under) 4 phases in 2011), pottery word et al.
Delivered " the distinct methods extraction sea of sand bites the comparative analysis of collagen " (《Food industry science and technology》14 phases in 2012), Liu Lei
Et al. deliver " extraction and purifying of jellyfish collagen " (《Research and development of natural products》1 phase in 2011), fourth enters cutting edge of a knife or a sword etc.
People is studied the collagen activity extracted from jellyfish, it was confirmed that there is jellyfish collagen obvious promoting healing to act on
(《Food Science》24 phases in 2010).In terms of the research to jellyfish collagen peptide, the research that fourth enters cutting edge of a knife or a sword etc. is relatively more, delivers
" the immunocompetent research of jellyfish collagen peptide " (《Aquatic science》6 phases in 2011), " reducing blood lipid of jellyfish collagen peptide
And the research of antioxidation " (《Research and development of natural products》24 phases in 2012).Appoint state gorgeous et al. for jellyfish glycoprotein
Research it is more, successively delivered " jelly fish head glycoprotein isolates and purifies and immunocompetence research ", " jellyfish glycoprotein and its glycopeptide
Immunocompetence ", " influence that jellyfish glycopeptide is expressed Mouse spleen cells factor mRNA " (《Food Science》17 phases in 2011；
17 phases in 2013；23 phases in 2013).In terms of patent, the Institute of Oceanology of the Chinese Academy of Sciences has declared " a kind of from jellyfish for 2007
The method that toxin is extracted in tentacle " (application number 200710016372.3), Shandong Homey Aquatic Development Co., Ltd.
" a kind of jellyfish active peptide yoghourt and preparation method thereof " (application number 200810158085.0) is declared within 2008, Li Ya has 2011
Year has declared " a kind of preparation method of jellyfish Antihypertensive Peptides " (application number 201110256019.9) etc..
The mature period of jellyfish, fresh jellyfish delicious flavour, nutritious, coastal fisherman was for new typically in the 7-9 months
The cooking method of fresh jellyfish has a lot, such as：Fry, be stewed, fried, cold and dressed with sauce etc., but these are delicious next for other regional consumers
To say and be difficult to realize, this is due to contain substantial amounts of moisture in fresh jellyfish body, if being processed not in time after salvaging disembarkation,
The rapid self-dissolving of meeting, moisture are largely lost in, and cause quality deterioration.The processing method for fresh jellyfish is mainly that salt alum adds at present
Work, the addition of salt alum can make jellyfish organize rapid dehydration, protein coagulation denaturation, reach the purpose preserved for a long time, but edible salt
Alum jellyfish can cause the intake of aluminium, therefore, be handled instead of salt alum, it is also the heat studied at present to develop new jelly-fish fresh-keeping method
Point, declared " a kind of method for salting (application number 201310206542.X) of jellyfish " as Liu is avenged 2013.In addition, it is right
Also it is rarely reported in the preservation method of fresh jellyfish.
As people go deep into food fresh keeping research, new understanding is there has also been for fresh-keeping theory, some current are ground
Study carefully generally believe using multiple means combination by the way of can effectively extend effective period of food quality.Hurdle theory thinks that food will
Reach storage property and wholesomeness, there must be inside it can prevent what spoilage organisms contained by food and growth of pathogenic bacteria were bred
The factor, by breaking the inner equilibrium of microorganism temporarily and permanently, (microorganism is in inner loop under normal condition to these factors
The stabilization in border and uniformly), keep food quality.These factors are referred to as hurdle.These factors and its reciprocal effects determine
The microbial stability of food, here it is fence effect.Fresh-keeping example is carried out to food using hurdle technology at present also to compare
It is more, such as " a kind of chicken preservation method using hurdle technology " (application number 201110076318.4), " a kind of organic to braise
The antisepsis fresh-keeping process technique of bamboo shoot " (application number：200610164448.2).
Freezing is a kind of more traditional preservation method, and the preservation method that aquatic products are conventional.Micro- life under low temperature environment
The activity inhibited of thing and enzyme, so as to realize the fresh-keeping of aquatic products.For example fish, shellfish, shrimp crab etc. can for common aquatic products
It is fresh-keeping using freezing progress, but few reports that freeze preservation is carried out to fresh jellyfish, because fresh jellyfish is aqueous
Measure high, the moisture of jellyfish can be lost in the form of ice crystal in frozen-thaw process, cause the change of jellyfish mouthfeel and water-soluble nutrition
The loss of composition.
The content of the invention
It is an object of the invention to carry out fresh-keeping and processing to fresh jellyfish and salt marsh jellyfish using hurdle technology, for new
Fresh jellyfish, using rinsing, blanching, acid treatment, low-temperature preservation as hurdle, meanwhile, to reduce jellyfish moisture in preserving process
Loss, jellyfish is soaked using the edible alcohol solution of concentration gradient on this basis, reduce jellyfish tissue freeze
Point, damage caused by freezing is organized to jellyfish is reduced, realizes the long-term preservation of fresh jellyfish.
For fresh jellyfish raw material, in order to achieve the above object, sea is carried out using hurdle technology the invention provides a kind of
Fresh-keeping and processing method is bitten, is comprised the 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,
Solid-liquid ratio is 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
Row immersion, solid-liquid ratio 1:5~1:20, soak time is 3~5min；
S5：The freeze proof processing of concentration gradient
Jellyfish is soaked into 30min in the gradient edible alcohol solution of volume ratio 5%, 10%, 15%, 20% respectively, expected
Liquor ratio is 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%:1 mixing bag
It is put into after dress in -10~-18 DEG C of low temperature environments and carries out preservation.
For salt marsh jellyfish raw material, in order to achieve the above object, sea is carried out using hurdle technology the invention provides a kind of
Fresh-keeping and processing method is bitten, is comprised the following steps：
S1：The enzymolysis of jellyfish processing waste
Salt marsh jellyfish processing waste freeze-dried powder is digested using trypsase, enzymolysis process is：Freeze according to jellyfish
30~50 times of ratios of dry powder quality add deionized water, vibration mixing, are then adjusted with 6mol/L HCl and 6mol/L NaOH mixed
Slurries pH to pH8.0 is closed, after being incubated 10min at 37 DEG C, 3000U enzymes are added with every gram of freeze-dried powder according to jellyfish freeze-dried powder quality
Unit of activity adds trypsase and carries out enzyme digestion reaction, is adjusted in course of reaction with bronsted lowry acids and bases bronsted lowry and remains pH8.0, enzymolysis time
For 3~5h；After enzymolysis terminates, mixed serum heats 10min in 95~100 DEG C of boiling water baths；Slurries pH is adjusted again to neutrality；Most
By mixed serum, 7000r/min centrifuges 20min at 4 DEG C afterwards, and it is jellyfish zymolyte to take supernatant, 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, and chopping before the processing of jellyfish umbrella, being cut into size before jelly fish head processing is about
2cm*2cm fritters, desalination is carried out to without pot-stewed fowl to jellyfish using circulating water；
S3：Rinsing：Rinsed 2~5 times using pure water；
S4：Blanching bacteria reducing：The blanching in 50~70 DEG C of water, 30~60s；
S5：It is antibacterial that in the following manner selects a carry out acid treatment：
Mode 1, acetum immersion, jellyfish is placed in the solution that acetic acid content is 0.03~0.15g/100mL and soaked,
Solid-liquid ratio is 1:5~1:20, soak time is 3~5min；
Mode 2, citric acid solution immersion, jellyfish is placed in the solution that citric acid content is 0.05~0.2g/100mL
Row immersion, solid-liquid ratio 1:5~1:20, soak time is 3~5min；
S6：It is antibacterial to add antistaling agent
According to mass ratio it is 1 by jellyfish zymolyte obtained by potassium sorbate and S1:1 carries out compounding to obtain composite antistaling agent, by institute
State composite antistaling agent dissolving after with S5 obtained by jellyfish product according to additive level/product content be 1~2g/kg it is hybrid packed,
Sealing；
S7：Ultraviolet irradiation sterilizes：The packaged product that step S6 is obtained be placed under 30~40w uviol lamps irradiation 1~
3h；
S8：Storage：Product is placed in stored refrigerated in 4~10 DEG C.
Wherein, for salt marsh jellyfish raw material, the preparation of salt marsh jellyfish processing waste freeze-dried powder described in above-mentioned steps S1
Cheng Wei：The position being dropped in jellyfish process, including jellyfish stomach post, thread appendicle, or jellyfish umbrella interior thickness exceed
1cm positions, freeze-dried powder is obtained after carrying out vacuum freeze drying crushing.That is, salt marsh jellyfish processing waste master of the present invention
If the position being often dropped in jellyfish process, such as：Jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness
More than 1cm positions, the fragility of jellyfish is poor herein, and toughness is big, is not suitable for being processed to jellyfish wire, and these positions are carried out into vacuum
Freeze-drying obtains freeze-dried powder after crushing.
The present invention technological innovation be first by hurdle technology be applied to fresh jellyfish it is fresh-keeping, using a variety of fence because
The mode that son combines is fresh-keeping to the progress of fresh jellyfish, and fresh-keeping effect is more preferable, and the holding time of jellyfish is longer.Simultaneously as jellyfish
Raw material is special, and water content is high, not yet occurs the report of fresh jellyfish preservation by low temperature at present, and the present invention is freezed to jellyfish to reduce
Damage caused by tissue, adds graded ethanol immersion treatment before freezing, it is therefore an objective to reduces the chill point of jellyfish tissue, gradient leaching
Bubble can also avoid a large amount of dehydrations of tissue, and the jellyfish freezing loss handled through the method is less, can preferably retain fresh jellyfish
Mouthfeel and water content.
For salt marsh jellyfish, using rinsing, blanching, acid treatment, ultraviolet irradiation, composite antistaling agent as hurdle, pass through
The combination of a variety of hurdles reduces the usage amount of additive, and reaches the purpose for extending shelf life of products.
The present invention technological innovation in by hurdle technology be applied to salt marsh jellyfish processing technology in, it is multimedia
Shelf life of products can effectively be extended by closing use.Meanwhile jellyfish processing leftover pieces are processed utilization, bio-preservative is prepared,
The compounding use of bio-preservative and chemical preservative can effectively suppress the growth of microorganism in jellyfish storage, reduce simultaneously
The usage amount of chemical addition agent, product are edible safer.
Embodiment
Embodiment 1：
After 1. fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly；
Simply cleaned 2. the jellyfish split is put into cold water；
3. jellyfish is rinsed 2 times using pure water；
4. by the jellyfish after flushing in 60 DEG C of hot water blanching 60s；
Soaked 5. the jellyfish after blanching is placed in the solution that acetic acid content is 0.1g/100mL, solid-liquid ratio 1:5, immersion
Time is 5min；
6. the jellyfish after processing is separately immersed in 5%, 10%, 15%, 20% gradient edible alcohol solution, each
30min, solid-liquid ratio 1 are soaked in solution:5；
7. by the jellyfish after freeze proof processing together with anti frozen liquid (volume ratio is 20% edible alcohol water solution) according to quality
Than for 1:1 together pack after be put under -18 DEG C of low temperature environments and carry out freezing.
Counter-example 1：
After 1. fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly；
Simply cleaned 2. the jellyfish split is put into cold water；
3. jellyfish is rinsed 2 times using pure water；
4. by the jellyfish after flushing in 60 DEG C of hot water blanching 60s；
5. the jellyfish after processing is separately immersed in 5%, 10%, 15%, 20% gradient edible alcohol solution, each
30min, solid-liquid ratio 1 are soaked in solution:5；
6. by the jellyfish after freeze proof processing together with anti frozen liquid (volume ratio is 20% edible alcohol water solution) according to quality
Than for 1:1 together pack after be put under -18 DEG C of low temperature environments and carry out freezing.
Compared with counter-example 1, example 1 adds the immersion of acetum, using the measure of GB4789.2-2010 total plate counts
Micro organism quantity is reduced to 30~200cfu/g from 1000~3000cfu/g in method measure product, and is ground using storage experiment
Study carefully the growth for finding that this step can effectively suppress microorganism in product storage.
Embodiment 2：
After 1. fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly；
Simply cleaned 2. the jellyfish split is put into cold water；
3. jellyfish is rinsed 2 times using pure water；
4. by the jellyfish after flushing in 70 DEG C of hot water blanching 30s；
Soaked 5. the jellyfish after blanching is placed in the solution that citric acid content is 0.1g/100mL, solid-liquid ratio 1:
10, soak time 5min；
6. the jellyfish after processing is separately immersed in 5%, 10%, 15%, 20% gradient edible alcohol solution, each
30min, solid-liquid ratio 1 are soaked in solution:5；
7. by the jellyfish after freeze proof processing together with anti frozen liquid (volume ratio is 20% edible alcohol water solution) according to quality
Than for 1:1 together pack after be put under -18 DEG C of low temperature environments and carry out freezing.
Counter-example 2：
After 1. fresh jellyfish salvages disembarkation, split by umbrella, stomach post, scapulet, oral arm, gonad rapidly；
Simply cleaned 2. the jellyfish split is put into cold water；
3. jellyfish is rinsed 2 times using pure water；
4. by the jellyfish after flushing in 70 DEG C of hot water blanching 30s；
Soaked 5. the jellyfish after blanching is placed in the solution that citric acid content is 0.1g/100mL, solid-liquid ratio 1:
10, soak time 5min；
6. carry out freezing by being put into after the jellyfish packaging after processing under -18 DEG C of low temperature environments.
Compared with counter-example 2, example 2 adds the immersion of gradient edible alcohol, and sea is obtained using temperature lowering curve method for measuring
The chill point bitten is reduced to -3 DEG C~-15 DEG C from 0 DEG C, and the reduction of chill point advantageously reduces low temperature and frozen-thaw process and tissue is made
Into destruction.
Embodiment 3：
(1. jellyfish discarded object is mainly the position being often dropped in jellyfish process to pair jellyfish processing waste, such as：
Jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness, more than 1cm positions, the fragility of jellyfish is poor herein, and toughness is big,
Be not suitable for being processed to jellyfish wire) freezed, crush；
2. using trypsase (optimal pH=8.0, optimum temperature are 37 DEG C) to salt marsh jellyfish processing waste freeze-dried powder
Digested, enzymatic hydrolysis condition is：Deionized water, vibration mixing, Ran Houyong are added according to 30 times of ratios of jellyfish freeze-dried powder quality
6mol/L HCl and 6mol/L NaOH adjust mixed serum pH to trypsase optimal pH 8.0, in trypsase optimum temperature
After being incubated 10min under (37 DEG C), 3000U enzyme activity units are added with every gram of freeze-dried powder according to jellyfish freeze-dried powder quality and add pancreas egg
White enzyme carries out enzyme digestion reaction, and pH is adjusted all the time in optimal pH 8.0, enzymolysis time 3h with bronsted lowry acids and bases bronsted lowry in course of reaction；Enzymolysis knot
Shu Hou, mixed serum heat 10min in 100 DEG C of boiling water baths；Slurries pH is adjusted again to neutrality；Finally by mixed serum at 4 DEG C
Lower 7000r/min centrifuges 20min, and it is jellyfish zymolyte to take supernatant, and after vacuum freeze drying, -80 DEG C save backup；
3. by zymolyte freeze-dried powder and potassium sorbate according to 1:1 mixing obtains composite antistaling agent；
4. a pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, jelly fish head processing
Before to be cut into size be about 2cm*2cm fritters, desalination is carried out to without pot-stewed fowl to jellyfish using circulating water；
5. being rinsed using pure water to desalination jellyfish, rinse 2 times；
6. by the jellyfish after flushing in 60 DEG C of hot water blanching 30s；
Soaked 7. the jellyfish after blanching is placed in the solution that acetic acid content is 0.1g/100mL, solid-liquid ratio 1:5, immersion
Time is 5min；
With obtained jellyfish product according to additive level/product content after 8. using pure water, composite antistaling agent is dissolved
It is hybrid packed for 1g/kg, normal pressure sealing；
9. pair product carries out ultraviolet irradiation sterilization, uviol lamp power is 30w, sterilizing time 1h；
Preserved 10. product is placed under refrigeration (4 DEG C) environment.
Counter-example 3：
1. a pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, jelly fish head processing
Before to be cut into size be about 2cm*2cm fritters, desalination is carried out to without pot-stewed fowl to jellyfish using circulating water；
2. being rinsed using pure water to desalination jellyfish, rinse 2 times；
3. by the jellyfish after flushing in 60 DEG C of hot water blanching 30s；
Soaked 4. the jellyfish after blanching is placed in the solution that acetic acid content is 0.1g/100mL, solid-liquid ratio 1:5, immersion
Time is 5min；
It is hybrid packed for 1g/kg according to additive level/product content after 5. using pure water, potassium sorbate is dissolved, often
Pressure seal mouth.
6. pair product carries out ultraviolet irradiation sterilization, uviol lamp power is 30w, sterilizing time 1h；
Preserved 7. product is placed under refrigeration (4 DEG C) environment.
Compared with counter-example 3, example 3 is fresh-keeping to jellyfish progress using composite antistaling agent, is determined using GB4789.2 method
Microorganism level meets instant edible jellyfish exfactory inspection standard in product, but the usage amount of the potassium sorbate in embodiment 3 is reduced
50%, improve the edible safety of product.
Embodiment 4：
(1. jellyfish discarded object is mainly the position being often dropped in jellyfish process to pair jellyfish processing waste, such as：
Jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness, more than 1cm positions, the fragility of jellyfish is poor herein, and toughness is big,
Be not suitable for being processed to jellyfish wire) freezed, crush；
2. using trypsase (optimal pH=8.0, optimum temperature are 37 DEG C) to salt marsh jellyfish processing waste freeze-dried powder
Digested, enzymatic hydrolysis condition is：Deionized water, vibration mixing, Ran Houyong are added according to 40 times of ratios of jellyfish freeze-dried powder quality
6mol/L HCl and 6mol/L NaOH adjust mixed serum pH to trypsase optimal pH 8.0, in trypsase optimum temperature
After being incubated 10min under (37 DEG C), 3000U enzyme activity units are added with every gram of freeze-dried powder according to jellyfish freeze-dried powder quality and add pancreas egg
White enzyme carries out enzyme digestion reaction, and pH is adjusted all the time in optimal pH 8.0, enzymolysis time 3h with bronsted lowry acids and bases bronsted lowry in course of reaction；Enzymolysis knot
Shu Hou, mixed serum heat 10min in 100 DEG C of boiling water baths；Slurries pH is adjusted again to neutrality；Finally by mixed serum at 4 DEG C
Lower 7000r/min centrifuges 20min, and it is jellyfish zymolyte to take supernatant, and after vacuum freeze drying, -80 DEG C save backup；
3. by zymolyte freeze-dried powder and potassium sorbate according to 1:1 mixing obtains composite antistaling agent；
4. a pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, jelly fish head processing
Before to be cut into size be about 2cm*2cm fritters, desalination is carried out to without pot-stewed fowl to jellyfish using circulating water；
5. being rinsed using pure water to desalination jellyfish, rinse 2 times；
6. by the jellyfish after flushing in 60 DEG C of hot water blanching 60s；
Soaked 7. the jellyfish after blanching is placed in the solution that citric acid content is 0.1g/100mL, solid-liquid ratio 1:
10, soak time 5min；
With obtained jellyfish product according to additive level/product content after 8. using pure water, composite antistaling agent is dissolved
It is hybrid packed for 1g/kg, normal pressure sealing；；
9. pair product carries out ultraviolet irradiation sterilization, uviol lamp power is 40w, sterilizing time 3h；
Preserved 10. product is placed under refrigeration (4 DEG C) environment.
Counter-example 4：
(1. jellyfish discarded object is mainly the position being often dropped in jellyfish process to pair jellyfish processing waste, such as：
Jellyfish stomach post, thread appendicle etc., or jellyfish umbrella interior thickness, more than 1cm positions, the fragility of jellyfish is poor herein, and toughness is big,
Be not suitable for being processed to jellyfish wire) freezed, crush；
2. using trypsase (optimal pH=8.0, optimum temperature are 37 DEG C) to salt marsh jellyfish processing waste freeze-dried powder
Digested, enzymatic hydrolysis condition is：Deionized water, vibration mixing, Ran Houyong are added according to 40 times of ratios of jellyfish freeze-dried powder quality
6mol/L HCl and 6mol/L NaOH adjust mixed serum pH to trypsase optimal pH 8.0, in trypsase optimum temperature
After being incubated 10min under (37 DEG C), 3000U enzyme activity units are added with every gram of freeze-dried powder according to jellyfish freeze-dried powder quality and add pancreas egg
White enzyme carries out enzyme digestion reaction, and pH is adjusted all the time in optimal pH 8.0, enzymolysis time 3h with bronsted lowry acids and bases bronsted lowry in course of reaction；Enzymolysis knot
Shu Hou, mixed serum heat 10min in 100 DEG C of boiling water baths；Slurries pH is adjusted again to neutrality；Finally by mixed serum at 4 DEG C
Lower 7000r/min centrifuges 20min, and it is jellyfish zymolyte to take supernatant, and after vacuum freeze drying, -80 DEG C save backup；
3. by zymolyte freeze-dried powder and potassium sorbate according to 1:1 mixing obtains composite antistaling agent；
4. a pair salt marsh jellyfish raw material is split by jellyfish umbrella and jelly fish head, chopping before the processing of jellyfish umbrella, jelly fish head processing
Before to be cut into size be about 2cm*2cm fritters, desalination is carried out to without pot-stewed fowl to jellyfish using circulating water；
5. being rinsed using pure water to desalination jellyfish, rinse 2 times；
6. by the jellyfish after flushing in 60 DEG C of hot water blanching 60s；
Soaked 7. the jellyfish after blanching is placed in the solution that citric acid content is 0.1g/100mL, solid-liquid ratio 1:
10, soak time 5min；
With obtained jellyfish product according to additive level/product content after 8. using pure water, composite antistaling agent is dissolved
It is hybrid packed for 1g/kg, normal pressure sealing；；
Preserved 9. product is placed under refrigeration (4 DEG C) environment.
Compared with counter-example 4, embodiment 4 is gone out on the basis of using other hurdle technologies using ultraviolet irradiation to product
Bacterium, the micro organism quantity in product can reach below 30cfu/g.
The present invention technological innovation be first by hurdle technology be applied to fresh jellyfish it is fresh-keeping, using a variety of fence because
The mode that son combines carries out fresh-keeping to fresh jellyfish, and the total plate count before jellyfish Sample Storage can be reduced to original 5%~
20%, the holding time of jellyfish can extend to 6~9 months.Simultaneously as jellyfish raw material is special, water content is high, at present not yet
There is the report of fresh jellyfish preservation by low temperature, the present invention adds to reduce damage caused by freezing is organized to jellyfish before freezing
Graded ethanol immersion treatment, it is therefore an objective to reduce the chill point of jellyfish tissue, gradient soaks a large amount of dehydrations that can also avoid tissue, warp
The jellyfish freezing loss of the method processing is less, can preferably retain the mouthfeel and water content of fresh jellyfish.
For salt marsh jellyfish, technological innovation of the invention is jellyfish processing leftover pieces being processed utilization, prepares life
The compounding use of thing antistaling agent, bio-preservative and chemical preservative can effectively suppress the life of microorganism in jellyfish storage
It is long, meanwhile, the synergy of a variety of hurdles reduces the usage amount of chemical addition agent, and product is edible safer.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (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 gradientJellyfish 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：StorageAccording 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.
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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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| JPS60155811A (en) * | 1984-01-26 | 1985-08-15 | Kimura Kakoki Kk | Method of treating jellyfish |
| WO1989009548A1 (en) * | 1988-04-08 | 1989-10-19 | Kabushiki Kaisha Semex Japan | Process for freezing tissues of living organism |
| JPH03244372A (en) * | 1990-10-20 | 1991-10-31 | Kazunobu Abe | Apparatus for quick freezing of agricultural and marine product or processed food |
| CN1370452A (en) * | 2001-02-27 | 2002-09-25 | 邹常存 | Fresh jelly fish food and its production process |
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