CN108056149A - A kind of freezing and storing method of fresh jellyfish - Google Patents
A kind of freezing and storing method of fresh jellyfish Download PDFInfo
- Publication number
- CN108056149A CN108056149A CN201711365860.5A CN201711365860A CN108056149A CN 108056149 A CN108056149 A CN 108056149A CN 201711365860 A CN201711365860 A CN 201711365860A CN 108056149 A CN108056149 A CN 108056149A
- Authority
- CN
- China
- Prior art keywords
- jellyfish
- fresh
- wire
- frozen
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000242583 Scyphozoa Species 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000007710 freezing Methods 0.000 title claims abstract description 12
- 230000008014 freezing Effects 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 229920001525 carrageenan Polymers 0.000 claims abstract description 11
- 229940113118 carrageenan Drugs 0.000 claims abstract description 11
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 11
- 239000000679 carrageenan Substances 0.000 claims abstract description 11
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 11
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 159000000000 sodium salts Chemical class 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000013535 sea water Substances 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 7
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 229940037003 alum Drugs 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000004411 aluminium Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000700108 Ctenophora <comb jellyfish phylum> Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000791868 Selene orstedii Species 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The object of the present invention is to provide a kind of freezing and storing methods of fresh jellyfish, by the present invention in that impregnate fresh jellyfish with K types carrageenan solutions and Klorvess Liquid, freezen protective is carried out again, so as to efficiently against water retention existing for existing jellyfish freeze cutting it is low the problem of, the water retention for freezing jellyfish is increased to more than 80% from less than 50%.And the mouthfeel of the fresh jellyfish of the method for the present invention preservation is also fine.
Description
Technical field
The invention belongs to aquatic products storage and processing technique fields, and in particular to a kind of freezing and storing method of fresh jellyfish.
Background technology
Jellyfish also known as jellyfish belong to Coelenterata, Scyphozoa, root space decomposition mesh, root space decomposition section, jellyfish category.Jellyfish
It is distributed widely in the coastal offshore in China, is the main economic jellyfish of large size of China coast.Protein, inorganic salts and various dimensions
Raw element equal size enriches, and nutritive value is high, is a kind of high protein, low fat, nutraceutical low in calories.Jellyfish also has heat-clearing
The drug effects such as phlegm, anti-curing oncoma have very high economic value.
The water content of jellyfish is exactly temperature higher summer and autumn more than 95%, and plus the jellyfish harvest season, not in time
Processing is easily rotted very much, processing method is improper will also result in it is of poor quality low with yield.Traditional fresh jellyfish processing side
Method is after fresh jellyfish capture, first to open head and body portion, remove internal organ and bloodstained garment, then head and body portion are not used salt
It is pickled in specific proportions with alum, filters off juice and become as salt marsh jellyfish, by salt three times, alum (or an alum and secondary salt, alum
Mixture) processing jellyfish be commonly called as curing jelly jellyfish.But there are aluminium composition height in the jellyfish of this method working process
The problem of, and aluminium ion has human body overt toxicity, often eats the health of the high jellyfish product meeting harmful to human of aluminium content.
In research before, applicant once attempted the fresh jellyfish of directly freezed；But if it conventionally freezes and protects
It deposits, it turns out that the jellyfish frozen is dehydrated seriously after thawing, weight-loss ratio is more than 50% after defrosting, and mouthfeel is also bad, is lost
Go brittleness；Applicant has also attempted to freeze after handling using water-retaining agent such as composite phosphates, but does not produce appreciable results.This is
Due to fresh jellyfish water content more than 95%, caused by being more prone to ice crystal in refrigerating process.
The content of the invention
The object of the present invention is to provide a kind of freezing and storing method of fresh jellyfish, so as to make up the deficiencies in the prior art.
The freezing and storing method of the fresh jellyfish of the present invention, including the steps：
1) pre-treatment of fresh jellyfish
The pre-treatment is that head and umbrella portion are separated to the fresh jellyfish after fishing with knife along the umbrella body outside of belly, is extractd
It is endoceliac to bite flower, by the head of jellyfish and umbrella portion separate machined；Jellyfish umbrella portion is removed into white cream film and bloodstained garment, is rushed with seawater
Wash clean；
2) chopping
The jellyfish umbrella portion of step 1) processing is cut into filament cutter to 5mm~10mm is thick, crin of 5mm~10mm wide；
3) dehydration
The jellyfish wire cut is dehydrated using mechanical agitation, speed of agitator 10~60 turns/min, mixing time 3h~5h；
4) immersion treatment
Jellyfish wire is first soaked in the carrageenan solutions (solid-liquid ratio 0.5 that mass volume ratio g/ml is 0.1%~0.3%
~1:1) then 2~3h in is pulled out and is impregnated 1~2h (material with the Klorvess Liquid that mass volume ratio g/ml is 0.1%~0.2%
Liquor ratio 1:1), pull out and wash with water, draining；
Wherein carragheen be K- type carragheen sodium salts, 20000~50000D of molecular weight；
Wherein 5~20 DEG C of carrageenan solutions temperature, 0~10 DEG C of Klorvess Liquid temperature；
5) it is quick-frozen
Quick-frozen, quick-frozen time 30min~60min is carried out under the conditions of jellyfish wire after immersion treatment is placed on -30 DEG C；
6) store
It is stored being transferred to after quick-frozen jellyfish wire packaging in the freezer of -18 DEG C or temperature below for a long time；It is preferred that it stores
When temperature fluctuation must not exceed 2 DEG C.
By the present invention in that impregnating fresh jellyfish with K- types carrageenan solutions and Klorvess Liquid, then freezen protective is carried out, from
And efficiently against water retention existing for existing jellyfish freeze cutting it is low the problem of, will freeze the water retention of jellyfish from less than
50% is increased to more than 80%.And the mouthfeel of the fresh jellyfish of the method for the present invention preservation is also fine.
Specific embodiment
In order to overcome in the three alum processing methods of current jellyfish or quick method for pickling largely using salt and alum, cause
The problem of manufactured jellyfish salinity and exceeded aluminium composition；Applicant is engaged in the research of jellyfish processing for many years；But using mesh
Preceding existing seafood cryopreservation methods are come the phenomenon that frozen, then be present with apparent dehydration after thawing.It has attempted to use compound phosphorus
It freezes after the processing of the water-retaining agent such as hydrochlorate, but does not produce appreciable results.This is because fresh jellyfish water content more than 95%, freezed
Caused by ice crystal being more prone in journey.Therefore, applicant uses marine polysaccharide and oligosaccharides, by screening oligosaccharide species and immersion
The concentration of liquid, the method for being finally obtained the present invention.
The present invention is described in detail with reference to embodiment.
Embodiment 1：The basic step and screening process of the method for the present invention
The basic step of the method for the present invention is as follows：
1) jellyfish of pre-treatment carries out chopping processing：
The method of the pre-treatment of wherein fresh jellyfish is as follows：By the fresh jellyfish after fishing with knife along the umbrella body outside of belly by head
It is separated with umbrella portion, excision is endoceliac to bite flower, by the head of jellyfish and umbrella portion separate machined；Jellyfish umbrella portion is removed into white cream film
And bloodstained garment, it is clean with seawater flushing；
The jellyfish of pre-treatment is subjected to chopping processing, is cut into that 5mm~10mm is thick, crin of 5mm~10mm wide with filament cutter；
2) dehydration
The jellyfish wire cut is subjected to mechanical agitation dehydration, speed of agitator 10~60 turns/min, mixing time 3h~5h；
3) immersion treatment
Jellyfish wire is first soaked in 0.1%~0.3% carrageenan solutions (solid-liquid ratio 0.5~1:1) 2~3h in,；So
After pull out with 0.1%~0.2% Klorvess Liquid impregnate 1~2h (solid-liquid ratios 1:1), pull out and wash with water, draining；
Wherein carragheen is K- type carragheen sodium salts, and molecular weight is 20000~50000D.A kind of its preparation method is with K-
Type carragheen be raw material, decomposed using carrageenase, then use ultrafiltration membrane carry out molecular-weight gradation obtain molecular weight for
The K- type carragheens of 20000~50000D, add sodium hydroxide and are translated into sodium salt, dry after nanofiltration desalination, concentration
It forms.
Wherein 5~20 DEG C of carrageenan solutions temperature, 0~10 DEG C of Klorvess Liquid temperature
5) it is quick-frozen
Quick-frozen, quick-frozen time 30min is carried out under the conditions of jellyfish wire after immersion treatment is placed on -30 DEG C；
6) store
It is stored being transferred to after quick-frozen jellyfish wire packaging in the freezer of -18 DEG C or temperature below；It is preferred that temperature wave during storage
It is dynamic to must not exceed 2 DEG C.
During the present invention establishes, the oligosaccharides of variety classes and different molecular weight is screened, so that freezing
The water retention effect for the jellyfish deposited is best, and oligosaccharide species and molecular weight used in the present invention are finally determined.
Table 1：Influence of the different molecular weight K- type carragheen sodium salts to jellyfish water retention
The detection method of wherein water retention is as follows：
A, defreezing method：
The jellyfish wire of freezing is removed into packaging, weighs and (is denoted as m0, be accurate to 0.1g) be placed in Defrost vessel, less than
It is carefully stirred under 20 DEG C of perennial draingage, sample is made not to be destroyed, thawed to surface ice sheet and melt, it is all visible or accessible arrive
Ice clothing all removes, until feeling less than hard-core.The complete jellyfish wire that will thaw is put to having in the basket of mesh, and inclination drains
5min weighs and (is denoted as m1, it is accurate to 0.1g).
B, the calculation formula of water retention
Water retention (%)=m1/m0x 100。
Embodiment 2
In August in 2016 11 days, the fresh jellyfish caught from the Huanghai Sea is frozen, is as follows：
1) jellyfish of pre-treatment carries out chopping processing：
The method of the pre-treatment of wherein fresh jellyfish is as follows：By the fresh jellyfish after fishing with knife along the umbrella body outside of belly by head
It is separated with umbrella portion, excision is endoceliac to bite flower, by jelly fish head and jellyfish separate machined.The wherein white cream film of jellyfish umbrella portion removal
And bloodstained garment, it is clean with seawater flushing；
The jellyfish of pre-treatment is subjected to chopping processing, the crin of 5mm thickness 8mm wide is cut into filament cutter；
2) dehydration
20Kg jellyfish wires are subjected to mechanical agitation dehydration, speed of agitator 20 turns/min, mixing time 3h；
3) immersion treatment
Jellyfish wire is first soaked in 0.2% carrageenan solutions (solid-liquid ratio 0.5 of the temperature for 18 DEG C of 10L:1) 3h in；
Then pull out and impregnate 2h with 0.2% Klorvess Liquid that temperature is 4 DEG C, pull out and wash with water, draining；
The preparation method of wherein carrageenan solutions is as follows：
The K- type carragheen sodium salts that molecular weight is 20000~50000D are dissolved in aqueous solution, carragheen is made after stirring
Solution；
5) it is quick-frozen
Carried out under the conditions of jellyfish wire after immersion treatment is placed on -30 DEG C it is quick-frozen, the quick-frozen time be 35min；
6) store
It is transferred in -18 DEG C of freezers and stores after quick-frozen jellyfish wire is packed.
On November 11st, 2016 and on 2 11st, 2017, respectively by the freezing jellyfish after storing 3 months and 6 months
Silk, which takes out, carries out Quality Detection.
The result shows that the water retention after the jellyfish wire preserved using the technology of the present invention is thawed is respectively 91%, 87%；As a result
Prove that the present invention can effectively preserve jellyfish；And after the jellyfish preserved is processed, mouthfeel does not have with fresh jellyfish
There is apparent difference.
Table 2：Water retention result after the jellyfish wire of embodiment 2 thaws
| The stored frozen time | The fresh jellyfish wire of conventional freezing | The present invention freezes fresh jellyfish wire |
| 3 months | 46% | 91% |
| 6 months | 39% | 87% |
Aluminum content tests are carried out to the jellyfish after defrosting simultaneously, method is by national standard " the measure electricity of aluminum in food
Feel coupled plasma mass (GB/T 23374-2009), the results showed that aluminium composition in the jellyfish wire that this method preserves
Significantly lower than other existing jellyfish store methods (table 3).
Table 3：Aluminium content data in the jellyfish wire of the present embodiment 2
Claims (6)
1. a kind of freezing and storing method of fresh jellyfish, which is characterized in that the method includes the steps：
1) pre-treatment of fresh jellyfish
Fresh jellyfish after fishing is separated head and umbrella portion along the umbrella body outside of belly with knife, excision is endoceliac to bite flower, by jellyfish
Head and umbrella portion separate machined；Jellyfish umbrella portion is removed into white cream film and bloodstained garment, it is clean with seawater flushing；
2) chopping
Jellyfish wire is cut into filament cutter in the jellyfish umbrella portion of step 1) processing；
3) dehydration
The jellyfish wire cut is dehydrated using mechanical agitation, speed of agitator 10~60 turns/min, mixing time 3h~5h；
4) immersion treatment
Jellyfish wire is first soaked in 2~3h in carrageenan solutions, then pulls out and impregnates 1 with 0.1%~0.2% Klorvess Liquid
~2h, pulls out and washes with water, draining；
5) it is quick-frozen
Quick-frozen, quick-frozen time 30min~60min is carried out under the conditions of jellyfish wire after immersion treatment is placed on -30 DEG C；
6) store
It is stored being transferred to after quick-frozen jellyfish wire packaging in the freezer of -18 DEG C or temperature below for a long time.
2. the method as described in claim 1, which is characterized in that jellyfish wire in the step 2) for 5mm~10mm it is thick,
5mm~10mm wide.
3. the method as described in claim 1, which is characterized in that the concentration of the carrageenan solutions in the step 4) is
0.1%~0.3%.
4. the method as described in claim 1 or 3, which is characterized in that the temperature 5 of the carrageenan solutions in the step 4)~
20℃。
5. the method as described in claim 1 or 3 or 4, which is characterized in that the carragheen in the step 4) is that molecular weight is
The K- type carragheen sodium salts of 20000~50000D.
6. the method as described in claim 1, which is characterized in that 0~10 DEG C of the Klorvess Liquid temperature in the step 4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711365860.5A CN108056149B (en) | 2017-12-18 | 2017-12-18 | Fresh jellyfish cryopreservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711365860.5A CN108056149B (en) | 2017-12-18 | 2017-12-18 | Fresh jellyfish cryopreservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108056149A true CN108056149A (en) | 2018-05-22 |
| CN108056149B CN108056149B (en) | 2021-05-25 |
Family
ID=62139425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711365860.5A Active CN108056149B (en) | 2017-12-18 | 2017-12-18 | Fresh jellyfish cryopreservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108056149B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535199A (en) * | 2020-12-07 | 2021-03-23 | 中国水产科学研究院黄海水产研究所 | Rapid dehydration method for fresh jellyfishes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276860A (en) * | 1992-03-30 | 1993-10-26 | Higashimuratokutarou Shoten:Kk | Frozen jellyfish and its production |
| CN1781385A (en) * | 2004-12-03 | 2006-06-07 | 曲晓 | Method for freshness preserving and storage and transport of jellyfish by freezing technology |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| CN106259841A (en) * | 2016-08-17 | 2017-01-04 | 湖北兴发化工集团股份有限公司 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5276860B2 (en) * | 2008-03-13 | 2013-08-28 | 株式会社日立ハイテクノロジーズ | Scanning electron microscope |
-
2017
- 2017-12-18 CN CN201711365860.5A patent/CN108056149B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276860A (en) * | 1992-03-30 | 1993-10-26 | Higashimuratokutarou Shoten:Kk | Frozen jellyfish and its production |
| CN1781385A (en) * | 2004-12-03 | 2006-06-07 | 曲晓 | Method for freshness preserving and storage and transport of jellyfish by freezing technology |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| CN106259841A (en) * | 2016-08-17 | 2017-01-04 | 湖北兴发化工集团股份有限公司 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴海潇等: "卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用", 《食品科学》 * |
| 许加超主编: "《海藻化学与工艺学》", 30 September 2014, 青岛：中国海洋大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535199A (en) * | 2020-12-07 | 2021-03-23 | 中国水产科学研究院黄海水产研究所 | Rapid dehydration method for fresh jellyfishes |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108056149B (en) | 2021-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9497976B2 (en) | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process | |
| JP4370288B2 (en) | Method for producing frozen food | |
| CN104814506B (en) | One kind is with algin oligosaccharide liposome peeled shrimp phosphate-free water-retaining agent as main component | |
| CN104322650B (en) | A kind of large yellow croaker coating preservation method | |
| CN103210996B (en) | Preparation process of cyprinus carpio frozen product | |
| CN101579142B (en) | Method for freeze preservation of sea cucumbers | |
| CN108835223B (en) | Composite biological preservative for red snapper and preservation method thereof | |
| CN109566718B (en) | Hairtail coating micro-freezing preservation method | |
| CN105494600A (en) | Method for preserving small yellow croaker by combining partial freezing and composite preservative | |
| CN102187891B (en) | Freshwater fish body fresh preservation agent, and preparation method and fresh preservation method thereof | |
| CN106615021A (en) | Fresh-keeping method of freshwater fishes | |
| CN107751349B (en) | Freezing method for keeping quality of freshwater fish | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN104957239A (en) | Fresh-freezing process of South America white shrimps | |
| CN105010498A (en) | Euphausia superba ice temperature preservation method | |
| CN107302923A (en) | A kind of aquatic product fresh keeping agent | |
| KR20190084655A (en) | The method of thawing and maturing for frozen tuna | |
| CN108056149A (en) | A kind of freezing and storing method of fresh jellyfish | |
| CN114176199A (en) | Processing method for improving and conditioning meat quality of grass carp with back opened | |
| CN109953105A (en) | A kind of Larimichthys crocea quick-freezing fresh-keeping method | |
| KR100696645B1 (en) | Method for processing globefish | |
| CN103989234A (en) | Preparation method of water-retaining agent for grass carp and water-retaining method | |
| CN103518823A (en) | Method for preserving fish liver by slurry ice | |
| CN110236080A (en) | A method of fillet product is prepared based on frozen fish | |
| CN108029742A (en) | A kind of gadus freezing method and freezing gadus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |