CN112314894A - Artificial jellyfish and preparation method and application thereof - Google Patents
Artificial jellyfish and preparation method and application thereof Download PDFInfo
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- CN112314894A CN112314894A CN202011139276.XA CN202011139276A CN112314894A CN 112314894 A CN112314894 A CN 112314894A CN 202011139276 A CN202011139276 A CN 202011139276A CN 112314894 A CN112314894 A CN 112314894A
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention is suitable for the field of aquatic product processing, and provides artificial jellyfish and a preparation method and application thereof, wherein the preparation method of the artificial jellyfish comprises the following steps: crushing and autolyzing jellyfish raw materials, and filtering to obtain a semi-finished self-solution product; heating the self-solution semi-finished product to 90-95 ℃ for heat preservation, and then adding citric acid to obtain a jellyfish self-solution; mixing, puffing and swelling the jellyfish self-solution and the additive at the temperature of 80-95 ℃, and mixing the jellyfish self-solution and the additive with a coagulant to obtain the artificial jellyfish; wherein, the additive comprises the following components: konjac flour, carrageenan, corn starch, xanthan gum and composite phosphate. The artificial jellyfish prepared by the preparation method has taste and mouthfeel similar to those of fresh jellyfish, and has natural unique delicate fragrance and fresh taste, and the color is identical to that of fresh jellyfish. In addition, the artificial jellyfish can be eaten directly in cold sauce or added into beverage and jelly to increase nutrition and flavor.
Description
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to artificial jellyfish and a preparation method and application thereof.
Background
Rhopilema esculentus (Rhopilema esculentus) is a large-scale edible jellyfish belonging to the order coelenterate, california, and Rohdea, and has a wide resource distribution in China. The jellyfish has rich nutritive value, is rich in various nutritive substances such as various collagens, glycoprotein and glycosaminoglycan, contains various mineral substances such as iodine, iron, zinc, calcium and selenium, and has high proportion of polyunsaturated fatty acid. Therefore, jellyfish is an indispensable nutritional food material for people. With the success of artificial jellyfish culture, the jellyfish resources are more and more abundant.
There are many problems with the processing of jellyfish. Firstly, the jellyfish has short harvest time, but has high water content and is easy to autolyze, so the jellyfish is not durable to store, and needs to be pickled by alum immediately after water is discharged, so most people cannot taste the fresh and sweet jellyfish flavor of fresh jellyfish. At present, jellyfish is processed in a single mode and is pickled by a large amount of alum. Al contained in alum3+Is easy to be adsorbed on protein and is not easy to be removed, and can penetrate through the blood brain barrier of the human body to cause harm to the human body after entering the human body, so that eating the traditional pickled jellyfish has potential health hazard and environmental pollution. The raw material of the instant jellyfish on the market is still pickled jellyfish, the residue of alum is reduced by a plurality of preorder processes, and the taste and Al of the instant jellyfish are improved3+The two aspects of the clearing effect are always contradictory. The artificial jellyfish on the market at present is a jellyfish substitute, is durable to store and transport, and has no alum additiveThe jellyfish cannot be restored, the flavor is unique, the jellyfish has the characteristics of natural pigment, and the nutrient components of the jellyfish are far from those of the natural jellyfish.
The jellyfish wrists and the auxiliary sticks are rich in collagen, enzyme, polypeptide and red amber pigment, and the molecules of the jellyfish wrists and the auxiliary sticks are large and cannot pass through the 3500D filter membrane. The autolysis speed of the mouth and wrist and the accessory stick is faster than that of other parts of the jellyfish due to the rich enzyme. In addition, the jellyfish wrists and the auxiliary rods can fall and shrink after being pickled, and the appearance and the taste of finished products are influenced, so that the jellyfish wrists and the auxiliary rods are discarded (manually removed or naturally placed and autolyzed) when water is discharged from a fishing point, and the waste of raw materials and the pollution of water quality are caused.
Disclosure of Invention
The embodiment of the invention aims to provide a preparation method of artificial jellyfish, aiming at solving the problems in the background technology.
The embodiment of the invention is realized in such a way that the preparation method of the artificial jellyfish comprises the following steps:
crushing and autolyzing jellyfish raw materials, and filtering to obtain a semi-finished self-solution product;
heating the self-solution semi-finished product to 90-95 ℃ for heat preservation, and then adding citric acid to obtain a jellyfish self-solution;
mixing, puffing and swelling the jellyfish self-solution and the additive at the temperature of 80-95 ℃, and mixing the jellyfish self-solution and the additive with a coagulant to obtain the artificial jellyfish; the additive comprises the following components in parts by weight: 8-18 parts of konjac flour, 1-8 parts of carrageenan, 1-3 parts of corn starch, 0.5-2 parts of xanthan gum and 0.1-2 parts of composite phosphate.
Wherein, the mixture is heated to 90-95 ℃ for heat preservation treatment, which can not only kill the activity of autolytic enzyme and retain the flavor of jellyfish, but also prevent the autolysis solution from boiling and overflowing during boiling heating. The addition of citric acid can neutralize fishy smell, inhibit amine generation, and ensure flavor.
In addition, the artificial jellyfish can be cut into shreds and diced, or directly poured into a mould to be solidified into beads, the artificial jellyfish can be cut into cylindrical jelly pieces (phi is 15-25 mm, h is 30-50 mm) by using a 304 stainless steel chrysanthemum jelly-bean curd cutter mould according to an Wenshi jelly-bean cutting method, one side of the circular two sides of the jelly pieces is kept complete, and the other side of the jelly pieces is cut into a plurality of long jelly threads with the length of 25-45 mm. The jelly block is extruded from a die and then directly soaked in an aqueous solution containing 0.5 percent of citric acid to be in an umbrella-shaped shape, so that the shape and the color of the jelly fish are close to those of natural jellyfish (jellyfish). The jellyfish-like artificial jellyfish is obtained by imitating the cutting method of the Wenshi bean curd, and has larger surface area, more juice absorption and flavor absorption when being eaten and more approximate to the natural shape.
As a preferable scheme of the embodiment of the invention, the jellyfish raw materials comprise a mouth and an accessory stick of jellyfish.
Wherein the jellyfish external part is characterized by containing a large amount of red pigment (larger molecular pigment which can not pass through a 5kD ultrafiltration membrane), fast autolysis and keeping the unique flavor of the jellyfish in an autolysis solution.
The jellyfish raw material is not limited to jellyfish waste such as the wristlet and the accessory stick of jellyfish, and any jellyfish part can be used as the jellyfish raw material of the self-solution.
As another preferable scheme of the embodiment of the invention, in the step, the adding mass of the citric acid is 0.1-0.5% of the mass of the semi-finished product of the self-solution.
As another preferable mode of the embodiment of the present invention, in the step, the temperature of the autolysis treatment is controlled to be not higher than 30 ℃, so that the jellyfish surface protein and the collagen inside are prevented from hardening and denaturing caused by the temperature increase, and the rapid autolysis is ensured.
In addition, the autolysis treatment can be matched with crushing, stirring and ultraviolet irradiation methods to improve the autolysis speed, so that the flavor of the jellyfish is retained to the maximum extent and the treatment amount is improved.
As another preferable scheme of the embodiment of the invention, the additive comprises the following components in parts by weight: 10-15 parts of konjac flour, 2-5 parts of carrageenan, 1.5-2.5 parts of corn starch, 1-1.5 parts of xanthan gum and 0.5-1 part of composite phosphate.
According to another preferable scheme of the embodiment of the invention, the feed-liquid ratio of the additive to the jellyfish self-solution is 1 (65-80) in g/mL.
As another preferable scheme of the embodiment of the present invention, the coagulant is an aqueous solution containing calcium gluconate and calcium hydroxide; wherein the mass fraction of the calcium gluconate is 3-7%, and the mass fraction of the calcium hydroxide is 0.5-1.5%.
Another object of the embodiments of the present invention is to provide an artificial jellyfish prepared by the above preparation method.
Another object of an embodiment of the present invention is to provide a use of the above-mentioned artificial jellyfish in preparing food.
As another preferable aspect of the embodiment of the present invention, the food is any one of instant food, jelly and beverage.
The preparation method of the artificial jellyfish provided by the embodiment of the invention has the advantages of simple process and low cost, and changes waste into valuable by taking the wristlet and the accessory stick of fresh jellyfish as raw materials; alum is not needed in the processing process, so that the processing method is safe and has no side effect, and the health hazard and the environmental pollution are avoided; the prepared artificial jellyfish has the taste and mouthfeel similar to those of fresh jellyfish, has natural unique delicate fragrance and delicate flavor, and has the same color as that of the fresh jellyfish. The artificial jellyfish product can be eaten directly in cold sauce, or added into beverage and jelly as solid additive to increase nutrition and flavor. In addition, the red color of the finished artificial jellyfish comes from the natural macromolecular pigment of the jellyfish, can stably exist in the product, has natural color, is not added with any food additive such as toner and the like, and does not enter the surrounding food environment; can be used as a substitute for fresh jellyfish, overcomes the defect of difficult autolysis, can be matched with various foods, increases the flavor of the product, and improves the added value and market attention of the product.
Drawings
Fig. 1 is a graph comparing the ammonia-amine content of jellyfish self-solutions obtained in example 1, example 5 and comparative example 1.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The experimental methods described in the following examples are all conventional methods unless otherwise specified; the materials mentioned are commercially available, unless otherwise specified.
Example 1
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 92 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.4% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysis solution at 90 ℃ for 30min according to a material-liquid ratio of 1g to 65mL, adding an aqueous solution containing 5% of calcium gluconate and 1% of calcium hydroxide as a coagulant, rapidly stirring for 30S while adding, standing, cooling in a water bath for 1.5h, and solidifying the glue solution into red amber semitransparent glue blocks with the density of 1.070-1.080 kg/L to obtain the artificial jellyfish; wherein, the additive is prepared by mixing 15kg of konjaku flour, 2kg of carrageenan, 2kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
In addition, the embodiment also provides an instant artificial jellyfish product, which is prepared by directly cutting the artificial jellyfish into slices (150mm multiplied by 20mm multiplied by 4mm), soaking the slices in a solution containing 0.1 percent of citric acid and 0.5 per mill of potassium sorbate, sealing and packaging the slices, and refrigerating the slices at 4 ℃ and keeping the slices away from light.
Additionally, a ready-to-eat seasoning packet is formulated comprising: 10% of salt, 6% of white granulated sugar, 5% of spices (ginger powder, white pepper powder, chili powder and the like), 5% of sesame oil and 15% of vinegar, uniformly mixing under aseptic conditions, and subpackaging into bags.
The edible method of the cold sauce comprises the following steps: cutting off the jellyfish packaging bags, draining water, adding the instant seasoning bag components, and uniformly stirring (note that the jellyfish collagen contained in the product can not be heated for eating, and can be melted after being heated).
Example 2
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 92 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.4% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 90 ℃ for 30min according to a material-liquid ratio of 1g to 80mL, adding an aqueous solution containing 5% of calcium gluconate and 1% of calcium hydroxide as a coagulant, rapidly stirring for 30S while adding, standing in a water bath, and cooling for 2h to solidify the jelly into red amber semitransparent jelly cakes with the density of 1.030-1.040 kg/L, so that the artificial jellyfish can be obtained; wherein, the additive is prepared by mixing 10kg of konjaku flour, 2kg of carrageenan, 2kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
The embodiment also provides a jellyfish peptide collagen jelly product, which is prepared by the following steps:
mixing water, concentrated pear juice and jellyfish peptide solution according to the volume ratio of 1:1:1, adding citric acid and white granulated sugar, heating to 92 ℃, adding a mixture of white gelatin powder, carrageenan and konjac flour, stirring, fully dissolving and puffing. The mass ratio of the gelatin powder to the carrageenan to the konjac flour to the white granulated sugar to the citric acid is 2:6:2:6:1.5, and the material-liquid ratio is 1: 4. Cooling to below 70 deg.C, pouring into a mold containing the artificial jellyfish, and refrigerating for 20min to obtain the final product.
Example 3
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 92 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.4% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 90 ℃ for 30min according to a material-liquid ratio of 1g to 75mL, adding an aqueous solution containing 5% of calcium gluconate and 1% of calcium hydroxide as a coagulant, rapidly stirring for 30S while adding, standing, performing water bath cooling for 2h, and solidifying the glue solution into red amber semitransparent glue blocks with the density of 1.044-1.049 kg/L to obtain the artificial jellyfish; wherein the additive is prepared by mixing 10kg of konjac flour, 1-8 kg of carrageenan, 2kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
The embodiment also provides a jellyfish fat-clearing and refreshing beverage, and the preparation method comprises the following steps:
firstly, cutting the artificial jellyfish into cylindrical jellyfish (phi is 15-25 mm, h is 30-50 mm) by using a 304 stainless steel chrysanthemum bean curd cutter die in the step 2), wherein one of two circular surfaces of the artificial jellyfish is kept complete, and the other circular surface of the artificial jellyfish is cut into a plurality of long rubber threads with the length of 25-45 mm, so that the shape and the color of the artificial jellyfish are close to those of natural jellyfish (jellyfish), and the artificial jellyfish is obtained. Then, preparing a solution containing water, 20% of a jellyfish peptide solution, 3% of citric acid, 2% of a green tea extract, 0.6% of stevioside, 0.4% of sodium carboxymethyl cellulose and 0.1% of menthol, wherein the prepared solution is a light yellow clear solution, the density is about 1.040-1.060 kg/L, and the prepared solution is filled into a transparent bottle with the diameter of the bottle mouth being more than 30 mm. Then adding artificial jellyfish which is not red amber and is settled at the bottom of the bottle and swings up and down along with the bottle body to obtain the beverage.
Example 4
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 92 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.4% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 90 ℃ for 30min according to a material-liquid ratio of 1g to 70mL, adding an aqueous solution containing 5% of calcium gluconate and 1% of calcium hydroxide as a coagulant, rapidly stirring for 30S while adding, standing, performing water bath cooling for 2h, and solidifying the jelly liquid into red amber semitransparent jelly blocks with the density of 1.040-1.045 kg/L to obtain the artificial jellyfish; wherein, the additive is prepared by mixing 10kg of konjaku flour, 2kg of carrageenan, 2kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
This embodiment also provides a sea salt sports beverage, which is prepared by the following method:
dicing the artificial jellyfish; and then preparing a solution containing water, 5% of fructose syrup, 6-10% of white granulated sugar, 10% of concentrated lemon juice, 0.6% of sea salt and 0.4% of sodium carboxymethyl cellulose, wherein the solution is a colorless clear solution, the density is about 1.040-1.050 kg/L, and the solution is filled into a transparent bottle with the diameter of the bottle mouth larger than 30 mm. Then adding the red amber artificial jellyfish dices, settling at the bottom of the bottle when standing, and shaking up and down along with the bottle body to obtain the beverage.
Example 5
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 90 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.1% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 80 ℃ for 30min according to the material-liquid ratio of 1g to 65mL, adding an aqueous solution containing 3% of calcium gluconate and 0.5% of calcium hydroxide as a coagulant, rapidly stirring for 20S while adding, standing, performing water bath cooling for 1h, and solidifying the jelly liquid into red amber semitransparent jelly blocks to obtain the artificial jellyfish; wherein the additive is prepared by mixing 8kg of konjac flour, 8kg of carrageenan, 3kg of corn starch, 2kg of xanthan gum and 2kg of composite phosphate.
Example 6
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 95 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.5% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 95 ℃ for 30min according to a material-liquid ratio of 1g to 80mL, adding an aqueous solution containing 7% of calcium gluconate and 1.5% of calcium hydroxide as a coagulant, rapidly stirring for 40S while adding, standing, performing water bath cooling for 2h, and solidifying the jelly liquid into red amber semitransparent jelly blocks to obtain the artificial jellyfish; wherein the additive is prepared by mixing 18kg of konjac flour, 1kg of carrageenan, 1kg of corn starch, 0.5kg of xanthan gum and 0.1kg of composite phosphate.
Example 7
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 91 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.2% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at 85 ℃ for 30min according to the material-liquid ratio of 1g to 75mL, adding an aqueous solution containing 4% of calcium gluconate and 0.8% of calcium hydroxide as a coagulant, rapidly stirring for 25S while adding, standing, cooling in a water bath for 1.5h, and solidifying the glue solution into red amber semitransparent glue blocks to obtain the artificial jellyfish; wherein, the additive is prepared by mixing 10kg of konjaku flour, 5kg of carrageenan, 2.5kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
Example 8
The embodiment provides a preparation method of artificial jellyfish, which comprises the following steps:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 93 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), then adding 0.3% of citric acid for neutralizing fishy smell, inhibiting generation of amine substances and ensuring flavor, and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysate at the temperature of 92 ℃ for 30min according to the material-liquid ratio of 1g to 75mL, adding an aqueous solution containing 6% of calcium gluconate and 1.2% of calcium hydroxide as a coagulant, rapidly stirring for 40S while adding, standing, performing water bath and cooling for 2h to solidify the jelly liquid into red amber semitransparent jelly blocks, and thus obtaining the artificial jellyfish; wherein the additive is prepared by mixing 15kg of konjac flour, 2kg of carrageenan, 1.5kg of corn starch, 1kg of xanthan gum and 0.5kg of composite phosphate.
Example 9
The embodiment provides a preparation method of artificial jellyfish, and the only difference between the preparation method and the embodiment 8 is that the adopted additive is prepared by mixing 12kg of konjac flour, 3.5kg of carrageenan, 2kg of corn starch, 1.2kg of xanthan gum and 0.8kg of composite phosphate.
Comparative example 1
This comparative example provides a method for the preparation of an artificial jellyfish, comprising the steps of:
s1, fishing fresh jellyfish (called jellyfish in Bohai sea area) ashore, directly separating the wristlet and the auxiliary stick from the jellyfish body, collecting and cleaning, and controlling the time within 0.5h of water outlet.
S2, smashing clean jellyfish wrists and auxiliary rods through cutting equipment, stirring and carrying out autolysis treatment for 1h, and cooling by adopting a water bath to ensure that the temperature is not higher than 30 ℃; if the autolysis is slow, the autolysis can be accelerated by combining with the irradiation of ultraviolet germicidal lamp of 253.7nm, the autolysis is controlled to be completed within 1h, and the residual solid content is less than 1%; after autolysis treatment, filtering by a 400-mesh screen to obtain a semi-finished product of the autolysis solution.
S3, heating the semi-finished product of the self-solution to 92 ℃, carrying out heat preservation treatment for 10min to eliminate the activity of autolytic enzyme (stirring is carried out during heating to prevent bumping), and collecting the red amber jellyfish self-solution.
S4, mixing, puffing and swelling the additive and the jellyfish autolysis solution at 90 ℃ for 30min according to a material-liquid ratio of 1g to 65mL, adding an aqueous solution containing 5% of calcium gluconate and 1% of calcium hydroxide as a coagulant, rapidly stirring for 30S while adding, standing, cooling in a water bath for 1.5h, and solidifying the glue solution into red amber semitransparent glue blocks with the density of 1.070-1.080 kg/L to obtain the artificial jellyfish; wherein, the additive is prepared by mixing 15kg of konjaku flour, 2kg of carrageenan, 2kg of corn starch, 1.5kg of xanthan gum and 1kg of composite phosphate.
The jellyfish wrister and the auxiliary stick used in the above examples and comparative examples were analyzed for their basic components as shown in table 1.
TABLE 1
In addition, the jellyfish peptide solutions used in the examples were prepared by the following method:
(1) shredding pickled sandjelly jellyfish (yellow jellyfish), and stirring in clear water with the volume of 20 times for desalting and dealuminizing for 6-8 times. Crushing the mixture into particles with the particle size of less than 1mm by mechanical equipment.
(2) Adjusting the solid content to 40-50% and the pH value to 7.0, adding neutral protease 800U/L, preserving the temperature at 50 ℃ for degradation for 10h, and heating for 10min to inactivate the enzyme activity to obtain a single enzyme degradation product.
(3) Adding flavourzyme 500U/L, preserving heat at 50 ℃ for degradation for 4h, heating for 10min to inactivate enzyme activity, and obtaining the double-enzyme degradation product with reduced bitter taste.
(4) And (4) centrifuging the degradation product at 5000rpm for 5min, taking supernatant, and collecting a light yellow jellyfish peptide solution through a 5kD ultrafiltration membrane. The otherwise trapped, insufficiently degraded macromolecules are returned to the enzymatic step for renewed degradation.
Experimental example:
first, the ammonia-amine content (4 ℃) of the jellyfish-derived solution obtained in example 1 (0.4% citric acid), example 5 (0.1% citric acid) and comparative example 1 (control) was measured, and the measurement results are shown in fig. 1.
Secondly, a 30-person sensory evaluation group consisting of consumers, jellyfish fishermen and jellyfish vendors evaluates the sensory attributes such as appearance, color, smell, flavor and taste of the artificial jellyfish foods prepared in the embodiments 1 to 4 and the comparative example 1 of the invention by a rating method, wherein the sensory evaluation items and the standards thereof are shown in table 2, and the evaluation results are shown in table 3.
TABLE 2
TABLE 3
Thirdly, the mice after being raised for 6 months at high fat were randomly divided into two groups, the artificial jellyfish prepared in example 1 was fed with the feed of the experimental group more than that of the control group for 6 months, and the effect of the artificial jellyfish on reducing blood fat was studied, and the results are shown in table 4.
TABLE 4
Note: the difference was statistically significant (p < 0.05).
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The preparation method of the artificial jellyfish is characterized by comprising the following steps:
crushing and autolyzing jellyfish raw materials, and filtering to obtain a semi-finished self-solution product;
heating the self-solution semi-finished product to 90-95 ℃ for heat preservation, and then adding citric acid to obtain a jellyfish self-solution;
mixing, puffing and swelling the jellyfish self-solution and the additive at the temperature of 80-95 ℃, and mixing the jellyfish self-solution and the additive with a coagulant to obtain the artificial jellyfish; the additive comprises the following components in parts by weight: 8-18 parts of konjac flour, 1-8 parts of carrageenan, 1-3 parts of corn starch, 0.5-2 parts of xanthan gum and 0.1-2 parts of composite phosphate.
2. The method for preparing artificial jellyfish according to claim 1, wherein the jellyfish raw material includes the mouth and the auxiliary stick of jellyfish.
3. The method for preparing artificial jellyfish according to claim 1, wherein the citric acid is added in an amount of 0.1-0.5% by mass based on the semi-finished product of the solution.
4. The method for preparing artificial jellyfish according to claim 1, wherein the temperature of the autolysis treatment is controlled to be not higher than 30 ℃.
5. The method for preparing artificial jellyfish according to claim 1, characterized in that the additive comprises the following components in parts by weight: 10-15 parts of konjac flour, 2-5 parts of carrageenan, 1.5-2.5 parts of corn starch, 1-1.5 parts of xanthan gum and 0.5-1 part of composite phosphate.
6. The preparation method of artificial jellyfish according to claim 1 or 5, characterized in that the feed-liquid ratio of the additive to the jellyfish self-solution is 1 (65-80) in g/mL.
7. The method for preparing artificial jellyfish according to claim 1, wherein the coagulant is an aqueous solution containing calcium gluconate and calcium hydroxide; wherein the mass fraction of the calcium gluconate is 3-7%, and the mass fraction of the calcium hydroxide is 0.5-1.5%.
8. An artificial jellyfish prepared by the preparation method according to claim 1 to 7.
9. Use of the artificial jellyfish of claim 8 in the preparation of a food product.
10. The use of an artificial jellyfish in the preparation of a food product according to claim 9, wherein said food product is any one of a ready-to-eat food product, a jelly and a beverage.
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| JP2006288214A (en) * | 2005-04-06 | 2006-10-26 | Karen Boeki Kk | Jellyfish molded product, and method for producing the same |
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| CN105558856A (en) * | 2016-01-20 | 2016-05-11 | 西南民族大学 | Smoked-flavor animal byproduct meat balls and preparation method thereof |
| CN106690123A (en) * | 2016-12-14 | 2017-05-24 | 福建农林大学 | Jelly fish product and application of jelly fish in preparing product for promoting human body to remove aluminum |
| CN107660799A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of man-made jellyfish silk and preparation method thereof |
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2020
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|---|---|---|---|---|
| CN86107707A (en) * | 1986-11-11 | 1988-06-22 | 俞惠楚 | The production method of man-made jellyfish |
| JP2006288214A (en) * | 2005-04-06 | 2006-10-26 | Karen Boeki Kk | Jellyfish molded product, and method for producing the same |
| CN1692827A (en) * | 2005-05-18 | 2005-11-09 | 华盟实业(大连)有限公司 | Instant jellyfish food product, and its product, method |
| JP2011167176A (en) * | 2010-02-19 | 2011-09-01 | Hideko Sakamoto | Method for processing jellyfishes and utilization of the same |
| CN104544371A (en) * | 2013-10-11 | 2015-04-29 | 李文金 | Artificial sea blubber skin |
| CN104207216A (en) * | 2014-07-21 | 2014-12-17 | 奉化市兴达海产食品有限公司 | Vitriol-removing processing method of jellyfish |
| CN105558856A (en) * | 2016-01-20 | 2016-05-11 | 西南民族大学 | Smoked-flavor animal byproduct meat balls and preparation method thereof |
| CN107660799A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of man-made jellyfish silk and preparation method thereof |
| CN106690123A (en) * | 2016-12-14 | 2017-05-24 | 福建农林大学 | Jelly fish product and application of jelly fish in preparing product for promoting human body to remove aluminum |
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