CN112535199A - Rapid dehydration method for fresh jellyfishes - Google Patents
Rapid dehydration method for fresh jellyfishes Download PDFInfo
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- CN112535199A CN112535199A CN202011416633.2A CN202011416633A CN112535199A CN 112535199 A CN112535199 A CN 112535199A CN 202011416633 A CN202011416633 A CN 202011416633A CN 112535199 A CN112535199 A CN 112535199A
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- Prior art keywords
- jellyfish
- fresh
- alum
- dehydrating
- salt
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- 241000242583 Scyphozoa Species 0.000 title claims abstract description 124
- 238000000034 method Methods 0.000 title claims abstract description 23
- 230000018044 dehydration Effects 0.000 title claims abstract description 21
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 21
- 229940037003 alum Drugs 0.000 claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 37
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 abstract description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002351 wastewater Substances 0.000 abstract description 3
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical group [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000001015 abdomen Anatomy 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- -1 aluminum ions Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021110 pickles Nutrition 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
- 241000700108 Ctenophora <comb jellyfish phylum> Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000001095 inductively coupled plasma mass spectrometry Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a method for quickly dehydrating fresh jellyfish, belonging to the technical field of storage and processing of aquatic products, wherein the method comprises the steps of separating the head part and the umbrella part of the caught fresh jellyfish, and cleanly processing and cutting the jellyfish into shreds; putting the cut jellyfish shreds into a pickling pool, starting a stirrer, simultaneously adding a salt-alum mixture, stirring, fishing out, draining, then dehydrating by microwave heating, controlling the dehydration rate at 82% -88%, cooling and draining after heating; soaking shredded jellyfish in saline water for storage. The method greatly shortens the time for processing and dehydrating the fresh jellyfish, thereby solving the problems of high aluminum residue in the processed finished product, environmental pollution caused by aluminum-containing wastewater discharged in the processing process and the like caused by long time and large alum consumption in the current fresh jellyfish processing and dehydrating.
Description
Technical Field
The invention belongs to the technical field of storage and processing of aquatic products, and particularly relates to a method for quickly dehydrating fresh jellyfishes.
Background
Jellyfish belongs to the phylum coelenterate, the class of california, the order of medetomorpha, the family of medetomorpha, the genus jellyfish. Jellyfishes are widely distributed on coastal areas of China, and are main large-scale economic jellyfishes in coastal areas of China. The jellyfish is rich in protein, inorganic salts, various vitamins and the like, has high nutritive value, and is a nutritional food with high protein, low fat and low calorie; the jellyfish also has the effects of clearing heat and reducing phlegm and the like, and has higher economic value.
The water content of fresh jellyfish is above 95%, and the jellyfish is harvested in summer and autumn at a higher temperature, so that the jellyfish is easy to rot after being treated in time. At present, two methods for processing and dehydrating fresh jellyfish are provided, one is the traditional three-alum jellyfish, and the other is the jellyfish quickly salted. (1) The traditional processing technology of jellyfish containing three alum is as follows: after the fresh jellyfish is captured, the head and the umbrella are separated, the internal organs and blood coats are removed, the head and the umbrella are pickled by salt and alum according to a specific proportion, and the jellyfish processed by the mixture of salt and alum for three times is commonly called tri-alum jellyfish; the method needs more alum and salt in the processing process, the processing process needs about 20 days, and the content of aluminum ions in the processed jellyfish product is high. (2) In recent years, the rapid salted jellyfish becomes a main product for processing fresh jellyfish, and the processing technology comprises the following steps: cutting the head part and the umbrella part of fresh jellyfish into thick shreds by a shredder, mechanically stirring and dehydrating for 3-8 h, adding a salt alum mixture (the ratio of salt to alum in the salt alum mixture is 100: 0.5, and the dosage is 10-12% of the mass of the jellyfish) to pickle for 1-3 h, and finally injecting brine to pickle for 4-8 d (the preparation ratio of the brine is that water, the salt and the alum is 100: 20: 0.5); compared with the traditional three-alum jellyfish processing method, the processing method greatly reduces the processing time and the dosage of alum and salt.
The rapid salting of the jellyfish reduces the processing dehydration time of the fresh jellyfish from about 20d to about 5d, but still cannot meet the production requirement, so the development of a novel rapid dehydration method of the fresh jellyfish greatly shortens the processing time, improves the production efficiency, reduces the alum consumption and reduces the pollution to the environment, and becomes the technical key of industrial development.
Disclosure of Invention
The invention aims to provide a method for quickly dehydrating fresh jellyfish, so that the problems that the existing fresh jellyfish processing dehydration is long in time, the amount of alum used is large, the amount of residual aluminum in a processed finished product is high, the aluminum-containing wastewater discharged in the processing process pollutes the environment and the like are solved.
The invention is realized by the following technical scheme:
a method for quickly dehydrating fresh jellyfishes comprises the following steps:
1) pretreatment of fresh jellyfish: separating the head part and the umbrella part of the caught fresh jellyfish, and cleaning;
2) shredding: cutting the umbrella part or the head part of the jellyfish treated in the step 1) into threads;
3) stirring and dehydrating salt alum: putting the cut shredded jellyfish into a pickling pool, starting a stirrer, and simultaneously adding a salt and alum mixture, wherein the adding amount is 4-8% of the weight of the shredded jellyfish; the weight ratio of salt to alum is 100: 0.5, the stirring speed is 20-60 r/min, and the stirring time is 1-3 h;
4) microwave heating dehydration: fishing out the jellyfish strips treated in the step 3) for draining, then dehydrating by microwave heating, controlling the dehydration rate to be 82-88%, and cooling and draining after heating;
5) and (3) storage: and 4) adding the jellyfish strips dehydrated by microwave heating in the step 4) into saline water for soaking and storing, wherein the amount of the saline water is required to completely immerse the jellyfish.
Further, the umbrella part of the jellyfish is cut into thick silk with the thickness of 5mm to 10mm and the width of 5mm to 10 mm.
Further, the mass ratio of the brine in the step 5) is 10%.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the jellyfish shreds are treated by adding a small amount of alum to change the water holding property of the jellyfish, and then the jellyfish shreds are dehydrated in a microwave heating mode, so that the processing and dehydrating time of the fresh jellyfish is greatly shortened, and the problems that the processing and dehydrating time of the fresh jellyfish is long, the aluminum residue in the processed finished product is high due to the large use amount of the alum, the environment is polluted by aluminum-containing wastewater discharged in the processing process and the like are solved.
Detailed Description
The technical solution of the present invention is further explained with reference to the following specific examples, which are not intended to limit the present invention in any way.
Example 1:
a quick dehydration method for fresh jellyfish comprises the following specific steps:
1) pretreatment of fresh jellyfish
The pretreatment comprises the steps of separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream and blood coat from the umbrella part of the jellyfish, placing the head part of the jellyfish until the dirty liquid seeps out and the tentacles are removed, and then washing the jellyfish clean with water;
2) shredding
Cutting the umbrella part of the jellyfish treated in the step 1) into thick threads with the thickness of 5 mm-10 mm and the width of 5 mm-10 mm by a shredder;
3) stirring and dehydrating salt alum
Putting the cut shredded jellyfish into a pickling pool, starting a stirrer, and simultaneously adding a salt and alum mixture, wherein the adding amount is 5% of the weight of the shredded jellyfish; the preparation proportion of the salt alum mixture is that salt: alum (100: 0.5) in weight percentage, stirring at 40 rpm for 2 h;
control group: putting the cut jellyfish strips into a pickling pool, starting a stirrer, and stirring at the rotating speed of 40 revolutions per minute for 3 hours;
4) dehydrating by microwave heating
Fishing out the jellyfish strips treated in the step 3) for draining, then dehydrating by microwave heating, taking about 200g of samples for carrying out microwave heating dehydration experiment, wherein the microwave power is 800W, the microwave heating time is 4min, and cooling and draining are carried out after heating is finished;
5) storage of
And (3) adding the shredded jellyfish dehydrated by microwave heating in the step 4) into saline water for soaking and preserving, wherein the addition amount of the saline water is preferably that the jellyfish is completely immersed, and the preparation ratio of the saline water to the salt is 100 to 10 (weight percentage).
Table 1: stirring dehydration result of jellyfish of example 1
| Control group | The invention | |
| Time of stirring | 3h | 2h |
| Rate of dewatering | 18.2％ | 52.6％ |
Table 2: dehydration result of jellyfish by microwave heating of example 1
Example 2
A quick dehydration method for fresh jellyfish comprises the following specific steps:
1) pretreatment of fresh jellyfish
The pretreatment comprises the steps of separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream and blood coat from the umbrella part of the jellyfish, placing the head part of the jellyfish until the dirty liquid seeps out and the tentacles are removed, and then washing the jellyfish clean with water;
2) shredding
Cutting the umbrella part of the jellyfish treated in the step 1) into thick threads with the thickness of 5 mm-10 mm and the width of 5 mm-10 mm by a shredder;
3) stirring and dehydrating salt alum
Putting the cut shredded jellyfish into a pickling pool, starting a stirrer, and simultaneously adding a salt and alum mixture, wherein the adding amount is 5% of the weight of the shredded jellyfish; the preparation proportion of the salt alum mixture is that salt: alum (100: 0.5) in weight percentage, stirring at 40 rpm for 2 h;
control group 1: the adding amount of the mixture of salt and alum is 2 percent of the weight of the jellyfish, and other conditions are the same;
control group 2: the adding amount of the mixture of salt and alum is 4 percent of the weight of the jellyfish, and other conditions are the same;
control group 3: the adding amount of the mixture of salt and alum is 8 percent of the weight of the jellyfish, and other conditions are the same;
control group 4: the adding amount of the mixture of salt and alum is 16 percent of the weight of the jellyfish, and other conditions are the same;
4) dehydrating by microwave heating
Fishing out the jellyfish strips treated in the step 3) for draining, then dehydrating by microwave heating, taking about 200g of samples for carrying out microwave heating dehydration experiment, wherein the microwave power is 800W, the microwave heating time is 4min, and cooling and draining are carried out after heating is finished;
5) storage of
And (3) adding the shredded jellyfish dehydrated by microwave heating in the step 4) into saline water for soaking and preserving, wherein the addition amount of the saline water is preferably that the jellyfish is completely immersed, and the preparation ratio of the saline water to the salt is 100 to 10 (weight percentage).
Table 3: dehydration result of jellyfish by microwave heating of example 2
This example demonstrates that neither microwave heating can achieve a good dehydration effect when the alum mixture is added at 2% and 16% by weight of the jellyfish shreds. The reason for this is that fresh jellyfish has strong water retention performance, and the water holding capacity of the jellyfish cannot be changed when the amount of the salt-alum mixture is 2%, so that the water in the heated jellyfish cannot be removed and expanded, and part of the jellyfish bursts when the jellyfish is heated by microwave; when the adding amount of the salt alum mixture is 16% of the weight of the shredded jellyfish, alum causes the surface layer of the jellyfish to be quickly solidified, and the salt alum is influenced to permeate into the jellyfish, so that the internal tissue of the shredded jellyfish and the effect of the salt alum are influenced, the internal water cannot be sufficiently removed during microwave heating, and the dehydration rate is reduced.
Example 3:
1) pretreatment of fresh jellyfish
The pretreatment comprises the steps of separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream and blood coat from the umbrella part of the jellyfish, placing the head part of the jellyfish until the dirty liquid seeps out and the tentacles are removed, and then washing the jellyfish clean with water;
2) shredding
Cutting the umbrella part of the jellyfish treated in the step 1) into thick threads with the thickness of 5 mm-10 mm and the width of 5 mm-10 mm by a shredder;
3) stirring and dehydrating salt alum
Putting the cut shredded jellyfish into a pickling pool, starting a stirrer, and simultaneously adding a salt and alum mixture, wherein the adding amount is 6% of the weight of the shredded jellyfish; the preparation proportion of the salt alum mixture is that salt: alum (100: 0.5) in weight percentage, stirring at 40 rpm for 2.5 h;
4) dehydrating by microwave heating
Fishing out the jellyfish strips treated in the step 3) for draining, then dehydrating by microwave heating, taking about 2000g of sample for carrying out a microwave heating dehydration experiment, wherein the microwave power is 4KW, the microwave heating time is 2min, and cooling and draining are carried out after heating is finished; the dehydration rate of the jellyfish is 84.2 percent.
5) Storage of
And (3) adding the shredded jellyfish dehydrated by microwave heating in the step 4) into saline water for soaking and preserving, wherein the addition amount of the saline water is preferably that the jellyfish is completely immersed, and the preparation ratio of the saline water to the salt is 100 to 10 (weight percentage).
Example 4
The content of aluminum in the jellyfish silk sample dehydrated by microwave heating in example 1 is measured by an inductively coupled plasma mass spectrometry method for measuring aluminum in food (GB/T23374-2009), and the result shows that the content of aluminum ions in the jellyfish silk processed by the method is 332.6mg/Kg, which meets the regulation of GB 2762.
Claims (3)
1. A method for quickly dehydrating fresh jellyfishes is characterized by comprising the following steps:
1) pretreatment of fresh jellyfish: separating the head part and the umbrella part of the caught fresh jellyfish, and cleaning;
2) shredding: cutting the umbrella part or the head part of the jellyfish treated in the step 1) into threads;
3) stirring and dehydrating salt alum: putting the cut shredded jellyfish into a pickling pool, starting a stirrer, and simultaneously adding a salt and alum mixture, wherein the adding amount is 4-8% of the weight of the shredded jellyfish; the weight ratio of salt to alum is 100: 0.5, the stirring speed is 20-60 r/min, and the stirring time is 1-3 h;
4) microwave heating dehydration: fishing out the jellyfish strips treated in the step 3) for draining, then dehydrating by microwave heating, controlling the dehydration rate to be 82-88%, and cooling and draining after heating;
and (3) storage: and 4) adding the jellyfish strips dehydrated by microwave heating in the step 4) into saline water for soaking and storing, wherein the amount of the saline water is required to completely immerse the jellyfish.
2. The method according to claim 1, wherein the jellyfish umbrella part of step 2) is cut into thick silk having a thickness of 5mm to 10mm and a width of 5mm to 10 mm.
3. The method according to claim 1, wherein the brine in step 5) is 10% by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011416633.2A CN112535199A (en) | 2020-12-07 | 2020-12-07 | Rapid dehydration method for fresh jellyfishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011416633.2A CN112535199A (en) | 2020-12-07 | 2020-12-07 | Rapid dehydration method for fresh jellyfishes |
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| Publication Number | Publication Date |
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| CN112535199A true CN112535199A (en) | 2021-03-23 |
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| CN202011416633.2A Pending CN112535199A (en) | 2020-12-07 | 2020-12-07 | Rapid dehydration method for fresh jellyfishes |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090125958A (en) * | 2008-06-03 | 2009-12-08 | 대한민국(관리부서:국립수산과학원) | Development of continuous water-removing tool from jellyfish |
| CN108056149A (en) * | 2017-12-18 | 2018-05-22 | 中国水产科学研究院黄海水产研究所 | A kind of freezing and storing method of fresh jellyfish |
-
2020
- 2020-12-07 CN CN202011416633.2A patent/CN112535199A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090125958A (en) * | 2008-06-03 | 2009-12-08 | 대한민국(관리부서:국립수산과학원) | Development of continuous water-removing tool from jellyfish |
| CN108056149A (en) * | 2017-12-18 | 2018-05-22 | 中国水产科学研究院黄海水产研究所 | A kind of freezing and storing method of fresh jellyfish |
Non-Patent Citations (1)
| Title |
|---|
| 张琳娜: ""海蜇处理新工艺的研究"", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
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