CN1280793A - Between-meal eatable of natural jellyfish and its making method - Google Patents
Between-meal eatable of natural jellyfish and its making method Download PDFInfo
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- CN1280793A CN1280793A CN00119545A CN00119545A CN1280793A CN 1280793 A CN1280793 A CN 1280793A CN 00119545 A CN00119545 A CN 00119545A CN 00119545 A CN00119545 A CN 00119545A CN 1280793 A CN1280793 A CN 1280793A
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Abstract
A between-meal eatable is made up of natural jellyfish through washing, removing impurities, slitting, removing salt and alum, cutting into small blocks, drying in air and mixing with flavouring. Its advantages include delicious taste and high nutritive value.
Description
The present invention relates to molluscan aquatic food goods, more specifically be meant a kind of between-meal eatable of natural jellyfish and processing method thereof.
As everyone knows, jellyfish is the jellyfish series products, and it is often referred to jellyfish and jelly fish head, has abundant nutritive value, and it is tradition on a kind of people's dining table and polytrophic food.People are flooded stain through the salt alum after often jellyfish or jelly fish head being salvaged, when needs are edible, will flood good jellyfish of stain or jelly fish head be cut into silk or sheet and in addition various condiment to mix be the dish of one delicious food.
Though the method for above-mentioned this traditional edible jellyfish can make people enjoy its delicious food, exists some unsatisfactory parts unavoidably again:
A, jellyfish is processed into silk or sheet, for the healthy and intact people of tooth, is unchallenged with teeth chewing when edible, and just is difficult to enjoy its delicious food of jellyfish and nutrition for the bad personage of old man, child and tooth;
B after jellyfish is processed into silk or sheet, mixes though transfer with various condiment, is difficult to make condiment really to enter jellyfish wire or sheet, so can not " tasty " when edible;
C, traditional jellyfish wire or sheet eating method generally only limit to the cold vegetable dish in sauce on the dining table, and can not make leisure, ready-to-eat food according to different consumers.
The objective of the invention is to be processed into the above-mentioned shortcoming that the eating method behind silk or the sheet exists, propose a kind of between-meal eatable of natural jellyfish and processing method thereof at traditional jellyfish.
To achieve these goals, the present invention adopts following technical scheme: between-meal eatable of natural jellyfish of the present invention comprises by jellyfish and fritters into jellyfish fourth, flavoring, wherein, the size of fourth be 0.3cm * 0.3cm between 2cm * 2cm, flavoring is evenly distributed among the jellyfish fourth in proportion.
The processing method of this between-meal eatable of natural jellyfish is carried out successively as follows: clean the jellyfish raw material and remove impurity → chopping → desalt, go alum → fritter come of age → dry in the shade → mix with condiment → packed products.
Because the present invention is processed into the jellyfish fourth with the jellyfish powder, and flavoring is evenly distributed in obtained manufactured goods in the jellyfish fourth; Its concrete processing method is that the jellyfish raw material is cleaned and remove impurity, successively its chopping → desalt, go alum → fritter is come of age → is dried in the shade then → mix with condiment → packed products.Therefore,, broken through the theory of traditional edible jellyfish, made things convenient for the bad personage of old man, child and tooth to enjoy its delicious food of jellyfish and nutrition with processing method of the present invention and the manufactured goods that are processed into; And make condiment real tasty in the jellyfish fourth; Be exactly the edible way that has enlarged traditional jellyfish in addition, make it not only be confined to cold vegetable dish in sauce on the dining table, can also be as leisure, ready-to-eat food.
Below in conjunction with embodiment, the present invention is done explanation in more detail:
Between-meal eatable of natural jellyfish of the present invention, comprise by jellyfish (jellyfish or jelly fish head) and fritter into jellyfish fourth, flavoring, wherein, the size of fourth is that 0.3cm * 0.3cm is between 2cm * 2cm, flavoring is evenly distributed among the jellyfish fourth in proportion, here alleged ratio is according to the jellyfish amount of producing once, places the flavoring amount by different tastes, with traditional ratio basically identical that the practice adopted.That described flavoring can be is spicy, a kind of in the seafood, scallion oil, sweet and sour condiment.
The processing method of above-mentioned between-meal eatable of natural jellyfish is carried out successively as follows: clean jellyfish (jellyfish or jelly fish head) raw material and remove impurity → chopping → desalt, go alum → fritter come of age → dry in the shade → mix with condiment → packed products.
Above-mentioned chopping is cut into silk to jellyfish (jellyfish or jelly fish head) exactly;
Desalting, go alum is exactly that the jellyfish of will be cut into silk places clear water to soak to remove salt and alum;
The silk jellyfish that frittering comes of age will be cut into exactly further is cut into the fourth of 0.3cm * 0.3cm to size between 2cm * 2cm again;
Dry in the shade and to fritter the jellyfish that comes of age exactly and drain;
Mixing with condiment is exactly to place the jellyfish fourth and being transferred after draining to mix with condiment;
Accent is mixed the back and is just also packed for manufactured goods.
Method of the present invention comprises also that once desalination and secondary desalinate step, and the described step of once desalinating is in the described alum step and fritter and come of age between the step of desalting; Described secondary desalination step fritter come of age step and dry in the shade between.
The described alum that desalts, once desalination is that jellyfish wire places clear water to soak 2 hours; Described secondary desalination is to soak at least 2 hours in water purification frittering the jellyfish that comes of age.
It is described that to mix with condiment used in the condiment step be in tingle and hot flavorings, sweet and sour condiment, scallion oil condiment, the seafood condiment any.
In general,
Described tingle and hot flavorings mainly contains Chinese prickly ash, thick chilli sauce, also has some auxiliary materials, as monosodium glutamate etc.Ratio as for Chinese prickly ash and thick chilli sauce can dispose according to different needs, the Chinese prickly ash as 50%, 40% thick chilli sauce, other auxiliary material of 10%.
Described sweet and sour condiment mainly contains vinegar, sugar, also has some auxiliary materials, as monosodium glutamate etc.Ratio as for vinegar and grain can dispose according to different needs, the vinegar as 30%, 60% sugar, other auxiliary material of 10%.
Described scallion oil condiment mainly contains green onion, sesame oil, also has some auxiliary materials, as monosodium glutamate etc.Ratio as for green onion and sesame oil can dispose according to different needs, the green onion as 20%, 50% sesame oil, other auxiliary material of 30%.
Described seafood condiment mainly contains shrimp paste, soy sauce, also has some auxiliary materials, monosodium glutamate etc., the shared ratio of its each composition can according to not needs dispose the shrimp paste as 10%, 60% soy sauce, other auxiliary material of 30%.
The configuration of above-mentioned various condiment is not limited to above-mentioned ratio, can dispose different ratios according to different tastes, with the consumer of dealing with various requirements.
Claims (6)
1, a kind of between-meal eatable of natural jellyfish, it is characterized in that: the manufactured goods of this natural jellyfish comprise jellyfish fourth, the flavoring that is frittered by jellyfish, wherein, the size of jellyfish fourth be 0.3cm * 0.3cm between 2cm * 2cm, flavoring is evenly distributed among the jellyfish fourth in proportion.
2, between-meal eatable of natural jellyfish as claimed in claim 1 is characterized in that: described flavoring can be a kind of in spicy, seafood, scallion oil, the sweet and sour condiment.
3, a kind of processing method of between-meal eatable of natural jellyfish is characterized in that, this processing method is carried out successively as follows: clean the jellyfish raw material and remove impurity → chopping → desalt, go alum → fritter come of age → dry in the shade → mix with condiment → packed products.
4, the processing method of between-meal eatable of natural jellyfish as claimed in claim 3 is characterized in that: this method comprises also that once desalination and secondary desalinate step, and the described step of once desalinating is in the described alum step and fritter and come of age between the step of desalting; Described secondary desalination step fritter come of age step and dry in the shade between.
5, the processing method of between-meal eatable of natural jellyfish as claimed in claim 3 is characterized in that: the described alum that desalts, once desalination is that jellyfish wire places clear water to soak 2 hours; Described secondary desalination is to soak at least 2 hours in water purification frittering the jellyfish that comes of age.
6, as the processing method of claim 3 or 4 or 5 described between-meal eatable of natural jellyfish, it is characterized in that: described to mix with condiment used in the condiment step be in tingle and hot flavorings, sweet and sour condiment, scallion oil condiment, the seafood condiment any.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00119545A CN1115981C (en) | 2000-08-01 | 2000-08-01 | Between-meal eatable of natural jellyfish and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00119545A CN1115981C (en) | 2000-08-01 | 2000-08-01 | Between-meal eatable of natural jellyfish and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1280793A true CN1280793A (en) | 2001-01-24 |
| CN1115981C CN1115981C (en) | 2003-07-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN00119545A Expired - Fee Related CN1115981C (en) | 2000-08-01 | 2000-08-01 | Between-meal eatable of natural jellyfish and its making method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606731B (en) * | 2009-07-27 | 2012-02-22 | 陈子林 | Water retaining seasoning jellyfish |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| CN103284215A (en) * | 2013-06-13 | 2013-09-11 | 中国海洋大学 | Semi-dry instant jellyfish and processing method thereof |
| CN103300263A (en) * | 2013-06-30 | 2013-09-18 | 陈建文 | Process method for dealumination in jellyfish processing |
| CN106259826A (en) * | 2016-08-26 | 2017-01-04 | 大连海晏堂生物有限公司 | A kind of lyophilizing Rhopilema esculenta goods and preparation method |
-
2000
- 2000-08-01 CN CN00119545A patent/CN1115981C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606731B (en) * | 2009-07-27 | 2012-02-22 | 陈子林 | Water retaining seasoning jellyfish |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| CN103284215A (en) * | 2013-06-13 | 2013-09-11 | 中国海洋大学 | Semi-dry instant jellyfish and processing method thereof |
| CN103300263A (en) * | 2013-06-30 | 2013-09-18 | 陈建文 | Process method for dealumination in jellyfish processing |
| CN106259826A (en) * | 2016-08-26 | 2017-01-04 | 大连海晏堂生物有限公司 | A kind of lyophilizing Rhopilema esculenta goods and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1115981C (en) | 2003-07-30 |
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