CN1611130A

CN1611130A - Artificial jellyfish production method

Info

Publication number: CN1611130A
Application number: CNA2003101067316A
Authority: CN
Inventors: 谢生祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-10-29
Filing date: 2003-10-29
Publication date: 2005-05-04

Abstract

The present invention discloses a production method of artificial jelly-fish. Said invention uses the algin, starch and edible gelatin as raw material, and its production method includes the following procedures: 1. mixing the said three raw materials with water, uniformly stirring them to obtain paste-like material; 2. making the paste-like material into the slice-like material and solidifying and form-fixing in the forming liquor containing forming agent; and 3. infiltrating salt content into the solidified slice-like semifinished matrix so as to obtain the invented salt-contained finished product with crisp and pleasant taste. Said finished product contains the trace elements of zinc and iron, etc. and contain no any substance harmful to human body, and has the function of moistening the intestines.

Description

The artificial jelly-fish production method

Technical field

The present invention relates to the production method of sea food substitute, be specifically related to production method of artificial jelly-fish.

Background technology

Because the output of natural jellyfish can not satisfy the demand in market, therefore as far back as the seventies, Japanese Ajincomoto Co., Inc just is developed into artificial jelly-fish.The base stock of this artificial jelly-fish is the soy protein isolate made with soybean and is the algin that raw material is made with the brown algae marine alga, its production method is, with soybean protein and algin by 1: 3 dry weight match well add that water is pinched fully behind the material and, beat stain, both are integrated evenly, add calcium salt again, contact mixes until solidifying, and washes raffinate, boiling five minutes dehydrates at last and makes finished product.When edible dried product is put into the water suction and soak, but just chopping, eat after mixing seasoning matter.The advantage of this method is that dried product is convenient to store, but owing to must soak through suction when edible, goods become soft easily and lose the due fragility of jellyfish, and mouthfeel is relatively poor, edible also sense inconvenience slightly.And dehydrate process, production technology is also complicated, and if this product behind retort sterilization, no longer packing becomes finished product through dehydrating promptly, then owing to water content in the finished product is very high, bacterium is breeding growth in this high moisture soy protein products very easily, so though the wet finished product fragility of this kind is better, very easily putrid and deteriorated, be unfavorable for transportation, sell and preserve, and above-mentioned jellyfish is a base stock with soybean protein and algin, and the cost of raw material is also higher.

Summary of the invention

The present invention In view of the foregoing makes, and purpose is to provide a kind of production method of artificial jelly-fish, and with the artificial jelly-fish that the method is produced, its look, shape, flavor and natural jellyfish are quite similar, have the fragility and the toughness of natural jellyfish, and mouthfeel is good; Be difficult for putrid and deterioratedly again, can preserve the long period, instant, good for health; And the necessary technology of this kind jellyfish production method is simpler, and cost of material is lower, is convenient to industrial applying.

Production method of artificial jelly-fish of the present invention, use comprises the raw material of algin, starch and edible gelatin, through comprising the production process of following operation, be operation 1., raw material that comprises above-mentioned three kinds of materials and water are stirred into uniform pasty material, and 2. operation is processed into sheet to above-mentioned pasty material and solidifies setting in containing the forming liquid of binder, 3. operation makes and infiltrates the finished product that salt is made saliferous in the sheet semi-finished product matrix after the curing.

Aforesaid production method of artificial jelly-fish, because replaced soybean protein of the prior art with starch, cost of material is lower; Compare with soy protein products, the growth and breeding rate of bacterium is also lower under identical condition, and finished product is handled through oozing salt again, salt infiltrates among the finished product matrix, make finished product itself have certain sterilization or bacteriostasis, so unsuitable putrid and deteriorated, under the moisture state of height, also can preserve the long period; It must be through not dehydrating process, and production technology is simpler, and producing cost is lower; Finished product needn't be through soaking instant; Finished product is processed to profile like the umbrella of jellyfish, and algin and gelatin make finished product have fragility like the natural jellyfish, toughness and color and luster, can add other compositions with seafood flavor in processing raw material, so this finished product has the look similar to natural jellyfish, shape, flavor; It is tender and crisp to eat mouth, and mouthfeel is good, can be cold and dressed with sauce, can propagandize hotly again; Contain trace elements such as zinc, iron in the finished product, do not contain the material of any harmful human body, have certain purging and intestine lubricating action, so edible useful health.

The specific embodiment

Further specify the present invention below in conjunction with embodiment.

To be processed into the algin of powdery, 12 edible gelatin, starch and dried small shrimp (through the dried small shrimp powder of 120 wooden sieve) earlier with 1: 2: 6: 1 dry weight ratio, under dry powder, fully mix and mix thoroughly, put into about 35 ℃ warm water then, the weight of this water is 4 times of dry raw material weight approximately, stir with the rotating speed of machine mixer again with 1440 rev/mins, just can stir into uniform pasty material through about 20 minutes, so the use powder raw material is because powder is convenient to stir.Above-mentioned used raw material algin can use for example byproduct of sea-tangle generation in the processing of system iodine of algae bio, and its Main Ingredients and Appearance is a sodium alginate, and the source of algin is very abundant.Above-mentioned starch can use the starch of being produced by wheat, corn or other coarse cereals.So edible gelatin uses 12, be because this kind gelatin viscosity foot, help solidification forming, and can make finished product have high toughness, certainly also can use other edible gelatin, but at this moment the quality of finished product is poor slightly, algin, edible gelatin, starch three's dry weight ratio scope gram is 1: 1～8: 5～20, if the algin consumption is very few, fragility deficiency when then finished product is chewed is eaten mouth and is not resembled jellyfish, if the gelatin consumption is very few, the not enough easy fracture of finished product toughness then, consumption is crossed influences cost at most, so present embodiment adopts algin: gelatin: the proportioning of starch=1: 2: 6.

Dried small shrimp adds as flavor enhancement, must be processed into powdery earlier before using, and particle is thin more good more, so that evenly sneak into, flavor enhancement also can use other to have the food that seafood is distinguished the flavor of, for example various algae extracts such as laver.After preparing material by above-mentioned requirements, earlier batching fully to be mixed under dry powder mix thoroughly, otherwise, be difficult for stirring evenly after adding water.Algin is more easily dissolving in warm water, if but water temperature is too high, and molten powder can produce bonding, be unfavorable for the dissolving of algin and stirring evenly of material, so the warm water that generally can add 20 ℃～40 ℃, effect is with 35 ℃ of used the bests of present embodiment, because at this moment the dissolution velocity of algin is the fastest.Water temperature if be lower than 20 ℃ or be higher than 40 ℃ difficulty stir evenly.Also have, if mixing speed is low excessively, just mixing time must be very long, therefore, rotating speed generally should be got more than 300 rev/mins, and present embodiment utilizes 1440 rev/mins motor directly to drive and stirs, and only needs about 20 minutes.Can stir into uniform pasty material.

Above-mentioned uniform pasty material is processed into tablet like the jellyfish through forming machine, drops into to make in the forming liquid to solidify setting again.Binder in the forming liquid can use calcium salt, for example calcium chloride, calcium gluconae etc., and calcium salt can use separately, can multiple calcium salt mixes and uses, and also can use the calcium salt that has added other compositions.Binder in the present embodiment has calcium chloride, calcium gluconae, salt and arcanite formulated, and their dry weight ratio is 8: 1: 20: 0.5, and the ph value of its aqueous solution (forming liquid) is 4～6.Because if use calcium gluconae separately, solidify the effective of setting, but the cost height, and if use calcium chloride separately, then cost is low and effect is not ideal enough, adopts the binder of said ratio, can obtain that effect was not only good, cost but also lower setting effect.In addition, the salt in the binder can make finished product prolong storage life, and arcanite makes finished product increase fragility.The pH value of forming liquid generally should be controlled at 3～8, with 4～6 for well: the pH value is too high, and finished product feels like jelly, and mouthfeel is not crisp, and the pH value is low excessively, finished product toughness deficiency, very easily fracture.In addition, aluminium chloride etc. also have the setting of curing effect, but because of having the victimization body, so should not be as the food binder.

The sheet semi-finished product that solidify after formalizing should pass through clear water rinsing (about 20 minutes), the forming liquid that flush away adheres to is in order to avoid finished product has peculiar smell, and then put into the salt solution of salt content about 20%, boiling sterilization through boiling in about 5 minutes and allowing salt infiltrate among the finished product matrix, the salt content scope of salt solution is advisable with 3～25%.A certain amount of salt must be contained in the finished product matrix, antibacterial, anti-corrupt rotten effect could be played, so the salt content of salt solution can not be low excessively; The salt solution salt content is if surpass 25%, good antimicrobial effect, but too salty, and it is mouthful poor to eat, so salt content should not be too high.Salt solution salt content in the present embodiment is about 20%, boils sterilization back through boiling and takes out to cool off to pack and become finished product.The preservation result of the test shows, the moisture finished product of this height is placed 3 wheat harvesting periods down at higher temperature (28～38 ℃), and only otherwise be subjected to outside contamination, bacterial population also will not increase, and can satisfy the food hygiene requirement all the time, so edible safety.In addition, solidify setting and, also can boil sterilization, and directly sprinkle more salt, allow salt dissolving back infiltrate in the matrix, play antibacterial antisepsis without boiling through the semi-finished product of clear water rinsing.When adopting this method, should be stricter to the hygienic requirements of whole process of production.With the weight ratio of the artificial jelly-fish after salt and the rinsing can be 1: 5～20, think that the salt consumption is very few, fungistatic effect is poor, crosses the too salty at most mouthfeel that influences.

Claims

1, a kind of manufacturing production method of artificial jelly-fish, feature is, its raw material comprises algin, starch and edible gelatin, and three's dry weight ratio is 1: 5～20: 1～8, its production process comprises: 1. operation stirs into the raw material that comprises above-mentioned three kinds of materials and water the material of uniform pasty state, and 2. operation is processed into sheet to above-mentioned pasty material and solidifies setting in containing the forming liquid of binder, 3. operation makes and infiltrates the finished product that salt is made saliferous in the sheet semi-finished product matrix after the curing.

2, by the described artificial jelly-fish production method of claim 1, it is characterized in that, above-mentioned operation 1. in, the powder raw material that multiple material is formed is mixed thoroughly under dry powder earlier, adds the water stirring then.

3, by the described artificial jelly-fish production method of claim 2, it is characterized in that, above-mentioned operation 1. in institute to add water be 20 ℃～40 ℃ warm water, rotating mixing speed is more than 300 rev/mins.

4, by the described artificial jelly-fish production method of claim 3, it is characterized in that: the 1. middle temperature that adds water of above-mentioned operation is about 35 ℃, and mixing speed is 1440 rev/mins.

5, by the described artificial jelly-fish production method of claim 1, it is characterized in that above-mentioned binder is meant the material of the calcium salt that contains calcium chloride, calcium gluconae and so on, the pH value of its aqueous solution (forming liquid) is 3～8.

6, the artificial jelly-fish production method of stating by claim 5 is characterized in that, contains calcium chloride, calcium gluconae, salt and arcanite in the above-mentioned binder, and their dry weight ratio is 8: 1: 20: 0.5, and the pH value of its aqueous solution (forming liquid) is 4～6.

By the artificial jelly-fish production method of claim 1, it is characterized in that 7, the semi-finished product after the above-mentioned curing setting carry out the operation salt that oozes 3. again and process after the clear water rinsing.