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Semi-dry instant jellyfish and processing method thereof

A technology of jellyfish and jellyfish skin, which is applied in the field of food processing, can solve the problems of prolonging the storage period of jellyfish, difficulty in opening the bag for instant eating, and difficulty in adapting to the demand of jellyfish, and achieve good market development prospects, unique taste, and inhibition of bacterial growth. Effect

Inactive Publication Date: 2013-09-11
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the deep processing of jellyfish is still limited to the traditional processing method of "three alum and two salts". A series of complex pre-processing, in today's faster and faster pace of life, jellyfish processed by traditional methods has been difficult to meet people's needs
[0004] Although there are instant jellyfish that are relatively convenient to eat in recent years, most of the instant jellyfish on the market are soaked in low-concentration salt water, and the jellyfish and seasoning are packaged separately. to real ready-to-eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw material cleaning and cutting: choose salted jellyfish skin as raw material, wash the blood coat and sediment with clean water, and cut into 5cm×5cm slices;

[0020] 2. Desalination and alum removal treatment: Soak the cut jellyfish skin in clean water for 1 hour, drain it, soak the jellyfish in water, and perform ultrasonic treatment. ;

[0021] After the raw materials are washed with clean water and cut into flakes, ultrasonic technology is used to assist desalination. Soak the jellyfish in clean water for 0.5-3 hours at a ratio of 1:6-1:10 to liquid, take it out and soak it in water 6-10 times the mass of the jellyfish, and ultrasonically treat it 1-3 times, 5-20 minutes each time. This method of treating jellyfish can reduce the salt content in salted jellyfish to 0.5%~2%, and the alum content to 0.05%~1% within 2 hours, which greatly shortens the desalination and alum removal time.

[0022] 3. Deodorization treatment: Soak desalted jellyfish skin in 30% al...

Embodiment 2

[0029] 1. Raw material cleaning and cutting: choose salted jellyfish skin as raw material, wash the blood coat and sediment with clean water, and cut into 5cm×5cm slices;

[0030] 2. Desalination and alum removal treatment: Soak the cut jellyfish skin in clean water for 1 hour, drain it, soak the jellyfish in water, and perform ultrasonic treatment. ;

[0031] 3. Deodorization treatment: Soak desalted jellyfish skin in 30% alcohol solution for 1 hour, remove and rinse with water.

[0032] 4. Soak seasoning: Add 1.0g of ground amomum, 0.5g of clove, 0.3g of cardamom, 0.3g of cinnamon, 0.5g of kangaroo, 1g of salt, 10mL of soy sauce, 2mL of oil consumption per 100mL of water, boil for 30min, cool and take supernatant to obtain seasoning liquid, and then add 5ml of jellyfish enzymolysis liquid to make seasoning liquid. Put the desalted jellyfish into the seasoning sauce and soak it for 30 minutes according to the mass ratio of jellyfish and seasoning liquid at 1:1, remove and d...

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PUM

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Abstract

The invention aims at providing semi-dry instant jellyfish, namely a leisure semi-dry jellyfish product which is ready to eat, and a processing method thereof. A semi-dry instant jellyfish processing technology is combined with an ultrasonic assisted technology, so that the time needed for desalination and desulfonylation is greatly shortened, and the production efficiency is improved. By adding a water activity lowering agent and carrying out semi-dry treatment, the water activity of semi-dry jellyfish is reduced to 0.88-0.90, the growth of most bacteria is inhibited, and the storage period of the product is prolonged; meanwhile, the product has unique taste and can be prepared to have different flavors. The leisure semi-dry jellyfish product does not need refrigeration, is ready to eat and unique and delicious in taste, and has very good market development prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a semi-dry instant jellyfish and a processing method thereof. Background technique [0002] Jellyfish is rich in nutrition, rich in amino acids, unsaturated fatty acids, vitamins and minerals, low in fat and cholesterol, and is an ideal food. [0003] In recent years, with the continuous improvement of jellyfish breeding technology and the continuous development of jellyfish breeding industry, the output of jellyfish is increasing day by day. However, the deep processing of jellyfish is still limited to the traditional processing method of "three alum and two salts". A series of complex pre-processing, in today's faster and faster pace of life, jellyfish processed by traditional methods has been difficult to meet people's needs. [0004] Although there are instant jellyfish that are relatively convenient to eat in recent years, most of the instant jellyfish ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 李八方李志皓侯虎赵雪张朝辉
Owner OCEAN UNIV OF CHINA
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