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Method for dealuminizing salted jellyfishes

A technology of dealumination and jellyfish, which is applied in the direction of food ingredients as taste improvers, food ingredients as antioxidants, food science, etc., can solve the problems of unsatisfactory removal effect, unsuitable promotion, high cost, etc., and achieve good dealumination effect, good Antibacterial effect, easy operation effect

Inactive Publication Date: 2015-04-01
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: ultra-high pressure equipment, the cost is high, and chlorine dioxide disinfectant is used at the same time, the residual chlorine dioxide has a toxic effect, so it is not suitable for promotion
Both of these methods use citric acid to remove aluminum residues on jellyfish. Although citric acid and calcium propionate are food additives, they have limited limits, and the use of citric acid to dissolve aluminum does not have a good removal effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1.1. Dissolve laminarin in deionized water to prepare laminarin solution; dissolve blueberry leaf flavonoids in deionized water, stir evenly, then add calcium chloride and acetic acid, add laminarin solution prepared, and prepare blueberry leaf flavonoid quality The jellyfish dealuminated fresh-keeping liquid with a concentration of 0.05%, a mass concentration of calcium chloride of 0.05%, a mass concentration of acetic acid of 0.01%, and a mass concentration of laminarin of 0.1%;

[0014] 1.2. Wash the salted jellyfish with clean water, soak in the prepared jellyfish dealuminized fresh-keeping solution for 5 hours, drain, vacuum-pack with sterile fresh-keeping bags, and store at room temperature. After testing, the average aluminum content in jellyfish before soaking was 679.8 mg / kg, and the aluminum content in salted jellyfish treated with the prepared jellyfish dealumination preservation solution was 65.5 mg / kg, which met the limit requirements for aluminum in seafood...

Embodiment 2

[0016] 1.1. Dissolve laminarin polysaccharide in deionized water to prepare laminarin solution, dissolve blueberry leaf flavonoids in deionized water, stir well, then add calcium chloride and acetic acid, add laminarin solution prepared, and prepare blueberry leaf flavonoid quality Concentration is 0.2%, the mass concentration of calcium chloride is 0.3%, the mass concentration of acetic acid is 0.1%, and the mass concentration of laminarin is 0.3% jellyfish dealuminated preservation solution;

[0017] 1.2. Wash the salted jellyfish with clean water, soak in the prepared jellyfish dealumination fresh-keeping solution for 8 hours, drain, vacuum-pack with sterile fresh-keeping bags, and store at room temperature. After testing, the average aluminum content in jellyfish before soaking was 679.8 mg / kg, and the aluminum content in salted jellyfish treated with the prepared jellyfish dealumination preservation solution was 24.5 mg / kg, which met the limit requirements for aluminum in ...

Embodiment 3

[0019] 1.1. Dissolve laminarin polysaccharide in deionized water to prepare laminarin solution, dissolve blueberry leaf flavonoids in deionized water, stir well, then add calcium chloride and acetic acid, add laminarin solution prepared, and prepare blueberry leaf flavonoid quality The jellyfish dealuminated fresh-keeping liquid with a concentration of 0.5%, a mass concentration of calcium chloride of 0.5%, a mass concentration of acetic acid of 0.2%, and a mass concentration of laminarin of 0.5%;

[0020] 1.2. Wash the salted jellyfish with clean water, soak it in the prepared jellyfish dealumination preservation solution for 10 hours, drain it, pack it in a sterile fresh-keeping bag in vacuum, and store it at room temperature. After testing, the average aluminum content in jellyfish before soaking was 679.8 mg / kg, and the aluminum content in salted jellyfish treated with the prepared jellyfish dealumination preservation solution was 8.6 mg / kg, which met the limit requirements...

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PUM

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Abstract

The invention provides a method for dealuminizing salted jellyfishes. The method comprises the following steps: dissolving blueberry leaf flavonoids into de-ionized water and agitating uniformly; adding calcium chloride, acetic acid and laminarin solutions to prepare a jellyfish dealuminizing fresh-keeping solution containing the following components in mass percent: 0.05%-0.5% blueberry leaf flavonoids, 0.05%-0.5% calcium chloride, 0.01%-0.2% acetic acid and 0.1%-0.5% laminarin; washing the salted jellyfishes and immersing the jellyfishes into the jellyfish dealuminizing fresh-keeping solution; and draining off and carrying out vacuum packaging by using a sterile fresh-keeping bag. The method has the advantages of simplicity and convenience in operation and low cost; aluminum in the jellyfishes can be removed effectively, the original crispness of the jellyfishes is kept, the mouthfeel is good and a dealuminizing effect is good; an antibacterial effect is good and the shelf life of jellyfish products can be prolonged; the blueberry leaf flavonoids and the laminarin are added so that the salted jellyfishes are nutritional and healthy and the safety of foods is guaranteed.

Description

technical field [0001] The invention relates to a method for dealuminating salted jellyfish. Background technique [0002] Jellyfish is the main large-scale economic jellyfish produced by Chinese traditional fishery, which is rich in protein, especially collagen, and also contains iodine and various inorganic minerals. Jellyfish is deeply favored by consumers because of its unique nutritional ingredients, special taste and high medicinal value. But the moisture content is high in the fresh jellyfish, easily spoilage, so need to add a large amount of salt and alum to carry out salting dehydration to jellyfish in the jellyfish processing process. Due to the large amount of aluminum contained in alum, there is too much aluminum residue in the processed jellyfish. Aluminum and amino acids in collagen are combined by hydrogen bonds or ionic bonds, and the removal effect after washing with water is not ideal, and it still far exceeds the national food safety standard. However, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L1/333A23L5/20A23L17/50
CPCA23L5/20A23L17/50A23V2002/00A23V2200/14A23V2200/02
Inventor 李颖畅励建荣吕艳芳李作伟仪淑敏
Owner BOHAI UNIV
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