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Processing method for dealuminzation of salted jellyfish

A processing method and a technology of dealumination, applied in food science and other directions, can solve the problems of excessive aluminum residues in jellyfish, endangering human health, memory loss, etc., and achieve the effects of not affecting physical health, prolonging fresh-keeping period, and reducing aluminum residues

Inactive Publication Date: 2017-07-07
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh jellyfish has high nutritional value and is the most popular natural food in restaurants, hotels and ordinary people. However, due to seasonal restrictions, fresh jellyfish can only be eaten around September every year, and it can be used immediately after purchase, otherwise it will turn into water , so cities far from the sea cannot taste the delicacy of fresh jellyfish, but can only taste the delicacy of processed jellyfish skin
In addition, when alum is used to treat jellyfish, because alum contains a large amount of aluminum, there will be 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, which still far exceeds the national food safety standard
However, aluminum is obviously toxic to the human body, especially the nervous system, which can cause memory loss. Regular consumption of jellyfish products with excessive aluminum will endanger human health

Method used

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  • Processing method for dealuminzation of salted jellyfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0032] 2) Shred: the pretreated fresh jellyfish is automatically cut into silk with a length of 6 cm and a width of 0.7 cm with a jellyfish shredder;

[0033] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 6 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 104:13:0.1;

[0034] 4) Dilute: soak in water for 11 hours;

[0035] 5) Dealumination: add Chinese medicine liquid 8 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 35°C for 30 minutes, then rinse with water at 35°C;

[0036] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0037] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0038] 8) Pack into bags...

Embodiment 2

[0046] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0047] 2) Shred: the pretreated fresh jellyfish is automatically cut into silk with a length of 6 cm and a width of 0.7 cm with a jellyfish shredder;

[0048] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 6 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 104:13:0.1;

[0049] 4) Dilute: soak in water for 11 hours;

[0050] 5) Dealumination: add Chinese medicine liquid 9 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 30°C for 35 minutes, then rinse with water at 34°C;

[0051] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0052] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0053] 8) Pack into bags...

Embodiment 3

[0061] 1) Raw material pretreatment: take fresh jellyfish, wash the jellyfish skin, separate the scalp, cut the neck, slice the pier, scrape the red coat, remove the stings, then wash it with water and set aside;

[0062] 2) Shred: the pretreated fresh jellyfish is automatically cut into silk with a length of 6 cm and a width of 0.7 cm with a jellyfish shredder;

[0063] 3) salt alum treatment: the shredded jellyfish was put into the salt alum pool for 6 days, and in the salt alum pool, the weight ratio of jellyfish, salt, and alum was 104:13:0.1;

[0064] 4) Dilute: soak in water for 11 hours;

[0065] 5) Dealumination: add Chinese medicine liquid 10 times the weight of jellyfish, and keep the temperature of the Chinese medicine liquid at 40°C for 40 minutes, then rinse with water at 33°C;

[0066] 6) Blanching: blanching the rinsed jellyfish at 85°C for 9 seconds;

[0067] 7) Cooling: Cool the blanched jellyfish in water at 3°C ​​for 130 seconds;

[0068] 8) Pack into bag...

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Abstract

The invention relates to the technical field of processing of aquatic products, in particular to a processing method for dealuminzation of salted jellyfish. The processing method comprises the following steps of performing salt alum treatment on jellyfish, soaking the jellyfish after the salt alum treatment for desalination, performing blanching, performing draining and the like, a dealuminzation process is additionally set between the step of soaking the jellyfish after the salt alum treatment for desalination and the step of performing blanching, and the dealuminzation process comprises the steps of (1) performing soaking in a traditional Chinese medicine fluid; and (2) performing rinsing. Through the adoption of the processing method for dealuminzation of pickled jellyfish disclosed by the invention, the content of aluminum in jellyfish products can be effectively reduced and the aluminum can be even removed.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for dealumination of salted jellyfish. Background technique [0002] Jellyfish (seajelly, or jellyfish, nettlefish), the umbrella is raised in the shape of a steamed bun, with a diameter of 50 centimeters and a maximum of about 1.5 meters. The gelatin is relatively hard, usually blue. The tentacles are milky white. The mouth and wrists are eight, broken into many petals. Widely distributed in the north and south seas of my country. It is edible and can be used as medicine. Jellyfish is extremely rich in nutrition. According to the measurement: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine, multivitamins, collagen and other active substances. High seafood food. Jellyfish is also a good medicine for curing diseases blindly. It is an important ingr...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/20
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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