Artificial jellyfish production method

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

technical field [0001] The invention relates to a production method of a marine food substitute, in particular to a production method of an artificial jellyfish. Background technique [0002] Since the output of natural jellyfish can no longer meet the market demand, as early as the 1970s, Japan Ajinomoto Co., Ltd. developed artificial jellyfish. The basic raw materials of the artificial jellyfish are isolated soybean protein made from soybeans and alginate made from brown algae seaweed. Add water to completely knead and soak, knead the two evenly, then add calcium salt, contact and mix until solidified, wash the residual liquid with water, cook for five minutes, and finally dehydrate and dry to make the finished product. When eating, put the dry product into water to absorb water and soak it, then shred it, mix it with condiments and eat it. The advantage of this method is that the dry product is easy to store, but because it must be soaked in wa...

AI Technical Summary

Problems solved by technology

The advantage of this method is that the dry product is easy to store, but because it must be soaked in water when eating, the product tends to become soft and lose the brittleness that jellyfish should have, the taste is poor, and it is slightly inconvenient to eat

Moreover, there is a dehydration and drying process, and the production process is also relatively complicated. If the product is not dehydrated and dried after being steamed and sterilized, it will be packaged into a finished product. Because the water content in the finished product is very high, bacteria can easily accumulate in this high-moisture soybean protein. Therefore, although this kind of wet finished product is brittle, it is very easy to spoil and deteriorate, which is not conducive to transportation, sales and storage. Moreover, the above-mentioned jellyfish uses soybean protein and alginate as basic raw materials, and the cost of raw materials is also low. higher