CN105029523A - Processing method of instant jellyfish - Google Patents
Processing method of instant jellyfish Download PDFInfo
- Publication number
- CN105029523A CN105029523A CN201510513619.7A CN201510513619A CN105029523A CN 105029523 A CN105029523 A CN 105029523A CN 201510513619 A CN201510513619 A CN 201510513619A CN 105029523 A CN105029523 A CN 105029523A
- Authority
- CN
- China
- Prior art keywords
- jellyfish
- processing method
- salt
- flavoring
- slicing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000242583 Scyphozoa Species 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229940037003 alum Drugs 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- -1 soak about 24h Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of instant jellyfish. A processing process comprises the following steps of pre-treating raw materials, immersing, washing, leaching, chopping, sterilizing, seasoning and the like. The processing method of the instant jellyfish, provided by the invention, keeps original flavor and nutrition of the jellyfish very well; a seasoning formula is provided; the produced jellyfish does not contain preservatives, is easy to store and convenient to carry, and can be directly eaten by people; and the jellyfish processing method which is simple to operate and is efficient and practical is provided.
Description
Technical field
The present invention relates to food processing field, particularly a kind of instant edible jellyfish processing method.
Technical background
Jellyfish is rich in amino acid, unrighted acid, minerals and vitamins, low fat, low cholesterol, is very good food.In recent years, along with updating of jellyfish growth and breeding technology, jellyfish aquaculture industry is constantly developed, and the output of jellyfish grows with each passing day.But " three alum two salt " remains the major way of jellyfish process." three alum two salt " although processing mode on the storage life extending jellyfish, serve huge effectiveness, because still containing a large amount of salt and alum in the jellyfish of pickling like this, be not well positioned to meet the edible needs of people.In recent years, one easily jellyfish goods instant edible jellyfish is risen, but also has many problems in its seasoning, and jellyfish and condiment cannot be packed jointly, still needs to carry out the steps such as salt is washed, seasoning spice, do not accomplish real instant edible before edible.The present invention is processed into the pretreated technical controlling of instant edible jellyfish process Raw to three alum jellyfishes; By the Primary Study of filling a prescription to instant edible jellyfish seasoning, the economic worth of security that jellyfish eats and jellyfish can be improved, thus promote the development that jellyfish deep processing industry is long-range.
Summary of the invention
The object of the invention is the deficiency overcoming prior art existence, a kind of processing method of jellyfish food is provided, jellyfish after this method processing, maintains original taste of jellyfish, nutrition preferably, a kind of formula of seasoning is provided, produce jellyfish not containing anticorrisive agent, be easy to storage a surname, be convenient for carrying, directly can eat for people, a kind of jellyfish processing method of simple to operate, highly effective.
For achieving the above object, the present invention adopts following technical scheme:
Technological process: → stripping and slicing → sterilization → seasoning is done in pretreatment of raw material → immersion → flushing → pouring.
1) pretreatment of raw material: the salt marsh jellyfish surface clean of buying from the market is clean, removes silt, the foreign matters such as salt grain.
2) desalination takes off alum process: will soak about 24h through pretreated jellyfish in clear water, and water is changed 2-3 time in midway, then rinses well with clear water, control water 5 ~ 10min.
3) stripping and slicing: utilize craft or machinery to carry out stripping and slicing, it is that 1-1.5cm is square that block-type is cut into the length of side as required.
4) seasoning: the jellyfish after stripping and slicing is put into flavoring and mixes thoroughly, makes flavoring tasty.
5) sterilization, vacuum packaging: the jellyfish through processing is sent into ultraviolet sterilizing chamber and carries out sterilization processing, then adopts vacuum packaging.
6) flavoring proportioning (raw material %) is carried out by following formula: soy sauce: 1.5-2.5%; Mature vinegar: 2.5-3.5%; Chilli oil: 1.8-2.2%; Salt: 0.5-1.5%; Monosodium glutamate: 0.5-1%; Yellow rice wine 1-1.5%.
Detailed description of the invention
Embodiment
Clean for the salt marsh jellyfish surface clean of buying from the market, remove silt, the foreign matters such as salt grain, in clear water, soak about 24h, water is changed 2-3 time in midway, carries out desalination and takes off alum process, then rinse well with clear water, control water 5 ~ 10min, take the utilization of 100g jellyfish and carry out stripping and slicing by hand, it is that 1-1.5cm is square that block-type is cut into the length of side as required; Jellyfish after stripping and slicing is put into flavoring mix thoroughly, make flavoring tasty; Jellyfish through processing is sent into ultraviolet sterilizing chamber and carries out sterilization processing, then adopts vacuum packaging.Flavoring proportioning is, soy sauce 1.5g, mature vinegar: 2.5g, chilli oil: 1.8g, salt: 1.5g, monosodium glutamate 1g, yellow rice wine 1g.
Claims (2)
1. an instant edible jellyfish processing method, it comprises following step:
1) pretreatment of raw material: the salt marsh jellyfish surface clean of buying from the market is clean, removes silt, the foreign matters such as salt grain;
2) desalination takes off alum process: will soak about 24h through pretreated jellyfish in clear water, and water is changed 2-3 time in midway, then rinses well with clear water, control water 5 ~ 10min;
3) stripping and slicing: utilize craft or machinery to carry out stripping and slicing, it is that 1-1.5cm is square that block-type is cut into the length of side as required;
4) seasoning: the jellyfish after stripping and slicing is put into flavoring and mixes thoroughly, makes flavoring tasty;
5) sterilization, vacuum packaging: the jellyfish through processing is sent into ultraviolet sterilizing chamber and carries out sterilization processing, then adopts vacuum packaging;
6) flavoring proportioning (raw material %) is carried out by following formula: soy sauce: 1.5-2.5%; Mature vinegar: 2.5-3.5%; Chilli oil: 1.8-2.2%; Salt: 0.5-1.5%; Monosodium glutamate: 0.5-1%; Yellow rice wine 1-1.5%.
2. processing method according to claim 1, wherein flavoring proportioning (raw material %), soy sauce: 1.5-2.5%; Mature vinegar: 2.5-3.5%; Chilli oil: 1.8-2.2%; Salt: 0.5-1.5%; Monosodium glutamate: 0.5-1%; Yellow rice wine 1-1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510513619.7A CN105029523A (en) | 2015-08-20 | 2015-08-20 | Processing method of instant jellyfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510513619.7A CN105029523A (en) | 2015-08-20 | 2015-08-20 | Processing method of instant jellyfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029523A true CN105029523A (en) | 2015-11-11 |
Family
ID=54436968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510513619.7A Pending CN105029523A (en) | 2015-08-20 | 2015-08-20 | Processing method of instant jellyfish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029523A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048234A (en) * | 2016-12-08 | 2017-08-18 | 曾琼 | A kind of processing method of jellyfish |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | Method for preparing instant jellyfish food |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
-
2015
- 2015-08-20 CN CN201510513619.7A patent/CN105029523A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | Method for preparing instant jellyfish food |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
Non-Patent Citations (2)
| Title |
|---|
| 杨贤庆等: "即食海蜇丝加工技术及其调味配方的研究", 《南方水产》 * |
| 王玉堂: "《巧养海蜇》", 31 August 2004 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048234A (en) * | 2016-12-08 | 2017-08-18 | 曾琼 | A kind of processing method of jellyfish |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160729 Address after: 233030 Cao Road, Anhui, Bengbu No. 1866 Applicant after: Bengbu College Address before: 209, executive building, room 1866, Bengbu College, 233030 Cao Lu, Anhui, Bengbu Applicant before: Wu Jie |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |
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| RJ01 | Rejection of invention patent application after publication |