CN1050673A - The preparation method of jellyfish in sterile vacuum soft package - Google Patents
The preparation method of jellyfish in sterile vacuum soft package Download PDFInfo
- Publication number
- CN1050673A CN1050673A CN90106406A CN90106406A CN1050673A CN 1050673 A CN1050673 A CN 1050673A CN 90106406 A CN90106406 A CN 90106406A CN 90106406 A CN90106406 A CN 90106406A CN 1050673 A CN1050673 A CN 1050673A
- Authority
- CN
- China
- Prior art keywords
- jellyfish
- alum
- millimeters
- preparation
- washing
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The preparation method of sterile vacuum soft package jellyfish takes off alum, chopping, salt solution sterilization, desalination, dehydration, seasoning preservative treatment and vacuum-packed seven procedures by washing and forms.Technology of the present invention is simple, flow process weak point, easy and simple to handle.The product that processes is glossy, flexible, and is fresh and tender crisp, pure and fresh tasty and refreshing, direct-edible.
Description
The present invention relates to jellyfish deep processing, foodstuff flavouring and anticorrosion and food flexible packing technical field.
The present commercially available not enough health of jellyfish; Need processing to handle before eating, treatment step is loaded down with trivial details.As deal with improperly and not only can make jellyfish lose original delicate flavour, also destroy a part of nutritional labeling.
The objective of the invention is, a kind of preparation method of sterile vacuum soft package jellyfish is provided.Mainly be suitable for inner wrapping.
The present invention takes off alum, chopping, salt solution sterilization, washing desalination, dehydration, seasoning and preservative treatment and vacuum-packed seven procedures by washing.
Now chat each operation branch as follows:
Alum is taken off in washing, handling (promptly handling through three salt and three alum) through three salt, three alum, not having umbrella of jellyfish, oral arms of jellyfish that quick does not rot to place Rinsing Area to wash, with impurity such as removing silt particles.Remove the hair of stinging on the sting film and the oral arms of jellyfish surface on umbrella of jellyfish surface simultaneously.Then jellyfish is pulled out, placed in sterilized water (or cold water of 20～30 ℃) groove and soaked about 2 hours, further take off alum.When umbrella of jellyfish, oral arms of jellyfish reach bright and clean, transparent, flexible, no astringent taste is qualified for taking off alum.
Chopping is washed the specification silk that the umbrella of jellyfish that takes off alum is cut into 60 ± 2 millimeters long, 5 ± 1 mm wides, 3 ± 0.5 millimeters thick to process; Oral arms of jellyfish be cut into fail to grow up in 40 millimeters, widely be not more than 5 millimeters, thick 6 millimeters substandard.
The salt solution sterilization places umbrella of jellyfish silk and oral arms of jellyfish piece the saline slot immersion to sterilize in about 30 minutes.The concentration of salt solution is 20～30 ° of Be '.Also can sterilize, after chopping, use ultraviolet disinfection without salt solution.
The jellyfish of sterilizing through salt solution is pulled and placed to the washing desalination out sterilized water (or 20～30 ℃ of cold water) groove, soaks to take off salt in about 30 minutes.
Dehydration, the jellyfish after the desalination will be taken off its attached water.Mechanical dehydration, control is done and all can naturally.
Seasoning and preservative treatment, the jellyfish after the dehydration want flavouring to carry out seasoning.According to the difference of selling to countries and regions, dose different flavouring.Mainly contain Powdered monosodium glutamate, pepper, Chinese prickly ash, capsicum, fennel, ginger, hay and refined salt etc.These flavouring will add in the jellyfish equably.Add the anticorrisive agent-Sodium Benzoate that echos the food hygiene regulation simultaneously.
Vacuum packaging is being divided in according to required weight in the food-packaging bag through seasoning and antiseptic jellyfish, with air, the heat sealing in the vacuum packing machine extraction bag.
Through health and epidemic prevention station's repeated detection, the flexible package jellyfish with the present invention's preparation conforms with GB4789.2 " microbiological test of food hygiene total plate count mensuration " and GB4789.3 " food microbiological analysis coliform mensuration " standard.The freshness date of this jellyfish is three months (summer and autumn)-6 month (winter-spring season).
Advantage of the present invention is, technology is simple, flow process is short, easy and simple to handle.The product for preparing conforms to sanitary standard and glossy, flexible, and is fresh and tender crisp, pure and fresh tasty and refreshing, direct-edible.
The present invention does not have figure
Embodiment, production line is set up in the explanation of by specification the 5th part.Can on market, buy the jellyfish of handling through three salt, three alum, prepare the flexible package jellyfish with the present invention then.Also can purchase bright jellyfish, carry out three salt, three alum and handle, and then prepare the flexible package jellyfish by the present invention.
Claims (3)
1, the preparation method of sterile vacuum soft package jellyfish, it is characterized in that by washing take off alum, chopping, salt solution sterilization, washing desalination, dehydration, seasoning is formed with preservative treatment and vacuum-packed seven procedures,
Alum is taken off in washing, handling through three salt, three alum, there are not umbrella of jellyfish, oral arms of jellyfish that quick does not rot to place Rinsing Area to wash, with impurity such as removing silt particles, remove the hair of stinging on the sting film and the oral arms of jellyfish surface on umbrella of jellyfish surface simultaneously, again jellyfish is pulled out and placed aseptic tank to soak about 2 hours, further take off alum, when jellyfish reaches bright and clean, transparent, flexible, no astringent taste is qualified for taking off alum
Chopping, taking off the specification silk that umbrella of jellyfish that alum handles is cut into 60 ± 2 millimeters long, 5 ± 1 mm wides, 3 ± 0.5 millimeters thick through washing, oral arms of jellyfish be cut into fail to grow up in 40 millimeters, widely be not more than 5 millimeters, thick 6 millimeters not specification piece,
The salt solution sterilization places umbrella of jellyfish silk and oral arms of jellyfish piece saline slot to sterilize, and the concentration of salt solution is 20～30 ° of Be ', soaked 30 minutes,
The jellyfish through the salt solution sterilization is pulled in desalination out, places aseptic tank, and soak and took off salt in 30 minutes,
Dehydration, the jellyfish after the desalination will be taken off attached water,
Seasoning and preservative treatment are promptly evenly dosed in the jellyfish silk after dehydration, the piece by monosodium glutamate, pepper, Chinese prickly ash, capsicum, fennel, ginger, hay and refined salt end and are formed flavouring, and adding ormal weight anticorrisive agent--Sodium Benzoate is done preservative treatment,
Vacuum packaging passing through seasoning and antiseptic jellyfish silk, piece, is divided in the food-packaging bag according to required weight, extracts air in the bag, heat sealing out with vacuum packing machine.
2,, it is characterized in that to use ultraviolet disinfection according to preparation method that claim 1 is narrated.
3, the preparation method who narrates according to claim 1 is characterized in that and can replace sterilized water to take off alum with 20～30 ℃ of cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90106406A CN1021287C (en) | 1990-10-23 | 1990-10-23 | Method for preparing jellyfish in sterile vacuum soft package |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90106406A CN1021287C (en) | 1990-10-23 | 1990-10-23 | Method for preparing jellyfish in sterile vacuum soft package |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1050673A true CN1050673A (en) | 1991-04-17 |
| CN1021287C CN1021287C (en) | 1993-06-23 |
Family
ID=4880047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90106406A Expired - Fee Related CN1021287C (en) | 1990-10-23 | 1990-10-23 | Method for preparing jellyfish in sterile vacuum soft package |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1021287C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046083C (en) * | 1993-09-18 | 1999-11-03 | 李希欣 | Method for salting jellyfish |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103005530A (en) * | 2012-12-26 | 2013-04-03 | 佘坤 | Sea blubber skin can and preparation method thereof |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| CN103564544A (en) * | 2012-07-20 | 2014-02-12 | 漳浦县华盛达食品有限公司 | Preparation method of instant jellyfish skin |
| CN107048234A (en) * | 2016-12-08 | 2017-08-18 | 曾琼 | A kind of processing method of jellyfish |
-
1990
- 1990-10-23 CN CN90106406A patent/CN1021287C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046083C (en) * | 1993-09-18 | 1999-11-03 | 李希欣 | Method for salting jellyfish |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103564544A (en) * | 2012-07-20 | 2014-02-12 | 漳浦县华盛达食品有限公司 | Preparation method of instant jellyfish skin |
| CN103005530A (en) * | 2012-12-26 | 2013-04-03 | 佘坤 | Sea blubber skin can and preparation method thereof |
| CN103284213A (en) * | 2013-05-31 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing process for instant jellyfishes |
| CN107048234A (en) * | 2016-12-08 | 2017-08-18 | 曾琼 | A kind of processing method of jellyfish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1021287C (en) | 1993-06-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105558619A (en) | Glabrous sarcandra herb and pickled Chinese cabbage soup base with functions of invigorating blood circulation to remove stasis and production method thereof | |
| CN103815106B (en) | A kind of processing method of Flos Osmanthi Fragrantis (processed with sugar) | |
| CN1021287C (en) | Method for preparing jellyfish in sterile vacuum soft package | |
| CN107712240A (en) | A kind of old fragrant yellow fruit jelly and preparation method thereof | |
| CN110623118A (en) | Method for preparing roxburgh rose and grapefruit fruit tea and jam | |
| CN107372781A (en) | A kind of method for preserving of Chicken Feet with Pickled Peppers | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN101558892B (en) | Preparation method of sweet potato beverage | |
| CN1428100A (en) | Fresh bamboo fungi series food and its processing method | |
| CN110964617A (en) | Fresh egg beverage and production process thereof | |
| CN111543610A (en) | Preparation method of original-taste peanut sprout semi-finished product | |
| CN109170794A (en) | A kind of Chinese prickly ash production technology | |
| CN108634290A (en) | A kind of preparation method of original flavor rose paste | |
| KR100455549B1 (en) | Manufacturing method for oyster packing | |
| CN102150700A (en) | Fig micro-processing technical method | |
| CN106387783A (en) | Pickling method of pear fruits with higher stone cell content | |
| CN1104848C (en) | Green food pickles with no preservative and with long preservation period | |
| CN107232374A (en) | A kind of processing method of Yoghourt olive dried fruit | |
| CN106107614A (en) | A kind of ice peppery instant aquatic product manufacture method | |
| KR820000362B1 (en) | Method for manufacturing seasoning materials | |
| CN105341810A (en) | Preparation technology for fresh pickled-cowpeas | |
| CN105380259A (en) | Processing method of bagged delicious bolete | |
| CN105433313A (en) | Preparation technology of fresh pickled onions | |
| CN105558633A (en) | Murdannia bracteata phlegm reducing and stasis removing pickled Chinese cabbage soap base and production method thereof | |
| KR20240012643A (en) | Method of manufacturing stevia pickled cabbage for diy kimchi set |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |