CN108077795A - A kind of processing method of instant edible jellyfish - Google Patents
A kind of processing method of instant edible jellyfish Download PDFInfo
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- CN108077795A CN108077795A CN201711405760.0A CN201711405760A CN108077795A CN 108077795 A CN108077795 A CN 108077795A CN 201711405760 A CN201711405760 A CN 201711405760A CN 108077795 A CN108077795 A CN 108077795A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to marine products processing technical field, more particularly to a kind of processing method of instant edible jellyfish, including following preparation process：1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then is cleaned with clear water, it is spare；2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, salt alum pond is put into, bubble is light；3) blanching；4) it is put into proportion liquid and impregnates, pull out, drains away the water；5) predrying, it is puffing, it vacuumizes, obtains puffing jellyfish wire；6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization.The method of the present invention prepares instant edible jellyfish, without adding chemical preservative and food additives, can be preserved 18 months at 25 DEG C, environmentally protective.
Description
Technical field
The invention belongs to marine products processing technical field, more particularly to a kind of processing method of instant edible jellyfish.
Background technology
Jellyfish (seajelly, or jellyfish, nettlefish), umbrella portion protuberance is in steamed bun shape, and diameter is up to 50 lis
Rice, maximum can be of about one meter five, and colloid is harder, usual cyanic colours.Tentacle milky.Eight pieces of oral arm lacks and is cleaved into many limbs.
It is each marine to be widely distributed in China north and south.Can be edible, and can be used as medicine.The vegetal pole horn of plenty of jellyfish, according to surveying and determination：Contain per hectogram jellyfish
12.3 grams of protein, 4 grams of carbohydrate, 182 milligrams of calcium, 132 microgram of iodine and multivitamin and abundant collagen egg
It is a kind of seafood with high nutritive value in vain with other active materials.Jellyfish is still cured the disease good medicine simply, is many Chinese medicines
The important composition of prescription, according to《Compendium of Materia Medica》It records:Odorous, alkali temperature is nontoxic, cures mainly under married woman's strain, hematocele band, little Er Feng
Disease erysipelas, burn and scald, numerous experience prescriptions and research report show：Jellyfish is to hypertension, chronic bronchitis, asthma, stomach
The various diseases such as ulcer, rheumatism have the effect of fine, some prescriptions that composition is stored containing sea are used for treatment of cancer, it was reported that jellyfish is also
There is dispelling fatigue and skin maintenance.China's medicine thinks that jellyfish has clearing heat and detoxicating, resolving phlegm and softening hard masses, is depressured detumescence
Effect.
Fresh jellyfish nutritive value is high, is restaurant, hotel and a kind of most popular wholefood of common people, but because of season
It is limited, fresh jellyfish can only could be eaten before and after annual September, and that buys uses, and otherwise just turns to water, therefore the city from Hai Yuan
City cannot taste the deliciousness of fresh jellyfish, and can only taste the deliciousness of jellyfish after processing.It is wrapped instant currently on the market
Jellyfish, much all added with chemical food additive, and much the holding time at normal temperatures only has 180-240 days.If it needs
The longer time is preserved, then needs to preserve at low temperature, wastes more energy, increases storage difficulty；Or salt is added to pickle
It preserves, salt pickles, and needs to steep light before edible, and instant purpose is not achieved, if directly edible, influences mouthfeel, and more foods are eaten
Object can also increase human kidney burden；Or addition preservative, preservative influence health.Therefore one kind is researched and developed not add
Add chemical food additive and can store at normal temperatures, being not added with the processing method for the instant edible jellyfish that salt is pickled is highly desirable.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of processing method of instant edible jellyfish, and this method prepares instant sea
It bites, without adding chemical preservative and food additives, can be preserved 18 months at 25 DEG C, it is environmentally protective.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of processing method of instant edible jellyfish, including following preparation process：
1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then uses clear water
It cleans, it is spare；
2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, it is put into salt alum pond 4-8 days, steeps light 12 with clear water
~20h；
3) by steep it is light after jellyfish wire at 90-100 DEG C blanching 5-10s；
4) jellyfish wire after blanching is put into proportion liquid and impregnates 20-30min, pulled out, drained away the water；
5) it is put into vacuum drying chamber, after 70-80 DEG C of predrying 150-180min, in 90-95 DEG C, 0.18-0.22MPa items
It is puffing that 2-4min is stopped under part, subsequently under the conditions of 80-85 DEG C, 70-80min is vacuumized, obtains puffing jellyfish wire；
6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization.
In step 4) of the present invention, the preparation method of proportion liquid is：Raw material is weighed by following parts by weight：2-6 parts of shredded ginger,
3-8 parts of light soy sauce, 1-5 parts of cooking wine, 1-3 parts of Chinese prickly ash, 2-8 parts of Chinese lobelia, 30-40 parts of water；It is uniformly mixed, is boiled by fire, keep 2-
3min, filtering, cooling.
In step 6) of the present invention, the preparation method of seasoning powder is：Raw material is weighed by following parts by weight：Salt 60-80
Part, 1-5 parts of monosodium glutamate, 0.1-0.6 parts of sucrose, 1-5 parts of capsicum, 0.2-0.8 parts of garlic, 0.1-0.6 parts of fennel, cardamom 0.2-0.6
Part；By thick chilli sauce, garlic, fennel, cardamom, small fire, which is done, fries 30-50s, then is uniformly mixed with salt, monosodium glutamate, sucrose, crushing.
Preferably, in step 4) of the present invention, the volume ratio of jellyfish wire and proportion liquid is 1:2-4.
Preferably, in step 4) of the present invention, the proportion liquid is made of the raw material of following parts by weight：4 parts of shredded ginger, it is raw
5 parts of pumping, 3 parts of cooking wine, 2 parts of Chinese prickly ash, 5 parts of Chinese lobelia, 35 parts of water.Flavonoids in proportion liquid in shredded ginger, Chinese prickly ash and Chinese lobelia
Object is closed, there is deodorization, terpene compound has the function of to adsorb peculiar smell, so as to have the function that except raw meat.And in cooking wine
Organic solvent fishy smell substance in jellyfish is extracted, the effect of removing further reaches except raw meat purpose.
Preferably, in step 6) of the present invention, seasoning powder is made of the raw material of following parts by weight：70 parts of salt, monosodium glutamate 3
Part, 0.3 part of sucrose, 3 parts of capsicum, 0.5 part of garlic, 0.3 part of fennel, 0.4 part of cardamom.By being mixed with seasoning powder, jellyfish is promoted
Mouthfeel, jellyfish is made to taste no fishy smell.
Preferably, in step 6) of the present invention, when preparing seasoning powder, it is crushed to 100-150 mesh.
Compared with prior art, the beneficial effects of the present invention are：
1st, instant edible jellyfish is prepared by the method for the present invention, any preservative and food additives need not be added, be also not required to
Salt is wanted to pickle or Cord blood, at 25 DEG C, the shelf-life can extend to 18 months.
2nd, the marinated removal fishy smell of the invention by proportion liquid, meanwhile, the coordinative role between raw material can play fresh-keeping
Effect extends the shelf-life of jellyfish.
3rd, the present invention also by proportion liquid pickles and dries puffing method to promote the mouthfeel of jellyfish, removes the raw meat of jellyfish
Taste extends the shelf life of jellyfish.
4th, the method for the present invention is prepared that instant edible jellyfish is moderately salted, and mouthfeel is uniform, neither too hard, nor too soft, has chewy texture, is but not difficult
It chews.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of processing method of instant edible jellyfish, including following preparation process：
1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then uses clear water
It cleans, it is spare；
2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, it is put into salt alum pond 8 days, steeps light 12h with clear water；
3) by steep it is light after jellyfish wire at 90 DEG C blanching 10s；
4) jellyfish wire after blanching is put into the proportion liquid of 2 times of jellyfish wire volume and impregnates 30min, pulled out, drained away the water；
5) it is put into vacuum drying chamber, after 70 DEG C of predrying 180min, it is swollen that 2min is stopped under the conditions of 90 DEG C, 0.22MPa
Change, subsequently under the conditions of 85 DEG C, vacuumize 70min, obtain puffing jellyfish wire；
6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization.
Above-mentioned steps 4) in, the preparation method of proportion liquid is：Raw material is weighed by following parts by weight：6 parts of shredded ginger, 3 parts of light soy sauce,
5 parts of cooking wine, 1 part of Chinese prickly ash, 8 parts of Chinese lobelia, 30 parts of water；It is uniformly mixed, is boiled by fire, keep 3min, filtering, cooling.
Above-mentioned steps 6) in, the preparation method of seasoning powder is：Raw material is weighed by following parts by weight：60 parts of salt, monosodium glutamate 5
Part, 0.1 part of sucrose, 5 parts of capsicum, 0.2 part of garlic, 0.6 part of fennel, 0.2 part of cardamom；By thick chilli sauce, garlic, fennel, cardamom, small fire
It is dry to fry 50s, then be uniformly mixed with salt, monosodium glutamate, sucrose, it is crushed to 100 mesh.
At 25 DEG C, store 18 months, according to GB10136-2015《National food safety standard animality aquatic product》Inspection
It surveys, wherein total plate count is detected according to GB4789.2, and coliform is detected according to GB4789.3 colony counting methods, the present embodiment
Total plate count is 75CFU/g, and coliform does not detect, meets《National food safety standard animality aquatic product》It is defined：
Total plate count≤5 × 104CFU/g, coliform≤10CFU/g.
Embodiment 2
A kind of processing method of instant edible jellyfish, including following preparation process：
1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then uses clear water
It cleans, it is spare；
2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, it is put into salt alum pond 6 days, steeps light 16h with clear water；
3) by steep it is light after jellyfish wire at 95 DEG C blanching 8s；
4) jellyfish wire after blanching is put into the proportion liquid of 3 times of jellyfish wire volume and impregnates 25min, pulled out, drained away the water；
5) it is put into vacuum drying chamber, after 75 DEG C of predrying 165min, it is swollen that 3min is stopped under the conditions of 93 DEG C, 0.2MPa
Change, subsequently under the conditions of 83 DEG C, vacuumize 75min, obtain puffing jellyfish wire；
6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization.
Above-mentioned steps 4) in, the preparation method of proportion liquid is：Raw material is weighed by following parts by weight：4 parts of shredded ginger, 5 parts of light soy sauce,
3 parts of cooking wine, 2 parts of Chinese prickly ash, 5 parts of Chinese lobelia, 35 parts of water；It is uniformly mixed, is boiled by fire, keep 2min, filtering, cooling.
Above-mentioned steps 6) in, the preparation method of seasoning powder is：Raw material is weighed by following parts by weight：70 parts of salt, monosodium glutamate 3
Part, 0.3 part of sucrose, 3 parts of capsicum, 0.5 part of garlic, 0.3 part of fennel, 0.4 part of cardamom；By thick chilli sauce, garlic, fennel, cardamom, small fire
It is dry to fry 30-50s, then be uniformly mixed with salt, monosodium glutamate, sucrose, it is crushed to 130 mesh.
At 25 DEG C, store 18 months, according to GB10136-2015《National food safety standard animality aquatic product》Inspection
It surveys, wherein total plate count is detected according to GB4789.2, and coliform is detected according to GB4789.3 colony counting methods, the present embodiment
Total plate count is 115CFU/g, and coliform does not detect, meets《National food safety standard animality aquatic product》It is defined：
Total plate count≤5 × 104CFU/g, coliform≤10CFU/g.
Embodiment 3
A kind of processing method of instant edible jellyfish, including following preparation process：
1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then uses clear water
It cleans, it is spare；
2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, it is put into salt alum pond 4 days, steeps light 20h with clear water；
3) by steep it is light after jellyfish wire at 100 DEG C blanching 5s；
4) jellyfish wire after blanching is put into the proportion liquid of 4 times of jellyfish wire volume and impregnates 20min, pulled out, drained away the water；
5) it is put into vacuum drying chamber, after 80 DEG C of predrying 150min, it is swollen that 4min is stopped under the conditions of 95 DEG C, 0.18MPa
Change, subsequently under the conditions of 80 DEG C, vacuumize 80min, obtain puffing jellyfish wire；
6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization.
Above-mentioned steps 4) in, the preparation method of proportion liquid is：Raw material is weighed by following parts by weight：2 parts of shredded ginger, 8 parts of light soy sauce,
1 part of cooking wine, 3 parts of Chinese prickly ash, 2 parts of Chinese lobelia, 40 parts of water；It is uniformly mixed, is boiled by fire, keep 2min, filtering, cooling.
Above-mentioned steps 6) in, the preparation method of seasoning powder is：Raw material is weighed by following parts by weight：80 parts of salt, monosodium glutamate 1
Part, 0.6 part of sucrose, 1 part of capsicum, 0.8 part of garlic, 0.1 part of fennel, 0.6 part of cardamom；By thick chilli sauce, garlic, fennel, cardamom, small fire
It is dry to fry 30s, then be uniformly mixed with salt, monosodium glutamate, sucrose, it is crushed to 150 mesh.
At 25 DEG C, store 18 months, according to GB10136-2015《National food safety standard animality aquatic product》Inspection
It surveys, wherein total plate count is detected according to GB4789.2, and coliform is detected according to GB4789.3 colony counting methods, the present embodiment
Total plate count is 96CFU/g, and coliform does not detect, meets《National food safety standard animality aquatic product》It is defined：
Total plate count≤5 × 104CFU/g, coliform≤10CFU/g.
Influence of the 1 heterogeneity proportion liquid of table to instant edible jellyfish finished product
The different drying process of table 2 are to the organoleptic effects of instant edible jellyfish finished product
Claims (5)
1. a kind of processing method of instant edible jellyfish, which is characterized in that including following preparation process：
1) fresh jellyfish is taken, jellyfish is cleaned, scalp is separated, neck, piece pier is cut, scrapes scarlet, removes bruising palpus, then is washed with clear water
Only, it is spare；
2) by the fresh jellyfish pre-processed jellyfish filament cutter automatic shredding, be put into salt alum pond 4-8 days, with clear water bubble it is light 12~
20h；
3) by steep it is light after jellyfish wire at 90-100 DEG C blanching 5-10s；
4) jellyfish wire after blanching is put into proportion liquid and impregnates 20-30min, pulled out, drained away the water；
5) it is put into vacuum drying chamber, after 70-80 DEG C of predrying 150-180min, under the conditions of 90-95 DEG C, 0.18-0.22MPa
It is puffing to stop 2-4min, subsequently under the conditions of 80-85 DEG C, vacuumizes 70-80min, obtains puffing jellyfish wire；
6) by puffing jellyfish wire and seasoning powder after mixing, vacuum bagging, sterilization；
In the step 4), the preparation method of proportion liquid is：Raw material is weighed by following parts by weight：2-6 parts of shredded ginger, 3-8 parts of light soy sauce,
1-5 parts of cooking wine, 1-3 parts of Chinese prickly ash, 2-8 parts of Chinese lobelia, 30-40 parts of water；It is uniformly mixed, is boiled by fire, keep 2-3min, filter,
Cooling；
In the step 6), the preparation method of seasoning powder is：Raw material is weighed by following parts by weight：60-80 parts of salt, monosodium glutamate 1-5
Part, 0.1-0.6 parts of sucrose, 1-5 parts of capsicum, 0.2-0.8 parts of garlic, 0.1-0.6 parts of fennel, 0.2-0.6 parts of cardamom；By thick chilli sauce,
Garlic, fennel, cardamom, small fire, which is done, fries 30-50s, then is uniformly mixed with salt, monosodium glutamate, sucrose, crushing.
2. the processing method of instant edible jellyfish according to claim 1, it is characterised in that：In the step 4), jellyfish wire with
The volume ratio of proportion liquid is 1:2-4.
3. the processing method of instant edible jellyfish according to claim 1, it is characterised in that：In the step 4), the dispensing
Liquid is made of the raw material of following parts by weight：4 parts of shredded ginger, 5 parts of light soy sauce, 3 parts of cooking wine, 2 parts of Chinese prickly ash, 5 parts of Chinese lobelia, 35 parts of water.
4. the processing method of instant edible jellyfish according to claim 1, it is characterised in that：In the step 6), seasoning powder by
The raw material of following parts by weight is made：70 parts of salt, 3 parts of monosodium glutamate, 0.3 part of sucrose, 3 parts of capsicum, 0.5 part of garlic, 0.3 part of fennel,
0.4 part of cardamom.
5. the processing method of instant edible jellyfish according to claim 1, it is characterised in that：In the step 6), condiment is prepared
During powder, 100-150 mesh is crushed to.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103876183A (en) * | 2014-03-21 | 2014-06-25 | 福建农林大学 | Production method of instant jellyfish |
| CN105685674A (en) * | 2014-11-24 | 2016-06-22 | 尹振贻 | Processing technology and seasoning formula of instant shredded jellyfish |
| CN106722420A (en) * | 2016-12-07 | 2017-05-31 | 防城港市丰禾曲辰农业科技有限公司 | Expanded crisp circle of jellyfish and preparation method thereof |
| CN106923251A (en) * | 2017-03-13 | 2017-07-07 | 钦州市钦州港永健水产贸易有限公司 | The processing method of instant edible jellyfish |
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2017
- 2017-12-22 CN CN201711405760.0A patent/CN108077795A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
| CN103876183A (en) * | 2014-03-21 | 2014-06-25 | 福建农林大学 | Production method of instant jellyfish |
| CN105685674A (en) * | 2014-11-24 | 2016-06-22 | 尹振贻 | Processing technology and seasoning formula of instant shredded jellyfish |
| CN106722420A (en) * | 2016-12-07 | 2017-05-31 | 防城港市丰禾曲辰农业科技有限公司 | Expanded crisp circle of jellyfish and preparation method thereof |
| CN106923251A (en) * | 2017-03-13 | 2017-07-07 | 钦州市钦州港永健水产贸易有限公司 | The processing method of instant edible jellyfish |
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