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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN101411520 A
Jenis publikasiPenerapan
Nomor aplikasiCN 200810159421
Tanggal publikasi22 Apr 2009
Tanggal pengajuan23 Nov 2008
Tanggal prioritas23 Nov 2008
Nomor publikasi200810159421.3, CN 101411520 A, CN 101411520A, CN 200810159421, CN-A-101411520, CN101411520 A, CN101411520A, CN200810159421, CN200810159421.3
Penemu曲光伟
Pemohon山东俚岛海洋科技股份有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Instant jellyfish food and method for producing the same
CN 101411520 A
Abstrak
The invention relates to ready-to-eat jellyfish food and a method for producing the same. The method comprises the following steps: selecting salted jellyfishes of two alums or three alums as raw materials, cutting the salted jellyfishes to be shaped, mixing the salted jellyfishes with an aqueous solution of edible salt and an antiseptic after rinsing, soaking and desalinating, removing the alums, blanching, cooling thoroughly, and sterilizing; packaging the jellyfishes airtightly by packing materials; selecting sesame oil to be packaged by the packing materials; selecting table vinegar to be packaged by the packing materials; selecting edible salt, monosodium glutamate, spice powder, cooked sesame, and cooked and crushed peanut to be packaged by the packing materials; and packaging the singly and airtightly-packaged contents in a composite mode to obtain the finished product. The compositions in weight percentage of the ready-to-eat jellyfish food are: 90 to 95 percent of the jellyfishes and the aqueous solution of the edible salt and the antiseptic, 0.5 to 1 percent of the sesame oil, 1 to 2 percent of table vinegar, and 3 to 8 percent of flavorings. The ready-to-eat jellyfish food has crisp and smooth mouthfeel and delicious taste, which can be eaten just by tearing the package and performing simple blending without treatments before eating. The method has the advantages of reasonable process, strong operability, and suitability for industrial production.
Klaim(8)  diterjemahkan dari bahasa China
1、一种即食海蛰食品,其包括密封包装在一起的海蜇与食盐、防腐剂的水溶混合液,其特征在于:还包括一单独密封包装的香油、一单独密封包装的食醋和一单独密封包装的调味料,所述密封包装在一起的海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋包装,即成成品;该即食海蛰食品中各内容物的重量百分比分别为:海蜇与食盐、防腐剂的水溶混合液90—95%、香油0.5—1%、食醋1—2%、调味料3—8%。 An instant jellyfish food, which includes jellyfish sealed package together with salt, water-soluble mixture of preservatives, characterized by further comprising: a single sealed package of sesame oil, a separate sealed package of vinegar and a separate seasoning sealed package, the sealed package together jellyfish and salt, an aqueous mixed solution preservative, sesame oil sealed package, sealed package vinegar, seasoning sealed package using compound sack packaging, Serve finished; The weight percentage of each instant jellyfish food contents were: jellyfish and salt, an aqueous mixture of 90-95% preservative, 0.5-1% sesame oil, vinegar 1-2%, 3-8% flavoring.
2、 根据权利要求l所述的一种即食海蛰食品,其特征在于:所述的单独密封包装的调味料,其是由食盐、味精、香辛粉、芝麻、花生粉组成,该调味料中的食盐在即食海蛰食品中的重量百分比为1一2%、味精0.2—0.5%、 香辛粉0.2—0. 5%、芝麻0.6—2%、花生粉l一3%、。 2, claim an instant jellyfish food l above, characterized in that: the individually sealed package seasoning, which is composed of salt, monosodium glutamate, spice powder, sesame, peanut flour, the sauce The weight percentage of salt in foods ready jellyfish is 1 to 2%, 0.2-0.5% monosodium glutamate, spice powder 0.2-0. 5%, 0.6-2% sesame, peanut powder l a 3% ,.
3、 根据权利要求1或2所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其内容物的重量百分比分别为:海蜇50—70%、食盐0. 5—3%、防腐剂0. 03—0. 15%、水28—48%。 3, according to an instant jellyfish claim 1 or 2, wherein the food, characterized in that: said sealed package together with salt and preservatives jellyfish aqueous mixed solution, the weight percentage of the contents thereof are as follows: Jellyfish 50-70%, 5-3% salt 0., 0. 03-0 preservatives. 15%, 28-48% water.
4、 根据权利要求1或2所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 4, according to an instant jellyfish claim 1 or 2, wherein the food, characterized in that: an aqueous mixture of salt and preservatives jellyfish and the sealed package together, they use the preservative is potassium sorbate .
5、 根据权利要求3所述的一种即食海蛰食品,其特征在于:所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 5, according to claim 3, wherein the instant food jellyfish, characterized in that: said sealed package together jellyfish with an aqueous mixture of salt and preservatives, as they use the preservative potassium sorbate.
6、 根据权利要求2所述的一种即食海蛰食品,其特征在于:所述的单独密封包装的调味料,其组分香辛粉选用的是姜粉、香葱粉、辣椒粉、胡椒粉中的一种或两种以上的组合。 6, according to claim 2, wherein the food ready to eat jellyfish, characterized in that: the individually sealed package seasonings, its components are chosen spicy ginger powder, onion powder, chili powder, pepper in one or a combination of two or more.
7、 一种即食海蛰食品的制造方法,其特征在于:经过下列工艺a、海蜇的处理选取两矾或三矾的盐渍海蜇为原料,分割成形后用水进行清洗,去除泥沙及杂质,然后用清水进行浸泡脱盐、脱矾,浸泡时间为l一3小时;.将脱盐、脱矾后的成形海蜇放入开水中漂烫3-5s,取出后立即放入冷水中冷透;b、 混合、包装将冷透的成形海蜇灭菌后与食盐、防腐剂的水溶液混合,用包装物进行密封包装;c、 香油的制备选取合格的香油,采用包装物进行密封包装;d、 食醋的制备选取合格的食醋,采用包装物进行密封包装;e、 调味料的制备选用合格的食盐、味精、香辛粉,备用;选用无公害的芝麻熟制,备用; 选用无公害的花生熟制,并制成粉末状,备用; 将上述选用、处理后的调味料采用包装物进行密封包装;f、 复合包装将上述密封包装的成形海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋密封包装,即成成品。 7. A method of manufacturing a jellyfish instant foods, characterized by: through the following process a, jellyfish alum treatment to select two or three alum salted jellyfish as raw material, after washing with water split forming, remove sediment and impurities, Then soak with water desalination, de alum, soak time of l-3 hours; would desalination, forming alum jellyfish off after blanching in boiling water 3-5s, immediately after the cold water out into the cold thoroughly; b, mixing, packaging will thoroughly after cold forming jellyfish sterile aqueous solution is mixed with salt preservatives, sealed packaging, packaging materials; c, prepared by selecting qualified sesame oil, sesame oil, the use of packaging materials were sealed package; d, vinegar Preparation select qualified vinegar, using packaging sealed packaging; e, seasonings prepared selection of qualified salt, monosodium glutamate, spice powder, spare; use pollution-free sesame cooked spare; use pollution-free peanut cooked, and powdered, spare; the above selection, flavored processed using packaging material sealed packaging; f, composite packaging the jellyfish and salt forming the seal packaging, preservatives, water-soluble mixture of sesame oil sealed packaging, sealed packaging vinegar, seasonings sealed package using package bag sealed packaging, branding products.
8、根据权利要求l所述的一种即食海蛰食品的制造方法,其特征在于: 所述的复合密封包装有密封包装的成形海蜇与食盐、防腐剂的水溶混合液、 密封包装的香油、密封包装的食醋、密封包装的调味料的复合包装袋,其内充有惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜。 8. A method according to claim jellyfish an instant food product according to claim l, wherein: said composite sealing packing forming a seal packing jellyfish and salt, an aqueous mixed solution preservative, sesame oil sealed package, sealed packaging vinegar, seasoning package bag sealed package, which is filled with an inert gas, the inert gas filling amount convex drum package bag not appropriate.
Deskripsi  diterjemahkan dari bahasa China

一种即食海蛰食品及其制造方法 An instant jellyfish food and its manufacturing method

技术领域 FIELD

本发明涉及一种软体动物类水产食物制品,尤其是一种即食海蛰食品及其制造方法。 The present invention relates to a food product aquatic molluscs, especially an instant jellyfish food and its manufacturing method. 背景技术 BACKGROUND

海蜇,又称水母,为海生的肠腔动物,其营养极为丰富,高蛋白,低脂肪,富含糖类、无机盐及多种维生素,食用味美可口,有着重要的经济和食 Jellyfish, jellyfish, also known as marine animal intestine, its extremely rich in nutrients, high in protein, low in fat, rich in carbohydrates, salts and vitamins, eating delicious taste, has important economic and food

用价值。 Value. 据测定:每100克海蛰含蛋白质12. 3克、碳水化合物4克、钙182 毫克、碘132微克以及多种维生素。 It has been determined: 100 Ridge sting containing 12.3 grams of protein, 4 grams carbohydrates, 182 mg calcium, 132 micrograms of iodine and vitamins. 此外,海蜇还是一味治病良药。 In addition, jellyfish or blindly healing medicine. 中国医学认为,海蜇有清热解毒、化痰软坚、降压消肿之功。 Chinese medicine believes that jellyfish have detoxification, Huatanruanjianpian, swelling of the power down. 《归砚录》谓:"海蛇、妙药也,宣气化痰、消炎行食而不伤正气。故哮喘、胸痛、症瘕、胀满、 便秘、带下、疳、疸等病,皆可食用"。 "Yan return record," said:. "Sea snake, magic also, declared gas phlegm, anti-inflammatory food line without injury righteousness so asthma, chest pain, pelvic mass, bloating, constipation, vaginal discharge, rickets, jaundice and other diseases, can be consumption. " 海蜇在我国已经有上千年的食用历史,是合乎现代人需要的健康食品。 Jellyfish in our country has been consumed for thousands of years of history, is in line with the modern needs of healthy food. 我国的海蜇产量较大,在日常生活或生产中,海蜇多是鲜食,其保存期短;或者是采用明矾和盐腌制,将其将加工成盐渍海蜇,以利于其获得更长的保存期,但是这种盐渍海蜇,人们在食用时要长时间的浸泡和漂洗,去除明矾和盐,再进行切制、漂烫处理、加入调味料调味后食用,给食用带来了不便。 Our large jellyfish production, in daily life or production, mostly fresh jellyfish, its short shelf life; or the use of alum and salted, it will be processed into salted jellyfish, in order to facilitate their access to longer shelf life, but this salted jellyfish, when people eat to be a long soak and rinse to remove alum and salt, and then cutting, blanching treatment, after adding seasoning to taste food to eat inconvenience.

近年来,如何将海蜇加工成食用方便、安全卫生的制品成为人们研究的重点。 In recent years, how the jellyfish processed convenience food, health and safety of products has become a focus of research. 如1993年9年8日公开的CN1075861A中国发明专利申请公开说明书中公开的"方便海蜇食品的制作方法"、1993年6月23日公告的CN1021287C 中国发明专利说明书中公开的"真空无菌软包装海蜇的制备方法"、2001年1月24日公告的CN1280794A中国发明专利申请公开说明书中公告的"即食天然海蜇的制成品及其加工方法"、2003年7月30日公告的CN1115981C中国发明专利说明书中公告的"天然海蜇休闲食品及其加工方法",上述公开的海蜇食品其主要技术在于:将盐渍海蜇原料清洗、脱矾、脱盐、切制成形, 加入调味料、防腐剂搅拌均匀后包装而成。 As CN1075861A Chinese patent on the 8th September 1993 published applications "convenience food production methods jellyfish 'prospectus disclosed, June 23, 1993 announcement of CN1021287C Chinese invention disclosed in the patent specification" vacuum aseptic flexible packaging jellyfish Preparation Methods ", January 24, 2001 announcement of CN1280794A Chinese invention patent applications prospectus announcement" manufactures and processing methods "instant natural jellyfish, July 30, 2003 announcement of CN1115981C Chinese invention patent specification the announcement of the "natural jellyfish snack foods and processing methods," said public jellyfish food is its main technology: the raw salted jellyfish washed off alum, desalination, cut into shape, add seasonings, stir after preservative packaging from. 上述公开的海蜇食品,其海蜇原料处理后直接与调味料混合,食用比较方便,但是在保存过程中海蜇在调味料的作用下会造成脱水,使海蜇肉质脱水收縮,韧性增加,难以咀嚼,口感 Disclosed above jellyfish food directly with seasoning mix after its jellyfish material handling, food is convenient, but in the preservation process jellyfish role in the seasonings can cause dehydration, so jellyfish meat syneresis, increase the toughness, hard to chew, taste

欠佳。 Poor. 而1999年1月27日公告的CN1041790C中国发明专利说明书公告的"海蜇含水密封包装即食品及制造方法",其是将海蛰与水、食盐、食用级醋酸、味精及防腐剂密封包装在一起的食品;其制造方法为将两矾或三矾经切丝,用自来水脱盐,脱矾,再用无菌水梯度漂洗,然后装入容器,加入水、 食盐、味精、食用级醋酸、防腐剂配合好的混合液,密封。 The January 27, 1999 announcement of CN1041790C Chinese invention patent specification announcement "jellyfish moisture sealed packaging that food and manufacturing method", which is the jellyfish with water, salt, food grade acetic acid, monosodium glutamate and preservatives sealed packaging together food; its manufacturing method for the two or three alum alum by shredded, with tap water desalination, de alum, and then rinsed with sterile water gradient, and then loaded into a container, add water, salt, MSG, food grade acetic acid, a preservative with a good mixture, seal. 这种海蜇含水密封包装即食品虽然很好的防止了海蜇的脱水,保持了海蜇的固有风味和口感鲜嫩、爽滑,但是其在脱盐、脱矾、漂洗后的海蛰丝中直接添加有食用级醋酸,在其作用下海蜇丝随着保存期的延长会发生脆化,失去弹性,从而影响食用口感。 This jellyfish moisture sealed packaging that despite the good food to prevent dehydration jellyfish, jellyfish maintaining the inherent flavor and taste fresh, smooth, but its desalination, de alum, jellyfish wire rinse added directly after eating grade acetic acid, in its role as the Jellyfish extended shelf embrittlement occurs, loss of elasticity, which affect food taste. 另外,人们在食用这种海蜇即食品,则还另需要准确调味料,对其进行调味,给人们的食用带来了不便。 In addition, people in the consumption of this jellyfish that food, you also need to accurately separate seasoning, seasoning them to people's eating inconvenience. 发明内容 SUMMARY

为了克服现有技术中脱盐、脱矾、漂洗后的海蛰丝中直接添加食用级醋酸,造成了保存过程中的海蜇发生脆化,影响食用口感;另外,食用时还需另行调味的不足,本发明提供一种即食海蛰食品及其制造方法。 In order to overcome the prior art desalination, de alum, jellyfish wire rinsing after adding direct food grade acetic acid, resulting in the preservation process jellyfish embrittlement affect food taste; lack addition, the need for further seasoning eating, The present invention provides an instant jellyfish food and its manufacturing method. 该即食海蛰食品食用前无需漂洗和漂烫,进行简单调和即可食用,食品口感脆嫩爽滑, 香郁鲜美。 The instant food before eating jellyfish without rinsing and blanching, simple harmonic can be eaten, food taste crisp and smooth, fragrant and delicious. 其制造方法工艺合理,操作性强,适合工业化生产。 Its manufacturing method process is reasonable, feasible, suitable for industrial production.

本发明解决其技术问题所采用的技术方案是: 一种即食海蛰食品,其包括密封包装在一起的海蜇与食盐、防腐剂的水溶混合液,其特征在于:还包括一单独密封包装的香油、 一单独密封包装的食醋和一单独密封包装的调味料,所述密封包装在一起的海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋包装,即成成品; 该即食海蛰食品中各内容物的重量百分比分别为:海蜇与食盐、防腐剂的水溶混合液90—95%、香油0.5—1%、食醋1一2%、调味料3—8%。 The present invention solves the technical problem of the technology used in the program are: an instant jellyfish food, which includes jellyfish sealed package together with salt, water-soluble mixture of preservatives, characterized by further comprising: a single sealed package of sesame oil a separate sealed package and a separate sealed packaging vinegar seasoning, the sealed package together jellyfish and salt, water-soluble mixture of preservatives, sealed package sesame oil, vinegar sealed packaging, sealed packaging seasoning package bag packaging material using Serve finished; the weight of the food in each instant jellyfish percentage contents are: jellyfish and salt, preservatives, water-soluble mixture of 90-95%, 0.5-1% sesame oil, vinegar 1 a 2%, 3-8% flavoring.

所述的单独密封包装的调味料,其是由食盐、味精、香辛粉、芝麻、花生粉组成,该调味料中的食盐在即食海蛰食品中的重量百分比为1一2%、味精0.2—0.5%、香辛粉0.2—0.5%、芝麻0.6—2%、花生粉l一3%、。 The individually sealed package seasonings, which is composed of salt, monosodium glutamate, spice powder, sesame, peanut flour, the weight percentage of salt in the sauce ready jellyfish food for 1 to 2%, MSG 0.2 0.5%, 0.2-0.5% spice powder, sesame 0.6-2%, a 3% peanut flour l ,. 所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其内容物 Jellyfish with an aqueous mixture of salt and preservatives said sealed package together, its contents

的重量百分比分别为:海蜇50—70%、食盐0.5—3%、防腐剂0.03—0. 15%、 水28—48%。 The weight percentages are as follows: jellyfish 50-70%, 0.5-3% salt, preservatives 0.03-0 15%, 28-48% water.

所述的密封包装在一起的海蜇与食盐及防腐剂的水溶混合液,其所用的防腐剂为山梨酸钾。 The sealed package together with the salt and preservatives jellyfish aqueous mixture they use preservative potassium sorbate.

所述的单独密封包装的调味料,其组分香辛粉选用的是姜粉、香葱粉、 辣椒粉、胡椒粉中的一种或两种以上的组合。 The individually sealed package seasonings, its components are chosen spicy ginger powder, onion powder, chili powder, pepper and one or two or more thereof.

一种即食海蛰食品的制造方法,其特征在于:经过下列工艺 Manufacturing method of a jellyfish instant foods, characterized by: through the following process

a、 海蜇的处理选取两矾或三砜的盐渍海蜇为原料,分割成形后用水进行清洗,去除泥沙及杂质,然后用清水进行浸泡脱盐、脱矾,浸泡时间为l一3小时;将脱盐、脱矾后的成形海蜇放入开水中漂烫3-5s,取出后立即放入冷水中冷透; a, jellyfish alum treatment to select two or three sulfone as raw salted jellyfish, washed with water after the split forming, remove sediment and impurities, then soak with water desalination, de alum, soak time of l-3 hours; the desalination, forming alum jellyfish off after blanching in boiling water 3-5s, immediately after the cold water out into the cold through;

b、 混合、包装将冷透的成形海蜇灭菌后与食盐、防腐剂的水溶液混合,用包装物进行密封包装; b, mixing, packaging the lens after cold forming jellyfish sterile, preservative is mixed with an aqueous solution of sodium chloride, sealed packaging wrapper;

c、 香油的制备选取合格的香油,采用包装物进行密封包装; Preparation of c, the selection of qualified sesame oil, sesame oil, the use of packaging materials were sealed package;

d、 食醋的制备选取合格的食醋,采用包装物进行密封包装; Preparation of d, the selection of qualified vinegar vinegar, using packaging sealed packaging;

e、 调味料的制备选用合格的食盐、味精、香辛粉,备用; e, seasonings prepared selection of qualified salt, monosodium glutamate, spice powder, spare;

选用无公害的芝麻熟制,备用; Selection of cooked sesame pollution, spare;

选用无公害的花生熟制,并制成粉末状,备用;将上述选用、处理后的调味料采用包装物进行密封包装; Selection of pollution-free peanut cooked and made into a powder and set aside; the above selection, flavored processed using packaging materials were sealed package;

f、 复合包装将上述密封包装的成形海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料采用复合包装袋密封包装,即成成品; f, composite packaging sealed packaging above forming jellyfish with salt, preservatives, water-soluble mixture of sesame oil sealed packaging, sealed packaging vinegar, seasonings sealed package using package bag sealed packaging, Serve the finished product;

所述的复合密封包装有密封包装的成形海蜇与食盐、防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料的复合包装袋, 其内充有惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜。 Wherein the sealed package has a sealed package composite forming jellyfish and salt, an aqueous mixed solution preservative, sealed package sesame oil, vinegar sealed package, sealed package flavoring package bag, which is filled with an inert gas, filled with inert gas to the amount of the package bag is not convex drum appropriate.

本发明将海蜇与食盐、防腐剂的水溶混合液单独密封包装在一起,其食盐使海蛰变得脆嫩;大量的水防止了海蜇肉质不脱水,不失重;防腐剂山梨 The invention jellyfish with salt, preservatives, water-soluble mixture of individually sealed package together, it becomes crisp salt makes jellyfish; a lot of water to prevent dehydration jellyfish meat does not weightlessness; preservatives Yamanashi

酸钾高效安全,可有效地延长食品的保存时间,并保持原有食品的风味。 Potassium efficient and safe, can effectively extend the storage time of food, and to maintain the original flavor of food. 将食醋单独密封包装,保存过程中不与海蜇接触,有效防止了海蜇的脆化, 食用时才与海蜇混合,使海蜇变得更加脆嫩。 The vinegar individually sealed packaging, preservation process is not in contact with jellyfish, jellyfish effectively prevent embrittlement, when mixed with edible jellyfish, jellyfish to make even more crisp. 单独密封包装的调味料中的芝 Individually sealed package condiment Girard

麻、花生粉与单独密封包装的香油配合,使食用海蜇时口感更加香郁;所选 Ma, peanut powder and sesame oil with individually sealed packages, so the taste is more fragrant edible jellyfish; selected

用的食盐、味精、香辛粉与海蜇调合,使海蜇变得更加鲜美,风味独特。 Salt, monosodium glutamate, spice powder and blended with jellyfish, jellyfish to make even more delicious, unique flavor. 本发明海蛰食品口感脆嫩爽滑,香郁鲜美,在食用前无需进行脱盐、脱 Ariake sting present food taste crisp and smooth, fragrant and delicious, before eating without desalination, removal

矶、漂洗和漂烫处理,各内容物撕开包装后进行简单调合,即可食用,快捷 Rocky, rinsing and blanching treatment, all the contents of the package after tearing a simple blending, you can eat, fast

便利。 Convenience. 本发明海蛰食品的制造方法工艺合理,操作性强,适合工业化生产。 Manufacturing method of the hair Ariake sting food technology and reasonable, feasible, suitable for industrial production.

具体实施方式 DETAILED DESCRIPTION

下面结合实施例对本发明作进一步说明。 Below in connection with embodiments of the present invention is further illustrated. 实施例一 EXAMPLE a

选取两矾的盐渍海蜇为原料,用切片机切成一定规格的海蜇片。 Select two alum salted jellyfish as raw material, slicer cut to specification sheet jellyfish. 将海蜇片放在洗料槽中用清水进行冲洗,洗去砂子、腐海蜇体等杂物,去除海蜇上 The pieces on jellyfish wash trough with water to wash, wash away the sand, jellyfish body rot and other debris, removal of the jellyfish

的膜。 Film. 把洗好的海蜇片置于金属槽中,注入清水,浸泡3小时,对海蜇片进行浸泡脱盐、脱矾,浸泡后的海蜇片以没有咸味和涩味为宜。 The washing jellyfish sheet metal tank is placed into the water, soak for 3 hours, soaking pieces for jellyfish desalination, de alum, after soaking jellyfish piece with no salty and astringent appropriate. 将脱盐、脱矾后的海蜇片放入热水中漂烫5s,该热水以保持微沸状态为最佳。 The desalination, jellyfish alum piece off into hot water after blanching 5s, boil the water in order to maintain the status as the best. 将漂烫后的海蜇片捞出立即放入冷水中冷透,该冷却操作可保持烫后的海蛰片更加清脆;将冷透后的海蜇片沥干水分,并用臭氧和紫外线灭菌,按每袋称量灭菌后的海蜇片435g,食盐12. 6g、防腐剂山梨酸钾0. 63g和无菌水301. 77g混合,用包装袋密封包装在一起;充菌水可为凉开水。 Blanching will remove immediately after jellyfish piece into the cold water through the cold, the cooling operation can remain hot after jellyfish piece crisper; after jellyfish through the cold sheet drain water, and use of ozone and ultraviolet sterilization, press Each bag weighed after sterilization jellyfish piece 435g, salt 12. 6g, preservative potassium sorbate 0. 63g and 301. 77g mixed with sterile water, together with the bag sealed package; filled sterile water for cold water. 按每袋称量安全卫生的香油11.9g,采用包装袋进行单独密封包装;按每袋称量安全卫生的食醋10.83g,采用包装袋进行单独密封包装;选用无公害的花生熟制,并制成粉末状,称量25g,选用无公害的芝麻炒熟后,称量16.67g;选用安全卫生的食盐16. 67g、味精4. 17g、姜粉0. 83 g、香葱粉1. 25 g、辣椒粉1. 25 g、 胡椒粉0.83g;将选用的食盐、味精、姜粉、香葱粉、辣椒粉、胡椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;然后将单独密封包装的海蜇片与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰片食品 According to the safety and health of sesame oil bag weighing 11.9g, using bags individually sealed package; according to the safety and health of vinegar per bag weighing 10.83g, using bags individually sealed package; use pollution-free peanut cooked and powdered, weighing 25g, the choice of pollution-free sesame fry, weighing 16.67g; selection of the safety and health of salt 16. 67g, MSG 4. 17g, ginger 0. 83 g, onion powder 1.25 g, chili powder 1. 25 g, pepper 0.83g; salt, MSG, ginger, onion powder, chili powder, pepper and sesame, peanut powder mixing and post-processing of selected after using vacuum-sealed packaging bags ; then the aqueous mixture of jellyfish piece individually sealed packaging and preservatives and salt, sesame oil, vinegar sealed packaging, sealed packaging seasoning sealed in packaging material into the package bag and package bag was filled with inert gas, the inert gas filling amount convex drum package bag not appropriate, then sealed packaging, branding instant jellyfish piece of food

上述食品的制作过程中要注意各组分的卫生,并对所用器具进行严格消毒,实行无菌操作。 Above the food production process should pay attention to health of each component, and the instruments used in strict disinfection, aseptic practice. 实施例二 Second Embodiment

选取三矾的盐渍海蜇为原料,用切丝机切制成一定规格的海蜇丝。 Select three alum salted jellyfish as raw material, cutters cut into a certain size of Jellyfish. 将海蜇丝放在洗料槽中用清水进行反复冲洗,洗去海蜇中砂子及产生腐烂的海蜇 Jellyfish in the wash tank with water repeatedly wash, wash away the sand and produce rotting jellyfish jellyfish

体等杂物,并去除海蜇上的膜;把洗好的海蜇丝置于塑料盆中,注入净化的过滤水,浸泡1小时,对海蜇丝进行浸泡脱盐、脱矾,浸泡后的海蜇丝以没有咸味和涩味为宜。 Bodies and other debris, and remove the jellyfish on the film; Jellyfish put the washing plastic pots, injected purified filtered water, soak 1 hour to soak Jellyfish desalination, de alum, after soaking in Jellyfish no salty and astringent appropriate. 将脱盐、脱矾后的海蜇丝放入热水中漂烫3s,该热水以保持微沸状态为最佳;将漂烫后的海蜇丝捞出立即放入冷水中冷透,以保持烫后的海蛰丝清脆。 The desalination, Jellyfish alum off into hot water after blanching 3s, the hot water in order to maintain the best micro-boiling state; Jellyfish will remove immediately after blanching into cold water through the cold to keep hot After jellyfish silk crisp. 将冷透后的海蜇丝沥干水分,并用臭氧灭菌,按每袋称量灭菌后的海蜇丝335g,食盐15g、防腐剂山梨酸钾0. 75g和无菌水149. 25g 混合,用包装袋密封包装在一起;无菌水可为凉开水或净化的过滤水或灭菌后的水。 After the cold through Jellyfish drain water, and sterilized with ozone, according to Jellyfish weighing 335g bag after sterilization, salt 15g, preservative potassium sorbate 0. 75g and 149. 25g sterile water mixed with sealed bags packed together; sterile water for cold water or purified water, or filtered water after sterilization. 按每袋称量安全卫生的香油5. 3g,采用包装袋进行密封包装;按每袋称量安全卫生的食醋5. 3g,采用包装袋进行密封包装;选用无公害的花生熟制,并制成粉末状,称量5.3g,选用无公害的芝麻炒熟后,称量3.16g; 选用安全卫生的食盐5.3g、味精1.05g、姜粉0.53g、辣椒粉0.53g;将选用的食盐、味精、姜粉、辣椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;然后将单独密封包装的海蜇丝与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰丝食品。 Safety and health by weighing each bag balm 5. 3g, using bags were sealed package; bag weighed by health and safety vinegar 5. 3g, using the bags were sealed package; use pollution-free peanut cooked and After the powdered, weighing 5.3g, choose pollution-free sesame fried, weighing 3.16g; selection of the safety and health of salt 5.3g, MSG 1.05g, ginger 0.53g, paprika 0.53g; the choice of salt MSG, ginger, paprika sesame, peanut flour mixed and processed using the bag after vacuum sealed package; then individually sealed and packaged Jellyfish aqueous mixture of salt and preservatives, sealed package of sesame oil, seal packaging vinegar, seasonings into the sealed package in the package bag, and an inert gas is filled in the package bag, filled with an amount of the package bag is preferably not convex drum inert gas, and then sealed package, i.e. to-eat jellyfish silk food. 实施例三 Example three

选取两矾的盐渍海蜇为原料,用切片机切成一定小规格的海蜇块。 Select two alum salted jellyfish as raw material, slicer cut to the small size of the jellyfish blocks. 将海蜇块放在洗料槽中用清水进行冲洗,洗去砂子等杂物,并去除海蜇上的膜; 把洗好的海蜇块置于金属槽中,注入清水水,浸泡2小时,对海蜇块进行浸泡脱盐、脱矾,浸泡后的海蜇块以没有咸味和涩味为宜;将脱盐、脱矾后的海蜇块放入热水中漂烫4s,该热水以保持微沸状态为最佳;将漂烫后的海蜇块捞出立即放入冷水中冷透,以保持烫后的海蛰埒清脆鲜嫩;将冷透后的海蜇块沥干水分,并用紫外线灭菌,按每袋称量灭菌后的海蜇块312g,食盐4.8g、防腐剂山梨酸钾0.3g和无菌水282.9g混合,用包装袋密封包装在一起;无菌水可为凉开水或净化的过滤水或灭菌后的水。 The block on jellyfish wash trough with water to wash, wash away the sand and other debris, and remove the membrane jellyfish; jellyfish blocks placed in the washing metal tank water into the water, soak for 2 hours, for jellyfish Block soaking desalination, de alum, after soaking jellyfish blocks and no salty astringency appropriate; desalted, after alum jellyfish off pieces into hot water blanching 4s, the hot water to keep the micro-boiling state Best; the blanching immediately remove the block after the jellyfish into the cold water through the cold to keep jellyfish Houle after hot crisp fresh; the jellyfish cold water and drain thoroughly after block and ultraviolet sterilization, according to bag jellyfish block weighing 312g after sterilization, salt 4.8g, 0.3g potassium sorbate preservative and sterile water 282.9g were mixed together with the bag sealed package; sterile water or cold water can be purified or filtered water water after sterilization. 按每袋称量安全卫生的香油3. 25g,采用包装袋进行密封包装;按每袋称量安全卫生的食醋13g, 采用包装袋进行密封包装;选用无公害的花生熟制,并制成粉末状,称量9g, 选用无公害的芝麻炒熟后,称量6.5g;选用安全卫生的食盐9.7g、味精2g、 姜粉0.65g、辣椒粉0.65 g、胡椒粉0.65g,将选用的食盐、味精、姜粉、 辣椒粉、胡椒粉及处理后的芝麻、花生粉混合后采用包装袋进行真空密封包装;将单独密封包装的海蜇块与食盐及防腐剂的水溶混合液、密封包装的香油、密封包装的食醋、密封包装的调味料放入复合包装袋中,并在复合包装袋中充入惰性气体,该惰性气体的充入量以复合包装袋不凸鼓为宜,然后密封包装,即成即食海蛰块食品。 Safety and health by weighing each bag balm 3. 25g, using the bags were sealed package; according to the safety and health of vinegar per bag weighing 13g, using the bags were sealed package; use pollution-free peanut cooked and prepared powdered, weighing 9g, pollution-free sesame fried choice after weighing 6.5g; selection of the safety and health of salt 9.7g, MSG 2g, ginger 0.65g, chili powder, 0.65 g, pepper 0.65g, the choice of salt, MSG, ginger, chili powder, pepper sesame, peanut flour mixed and processed using the bag after vacuum sealed package; a separate sealed package jellyfish blocks and salt and preservatives aqueous mixture, sealed package sesame oil, vinegar sealed package, sealed package seasonings into the package bag, and an inert gas is filled in the package bag, filled with an amount of the package bag is preferably not convex drum inert gas, and then sealed packaging, instant jellyfish block Serve food.

本即食海蛰食品口感脆嫩爽滑,香郁鲜美,在食用前无需进行脱盐、脱矾、漂洗和漂烫处理,各内容物撕开包装后进行简单调合,即可食用,方便快捷。 The instant jellyfish food taste crisp and smooth, fragrant and delicious, before eating without desalination, de alum, rinsing and blanching treatment, all the contents of the package after tearing a simple blending, you can eat, and convenient.

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Klasifikasi
Klasifikasi InternasionalA23L17/50
Peristiwa Hukum
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22 Apr 2009C06Publication
17 Jun 2009C10Request of examination as to substance
21 Sep 2011C02Deemed withdrawal of patent application after publication (patent law 2001)