CN102488249A

CN102488249A - Processing method of instant jellyfish

Info

Publication number: CN102488249A
Application number: CN2011103837480A
Authority: CN
Inventors: 贾成琦
Original assignee: YANCHENG CITY SEA GARDEN FOOD CO Ltd
Current assignee: YANCHENG CITY SEA GARDEN FOOD CO Ltd
Priority date: 2011-11-21
Filing date: 2011-11-21
Publication date: 2012-06-13

Abstract

The invention relates to a processing method of instant jellyfish. The method comprises steps of washing, shredding, soaking, salting, flavoring, vacuum packaging (sealing). With the method provided by the invention, inhere appearances, inhere tastes, and nutrient components of jellyfish are well preserved. A flavoring formula is provided, such that jellyfish foodstuffs with multiple flavors, no preservative, and no vitriol are produced. The products are easy to store and to carry, and can be directly eaten. With the processing method, equipment investment is small, and the environment is not polluted. Therefore, the processing method has a good popularization value.

Description

A kind of processing method of instant edible jellyfish

Technical field

The present invention relates to food processing field, particularly a kind of production and processing method of jellyfish product.

Background technology

Jellyfish is the Coelenterata of Hai Sheng, Scyphozoa, and entire body is translucent, white, cyan or little yellow; The jellyfish umbrella is through can surpassing 45CM, and maximum can reach 1M, and colloid is soft hard, eight pieces of oral arms, and each piece be scarce to be cleaved into many limbs; Stretch and incompetent motion by portion, umbrella portion is jellyfish, and oral arm portion can be edible jelly fish head, and can be used as medicine; Its vegetal pole horn of plenty, all right since ancient times edible, contain rich in protein, carbohydrate, calcium, iodine and multivitamin, the jellyfish good medicine of still curing the disease simply; The merit of clearing heat and detoxicating, resolving phlegm and softening hard masses, step-down detumescence is arranged, and the jellyfish mouthfeel is sharp and clear, is one of China's marine products eight delicacies, is distributed widely in each marine site, China north and south.

At present, utilize the method that jellyfish is processed into food to have much, but in the general production process, mainly be to utilize salt alum stain to soak; The product of producing, taste is single, and the high alum of high salt soaks into technology; Cause final products saliferous alum too high, too much credit is unfavorable healthy.

Summary of the invention

The objective of the invention is to overcome the deficiency that prior art exists, a kind of processing method of jellyfish food is provided, the jellyfish after this method processing has kept original form of jellyfish preferably; Former flavoursome, nutritional labeling provides a kind of prescription of seasoning, produces multi-flavour and does not contain anticorrisive agent again; Take off the jellyfish food of alum fully, and be easy to storage a surname, easy to carry; Can supply people end user edible, and low equipment investment, jellyfish production method free from environmental pollution.

The technical solution adopted for the present invention to solve the technical problems is:

(1), clean: will remove foreign material through the jellyfish that salt alum stain is soaked, letter sorting cleans up;

(2), soak: the jellyfish that cleans up is put into fermentation vat, gets into three recirculated waters and fully soak, soak for the first time 2 hours, the second time soak 1 hour, soaked 1 hour for the third time, remove the alum that contains conscientiously;

(3), bittern dipping: will go the jellyfish of alum to put into the bittern maceration extract 1 hour, and make it be full of qualified bittern degree;

(4), inner bag vacuum-packed (packing), sterilization: will flood good jellyfish taking-up, pack in the food containers of packing into or the food vacuum bag of packing in vacuumize heat seal and pack and seal;

(5), flavoring: carry out flavoring proportioning (raw material %) by following prescription, carry out vacuum packet and pack in the flavoring bag:

Salt 2%-2.5% granulated sugar 1%-2%

Monosodium glutamate 1%-3% vinegar 0.25-1%

Yellow rice wine 1%-3% chilli oil 0.1%-0.3%

(6), outer bag packing: will the packaged jellyfish of (4) inner bag with (5) packaged flavoring together put into outer bag carry out vacuum packaging and seal after, carry out pasteurize, get product.

The invention has the beneficial effects as follows: the present invention is owing to adopt above-mentioned processing method:

1, this product carries out three recirculated waters and fully soaks, and the time is no less than 15-20 hour and can effectively sloughs alum;

2, the present invention added bittern soaking 1 hour again after alum is taken off in immersion, can give the color, smell and taste of product as flavouring, also played the anti-corrosive fresh-keeping effect as antistaling agent;

3, add wine in the condiment product of the present invention, can slough the fishy smell in the seafood, increase its mouthfeel;

4, the present invention's vacuum-packed (packing) provides metastable condition of storage, has guaranteed that product has the long shelf-life under the normal temperature storage condition, prolonged the commodity price life-span of product;

5, the used flavoring of this product does not directly add product, but packs in addition, can satisfy the demand of different consumer group's tastes, and flavoring does not add product simultaneously, also can prolong the shelf-life of product;

6, through the jellyfish product after this method processing, keep original form of jellyfish, former flavoursome and nutritional labeling preferably, and be easy to keeping; Easy to carry, can supply people directly edible, have that technology is simple, a processing ease, energy savings; It is instant that product is opened bag (envelope); Convenient and healthy, but normal temperature is preserved characteristics such as good in economic efficiency;

7, capital construction and equipment investment required for the present invention are few, and production technology does not cause environmental pollution;

8, production method of the present invention utilizes pasteurize and product self infiltration compregnate to carry out antiseptic and inhibiting bacteria function, does not use anticorrisive agent.

The specific embodiment

Below in conjunction with embodiment the present invention is further described:

Embodiment 1:

Produce the instant edible jellyfish silk as follows:

1, raw material: selecting fresh jellyfish through supersalt alum dipping is raw material, sorts behind the removal foreign material to clean up, and is cut into the jellyfish wire of big or small identical instant again;

2, soak: will clean up jellyfish after the chopping and carry out three recirculated waters and fully soak, soak for the first time 2 hours, soak for the second time 1 hour, soaked 1 hour for the third time, remove the alum that contains

3, bittern dipping: will go the jellyfish wire of alum to put into the bittern maceration extract 1 hour, and make it be full of qualified bittern degree, wherein the halogen degree is 2 degree;

4, inner bag vacuum-packed (packing), sterilization: will flood good jellyfish wire taking-up, pack in the food containers of packing into or the food vacuum bag of packing in vacuumize heat seal and pack and seal;

5, proportioning flavoring: carry out flavoring proportioning (raw material %) by following prescription, carry out vacuum packet and pack in the flavoring bag:

Salt 2% granulated sugar 1%

Monosodium glutamate 1% vinegar 0.25

Yellow rice wine 1% chilli oil 0.1%

6, outer bag packing: after will the packaged jellyfish wire of (4) inner bag together putting into outer bag and carry out vacuum packaging and seal, carry out that pasteurizing temperature 65 is spent, 30 minutes time, get product with (5) packaged flavoring.

Embodiment two:

Produce the instant edible jellyfish head as follows:

1, raw material: selecting fresh jelly fish head through supersalt alum dipping is raw material, sorts behind the removal foreign material to clean up, and is cut into the small pieces of big or small identical instant again;

2, soak: the jelly fish head after will cleaning up carries out three recirculated waters and fully soaks, soak for the first time 2 hours, soak for the second time 1 hour, soaked 1 hour for the third time, remove the alum that contains

3, bittern dipping: will go the jellyfish of alum to put into the bittern maceration extract 1 hour, and make it be full of qualified bittern degree, wherein the halogen degree is 2 degree;

4, inner bag vacuum-packed (packing), sterilization: will flood good jelly fish head taking-up, pack in the food containers of packing into or the food vacuum bag of packing in vacuumize heat seal and pack and seal;

Salt 2.5% granulated sugar 2%

Monosodium glutamate 3% vinegar 1%

Yellow rice wine 3% chilli oil 0.3%

6, outer bag packing: after will the packaged jelly fish head of (4) inner bag together putting into outer bag and carry out vacuum packaging and seal, carry out that pasteurizing temperature 65 is spent, 30 minutes time, get product with (5) packaged flavoring.

Embodiment three:

Produce the salt marsh jellyfish wire as follows:

3, bittern dipping: will go the jellyfish wire of alum to put into the bittern maceration extract 1 hour, and make it be full of qualified bittern degree, wherein the halogen degree is 10 degree;

4, inner bag vacuum-packed (packing), sterilization: will flood good jellyfish wire and take out, pack in the food containers of packing into or the food vacuum bag of packing in vacuumize heat seal and pack and seal, carry out that pasteurizing temperature 65 is spent, 30 minutes time, get product.

Salt 2.5% granulated sugar 2%

Monosodium glutamate 3% vinegar 1%

Yellow rice wine 3% chilli oil 0.3%

Embodiment four:

Produce salted jelly fish head as follows:

3, bittern dipping: will go the jellyfish of alum to put into the bittern maceration extract 1 hour, and make it be full of qualified bittern degree, wherein the halogen degree is 10 degree;

4, inner bag vacuum-packed (packing), sterilization: will flood good jelly fish head and take out, pack in the food containers of packing into or the food vacuum bag of packing in vacuumize heat seal and pack to seal and carry out that pasteurizing temperature 65 is spent, 30 minutes time, get product.

Salt 2.5% granulated sugar 2%

Monosodium glutamate 3% vinegar 1%

Yellow rice wine 3% chilli oil 0.3%.

Claims

1. the processing method of an instant edible jellyfish is characterized in that adopting following method step:

(2), soak: the jellyfish that cleans up is put into fermentation vat, gets into and follow bad water three times and fully soak, soak for the first time 2 hours, the second time soak 1 hour, soaked 1 hour for the third time, remove the alum that contains conscientiously:

Salt 2%-2.5%, granulated sugar 1%-2%, monosodium glutamate 1%-3%, vinegar 0.25-1%, yellow rice wine 1%-3%, chilli oil 0.1%-0.3%:

2. the processing method of a kind of instant edible jellyfish according to claim 1 is characterized in that: the jellyfish of said jellyfish for flooding through the salt alum.

3. the processing method of a kind of instant edible jellyfish according to claim 1 is characterized in that: the jellyfish of said inner bag packing, and contain jellyfish and be not less than 55%, it is in the bittern that is halogen degree 1%-1.5%.