CN103284212A - Jellyfish skin can and preparation method thereof - Google Patents
Jellyfish skin can and preparation method thereof Download PDFInfo
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- CN103284212A CN103284212A CN201310210191XA CN201310210191A CN103284212A CN 103284212 A CN103284212 A CN 103284212A CN 201310210191X A CN201310210191X A CN 201310210191XA CN 201310210191 A CN201310210191 A CN 201310210191A CN 103284212 A CN103284212 A CN 103284212A
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Abstract
The invention discloses a jellyfish skin can and a preparation method thereof. The preparation method of the jellyfish skin can comprises the following steps of: treating jellyfish skin with alu for three times and with salt twice, then removing salt and alum, blanching jellyfish skin, cutting the jellyfish skin into shreds, boiling the shreds in a soup, and finally sequentially canning, sealing, sterilizing and cooling the boiled jellyfish skin shreds, wherein the soup is prepared through decocting seasonings in water, and the weight percentage of the seasonings in the water is as follows: 0.03-0.3% of star anise, 0.03-0.3% of spice, 0.05-0.2% of cassia barks, 1-2% of ginger, 1-3% of onion, 1-3% of sesame, 0.01-1% of Chinese prickly ash, 0.5-1% of myrcia, 3-8% of rice vinegar, 0.025-0.5% of a monosodium glutamate seasoning, 3-4% of salt and 10-15% of water chestnut. According to the preparation method, water chestnut is adopted for decocting the soup, the water chestnut is sweet, cool and refreshing, and is capable of clear away internal heat, and then the decocted soup and jellyfish skin are cooked together so that the soup permeates in the jellyfish skin, so that the jellyfish skin is tasty and crisp, not only has the function of lowering the blood pressure, but also can decrease internal heat, therefore, the jellyfish skin can is high in nutritional value, and especially suitable for old people with high blood pressure.
Description
Technical field
The present invention relates to the processing of aquatic products technology, be specifically related to a kind of jellyfish can and preparation method thereof.
Background technology
The vegetal pole horn of plenty of jellyfish, according to surveying and determination: every hectogram jellyfish contains protein 12.3 grams, carbohydrate 4 grams, 182 milligrams of calcium, iodine 132 micrograms and multivitamin.The jellyfish good medicine of still curing the disease simply, medical science thinks, that jellyfish has is clearing heat and detoxicating, hypotensive, the effect of resolving phlegm and softening hard masses, step-down detumescence.In the middle of existing, jellyfish is most for eating raw, be the Chinese invention patent of CN103005530A at publication number, a kind of jellyfish can is disclosed, it is that jellyfish is handled through three alum disalts, alum is taken off in the clear water desalination, chopping is put into the soup stock boiling and is obtained after the blanching, described soup stock is to add the seasoning bag infusion in the water to form, each composition accounts for the percentage by weight of water and is in the described seasoning bag: anistree 0.03～0.3%, cassia bark 0.03～0.3%, fennel seeds 0.03～0.3%, dried orange peel 0.0～0.2%, ginger 1～2%, green onion 1～3%, Chinese prickly ash 0.01～1%, cooking wine 3～8%, monosodium glutamate 0.025～0.5%, salt 3～4%, this can has been developed the new eating method of jellyfish, instant.But this technology is put into the soup stock boiling after jellyfish blanching chopping, and jellyfish is very strong to the sensitiveness of temperature, when temperature surpasses 70 ℃, and jellyfish meeting hardening, its brittleness can reduce, the mouthfeel variation.
Summary of the invention
The jellyfish can that technical problem to be solved by this invention provides and a kind ofly is of high nutritive value, mouthfeel is good also provides a kind of preparation method of jellyfish simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of jellyfish can, described can with jellyfish through three alum disalts handle, desalination is after chopping puts into the soup stock boiling after taking off alum, blanching, carrying out tinning, sealing and sterilization cooling again obtains, described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.03～0.3%, spices 0.03～0.3%, cassia bark 0.05～0.2%, ginger 1～2%, green onion 1～3%, sesame 1～3%, Chinese prickly ash 0.01～1%, spiceleaf 0.5～1%, rice vinegar 3～8%, monosodium glutamate flavouring 0.025～0.5%, salt 3～4%, water chestnut 10～15%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 70～100 ℃ of heating-up temperatures, 1.5～3 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 80～100 ℃ of heating-up temperatures, 2～3 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, 80～100 ℃ of heating-up temperatures, heat after 1 minute, when treating that soup naturally cools to 40～60 ℃, in soup stock, add the rice vinegar of said ratio, make soup stock; The jellyfish of chopping after the blanching is put into the soup stock boiling, and the temperature of control soup stock is 50～70 ℃, and digestion time is 1～2 minute; Carry out tinning, sealing and sterilization cooling at last.
Preferably, described can also can add vinegar system and give birth to the head of garlic before tinning, and the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.05～0.1.
The present invention also provides the preparation method of above-mentioned jellyfish can, may further comprise the steps:
1) preparation of jellyfish: with jellyfish through three alum disalts handle, the clear water desalination take off alum, blanching after chopping;
2) preparation of soup stock: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.03～0.3%, spices 0.03～0.3%, cassia bark 0.05～0.2%, ginger 1～2%, green onion 1～3%, sesame 1～3%, Chinese prickly ash 0.01～1%, spiceleaf 0.5～1%, rice vinegar 3～8%, monosodium glutamate flavouring 0.025～0.5%, salt 3～4%, water chestnut 10～15%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 70～100 ℃ of heating-up temperatures, 1.5～3 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 80～100 ℃ of heating-up temperatures, 2～3 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, 80～100 ℃ of heating-up temperatures, heat after 1 minute, when treating that soup naturally cools to 40～60 ℃, in soup stock, add the rice vinegar of said ratio, make soup stock;
3) boiling: jellyfish and soup stock are added boiling in the pot by 1～2:1, and the temperature of control soup stock is 50～70 ℃, and digestion time is 1～2 minute;
4) tinning, sealing and sterilization cooling.
Preferably, before the tinning, also can add vinegar system and give birth to the head of garlic, the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.05～0.1.
Preferably, before canned, jellyfish and soup stock are carried out low temperature sterilization.
In order to reduce alum to the pollution of jellyfish, the described alum that takes off is to soak 50～60 hours immersing in the Ozone Water by weight the jellyfish for 1:6～7, and the concentration of described Ozone Water is 90ppm.
Preferably, described blanching is that the jellyfish that takes off behind the alum is put into 20～30 ℃ of hot water blanchings 1～2 minute.
Compared with prior art, the present invention adopts water chestnut to endure material soup, sweet, the refrigerant fire that falls of water chestnut flavor is through the soup stock after the infusion, again with the jellyfish boiling, soup stock penetrates in the jellyfish, jellyfish is delicious, clear and melodious, not only has the function with blood pressure, can also fall fire, it is of high nutritive value, and the old man who is particularly suitable for high blood pressure is edible; In addition, jellyfish is when blanching and boiling, and its temperature control is below 70 ℃, and the brittleness of jellyfish is good, and mouthfeel is good; And utilize Ozone Water to take off alum, and reduced the content of aluminium in the jellyfish, reduce alum to the pollution of jellyfish.
The specific embodiment
Come technical scheme of the present invention is done further explanation below in conjunction with specific embodiment, but embodiment does not do any type of restriction to the present invention.
Embodiment 1
1) preparation of jellyfish: with jellyfish through three alum disalts handle, the clear water desalination take off alum, blanching after chopping.
2) preparation of soup stock: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.03%, spices 0.03%, cassia bark 0.05%, ginger 1%, green onion 1%, sesame 1%, Chinese prickly ash 0.01%, spiceleaf 0.5%, rice vinegar 3%, monosodium glutamate flavouring 0.025%, salt 3%, water chestnut 10%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 70 ℃ of heating-up temperatures, 1.5 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 80 ℃ of heating-up temperatures, 3 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, and 80 ℃ of heating-up temperatures heated after 1 minute, when treating that soup naturally cools to 40 ℃, add the rice vinegar of said ratio in soup stock, make soup stock.
3) boiling: jellyfish and soup stock are pressed boiling in the 1:2 adding pot, and the temperature of control soup stock is 70 ℃, and digestion time is 1 minute.
4) tinning, sealing and sterilization cooling.
Embodiment 2
1) preparation of jellyfish: with jellyfish through three alum disalts handle, the clear water desalination take off alum, blanching after chopping.The described alum that takes off is to soak 50 hours immersing in the Ozone Water by weight the jellyfish for 1:6, and the concentration of described Ozone Water is 90ppm.Described blanching is that the jellyfish that takes off behind the alum is put into 20 ℃ of hot water blanchings 2 minutes.
2) preparation of soup stock: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.1%, spices 0.15%, cassia bark 0.1%, ginger 1.52%, green onion 2%, sesame 2%, Chinese prickly ash 0.5%, spiceleaf 0.8%, rice vinegar 5%, monosodium glutamate flavouring 0.3%, salt 3.5%, water chestnut 12%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 80 ℃ of heating-up temperatures, 2 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 90 ℃ of heating-up temperatures, 2.5 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, and 90 ℃ of heating-up temperatures heated after 1 minute, when treating that soup naturally cools to 50 ℃, add the rice vinegar of said ratio in soup stock, make soup stock.
3) boiling: jellyfish and soup stock are pressed boiling in the 1:1.5 adding pot, and the temperature of control soup stock is 60 ℃, and digestion time is 1.5 minutes; Add vinegar system again and give birth to the head of garlic in jellyfish, the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.05, at last jellyfish and soup stock is carried out low temperature sterilization.
4) tinning, sealing and sterilization cooling.
Embodiment 3
1) preparation of jellyfish: with jellyfish through three alum disalts handle, the clear water desalination take off alum, blanching after chopping.The described alum that takes off is to soak 60 hours immersing in the Ozone Water by weight the jellyfish for 1:7, and the concentration of described Ozone Water is 90ppm.Described blanching is that the jellyfish that takes off behind the alum is put into 30 ℃ of hot water blanchings 1 minute.
2) preparation of soup stock: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.3%, spices 0.3%, cassia bark 0.2%, ginger 2%, green onion 3%, sesame 3%, Chinese prickly ash 1%, spiceleaf 1%, rice vinegar 8%, monosodium glutamate flavouring 0.5%, salt 4%, water chestnut 15%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 100 ℃ of heating-up temperatures, 3 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 100 ℃ of heating-up temperatures, 2 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, and 100 ℃ of heating-up temperatures heated after 1 minute, when treating that soup naturally cools to 60 ℃, add the rice vinegar of said ratio in soup stock, make soup stock.
3) boiling: jellyfish and soup stock are pressed boiling in the 1:1 adding pot, and the temperature of control soup stock is 70 ℃, and digestion time is 2 minutes; Add vinegar system again and give birth to the head of garlic in jellyfish, the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.1, at last jellyfish and soup stock is carried out low temperature sterilization.
4) tinning, sealing and sterilization cooling.
Claims (7)
1. jellyfish can, described can is handled jellyfish through three alum disalts, alum is taken off in desalination, after the soup stock boiling is put in chopping after the blanching, carry out tinning again, sealing and sterilization cooling obtain, it is characterized in that: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.03～0.3%, spices 0.03～0.3%, cassia bark 0.05～0.2%, ginger 1～2%, green onion 1～3%, sesame 1～3%, Chinese prickly ash 0.01～1%, spiceleaf 0.5～1%, rice vinegar 3～8%, monosodium glutamate flavouring 0.025～0.5%, salt 3～4%, water chestnut 10～15%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 70～100 ℃ of heating-up temperatures, 1.5～3 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 80～100 ℃ of heating-up temperatures, 2～3 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, 80～100 ℃ of heating-up temperatures, heat after 1 minute, when treating that soup naturally cools to 40～60 ℃, in soup stock, add the rice vinegar of said ratio, make soup stock; The jellyfish of chopping after the blanching is put into the soup stock boiling, and the temperature of control soup stock is 50～70 ℃, and digestion time is 1～2 minute; Carry out tinning, sealing and sterilization cooling at last.
2. jellyfish can according to claim 1 is characterized in that: described can also can add vinegar system and give birth to the head of garlic before tinning, and the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.05～0.1.
3. the preparation method of jellyfish can according to claim 1 is characterized in that: may further comprise the steps:
1) preparation of jellyfish: with jellyfish through three alum disalts handle, the clear water desalination take off alum, blanching after chopping;
2) preparation of soup stock: described soup stock is to add the condiment infusion in the water to form, and each composition accounts for the percentage by weight of water and is in the condiment: anistree 0.03～0.3%, spices 0.03～0.3%, cassia bark 0.05～0.2%, ginger 1～2%, green onion 1～3%, sesame 1～3%, Chinese prickly ash 0.01～1%, spiceleaf 0.5～1%, rice vinegar 3～8%, monosodium glutamate flavouring 0.025～0.5%, salt 3～4%, water chestnut 10～15%; Described soup stock is to prepare according to the following procedure, with anise, cassia bark, ginger, water chestnut and the water mixing of said ratio, carries out boiling, 70～100 ℃ of heating-up temperatures, 1.5～3 hours heat time heating times; Secondly the green onion, sesame, Chinese prickly ash, the spiceleaf that add said ratio in soup continue boiling, 80～100 ℃ of heating-up temperatures, 2～3 hours heat time heating times; Use screen filtration soup then, the spices, monosodium glutamate flavouring, the salt that add said ratio again in soup continue boiling, 80～100 ℃ of heating-up temperatures, heat after 1 minute, when treating that soup naturally cools to 40～60 ℃, in soup stock, add the rice vinegar of said ratio, make soup stock;
3) boiling: jellyfish and soup stock are added boiling in the pot by 1～2:1, and the temperature of control soup stock is 50～70 ℃, and digestion time is 1～2 minute;
4) tinning, sealing and sterilization cooling.
4. the preparation method of jellyfish can according to claim 3 is characterized in that: before the tinning, also can add vinegar system and give birth to the head of garlic, the weight ratio that jellyfish and vinegar system are given birth to the head of garlic is 1:0.05～0.1.
5. the preparation method of jellyfish can according to claim 3 is characterized in that: before canned jellyfish and soup stock are carried out low temperature sterilization.
6. the preparation method of jellyfish can according to claim 3 is characterized in that: the described alum that takes off is will immerse in the Ozone Water by weight the jellyfish for 1:6～7 soak 50～60 hours, and the concentration of described Ozone Water is 90ppm.
7. the preparation method of jellyfish can according to claim 3 is characterized in that: described blanching is that the jellyfish that takes off behind the alum is put into 20～30 ℃ of hot water blanchings 1～2 minute.
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| CN201310210191XA CN103284212A (en) | 2013-05-31 | 2013-05-31 | Jellyfish skin can and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687126A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Radish-jellyfish soup making method |
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2013
- 2013-05-31 CN CN201310210191XA patent/CN103284212A/en active Pending
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| CN1205187A (en) * | 1997-07-15 | 1999-01-20 | 张智斌 | Canned turtle |
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| CN104687126A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Radish-jellyfish soup making method |
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Application publication date: 20130911 |