CN103445037A - Method for removing residual aluminum in salted jelly fish - Google Patents
Method for removing residual aluminum in salted jelly fish Download PDFInfo
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- CN103445037A CN103445037A CN2013103265508A CN201310326550A CN103445037A CN 103445037 A CN103445037 A CN 103445037A CN 2013103265508 A CN2013103265508 A CN 2013103265508A CN 201310326550 A CN201310326550 A CN 201310326550A CN 103445037 A CN103445037 A CN 103445037A
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- jelly fish
- acetic acid
- mixed solution
- calcium acetate
- salted jelly
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Abstract
The invention relates to a method for removing residual aluminum in salted jelly fish, belonging to the technical field of manufacture of aquatic food. The method comprises the following steps of washing, soaking in a mixed solution of acetic acid and calcium acetate, and scalding with hot water. The method for soaking the salted jelly fish in the mixed solution of acetic acid and calcium acetate substitutes the traditional method for soaking the salted jelly fish in water, so that alums is greatly promoted to be dissolved out, the residual aluminum in the salted jelly fish is greatly reduced, and the food safety is improved; the quality of the treated salted jelly fish is the same as that of the jelly fish treated by the traditional soaking method.
Description
Technical field:
The invention belongs to the aquatic food processing technique field, relate to particularly the removal methods of residual aluminum in a kind of salted jelly fish
Background technology:
Bright jellyfish water content is high, very easily putrid and deteriorated, so the processing method of jellyfish is, with a large amount of salt and alum, jellyfish is carried out to the salt marsh dehydration.As patent " salted jelly fish and production method " (application number 97118761, publication number is: CN1214205A), " processing method of jellyfish " (application number 200910096393.X, publication number is: CN101502277A) disclose the method for three alum processing jellyfishes, with salt and alum, by three-step approach, jellyfish has been carried out to the salt marsh processed.Owing to containing a large amount of salt and alum in the salt marsh jellyfish, need the water cleaning and dipping before therefore edible, even but in the salt marsh jellyfish after the water cleaning and dipping residual quantity of aluminium still surpass the state food safety standard; And aluminium has overt toxicity to human body, often eat the health of the jellyfish product meeting harmful to human exceeded standard containing aluminium.Therefore need a kind of method that can reduce Aluminium residual in the salt marsh jellyfish, improve its edible safety, Protection of consumer health.
Summary of the invention:
The technical problem to be solved in the present invention is to provide the removal methods of residual aluminum in a kind of salted jelly fish, in the process of processing salted jelly fish, removes alum, reduces the residual of aluminium, guarantees the edible safety of salted jelly fish.
The present invention is achieved by the following technical solutions:
The removal methods of residual aluminum in a kind of salted jelly fish, its step comprises that cleaning, acetic acid and calcium acetate mixed solution soak and the hot water blanching, concrete steps are as follows:
1) clean: the salted jelly fish water cleans, removes impurity;
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish is put into to corrosion resistant food-grade container, add acetic acid and calcium acetate mixed solution to soak, the compound method of this acetic acid and calcium acetate mixed solution is the food additives glacial acetic acid that contains 5-15ml in the described mixed solution of 1L, the food additives calcium acetate of 10-20g, salted jelly fish: acetic acid and calcium acetate mixed solution=1:2(kg/L), be that every kilogram of salted jelly fish is used 2 liters of acetic acid and calcium acetate mixed solution, soak time is more than or equal to 2h; Pull control water out after soaking end, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: above-mentioned 55-70 ℃ of hot water blanching for salted jelly fish after soaking flushing, blanching time 20-40 second, put into cold water after pulling out cooling.
The present invention's beneficial effect compared with prior art:
The present invention adopts acetic acid and calcium acetate mixed solution to soak salted jelly fish to replace traditional water soaking method, and acetic acid has obviously promoted the stripping of alum, greatly reduces the residual of aluminium in salted jelly fish, has improved edible safety; Swelling occurs in acetum due to salted jelly fish, cause umbrella of jellyfish mouthfeel degradation, lose the commodity value of salted jellyfish, therefore added calcium acetate can effectively prevent the swelling of salted jelly fish in the acid solution immersion process simultaneously, kept its crisp agreeable to the taste, flexible.
The specific embodiment:
Below in conjunction with specific embodiment, technical scheme of the present invention is further explained, but embodiment does not limit in any form the present invention.
Embodiment 1
Salted jelly fish to the traditional three alum processes of use bought is from the market processed by technical scheme of the present invention, finally carries out sensory evaluation, and measures the wherein residual quantity of aluminium.
The residual removal methods of aluminium in a kind of salted jelly fish, its step comprises that cleaning, acetic acid and calcium acetate mixed solution soak and the hot water blanching, concrete steps are as follows:
1) clean: the salted jelly fish water cleans, removes impurity, is cut into the wide silk of 1-5mm.
2) acetic acid and calcium acetate mixed solution soak: the salted jelly fish that 500g is cut into to silk is put into the food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution to soak, the compound method of this acetic acid and calcium acetate mixed solution is the food additives acetic acid that contains 5ml in the described mixed solution of 1L, the food additives calcium acetate of 10g, soak time 2h; Pull control water out after soaking end, by same method, carry out the 2nd time, the 3rd time, the 4th immersion; Salted jelly fish water after 4 times are soaked is rinsed well.
3) hot water blanching: by above-mentioned 70 ℃ of hot water blanchings for salted jelly fish that water is rinsed well after 4 times are soaked, 30 seconds blanching time, put into cold water after pulling out cooling.
To adopt above-described embodiment 1 and process the salted jelly fish of (soaking number of times identical with embodiment 1 with soak time) with traditional water-extraction method, the residual quantity that compares its organoleptic quality and aluminium, the determination of residual amount of aluminium adopts national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food ".The results are shown in Table 1.
The salted jelly fish mass ratio of table 1 different disposal method
Embodiment 2
One of key point of the present invention is to have added calcium acetate when acetic acid soaks, swelling occurs in acetum due to salted jelly fish, cause salted jelly fish mouthfeel degradation, lost the commodity value of salted jellyfish, therefore add calcium acetate can effectively prevent the swelling of salted jelly fish in the acid solution immersion process simultaneously, keep its crisp agreeable to the taste, flexible, below verify by experiment.
Salted jelly fish to the traditional three alum processes of use bought is from the market processed by following different technical scheme:
1) clean: get the salted jelly fish water and clean, remove impurity.
2) acetic acid and calcium acetate mixed solution soak: the 500g salted jelly fish is put into to the food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution to soak, the compound method of this acetic acid and calcium acetate mixed solution is the food additives glacial acetic acid that contains 10ml in the described mixed solution of 1L, the food additives calcium acetate of 15g, and soak time is 8h; Pull control water out after soak finishing, by same method, carry out the 2nd time, the 3rd time, the 4th and the 5th is soaked; Salted jelly fish water after 5 times are soaked is rinsed well.A control group separately is set, gets equally the 500g salted jelly fish, add 1 liter of acetum to soak, the compound method of acetum is the food additives glacial acetic acid that contains 10ml in 1L solution, and other step is identical.
3) hot water blanching: by above-mentioned 55 ℃ of hot water blanchings for salted jelly fish that water is rinsed well after 5 times are soaked, 40 seconds blanching time, put into cold water after pulling out cooling.
Adopt the salted jelly fish of above-mentioned two kinds of distinct methods processing, compare the residual quantity of its organoleptic quality and aluminium, the determination of residual amount of aluminium adopts national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food ".The results are shown in Table 2;
The salted jelly fish mass ratio that the different immersion process of table 2 are processed
Claims (1)
1. the removal methods of residual aluminum in a salted jelly fish, is characterized in that its step comprises that cleaning, acetic acid and calcium acetate mixed solution soak and the hot water blanching, and concrete steps are as follows:
1) clean: the salted jelly fish water cleans, removes impurity;
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish is put into to corrosion resistant food-grade container, add acetic acid and calcium acetate mixed solution to soak, the compound method of this acetic acid and calcium acetate mixed solution is the food additives glacial acetic acid that contains 5-15ml in the described mixed solution of 1L, the food additives calcium acetate of 10-20g, salted jelly fish: acetic acid and calcium acetate mixed solution=1:2(kg/L), be that every kilogram of salted jelly fish is used 2 liters of acetic acid and calcium acetate mixed solution, soak time is more than or equal to 2h; Pull control water out after soaking end, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: above-mentioned 55-70 ℃ of hot water blanching for salted jelly fish after soaking flushing, blanching time 20-40 second, put into cold water after pulling out cooling.
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| CN201310326550.8A CN103445037B (en) | 2013-07-30 | 2013-07-30 | Method for removing residual aluminum in salted jelly fish |
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| CN103445037B CN103445037B (en) | 2015-04-01 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207216A (en) * | 2014-07-21 | 2014-12-17 | 奉化市兴达海产食品有限公司 | Vitriol-removing processing method of jellyfish |
| CN106722390A (en) * | 2016-12-14 | 2017-05-31 | 福建农林大学 | A kind of application of jellyfish product and jellyfish in the product for improving gut flora is prepared |
| CN107744107A (en) * | 2017-09-30 | 2018-03-02 | 上海海洋大学 | A kind of processing method of the quick dealuminzation of salt marsh jellyfish |
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| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | The preparation method of instant jellyfish food |
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Patent Citations (5)
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| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | The preparation method of instant jellyfish food |
| JP2000000058A (en) * | 1998-04-13 | 2000-01-07 | Ryuubi:Kk | Washing and foreign matter removing device of edible jellyfish |
| CN101411520A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Instant jellyfish food and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207216A (en) * | 2014-07-21 | 2014-12-17 | 奉化市兴达海产食品有限公司 | Vitriol-removing processing method of jellyfish |
| CN106722390A (en) * | 2016-12-14 | 2017-05-31 | 福建农林大学 | A kind of application of jellyfish product and jellyfish in the product for improving gut flora is prepared |
| CN107744107A (en) * | 2017-09-30 | 2018-03-02 | 上海海洋大学 | A kind of processing method of the quick dealuminzation of salt marsh jellyfish |
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| CN103445037B (en) | 2015-04-01 |
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Application publication date: 20131218 Assignee: The dark blue bodyguard Environmental Protection Technology Co., Ltd in Qingdao Assignor: Inst of Huanghai Sea Marine Products, Chinese Academy of Aquatic Product Science Contract record no.: 2015370000114 Denomination of invention: Method for removing residual aluminum in salted jelly fish Granted publication date: 20150401 License type: Exclusive License Record date: 20150707 |
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