CN103445037B - Method for removing residual aluminum in salted jelly fish - Google Patents
Method for removing residual aluminum in salted jelly fish Download PDFInfo
- Publication number
- CN103445037B CN103445037B CN201310326550.8A CN201310326550A CN103445037B CN 103445037 B CN103445037 B CN 103445037B CN 201310326550 A CN201310326550 A CN 201310326550A CN 103445037 B CN103445037 B CN 103445037B
- Authority
- CN
- China
- Prior art keywords
- jelly fish
- acetic acid
- mixed solution
- calcium acetate
- salted jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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 aquatic food processing technique field, relate to the removal methods of residual aluminum in a kind of salted jelly fish particularly
Background technology:
Fresh jellyfish water content is high, very easily putrid and deteriorated, and therefore the processing method of jellyfish carries out salt marsh dehydration with a large amount of salt and alum to jellyfish.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 that three alum process jellyfishes, namely by three-step approach, salt marsh processed is carried out to jellyfish with salt and alum.Due in salt marsh jellyfish containing a large amount of salt and alum, need use water cleaning and dipping before therefore edible, but in salt marsh jellyfish namely after use water cleaning and dipping, the residual quantity of aluminium still exceedes state food safety standard; And aluminium has overt toxicity to human body, the often edible health containing the jellyfish product meeting harmful to human that aluminium exceeds standard.Therefore need a kind of method that can reduce Aluminium residual in salt marsh jellyfish, improve its edible safety, Protection of consumer is healthy.
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 process salted jelly fish, remove alum, reduces the residual of aluminium, ensures the edible safety of salted jelly fish.
The present invention is achieved by the following technical solutions:
A removal methods for residual aluminum in salted jelly fish, its step comprises cleaning, acetic acid and calcium acetate mixed solution and soaks and hot water blanching, and concrete steps are as follows:
1) clean: the cleaning of salted jelly fish use water, removal impurity;
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish is put into corrosion resistant food-grade container, add acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives glacial acetic acid of 5-15ml, the food additives calcium acetate of 10-20g in the mixed solution described in 1L, salted jelly fish: acetic acid and calcium acetate mixed solution=1:2(kg/L), namely every kilogram of salted jelly fish uses 2 liters of acetic acid and calcium acetate mixed solution, and soak time is more than or equal to 2h; Pull control water after immersion terminates out, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: the above-mentioned DEG C hot water blanching of salted jelly fish 55-70 after soaking flushing, blanching time 20-40 second, puts into cold water and cools after pulling out.
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 obviously facilitates the stripping of alum, greatly reduces the residual of aluminium in salted jelly fish, improves edible safety; Because salted jelly fish occurs swelling in acetum, cause umbrella of jellyfish mouthfeel degradation, lose the commodity value of salted jellyfish, what therefore add that calcium acetate can effectively prevent salted jelly fish in acid solution immersion process is swelling simultaneously, keeps its crisp agreeable to the taste, flexible.
Detailed description of the invention:
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
The salted jelly fish of the traditional three alum processes of use is commercially processed by technical scheme of the present invention, finally carries out sensory evaluation, and measure the residual quantity of wherein aluminium.
The removal methods that in salted jelly fish, aluminium is residual, its step comprises cleaning, acetic acid and calcium acetate mixed solution and soaks and hot water blanching, and concrete steps are as follows:
1) clean: the cleaning of salted jelly fish use water, removal impurity, be cut into the silk that 1-5mm is wide.
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish 500g being cut into silk puts into food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives acetic acid of 5ml, the food additives calcium acetate of 10g in the mixed solution described in 1L, soak time 2h; Pull control water after immersion terminates out, carry out the 2nd time, the 3rd time, the 4th immersion by same method; Salted jelly fish water after 4 times are soaked is rinsed well.
3) hot water blanching: by above-mentioned salted jelly fish 70 DEG C of hot water blanchings of rinsing well with water after 4 times are soaked, 30 seconds blanching time, put into cold water after pulling out and cool.
Above-described embodiment 1 and the salted jelly fish with traditional water-extraction method process (soaking number of times identical with embodiment 1 with soak time) will be adopted, the relatively 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 1.
The salted jelly fish quality comparation of table 1 different disposal method
Embodiment 2
One of key point of the present invention adds calcium acetate acetic acid soaks while, because salted jelly fish occurs swelling in acetum, cause salted jelly fish mouthfeel degradation, lose the commodity value of salted jellyfish, what therefore add that calcium acetate can effectively prevent salted jelly fish in acid solution immersion process is swelling simultaneously, keeping its crisp agreeable to the taste, flexible, verifying below by way of testing.
The salted jelly fish of the traditional three alum processes of use is commercially processed by following different technical scheme:
1) clean: get the cleaning of salted jelly fish water, remove impurity.
2) acetic acid and calcium acetate mixed solution soak: 500g salted jelly fish is put into food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives glacial acetic acid of 10ml, the food additives calcium acetate of 15g in the mixed solution described in 1L, and soak time is 8h; Pull control water after immersion terminates out, by same method carry out the 2nd time, the 3rd time, the 4th and the 5th soak; Salted jelly fish water after 5 times are soaked is rinsed well.Separately arrange a control group, get 500g salted jelly fish equally, add 1 liter of acetum and soak, the compound method of acetum is the food additives glacial acetic acid containing 10ml in 1L solution, and other step is identical.
3) hot water blanching: by above-mentioned salted jelly fish 55 DEG C of hot water blanchings of rinsing well with water after 5 times are soaked, 40 seconds blanching time, put into cold water after pulling out and cool.
Adopt the salted jelly fish of above-mentioned two kinds of distinct methods process, 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 quality comparation of the different immersion process process of table 2
Claims (1)
1. the removal methods of residual aluminum in salted jelly fish, it is characterized in that its step comprises cleaning, acetic acid and calcium acetate mixed solution and soaks and hot water blanching, concrete steps are as follows:
1) clean: the cleaning of salted jelly fish use water, removal impurity, be cut into the silk that 1-5mm is wide;
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish is put into corrosion resistant food-grade container, add acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives glacial acetic acid of 5-15ml, the food additives calcium acetate of 10-20g in the mixed solution described in 1L, salted jelly fish: acetic acid and calcium acetate mixed solution=1:2 (kg/L), namely every kilogram of salted jelly fish uses 2 liters of acetic acid and calcium acetate mixed solution, and soak time is more than or equal to 2h; Pull control water after immersion terminates out, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: the above-mentioned DEG C hot water blanching of salted jelly fish 55-70 after soaking flushing, blanching time 20-40 second, puts into cold water and cools after pulling out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310326550.8A CN103445037B (en) | 2013-07-30 | 2013-07-30 | Method for removing residual aluminum in salted jelly fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310326550.8A CN103445037B (en) | 2013-07-30 | 2013-07-30 | Method for removing residual aluminum in salted jelly fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103445037A CN103445037A (en) | 2013-12-18 |
| CN103445037B true CN103445037B (en) | 2015-04-01 |
Family
ID=49728217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310326550.8A Active CN103445037B (en) | 2013-07-30 | 2013-07-30 | Method for removing residual aluminum in salted jelly fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103445037B (en) |
Families Citing this family (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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | The preparation method of instant jellyfish food |
| 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 |
| CN102293425A (en) * | 2011-09-07 | 2011-12-28 | 中国水产科学研究院黄海水产研究所 | Method for processing salted jelly fish |
| CN102726770A (en) * | 2012-07-13 | 2012-10-17 | 中国水产科学研究院南海水产研究所 | Processing method of water-retention ready-to-eat natural rhopilema esculentum |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000000058A (en) * | 1998-04-13 | 2000-01-07 | Ryuubi:Kk | Washing and foreign matter removing device of edible jellyfish |
-
2013
- 2013-07-30 CN CN201310326550.8A patent/CN103445037B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075861A (en) * | 1993-02-09 | 1993-09-08 | 郑恩莹 | The preparation method of instant jellyfish food |
| 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 |
| CN102293425A (en) * | 2011-09-07 | 2011-12-28 | 中国水产科学研究院黄海水产研究所 | Method for processing salted jelly fish |
| CN102726770A (en) * | 2012-07-13 | 2012-10-17 | 中国水产科学研究院南海水产研究所 | Processing method of water-retention ready-to-eat natural rhopilema esculentum |
Non-Patent Citations (1)
| Title |
|---|
| 叶湖,等.海蜇中铝限量标准探讨及安全食用建议.《中国食品卫生杂志》.2013,第25卷(第3期),第268-271页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103445037A (en) | 2013-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103355568B (en) | Method for reducing aluminium residual quantity in salted jellyfish | |
| CN103875787B (en) | A kind of production method of fresh-keeping sausage casing | |
| CN101233919B (en) | Method for preparing tuna food | |
| CN103054061A (en) | Chicken claw with pickled peppers and processing method thereof | |
| CN109362861B (en) | Method for cleaning crayfish by secondary ultrasonic wave | |
| CN103445037B (en) | Method for removing residual aluminum in salted jelly fish | |
| CN103355704B (en) | Processing method for salted jellyfish | |
| CN103829289B (en) | Method for removing residual aluminium in salted jelly fish | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN105077390A (en) | Preparing method of quick-frozen squid coated-powder product | |
| KR101223017B1 (en) | Manufacturing method of ripening fish containing oybean paste including lacquer-tree | |
| CN104222254A (en) | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent | |
| CN101099579A (en) | Method for pickling salted duck's eggs with proper salt | |
| CN103349189B (en) | Method for reducing aluminium residue in salted jellyfish | |
| CN103416790A (en) | Frozen abalone processing technology | |
| CN105533494A (en) | Abalone processing method | |
| CN104304842A (en) | Method for reducing content of nitrite in edible bird's nest | |
| CN103637137B (en) | Processing method of low-salt instant mei-tsai | |
| CN104489230A (en) | Production method of dried peach | |
| CN104939001A (en) | Processing method for cress | |
| CN103404898A (en) | Preparation method of gizzard chicken rolls | |
| CN104222918A (en) | Preparation method of pickled seasoning crispy turnips | |
| CN105231161A (en) | Green recovering technique for pickled vegetables | |
| CN104082392B (en) | A kind of method of salting and processing of frozen fish | |
| CN104509797A (en) | Cress processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
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 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model |