CN108056149B - Fresh jellyfish cryopreservation method - Google Patents
Fresh jellyfish cryopreservation method Download PDFInfo
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- CN108056149B CN108056149B CN201711365860.5A CN201711365860A CN108056149B CN 108056149 B CN108056149 B CN 108056149B CN 201711365860 A CN201711365860 A CN 201711365860A CN 108056149 B CN108056149 B CN 108056149B
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- 241000242583 Scyphozoa Species 0.000 title claims abstract description 115
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000005138 cryopreservation Methods 0.000 title description 3
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 18
- 229920001525 carrageenan Polymers 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 9
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 238000003860 storage Methods 0.000 claims description 12
- 229940113118 carrageenan Drugs 0.000 claims description 11
- 239000000679 carrageenan Substances 0.000 claims description 11
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 159000000000 sodium salts Chemical class 0.000 claims description 6
- 208000005156 Dehydration Diseases 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 229940033631 carrageenan sodium Drugs 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000013535 sea water Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 230000007774 longterm Effects 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims 1
- 239000000243 solution Substances 0.000 description 15
- 229910052782 aluminium Inorganic materials 0.000 description 8
- 229940037003 alum Drugs 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- -1 aluminum ion Chemical class 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000700108 Ctenophora <comb jellyfish phylum> Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000001095 inductively coupled plasma mass spectrometry Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention aims to provide a method for freezing and preserving fresh jellyfish, which comprises the steps of soaking fresh jellyfish in a K-type carageenan solution and a potassium chloride solution, and then freezing and preserving, thereby effectively overcoming the problem of low water retention rate of the existing jellyfish freezing processing, and improving the water retention rate of the frozen jellyfish from below 50% to above 80%. And the fresh jellyfish preserved by the method of the invention has good taste.
Description
Technical Field
The invention belongs to the technical field of aquatic product storage and processing, and particularly relates to a fresh jellyfish cryopreservation method.
Background
Jellyfish, also known as jellyfish, belongs to the phylum coelenterate, the class of potted jellyfish, the order of the Megalobatrachales, the family of Megalobatrachales, the genus jellyfish. Jellyfishes are widely distributed on coastal areas of China, and are main large-scale economic jellyfishes in coastal areas of China. The product has rich protein, inorganic salts, vitamins, etc., and high nutritive value, and is a nutritious food with high protein, low fat, and low calorie. The jellyfish also has the medicinal effects of clearing heat, reducing phlegm, preventing and treating tumors and the like, and has high economic value.
The water content of the jellyfish is more than 95 percent, and the jellyfish is harvested in summer and autumn at higher temperature, so that the jellyfish is easy to rot and deteriorate after being treated in time, and the quality is poor and the yield is low due to the improper processing method. The traditional method for processing fresh jellyfish is that after the fresh jellyfish is captured, the head and the body are separated, the internal organs and blood coats are removed, then the head and the body are respectively salted by salt and alum according to a specific proportion, the juice is filtered out to obtain salted jellyfish, and the jellyfish processed by three times of salt and alum (or mixture of primary alum and secondary salt and alum) is commonly called three alum extraction drying jellyfish. However, the jellyfish processed by the method has the problem of high aluminum ion content, and the aluminum ions have obvious toxicity to human bodies, so that the health of the human bodies can be harmed by eating the jellyfish product with high aluminum content frequently.
In previous studies, applicants have attempted to directly freeze fresh jellyfish; however, if the jellyfish is frozen and stored according to the conventional method, the result shows that the frozen jellyfish is seriously dehydrated after being thawed, the weight loss rate after being thawed exceeds 50 percent, the mouthfeel is not good, and the crispness is lost; the applicant has also tried to freeze after treatment with a water-retaining agent such as a complex phosphate, but no significant effect is produced. The reason is that the water content of the fresh jellyfish is more than 95 percent, and ice crystals are more easily generated in the freezing process.
Disclosure of Invention
The invention aims to provide a method for freezing and preserving fresh jellyfishes, thereby making up for the defects of the prior art.
The invention relates to a method for freezing and preserving fresh jellyfish, which comprises the following steps:
1) pretreatment of fresh jellyfish
The pretreatment comprises the steps of separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream film and blood coat from the umbrella part of the jellyfish, and washing with seawater;
2) shredding
Cutting the umbrella part of the jellyfish treated in the step 1) into thick threads with the thickness of 5 mm-10 mm and the width of 5 mm-10 mm by a shredder;
3) dehydration treatment
Mechanically stirring and dehydrating the cut jellyfish shreds, wherein the stirring speed is 10-60 r/min, and the stirring time is 3-5 h;
4) soaking treatment
Firstly, immersing jellyfish shreds in carrageenin solution (the material-liquid ratio is 0.5-1: 1) with the mass-volume ratio g/ml of 0.1-0.3% for 2-3 h, then fishing out the jellyfish shreds, immersing the jellyfish shreds in potassium chloride solution with the mass-volume ratio g/ml of 0.1-0.2% for 1-2 h (the material-liquid ratio is 1:1), fishing out the jellyfish shreds, washing the jellyfish shreds with water, and draining;
wherein the carrageenan is K-type carrageenan sodium salt, and the molecular weight is 20000-50000D;
wherein the temperature of the carragheenan solution is 5-20 ℃, and the temperature of the potassium chloride solution is 0-10 ℃;
5) quick freezing
Placing the soaked jellyfish strips at-30 ℃ for quick freezing for 30-60 min;
6) storage of
Packaging the quick-frozen jellyfish strips, and then transferring the packaged jellyfish strips into a refrigeration house at the temperature of-18 ℃ or below for long-term storage; preferably, the temperature fluctuation during storage should not exceed 2 ℃.
The invention uses K-type carageenan solution and potassium chloride solution to soak fresh jellyfish, and then carries out freezing preservation, thereby effectively overcoming the problem of low water retention rate of the existing jellyfish freezing processing, and improving the water retention rate of the frozen jellyfish from less than 50 percent to more than 80 percent. And the fresh jellyfish preserved by the method of the invention has good taste.
Detailed Description
The method aims to solve the problem that the salt content and the aluminum ion content of the prepared jellyfish exceed the standard due to the fact that a large amount of salt and alum are used in the existing three-alum processing method or the rapid pickling method of the jellyfish; the applicant engaged in research on jellyfish processing for many years; however, the existing seafood freezing method is adopted for freezing and storing, and obvious dehydration phenomenon can occur after thawing. The treatment with a water-retaining agent such as a composite phosphate and the like followed by freezing was attempted, but no significant effect was produced. The reason is that the water content of the fresh jellyfish is more than 95 percent, and ice crystals are more easily generated in the freezing process. Therefore, the applicant finally obtains the method of the invention by screening the oligosaccharide species and the concentration of the soaking solution by using marine polysaccharides and oligosaccharides.
The present invention will be described in detail with reference to examples.
Example 1: basic steps and screening procedures of the method of the invention
The basic steps of the method of the invention are as follows:
1) shredding the pretreated jellyfish:
the method for pretreating fresh jellyfish comprises the following steps: separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream film and blood coat from the umbrella part of the jellyfish, and washing with seawater;
shredding the pretreated jellyfish, and cutting the jellyfish into thick shreds with the thickness of 5-10 mm and the width of 5-10 mm by a shredder;
2) dehydration treatment
Mechanically stirring and dehydrating the cut jellyfish shreds, wherein the stirring speed is 10-60 r/min, and the stirring time is 3-5 h;
3) soaking treatment
Firstly, immersing jellyfish shreds in 0.1-0.3% carragheenan solution (the material-liquid ratio is 0.5-1: 1) for 2-3 h; then fishing out and soaking the mixture for 1 to 2 hours (the material-liquid ratio is 1:1) by using 0.1 to 0.2 percent potassium chloride solution, fishing out and cleaning the mixture by using water, and draining;
wherein the carrageenan is K-type carrageenan sodium salt, and the molecular weight is 20000-50000D. The preparation method comprises the following steps of decomposing K-type carrageenan serving as a raw material by using carrageenase, carrying out molecular weight classification by using an ultrafiltration membrane to obtain the K-type carrageenan with the molecular weight of 20000-50000D, adding sodium hydroxide to convert the K-type carrageenan into sodium salt, and carrying out nanofiltration desalination, concentration and drying to obtain the carrageenan.
Wherein the temperature of the carrageenan solution is 5-20 ℃, and the temperature of the potassium chloride solution is 0-10 DEG C
5) Quick freezing
Placing the soaked jellyfish at-30 deg.C, and quick freezing for 30 min;
6) storage of
Packaging the quick-frozen jellyfish strips, and then transferring the packaged jellyfish strips into a refrigeration house at the temperature of-18 ℃ or below for storage; preferably, the temperature fluctuation during storage should not exceed 2 ℃.
In the process of establishing the invention, different types and different molecular weights of oligosaccharides are screened, so that the water retention rate of the frozen jellyfish has the best effect, and the types and the molecular weights of the oligosaccharides used by the invention are finally determined.
Table 1: influence of K-type carrageenan sodium salts with different molecular weights on water retention rate of jellyfish
The detection method of the water retention rate comprises the following steps:
A. the unfreezing method comprises the following steps:
removing package of frozen shredded jellyfish, and weighing (m)0To an accuracy of 0.1g) in a thawing container, carefully agitated under normal flow water at a temperature below 20 ℃ so that the sample is not damaged, thawed until the surface ice layer is melted and all visible or accessible ice coating is removed and no hard heart is felt by hand. Placing completely thawed jellyfish in a basket with meshes, draining for 5min at an inclined angle, and weighing (m)1To the nearest 0.1 g).
B. Formula for calculating water retention
Water retention (%) ═ m1/m0x 100。
Example 2
Freezing and storing fresh jellyfish harvested from yellow sea in 2016, 8 months and 11 days, and specifically comprises the following steps:
1) shredding the pretreated jellyfish:
the method for pretreating fresh jellyfish comprises the following steps: separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and processing the jellyfish head and the jellyfish skin separately. Wherein the white cream film and blood coat of the umbrella part of the jellyfish are removed, and the jellyfish is washed clean by seawater;
shredding the pretreated jellyfish, and cutting into 5mm thick and 8mm wide thick shreds by a shredder;
2) dehydration treatment
Mechanically stirring and dehydrating 20Kg of jellyfish shreds, wherein the stirring speed is 20 r/min, and the stirring time is 3 h;
3) soaking treatment
Firstly, immersing jellyfish shreds in 10L carrageenin solution (the material-liquid ratio is 0.5:1) with the temperature of 18 ℃ and the concentration of 0.2% for 3 hours; then fishing out and soaking in 0.2% potassium chloride solution at 4 ℃ for 2h, fishing out and washing with water, and draining;
the preparation method of the carrageenan solution comprises the following steps:
dissolving K-type carrageenan sodium salt with the molecular weight of 20000-50000D in an aqueous solution, and stirring to prepare a carrageenan solution;
5) quick freezing
Placing the soaked jellyfish at-30 deg.C, and quickly freezing for 35 min;
6) storage of
Packaging the quick-frozen jellyfish strips, and storing in a refrigeration house at-18 ℃.
The frozen jellyfish strips stored for 3 months and 6 months were taken out for quality inspection at 2016, 11 months and 2017, 2, 11 months, respectively.
The result shows that the water retention rates of the thawed jellyfish shreds preserved by the technology are 91 percent and 87 percent respectively; the result proves that the jellyfish can be effectively preserved; and after the preserved jellyfish is processed, the taste is not obviously different from that of fresh jellyfish.
Table 2: water retention after thawing of jellyfish results of example 2
| Freezing storage time | Frozen fresh jellyfish | The invention relates to frozen fresh shredded jellyfish |
| 3 months old | 46％ | 91％ |
| 6 months old | 39％ | 87％ |
Meanwhile, the aluminum content of the thawed jellyfish is measured by an inductively coupled plasma mass spectrometry method (GB/T23374-2009) for measuring aluminum in food according to the national standard, and the result shows that the aluminum ion content of the jellyfish stored by the method is obviously lower than that of other existing jellyfish storage methods (Table 3).
Table 3: data of aluminum content in jellyfish wire of example 2
Claims (4)
1. A method for freezing and preserving fresh jellyfish is characterized by comprising the following steps:
1) pretreatment of fresh jellyfish
Separating the head part and the umbrella part of the caught fresh jellyfish along the belly of the umbrella body by a knife, removing the jellyfish in the body cavity, and separately processing the head part and the umbrella part of the jellyfish; removing white cream film and blood coat from the umbrella part of the jellyfish, and washing with seawater;
2) shredding
Cutting the jellyfish umbrella part processed in the step 1) into jellyfish shreds by a shredder;
3) dehydration treatment
Mechanically stirring and dehydrating the cut jellyfish shreds, wherein the stirring speed is 10-60 r/min, and the stirring time is 3-5 h;
4) soaking treatment
Firstly soaking jellyfish strips in carragheen solution for 2-3 h, then fishing out the jellyfish strips, soaking the jellyfish strips in 0.1-0.2% potassium chloride solution for 1-2 h, fishing out the jellyfish strips, cleaning the jellyfish strips with water, and draining;
the carrageenan is K-type carrageenan sodium salt with the molecular weight of 20000-50000D, and the concentration is 0.1% -0.3%;
5) quick freezing
Placing the soaked jellyfish strips at-30 ℃ for quick freezing for 30-60 min;
6) storage of
Packaging the quick-frozen jellyfish strips, and transferring the packaged jellyfish strips into a refrigeration house at the temperature of-18 ℃ or below for long-term storage.
2. The method of claim 1, wherein the jellyfish shreds in step 2) are 5mm to 10mm thick and 5mm to 10mm wide.
3. The method according to claim 1, wherein the temperature of the carrageenan solution in step 4) is 5 to 20 ℃.
4. The method as claimed in claim 1, wherein the temperature of the potassium chloride solution in the step 4) is 0-10 ℃.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1781385A (en) * | 2004-12-03 | 2006-06-07 | 曲晓 | Method for freshness preserving and storage and transport of jellyfish by freezing technology |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
| JP5276860B2 (en) * | 2008-03-13 | 2013-08-28 | 株式会社日立ハイテクノロジーズ | Scanning electron microscope |
| CN106259841A (en) * | 2016-08-17 | 2017-01-04 | 湖北兴发化工集团股份有限公司 | The water-retaining agent without sodium of a kind of freezing Tilapia Fillet and method thereof |
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