Study on the processing technology of soft canned jellyfish
2019-07-24 07:04:02
Jellyfish is a large-scale edible jellyfish that grows in the ocean. It is an intestine animal and is widely distributed. It is found in every sea area of ​​Guangdong coast. The annual production season is in the summer and autumn high temperature season. The shape of the jellyfish is like an umbrella. The body of the umbrella is commonly known as "sea lice" and the mouth wrist is commonly known as "sea bream." Begonia is rich in protein, iodine and inorganic minerals, of which calcium and iron content is particularly prominent; jellyfish can be used as a medicine, has a certain effect on the treatment of hypertension, bronchitis, asthma, goiter, maternal vaginal bleeding, inflammation and other diseases. In China, sea otters are mainly exported and have been reduced in recent years; the domestic market is mainly fresh, and most of them have not reached the Sancha and have too much loss. In this experiment, the jellyfish skin was seasoned and processed to produce nutritious, crispy, delicious and uniquely flavored soft-packed ready-to-eat sea products, aiming to provide a new way for the processing and utilization of jellyfish.
First, materials and equipment
1, raw and auxiliary materials 1 Begonia: purchased from the market San Begonia Mink 2 flavoring: soy sauce, sesame oil, ginger, garlic, chili powder, sugar, salt, monosodium glutamate
2, the main equipment: vacuum sealing machine, high pressure sterilization pot
3, packaging bags: tin foil composite bags
Second, the process of three Bohai Sea fur → cleaning → soak → drain → blanching → seasoning → bagging → vacuum sealing → autoclave → finished product
Third, the operating points (1) raw material selection: Select the shape of the skin round and complete, the color is white or shiny, tough and crunchy trifoliate, if fresh, you have to go through the first, second or Sanhe processing.
(2) Cleaning: In addition to canal impurities, sand, washed with tap water 3-5 times.
(3) Soaking: soaking in salt and sea bream, soaking time is about 2 hours.
(4) Blanching: The purpose is to remove a portion of the water and coagulate the protein so that it is tightly packed for easy seasoning and packaging.
(5) Seasoning: The drained raw material is added to the seasoning tank so that the sauce is fully infiltrated into the jellyfish skin.
(6) Vacuum sealing: The vacuum degree is 0.09MPa, and the sealing preheating temperature is 250°C.
(7) High Pressure Sterilization: Sterilization at 110°C for 10 minutes, counter-pressure cooling.
(8) Insulation test: The finished product is kept in a 37°C incubator for 14 days for inspection.
Fourth, the results discussed with the reader
1. Determination of blanching process The blanching process has a close relationship with the quality of the finished product. For this purpose, it is selected to be cooled rapidly after being treated at 100° C. for different times. The results are shown in Table 1.
The jellyfish skin is cooled after being treated at 100°C for 1 minute. The sensory quality is good, but the dehydration rate is too low, which affects the seasoning and the solid content of the finished product. Therefore, it is considered that the blanching process condition is 100°C and 2 minutes is suitable.
2, the effect of seasoning on the quality of finished products According to different flavors, can adjust the content of pepper, sugar, salt in the formula, made of spicy jellyfish jellyfish or sweet and sour jellyfish and other flavors; spicy flavor instant jellyfish sauce recipe As follows (after scalding after scalding):
10% of ginger, 5% of garlic, 1%-1.5% of chili powder, 1% of sugar, amount of soy sauce, sesame oil, monosodium glutamate, and water-retaining agent.
3. Conditions of Sterilization Process Conditions Sterilization process conditions have an important influence on the preservation time, color and flavor of the finished product. For this reason, the tests have been conducted to determine the appropriate sterilization process conditions for the base.
Table 1 Effect of Blanching on Sensory Quality of Jellyfish Item Number Dehydration Rate (%)
Exterior
1100°C, 1min
59.7
Full, translucent, crisp
2100°C, 2min
82.4
Slightly crisp, flexible
3100°C, 3min
87.4
Bent, tough
4100°C, 4min
88.2
Bending too, very tough
First, materials and equipment
1, raw and auxiliary materials 1 Begonia: purchased from the market San Begonia Mink 2 flavoring: soy sauce, sesame oil, ginger, garlic, chili powder, sugar, salt, monosodium glutamate
2, the main equipment: vacuum sealing machine, high pressure sterilization pot
3, packaging bags: tin foil composite bags
Second, the process of three Bohai Sea fur → cleaning → soak → drain → blanching → seasoning → bagging → vacuum sealing → autoclave → finished product
Third, the operating points (1) raw material selection: Select the shape of the skin round and complete, the color is white or shiny, tough and crunchy trifoliate, if fresh, you have to go through the first, second or Sanhe processing.
(2) Cleaning: In addition to canal impurities, sand, washed with tap water 3-5 times.
(3) Soaking: soaking in salt and sea bream, soaking time is about 2 hours.
(4) Blanching: The purpose is to remove a portion of the water and coagulate the protein so that it is tightly packed for easy seasoning and packaging.
(5) Seasoning: The drained raw material is added to the seasoning tank so that the sauce is fully infiltrated into the jellyfish skin.
(6) Vacuum sealing: The vacuum degree is 0.09MPa, and the sealing preheating temperature is 250°C.
(7) High Pressure Sterilization: Sterilization at 110°C for 10 minutes, counter-pressure cooling.
(8) Insulation test: The finished product is kept in a 37°C incubator for 14 days for inspection.
Fourth, the results discussed with the reader
1. Determination of blanching process The blanching process has a close relationship with the quality of the finished product. For this purpose, it is selected to be cooled rapidly after being treated at 100° C. for different times. The results are shown in Table 1.
The jellyfish skin is cooled after being treated at 100°C for 1 minute. The sensory quality is good, but the dehydration rate is too low, which affects the seasoning and the solid content of the finished product. Therefore, it is considered that the blanching process condition is 100°C and 2 minutes is suitable.
2, the effect of seasoning on the quality of finished products According to different flavors, can adjust the content of pepper, sugar, salt in the formula, made of spicy jellyfish jellyfish or sweet and sour jellyfish and other flavors; spicy flavor instant jellyfish sauce recipe As follows (after scalding after scalding):
10% of ginger, 5% of garlic, 1%-1.5% of chili powder, 1% of sugar, amount of soy sauce, sesame oil, monosodium glutamate, and water-retaining agent.
3. Conditions of Sterilization Process Conditions Sterilization process conditions have an important influence on the preservation time, color and flavor of the finished product. For this reason, the tests have been conducted to determine the appropriate sterilization process conditions for the base.
Table 1 Effect of Blanching on Sensory Quality of Jellyfish Item Number Dehydration Rate (%)
Exterior
1100°C, 1min
59.7
Full, translucent, crisp
2100°C, 2min
82.4
Slightly crisp, flexible
3100°C, 3min
87.4
Bent, tough
4100°C, 4min
88.2
Bending too, very tough
Character:
| Variety type: | early maturity water spinach variety |
| seeds type: | Green Water Spinach Seeds |
| Maturity: | 55 to 60days after planting |
| Leaf color: | Bright green |
| Best grow temperature: |
25 to 30 °C |
| Yield: |
3500 to 4000kgs/667m2 |
| Plant height : | About 37cm |
| Indoor or outdoor: | Outdoor and greenhouse |
| Resistant: | High temperature and raining |
| Other: |
Straight plant, thick and light green stem, good flavor and wide adaptability. |
Cultivation point:
| Best grow temperature |
Line space |
Plant space | Sowing dosage |
|
25 to 30 °C |
16cm | 15cm | 13 to 15kgs/667m2 |
Green Water Spinach Seeds quality:
|
Purity |
Neatness |
Germination percentage |
moisture |
origin |
|
≥95.0% |
≥98.0% |
≥60.0% |
≤8.0% |
Ningxia, China |
Water Spinach Seeds
Water Spinach Seeds,ZQS01 Water Spinach Seeds,Green Stem Water Spinach Seeds,Green Water Spinach Seeds
Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com