The Study Of New Processing Method On Jellyfish

Jellyfish resource was edible in China and loved by consumers for its good nutritional value and crispy taste. At present “Three alum-two salt” was the most traditional manufacturing method, but a large amount of aluminum was residued which bringing safety problems and it was not convenient to eat. With the quicker life rhythm of people, more convenient security products were in favorite. This paper aimed to improve the salting process of jellyfish, offer some optimization methods for pre-treated technology and develop new convenient instant products, broaden new ideas and methods for further processing.The effects of compound phosphate auxiliary processing technology on the salting process were studied. The present results showed the optimal conditions: the proportion was 1kg jellyfish head 5g compound phosphate. Under this condition, the products’ quality as well as it’s water-holding capacity was obviously improved, at the same time, the quantity of residual alum, protein content and the losses in the period of storing were obviously decreased. Additionally, the dose of alum in the process of second and third procedure reduced 25% and 33.3% respectively, at the same time, the treatment time was lower than that of traditional method for 2 days.The processing craft of reducing alum and wiping off fishy smell were investigated in this study and the volume of alum was taken as an index to analyze the effect of compound phosphate, lactic acid and ultrasonic treatment. According to the signal factor and orthogonal experiments, the optimal way was: jellyfish was immersed with compound phosphate(in the concentration of 0.11%, the proportion for sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate was 1:1:6) for 20 hours, then it was dealed with lactic acid(0.75%) at 38℃ for 60 minutes, finally it was treated at 38℃ by ultrasonic waves(102W) for 35 minutes. The jellyfish was immersed with 10% cooking wine for 90 minutes, which could wipp off fishy smell of jellyfish without affecting it’s color.Firstly, The optimum drying parameters combined with freeze-dry and microwave was determined through orthogonal experiments. The parameters were as follow: pre-freezing temperature was-35℃, the conversed drying-time was 13 h, the optimum microwave power of microwave drying was 696 W. Then, we investigated the effects of 5 drying methods on texture, color, rehydration character and other indexes. This result indicated that the sensory quality of vacuum freeze microwave drying had no significantly difference between these two products. Combined drying had remarkably shortened the drying time and improved the sensory quality of end-products, The comparison results showed that it was a suitable method for drying Jellyfish.