CN86107707B - Method for producing artificial jellyfish - Google Patents

Abstract

The invention relates to a production method of artificial jellyfish. It is made up by using algin, starch and gelatin as raw material through the processes of uniformly stirring raw material and water, forming, solidifying and forming in calcium salt, rinsing with clear water and boiling and sterilizing with saline water. The artificial jellyfish produced by the method has simple process and low production cost, the color, shape and taste of the finished product are similar to those of natural jellyfish, the finished product has certain toughness and chewy brittleness, the mouthfeel is good, the preservation time is long, and the method is convenient for popularization and application in the food industry.

Description

The production method of man-made jellyfish

The present invention relates to the production method of sea food substitute, be specifically related to the production method of man-made jellyfish.

Because the output of natural jellyfish can not satisfy the demand in market, therefore as far back as the seventies, Japanese Ajincomoto Co., Inc just is developed into man-made jellyfish.The base stock of this man-made jellyfish is the soy protein isolate made with soybean and is the algin that raw material is made with the brown algae marine alga, its production method is, with soybean protein and algin by 1: 3 dry weight match well add that water is pinched fully behind the material and, beat stain, both are integrated evenly, add calcium salt again, contact mixes until solidifying, and washes raffinate, boiling five minutes dehydrates at last and makes finished product.When edible dried product is put into the water suction and soak, but just chopping, eat after mixing seasoning matter.The advantage of this method is that dried product is convenient to store.But owing to must soak through suction when edible, goods become soft easily and lose the due fragility of jellyfish, and mouthfeel is relatively poor, edible also sense inconvenience slightly.And dehydrating process, production technology is also complicated.And if this product is behind retort sterilization, no longer packing becomes finished product through dehydrating promptly, then owing to water content in the finished product is very high, bacterium is breeding growth in this high moisture soy protein products very easily, so though the wet finished product fragility of this kind is better, but very easily putrid and deteriorated, be unfavorable for transportation, sell and preserve.And above-mentioned jellyfish is a base stock with soybean protein and algin, and the cost of raw material is also higher.

The present invention In view of the foregoing makes, and purpose is to provide a kind of production method of man-made jellyfish, and with the man-made jellyfish that the method is produced, its look, shape, flavor and natural jellyfish are quite similar, have the fragility and the toughness of natural jellyfish, and mouthfeel is good; Be difficult for putrid and deterioratedly again, can preserve the long period, instant, good for health; And the necessary technology of this kind jellyfish production method is simpler, and cost of material is lower, is convenient to industrial applying.

The production method of man-made jellyfish of the present invention, use comprises the raw material of algin, starch and edible gelatin, through comprising the production process of following operation, be operation 1., raw material that comprises above-mentioned three kinds of materials and water are stirred into uniform pasty material, and 2. operation is processed into sheet to above-mentioned pasty material and solidifies setting in containing the forming liquid of binder, 3. operation makes and infiltrates the finished product that salt is made saliferous in the sheet semi-finished product matrix after the curing.

The production method of aforesaid man-made jellyfish, because replaced soybean protein of the prior art with starch, cost of material is lower; Compare with soy protein products, the growth and breeding rate of bacterium is also lower under identical condition, and finished product is handled through oozing salt again, salt infiltrates among the finished product matrix, make finished product itself have certain sterilization or bacteriostasis, so be difficult for putrid and deterioratedly, under the moisture state of height, also can preserve the long period; It must be through not dehydrating process, and production technology is simpler, and producing cost is lower; Finished product needn't be through soaking instant; Finished product is processed to profile like the jellyfish, and algin and gelatin make finished product have fragility like the natural jellyfish, toughness and color and luster, can add other compositions with seafood flavor in processing raw material, so this finished product has the look similar to natural jellyfish, shape, flavor; It is tender and crisp to eat mouth, and mouthfeel is good, can be cold and dressed with sauce, can propagandize hotly again; Contain trace elements such as zinc, iron in the finished product, do not contain the material of any harmful human body, have certain purging and intestine lubricating action, so edible useful health.

Fig. 1 is the FB(flow block) of one embodiment of the invention.Further specify the present invention below in conjunction with embodiment.

As shown in Figure 1, to be processed into the algin of powdery, 12 edible gelatin, starch and dried small shrimp (the dried small shrimp powder that sieves through 120 mesh sieve) earlier with 1: 2: 6: 1 dry weight ratio, fully mixed mixing thoroughly under dry powder, put into about 35 ℃ warm water then, the weight of this water is 4 times of dry raw material weight approximately, stir with the rotating speed of machine mixer again, just can stir into uniform pasty material through about 20 minutes with 1440 rev/mins.So the use powder raw material is because powder is convenient to stir.Above-mentioned used raw material algin can use for example byproduct of sea-tangle generation in the processing of system iodine of algae bio, and its Main Ingredients and Appearance is a sodium alginate, and the source of algin is very abundant.Above-mentioned starch can use the starch of being produced by wheat, corn or other coarse cereals.So edible gelatin uses 12, be because this kind gelatin viscosity foot helps solidification forming, and can make finished product have high toughness, also can use other edible gelatin certainly, but at this moment the quality of finished product is poor slightly.Algin, edible gelatin, starch three's dry weight ratio scope can be 1: 1～and 8: 5～20, if the algin consumption is very few, fragility deficiency when then finished product is chewed, eat mouth and do not resemble jellyfish, if the gelatin consumption is very few, the not enough easy fracture of finished product toughness then, consumption is crossed influences cost at most.So present embodiment adopts algin: gelatin: the proportioning of starch=1: 2: 6.

Dried small shrimp adds as flavor enhancement, must be processed into powdery earlier before using, and particle is thin more good more, so that evenly sneak into.Flavor enhancement also can use other food with seafood flavor, for example various algae extracts such as laver.After preparing material by above-mentioned requirements, earlier this batching fully mixed mixing thoroughly under dry powder, otherwise, be difficult for stirring evenly after adding water.Algin is more easily dissolving in warm water, if but water temperature is too high, and molten powder can produce bonding, be unfavorable for the dissolving of algin and stirring evenly of material, so the warm water that generally can add 20 ℃～40 ℃, effect is the best with used 35 ℃ of present embodiment, because at this moment the dissolution velocity of algin is the fastest.Water temperature if be lower than 20 ℃ or be higher than 40 ℃ then difficulty stir evenly.Also have, if mixing speed is low excessively, just mixing time must be very long, therefore, rotating speed generally should be got more than 300 rev/mins, and present embodiment utilizes 1440 rev/mins motor directly to drive and stirs, and only needs about 20 minutes, can stir into uniform pasty material.

Above-mentioned uniform pasty material is processed into tablet like the jellyfish through forming machine, drops into to make it solidify setting in the forming liquid again.Binder in the forming liquid can use calcium salt, for example calcium chloride, calcium gluconae etc., and calcium salt can use separately, can multiple calcium salt mixes and uses, and also can use the calcium salt that has added other compositions.Binder in the present embodiment is formulated by calcium chloride, calcium gluconae, salt and arcanite, and their dry weight ratio is 8: 1: 20: 0.5, and the pH value of its aqueous solution (forming liquid) is 4～6.Because if use calcium gluconae separately, solidify the effective of setting, but the cost height, and if use calcium chloride separately, then cost is low and effect is not ideal enough, adopts the binder of said ratio, can obtain that effect was not only good, cost but also lower setting effect.In addition, the salt in the binder can make finished product prolong storage life, and arcanite makes finished product increase fragility.The pH value of forming liquid generally should be controlled at 3～8, with 4～6 for well: the pH value is too high, and finished product feels like jelly, and mouthfeel is not crisp, and the pH value is low excessively, finished product toughness deficiency, very easily fracture.In addition, aluminium chloride etc. also have the setting of curing effect, but because of having the victimization body, so should not be as the food binder.

The sheet semi-finished product that solidify after the setting should pass through clear water rinsing (about 20 minutes), and the forming liquid that flush away adheres to is in order to avoid finished product has peculiar smell, and then put into the salt solution of salt content about 20%, boiling sterilization through boiling in about 5 minutes and allowing among the salt infiltration finished product matrix.The salt content scope of salt solution is advisable with 3～25%.A certain amount of salt must be contained in the finished product matrix, antibacterial, anti-corrupt rotten effect could be played, so the salt content of salt solution can not be low excessively; The salt solution salt content is if surpass 25%, good antimicrobial effect, but too salty, and it is mouthful poor to eat, so salt content should not be too high.Salt solution salt content in the present embodiment is about 20%, boils sterilization back through boiling and takes out to cool off to pack and become finished product.The preservation result of the test shows, the moisture finished product of this height is placed 3 wheat harvesting periods down at higher temperature (28～38 ℃), and only otherwise be subjected to outside contamination, bacterial population also will not increase, and can satisfy the food hygiene requirement all the time, so edible safety.In addition, solidify setting and, also can boil sterilization, and directly sprinkle more salt, allow salt dissolving back infiltrate in the matrix, play antibacterial antisepsis without boiling through the semi-finished product of clear water rinsing.When adopting this method, should be stricter to the hygienic requirements of whole process of production.With the weight ratio of the man-made jellyfish after salt and the rinsing can be 1: 5～20 because the salt consumption is very few, fungistatic effect is poor, crosses the too salty at most mouthfeel that influences.

Claims (9)

1, a kind of production method of making man-made jellyfish, feature is, its raw material comprises algin, starch and edible gelatin, and three's dry weight ratio is 1: 5～20: 1～8, its production process comprises: 1. operation stirs into the raw material that comprises above-mentioned three kinds of materials and water the material of uniform pasty state, and 2. operation is processed into sheet to above-mentioned pasty material and solidifies setting in containing the forming liquid of binder, 3. operation makes and infiltrates the finished product that salt is made saliferous in the sheet semi-finished product matrix after the curing.

2, by the described man-made jellyfish production method of claim 1, it is characterized in that, above-mentioned operation 1. in, the powder raw material that multiple material is formed is mixed thoroughly under dry powder earlier, adds the water stirring then.

3, by the described man-made jellyfish production method of claim 2, it is characterized in that, above-mentioned operation 1. in institute to add water be 20 ℃～40 ℃ warm water, rotating mixing speed is more than 300 rev/mins.

By the described man-made jellyfish production method of claim 3, it is characterized in that 4, the 1. middle temperature that adds water of above-mentioned operation is about 35 ℃, mixing speed is 1440 rev/mins.

5, by the described man-made jellyfish production method of claim 1, it is characterized in that above-mentioned binder is meant the material of the calcium salt that contains calcium chloride, calcium gluconae and so on, the pH value of its aqueous solution (forming liquid) is 3～8.

6, by the described man-made jellyfish production method of claim 5, it is characterized in that, contain calcium chloride, calcium gluconae, salt and arcanite in the above-mentioned binder, their dry weight ratio is 8: 1: 20: 0.5 and the pH value of its aqueous solution (forming liquid) be 4～6.

By the described man-made jellyfish production method of claim 1, it is characterized in that 7, the semi-finished product after the above-mentioned curing setting carry out the operation salt that oozes 3. again and process after the clear water rinsing.

8,, it is characterized in that above-mentioned to ooze salt processing be that semi-finished product are dropped into salt content is to boil in 3～25% the salt solution to boil sterilization by the described man-made jellyfish production method of claim 7.

9, by the described man-made jellyfish production method of claim 7, it is characterized in that above-mentioned to ooze salt processing be to add salt in semi-finished product, salt and half-finished weight ratio are 1: 5～20.