JP2593839B2 - Hot jellyfish processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing hot-water jellyfish , which has a uniform texture and is suitable for mass production.

[0002]

2. Description of the Related Art Edible jellyfish is generally stored in a salted state. The salted jellyfish, jellyfish umbrella, the part of the foot,
It is pickled with salt and alum, dehydrated gradually, and then translucent and turquoise is pickled and processed. This salted jellyfish is placed in the distribution process as it is or cut into 3 to 5 mm widths. Then, they are desalted and cooked in ordinary households.

[0003] As a cooking method at home, there are two types of cooking methods, as disclosed on page 144 of Shukanoka and Sake Encyclopedia (Shufu no Tomosha). The first method is a method of washing with water, desalting, returning quickly with hot water, and immersing in a seasoning liquid. The second method is a method of immersing in a seasoning liquid after immersing in hot water of 50 to 60 ° C. for about 30 minutes, discarding the hot water, immersing in hot water for 1 to 2 hours to remove salt, and immersing in hot water.

[0004]

SUMMARY OF THE INVENTION In any of the cooking methods,
Since it is necessary to remove the salt and return it with hot water,
It takes 0 minutes to 2 hours, and it takes a lot of time to cook, and there is a problem that it is not enough for instant cooking. In addition, the work of returning with hot water is important in obtaining plump and crunchy meat quality unique to jellyfish, but in order to obtain a suitable meat quality, it is necessary to return hot water based on skilled empirical rules, Not everyone can cook the same thing.
As described above, since the cooking time is long and the cooking method requires skill, the spread of jellyfish as a home cooking is limited, and it cannot be said that the jellyfish is widely spread as a favorite food.

Therefore, the present inventors have developed a hot-water jellyfish that has been subjected to desalting and hot water replenishment in advance, and can be immediately edible at home or the like after being immersed in the seasoning liquid or immediately immersed in the seasoning liquid. We focused on the fact that if it were put into the distribution process, it would be possible to expect a further increase in demand as a favorite food.
And as a result of intensive research on a method of processing hot-water jellyfish that can be processed in large quantities and obtain a uniform meat quality, the present invention has been achieved, and the purpose of the present invention is to make the jellyfish unique plump and chewy. To provide a hot-water jellyfish processing method with uniform meat quality and suitable for mass production
It is to try.

[0006]

In order to solve the above-mentioned problems, a method for processing a hot-water jellyfish is to cut a salted jellyfish and dipping the cut jellyfish pieces in hot water at a temperature of 70 to 98 ° C. for 18 to 2 seconds. After that, the solution is rapidly cooled with ice water, then desalted by washing with water, and then immersed in an aqueous solution containing an organic acid and an alcohol as a solute.

As the hot-water jellyfish obtained by this processing method, the hot-water jellyfish is hot-water-removed by uniform heating to remove salts, and the organic acid 0.1 jelly.
It contains 1 to 0.005% by weight and 2 to 0.5% by weight of alcohol, is plump and chewy, and can be consumed immediately.

[0008]

[Effect] Jellyfish hot water recovery and desalting are carried out in mass production at a factory. In particular, even if a large amount of jellyfish are reconstituted at the same time, the meat quality after reconstitution is required to be good and uniform.
For this purpose, it has been found that rather than immersing in lukewarm water for a long time, immersing it in hot water for a short time and then cooling it rapidly with ice water to fix the state. In other words, hot water rejuvenation is a process in which the jellyfish is thermally denatured to improve the return and make the jellyfish plump. However, slow cooling after passing through hot water in a continuous process causes unevenness due to the scattered state of jellyfish. Therefore, uniform cooling can be achieved by uniformly cooling rapidly with ice water. If the temperature of the hot water is lower than 70 ° C., the hot water recovery time becomes longer than 18 seconds.
It is preferable to perform the processing within the above 6 seconds. If it exceeds 98 °, it will be in a boiling state, and the hot water recovery time will be shorter than 2 seconds, making it impossible to secure uniform hot water recovery.

After the hot water is returned to ensure uniform meat quality, salt is removed over time. Further, immersion in an organic acid enhances the hydrophilicity of the jellyfish by adjusting the pH and improves the yield. The immersion in alcohol is to suppress the growth of various germs and improve the preservability. In order to make the yield expressed by the product weight relative to the weight of the raw materials around 100%, it is necessary to contain 0.1 to 0.005% by weight of the organic acid, and the storage period of the chilled state at 10 ° C. Is up to 30
To reach the day, 2-0.5% by weight of alcohol
Must be contained. To this end, add 0.2-0.01% by weight of organic acid, alcohol 4
Use a mixture of about 1% by weight and soak for about 2 days.

[0010]

Embodiments of the present invention will be described below. FIG.
It is a figure which shows the processing method of this invention, and FIG. 2 is a figure which shows the state of the change of the jellyfish piece by the method of this invention.

In FIG. 1, 1 is a salted jellyfish, 2 is a jellyfish piece, 11 is a cutting machine, 12 is a conveyor, 13 is a boiler, 14 is a hair remover, 15 is a cooling tank, 16 is an agitator, and 17 is an agitator. The draining tank 18 is a soaking tank.

As the salted jellyfish 1 as a raw material, a so-called Hai Choi Pai, which is widely available in Fujian and Guangdong provinces of China, is used. In particular, the ones that are thick, tight, and white in color are good. The salted jellyfish 1 is cut into strips having a thickness of 2 mm × a width of 5 mm × a length of 150 mm by a cutting machine 11 to obtain jellyfish pieces 2 as shown in FIG. The jellyfish pieces 2 are continuously conveyed to a boiler 13 by a conveyor 12.

The boiler 13 has a structure in which two sub-conveyor belts 12a and 12b run parallel to each other at regular intervals and are guided in a V-shape into the hot water 12c. Hot water 12
The temperature of c is controlled by the amount of steam from the steam inlet 12d, and a uniform temperature is maintained by the stirring propeller 12e. In addition, new water is supplied little by little, and the hot water overflows. This hot water 12c
Is controlled at 70 to 98 ° C., and the conveyor belt 12
The jellyfish pieces sandwiched between a and 12b pass through the hot water 12c for a predetermined time of 18 to 2 seconds according to the transport speed and are returned to the hot water. By this hot water rejuvenation, the jellyfish pieces 2 undergo thermal denaturation, which improves the return and makes the jellyfish pieces plump. Because of the high-temperature heating, even if the jellyfish piece 2 is thick, heat is passed, thermal denaturation is reliably performed, and the jellyfish piece 2 becomes plump with uniform return. However, because of the short time, the salt is hardly removed. As shown in FIG. 2 (b), the jellyfish piece 2 that has been thermally denatured is in a state like a coiled konjac.

The jellyfish pieces 2 are passed through a large number of brush rollers 14a into which a hot water shower 14a is poured to remove lint and the like, and are continuously put into a cooling bath 15 as they are. The cooling bath 15 is filled with ice water mixed with ice 15a, and is cooled rapidly. The jellyfish pieces 2 from the boiler 13 and the hair remover 14 are not always uniformly distributed and sent out, and their scattered densities are different.
Therefore, when cooling over a long period of time, such as natural cooling, a cooling difference occurs, causing unevenness in meat quality.However, when cooling with ice water, rapid cooling is performed, and there is no time to produce a cooling difference, and hot water is returned. The meat quality is made uniform. The time of immersion in ice water may be until it cools down. However, in the illustrated example, since batch processing is performed thereafter, for example, 1 batch corresponding to one batch is used.
Soak until it reaches 00 kg and take out all at once. However, in the case of a small amount, the time required for cooling is about 2 minutes, which is sufficient, and salt removal is not performed so much. The jellyfish piece 2 after cooling is, as shown in FIG.
It has the same coil shape as (b).

The jellyfish pieces 2 taken out of the cooling tank 15 with a bucket or the like are used to remove the salt from the agitator 1 for complete desalting.
6 Desalting is performed by the agitated water in the agitator 16. Usually, stirring for about 10 minutes,
By performing the process about 5 times while changing the water every time, the salt is completely removed. The agitator 16 is also used for washing with water, and after washing with water, the smell peculiar to jellyfish is taken, and the hardness becomes moderate.
It is in a plump state and crisp. After the desalting, as shown in FIG. 2 (d), the coil absorbs moisture and most of the coil becomes a stretched konjac shape.

The jellyfish pieces 2 after desalting are put into a drain tank 17 by suction of a pump or the like, and drained. The jellyfish pieces after the drainage are put into the soaking tank 18 by manual work or the like. The immersion liquid 18a is used because the jellyfish tissue contains organic acids and alcohols, and is usually immersed for about two nights. Organic acids are used to adjust the pH and increase the hydrophilicity of jellyfish, and acetic acid, malic acid, citric acid, fumaric acid, lactic acid, tartaric acid and salts thereof and glycono-delta-lactone are used alone or in combination as appropriate. In particular, acetic acid is preferred because of its high water absorption. When this organic acid is mixed in a soaking solution at 0.2 to 0.01% by weight and soaked for 2 days, about 1/2 to 0.15% by weight of the jellyfish pieces 2 penetrates.

Alcohols are used to suppress the growth of various germs and improve the preservability. When mixed with 4 to 1% by weight of the immersion liquid and immersed for 2 days, about 1/2 to 2 to 0.5% by weight is obtained.
Penetrates jellyfish pieces. In this way, the pickled jellyfish pieces are drained, packed and shipped. Then, the consumer can soak the desired seasoning and eat it as it is. In this case, if the mini-bottle of seasoning is put together when packing, it becomes an instant food. Consumers can also prepare their own seasonings and soak in them for a while before placing them on the table.
In this case, only the above-mentioned jellyfish are packed for packing. Furthermore, the above-mentioned jellyfish can be packed and sold in a state where it is immersed in an appropriate seasoning.

Next, specific experimental examples will be described with reference to Table 1. 300g of salted jellyfish is immersed in hot water of 70-98 ° C for 18-2 seconds as in number 1-12, boiled and cooled rapidly with ice water. And then immersed in an aqueous solution containing 0.15% by weight of acetic acid and 3.7% by weight of alcohol as a solute, weighed after boiling, draining, and immersing to calculate the yield.

[0019]

[Table 1]

As shown in Table 1, in the boil at 70-98 ° C. for 18-2 seconds, the yield exceeded 100% and there was no reduction in the product weight. In addition, all fleshy and chewy meat qualities were maintained, and there was no variation in meat qualities. In addition, there was no change in meat quality even after packed and stored in a chilled state at 10 ° C. for 30 days. By the way, the effective storage period was 3 to 4 days in a state of simply washing with water and desalting.

[0021]

According to the hot-water jellyfish processing method of the present invention, even a salted jellyfish which is thick and firm and hard to lose salt content, is odorless, has a plump, crunchy and good meat quality. And this meat quality is uniform,
It is possible to industrially mass-produce, to provide cheap and high-quality hot-water jellyfish. Also, the hot water refining bath of the present invention
The hot-water jellyfish obtained by the method of processing
It can be stored for about 30 days in a chilled state of $ C, and can be sold packed in a specialty food store or supermarket. In addition, the hot-water jellyfish obtained by the hot-water jellyfish processing method of the present invention can be eaten in Chinese restaurants or ordinary homes without complicated processing, simply by adding to the seasoning, or It can be instantly served on the dining table as if it had been dipped in the seasoning for a while and then eaten. As a result, there is an effect that the spread of jellyfish as an appetizer for home cooking and Chinese restaurant can be expanded.

[Brief description of the drawings]

FIG. 1 is a view showing a processing method of the present invention.

FIG. 2 is a diagram showing a state of change of jellyfish pieces according to the method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Salt jellyfish 2 Jellyfish piece 11 Cutting machine 12 Boiler 15 Cooling tank 16 Agitator 17 Drainage tank 18 Dipping tank

Claims (1)

(57) [Claims] 1. Chopping salted jellyfish, immersing the cut jellyfish pieces in hot water at a temperature of 70 to 98 ° C. for 18 to 2 seconds, rapidly cooling with ice water and then desalting by washing with water, A method for processing a hot-water jellyfish, which is immersed in an aqueous solution containing an organic acid and an alcohol as a solute.