Study Of Seasoned Ready-to-use Jellyfish

Jellyfish is rich in nutrient, protein, carbohydrate, vitamins, inorganic salts and low of fat. It is delicious. It is important of its economic and medical value. In our country it has a history as food for Millennium. It is in line with the needs of modern health food. But most of the market products are rough third salted jellyfish, it needs a long time to desalination before eating, it is very inconvenient. There are some separate packaging ready to use jellyfish products now, but it also needs the cold chain storage. With the success of large scale artificial breeding, research and development of jellyfish resource is of great significance.Firstly, studies were carried of the desalination process, the results showed that the salt content of third salted jellyfish is 24-26%. At room temperature, plenty water soaking of the jellyfish, the desalination process takes 9h to close 0 percent, with 7h the jellyfish can be reach the convenient level of salt content of food products. Temperature and the flow of water has great influence on desalination rate, you can raise the temperature and maintain water flow to accelerate the speed of desalination, improve the efficiency of desalination, and reduce the consumption of time. We preliminary calculated the stage number of multilevel reverse flow soak system.Secondly, researches were took of make seasoned ready to use jellyfish product of third salted jellyfish, its difference is that this product first seasoned then to package, instead of jellyfish silk and seasonings separate packaging. The best formula for the products: salt content is 2%, Garlic powder is 1%, chili oil is 3%, sesame oil volume is 2%. Formulation of acid, garlic powder, chili oil and soy sauce can play a role on the control of microbial products. The shelf life of RTU is 6month (20℃) and the quality of RTU produced according to the paper-based process is superior to separate packaging products, it can be eaten right after open the package.Finally microbiology tests, sensory observation, and soluble solids content test were taken to investigate the factors that affect the quality of ready-to-use jellyfish (RTU). It can maintain good shape, texture, mouth feel and color for a long time at 20℃. The results of SDS-PAGE and the differential scanning calorimetry (DSC) indicated that the main reason which caused the poor shape and texture of RTU was the collagen deterioration at high temperature (such as 37℃) , but not the corruption caused by microorganisms nor enzyme.