Study On The Preparation Of A New Jellyfish Condiment

The resources of jellyfish are very abundant in China, which contains inorganic salts and some substances such as protein, fatty acid, vitamin and nutrition. Jellyfish gonad also contains rich amino acids and polyunsaturated fatty acids, but it is frequently used as waste material of jelly producing and processing. Jellyfish gonad is one of valuable seafood for development, application and research, in which the content of essential amino acid, DHA, EPA is higher than other common seafood. Along with the development of the global food industry, the condiments with sole function already cannot satisfy the needs of all consumers, which has begun to develop in the direction of more green, health, nutrition. This paper studies on the preparation of a jellyfish condiment, to reduce waste and pollution, to expand the consumer market of jellyfish, which has a promoting effect of the added value of other aquatic products’ processing.The main composition of fresh jellyfish gonad has been determined. The moisture content is highest, accounting for79.68%of the wet basis. The contents of crude protein, fat, ash and mucopolysaccharides of jellyfish gonad are about12.03%,5.14%,1.80%and1.31%.Study the enzymatic process of jellyfish gonad by the degree of hydrolysis to determine the enzyme, and study the optimal conditions of enzymatic hydrolysis by single factor, orthogonal experiments.The study shows that trypsin is selected to hydrolyze at55℃, pH8.0, enzyme-to-substrate ratio1200U/g proteins,6hours, and papain is selected to hydrolyze at60℃, pH6.5, enzyme-to-substrate ratio1200U/g protains,5.5hours, and the final hydrolysis is33.82%.Study the deodorization process of jellyfish gonad protein hydrolyzate by smell as sensory evaluation and the recovery rate of nitrogen.The results show that:the best deodorization method combined with yeast and activated carbon, the method is first use activated carbon, the conditions for carbon addition of2.0%, temperature50℃, reaction time40min, filter, and then use yeast, condition for the addition of yeast extract0.03%, temperature30℃, reaction time30min. The sensory evaluation value is2.1, the nitrogen rate was86.68%.Study the deployment process of jellyfish condiment. The formula of optimal parameters:15%salt,8%vinegar,8%sugar,6%malt sugar,20%soy sauce,0.3%monosodium glutamat,0.015%sodium inosinate and guanylic acid sodium mixed,0.25%CMC-Na.Study the physical and chemical properties, health indicators and sensory indicators of the jellyfish condiment. It is tested, with light brown color, unique seafood freshness, no special smell, comfortable taste, appropriate and uniform form, without impurities.