Dealumination Technology Of Salted Jellyfish And Preparation Of Jellyfish Product

Jellyfish is a popular seafood food.It is high in protein,low in fat and rich in vitamins and various indispensable chemical elements for human body and can be used as food and medicine.The capture period is from August to October every year.Affected by its own characteristics and the temperature of the capture season,it will rapidly autolyse if it is not treated.In China,the "Three second alum salt" method is usually used to treat fresh jellyfish,remove a large amount of water and make salted jellyfish for long-term storage in industrial production.The jellyfish can have a certain solidified form through the salting of salt alum,and its elasticity and toughness quality are improved.However,at the same time,it will also cause the problem that the aluminum residue will seriously exceeding the national standard.If eaten without treatment,aluminum will gradually accumulate in the human body and cause chronic toxicity,which is harmful to health.Based on this,this study explored the dealumination process of salted jellyfish,the home dealumination method and the preparation process of innovative jellyfish snack food.Using the commercially available salted jellyfish as raw material,the dealumination effects of malic acid solution dealumination process and ultrasonic-assisted malic acid solution dealumination process were explored.The optimal process of soaking and dealumination with malic acid solution was finally determined as follows: malic acid concentration 0.7%,material-liquid ratio 1:10,soaking time three hours,soaking temperature 25?.Under these conditions,the aluminum residue in jellyfish decreased from 800.25 mg/kg to 87.89 mg/kg.The optimum process of ultrasonic-assisted malic acid solution soaking for dealumination was as follows: malic acid solution concentration 0.7%,material-liquid ratio 1:5,ultrasonic power 250 W,ultrasonic frequency 25 k Hz,ultrasonic time 60 min.Under these conditions,the residual aluminum content decreased from 800.25 mg/kg to85.96 mg/kg.These results are far below the maximum limit of 500 mg/kg in the national standard.Through the determination of basic nutrients and the analysis of texture quality,it was determined that ultrasonic-assisted malic acid solution dealumination could not only improve the dealumination effect,shorten the processing time,but also have less effect on the nutritional components and texture quality,compared the method without ultrasonic.This study provides theoretical guidance for the industrial processing of jellyfish.Using the commercially available salted jellyfish as raw material,the dealumination methods using purified water and edible vinegar solutions of different types and acidities were explored.Finally,It is suggested to use rice vinegar or white vinegar to pre-treat the salted jellyfish at home.If rice vinegar or white vinegar with a total acid of ? 9 g/100 m L is used for dealumination treatment,the recommended treatment conditions are as follows: the amount of vinegar added is 5%,the ratio of material-liquid is 1:5,and the soaking time is eight hours.If the rice vinegar or white vinegar solution with total acid?3.5 g/100 m L is used for dealumination treatment,the recommended treatment conditions are as follows: the addition of edible vinegar is 10%,the material-liquid ratio is 1:5,and the soaking time is eight hours.The above methods are simple and easy to implement,and can reduce the pathogenic risk of aluminum accumulation in human body by reducing the residual amount of aluminum in jellyfish.Using the dealuminated low-aluminum jellyfish as raw material,the seasoning and drying process were explored,and an innovative jellyfish snack food was prepared,which will enrich the variety of jellyfish products and provide ideas for the jellyfish processing industry.In conclusion,through the above research,the dealumination process of salted jellyfish was provided,a simple and easy household dealumination method was proposed,and a new processing product was developed,which provided new ideas for the healthy and safe consumption of jellyfish.