Jellyfish is rich in protein, fat, riboflavin, thiamine, iodine, calcium, iron, phosphorus and so on. It is widely distributed in the north and south seas of China, with zhejiang coastal area producing the most.
Fresh jellyfish contains more water, if not stored properly easy to dry shrinkage or decay. One is the pickling method, jellyfish do not touch fresh water, it is salted with salt layer by layer in the mouth of a small jar (or pot) in the mouth of the jar to put a layer of salt, and then sealed.
Another method is to soak the jellyfish in alum and salt water to seal it. According to the ratio of 500 grams of jellyfish, 50 grams of salt, 5 grams of alum, with warm water to dissolve the alum, salt, cool, pour into the jar (should be soaked in jellyfish is appropriate) can be sealed. The above method can keep jellyfish for several years without deterioration. Otherwise perishable. However, traditional preservation methods affect taste and are not safe enough for food safety.
The customers are jellyfish farmers in zhoushan. Now they want to conduct deep processing and increase the added value of products. The simple vacuum packaging cannot guarantee the long-term storage of jellyfish. Saltwater and alum is not good at healthy.
Vacuum bag jellyfish microwave sterilization
Customer has bring 500 g samples with bags, with a 2450 MHZ 18 kw processing equipment for experiments of microwave, the microwave power set is 100%, the transmission rate of 15 hz, set the temperature of 80 degrees, open heat removal, after the sample has a slight rise of microwave equipment bags, lead to higher temperature, considering the jellyfish moisture content is too high, at 90%, absorbing strong warming faster, decided to adjust the equipment to try again. The microwave power was adjusted to 65%, the conveyor belt was kept at 15HZ and the temperature was set at 75℃. Then the experiment was carried out. The jellyfish packaging bags sterilized by the microwave equipment showed no deformation, no color change and no swelling. The experiment was very successful. According to this data, two more experiments were carried out, and the results were very good. The reliability of the experimental data was confirmed and the customer took the samples back for analysis.
Considering the current output of the customer, it processes about 1 ton per day. According to the output, a 30kw air-cooled microwave equipment is recommended to the customer. The processing products are single and the common button control, thus can not only save costs, but also meet the demand. Imports and exports are raised by 2 cm, and jellyfish of various shapes can enter the equipment smoothly and can process products of 180~220 kg per hour.
Jellyfish moisture content as high as 90% above, high sterilization temperature will make its contraction and loss of water became stiffness and loss raw food flavor and taste. And microwave sterilization can basically maintain the crisp taste and flavor of the original jellyfish, the product does not shrink stiff. In the sterilization and preservation of packaged food, the penetration of microwave does not destroy nutrients and low temperature sterilization, showing obvious advantages. The successful application of microwave to the sterilization and preservation technology of packaged food, extending the original preservation period of 30 days to 6 to 7 months, has raised the technical achievements to a new stage.
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