YANG Xianqing, LI Laihao, WU Yanyan, DIAO Shiqiang, LI Liudong, CHEN Peiji, HAO Shuxian. Studies on the processing technology and formula of ready-to-eat jellyfish[J]. South China Fisheries Science, 2005, 1(2): 46-50.
Citation: YANG Xianqing, LI Laihao, WU Yanyan, DIAO Shiqiang, LI Liudong, CHEN Peiji, HAO Shuxian. Studies on the processing technology and formula of ready-to-eat jellyfish[J]. South China Fisheries Science, 2005, 1(2): 46-50.
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Studies on the processing technology and formula of ready-to-eat jellyfish

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  • This paper probed into the processing technology and formula screening of ready-to-eat(RTE) jellyfish. The methods of increasing brittleness of RTE jellyfish and of sterilizing were studied emphatically. The optimum method of increasing brittleness of RTE jellyfish had been chosen: 60℃ heating 40～60 s. The effect of seasoning on the color, flavor and taste of RTE jellyfish was studied by orthogonal design method. The best formula had been chosen (according to the scale): jellyfish 100, sauce 2.0,mature vinegar 3.0,capsicum oil 2.0, pimiento oil 1.5, garlic 1.0, peanut oil 1.0, salt 1.5, sugar 1.0,monosodium glutamate 0.5, IMP+GMP 0.05. 
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