浸泡对市售盐渍海蜇皮及海蜇头影响分析

Analysis of Soaking for Commercial Salted Jellyfish and Jellyfish Head

通过对浸泡时长的实验研究,以期得到对海蜇皮和海蜇头的盐分、水分及明矾含量影响的客观了解。实验结果显示,海蜇皮浸泡16 h和24 h后水分含量分别达到96.0%和96.6%,盐分降至1.82%和0.19%,明矾含量降至0.28%和0.11%;海蜇头浸泡16 h和24 h后水分含量达到95.4%和97.8%,盐分降至2.80%和0.28%,明矾含量降至0.28%和0.10%。结果表明,淡水浸泡能有效降低海蜇皮和海蜇头的盐分和明矾含量,且经过24 h海蜇皮和海蜇头的盐分可降至0.2%~0.3%左右,味觉几乎无法辨别到咸味,明矾含量也可降至0.1%左右,远低于国家对铝元素每日摄入限量值0.004 g。

Based on the experimental study on the soaking time,the content of salt,water and alum of jellyfish and jellyfish head was got. The experimental results showed that the water in jellyfish came up to 96. 0% and 96. 6% after16 h and 24 h,the salt of jellyfish was down to 1. 82% and 0. 19%,the alum of jellyfish was down to 0. 28% and0. 11% in the same time. The water in jellyfish head came up to 95. 4% and 97. 8% after 16 h and 24 h,the salt of jellyfish was down to 2. 80% and 0. 28%,the alum of jellyfish was down to 0. 28% and 0. 10% in the same time. It turned out that fresh water soaking can reduce the amount of salt and alum in jellyfish and jellyfish head. The salt of jellyfish and jellyfish head can reduce to about 0. 2% ~ 0. 3% after 24 h,and the salty taste was almost impossible to tell.Alum content was lowered to 0. 1%,it was far lower than the state of aluminum daily limit value of 0. 004 g.