Artificial jellyfish skin is a new type of bionic food. Its appearance and quality are comparable to those of natural jellyfish skin. Regular consumption can lower blood sugar and blood lipids in the human body, and has a significant preventive effect on coronary heart disease and obesity. It is used by guests. At banquets, cold grills, soups, and stir-fry are all delicious. At present, most of the artificial jellyfish skins on the market are made with sodium alginate as the main raw material, and the cost is relatively high. In this process, kelp is directly used to make improved sodium alginate, and then artificial jellyfish skin is produced from sodium alginate, so that the cost is low and the quality is better. The new process will be specifically introduced below.

1. Preparation of improved sodium alginate from kelp

Soak the dried kelp in water for one day, remove impurities and rinse twice with clean water, then pick it up, cut into thin strips about 10 mm long and 2 mm wide, add 0.8% sulfuric acid solution and soak for 2-4 hours to remove the calcium from the kelp Then rinse twice with clean water, add 7% soda ash solution (sodium carbonate) twice the amount of raw materials to keep the temperature at 60℃, and stir. The mixing should be light, just stir the kelp and water. After 2 hours, filter and dilute the filtered solution with sulfuric acid to adjust its PH value to 7.5-8. At this point, the modified sodium alginate solution is prepared.

2. Artificial jellyfish skin formula and production process

(1) Ingredients formula: 580 grams of sodium alginate solution; 20 grams of gelatin; 90 grams of calcium chloride; 5 grams of sodium hydroxide; 200 grams of salt; 5 grams of monosodium glutamate; 100 grams of water.

(2) Production process: preparation of raw material solution

Dip the gelatin into 100 ml of water, slowly heat it to melt, when it is completely melted, add 580 g of alginic acid solution, mix well, let stand for 6 hours, mix again, add an appropriate amount of sodium hydroxide, and adjust the pH to 10. .

Prepare a calcium chloride solution, mix calcium chloride and water at a ratio of 20:100 to a calcium chloride aqueous solution, then dissolve 90 g of calcium chloride in 450 ml of water, and wait to be completely dissolved to form a coagulation liquid.

To solidify and form, pour the raw material liquid into the enamel tray, each time the amount is 400 ml, so that it flows naturally into a film with a thickness of about 2-3 mm, spray some coagulation liquid on the film with a sprayer, and then Pour some coagulation liquid in the pan to increase the coagulation speed, let it stand for 1 hour, take off the film, and put it in the coagulation liquid tank for 2 hours to serve.

Wash and decontaminate, wash the solidified film several times with clean water, and then soak in clean water. Generally, it needs to be soaked for 12 hours. The water is changed every 4 hours during soaking. After wrapping, remove it and let it dry.

Seasoning: Spread the jellyfish skin in a basin, then mix salt and MSG according to the ratio, and evenly sprinkle on the surface of the jellyfish skin, then cover with a layer of jellyfish skin, sprinkle, and cover again, usually sprinkle four to five Just layer it. After about 3 days, the condiments are fully absorbed by the jellyfish. At this time, some water analysis reveals that the volume of the jellyfish skin is also reduced. This is a normal phenomenon.