Title: Tech. for preserving jellyfish
Application Number: 96120541 Application Date: 1996.12.12
Publication Number: 1154205 Publication Date: 1997.07.16
Approval Pub. Date: Granted Pub. Date: 2000.02.23
International Classifi-cation: A23B4/023,A23L1/33
Applicant(s) Name: Yu Yongqing Address: 264403
Inventor(s) Name:
Attorney & Agent: SUN JIAWEI
Abstract:
     The main technology for fresh-keeping jellyfish is that after the jellyfish is got out of seawater, it is separated into jelly fish head and meat, then cleaned and put into a vessel containing salt water and alum, dusted with salt, pressurized, added more jellyfish and dusted with salt, after 8-10 hrs, it is pressurized. Repeat above process 4-5 times, take out the jellyfish and put into another vessel containing tap water, add more jellyfish and dust with salt until the vessel is full. The concentration of salt solution is 5-32 degree Baume. The taste of jellyfish preserved by this technique can be compared with that of fresh jellyfish.
Time: 7
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