Method for preparing low-alum salted jellyfish by utilizing NaFe ethylene diamine tetraacetic acid in place of alums

The invention discloses a method for preparing low-alum salted jellyfish by utilizing NaFe ethylene diamine tetraacetic acid (NaFeEDTA) in place of alums, and belongs to the technical field of food processing. According to the method, the NaFeEDTA partially replaces the alums necessary in the produc...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	QIANG YUEYUE, ZENG SHAOXIAO, LIN SHAOLING, GUO WENHUI, GUO ZEBIN, TAN SUO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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