The summer table, cold jellyfish is a colorful and fragrant pre-dinner cold dishes, crisp and refreshing, appetizing and food. That for real and fake jellyfish how do you identify it? The following is what I organized for you to identify the authenticity of jellyfish, I hope to help you.

Natural jellyfish is the ocean root mouth jellyfish family of organisms, captured and then processed by the salt alum pickle, the appearance of milky white, flesh yellow, yellowish, moist and glossy surface, not easy to break when pulling, the mouth bite tough, the shape of the natural round, no broken edge. Artificial jellyfish is yellowish or milky white in color, the jellyfish threads look bigger and whiter, the flesh is crispy, and it tastes crunchy and loud. Some are brittle but lack toughness, easy to break when pulling, rough texture like chewing powder and slightly astringent flavor, belong to the artificial jellyfish in the lower quality.

If the jellyfish is purple-black, with a fishy odor and pus-like liquid, it means that it has been spoiled. The more obvious way to tell is to look at the price. Artificial jellyfish cost about 1 yuan per catty and retail prices are much lower than natural jellyfish. The laziest way is to buy pre-packaged jellyfish from regular companies with QS mark in regular shopping malls and supermarkets, which can effectively reduce the probability of buying artificial jellyfish. There are many varieties of jellyfish on the market, and they are not limited to the coastal cities where you can buy jellyfish, so I'd like to provide you with some simple methods of identification, and I hope you can help us a little bit with your purchases.

1, color identification

Good quality jellyfish skin? It is white, creamy white or light yellow, with a moist and shiny surface and no obvious red spots.

Sub-quality jellyfish skin? Grayish-white or tea-brown, with poor surface gloss.

Poor quality jellyfish skin? The surface shows dark gray or blackened.

2, brittleness identification

Good quality jellyfish skin? Crunchy and tough, chewing sound.

Sub-quality jellyfish skin? Poor degree of crunchiness, no toughness.

Poor quality jellyfish skin? Crispy texture, easy to tear, no brittleness and toughness.

3, shape identification

Good quality jellyfish skin? Natural round, no hole in the center, the edge is not broken.

Sub-quality jellyfish skin? The shape is not complete, there is broken phenomenon.

Poor quality jellyfish skin? Incomplete shape, easy to rupture.

Why use salt and alum in jellyfish processing

The basic method of jellyfish processing is to use salt and alum for pickling. Understanding the role of salt and alum in jellyfish processing can improve processing technology and product quality.

The main reason for the corruption and deterioration of aquatic products is due to the decomposition of its body autolytic enzymes and bacteria. Bacterial reproduction and growth need to have enough water, if the aquatic products can be dehydrated, the water content is reduced to a minimum, it can inhibit the reproduction of bacteria; so that the product protein coagulation, but also will reduce bacterial decomposition.

Salt pickling and preservation of aquatic products can be anticorrosive, mainly due to its osmotic dehydration effect. High concentrations of salt can make the water in the aquatic products continue to seep out, resulting in a lack of moisture due to the living environment of bacteria and difficult to reproduce, but also make the bacteria themselves due to dehydration and difficult to breed. In addition, the dehydrating effect makes the protein coagulate and become insoluble protein, which also reduces the possibility of bacterial decomposition. As far as the processing of jellyfish products is concerned, due to its particularly high water content and the high temperature during the jellyfish production season, the bacterial reproduction and growth rate is fast, so the decomposition and corruption of jellyfish itself is much faster than the penetration process of salt, and the use of salt to pickle jellyfish does not have an effective antiseptic effect. Therefore, must then use a kind of dehydration and solidification of protein substances and salt mixed use, alum that is this kind of material, cheap and non-toxic. The chemical name of alum is potassium aluminum sulfate, which is a compound salt. Low concentration of alum has a strong astringent, drying and dehydrating effect, can also make jellyfish protein, gland secretion and autolytic protein exudate protein coagulation for insoluble proteins, and many bacteria itself cell protein coagulation.