White crystals appear on the outside of the jellyfish head packaging at home, what happened?

Jellyfish head at home.

There are white crystals on the outside of the package, which should be salt precipitation, because there will be a large amount of salt water in the head of jellyfish like this, so it is easy to crystallize salt after precipitation.

The jellyfish will leak when stored in the packaging for a long time, and the white crystals that appear are the saltwater crystals in the jellyfish, so there is no need to panic, and it is completely edible during the insurance period, and the identification is completed.

Jellyfish are packed in salt water, and the white crystals on the outside of the bag should be salt crystals.

This is the salt exuded by the dehydration of the jellyfish head, there is nothing wrong with it, don't worry, it is a normal phenomenon, it is a normal phenomenon.

The inside of the jellyfish package is salt water, and the white crystals on the outside are salt crystals. It's fine.

The liquid used to soak the jellyfish head is saturated salt water, and after the salt water overflows and soaks the bag, the white salt crystals precipitate as the water evaporates. This has no effect on the quality of the jellyfish head.

It should be that the water has evaporated, and the sodium chloride is saturated and precipitated. You can take it to the laboratory for analysis. In addition: Your method of tasting is too bad, and it is forbidden to taste it in the experimental operation

Jellyfish belong to the sea as an item in the sea, a layer of salt water on the surface area. When jellyfish are relatively dry, excessive salt accumulation will form a layer of crystalline granular salt.

If white crystals appear on the outside of the jellyfish head package at home, then it may be that some bacteria have been generated? Therefore, it can no longer be used.

The jellyfish scalp at home, oh oh, what happened to the white liquid that appeared outside, that's well, it's just an external influence, and the inside is regurgitated, and a white one appears.

White crystals appear on the outside of the jellyfish head packaging at home, what happened? I think when I put too much salt in the jellyfish head, my eyes come out.

It should be that the water has evaporated, and the sodium chloride is saturated and precipitated.

You can take it to the laboratory for analysis.

In addition: Your method of tasting is too bad, and it is forbidden to taste it in the experimental operation

The white crystals are the salt, and the salt will penetrate the packaging.

Natural jellyfish is a jellyfish in the ocean, caught and then salted and processed, the appearance is milky white, flesh yellow, light yellow, the surface is moist and shiny, not easy to break when pulling, the bite is tough, its shape is naturally round, no broken edge. Artificial jellyfish are yellowish or milky white in color, jellyfish silk.

It looks bigger, whiter, and the meat is crunchy and loud to eat. Although some are brittle but lack toughness, they are easy to break when pulled, and the taste is rough like chewing powder skin and slightly astringent, which belongs to the inferior products of artificial jellyfish. If the jellyfish silk is purple-black, fishy-smelling, and pus-like, it means that it has deteriorated.

And a more obvious way to distinguish is to look at **.

Jellyfish are also known as jellyfish.

Jellyfish is an edible jellyfish, until more than 1600 years ago in modern times, people began to eat jellyfish, we often eat jellyfish parts, mainly jellyfish head and jellyfish skin, but many people can not clearly point out that the "head" of jellyfish is **. In fact, the bottom of the jellyfish looks a lot like the dark red part of the leg, which is academically known as the mouth and wrist of the jellyfish, except for the short neck, the rest of the jellyfish head is also loved by people for its crispy and thick flesh.

And where we often mistake it for the head of a jellyfish, the smooth canopy of the upper part of the jellyfish is the jellyfish's skin, which is usually blue-blue or yellowish-brown and milky white.

The junction between the jellyfish head and the jellyfish skin is called the jellyfish brain, which is crystal clear, extremely delicious, and a delicacy not to be missed. There is a layer of film inside the jellyfish umbrella cover, called jellyfish coat, this part is steamed and dried to dry, and a pound is worth thousands of yuan.

Away from the sea, jellyfish seem to be relatively rare.

In fact, it is normal for people to not know much about jellyfish, which used to be relatively common on the seaside, and it was not until the 21st century that the jellyfish farming industry gradually emerged and developed rapidly. Most of the impressions of jellyfish are in the aquarium, which is small and charming to fluoresce behind the glass. It is true that jellyfish do not have specialized locomotor organs and can usually only float with the waves, but they can grow to a large size, sometimes with an "umbrella diameter" of more than 1 meter, so they are also called super-large or giant plankton.

How to distinguish good from bad jellyfish heads.

High-quality jellyfish head: It should be white, yellow-brown or reddish-amber and other natural colors, shiny, intact, no stings, thick and tough meat, and crunchy taste. Inferior jellyfish head: purple-black, poor hand-pinched toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid.

Because most of the domestic jellyfish products are produced in family workshops, it is difficult to control the quality control in the production process, and the unqualified products on the market mainly have the following forms, and consumers must be careful when purchasing.

1.Alum jellyfish: Some producers sell alum jellyfish products as finished products, this kind of jellyfish skin has a translucent jellyfish-like appearance, and has a soft and crisp white hemp rot shape, squeezed by hand, there is liquid overflow; The appearance of the jellyfish head is brownish-red, with a soft and white gelatin-like substance in the center, which is astringent, slippery, and inedible.

2.Some salted jellyfish products sold in the market are sold by immersion in salt water, and consumers should pay attention to the composition of the aqueous solution, as well as the solids content and net content in the packaging.

3.Artificial jellyfish: In recent years, some producers have used alginate and other raw materials to produce artificial jellyfish skin, because artificial jellyfish skin (silk) and natural jellyfish skin are similar in appearance, but there is no natural jellyfish skin nutrients, especially in inland areas consumers have poor ability to identify natural jellyfish skin, and they will be mistaken for natural jellyfish skin and purchased without careful identification when purchasing.

Jellyfish heads are divided into artificial and natural, but it is not difficult to distinguish between the two, the former looks white, dull, and bites silently; The latter is white and red, shiny, smooth on the surface, has a crisp sound when eaten, and tastes better. In addition to a certain distinction in the taste and **, it is also divided into jellyfish skin and jellyfish head, generally jellyfish skin is an umbrella-shaped part, and after production, it is a translucent round piece, white or milky white. The shape is not neat, the meat is relatively thin, and the color is uneven, such is defective, and the jellyfish head is made of the lower part of the jellyfish, touch, etc., and the taste is more crunchy than the jellyfish skin, and the white, yellow-brown or red-amber color is better.

Many. Ships, each time they are hit by a strong storm or controlled by bandits.

Therefore, scientists simulate the jellyfish's organs to feel infrasound, and the jellyfish's infrasound organs can sense whether a storm is coming, and his organs can understand the intensity of the storm and change its direction.

Therefore, scientists have successfully designed the jellyfish ear instrument based on the infrasound organ of the jellyfish, which has a resonator that speaks to receive infrasound waves, and this vibration can be converted into a converter of electrical impulses and an indicator. When this instrument is installed on the ship, the horn rotates 360 degrees, and when it receives infrasound waves from 8 Hz to 13 Hz, the rotation will automatically stop, and the indicated place is where the storm is coming, and the water fungus instrument will only show the strength of the coming storm, and it can also turn the bow of the ship to the direction where there is no storm. If there is no one to drive the boat, the boatmen want to rest, so they can set their own course and start their own mode to start the automatic sailing.

If you encounter a bandit abandonment, you will receive a red alert, he will not think out loud, he immediately uses the antenna to transmit the dragon to the headquarters, they will let the police immediately rush to control, bandits! As long as you fall in love with the jellyfish ear instrument on every ship, then every traveling ship will not be in danger!

In nature, as long as you pay attention, life is full of knowledge, seemingly ordinary nature, in fact, there are infinite mysteries, waiting for us to explore and discover.

The spoiled jellyfish is cloudy in color, soft in flesh, and has a fishy smell; Spoiled jellyfish are transparent, odorless, and tough, and are not easy to tear off when gently pulled by hand, and when they are fished out of the water and put for a while, they will be as soft as scotch tape.

Fresh jellyfish is crystal clear, the meat is thick and elastic, smell a fresh seafishy smell, look white with yellow, high-quality jellyfish silk is white or light yellow, colored, no red spots and sediment, spread out the jellyfish silk, the bigger and whiter and thinner the better, its meat is brittle, not hard, not broken, crisp to eat, chewy.

I don't know if you're talking about fresh jellyfish or pickled jellyfish. Fresh jellyfish should: crystal clear, thick and elastic meat, and smell fresh sea.

If the color is turbid, the meat is soft and smelly, it is rotten, but as long as the fresh jellyfish is not exposed to the sun and is not at too high a temperature, it will basically not rot, and at most it will slowly melt away. We seaside people dare not eat shrimp and crabs overnight because of their bad stomach, but there are no taboos on jellyfish that have been left for a few days. Salted jellyfish should be:

Brittle, easy to tear off by hand, stiff edges, no soft flocculents, no rotten holes in the middle, there may be a slight fishy smell in summer, this is normal. Because a large amount of salt is used in pickled jellyfish, as long as it does not enter fresh water, it will not deteriorate for three or two years.

Appearance differentiation.

A really good quality jellyfish head should be a natural color such as white, yellow-brown or reddish-amber, in addition to being shiny, it is only intact, not damaged, and has no stings;

The appearance of the fake jellyfish head is brownish-red, and there will be a soft and white gelatinous substance in the center;

Feel differentiation. The head of the real jellyfish not only looks shiny, but also feels that the flesh is thick and tough and not easy to break;

The head of the fake jellyfish is slippery to the touch and feels similar to jelly rubber;

Palate differentiation. The real jellyfish head has a crunchy and palatable taste and is chewy;

Fake jellyfish heads are astringent, slippery, and chewy;

In addition, we can also distinguish by smell, because jellyfish mostly live in saltwater areas, so they are often accompanied by a smell of fish. There are also salted jellyfish heads sold on the market, some of which are sold by soaking in brine, so you should pay attention to the composition of the aqueous solution, as well as the solid content and net content in the packaging.

The identification of real and fake jellyfish heads is introduced here, but everyone says that fake jellyfish heads are harmful, so what are the dangers of it? If there is no harm, why resist it?

In fact, the fake jellyfish head itself is harmless, and the food additives used in it are common gelatin, sodium alginate and agar. These ingredients can be used as legal food additives, and they are often found in foods such as jelly, yogurt, and ice cream that we usually eat. Moreover, sodium alginate and agar are also naturally derived soluble dietary fiber, so they are not very harmful.

Since most of the fake jellyfish products are made in small workshops and black workshops, the production environment is dirty and messy, and they do not have a production license, and it is incalculable how many bacteria will enter in the manufacturing. So from this point of view, it is better not to eat fake jellyfish heads!

Some people always want to confuse the real with the fake, so whether you are buying jellyfish head or other jellyfish products, you should pay more attention to what you want to buy, so that you can eat with confidence and happiness, don't you say?

Jellyfish is divided into two types: jellyfish skin and jellyfish head, and jellyfish skin is the upper umbrella-like part of the jellyfish, which is translucent and flexible after being made. The skin of the fine jellyfish is white or milky white and wild-colored, with large and flat pieces, thick and flexible flesh, and no variegated black spots. If the shape is not whole, the meat is thin, the color is uneven, and the meat layer is broken, it is a poor quality product, and the one with peculiar smell or overall erosion is a rotten and deteriorated product, which is inedible, and consumers should pay attention to distinguish it clearly.

Jellyfish heads are pickled from the lower heads and tentacles of jellyfish, and the texture is more crunchy than that of stinging skin. A good jellyfish head is white, yellow-brown or red-amber, the flesh is thick, there are no impurities such as sediment, and the taste is crisp and tough. The surface of the jellyfish head has a peculiar smell or has rotted and deteriorated, and is not edible.

In addition, when buying jellyfish products in small packages, pay attention to the date of manufacture, net content, color of jellyfish and the presence of impurities such as sediment. For ready-to-eat jellyfish, it is necessary to pay more attention to the production date, because: 1. The oil in the seasoning package should not be sealed in a plastic bag for a long time; 2. Loose packaging leads to excessive microorganisms, which will cause intestinal diseases after eating.

Do not buy ready-to-eat jellyfish products that have been bulging or the liquid in the bag has become cloudy. It is best to use up the ready-to-eat jellyfish at one time. Taizhou Taixing Quality and Technical Supervision Bureau "People's Quality Forum" column group.

My family has a white fat and neatly cut jellyfish head (sent by a seafood work friend) with a uniform milky white appearance, no variegation, crunchy taste, elastic, and no water in the salt 3 or 4 months, a little suspicious artificial goods. Some people say that if you scald it with boiling water, it is the real thing that can shrink it. Don't know if it makes sense?