METHOD TREATMENT AND STORAGE OF COMMERCIAL JELLYFISH Russian patent published in 2010 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to fish industry particularly to methods of processing sea organisms and production of ready for use product out of them, to production of a new food product out of jellyfish Rhopilema asamushi to be exact. Jellyfish is washed, cut and subjected to syneresis for 3 hours. Then brine complete salting is performed until saltiness of the product is 4.0-7.5%, and which is performed in complex fixative medium of 8-15% table salt solution containing 5-10% of concoction of oak bark with ratio of brine and jellyfish being 1:1 for 24-48 hours at the solution temperature of +2…+6°C with the following storage in this medium up to 6 months.

EFFECT: invention enables to produce semi-finished product of jellyfish Rhopilema asamushi with stable consistency maximally close to the native one maximally preserving the liquid phase of the semi-finished product as well as valuable and biologically active ingredients of the raw materials, reduce raw material processing duration and weight losses while processing by 7-10 times.

1 cl, 3 tbl, 3 ex