Duration: 01/01/2023 - 31/07/2025
Contact: BSc. Vu Xuan Son; vxson@rimf.org.vn
Content
Objectives: * General objective: Build a technological procedure of processing technology of some value-added products originated from jellyfish, contributing to improve the efficiency of the jellyfish processing industry and minimizing environmental pollution. * Specific objectives: - Built up a technological process of primary processing and preservation of raw material with impurity ratio ≤ 0.1%, scale 200 kg/batch. - Built up a technological process of production and preservation of collagen-rich drink from jellyfish, with collagen content ≥ 1,000 mg/100 ml of drink, scale 200 kg of raw materials/batch. - Built up a technological process of production and preservation of spice marinated jellyfish with protein content ≥ 3%, moisture ≤ 50%, scale 200 kg of raw materials/batch. - Built up a technological process of production and preservation of instant jellyfish products, with weight of jellyfish ≥ 50%, scale 200 kg of raw materials/batch. - Collagen-rich jellyfish drink: 500 bottles (50 ml/bottle, ≥ 1,000 mg collagen/100 ml); meeting food safety standards. - Instant spices marinated jellyfish: 500 product packages (150 g/package), meeting food safety standards. - Instant jellyfish: 500 product bags (150 g/bag), meeting food safety standards. - All products are registered trademarks protection. Content: - Content 1: Research on the technological process of primary processing and preserving raw jellyfish material. - Content 2: Research on the technological process of producing and preserving collagen-rich drinks from raw jellyfish material. - Content 3. Research on the technological process of producing and preserving spices marinated jellyfish products. - Content 4. Research on the technological process of producing and preserving instant jellyfish products.
Output