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本研究是脱盐、矾的海蜇丝经化学杀茵液处理的软包装方便食品。所有微生物测定指标表明化学杀菌液Ａ、Ｃ、Ｄ的杀菌效果明显。本文还叙述了全脱盐、矾的海蜇丝软包装生产工艺及操作要点。理化指标的测定结果证明本生产工艺对海蜇丝的营养成分没有影响。海蜇丝软包装经３个月的常温贮藏，感官检验证明海蜇丝的外观和口感仍保持较好质地。
This study is a desalination, alum jellyfish silk by chemical kill liquid flexible packaging convenience food. All microbiological indicators show that the bactericidal effect of chemical bactericidal liquid A, C, D is obvious. This article also describes the full desalination, alum jellyfish silk soft packaging production process and operational points. Physical and chemical indicators of the measurement results show that the production process on the jellyfish silk nutrition has no effect. Jellyfish silk soft packaging by 3 months at room temperature storage, sensory tests showed that the appearance and texture of jellyfish wire still maintain a better texture.