CN101411464A - Sea tangle catsup and preparation method thereof - Google Patents
Sea tangle catsup and preparation method thereof Download PDFInfo
- Publication number
- CN101411464A CN101411464A CNA2008101594196A CN200810159419A CN101411464A CN 101411464 A CN101411464 A CN 101411464A CN A2008101594196 A CNA2008101594196 A CN A2008101594196A CN 200810159419 A CN200810159419 A CN 200810159419A CN 101411464 A CN101411464 A CN 101411464A
- Authority
- CN
- China
- Prior art keywords
- kelp
- sauce
- sea
- tangle
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
The invention relates to kelp sauce and a preparation method thereof. The preparation method comprises the following steps: firstly cleaning and soaking kelp, adding 15 to 25 percent of edible salt and 200 to 400 percent of water of the weight of the kelp to the kelp, placing the kelp in a heater for heating, when heating to between 40 and 45 DEG C, adding 2 to 10 percent of edible alkali of the weight of the kelp, continuously heating until the kelp becomes pasty, cooling the kelp to below 30 DEG C, and grinding the kelp into kelp paste; after mixing the kelp paste with flour paste, garlic sauce, chilli sauce, salt, sugar and vinegar evenly, heating the mixture to prepare kelp sauce, bottling the kelp sauce after the kelp sauce is cooled, and then exhausting, sealing and sterilizing the kelp sauce, wherein the kelp sauce comprises the following components in weight percentage: 50 to 70 percent of the kelp paste, 10 to 20 percent of the flour paste,1 to 3 percent of the garlic sauce, 5 to 12 percent of the chilli sauce, 1to 5 percent of the salt, 5 to 12 percent of the sugar and 1 to 3 percent of the vinegar. The kelp sauce has the advantages of reddish brown color, delicious hot flavor, enough garlic fragrance, fresh taste and rich nutrition. The preparation method has the advantages of reasonable preparing technique, simple and convenient preparation, and strong operability, and is easy to achieve large-scale production.
Description
Technical field
The present invention relates to a kind of edible seaweed food and manufacture craft, especially a kind of kelp sauce and preparation method thereof.
Background technology
Sea-tangle is a kind of living brown alga plant in large-scale sea that grows in low temperature seawater, and it have the good reputation of " longevity greens/mustard green ", " vegetables at sea ", " containing the iodine champion ", in China the north and southeastern coast a large amount of breed are arranged.Kelp nourishing is abundant, contains various trace elements such as multiple organic matter and iodine, potassium, calcium, iron zinc, selenium, also contains protein, aliphatic acid, carbohydrate, multivitamin and niacin etc.Iodine in the sea-tangle can be prevented and treated endemicgoiter, significantly reduces cholesterol.Also contain the effect that a large amount of sweet mellow wine has inducing diuresis to reduce edema in the sea-tangle, can prevent and treat renal failure, senile edema, drug poisoning etc.Synergies such as sweet mellow wine and iodine, potassium, nicotinic acid to preventing and treating diseases such as artery sclerosis, hypertension, chronic bronchitis, chronic hepatitis, anaemia, oedema, all have effect preferably.Good protein in the sea-tangle and unrighted acid have certain preventive and therapeutic effect to heart disease, diabetes, hypertension.Therefore, utilizing the food of sea-tangle processing is the green health food of generally acknowledging.Sea-tangle is many now is on sale throughout in the city with dried product, salt marsh product.For a long time, people are confined to direct seasonings of solid form such as sea-tangle silk, sea-tangle piece, kelp knots edible when eating sea-tangle, there is the eating method dullness, stodgy deficiency.
The sauce class flavouring great majority of being sold on the market are to adopt terrestrial plant to make now.As, utilize high quality soybean, flour, the flour paste that forms through natural fermented brew; Adopt capsicum to mix other each plant material and boil the thick chilli sauce that forms etc., these sauce class flavouring that utilize terrestrial plant to make do not possess the nutritional labeling of sea-plant.At present, on market, yet there are no to be and utilize the sale of sea-tangle for the feedstock production kelp sauce.
Summary of the invention
For the sauce class flavouring that overcomes sea-tangle food method dullness of the prior art, terrestrial plant preparation does not possess the deficiency of the nutritional labeling of sea-plant, the invention provides a kind of kelp sauce and preparation method thereof.This kelp sauce has fully kept the nutritional labeling of sea-tangle, and is nutritious, instant, and people can the conscious nutritional labeling of absorbing sea-tangle in the diet process.The preparation method raw material resources of this kelp sauce are abundant, make simply, and cost is low, and is workable.
The technical solution adopted for the present invention to solve the technical problems is: a kind of kelp sauce, it is characterized in that: it is that base-material is made the sea-tangle paste with pretreated sea-tangle, mixing flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar are heated and made kelp sauce, and wherein the percentage by weight of sea-tangle paste is: 50-70%, flour paste are that 10-20%, garlic sauce are that 1-3%, thick chilli sauce are that 5-12%, salt are that 1-5%, sugar are 1-3% for 5-12%, vinegar.
A kind of preparation method of kelp sauce is characterized in that: after sea-tangle is cleaned, soaks, insert in the heater with edible salt and water and to heat, when temperature is raised to 40-45 ℃, add dietary alkali, continue to be heated to sea-tangle and become pasty state, be cooled to below 30 ℃, grind into the sea-tangle paste of thickness; Flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar are joined after this sea-tangle paste stirs, make kelp sauce through heating, the bottling of cooling back gets final product through exhaust, sealing, sterilization.
Described the preliminary treatment sea-tangle adds in heater salt, dietary alkali, water, its addition are respectively sea-tangle weight: 15-25%, 2-10%, 200-400%.
It is the kelp sauce of base-material preparation that the present invention adopts sea-tangle, and its color and luster is reddish brown, and the taste uniqueness is good to eat, instant.Its manufacture craft is reasonable, and is simple for production, workable.Have raw material and be easy to get, cost is low, and the nutritious and high advantage of amount of iodine is often edible, and prevention renal failure, artery sclerosis, hypertension, diabetes etc. are had certain effect.This kelp sauce is suitable for the edible of all kinds of crowds.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment one
Sea-tangle is fully cleaned, soaks, take by weighing sea-tangle 20Kg, water 40Kg, edible salt 3Kg and join agitating heating in the Cooling or heating jar, treat to add when temperature is raised to 40 ℃ dietary alkali 0.4Kg, continue agitating heating, treat to stop heating after sea-tangle becomes pasty state, begin to cool down, treating to open when cylinder temperature is reduced to 30 ℃ motor squeezes into kelp paste in the colloid mill, wear into the sea-tangle paste of thickness, because moisture is evaporated a part in the heating process, the heavily about 60Kg of kelp paste this moment; Then flour paste 15Kg, garlic sauce 2Kg, thick chilli sauce 9Kg, salt 3Kg, sugared 9Kg, vinegar 2Kg are joined in the kelp paste and stir, be sent to and carry out boiling 15min in the digester, kelp sauce.Treat to carry out after the kelp sauce cooling bottled, send in the sterilization machine, thermal exhaust, sealing, under 98 ℃ temperature conditions, sterilization 15min gets final product then.This kelp sauce color and luster is reddish brown, and delicious flavour is nutritious.
Embodiment two
Sea-tangle is fully cleaned, soaks, get sea-tangle 50Kg, water 200Kg, edible salt 12.5Kg and join agitating heating in the Cooling or heating jar, treat to add when temperature is raised to 45 ℃ dietary alkali 5Kg, continue agitating heating, treat to stop heating after sea-tangle becomes pasty state, begin to cool down, treating to open when cylinder temperature is reduced to 30 ℃ motor squeezes into kelp paste in the colloid mill, wear into the sea-tangle paste of thickness, because moisture is evaporated a part in the heating process, the heavily about 260Kg of kelp paste this moment; Then flour paste 104Kg, garlic sauce 15.6Kg, thick chilli sauce 62.4Kg, salt 26Kg, sugared 36.4Kg, vinegar 15.6Kg are joined in the kelp paste and stir, be sent to and carry out boiling 30min in the digester, kelp sauce.Treat to carry out after the kelp sauce cooling bottled, send in the sterilization machine, thermal exhaust, sealing, under 100 ℃ temperature conditions, sterilization 35min gets final product then.This kelp sauce color and luster is reddish brown, and is spicy good to eat, and garlic perfume (or spice) is pure, and delicious flavour is nutritious.
Embodiment three
Sea-tangle is fully cleaned, soaks, get sea-tangle 30Kg, water 90Kg, edible salt 4.5Kg and deliver to agitating heating in the Cooling or heating jar, treat to add when temperature is raised to 42 ℃ dietary alkali 1.5Kg, continue agitating heating, treat to stop heating after sea-tangle becomes pasty state, cool off, treating to open when cylinder temperature is reduced to 30 ℃ motor squeezes into kelp paste in the colloid mill, wear into the pulpous state kelp paste of thickness, because moisture is evaporated a part in the heating process, the heavily about 125Kg of kelp paste this moment; Then flour paste 17.8Kg, garlic sauce 1.78Kg, thick chilli sauce 8.9Kg, salt 1.78Kg, sugared 21.43Kg, vinegar 1.78Kg are joined in the kelp paste and stir, be sent to and carry out boiling 20min in the digester, treat to carry out after kelp sauce is cooled off bottled, send in the sterilization machine, thermal exhaust, sealing, under 100 ℃ temperature conditions, sterilization 20min gets final product then.This kelp sauce color and luster is reddish brown, and is spicy good to eat, and garlic perfume (or spice) is pure, and delicious flavour is nutritious.
Claims (3)
1, a kind of kelp sauce, it is characterized in that: it is that base-material is made the sea-tangle paste with pretreated sea-tangle, mixing flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar are heated and made kelp sauce, and wherein the percentage by weight of sea-tangle paste is: 50-70%, flour paste are that 10-20%, garlic sauce are that 1-3%, thick chilli sauce are that 5-12%, salt are that 1-5%, sugar are 1-3% for 5-12%, vinegar.
2, the preparation method of a kind of kelp sauce according to claim 1, it is characterized in that: after sea-tangle is cleaned, soaks, insert in the heater with edible salt and water and to heat, when temperature is raised to 40-45 ℃, add dietary alkali, continue to be heated to sea-tangle and become pasty state, be cooled to below 30 ℃, grind into the sea-tangle paste of thickness; Flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar are joined after this sea-tangle paste stirs, make kelp sauce through heating, the bottling of cooling back gets final product through exhaust, sealing, sterilization.
3, the preparation method of a kind of kelp sauce according to claim 2 is characterized in that: described the preliminary treatment sea-tangle adds in heater salt, dietary alkali, water, its addition are respectively sea-tangle weight: 15-25%, 2-10%, 200-400%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101594196A CN101411464B (en) | 2008-11-23 | 2008-11-23 | Sea tangle catsup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101594196A CN101411464B (en) | 2008-11-23 | 2008-11-23 | Sea tangle catsup and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411464A true CN101411464A (en) | 2009-04-22 |
| CN101411464B CN101411464B (en) | 2012-05-16 |
Family
ID=40592365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101594196A Active CN101411464B (en) | 2008-11-23 | 2008-11-23 | Sea tangle catsup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411464B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836749A (en) * | 2010-06-02 | 2010-09-22 | 福州南港生物技术有限公司 | Production method of seasoning laminaria roll |
| CN102715495A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Local flavor kelp jam and preparation method thereof |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN103141813A (en) * | 2013-03-01 | 2013-06-12 | 泰祥集团技术开发有限公司 | Hoisin sauce and method for making same |
| CN105146475A (en) * | 2015-07-17 | 2015-12-16 | 济南大学 | Nutritious spicy kelp sauce and preparation method thereof |
| CN105433116A (en) * | 2014-12-31 | 2016-03-30 | 许静 | Laver and minced garlic fresh chili sauce and preparation method thereof |
| CN105919037A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of kelp sauce |
| CN107373609A (en) * | 2017-07-25 | 2017-11-24 | 吕赵勇 | A kind of ecosystem health care black sauce and preparation method thereof always |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105539A (en) * | 1993-11-05 | 1995-07-26 | 李若峰 | Kelp paste and producing method thereof |
| CN1176755A (en) * | 1996-09-17 | 1998-03-25 | 李长强 | Seafood thick chilli sauce and process for proparing same |
| CN1381194A (en) * | 2001-04-17 | 2002-11-27 | 夏春德 | Kelp paste and its preparing process |
| CN1422556A (en) * | 2001-12-01 | 2003-06-11 | 牛祺衡 | Kelp-filling and its preparing method and use |
| CN1457698A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp thick chilli sauce and its making method |
| CN101190034B (en) * | 2007-12-21 | 2010-09-08 | 淮海工学院 | Algae sauce and preparation method thereof |
-
2008
- 2008-11-23 CN CN2008101594196A patent/CN101411464B/en active Active
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836749A (en) * | 2010-06-02 | 2010-09-22 | 福州南港生物技术有限公司 | Production method of seasoning laminaria roll |
| CN101836749B (en) * | 2010-06-02 | 2012-06-13 | 福州南港生物技术有限公司 | Production method of seasoning laminaria roll |
| CN102715495A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Local flavor kelp jam and preparation method thereof |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN102823844B (en) * | 2012-09-06 | 2015-04-22 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN103141813A (en) * | 2013-03-01 | 2013-06-12 | 泰祥集团技术开发有限公司 | Hoisin sauce and method for making same |
| CN105433116A (en) * | 2014-12-31 | 2016-03-30 | 许静 | Laver and minced garlic fresh chili sauce and preparation method thereof |
| CN105146475A (en) * | 2015-07-17 | 2015-12-16 | 济南大学 | Nutritious spicy kelp sauce and preparation method thereof |
| CN105919037A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of kelp sauce |
| CN107373609A (en) * | 2017-07-25 | 2017-11-24 | 吕赵勇 | A kind of ecosystem health care black sauce and preparation method thereof always |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101411464B (en) | 2012-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411464B (en) | Sea tangle catsup and preparation method thereof | |
| CN101099564B (en) | Edible season sauce with tomato, garlic and onion as main material and preparing method | |
| CN1985665B (en) | Sweet spicy meat jam and its making process | |
| CN101999707B (en) | Tomato caviar and preparation method thereof | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN104473115B (en) | The method for salting of a kind of leaf mustard curing agent and leaf mustard | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN101715945A (en) | Kelp sauce and making method thereof | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN101209114A (en) | Process technique for flavouring mussel meat food | |
| CN102845702A (en) | Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN101785551B (en) | Novel clam sauce and preparation method thereof | |
| CN103519038A (en) | Aarbutus jam and preparation method of arbutus jam | |
| CN101182450B (en) | Chestnut wine and preparation method thereof | |
| CN102487987B (en) | Flexible sterilization method for promoting storage of flavor of fish tablet sauce | |
| CN105238667A (en) | Very spicy six-taste vinegar | |
| KR101170805B1 (en) | Doenjang jam and method thereof | |
| CN108991481A (en) | A kind of high dietary-fiber mushroom bamboo shoot flavouring-soy-sauce and preparation method thereof | |
| CN101366480A (en) | Melon and fruit vegetable gruel and method of preparing the same | |
| CN106036321A (en) | Process for producing beverage by using bamboo shoot cooking concentrated water and bamboo-shoot-flavor beverage thereof | |
| CN105266086A (en) | Making method of preserved seasoning radish | |
| CN108740955A (en) | A kind of capsicum sauce formulation and technological process | |
| CN106722417A (en) | A kind of processing method of flavouring mussel meat food | |
| CN107242524A (en) | A kind of starfish seafood soy-sauce and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |