CN101411526A - Method for producing sea tangle flavouring food - Google Patents
Method for producing sea tangle flavouring food Download PDFInfo
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- CN101411526A CN101411526A CNA2008101594209A CN200810159420A CN101411526A CN 101411526 A CN101411526 A CN 101411526A CN A2008101594209 A CNA2008101594209 A CN A2008101594209A CN 200810159420 A CN200810159420 A CN 200810159420A CN 101411526 A CN101411526 A CN 101411526A
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- tangle
- sea
- kelps
- seasoning dish
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Abstract
The invention relates to kelp seasoning vegetable and a method for preparing the same. The method comprises the following steps: selecting fresh kelps as raw materials, incising and forming the kelps, putting the kelps into a rinse bath to be rinsed, and then soaking the kelps with clear water for 4 to 6 hours; taking out the kelps, removing the water, and putting kelps on an air-drying net to be tedded until the kelps are dried; spraying clear water of which the weight is between 50 and 80 percent of that of the kelps on the dried kelps so that the kelps absorb the water and are softened, then adding a flavoring consisting of chilli oil, monosodium glutamate, salt, sugar, sesame oil, and I+G, and a preservative potassium sorbate to the kelps, stirring the mixture evenly, and bagging and sterilizing the mixture to obtain the finished product. The method has simple process and easy availability of raw materials and is suitable for industrial mass production. The kelp seasoning vegetable prepared by the method has the advantages of rich nutrition, delicious taste, good mouthfeel, and convenient eating.
Description
Technical field
The present invention relates to a kind of preparation method of marine algae food, refer in particular to the preparation method of a main laminaria seasoning dish.
Background technology
Sea-tangle is one of seaweed plant, is a kind of living brown alga plant in large-scale sea that grows in low temperature seawater.The sea-tangle of Zosteraceae plant have the good reputation that " longevity greens/mustard green ", " vegetables at sea " " contain the iodine champion ".China the north and southeastern coast have a large amount of breed.Kelp nourishing is abundant, can eat by cold mixing, also can do and propagandize dish hotly.Sea-tangle has certain medical value, and it contains more iodine matter, calcareous, and the effect of treatment thyroid gland enlargement is arranged.Because contain a large amount of iodine in the sea-tangle, iodine is the synthetic main matter of thyroid gland,, will suffer from " stodgy neck disease " if human body lacks iodine, i.e. hypothyroidism is so sea-tangle is the low person's of thyroid function a optimum food.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.At present, sea-tangle is many is on sale throughout in the city with dried product, salt marsh sea-tangle.When utilizing the dish or food that sea-tangle makes, then adopt drying sea-tangle is raw material to people edible, then need to the sea-tangle raw material soak for a long time, water sends out; If adopting the sea-tangle of salt marsh is raw material, then need to the sea-tangle raw material soak for a long time, desalination, and carry out follow-up cleaning treatment and make also cumbersomely, make troubles to the edible sea-tangle of people.Simultaneously, the water content of the wayward sea-tangle of sea-tangle is sent out or soaked to water, and the adhesion between the easy sea-tangle of excess moisture crosses at least that there be " hard-core " in sea-tangle, has caused the difference of taste, mouthfeel not good.
Summary of the invention
People make time-consuming, the trouble of kelp food in the prior art in order to overcome, the water content of sending out or soaking the wayward sea-tangle of sea-tangle for edible make troubles profit and water, caused the difference of taste, the not good deficiency of mouthfeel the invention provides the preparation method of a main laminaria seasoning dish.This preparation method technological design is reasonable, easy row simple for production, and strong operability helps large-scale production.The sea-tangle seasoning dish of making of this method has fully kept the nutritive value of sea-tangle, instant, and delicious pure, mouthfeel is good.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of a main laminaria seasoning dish is characterized in that: choosing fresh sea-tangle is raw material, is cut to shape, after putting into rinse bath and cleaning, soaks 4h-6h with clear water again; Take out drain well, be placed on and ted on the airing net until drying; Sea-tangle after drying is evenly sprayed quantitative clear water, and it is softening that it is absorbed, and adds flavoring then, anticorrisive agent stirs, pack, sterilization, sea-tangle seasoning dish.
Describedly spray and make it to absorb softening used clear water to sea-tangle, its weight is the 50-80% of sea-tangle weight.
Described sea-tangle, the anticorrisive agent even flavoring that stir softening with suction, it is made up of chilli oil, monosodium glutamate, salt, sugar, sesame oil, I+G, and the percentage by weight of described chilli oil in sea-tangle seasoning dish is that 5-10%, monosodium glutamate are that 1-5%, salt are that 30-40%, sugar are that 1-3%, I+G are 0.1-0.3% for 5-10%, sesame oil.
The described even anticorrisive agent that stirs of sea-tangle, flavoring that softens with suction is a potassium sorbate, and the percentage by weight of this potassium sorbate in sea-tangle seasoning dish is 0.05-0.15%.
Process for sterilizing after described will absorb water softening sea-tangle, flavoring, anticorrisive agent evenly stir, pack is under 98-115 ℃ temperature conditions, sterilization 15-35min.
The present invention is because the sea-tangle after will drying adopts quantitative clear water evenly to spray, and it is softening that it is absorbed, and the water content of the sea-tangle of strict control has prevented " hard-core " and the adhesion between sea-tangle that sea-tangle exists effectively.The flavoring that adds makes seasoning dish more delicious taste, and mouthfeel is good, has used I+G in the flavoring, and this I+G is the food freshener of a new generation, is mixed by 5 '-inosine acid disodium and 5 '-Sodium guanylate, and delicate flavour is pure more to make sea-tangle seasoning dish.The potassium sorbate that uses makes the seasoning dish have longer storage life.
The inventive method technology is simple, and raw material is easy to get, and is suitable for the batch production large-scale production.Nutritious with the sea-tangle seasoning dish that this method is made, instant.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment one
Get fresh sea-tangle and cut into the sea-tangle silk, put it in the rinse bath and clean, soak soak time 4h again with clear water; Sea-tangle silk after soaking is put into the drier draining, till flowing water not; Take by weighing this sea-tangle silk 20Kg, the sea-tangle silk is placed on teds several times on the airing net until drying.Dry kelp slivers is evenly sprayed clear water, draw with the sea-tangle silk till the moisture of himself weight 80%, make it softening, the sea-tangle silk weight after suction this moment amounts to 36Kg; Get the chilli of putting into 1.57Kg after the peanut oil 2.35Kg heating fried make to capsicum aglow, getting fried chilli oil that makes and 0.78Kg monosodium glutamate, 31.4Kg salt, 3.92Kg white granulated sugar, 2.35Kg sesame oil, the I+G of 78g, 39g potassium sorbate puts in the sea-tangle silk after the suction and stirs, pack, seal by every bag of 85g weight then, under 98 ℃ temperature conditions, sterilization 30min, sea-tangle seasoning dish.
Embodiment two
Get fresh sea-tangle and cut into water chestnut shape sea-tangle piece earlier, the sea-tangle piece is put into rinse bath clean, soak with clear water, soak time 5h takes the drowning mode drain well of nature with the sea-tangle piece after soaking; Take by weighing this sea-tangle piece 20Kg, the sea-tangle piece is placed on teds several times on the airing net until drying; Dried sea-tangle piece is evenly sprayed clear water, draw with the sea-tangle piece till the moisture of himself weight 65%, the sea-tangle piece weight after suction this moment amounts to 33Kg; Get peanut oil 4.5Kg, put into after the heating chilli of 3Kg fried make to capsicum aglow, getting fried chilli oil that makes and 3.8Kg monosodium glutamate, 22.73Kg salt, 7.58Kg white granulated sugar, 0.76Kg sesame oil, 227g I+G, 113g potassium sorbate puts in the sea-tangle piece after the suction and stirs, pack, seal by every bag of 120g weight then, under 100 ℃ temperature conditions, sterilization 20min, sea-tangle seasoning dish.
Embodiment three
Get fresh sea-tangle and cut into strip earlier, weave into kelp knot then, kelp knot is put into rinse bath clean, soak with clear water, soak time 6h puts into the drier draining with the kelp knot after soaking, till flowing water not; Take by weighing this kelp knot 24Kg, kelp knot is placed on teds several times on the airing net until drying; Dried kelp knot is evenly sprayed clear water, draw with kelp knot till the moisture of himself weight 50%, the sea-tangle piece weight that absorbs water this moment amounts to 36Kg; Get the chilli of putting into 2.36Kg after the peanut oil 3.14Kg heating fried make to capsicum aglow, getting fried chilli oil that makes and 2.83Kg monosodium glutamate, 27.5Kg salt, 4.95Kg white granulated sugar, 1.57Kg sesame oil, 157g I+G, 78g potassium sorbate puts in the kelp knot after the suction and stirs, pack, seal by every bag of 138g weight then, under 115 ℃ temperature conditions, sterilization 15min sea-tangle seasoning dish.
Claims (6)
1, the preparation method of a main laminaria seasoning dish is characterized in that: choosing fresh sea-tangle is raw material, is cut to shape, after putting into rinse bath and cleaning, soaks 4h-6h with clear water again; Take out drain well, be placed on and ted on the airing net until drying; Sea-tangle after drying is evenly sprayed quantitative clear water, and it is softening that it is absorbed, and adds flavoring then, anticorrisive agent stirs, pack, sterilization, sea-tangle seasoning dish.
2, the preparation method of a main laminaria seasoning dish according to claim 1 is characterized in that: describedly spray and make it to absorb softening used clear water to sea-tangle, its weight is the 50-80% of sea-tangle weight.
3, the preparation method of a main laminaria seasoning dish according to claim 1 and 2, it is characterized in that: described sea-tangle, the anticorrisive agent even flavoring that stir softening with suction, it is made up of chilli oil, monosodium glutamate, salt, sugar, sesame oil, I+G, and the percentage by weight of described chilli oil in sea-tangle seasoning dish is that 5-10%, monosodium glutamate are that 1-5%, salt are that 30-40%, sugar are that 1-3%, I+G are 0.1-0.3% for 5-10%, sesame oil.
4, the preparation method of a main laminaria seasoning dish according to claim 1 and 2, it is characterized in that: the described even anticorrisive agent that stirs of sea-tangle, flavoring that softens with suction is a potassium sorbate, and the percentage by weight of this potassium sorbate in sea-tangle seasoning dish is 0.05-0.15%.
5, the preparation method of a main laminaria seasoning dish according to claim 3, it is characterized in that: the described even anticorrisive agent that stirs of sea-tangle, flavoring that softens with suction is a potassium sorbate, and the percentage by weight of this potassium sorbate in sea-tangle seasoning dish is 0.05-0.15%.
6, the preparation method of a main laminaria seasoning dish according to claim 1, it is characterized in that: the process for sterilizing after described will absorb water softening sea-tangle, flavoring, anticorrisive agent evenly stir, pack is under 98-115 ℃ temperature conditions, sterilization 15-35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101594209A CN101411526A (en) | 2008-11-23 | 2008-11-23 | Method for producing sea tangle flavouring food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101594209A CN101411526A (en) | 2008-11-23 | 2008-11-23 | Method for producing sea tangle flavouring food |
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| Publication Number | Publication Date |
|---|---|
| CN101411526A true CN101411526A (en) | 2009-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101594209A Withdrawn CN101411526A (en) | 2008-11-23 | 2008-11-23 | Method for producing sea tangle flavouring food |
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| CN (1) | CN101411526A (en) |
Cited By (7)
| 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 |
| CN103431453A (en) * | 2013-08-29 | 2013-12-11 | 洪跃家 | Instant seaweed product and processing method thereof |
| CN103919182A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Process for processing Chinese sea grass |
| CN104323195A (en) * | 2014-11-27 | 2015-02-04 | 云南宏斌绿色食品有限公司 | Method for preparing instant noodle kelp seasoning packet |
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN107897771A (en) * | 2017-11-13 | 2018-04-13 | 广西吉朋投资有限公司 | One main laminaria shredded squid flavoring and preparation method thereof |
| CN107981155A (en) * | 2017-12-11 | 2018-05-04 | 亳州市同科药业有限公司 | A kind of cleaning method of seaweed |
-
2008
- 2008-11-23 CN CNA2008101594209A patent/CN101411526A/en not_active Withdrawn
Cited By (9)
| 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 |
| CN103431453A (en) * | 2013-08-29 | 2013-12-11 | 洪跃家 | Instant seaweed product and processing method thereof |
| CN103431453B (en) * | 2013-08-29 | 2015-04-01 | 洪跃家 | Instant seaweed product and processing method thereof |
| CN103919182A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Process for processing Chinese sea grass |
| CN104323195A (en) * | 2014-11-27 | 2015-02-04 | 云南宏斌绿色食品有限公司 | Method for preparing instant noodle kelp seasoning packet |
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN107897771A (en) * | 2017-11-13 | 2018-04-13 | 广西吉朋投资有限公司 | One main laminaria shredded squid flavoring and preparation method thereof |
| CN107981155A (en) * | 2017-12-11 | 2018-05-04 | 亳州市同科药业有限公司 | A kind of cleaning method of seaweed |
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Open date: 20090422 |