CN101485476A - Method for making sea-tangle crisp slice foodstuffs - Google Patents
Method for making sea-tangle crisp slice foodstuffs Download PDFInfo
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- CN101485476A CN101485476A CNA2009100143964A CN200910014396A CN101485476A CN 101485476 A CN101485476 A CN 101485476A CN A2009100143964 A CNA2009100143964 A CN A2009100143964A CN 200910014396 A CN200910014396 A CN 200910014396A CN 101485476 A CN101485476 A CN 101485476A
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Abstract
The invention relates to a method for preparing a kelp crisp chip food. The method comprises the following steps: using kelp as a raw material, subjecting the kelp to the treatment including cleaning, softening, shaping, surface boring, cutting and forming, soaking in a soak solution for flavoring, removal from the soak solution, residual liquid drainage, refrigeration, low temperature vacuum oil frying, oil removing and packing; and obtaining the crisp chip food. The method adopts boring, refrigeration, low temperature vacuum oil frying, vacuum centrifugal oil removing, nitrogen inflation packing and other processes. The produced kelp crisp chip food is excellent in crispness, low in oil content, good in taste, convenient to eat, long in storage period, full in nutrients, rich in flavor due to soaking treatment and capable of meeting the requirements of different people. The method is reasonable in process, strong in manageability and easy to realize large-scale production.
Description
Technical field
The present invention relates to a kind of manufacture craft of edible seaweed food article, especially a kind of preparation method of sea-tangle crisp slice foodstuffs.
Background technology
Sea-tangle has another name called kelp, is a kind of living brown alga plant in large-scale sea that grows in low temperature seawater, have the title of " longevity greens/mustard green ", " vegetables at sea ", " containing the iodine champion ".China the north and southeastern coast have a large amount of breed.Kelp nourishing is abundant, contains a large amount of crude fibres, polysaccharide and protein, also contains mineral matter and vitamin A, B1, B2, D and nicotinic acid etc. such as multiple organic matter and iodine, calcium, phosphorus, iron, cobalt, fluorine, includes 18 seed amino acids in its protein.Modern medicine study shows: contained iodine in the sea-tangle, the effect that promotes that thyroid hormone generates is arranged, and can prevent the thyroid gland enlargement, also can temporarily suppress hyperthyroid metabolic rate and mitigation symptoms; Contained sweet mellow wine is a kind of valuable medical substance, can reduce intracranial pressure, intraocular pressure effectively, alleviates diseases such as encephaledema, brain swelling, and treatment encephalitis B, acute glaucoma etc. are had obvious curative effects; The sea-tangle sulfuric ester that is contained is a polysaccharose substance, and the effect of reducing blood lipid is arranged; Contained sodium alginate has the effect of pre-preventing leukemia, Itai-itai diseases, and arterial hamorrhage is had hemostasis usefulness; Contained calcium has the effect of the acidification of blood of preventing, and acidification of blood causes one of factor of canceration just, so sea-tangle also is a kind of anticancer food; The algin that is contained, it is a kind of polysaccharide, can form complex with multiple metal ion, can absorb the heavy metal ion in the human body.Therefore, sea-tangle is a kind of sea-plant of medicine-food two-purpose, and often edible can reaching enriches the iodine, discharges heavy metal of body, fat-reducing and function such as anticancer.
At present, people are how the food that raw material is developed is on sale throughout in the city with dried product, salt marsh instant product with the sea-tangle.But dried kelp product need soak, water sends out, and exists edible inconvenient deficiency when edible for a long time; Salt marsh instant kelp goods exist the deficiency of shelf-life weak point, mouthfeel difference.For sea-tangle being developed to a kind of instant leisure food, people have done big quantity research to the puffing technique of sea-tangle in recent years, as disclosed " a kind of processing method of instant kelp " on March 15th, the 2006 disclosed CN1745620A Chinese invention patent ublic specification of application, it is that limnetic dry kelp is processed into sheet or strip, enter microwave dryer or bulking machine then, dry and expanded under uniform temperature, transfer rate, its baking temperature is 100-160 ℃, transfer rate be 1.0-2.0 rice/minute.It has fully kept the multiple active skull cap components of sea-tangle, and rehydration time is short.But this microwave dryer or the expanded sea-tangle sheet of the direct oven dry of bulking machine of utilizing exists inclined to one side firmly, the not crisp defective of mouthfeel.
In addition, the technical scheme of making kelp food in fried mode also has open instruction in open file.As disclosed " instant kelp nourishing health-care food and processing method thereof " on March 12nd, the 1997 disclosed CN1144630A Chinese invention patent ublic specification of application, one " fried sea-tangle sheet " technical scheme is disclosed among its Instructions Page 2 embodiment 2, reach in the disclosed CN1442089A Chinese invention patent ublic specification of application on September 17th, 2003 disclosed " joyous sea belt slices capable of composite production and marketing ", the 7th page of the 9th row of its specification discloses one " frying-expansion sea-tangle crisp slice " technical scheme.All be that the sea-tangle sheet is put into the oil temperature in the fried system of 150～180 ℃ plant in the technique scheme.But, owing to do not contain starch material in the sea-tangle, and its surface is wrapped in the harder film of one deck, if take the fried mode of direct high temperature, then the sea-tangle expanded level is little, and surface blistering is serious; In addition, also have the frying temperature height, the loss of kelp nourishing composition is many, the food colour blackout, and the oil content height, mouthfeel is hard, not crisp deficiency.
Summary of the invention
For overcome the expanded sea-tangle sheet mouthfeel of microwave drying in the prior art firmly, not crisp and fried sea-tangle sheet expanded level is little, surface blistering is serious, the frying temperature height, the loss of kelp nourishing composition is many, black, and the oil content height, mouthfeel is hard, not crisp deficiency the invention provides the preparation method of reasonable, the workable sea-tangle crisp slice foodstuffs of a kind of operation.The sea-tangle crisp slice foodstuffs that adopts this method to make can fully keep the nutritional labeling of sea-tangle, and this food has good crisp brittleness simultaneously, and oil content is low, is that a kind of mouthfeel is good, long shelf-life, instant, nutritious leisure kelp food.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of sea-tangle crisp slice foodstuffs, it is characterized in that: choosing sea-tangle is raw material, it is cleaned, and softening the processing carried out dazzling processing on its surface after the shaping, cut apart shaping, it is tasty to put into the soak dipping, takes out drop and carries out freezing processing except that surplus liquid, adopts lower temperature vacuum frying then, pack after the de-oiling, sea-tangle crisp slice foodstuffs.
Sea-tangle after described will the cleaning soften handle be with sea-tangle carry out boiling, soak softening or high temperature soak boiling hot, soak softening.
The described sea-tangle that will soften after the processing carry out shaping be with the sea-tangle limit, the position cutting is removed slightly, keeps sea-tangle middle rib position.
It is described that dazzling processing is carried out on the sea-tangle surface is to roll 2～10 eyelets on the sea-tangle surface by every square centimeter.
It is to be 1: 2～5 with cutting apart be shaped back sea-tangle and soak according to weight ratio that the described sea-tangle that will cut apart after the shaping goes in the soak dipping tasty, normal temperature dipping 30～50 hours or will to cut apart the back sea-tangle that is shaped be in 1: 2～5 soaks that add after boiling according to weight ratio, cooling was flooded 20～30 hours naturally.
The described tasty soak of sea-tangle dipping that will cut apart after the shaping, the percentage by weight sum of its component is 100%, wherein Tang percentage by weight is 35%～75%, the combination weight percentage of one or more in chilli powder, salt, citric acid, five-spice powder, the cumin powder is 2%～10%, the rest is water.
The described sea-tangle that will flood after tasty carry out freezing processing be with dipping the sea-tangle after tasty under-18 ℃～-35 ℃ condition, freezing 24～48 hours.
Described sea-tangle after the freezing processing is carried out lower temperature vacuum frying is to be that 85～110 ℃, vacuum are the system of exploding under the condition of 0.085Mpa～0.095Mpa with the sea-tangle after the freezing processing in oily temperature, and the fried system time is to be as the criterion during no air pocket generation in the frying apparatus.
It is described that what the sea-tangle de-oiling behind the lower temperature vacuum frying was adopted is the traditional vacuum de-oiling.
It is described that what the sea-tangle after the de-oiling was packed employing is nitrogen-filled packaging.
The present invention adopts boiling, immersion with sea-tangle or adopts high temperature to soak mode boiling hot, that soak it is softened, its objective is: because contain 12%～25% alginic acid in the sea-tangle, be unfavorable for the raising of sea-tangle crisp slice foodstuffs crisp brittleness, therefore must by boiling, immersion or high temperature soak boiling hot, soak its softening processing.
Dazzling technology is to solve the main means that fried sea-tangle bubbles, and also is the difference of sea-tangle crisp slice foodstuffs and other fruit and vegetable crisp chip food.Ipomoea batatas, potato, Chinese yam etc. all contain a certain amount of starch, and be therefore when lower temperature vacuum frying is handled, very easy expanded, and have good crisp brittleness.But sea-tangle does not contain starch, and the surface of sea-tangle is wrapped in the harder film of one deck, when lower temperature vacuum frying is handled, water vapour is not easy to penetrate the outer field film of sea-tangle, cause the sea-tangle surface a large amount of bubbles to occur, out-of-shape also can have a large amount of oil contents sometimes in these bubbles, so must carry out dazzling processing before fried.
Refrigerating process is to promote the expanded main means of sea-tangle.Freezingly the moisture of sea-tangle inside can be formed ice crystal, sea-tangle after freezing is put in the oil of heating, the ice crystal of these sea-tangle inside can become water vapour in direct boiling under the vacuum state, break away from sea-tangle, and the space that these ice crystals originally occupied in sea-tangle inside cavity, thereby help the expanded of sea-tangle, give kelp food good crisp brittleness.
Adopt the lower temperature vacuum frying technology, oil can be seethed with excitement under lower temperature, avoided the fried destruction of high temperature, farthest keep the nutriment in the sea-tangle heat sensitive material in the sea-tangle.
The traditional vacuum de-oiling is after lower temperature vacuum frying finishes, with the rotation at a high speed under vacuum condition of the sea-tangle after expanded, utilize centrifugal force to remove attached to the oil on sea-tangle surface, the centrifugation de-oiling technology can make the final oil content of sea-tangle crisp slice foodstuffs be reduced to below 15%.
Sea-tangle crisp slice foodstuffs after the de-oiling adopts nitrogen-filled packaging, can reduce the oxidative rancidity of food, the shelf-life of having improved food.
Technologies such as the present invention is dazzling, freezing owing to having adopted, lower temperature vacuum frying, traditional vacuum de-oiling, nitrogen-filled packaging, thereby make the sea-tangle crisp slice foodstuffs of producing have good crisp brittleness, oil content is low, long shelf-life, mouthfeel is good, instant, and the nutritional labeling of sea-tangle keeps fully, and owing to added chilli powder, salt, citric acid, five-spice powder or cumin powder according to different tastes in the maceration extract, thereby make that this product taste is abundanter, be fit to different taste crowd's demand.Technology of the present invention is reasonable, strong operability, easily accomplishes scale production.
The specific embodiment
The present invention will be further described below in conjunction with the specific embodiment.
Embodiment 1: with dried sea-tangle is that raw material is produced sea-tangle crisp slice foodstuffs (sour-sweet flavor)
(1) clean: get a certain amount of dried sea-tangle, with the clear water flushing, flush away is attached to the silt and the salt on sea-tangle surface;
(2) the softening processing: the dried sea-tangle after will cleaning goes into steamer, and boiling 30 minutes is taken out dried sea-tangle then, puts into clear water and cools off, and further clean sea-tangle; The clear water that sea-tangle after will cleaning is then put into 10 times of weight of sea-tangle soaked 24 hours, and 10～15 ℃ of coolant-temperature gages will constantly stir sea-tangle between soak period, and change water three times;
(3) shaping: sea-tangle is lain on the workbench, thin slightly part in sea-tangle edge and irregular portion branch are cut down, only keep the thick and regular slightly part of sea-tangle middle rib with stainless steel knife;
(4) dazzling: sea-tangle is tiled on the sea-tangle venting machine conveyer belt, carries out automatic dazzling processing, requiring dazzling density is every square centimeter of 2 eyelets;
(5) cut apart shaping: above-mentioned sea-tangle after dazzling is cut into rectangular small pieces;
(6) dipping is tasty: is that 1: 5 ratio is soaked in the soak with the sea-tangle sheet that cuts according to weight ratio.The percentage by weight sum of this each component of soak is 100%, and wherein the citric acid percentage by weight is 5%, and sugar weight percentage is 65%, the rest is water.Soak time is 50 hours, pulls out then in the Turnover Box that the sea-tangle sheet is put into the bottom of which has holes eye, drains soak;
(7) freezing processing: will drain sea-tangle sheet after the soak and be placed in-18 ℃ of reach in freezers freezing processing 48 hours;
(8) vacuum low-temperature frying: the sea-tangle sheet after freezing packed into carry out lower temperature vacuum frying, frying temperature in the fried frame: 110 ℃, vacuum: 0.085Mpa, the fried time is as the criterion so that no air pocket produces in the pot;
(9) traditional vacuum de-oiling: the sea-tangle sheet after fried is that the traditional vacuum de-oiling is handled under 300 rev/mins the condition at rotating speed, 5 minutes time;
(10) select: the sea-tangle sheet after fried is taken out from the lower temperature vacuum frying pot and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(11) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, be instant sour-sweet flavor sea-tangle crisp slice foodstuffs.
Embodiment 2: with the salt marsh sea-tangle is that raw material is produced sea-tangle crisp slice foodstuffs (pungent)
(1) clean: get a certain amount of salt marsh sea-tangle, with the clear water flushing, flush away is attached to the silt and the salt on sea-tangle surface;
(2) the softening processing: the salt marsh sea-tangle raw material after will cleaning is put into steamer, and boiling 40 minutes is taken out the salt marsh sea-tangle then, puts into clear water and cools off, and further clean the salt marsh sea-tangle; The clear water that salt marsh sea-tangle after will cleaning is again put into 3 times of weight of sea-tangle soaked 12 hours, and 10～15 ℃ of coolant-temperature gages will stir the salt marsh sea-tangle between soak period, and change water three times;
(3) shaping: sea-tangle is lain on the workbench, the thin slightly part in sea-tangle edge is cut down, only keep sea-tangle middle rib thickness portion slightly with stainless steel knife;
(4) dazzling: sea-tangle is tiled on the sea-tangle venting machine conveyer belt, carries out automatic dazzling processing, requiring dazzling density is every square centimeter of 10 eyelets;
(5) cut apart shaping: the sea-tangle after dazzling is cut into leg-of-mutton small pieces;
(6) dipping is tasty: is that 1: 4 ratio is soaked in the soak with the sea-tangle sheet that cuts according to weight ratio.Each weight percentages of components sum of this soak is 100%, and wherein the percentage by weight of chilli powder is 6%, and the percentage by weight of sugar is 55%, the rest is water.Soak time is 40 hours, pulls out then in the Turnover Box that the sea-tangle sheet is put into the bottom of which has holes eye, drains the soak on sea-tangle surface;
(7) freezing processing: will drain sea-tangle sheet after the soak and be placed in-35 ℃ of reach in freezers freezing processing 24 hours;
(8) vacuum low-temperature frying: the sea-tangle sheet after freezing packed into carry out lower temperature vacuum frying, frying temperature in the fried frame: 100 ℃, vacuum: 0.09Mpa, the fried time is as the criterion so that no air pocket produces in the pot;
(9) traditional vacuum de-oiling: the sea-tangle sheet after fried is that the traditional vacuum de-oiling is handled under 350 rev/mins the condition at rotating speed, 5 minutes time;
(10) select: the sea-tangle sheet after fried is taken out from the lower temperature vacuum frying pot and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(11) nitrogen-filled packaging: require by weight to carry out tinning, fill nitrogen and seal, the pungent sea-tangle crisp slice foodstuffs.
Embodiment 3: with bright sea-tangle is that raw material is produced sea-tangle crisp slice foodstuffs (saline taste)
(1) clean: get a certain amount of bright sea-tangle, with the clear water flushing, flush away is attached to the silt on sea-tangle surface;
(2) shaping: sea-tangle is lain on the workbench, sea-tangle limit, the cutting of slightly thin position are removed, only keep the thick slightly position of sea-tangle middle rib with cutter;
(3) dazzling: sea-tangle is tiled on the sea-tangle venting machine conveyer belt, carries out dazzling processing, requiring dazzling density is every square centimeter of 5 eyelets;
(4) cut apart shaping: the small pieces that on request sea-tangle after dazzling are cut into the English alphabet shape;
(5) dipping is tasty: the sea-tangle that will cut apart shaping is to add in the soak that boil at 1: 2 according to weight ratio, and keeps soaking in 5 minutes boiling hot, should note turning the sea-tangle of submergence this moment, keeps soaking and scalds evenly, and cooling was flooded 20 hours naturally then.The sea-tangle that present embodiment is cut apart shaping when dipping is tasty, can carry out high temperature soak boiling hot, dipping is softening handles.Wherein the percentage by weight sum of each component of the soak that is adopted is 100%, and wherein the percentage by weight of the percentage by weight 9% of salt, sugar is 38%, the rest is water.Immersion finishes, and pulls out in the Turnover Box that the sea-tangle sheet is put into the bottom of which has holes eye, controls dried soak;
(6) freezing: as will to drain sea-tangle sheet after the soak and be placed in-25 ℃ of reach in freezers freezing processing 30 hours;
(7) lower temperature vacuum frying: the sea-tangle sheet after freezing packed into carry out lower temperature vacuum frying, frying temperature in the fried frame: 95 ℃, vacuum: 0.095Mpa, the fried time is as the criterion so that no air pocket produces in the pot;
(8) traditional vacuum de-oiling: the sea-tangle sheet after fried is that the traditional vacuum de-oiling is handled under 400 rev/mins the condition at rotating speed, 5 minutes time;
(9) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, the saline taste sea-tangle crisp slice foodstuffs.
Through the foregoing description as can be known: when the raw material of producing employing is dried sea-tangle or salt marsh sea-tangle, after the sea-tangle cleaning finishes, should carries out boiling, soak softening the processing to sea-tangle.When the raw material that adopts is fresh sea-tangle, owing to when dipping is tasty, can adopt the maceration extract of higher temperature, when dipping is tasty, can carry out high temperature and soak boiling hot, the softening processing of dipping it, therefore can remove boiling from, soak softening this step, after the sea-tangle cleaning finishes, can directly carry out shaping and handle.Do like this and can simplify process, reduce the production time, alleviate production cost.
Certainly, when adopting fresh sea-tangle to be raw material, also can adopt after the sea-tangle cleaning finishes sea-tangle is carried out boiling, soaks softening treatment process, and then carry out the operation of other processing steps, to produce sea-tangle crisp slice foodstuffs.For example
Embodiment 4: with bright sea-tangle is that raw material is produced sea-tangle crisp slice foodstuffs (strange taste)
(1) clean: get a certain amount of bright sea-tangle, with the clear water flushing, flush away is attached to the silt on sea-tangle surface;
(2) the softening processing: the bright sea-tangle raw material after will cleaning is put into steamer, and boiling 30 minutes then with its taking-up, is put into clear water and cooled off, and further clean sea-tangle; The clear water that salt marsh sea-tangle after will cleaning is again put into 3 times of weight of sea-tangle soaked 12 hours, and 10～15 ℃ of coolant-temperature gages will stir the salt marsh sea-tangle between soak period, and change water three times;
(3) shaping: sea-tangle is lain on the workbench, sea-tangle limit, the cutting of slightly thin position are removed, only keep the thick slightly position of sea-tangle middle rib with cutter;
(4) dazzling: sea-tangle is tiled on the sea-tangle venting machine conveyer belt, carries out dazzling processing, requiring dazzling density is every square centimeter of 8 pinpricks;
(5) cut apart shaping: the small pieces that on request sea-tangle after dazzling are cut into the Arabic numerals shape;
(6) dipping is tasty: is that 1: 3 ratio is soaked in the soak with the sea-tangle sheet that cuts according to weight ratio.The percentage by weight sum of this each component of soak is 100%, and wherein the chilli powder percentage by weight is 1%, and the five-spice powder percentage by weight is 1%, and the cumin powder percentage by weight is 1%, and sugar weight percentage is 72%, the rest is water.Soak time is 30 hours, pulls out then in the Turnover Box that the sea-tangle sheet is put into the bottom of which has holes eye, drains the soak on sea-tangle surface;
(7) freezing: as will to drain sea-tangle sheet after the soak and be placed in-30 ℃ of reach in freezers freezing processing 40 hours;
(8) lower temperature vacuum frying: the sea-tangle sheet after freezing packed into carry out lower temperature vacuum frying, frying temperature in the fried frame: 85 ℃, vacuum: 0.095Mpa, the fried time is as the criterion so that no air pocket produces in the pot;
(9) traditional vacuum de-oiling: the sea-tangle sheet after fried is that the traditional vacuum de-oiling is handled under 400 rev/mins the condition at rotating speed, 5 minutes time;
(10) nitrogen-filled packaging: in the pail pack that requires by weight to pack into, fill nitrogen and seal, the strange taste sea-tangle crisp slice foodstuffs.
Claims (10)
1, a kind of preparation method of sea-tangle crisp slice foodstuffs, it is characterized in that: choosing sea-tangle is raw material, it is cleaned, and softening the processing carried out dazzling processing on its surface after the shaping, cut apart shaping, it is tasty to put into the soak dipping, takes out drop and carries out freezing processing except that surplus liquid, adopts lower temperature vacuum frying then, pack after the de-oiling, sea-tangle crisp slice foodstuffs.
2, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: the sea-tangle after described will the cleaning soften handle be with sea-tangle carry out boiling, soak softening or high temperature soak boiling hot, soak softening.
3, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: the described sea-tangle that will soften after the processing carry out shaping be with the sea-tangle limit, the position cutting is removed slightly, keeps sea-tangle middle rib position.
4, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: described dazzling processing is carried out on the sea-tangle surface is to roll 2～10 eyelets on the sea-tangle surface by every square centimeter.
5, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1, it is characterized in that: it is to be 1: 2～5 with cutting apart be shaped back sea-tangle and soak according to weight ratio that the described sea-tangle that will cut apart after the shaping goes in the soak dipping tasty, normal temperature dipping 30～50 hours or will to cut apart the back sea-tangle that is shaped be in 1: 2～5 soaks that add after boiling according to weight ratio, cooling was flooded 20～30 hours naturally.
6, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1, it is characterized in that: the described tasty soak of sea-tangle dipping that will cut apart after the shaping, the percentage by weight sum of its component is 100%, wherein Tang percentage by weight is 35%～75%, the combination weight percentage of one or more in chilli powder, salt, citric acid, five-spice powder, the cumin powder is 2%～10%, the rest is water.
7, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: the described sea-tangle that will flood after tasty carry out freezing processing be with dipping the sea-tangle after tasty under-18 ℃～-35 ℃ condition, freezing 24～48 hours.
8, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1, it is characterized in that: described sea-tangle after the freezing processing is carried out lower temperature vacuum frying is to be that 85～110 ℃, vacuum are the system of exploding under the condition of 0.085Mpa～0.095Mpa with the sea-tangle after the freezing processing in oily temperature, and the fried system time is to be as the criterion during no air pocket generation in the frying apparatus.
9, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: described what the sea-tangle de-oiling behind the lower temperature vacuum frying was adopted is the traditional vacuum de-oiling.
10, the preparation method of a kind of sea-tangle crisp slice foodstuffs according to claim 1 is characterized in that: described what the sea-tangle after the de-oiling was packed employing is nitrogen-filled packaging.
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2009
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