CN101664161A - Curry-flavor kelp paste and making method thereof - Google Patents

Abstract

The invention relates to a curry-flavor kelp paste and a making method thereof. The curry-flavor kelp paste is made by the steps of stir-frying kelp pulp, onion pulp, diced meat, salt, sugar, soy sauce, curry powder and sesame paste in hot oil. The making method comprises the steps: washing and soaking the kelp, softening at the high temperature of 110-120 DEG C, adding water accounting for 1-1.5times of the kelp by weight, and evenly stirring to obtain the kelp pulp; removing old peels from onions, washing and pulverizing to obtain the onion pulp; and carrying out stir-frying process, wherein the weight of the kelp pulp is used as the standard, the kelp paste comprises other components in percentage by weight: 10-15% of onion pulp, 10-15% of diced meat, 2-3% of salt, 3.5-4% of sugar, 7-8% of soy sauce, 7-8% of oil, 1-3% of sesame paste and 1-1.5% of curry powder. By fully utilizing various active substances in the kelp and the onions, the kelp paste contains rich nutrients, has thick curry flavor and meat fragrance, is golden in color and peculiar in flavor, and has certain physiological health-care effect. The making method has the advantages of convenience, practical operationand easy obtainment of raw materials, and is suitable for industrial production.

Description

A kind of curry-flavor kelp paste and preparation method thereof

Technical field

The present invention relates to a kind of aquatic food goods of edible seaweed, especially a kind of curry-flavor kelp paste and preparation method thereof.

Background technology

Sea-tangle, it is a kind of living brown alga plant in large-scale sea that in low temperature seawater, grows, have the title of " longevity greens/mustard green ", " marine vegetables ", it is nutritious, be rich in various trace elements such as iodine, potassium, calcium, iron, zinc, selenium, and protein, aliphatic acid, multivitamin and a large amount of sweet mellow wine etc., above-mentioned nutrient benefits to health.At present, to the research pay attention to day by day of sea-tangle deep processed product, various tang food emerge in an endless stream, and kelp sauce is wherein a kind of.If but use this raw material of sea-tangle in the kelp sauce production process merely, then can cause the mouthfeel of kelp sauce not good because of the intrinsic fishy smell of sea-tangle, therefore the production majority of kelp sauce be with the sea-tangle slaking and in addition other auxiliary material carry out seasoning and make, so assist selecting for use of material most important to other in the kelp sauce manufacturing process, directly have influence on the mouthfeel of kelp sauce.For example, in on November 26th, the 2003 disclosed CN1457698A Chinese invention patent ublic specification of application disclosed " kelp thick chilli sauce and processing method thereof ", it is base-material with the sea-tangle, with capsicum, bean flour sauce is auxiliary material, and adds flavouring such as sesame, ginger juice, and wherein the weight of sea-tangle is 30%～60%, the weight of bean flour sauce is 20%～30%, the weight of capsicum is 5%～15%, and the weight of flavouring such as sesame, ginger juice is 8%～20%, and surplus is a water.Its processing method is, sea-tangle is made pasty state through cleaning, pulverizing, and adds bean flour sauce and chilli powder, and adds flavouring such as sesame, ginger juice, and mixing and stirring is made the sea-tangle thick chilli sauce through heating.This sea-tangle thick chilli sauce have brown red, the mouthfeel of color and luster bright in peppery characteristics.For another example, disclosed CN1105539A on July 26 nineteen ninety-five in addition disclosed " kelp sauce and production method thereof " in the application for a patent for invention prospectus, it is by the sea-tangle pug, and flavouring additive mixes to be formed, and the sea-tangle pug accounts for 50%-70%, the rest is flavouring additive.Production method is: sea-tangle with after flavouring additive mixes, concentrates, sterilizes, is packaged to be kelp sauce through sea-tangle pug that cleaning, chopping, hot mastication, making beating produce in jacketed pan.For another example, in on April 22nd, the 2009 disclosed CN101411464A Chinese invention patent ublic specification of application disclosed " a kind of kelp sauce and preparation method thereof ", it is after sea-tangle is cleaned, soaks, after adding edible salt, water are inserted and are heated in the heater, add dietary alkali, continue to be heated to sea-tangle and become pasty state, grind into the sea-tangle paste; With its with flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar mixing mixing after, make kelp sauce through heating.The percentage by weight of sea-tangle paste is in the kelp sauce: 50-70%, flour paste 10-20%, garlic sauce 1-3%, thick chilli sauce 5-12%, salt 1-5%, sugared 5-12%, vinegar 1-3%.Disclosed kelp sauce preparation method all makes full use of the nutritional labeling in the sea-tangle in should above-mentioned open file, production process common ground in early stage all is with sea-tangle making beating, gelatinization, carry out seasoning by interpolation or flour paste or thick chilli sauce or some common flavor enhancements then and make, a common feature of above-mentioned kelp sauce is that selecting for use all of auxiliary material allocated at Chinese eating habit.At present, the food processing product is towards the world market, and exploitation is suitable for the kelp sauce that the foreigner eats becomes inexorable trend.

In addition, onion is an edible organs with the meat bulb of hypertrophy, and its compound that contains has sulfur-containing compound, the plain phenols of phenylpropyl alcohol, steroid oside, nitrogen-containing compound, slack skin element, prostaglandin A, GPCS polypeptide etc.Wherein sulphur compound has physiological activities such as can regulating fat metabolism, inhibition platelet aggregation, and hypoglycemic, reducing blood lipid is arranged, haemolysis is fine and the therapeutic action of aspect such as antibiotic, the rising of calcium ion content and the forming of thromboxane that are caused by adenosine diphosphate (ADP) in the inhibition blood platelet are arranged simultaneously, thereby reach the effect of angiocardiopathy preventing aspect; Slack skin element has special inhibitory action to the peroxidating and the LDL oxidation of lipid film; Nitrogen-containing compound has the avitaminotic effect of treatment, particularly prevents and treat scurvy and heavy metal poisoning etc.In addition, also have relaxing smooth muscle, diuresis, step-down, regulate human body physiological equilibrium and metabolic effect; Steroid oside has to be had hypoglycemic and effect reducing blood lipid; Prostaglandin A class energy hemangiectasis, thereby help hypotensive, reduction blood viscosity, prevention thrombosis; The GPCS polypeptide can significantly suppress the loss of (comprising calcium) of bone mineral matter, can alleviate and lose bone.

How the various active materials of onion are introduced in the aquatic food goods, made food nutrition abundanter, and the health factor of raising food is an emphasis content.

Summary of the invention

Be confined to the deficiency of Chinese's diet mouthfeel and how the active material of onion introduced technical problem in the aquatic food goods in order to solve existing kelp sauce mouthfeel, the invention provides a kind of curry-flavor kelp paste and preparation method thereof, this kelp sauce not only has dense curried taste, and the various active materials of onion have been introduced, made full use of the nutritional labeling of sea-tangle and onion, make the food nutrition of making abundanter, health care is more outstanding, its golden yellow color, the taste uniqueness fully meets the Southeast Asia and the European and American areas people's diet mouthfeel.This preparation method technology is simple, workable, is suitable for batch production production.

The technical solution adopted for the present invention to solve the technical problems is: a kind of curry-flavor kelp paste, it is characterized in that: it is to add kelp paste, onion slurry, meat cubelets, salt, sugar, soy sauce, curry powder and sesame paste frying to form in deep fat, be to be standard with kelp paste weight in this kelp sauce, other component onion slurry is that 10-15%, salt are that 2-3%, sugar are that 7-8%, oil are that 1-1.5%, sesame paste are 1-3% for 7-8%, curry powder for 3.5-4%, soy sauce for kelp paste weight 10-15%, meat cubelets.

A kind of preparation method of curry-flavor kelp paste is characterized in that: choosing sea-tangle is raw material, after its cleaning, soaking, softening 10-20min under 110-120 ℃ of hot conditions, add its weight 1-1.5 water doubly then in the sea-tangle after softening, carry out homogenate, be prepared into kelp paste; Choose non-harmful onion, go Lao Pi, cleaning, broken slurrying; Take by weighing quantitative oil and in pot, heat, put into meat cubelets and stir-fry and overflow to fragrance, the soy sauce that the adds weighing colouring that stir-fries, weighing adding kelp paste, onion slurry, salt, sugar and curry powder stir-fry concentratedly then, add sesame paste at last and stir-fry evenly; Take the dish out of the pot after cooling, tinning, exhaust, sealing, sterilization form; This kelp sauce is in the frying process, with kelp paste weight is standard, and other component raw material onion slurry is that 10-15%, salt are that 2-3%, sugar are that 7-8%, oil are that 1-3%, curry powder are 1-1.5% for 7-8%, sesame paste for 3.5-4%, soy sauce for kelp paste weight 10-15%, meat cubelets.

The kelp sauce that the present invention makes, the various active materials of sea-tangle and onion have been made full use of, make the food nutrition that makes abundanter, and have dense curry flavor and meat perfume (or spice), the pungent and fragrance of curry has been covered the intrinsic extra large fishy smell of sea-tangle simultaneously, make the kelp sauce color that obtains golden yellow, the taste uniqueness, its mouthfeel is tending towards the demand that the foreigner eats more, and this kelp sauce is to renal failure, artery sclerosis, hypertension etc. have certain physiological hygiene effect.This preparation method is easy, operation feasible, and raw material is easy to get, and is suitable for suitability for industrialized production.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

Embodiment 1

Take by weighing the 600g sea-tangle, adopt clear water to clean, soak after, hot mastication 15min under 115 ℃ of temperature conditions adds the water of 1.4 times of its weight in softening sea-tangle, send into and carry out homogenate in the refiner;

Choose non-harmful onion, go Lao Pi to exposing plump fresh and tender stem tuber, after cleaning up, broken slurrying, standby

Taking by weighing peanut oil 75g adds in the pot, with this rusting to 8 maturation, add the 120g meat cubelets and stir-fry and overflow to fragrance, add the colouring that stir-fries of 75g soy sauce, adding kelp paste 1000g, the onion slurry 120g of the above-mentioned preparation mix thoroughly and salt 25g, sugared 38g and 12g curry powder then stir-fries and concentrates about 5 minutes, add the 20g sesame paste before taking the dish out of the pot and stir-fry evenly, cool off tinning after taking the dish out of the pot, exhaust, sealing, 105 degree sterilization 20min get final product.

The curried taste of the kelp sauce of making is dense, and meat perfume (or spice) overflows, golden yellow color, and the taste uniqueness, nutritious, and have certain health care.

Embodiment 2

Taking by weighing the 1000g sea-tangle is raw material, and after cleaning, soak with clean water, hot mastication 20min under 120 ℃ of temperature conditions adds the water of 1.5 times of its weight then in softening sea-tangle, send into and carry out fragmentation, homogenate in the refiner, makes kelp paste;

Choose non-harmful onion, go Lao Pi to exposing plump fresh and tender stem tuber, after cleaning up, fragmentation, slurrying, standby;

Taking by weighing salad oil 200g adds in the pot, with this rusting to 8 maturation, add the 375g meat cubelets and stir-fry and blow out to fragrance, add the colouring that stir-fries of 200g soy sauce again, adding kelp paste 2500g, the onion slurry 375g of the above-mentioned preparation mix thoroughly and salt 75g, sugared 100g and 37.5g curry powder then stir-fries and concentrates about 8 minutes, add the 75g sesame paste before taking the dish out of the pot and stir-fry evenly, cool off tinning after taking the dish out of the pot, exhaust, sealing, 105 degree sterilization 20min get final product.

This hoisin sauce has the fragrant and curried taste of meat, and its taste uniqueness is nutritious.

Embodiment 3

Take by weighing the non-harmful sea-tangle of 300g, adopt clear water to clean, soak after, hot mastication 10min under 110 ℃ of temperature conditions adds the water of 1 times of its weight then in softening sea-tangle, mix, and sends into and carries out homogenate in the refiner;

Choose non-harmful onion, go Lao Pi to exposing plump fresh and tender stem tuber, after cleaning up, fragmentation, slurrying, standby;

Taking by weighing peanut oil 42g adds in the pot, with this rusting to 8 maturation, add the 60g meat cubelets and stir-fry and overflow to fragrance, add the colouring that stir-fries of 42g soy sauce again, adding kelp paste 600g, the onion slurry 60g of the preparation mix thoroughly and salt 12g, sugared 21g and 6g curry powder then stir-fries and concentrates about 8 minutes, add the 6g sesame paste again and stir-fry evenly, take the dish out of the pot after cool off tinning, exhaust, sealing, 105 degree sterilization 20min get final product.

The curried taste of the kelp sauce seafood of making is dense, and meat perfume (or spice) overflows, golden yellow color, and the taste uniqueness, nutritious, and have certain health care.Its preparation method is easy, operation feasible, and raw material is easy to get, and is suitable for suitability for industrialized production.

Claims (2)

1, a kind of curry-flavor kelp paste, it is characterized in that: it is to add kelp paste, onion slurry, meat cubelets, salt, sugar, soy sauce, curry powder and sesame paste frying to form in deep fat, be to be standard with kelp paste weight in this kelp sauce, other component onion slurry is that 10-15%, salt are that 2-3%, sugar are that 7-8%, oil are that 1-1.5%, sesame paste are 1-3% for 7-8%, curry powder for 3.5-4%, soy sauce for kelp paste weight 10-15%, meat cubelets.

2, the preparation method of a kind of curry-flavor kelp paste according to claim 1, it is characterized in that: choosing sea-tangle is raw material, after its cleaning, soaking, softening 10-20min under 110-120 ℃ of hot conditions, add its weight 1-1.5 water doubly then in the sea-tangle after softening, carry out homogenate, be prepared into kelp paste; Choose non-harmful onion, go Lao Pi, cleaning, broken slurrying; Take by weighing quantitative oil and in pot, heat, put into meat cubelets and stir-fry and overflow to fragrance, the soy sauce that the adds weighing colouring that stir-fries, weighing adding kelp paste, onion slurry, salt, sugar and curry powder stir-fry concentratedly then, add sesame paste at last and stir-fry evenly; Take the dish out of the pot after cooling, tinning, exhaust, sealing, sterilization form; This kelp sauce is in the frying process, with kelp paste weight is standard, and other component raw material onion slurry is that 10-15%, salt are that 2-3%, sugar are that 7-8%, oil are that 1-1.5%, sesame paste are 1-3% for 7-8%, curry powder for 3.5-4%, soy sauce for kelp paste weight 10-15%, meat cubelets.