CN101756299A - Undaria pinnatifida with perilla plum flavor and preparation method thereof - Google Patents

Abstract

The invention discloses an Undaria pinnatifida with perilla plum flavor and a preparation method thereof. The Undaria pinnatifida with the perilla plum flavor contains the following raw materials in parts by weight: 45-55 parts of Undaria pinnatifida, 4-5 parts of plum flesh paste, 0.4-0.6 part of anhydrous sodium acetate, 1.5-2.5 parts of aginomoto, 8-10 parts of sorbitol, 16-17 parts of white granulated sugar, 3-4 parts of salt, 2-3 parts of glacial acetic acid, 0.3-0.4 part of perilla nankinensis spice, 0.02-0.03 part of purple cabbage haematochrome, 0.5-0.6 part of perilla plum vinegar solution, 0.01-0.03 part of perilla herb oil and 10-15 parts of water. In the method, the Undaria pinnatifida is prepared from the Undaria pinnatifida by pickling and squeezing the Undaria pinnatifida with seasoning liquid, wherein the seasoning liquid is prepared from auxiliary materials of the plum flesh paste, the anhydrous sodium acetate, the perilla nankinensis spice, Mirin, acetic acid and the like. The Undaria pinnatifida with the perilla plum flavor, prepared by the preparation method, preserves the nutritive value of the Undaria pinnatifida, and realizes the increase of the health function by adding the perilla herb oil and the perilla plum vinegar solution. The Undaria pinnatifida integrates nutrition, delicacy and leisure, thereby being one of the most ideal green healthy foods at present.

Description

A kind of undaria pinnatifida with perilla plum flavor and production method thereof

Technical field

The present invention relates to field of food, specifically is a kind of undaria pinnatifida with perilla plum flavor and production method thereof.

Background technology

Undaria pinnitafida is known as the natural treasure-house of trace element.It contains nearly all mineral matter of human body needs such as calcium, iron, iodine, and content is abundant.As long as every day is edible 10 gram dry products, can satisfy 1/8 the measuring all of various mineral matters of people's needs, and this is that any other natural food is inaccessible.In addition, it also contains abundant carrotene, vitamin E and other biological active material, and a large amount of dietary fibers; Perilla herb oil is faint yellow fluid, and slightly green vegetables are distinguished the flavor of, iodine number 175-194.Contain leukotrienes 51-63%, mainly be present in fourth fish oil and perilla herb oil, the common perilla oil, belong to the human nutrition element at occurring in nature.Other contains natural VE 50-60mg/100g.Its major physiological function has the adjusting blood fat, can significantly reduce higher serum triglyceride; Can suppress the free energy of platelet aggregation energy and thrombocytin, thereby suppress the generation of thrombus disease; With other plant oil phase ratio, can reduce boundary territory hypertension, thus the protection hemorrhagic cerebral apoplexy; Suppress cancer generation and transfer, no matter it is be chemical carcinogens or carcinogenic naturally zoopery, minimum with the incidence of disease of edible perilla herb oil; The effect that strengthens memory and vision protection is arranged; To protecting the liver beauty treatment unique effect is arranged.

Undaria pinnitafida in the market has only as the raw-material commodity selling of food, does not have the product of instant leisure food class, does not more have to add the instant leisure foodstuff undaria pinnitafida of the perilla herb oil with nutrition health-care functions.

Summary of the invention

The invention provides a kind of undaria pinnatifida with perilla plum flavor and production method thereof, the nutritive value that has not only kept undaria pinnitafida has also added perilla herb oil, purple perilla plum vinegar liquid, has increased its health-care effect, integrating nutrition, delicious food, lie fallow, is one of current optimal green health food.

Technical scheme of the present invention is:

A kind of undaria pinnatifida with perilla plum flavor is characterized in that: each raw material components is by weight than being: undaria pinnitafida 45-55, plum meat pulp 4-5, anhydrous sodium acetate 0.4-0.6, monosodium glutamate 1.5-2.5, D-sorbite 8-10, white granulated sugar 16-17, salt 3-4, glacial acetic acid 2-3, purple perilla spices 0.3-0.4, purple cabbage haematochrome 0.02-0.03, purple perilla plum vinegar liquid 0.5-0.6, perilla herb oil 0.01-0.03, water 10-15.

Described undaria pinnatifida with perilla plum flavor is characterized in that: undaria pinnitafida 50, plum meat pulp 4.5, anhydrous sodium acetate 0.4, monosodium glutamate 2, D-sorbite 9, white granulated sugar 16.5, salt 3.5, glacial acetic acid 2.5, purple perilla spices 0.33, purple cabbage haematochrome 0.02, purple perilla plum vinegar liquid 0.55, perilla herb oil 0.02, water 10.

The production method of described undaria pinnatifida with perilla plum flavor is characterized in that:

(1), undaria pinnitafida is put into the fresh water that contains the clorox bactericide and soaked after through washing, carry out sterilization, desalination;

(2), reaction repeated step (1) then, carry out secondary desalination salt of undaria pinnitafida to the desalination and be divided into 1-2%, wherein adding weight in the fresh water that contains the clorox bactericide is the calcium lactate that accounts for undaria pinnitafida gross weight 1-2%;

(3), venting desalted water, the moisture that squeezing absorbs when removing the undaria pinnitafida desalination, by weight than plum meat pulp, anhydrous sodium acetate, monosodium glutamate, D-sorbite, white granulated sugar, salt, glacial acetic acid, purple perilla spices, purple cabbage haematochrome, purple perilla plum vinegar liquid, perilla herb oil, water are hybridly prepared into baste, the baste of undaria pinnitafida after the squeezing being put into preparation soaked 2-3 days down in normal temperature, stir 2-4 every day, undaria pinnitafida draining after the immersion, squeezing, the adjustment moisture is 59-64%, gets finished product.

The present invention compared with prior art has the following advantages:

The invention provides a kind of production method of undaria pinnatifida with perilla plum flavor, the nutritive value that has kept undaria pinnitafida to the full extent, and added natural purple perilla liquid, perilla herb oil, plum extract, when being provided, purple perilla, the distinctive local flavor of plum provide perilla herb oil this health care nutrient.When tasting cuisines, experience the distinctive health-care effect of perilla herb oil.

(1), it is salted that the present invention adopts the pure natural material, product is without high temperature, the abundant nutritional labeling that must keep undaria pinnitafida, normal temperature or low-temperature salting, do not add any anticorrisive agent, safety and Health, the abdomen but also can play a role in health care of not only can having satisfied, it integrates nutrition, delicious food, lies fallow, and is one of current optimal green health food;

(2), undaria pinnitafida is cool in nature, the sweet one-tenth of distinguishing the flavor of; Heat-clearing is arranged, promote the production of body fluid, the effect of defaecation; And wherein be rich in the indispensable mineral matter of health, but the prevention of arterial sclerosis reduces the incidence probability of breast cancer etc.; Also contain abundant vitamin A in the undaria pinnitafida, have very strong antitumaous effect;

(3), perilla herb oil main component: alpha-linolenic acid, palmitic acid, linoleic acid, oleic acid, stearic acid, vitamin E, 18 seed amino acids and various trace elements, the a-leukotrienes that wherein contains is the aliphatic acid of needed by human, it is converted into the vital activity factor D HA and the EPA (plant brain gold) of metabolism necessity in human body, do not contain cholesterol, human body is had more significant health care and medical efficacy; The undaria pinnitafida of pickling with perilla herb oil can reducing blood lipid; Brain tonic also improves learning memory; Effects such as anti-ageing in addition, anticancer, antiallergy;

(4), abundant, the proportioning science of raw material resources of the present invention, technology advanced person, convenient for production.

(5), the present invention adds nutrient purple perilla nutritive and health protection components first in like product, make the leisure food with health nutrient function.

The specific embodiment

Undaria pinnatifida with perilla plum flavor: undaria pinnitafida 50, plum meat pulp 4.5, anhydrous sodium acetate 0.4, monosodium glutamate 2, D-sorbite 9, white granulated sugar 16.5, salt 3.5, glacial acetic acid 2.5, purple perilla spices 0.33, purple cabbage haematochrome 0.02, purple perilla plum vinegar liquid 0.55, perilla herb oil 0.02, water 10.

The production method of undaria pinnatifida with perilla plum flavor:

(1), the 100Kg undaria pinnitafida is put into the fresh water that contains the clorox bactericide and soaked after through 2 washings, carry out sterilization, desalination, undaria pinnitafida is 1: 1 with the weight ratio that contains the water of clorox bactericide,

(2), reaction repeated step 1 is carried out secondary desalination salt of undaria pinnitafida to the desalination and is divided into 1-2% then, wherein adding weight in the fresh water that contains the clorox bactericide is the calcium lactate that accounts for undaria pinnitafida gross weight 1.5%;

(3), the venting desalted water, the moisture that squeezing absorbs when removing the undaria pinnitafida desalination, by weight than with plum meat pulp, anhydrous sodium acetate, monosodium glutamate, D-sorbite, white granulated sugar, salt, glacial acetic acid, purple perilla spices, purple cabbage haematochrome, purple perilla plum vinegar liquid, perilla herb oil, water is hybridly prepared into the 100Kg baste, the baste of undaria pinnitafida after the squeezing being put into preparation soaked 2-3 days down in normal temperature, stir every day 3 times, undaria pinnitafida draining after the immersion, squeezing, the adjustment moisture is 59-64%, get finished product, select then and remove the too small or excessive dish of shape in the undaria pinnitafida, product detects the package metro-measuring pack of qualified back.

Claims (3)

1. undaria pinnatifida with perilla plum flavor, it is characterized in that: each raw material components is by weight than being: undaria pinnitafida 45-55, plum meat pulp 4-5, anhydrous sodium acetate 0.4-0.6, monosodium glutamate 1.5-2.5, D-sorbite 8-10, white granulated sugar 16-17, salt 3-4, glacial acetic acid 2-3, purple perilla spices 0.3-0.4, purple cabbage haematochrome 0.02-0.03, purple perilla plum vinegar liquid (leachate of perilla leaf in plum vinegar) 0.5-0.6, perilla herb oil 0.01-0.03, water 10-15.

2. undaria pinnatifida with perilla plum flavor according to claim 1 is characterized in that: undaria pinnitafida 50, plum meat pulp 4.5, anhydrous sodium acetate 0.4, monosodium glutamate 2, D-sorbite 9, white granulated sugar 16.5, salt 3.5, glacial acetic acid 2.5, purple perilla spices 0.33, purple cabbage haematochrome 0.02, purple perilla plum vinegar liquid 0.55, perilla herb oil 0.02, water 10.

3. the production method of undaria pinnatifida with perilla plum flavor according to claim 1 is characterized in that:

(1), undaria pinnitafida is put into the fresh water that contains the clorox bactericide and soaked after through washing, carry out sterilization, desalination;

(2), reaction repeated step (1) then, carry out secondary desalination salt of undaria pinnitafida to the desalination and be divided into 1-2%, wherein adding weight in the fresh water that contains the clorox bactericide is the calcium lactate that accounts for undaria pinnitafida gross weight 1-2%;

(3), venting desalted water, the moisture that squeezing absorbs when removing the undaria pinnitafida desalination, by weight than plum meat pulp, anhydrous sodium acetate, monosodium glutamate, D-sorbite, white granulated sugar, salt, glacial acetic acid, purple perilla spices, purple cabbage haematochrome, purple perilla plum vinegar liquid, perilla herb oil, water are hybridly prepared into baste, the baste of undaria pinnitafida after the squeezing being put into preparation soaked 2-3 days down in normal temperature, stir 2-4 every day, undaria pinnitafida draining after the immersion, squeezing, the adjustment moisture is 59-64%, gets finished product.