CN101836749A - Production method of seasoning laminaria roll - Google Patents
Production method of seasoning laminaria roll Download PDFInfo
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- CN101836749A CN101836749A CN201010189961A CN201010189961A CN101836749A CN 101836749 A CN101836749 A CN 101836749A CN 201010189961 A CN201010189961 A CN 201010189961A CN 201010189961 A CN201010189961 A CN 201010189961A CN 101836749 A CN101836749 A CN 101836749A
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- laminaria
- roll
- laminaria roll
- seasoning
- mthod
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Abstract
The invention relates to a production mthod of seasoning laminaria roll, which comprises the following steps that: dry laminaria roll is arranged inside clean water to be re-hydrated; then the laminaria roll is put into baking soda solution to be soaked; after being washed by clean water to be neutral, the laminaria roll is naturally drained; the drained laminaria roll is put into a mixed sugar liquid consisting of maltitol solution and sorbose to be soaked; seasoning material is added into the mixed sugar liquid to be uniformly mixed, and the laminaria roll is continuously soaked; and the seasoning steeping liquid which steeps the laminaria roll is heated, heat-preserved, vacuum packed and sterilized in counter pressure. The seasoning laminaria roll which is produced with the method conforms to the taste of the public, has high nutrition value, is riched in minerals which are beneficial to the human body, and also enriches the types of the laminaria product.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly relate to a kind of production mthod of seasoning laminaria roll.
Background technology
Sea-tangle, the another name kelp, it is the brown algae rudimentary plant between bacterium and higher plant, both at home and abroad to health care of sea-tangle and studies show that of medicinal function, sea-tangle contains bioactivators such as abundant iodine, alginic acid, sweet mellow wine, these materials can be spontaneous or the attenuating of cholesterol level in promotion warm-blooded animal and the human blood with bringing out, promote fat metabolism, effect with reducing blood lipid, anticoagulant, can prevent and treat angiocardiopathy, improve the function of vital organs such as liver, kidney, heart, so kelp food especially is fit to old human needs.China traditional Chinese medicine scholar thinks that sea-tangle has the function of softening and resolving hard mass, clearing away heat and promoting diuresis, antitussive and antiasthmatic, the lipoid and reducing blood pressure of dispelling, can harness the river swollen, drench disease, wet beriberi, chronic bronchitis, cough etc.
China's seashore line length, the marine site is vast, and marine algae resource is abundant.Sea-tangle is as main marine alga industrial crops, and it is wide to distribute, and the output height is a kind of brown alga of amount maximum.Crude sea-tangle has fishy smell, and is not popular, and the kind of the converted products of sea-tangle is less at present, and the eating method of sea-tangle is relatively more dull, and the sea-tangle converted products of developing the new health that meets popular taste is present problem demanding prompt solution.
Summary of the invention
The object of the present invention is to provide a kind of production mthod of seasoning laminaria roll, its seasoning laminaria roll of producing meets popular taste, is of high nutritive value, and is rich in multiple mineral matter to the human body beneficial, has enriched the kind of sea-tangle product simultaneously.
Technical scheme of the present invention: a kind of production mthod of seasoning laminaria roll is characterized in that: comprise the steps:
(1) dried laminaria roll is put into the clear water rehydration;
(2) again laminaria roll being put into saleratus solution soaks;
(3) with clear water laminaria roll flushing to neutral back is drained naturally again;
(4) laminaria roll after will draining is put into the mixed sugar liquid that maltitol liquor and sorbose form and is soaked;
(5) in mixed sugar liquid, add flavoring, stir, continue the dipping laminaria roll;
(6) there is the seasoning maceration extract of laminaria roll to heat to immersion again, insulation, vacuum packaging, the back-pressure sterilization, cooling is dried, the vanning warehouse-in.
In the step (1), the weight ratio of described dried laminaria roll and clear water is 1:6-8, and rehydration time is 1-2 hour.
In the step (2), the mass percent concentration of the described sodium bicarbonate aqueous solution is 0.2%-0.3%, and soak time is 2-3 hour.
In the step (4), described maltitol liquor is that maltitol content is the maltitol solution of 55% mass fraction, and described maltitol liquor, D-sorbitol solution and dried laminaria roll are 1.4-1.8:0.7-0.9:1 according to weight ratio.
In the step (4), the laminaria roll that drains naturally put into mixed sugar liquid dipping before, described mixed sugar liquid is heated to 50-60 ℃.
In the step (4), it is 3-4 hour that the laminaria roll after draining is put into the time that mixed sugar liquid that maltitol liquor and D-sorbitol solution form soaks.
In the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is:
Dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: different Vc sodium: refined salt=1:0.2-0.3:0.05-0.07:0.0005-0.0015:0.03-0.05:0.001-0.003: 0.004-0.006.
In the step (5), laminaria roll continued dipping 30-50 minute in the mixed solution that adds flavoring.
In the step (6), described heating-up temperature is 50-60 ℃, and temperature retention time is 5-10 minute.
The invention has the advantages that: the seasoning laminaria roll color, smell and taste that this method is produced are all good, few instant edible-type seasoning laminaria coil food product in being fit to always, be of high nutritive value, be rich in multiple mineral matter, enriched the kind of sea-tangle product simultaneously the human body beneficial, in addition, its preparation technology is simple, and is easy to implement, and the production efficiency height, can process a large amount of sea-tangles, improve the sea-tangle value-added content of product.
The specific embodiment
Embodiment 1
A kind of production mthod of seasoning laminaria roll comprises the steps:
(1) dried laminaria roll is put into the clear water rehydration;
(2) again laminaria roll being put into saleratus solution soaks;
(3) with clear water laminaria roll flushing to neutral back is drained naturally again;
(4) laminaria roll after will draining is put into the mixed sugar liquid that maltitol liquor and D-sorbitol solution form and is soaked;
(5) in mixed sugar liquid, add flavoring, stir, continue the dipping laminaria roll;
(6) there is the seasoning maceration extract of laminaria roll to heat to immersion again, insulation, vacuum packaging, the back-pressure sterilization, cooling is dried, the vanning warehouse-in.
In the step (1), described dried laminaria roll weight is 1000g, and the weight of clear water is 6000g, and rehydration time is 2 hours.
In the step (2), the mass percent concentration of the described sodium bicarbonate aqueous solution is 0.2%, and soak time is 3 hours.
In the step (4), described maltitol liquor is that maltitol content is the maltitol solution of 55% mass fraction, and described maltitol liquor, D-sorbitol solution and dried laminaria roll are 1.8:0.7:1 according to weight ratio; Weight is respectively 1800g, 700g and 1000g;
In the step (4), the laminaria roll that drains naturally put into mixed sugar liquid dipping before, described mixed sugar liquid is heated to 60 ℃ after dipping 3 hours.
In the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is: dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: sodium iso-vc: refined salt=1:0.2:0.07:0.0015:0.03:0.003:0.004, promptly dried laminaria roll 1000g, soy sauce 200g, flavor drenches 70g, flavour nucleotide disodium 1.5g, monosodium glutamate 30g, sodium iso-vc 3g, refined salt 4g.
In the step (5), kelp continued dipping 50 minutes in the mixed sugar liquid that adds flavoring.
In the step (6), described heating-up temperature is 60 ℃, and temperature retention time is 5 minutes.
Embodiment 2
A kind of production mthod of seasoning laminaria roll comprises the steps:
(7) dried laminaria roll is put into the clear water rehydration;
(8) again laminaria roll being put into saleratus solution soaks;
(9) with clear water laminaria roll flushing to neutral back is drained naturally again;
(10) laminaria roll after will draining is put into the mixed sugar liquid that maltitol liquor and D-sorbitol solution form and is soaked;
(11) in mixed sugar liquid, add flavoring, stir, continue the dipping kelp;
(12) there is the seasoning maceration extract of laminaria roll to heat to immersion again, insulation, vacuum packaging, the back-pressure sterilization, cooling is dried, the vanning warehouse-in.
In the step (1), described dried laminaria roll weight is 1000g, and the weight of clear water is 8000g, and rehydration time is 1 hour.
In the step (2), the mass percent concentration of the described sodium bicarbonate aqueous solution is 0.3%, and soak time is 2 hours.
In the step (4), described maltitol liquor is that maltitol content is the maltitol solution of 55% mass fraction, and described maltitol liquor, D-sorbite and dried laminaria roll are 1.4:0.9:1 according to weight ratio; Weight is respectively 1400g, 900g and 1000g;
In the step (4), the laminaria roll that drains naturally put into mixed sugar liquid dipping before, described mixed sugar liquid is heated to 50 ℃ after dipping 4 hours.
In the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is: dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: sodium iso-vc: refined salt=1:0.2:0.07:0.0015:0.03:0.003:0.004, promptly dried laminaria roll 1000g, soy sauce 200g, flavor drenches 70g, flavour nucleotide disodium 1.5g, monosodium glutamate 30g, sodium iso-vc 3g, refined salt 4g.
In the step (5), laminaria roll continued dipping 30 minutes in the mixed sugar liquid that adds flavoring.
In the step (6), described heating-up temperature is 50 ℃, and temperature retention time is 10 minutes.
Embodiment 3
The present embodiment difference from Example 1 is: in the step (4), described maltitol liquor, D-sorbite and dried laminaria roll are 1.5:0.8:1 according to weight ratio, and weight is respectively 1500g, 800g and 1000g;
Embodiment 4
The present embodiment difference from Example 1 is: in the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is: dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: sodium iso-vc: refined salt=1:0.3:0.05:0.0005:0.05:0.001:0.006, promptly dried laminaria roll 1000g, soy sauce 300g, flavor drenches 50g, flavour nucleotide disodium 0.5g, monosodium glutamate 50g, sodium iso-vc 1g, refined salt 6g.
Embodiment 5
The present embodiment difference from Example 1 is: in the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is: dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: sodium iso-vc: refined salt=1:0.15:0.06:0.001:0.04:0.002:0.005, promptly dried laminaria roll 1000g, soy sauce 150g, flavor drenches 60g, flavour nucleotide disodium 1g, monosodium glutamate 40g, sodium iso-vc 2.0g, refined salt 5g.
Embodiment 6
The present embodiment difference from Example 2 is: in the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is: dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: sodium iso-vc: refined salt=1:0.15:0.07:0.0012:0.35:0.0027:0.0052, promptly dried laminaria roll 1000g, soy sauce 150g, flavor drenches 70g, flavour nucleotide disodium 1.2g, monosodium glutamate 35g, sodium iso-vc 2.7g, refined salt 5.2g.
The seasoning laminaria roll color, smell and taste of producing among the above embodiment are all good, be fit to old in few instant edible-type seasoning laminaria coil food product, be of high nutritive value, be rich in multiple mineral matter to the human body beneficial.
The above only is preferred embodiment of the present invention, and all equalizations of being done according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (9)
1. a production mthod of seasoning laminaria roll is characterized in that: comprise the steps:
(1) dried laminaria roll is put into the clear water rehydration;
(2) again laminaria roll being put into saleratus solution soaks;
(3) with clear water laminaria roll flushing to neutral back is drained naturally again;
(4) kelp after will draining is put into the mixed sugar liquid that maltitol liquor and D-sorbitol solution form and is soaked;
(5) in mixed sugar liquid, add flavoring, stir, continue the dipping kelp;
(6) there is the seasoning maceration extract of laminaria roll to heat to immersion again, insulation, vacuum packaging, the back-pressure sterilization, cooling is dried, the vanning warehouse-in.
2. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (1), the weight ratio of described dried laminaria roll and clear water is 1:6-8, and rehydration time is 1-2 hour.
3. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (2), the mass percent concentration of the described sodium bicarbonate aqueous solution is 0.2%-0.3%, and soak time is 2-3 hour.
4. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (4), described maltitol liquor is that maltitol content is the maltitol solution of 55% mass fraction, and described maltitol liquor, D-sorbitol solution and dried laminaria roll are 1.4-1.8:0.7-0.9:1 according to weight ratio.
5. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (4), the laminaria roll that drains naturally put into mixed sugar liquid dipping before, described mixed sugar liquid is heated to 50-60 ℃.
6. according to claim 1 or 5 described a kind of production mthod of seasoning laminaria roll, it is characterized in that: in the step (4), it is 3-4 hour that the laminaria roll after draining is put into the time that mixed sugar liquid that maltitol liquor and sorbose form soaks.
7. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (5), the weight ratio of each constituent of flavoring of described dried laminaria roll and adding is:
Dried laminaria roll: soy sauce: flavor drenches: flavour nucleotide disodium: monosodium glutamate: different Vc sodium: refined salt=1:0.2-0.3:0.05-0.07:0.0005-0.0015:0.03-0.05:0.001-0.003: 0.004-0.006.
8. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (5), laminaria roll continued dipping 30-50 minute in the mixed solution that adds flavoring.
9. according to the described a kind of production mthod of seasoning laminaria roll of claim 1, it is characterized in that: in the step (6), described heating-up temperature is 50-60 ℃, and temperature retention time is 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101899613A CN101836749B (en) | 2010-06-02 | 2010-06-02 | Production method of seasoning laminaria roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101899613A CN101836749B (en) | 2010-06-02 | 2010-06-02 | Production method of seasoning laminaria roll |
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| Publication Number | Publication Date |
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| CN101836749A true CN101836749A (en) | 2010-09-22 |
| CN101836749B CN101836749B (en) | 2012-06-13 |
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| CN2010101899613A Expired - Fee Related CN101836749B (en) | 2010-06-02 | 2010-06-02 | Production method of seasoning laminaria roll |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248891A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant sea-tangle coil food product and its processing method |
| CN101278746A (en) * | 2008-05-19 | 2008-10-08 | 于伟卫 | Instant sea-tangle leisure food and method of processing the same |
| CN101411526A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Method for producing sea tangle flavouring food |
| CN101411444A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and pickled vegetables, and preparation method thereof |
| CN101411464A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and preparation method thereof |
-
2010
- 2010-06-02 CN CN2010101899613A patent/CN101836749B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248891A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant sea-tangle coil food product and its processing method |
| CN101278746A (en) * | 2008-05-19 | 2008-10-08 | 于伟卫 | Instant sea-tangle leisure food and method of processing the same |
| CN101411526A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Method for producing sea tangle flavouring food |
| CN101411444A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and pickled vegetables, and preparation method thereof |
| CN101411464A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and preparation method thereof |
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| CN101836749B (en) | 2012-06-13 |
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Effective date of registration: 20171129 Address after: Hualin road champagne road Fuzhou Jinan District 350013 Fujian province No. 19 South Building fifth layer research Patentee after: Fujian SAIFE Food Inspection Institute Co Ltd Address before: Champagne Road District Fuzhou 350013 Fujian province No. 19 Patentee before: Fuzhou Nangang Biotechnology Co., Ltd. |
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Granted publication date: 20120613 Termination date: 20180602 |