CN102018239A - Seasoned shredded kelp processing technique - Google Patents
Seasoned shredded kelp processing technique Download PDFInfo
- Publication number
- CN102018239A CN102018239A CN2009100189027A CN200910018902A CN102018239A CN 102018239 A CN102018239 A CN 102018239A CN 2009100189027 A CN2009100189027 A CN 2009100189027A CN 200910018902 A CN200910018902 A CN 200910018902A CN 102018239 A CN102018239 A CN 102018239A
- Authority
- CN
- China
- Prior art keywords
- tangle
- sea
- seasoning
- seasoned
- different
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
The invention relates to a seasoned shredded kelp processing technique, which uses shredded kelp as a raw material and processes seasoned shredded kelp by steps such as slicing, soaking, boiling, seasoning and packing. The manufacturing process is simple, it is convenient to cook the seasoned shredded kelp, and the seasoned shredded kelp has a nice flavor and is popular among people.
Description
Technical field
The present invention designs a kind of processing technology of seasoning sea-tangle silk.
Background technology
Sea-tangle is a kind of ocean vegetables, contains iodine, phycocolloid acid and sweet mellow wine etc., can prevent and treat thyroid gland enlargement, cretinism, osteomalacia, rickets.Modern pharmacology studies show that eating sea-tangle can increase the mononuclear macrophage activity, strengthens immunity of organisms and radioresistance.
Summary of the invention
The purpose of this invention is to provide a kind of new sea-tangle filament processing process.
1, technological process
Raw material (limnetic dry kelp) → chopping → immersion → boiling → draining → oven dry → seasoning → sterilization → packing → finished product.
2, processing technology
(1) raw material is handled: select the suitable limnetic dry kelp of the plump maturity of frond, remove root, yellowish-white limit and rot scabbing and pertusate position.
(2) chopping: with chopping in the sea-tangle the chosen input filament cutter, silk can be wide can be narrow, but require evenly to be generally 0.2 millimeter.
(3) soak: in dilute acid soln, soak, with clear water flushing 2～4 minutes, remove impurity again.
(4) boiling: in digester, boil, killing the sea-tangle surface microorganism, and it is boiled.
(5) draining, oven dry: the sea-tangle after the boiling is got rid of water with centrifuge as far as possible, promptly carries out drying after the cooling.Drying means has artificial and two kinds of air dries, many aborning employing artificial dryings.
(6) seasoning: different product has different the requirement and characteristics.Kinds such as present having of producing perfume is peppery, delicious food, its mainly prepared burden paprika, monosodium glutamate, refined salt, granulated sugar, peanut oil, sesame oil etc.Various flavorings are fully mixed with the oven dry sea-tangle in different ratio collocation, just produce the different seasoning sea-tangle silk of local flavor.
(7) sterilization, packing: seasoning sea-tangle silk adopts the polybag composite packaging behind ultraviolet radiation for sterilizing and disinfecting, general every bag heavy 150 gram, and every pouch weighs 15 grams.Its finished product storage period in dry, shady and cool warehouse is six months.
3, the allotment of baste: the fast food seasoning sea-tangle silk of producing mostly is fragrant peppery local flavor at present, the allotment of its baste is: raw material sea-tangle 1 kilogram (after chopping, washing, boiling, dry processing) adds 216 gram white granulated sugars, 58.3 gram sesame oil, 233 gram salt, the monosodium glutamate of 150 grams, 150 grams are through the paprika of sterilization, after fully mixing well, get final product 1.6 kilograms of seasoning sea-tangle silks.
4, quality requirement and product standard: the seasoning dry kelp slivers is with boiling water immediate access or be used as transferring and mix cold dish after the soup.Thereby its sanitary index is required relatively stricter.
The organoleptic indicator requires: color and luster is green, brown; Tissue morphology requires shape than homogeneous; Flavour is salty comfortable suitable, and taste is normal; No silt impurity.
Physical and chemical index requires: moisture≤29%; Salinity (in naci)≤20%.
Bacterium index request: total number of bacteria (individual/gram)≤3000; Coli-group (individual/100 grams)≤30; Pathogenic bacteria must not detect.
Claims (4)
1. seasoning sea-tangle filament processing process, its technological process is:
(1) raw material is handled: select the suitable limnetic dry kelp of the plump maturity of frond, remove root, yellowish-white limit and rot scabbing and pertusate position.
(2) chopping: with chopping in the sea-tangle the chosen input filament cutter, silk can be wide can be narrow, but require evenly to be generally 0.2 millimeter.
(3) soak: in dilute acid soln, soak, with clear water flushing 2～4 minutes, remove impurity again.
(4) boiling: in digester, boil, killing the sea-tangle surface microorganism, and it is boiled.
(5) draining, oven dry: the sea-tangle after the boiling is got rid of water with centrifuge as far as possible, promptly carries out drying after the cooling.Drying means has artificial and two kinds of air dries, many aborning employing artificial dryings.
(6) seasoning: different product has different the requirement and characteristics.Kinds such as present having of producing perfume is peppery, delicious food, its mainly prepared burden paprika, monosodium glutamate, refined salt, granulated sugar, peanut oil, sesame oil etc.Various flavorings are fully mixed with the oven dry sea-tangle in different ratio collocation, just produce the different seasoning sea-tangle silk of local flavor.
(7) sterilization, packing: seasoning sea-tangle silk adopts the polybag composite packaging behind ultraviolet radiation for sterilizing and disinfecting, general every bag heavy 150 gram, and every pouch weighs 15 grams.Its finished product storage period in dry, shady and cool warehouse is six months.
2. the acid soak time described in the claim 1 is 15-20 minute.
3. the digestion time described in the claim 1 is 2-3 minute.
4. the oven dry moisture in the claim 1 is to get final product below 12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100189027A CN102018239A (en) | 2009-09-12 | 2009-09-12 | Seasoned shredded kelp processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100189027A CN102018239A (en) | 2009-09-12 | 2009-09-12 | Seasoned shredded kelp processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102018239A true CN102018239A (en) | 2011-04-20 |
Family
ID=43860340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100189027A Pending CN102018239A (en) | 2009-09-12 | 2009-09-12 | Seasoned shredded kelp processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102018239A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406194A (en) * | 2011-11-21 | 2012-04-11 | 盐城市海苑食品有限公司 | Processing method for instant sea tangle shreds |
| CN102488252A (en) * | 2011-11-23 | 2012-06-13 | 霞浦县新世纪农业科技开发有限公司 | Method of producing flavored deodorized kelp by lactic fermentation |
| CN102783675A (en) * | 2012-09-04 | 2012-11-21 | 戴志刚 | Convenient instant sea-tangle mushroom food |
| CN103689683A (en) * | 2013-12-27 | 2014-04-02 | 大连盖世食品有限公司 | Spicy kelps and preparation method thereof |
| CN104323343A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Tsukudani sesame kelp and preparation method thereof |
| CN104381891A (en) * | 2014-11-20 | 2015-03-04 | 浙江良泰水产有限公司 | Food processing method of instant asparagus |
| CN105285577A (en) * | 2015-09-30 | 2016-02-03 | 威海家晓食品坊有限公司 | Preparation method of novel alkaline kelp fiber sports beverage |
| 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 |
| CN105942311A (en) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored shredded laminaria japonica |
| CN106360450A (en) * | 2016-08-30 | 2017-02-01 | 四川省川南酿造有限公司 | Shredded pungent and spicy laminaria japonica and preparation method thereof |
| CN107149123A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | One main laminaria local flavor composite seasoning powder and preparation method thereof |
| 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 |
| CN108065276A (en) * | 2017-12-22 | 2018-05-25 | 钦州市钦州港永健水产贸易有限公司 | The processing method of instant kelp |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
| CN110916121A (en) * | 2019-12-21 | 2020-03-27 | 菏泽国丰农业科技发展有限公司 | Instant kelp processing system |
-
2009
- 2009-09-12 CN CN2009100189027A patent/CN102018239A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406194A (en) * | 2011-11-21 | 2012-04-11 | 盐城市海苑食品有限公司 | Processing method for instant sea tangle shreds |
| CN102488252A (en) * | 2011-11-23 | 2012-06-13 | 霞浦县新世纪农业科技开发有限公司 | Method of producing flavored deodorized kelp by lactic fermentation |
| CN102783675A (en) * | 2012-09-04 | 2012-11-21 | 戴志刚 | Convenient instant sea-tangle mushroom food |
| CN103689683A (en) * | 2013-12-27 | 2014-04-02 | 大连盖世食品有限公司 | Spicy kelps and preparation method thereof |
| CN104381891A (en) * | 2014-11-20 | 2015-03-04 | 浙江良泰水产有限公司 | Food processing method of instant asparagus |
| CN104323343A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Tsukudani sesame kelp and preparation method thereof |
| CN105285577A (en) * | 2015-09-30 | 2016-02-03 | 威海家晓食品坊有限公司 | Preparation method of novel alkaline kelp fiber sports beverage |
| 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 |
| CN107149123A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | One main laminaria local flavor composite seasoning powder and preparation method thereof |
| CN105942311A (en) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored shredded laminaria japonica |
| CN106360450A (en) * | 2016-08-30 | 2017-02-01 | 四川省川南酿造有限公司 | Shredded pungent and spicy laminaria japonica and preparation method thereof |
| 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 |
| CN108065276A (en) * | 2017-12-22 | 2018-05-25 | 钦州市钦州港永健水产贸易有限公司 | The processing method of instant kelp |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
| CN110916121A (en) * | 2019-12-21 | 2020-03-27 | 菏泽国丰农业科技发展有限公司 | Instant kelp processing system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018239A (en) | Seasoned shredded kelp processing technique | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN103932121A (en) | Processing method for potato dry noodle | |
| CN101836726A (en) | Processing technology for instant mushroom strip | |
| KR20060053954A (en) | Preparation process of a dried hijiki product | |
| CN102106513A (en) | Method for processing enucleated crystal candied jujube of special variety | |
| CN101292729A (en) | Deep processing technique for black fungus | |
| CN101991069A (en) | Method for preparing Sinkiang bergamot pear paste with natural color | |
| CN101019681B (en) | Control method of mushed garlic producing process with control on greening and its product | |
| CN106722146A (en) | A kind of wormwood glutinous rice cake | |
| CN105876385A (en) | Control method of greenish appearance of mashed garlic during processing process | |
| CN103988953A (en) | Low temperature baked balsam pear tea and making method thereof | |
| CN104222967B (en) | A kind of control method of Greening of Garlic Purees | |
| KR20200141149A (en) | process for preparing red ginseng pig meat | |
| KR100850187B1 (en) | The chestnut hot pepper paste manufacture method | |
| KR101138766B1 (en) | Preparation method of scorched rice-tea using steamed rice | |
| KR20130078160A (en) | Manufacturing method of kimchi seasoning | |
| CN102100333A (en) | Sweet potato noodle and processing method thereof | |
| CN104824713A (en) | Salt baked iron eggs and processing method thereof | |
| JP3648149B2 (en) | Grated manufacturing method and grated food | |
| KR20060021937A (en) | The japchae manufacturing method where the chlorella and the chaga mushroom extract contain | |
| CN105146364B (en) | A kind of chicken extract soya bean foods packed in carton containers and production technology | |
| KR100375561B1 (en) | Pumpkin instant gruel and process for preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110420 |