CN102406194A - Processing method for instant sea tangle shreds - Google Patents
Processing method for instant sea tangle shreds Download PDFInfo
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- CN102406194A CN102406194A CN2011103838197A CN201110383819A CN102406194A CN 102406194 A CN102406194 A CN 102406194A CN 2011103838197 A CN2011103838197 A CN 2011103838197A CN 201110383819 A CN201110383819 A CN 201110383819A CN 102406194 A CN102406194 A CN 102406194A
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Abstract
The present invention relates to a processing method for instant sea tangle shreds. The production steps of the method comprise: cleaning, soaking, precooking, air drying, shredding, seasoning, vacuum packaging, disinfection and sterilization. According to the present invention, the sea tangle processed by the method of the present invention well remains the original color, the original taste and the nutritional ingredients of the sea tangle; the flavoring formula is provided; the instant sea tangle shreds of the present invention is the preservative-free sea tangle food, is easy to store and carry, and can be directly eaten by the people; the production method with characteristics of economical equipment investment and no environmental pollution is provided; the instant sea tangle shreds of the present invention have good popularization value.
Description
Technical field
The present invention relates to food processing field, particularly a kind of processing method of product of instant kelp silk.
Background technology
Sea-tangle, formal name used at school Laminaria japonica Aresch.Another name kelp, river Chinese cabbage.Brown alga a kind of is grown on the rock in seabed, and shape image-tape contains a large amount of iodine matter, can be used to obtain through refining iodine, potassium etc.When being used as medicine, the traditional Chinese medical science is kelp, have "
AlkalescenceThe hat of compound " be called sea-tangle nutritive value very high, be rich in various trace elements such as protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrotene, vitamin B1, vitamin B2, nicotinic acid and iodine.Sea-tangle is a kind of basic food; Can often eat to increase the absorption of human body to calcium, in greasy too much food, mixes an into sea-tangle, and can reduce that in vivo long-pending of fat have can be in all foods; The amount of iodine of sea-tangle is the highest, contains 300 milligrams to 700 milligrams iodine in per 100 gram sea-tangles.Iodine is a kind of essential trace element in the human body, is the plain important source material of synthetic thyroid, and big if the long-term iodine deficiency of people can endemicgoiter occur, eating sea-tangle then has preventive and therapeutic effect to this disease.At present, utilize the method that sea-tangle is processed into food to have many.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of processing method of instant kelp silk is provided, the sea-tangle after this method processing has kept original color and luster of sea-tangle preferably; Former flavoursome, nutritional labeling provides a kind of prescription of seasoning; Do not contain the anticorrisive agent kelp food, and be easy to storage a surname, easy to carry; Can supply people end user edible, and low equipment investment, sea-tangle processing method free from environmental pollution.
The technical solution adopted for the present invention to solve the technical problems is:
(1), clean: will pass through the sea-tangle that selected and remove foreign material, letter sorting cleans up.
(2), soak: the kelp soaking that will clean soaks 20 fens kinds fully in 10% aqueous acetic acid, sea-tangle is pulled out to be immersed in 5% the salt afterwards, soaks 20 minutes.
(3), precook: boil spice water earlier, drive atmos-valve with water boil after in jacketed pan, adding quantitative clear water and spice mix bag, then little fire is little to boil; Add salt, white sugar, monosodium glutamate, I+G etc. after two hours; Condiment proportioning involved in the present invention is a salt 5%, white sugar 8%, monosodium glutamate 0.2%; I+G 0.01%, spice mix bag 5%.After treating dissolvings such as salt, sugar; It is tasty to pour in the jacketed pan quantitative cleaned sea-tangle into boiling, begins to make the material soup in the pot to boil greatly 10-15 minute, during stir 3-4 time; And cast aside out the surface floating foam; Close stingy stewing boiling 30-40 minute then, during can stir for several times, sea-tangle can be pulled out after boiling is fully tasty.
(4), oven dry: the sea-tangle that boiling is good is pulled out, in baking room baking, makes the dry tack free of sea-tangle.
(5), chopping: the sea-tangle that airing is good is cut into thread.
6, seasoning: spicy oily 4%, sesame oil 1%, capsicum sheet 3%, pepper powder 0.2%, light-coloured vinegar 1%, put into mixer and stir.
(7), packing: the sea-tangle silk that seasoning is good is put into high-temperature retort bag and is carried out vacuum packaging, carries out high temperature sterilization then, puts in the cold water after sterilization finishes.Observation has or not the bag that rises, and has both got finished product.
The invention has the beneficial effects as follows: the present invention is owing to adopt above-mentioned processing method:
When 1, this product soaks, can make the taste of vinegar and salt deeply advance in the sea-tangle, and vinegar also have the corrosion-resistant effect.
2, the present invention can increase the condiment of different taste in boiling the process of spice water, can satisfy the demand of different consumer group's tastes
3, the present invention can prolong the shelf-life of product through special high-temperature sterilization treatment, and does not influence the taste of product.
4, capital construction and equipment investment required for the present invention are few, and production technology does not cause environmental pollution.
The specific embodiment
Below in conjunction with instance the present invention is further described:
Produce the instant kelp silk as follows:
1, raw material: behind the removal of the sea-tangle after classification impurity, letter sorting cleans up.
2, soak: the sea-tangle 100kg that cleans up is immersed in 10% the aqueous acetic acid, soaked fully 20 minutes, sea-tangle is pulled out be immersed in 5% the salt afterwards, soaked 20 minutes.
3, precook: boil spice water, drive atmos-valve with water boil after in jacketed pan, adding quantitative clear water and spice mix bag, then little fire is little to boil; Add salt, white sugar, monosodium glutamate, I+G etc. after two hours, treat dissolving such as salt, sugar after, it is tasty to pour in the jacketed pan quantitative cleaned sea-tangle into boiling; Begin to make the material soup in the pot to boil greatly 10 minutes; Stir 3 times during this time, and cast aside out the floating foam on surface, close stingy stewing boiling 30 minutes then; Can stir during this time for several times, sea-tangle can be pulled out after boiling is fully tasty.Condiment proportioning involved in the present invention is a salt 5%, white sugar 8%, and monosodium glutamate 0.2%, I+G 0.01%, spice mix bag 5%.
4, oven dry: the sea-tangle that boiling is good is pulled out, in the baking room baking, and 50 degree, 15 minutes, make the surface of sea-tangle not have moisture, mass dryness fraction is moderate.
5, chopping: will dry good sea-tangle be cut into thread, 5 millimeters of width.
6, seasoning: with spicy oily 4%, sesame oil 1%, capsicum sheet 3%, pepper powder 0.2%, light-coloured vinegar 1%, put into mixer by proportioning raw materials and stir, then the sea-tangle silk is rendered in the mixer, stirred 30 minutes.
7, packing: the sea-tangle silk that seasoning is good is put into high-temperature retort bag and is carried out vacuum packaging; Carry out high temperature 121 degree sterilizations then, adopt the back-pressure cooling after sterilization 20 minutes, sterilization finish; Sea-tangle temperature after the sterilization is dropped to 35 degree, wipe the moisture in the packaging bag then away.Observation has or not the bag that rises, and has both got finished product.
Claims (4)
1. the processing method of an instant kelp silk is characterized in that adopting following method step:
(1), cleans: will pass through the sea-tangle that selected and remove foreign material, and clean up;
(2), soak: the kelp soaking that will clean soaked 20 minutes in 10% aqueous acetic acid fully, sea-tangle was pulled out to be immersed in 5% the salt afterwards, soaked 20 minutes;
(3), precook: boil spice water earlier, drive atmos-valve with water boil after in jacketed pan, adding quantitative clear water and spice mix bag, then little fire is little to boil; Add salt, white sugar, monosodium glutamate, I+G etc. after two hours, treat dissolving such as salt, sugar after, it is tasty to pour in the jacketed pan quantitative cleaned sea-tangle into boiling; Begin to make the material soup in the pot to boil greatly 10-15 minute; Stir 3-4 time during this time, and cast aside out the floating foam on surface, turn down fiery stewing boiling 30-40 minute then; Can stir during this time for several times, sea-tangle can be pulled out after boiling is fully tasty;
(4), airing: the sea-tangle that boiling is good is pulled out, in baking room baking, makes the dry tack free of sea-tangle;
(5), chopping: the sea-tangle that airing is good is cut into thread;
(6), seasoning: spicy oil, sesame oil, capsicum sheet, pepper powder, light-coloured vinegar, put into mixer and stir;
(7), packing: the sea-tangle silk that seasoning is good is put into high-temperature retort bag and is carried out vacuum packaging, carries out high temperature sterilization then, puts into cold water after sterilization finishes, and observes to have or not the bag that rises, and has both got finished product.
2. the processing method of instant kelp silk according to claim 1 is characterized in that: the sea-tangle of said sea-tangle silk for soaking through peracetic acid and salt.
3. the processing method of instant kelp silk according to claim 1; It is characterized in that: said condiment is spicy oil, sesame oil, capsicum sheet, pepper powder, light-coloured vinegar, and its proportioning is (raw material %) spicy oily 4%, sesame oil 1%, capsicum sheet 3%, pepper powder 0.2%, light-coloured vinegar 1%.
4. the processing method of instant kelp silk according to claim 1 is characterized in that: said sea-tangle is through packing back high temperature sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103838197A CN102406194A (en) | 2011-11-21 | 2011-11-21 | Processing method for instant sea tangle shreds |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103838197A CN102406194A (en) | 2011-11-21 | 2011-11-21 | Processing method for instant sea tangle shreds |
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| CN102406194A true CN102406194A (en) | 2012-04-11 |
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| CN2011103838197A Pending CN102406194A (en) | 2011-11-21 | 2011-11-21 | Processing method for instant sea tangle shreds |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783675A (en) * | 2012-09-04 | 2012-11-21 | 戴志刚 | Convenient instant sea-tangle mushroom food |
| CN103169105A (en) * | 2013-03-01 | 2013-06-26 | 大连拓成食品有限公司 | Instant kelp and preparation method thereof |
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN104323195A (en) * | 2014-11-27 | 2015-02-04 | 云南宏斌绿色食品有限公司 | Method for preparing instant noodle kelp seasoning packet |
| CN104719995A (en) * | 2013-12-20 | 2015-06-24 | 丹徒区江心洲丰泽渔业园 | Ready-to-eat seaweed margaryamelanoides meat making method |
| CN105124654A (en) * | 2015-06-30 | 2015-12-09 | 防城港海盈农产品综合开发有限公司 | Processing method for sour-sweet sea-tangle slice |
| CN105266078A (en) * | 2015-10-30 | 2016-01-27 | 刘荣如 | Method for removing mucous membranes of kelps |
| 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 |
| CN107647330A (en) * | 2017-11-19 | 2018-02-02 | 山东明鑫集团有限公司 | A kind of manufacture method of Shredded kelp food |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
| 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 |
| CN108967941A (en) * | 2018-07-03 | 2018-12-11 | 霞浦县馋嘴八食品有限公司 | A kind of processing method of stomach invigorating health instant kelp |
| 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 |
| CN110946230A (en) * | 2019-12-21 | 2020-04-03 | 菏泽国丰农业科技发展有限公司 | Cooling sterilization system for kelp processing |
| CN113812585A (en) * | 2021-08-25 | 2021-12-21 | 滕子文 | Production method of frozen fresh instant kelp |
| CN114931222A (en) * | 2022-06-15 | 2022-08-23 | 徐耿朝 | Kelp processing method |
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| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783675A (en) * | 2012-09-04 | 2012-11-21 | 戴志刚 | Convenient instant sea-tangle mushroom food |
| CN103169105A (en) * | 2013-03-01 | 2013-06-26 | 大连拓成食品有限公司 | Instant kelp and preparation method thereof |
| CN103169105B (en) * | 2013-03-01 | 2014-01-29 | 大连拓成食品有限公司 | Instant kelp and preparation method thereof |
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN103461901B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | A kind of instant radix puerariae vermicelli and preparation method thereof |
| CN104719995A (en) * | 2013-12-20 | 2015-06-24 | 丹徒区江心洲丰泽渔业园 | Ready-to-eat seaweed margaryamelanoides meat making method |
| CN104323195A (en) * | 2014-11-27 | 2015-02-04 | 云南宏斌绿色食品有限公司 | Method for preparing instant noodle kelp seasoning packet |
| CN105124654A (en) * | 2015-06-30 | 2015-12-09 | 防城港海盈农产品综合开发有限公司 | Processing method for sour-sweet sea-tangle slice |
| CN105266078A (en) * | 2015-10-30 | 2016-01-27 | 刘荣如 | Method for removing mucous membranes of kelps |
| 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 |
| CN107647330A (en) * | 2017-11-19 | 2018-02-02 | 山东明鑫集团有限公司 | A kind of manufacture method of Shredded kelp food |
| CN107736585A (en) * | 2017-11-19 | 2018-02-27 | 山东明鑫集团有限公司 | A kind of preparation method of instant sea tangle food |
| 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 |
| CN108967941A (en) * | 2018-07-03 | 2018-12-11 | 霞浦县馋嘴八食品有限公司 | A kind of processing method of stomach invigorating health instant kelp |
| 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 |
| CN110946230A (en) * | 2019-12-21 | 2020-04-03 | 菏泽国丰农业科技发展有限公司 | Cooling sterilization system for kelp processing |
| CN113812585A (en) * | 2021-08-25 | 2021-12-21 | 滕子文 | Production method of frozen fresh instant kelp |
| CN114931222A (en) * | 2022-06-15 | 2022-08-23 | 徐耿朝 | Kelp processing method |
| CN114931222B (en) * | 2022-06-15 | 2023-11-17 | 荣成市精宜海洋科技股份有限公司 | Kelp processing method |
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Application publication date: 20120411 |