CN102805385A - Method for processing kelp food by frying and microwave puffing - Google Patents
Method for processing kelp food by frying and microwave puffing Download PDFInfo
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- CN102805385A CN102805385A CN2012102837045A CN201210283704A CN102805385A CN 102805385 A CN102805385 A CN 102805385A CN 2012102837045 A CN2012102837045 A CN 2012102837045A CN 201210283704 A CN201210283704 A CN 201210283704A CN 102805385 A CN102805385 A CN 102805385A
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Abstract
The invention relates to a method for processing kelp food by frying and microwave puffing and solves the problems of the prior art that microwave-dried puffed kelp strips are hard and non-crispy, fried kelps strips are low in puffing degree with severely blistered surfaces, frying temperature is high, loss of nutrients of the kelp is high, and the kelp turns dark, is high in oil content, has hard texture and is non-crispy. According to the technical scheme, the method is characterized by including selecting dried kelp, cleaning the dried kelp to remove silt, softening the kelp, shaping and cutting the kelp into pieces, wrapping the kelp pieces with sauce, taking out to drain the residual sauce, wrapping with starch, frying at medium temperature, deoiling, microwave-puffing and drying to remove water, and finally performing gas-filled packaging to obtain the fired and microwave-puffed kelp food. The method is applicable to processing of food made of the kelp, and the food has unique flavor and attractive appearance, is convenient to tea and has marketing prospect.
Description
Technical field
The present invention relates to a kind of processing method of edible seaweed based food, especially a kind of method of fried and microwave bulking processing kelp food.
Background technology
Sea-tangle (Laminariaja ponica) has another name called kelp, synthetic fibre cloth, and river Chinese cabbage, hippocampus Lin is the perennial large edible brown alga of Phaeophyta Laminariaceae in the marine alga.China the north and southeastern coast have a large amount of breed.Sea-tangle is the profuse food of a kind of nutrition, and polysaccharide physiological activator wherein has prevention and treatment function to some disease, therefore is called by people again " longevity greens/mustard green ".Modern scientific research shows; Sea-tangle contains abundant mineral matter element and vitamin; Wherein contain 60 multiple nutritional components such as protein, carbohydrate, crude fibre calcium, phosphorus, magnesium, iron, iodine and carrotene, riboflavin, thiamine, niacin, fat, potassium, cobalt, VA, VE, and mostly the aliphatic acid that contains is unrighted acid also.In addition, the kelp nourishing composition also has characteristics: the content of carbohydrate, cellulose, mineral element etc. is high especially, and vitamin, protein content are medium, and fat content is very low.Not only cost is low for sea-tangle, nutrition is very abundant; And function is many especially, is a kind of edible and all very important living marine resources of medical value: its polysaccharide has functions such as antitumor, hypoglycemic, reducing blood lipid, raising immunity, antiviral, antibiotic, antifatigue; Its sweet mellow wine can be used for treating hypercholesterolemia, artery sclerosis, meningitis, acute shock and diabetes etc.; Its sodium alginate has the prevention leukaemia, the painful sick effect of bone; The various trace elements that its physical efficiency contains also have great facilitation to human beings'health.Therefore, sea-tangle is desirable natural health care.
At present, the laminaria culture scale and the cultured output of China all occupy first place in the world.The domestic in recent years upsurge of utilizing marine alga machining functions property food of yet rising, such as sea-tangle silk, sea-tangle volume kelp sauce etc., but owing to reasons such as economy, technology, product category is still not abundant on the market, how to be on sale throughout in the city with dried product, salt marsh instant product.But dried kelp product need soak, water sends out, and exists edible inconvenient deficiency when edible for a long time; Salt marsh instant kelp goods exist the deficiency of shelf-life weak point, mouthfeel difference.In order sea-tangle to be developed to a kind of instant leisure food, people have done big quantity research to the puffing technique of sea-tangle in recent years.But prior art exists: the expanded sea-tangle sheet mouthfeel of microwave drying firmly, not crisp and fried sea-tangle sheet expanded level is little, and surface blistering is serious, and frying temperature is high, and the loss of kelp nourishing composition is many, black, and oil content is high, and mouthfeel is hard, not crisp deficiency.
Summary of the invention
The object of the invention is exactly the method that proposes a kind of fried and microwave bulking processing kelp food, and background technology exists to solve: the expanded sea-tangle sheet mouthfeel of microwave drying firmly, not crisp and fried sea-tangle sheet expanded level is little, and surface blistering is serious; Frying temperature is high; The loss of kelp nourishing composition is many, black, and oil content is high; Mouthfeel is hard, not crisp deficiency.Solving this technical problem the technical scheme of being taked is: a kind of method of fried and microwave bulking processing kelp food, and it is characterized in that: choosing drying sea-tangle is raw material, it is cleaned go to carry out the boilery reason behind the silt; Cut apart after the shaping more in flakes, put into sauce and wrap up in the slurry seasoning, taking-up and drop remove surplus slurry wraps up in powder; Adopt fried then and through the oil remover centrifugation de-oiling; Then microwave bulking and drying dewater, final gas flush packaging, the kelp food of fried and microwave bulking.Wherein, the sea-tangle after said will the cleaning to carry out that boiling handles be that sea-tangle is carried out 100 ℃ of boiling 5～30min and removes surperficial polysaccharide.Described is that sea-tangle breakage and edge cutting are removed with the sea-tangle shaping after the boiling processing, keeps the regular position of sea-tangle.It is to be 1:6～20 with the mass ratio of cutting apart back sea-tangle in blocks and sauce that described sea-tangle after will cutting apart in flakes goes in the sauce dipping seasoning, normal temperature hanging 5～50 seconds.The quality percentage composition of each component of said sauce is: starch 1 ~ 10%, and salt 1 ~ 7%, chilli powder or five-spice powder or cumin powder or pepper powder, sesame are 0.5 ~ 16%, and all the other are water.The quality percentage composition of each component of said sauce also can be: starch 1 ~ 10%, and salt 1 ~ 7%, sugar 10 ~ 35%, all the other are water.The described powder of wrapping up in is drop to be gone out sea-tangle sheet after the unnecessary sauce put into dry starch and wrap up in powder.The described fried system of exploding under the condition of 100～200 ℃ of oil temperature that is, the fried system time is 5～30s.Described de-oiling is meant, the sea-tangle sheet after fried is that 3 ~ 10 minutes time is handled in de-oiling under 100 ~ 300 rev/mins the condition at rotating speed.Described sea-tangle microwave bulking after the de-oiling is meant that it is expanded that the sea-tangle sheet after the de-oiling is through 1000 ~ 5000 GHZ frequencies, wavelength that the microwave of 1220 ~ 3000mm is interrupted, expanded 10 ~ 30s is interrupted 2 ~ 10s, expanded 2 ~ 5 circulations.It is to be 85～110 ℃ of dry 5-20 minutes with the sea-tangle after expanded in temperature that described drying dewaters.
The beneficial effect that the present invention and background technology comparison had is: the present invention because adopted softening shaping, wrapped up in sauce, wrapped up in powder, technologies such as fried, centrifugation de-oiling, microwave bulking, inflated with nitrogen packing; Thereby make the sea-tangle crisp slice foodstuffs of producing have good crisp brittleness; Oil content is low; Long shelf-life, mouthfeel is good, instant, and sauce can select to add two or more above combinations in chilli powder, salt, five-spice powder and the cumin powder etc.; Thereby make this product multiple tastes, be fit to different taste crowd's demand.Technology of the present invention is reasonable, strong operability, is prone to accomplish scale production.Wherein, sea-tangle is adopted the softening mode of handling, and is because contain 12%～25% alginic acid in the sea-tangle, is unfavorable for the raising of sea-tangle crisp slice foodstuffs crisp brittleness, therefore must soak its softening processing; And the sea-tangle after softening is beneficial to the stretching, extension shaping.Wrapping up in the slurry seasoning is to solve sea-tangle to be difficult to tasty main means, and sauce can give sea-tangle various tastes fast, also is beneficial to the follow-up powder of wrapping up in simultaneously.Wrap up in powder and can cover the fried bubble in sea-tangle surface, and improve the sea-tangle outward appearance, wrap up in powder and can also give good expanded sense of kelp food and good crisp brittleness.After centrifugation de-oiling is fried end, through the oil remover centrifugation de-oiling, utilize centrifugal force to remove attached to the oil on sea-tangle surface the sea-tangle after expanded, the centrifugation de-oiling technology can make the final oil content of sea-tangle crisp slice foodstuffs obviously reduce.Microwave bulking is to utilize the gasification of sea-tangle internal moisture to make sea-tangle expanded, also moisture and unnecessary grease is dried by the fire in the time of the microwave bulking sea-tangle, is convenient to the crisp for a long time of kelp food preservation.Sea-tangle crisp slice foodstuffs after the de-oiling adopts nitrogen-filled packaging, can reduce the oxidative rancidity of food, the shelf-life of having improved food.
The specific embodiment
Embodiment 1: with dried sea-tangle is raw material production cumin flavor sea-tangle crisp slice foodstuffs
(1) clean: get a certain amount of dried sea-tangle, use flushing with clean water, flush away attached to the silt on sea-tangle surface and
Salt;
(2) the softening processing: the dried sea-tangle after will cleaning goes into steamer, and boiling 15 minutes is taken out dried sea-tangle then, puts into clear water and cools off, and further clean sea-tangle;
(3) shaping: sea-tangle is lain on the workbench, thin slightly part in sea-tangle edge and irregular portion branch are cut down, only keep the thick and regular slightly part of sea-tangle middle rib with stainless steel knife;
(4) cut apart shaping: the square small pieces that above-mentioned sea-tangle are cut into 2 ~ 3cm;
(5) wrap up in the slurry tasty: the sea-tangle sheet that cuts is soaked in the sauce.Each constituent mass percentage composition of this sauce is: starch 3.5%, and salt 2.9%, cumin powder 5.0%, white sesameseed are 16.0%, all the other are water.After short time wraps up in slurry, pull out in the turnover pallet that the sea-tangle sheet is put into the bottom of which has holes eye, drop goes out unnecessary sauce;
(7) wrapping up in powder handles: drop is gone out sea-tangle sheet after the unnecessary sauce put into dry potato starch and wrap up in powder, wrap up in powder thickness with thin and evenly be as the criterion;
(8) fried: the sea-tangle sheet after will wrapping up in powder and handling pack into carry out in the fried frame fried, frying temperature: 180 ℃, the end so that no big bubble produces in the pot of fried time;
(9) centrifugation de-oiling: the sea-tangle sheet after fried is that de-oiling is handled under 200 rev/mins the condition at rotating speed, 3 minutes time;
(10) microwave bulking and drying: is that the microwave of 1220mm is interrupted expanded with the sea-tangle sheet after the de-oiling through 2000 ~ 3000 GHZ frequencies, wavelength.Expanded mode is that expanded 20s is interrupted 5s, expanded 3 circulations; Dry employing vacuum infra-red drying temperature is 90 ℃ of dryings 20 minutes.
(11) select: the sea-tangle sheet after expanded is taken out from micro-wave oven and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(12) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, being is the sweet seaweed crisp food.
Embodiment 2: with dried sea-tangle is the fragrant and sweet flavor sea-tangle crisp slice foodstuffs of raw material production
(1) clean: get a certain amount of dried sea-tangle, use flushing with clean water, flush away attached to the silt on sea-tangle surface and
Salt;
(2) the softening processing: the dried sea-tangle after will cleaning goes into steamer, and boiling 15 minutes is taken out dried sea-tangle then, puts into clear water and cools off, and further clean sea-tangle;
(3) shaping: sea-tangle is lain on the workbench, thin slightly part in sea-tangle edge and irregular portion branch are cut down, only keep the thick and regular slightly part of sea-tangle middle rib with stainless steel knife;
(4) cut apart shaping: the square small pieces that above-mentioned sea-tangle are cut into 2 ~ 3cm;
(5) wrap up in the slurry tasty: the sea-tangle sheet that cuts is soaked in the sauce.Each constituent mass percentage composition of this sauce is: starch 3.5%, and salt 2.3%, white granulated sugar 30%, all the other are water.After short time wraps up in slurry, pull out in the turnover pallet that the sea-tangle sheet is put into the bottom of which has holes eye, drop goes out unnecessary sauce;
(7) wrapping up in powder handles: drop is gone out sea-tangle sheet after the unnecessary sauce put into dry potato starch and wrap up in powder, wrap up in powder thickness with thin and evenly be as the criterion;
(8) fried: the sea-tangle sheet after will wrapping up in powder and handling pack into carry out in the fried frame fried, frying temperature: 180 ℃, the end so that no big bubble produces in the pot of fried time;
(9) centrifugation de-oiling: the sea-tangle sheet after fried is that de-oiling is handled under 200 rev/mins the condition at rotating speed, 3 minutes time;
(10) microwave bulking and drying: is that the microwave of 1220mm is interrupted expanded with the sea-tangle sheet after the de-oiling through 2000 ~ 3000 GHZ frequencies, wavelength.Expanded mode is that expanded 20s is interrupted 5s, expanded 3 circulations; Dry employing vacuum infra-red drying temperature is 90 ℃ of dryings 20 minutes.
(11) select: the sea-tangle sheet after expanded is taken out from micro-wave oven and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(12) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, being is the sweet seaweed crisp food.
Embodiment 3: with dried sea-tangle is the spicy flavor sea-tangle crisp slice foodstuffs of raw material production
(1) clean: get a certain amount of dried sea-tangle, use flushing with clean water, flush away attached to the silt on sea-tangle surface and
Salt;
(2) the softening processing: the dried sea-tangle after will cleaning goes into steamer, and boiling 15 minutes is taken out dried sea-tangle then, puts into clear water and cools off, and further clean sea-tangle;
(3) shaping: sea-tangle is lain on the workbench, thin slightly part in sea-tangle edge and irregular portion branch are cut down, only keep the thick and regular slightly part of sea-tangle middle rib with stainless steel knife;
(4) cut apart shaping: the square small pieces that above-mentioned sea-tangle are cut into 2 ~ 3cm;
(5) wrap up in the slurry tasty: the sea-tangle sheet that cuts is soaked in the sauce.Each constituent mass percentage composition of this sauce is: starch 3.5%, and salt 2.9%, chilli powder 5.0%, white sesameseed are 16.0%, all the other are water.After short time wraps up in slurry, pull out in the turnover pallet that the sea-tangle sheet is put into the bottom of which has holes eye, drop goes out unnecessary sauce;
(7) wrapping up in powder handles: drop is gone out sea-tangle sheet after the unnecessary sauce put into dry potato starch and wrap up in powder, wrap up in powder thickness with thin and evenly be as the criterion;
(8) fried: the sea-tangle sheet after will wrapping up in powder and handling pack into carry out in the fried frame fried, frying temperature: 180 ℃, the end so that no big bubble produces in the pot of fried time;
(9) centrifugation de-oiling: the sea-tangle sheet after fried is that de-oiling is handled under 200 rev/mins the condition at rotating speed, 3 minutes time;
(10) microwave bulking and drying: is that the microwave of 1220mm is interrupted expanded with the sea-tangle sheet after the de-oiling through 2000 ~ 3000 GHZ frequencies, wavelength.Expanded mode is that expanded 20s is interrupted 5s, expanded 3 circulations; Dry employing vacuum infra-red drying temperature is 90 ℃ of dryings 20 minutes.
(11) select: the sea-tangle sheet after expanded is taken out from micro-wave oven and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(12) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, being is the sweet seaweed crisp food.
Embodiment 4: with dried sea-tangle is raw material production spiced salt flavor sea-tangle crisp slice foodstuffs
(1) clean: get a certain amount of dried sea-tangle, use flushing with clean water, flush away attached to the silt on sea-tangle surface and
Salt;
(2) the softening processing: the dried sea-tangle after will cleaning goes into steamer, and boiling 15 minutes is taken out dried sea-tangle then, puts into clear water and cools off, and further clean sea-tangle;
(3) shaping: sea-tangle is lain on the workbench, thin slightly part in sea-tangle edge and irregular portion branch are cut down, only keep the thick and regular slightly part of sea-tangle middle rib with stainless steel knife;
(4) cut apart shaping: the square small pieces that above-mentioned sea-tangle are cut into 2 ~ 3cm;
(5) wrap up in the slurry tasty: the sea-tangle sheet that cuts is soaked in the sauce.Each constituent mass percentage composition of this sauce is: starch 3.5%, and salt 2.9%, all the other are water for white pepper powder 5.0%, white sesameseed.After short time wraps up in slurry, pull out in the turnover pallet that the sea-tangle sheet is put into the bottom of which has holes eye, drop goes out unnecessary sauce;
(7) wrapping up in powder handles: drop is gone out sea-tangle sheet after the unnecessary sauce put into dry potato starch and wrap up in powder, wrap up in powder thickness with thin and evenly be as the criterion;
(8) fried: the sea-tangle sheet after will wrapping up in powder and handling pack into carry out in the fried frame fried, frying temperature: 180 ℃, the end so that no big bubble produces in the pot of fried time;
(9) centrifugation de-oiling: the sea-tangle sheet after fried is that de-oiling is handled under 200 rev/mins the condition at rotating speed, 3 minutes time;
(10) microwave bulking and drying: is that the microwave of 1220mm is interrupted expanded with the sea-tangle sheet after the de-oiling through 2000 ~ 3000 GHZ frequencies, wavelength.Expanded mode is that expanded 20s is interrupted 5s, expanded 3 circulations; Dry employing vacuum infra-red drying temperature is 90 ℃ of dryings 20 minutes.
(11) select: the sea-tangle sheet after expanded is taken out from micro-wave oven and is poured on the clean stainless steel workbench, choose underproof sea-tangle sheet by hand;
(12) nitrogen-filled packaging: require by weight to pack, fill nitrogen and seal, being is the sweet seaweed crisp food.
Claims (11)
1. the method for a fried and microwave bulking processing kelp food, it is characterized in that: choosing drying sea-tangle is raw material, it is cleaned go to carry out the boilery reason behind the silt; Cut apart after the shaping more in flakes, put into sauce and wrap up in the slurry seasoning, taking-up and drop remove surplus slurry wraps up in powder; Adopt fried then and through the oil remover centrifugation de-oiling; Then microwave bulking and drying dewater, final gas flush packaging, the kelp food of fried and microwave bulking.
2. according to the method for the said a kind of fried and microwave bulking processing kelp food of claim 1, it is characterized in that: it is that sea-tangle is carried out 100 ℃ of boiling 5～30min and removes surperficial polysaccharide that the sea-tangle after said will the cleaning carries out that boiling handles.
3. according to the method for claim 1 or 2 said a kind of fried and microwave bulking processing kelp foods, it is characterized in that: described sea-tangle shaping after boiling is handled is that sea-tangle breakage and edge cutting are removed, and keeps the regular position of sea-tangle.
4. according to claim 1 or 2 said kinds are fried and the method for microwave bulking processing kelp food; It is characterized in that: it is to be 1:6～20 with the mass ratio of cutting apart back sea-tangle in blocks and sauce that described sea-tangle after will cutting apart in flakes goes in the sauce dipping seasoning, normal temperature hanging 5～50 seconds.
5. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2; The quality percentage composition that it is characterized in that each component of said sauce is: starch 1 ~ 10%; Salt 1 ~ 7%; Chilli powder or five-spice powder or cumin powder or pepper powder, sesame are 0.5 ~ 16%, and all the other are water.
6. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2 is characterized in that the quality percentage composition of each component of said sauce also can be: starch 1 ~ 10%, and salt 1 ~ 7%, sugar 10 ~ 35%, all the other are water.
7. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2 is characterized in that: the described powder of wrapping up in is drop to be gone out sea-tangle sheet after the unnecessary sauce put into dry starch and wrap up in powder.
8. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2 is characterized in that: the described fried system of explode under the condition of 100～200 ℃ of oil temperature that is, exploding the system time is 5～30s.
9. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2 is characterized in that: described de-oiling is meant, the sea-tangle sheet after fried is that 3 ~ 10 minutes time is handled in de-oiling under 100 ~ 300 rev/mins the condition at rotating speed.
10. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2; It is characterized in that: described sea-tangle microwave bulking after the de-oiling is meant; Is that the microwave of 1220 ~ 3000mm is interrupted expanded with the sea-tangle sheet after the de-oiling through 1000 ~ 5000 GHZ frequencies, wavelength; Expanded 10 ~ 30s is interrupted 2 ~ 10s, expanded 2 ~ 5 circulations.
11. the method for a kind of fried and microwave bulking processing kelp food according to claim 1 and 2 is characterized in that: it is to be 85～110 ℃ of dry 5-20 minutes with the sea-tangle after expanded in temperature that described drying dewaters.
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| CN103315258A (en) * | 2013-07-12 | 2013-09-25 | 西南大学 | Flavoring for preparing mulberry leaf convenient food, and mulberry leaf convenient food and preparation method thereof |
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| CN107927636A (en) * | 2017-12-22 | 2018-04-20 | 钦州市钦州港永健水产贸易有限公司 | The kelp production method of unique flavor |
| CN108713705A (en) * | 2018-05-04 | 2018-10-30 | 浙江海洋大学 | A kind of processing method of instant kelp crisp chip |
| CN114568657A (en) * | 2022-03-23 | 2022-06-03 | 福建农林大学 | Processing method of oil-free healthy instant kelp chips |
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| CN107927636A (en) * | 2017-12-22 | 2018-04-20 | 钦州市钦州港永健水产贸易有限公司 | The kelp production method of unique flavor |
| CN108713705A (en) * | 2018-05-04 | 2018-10-30 | 浙江海洋大学 | A kind of processing method of instant kelp crisp chip |
| CN114568657A (en) * | 2022-03-23 | 2022-06-03 | 福建农林大学 | Processing method of oil-free healthy instant kelp chips |
| CN114568657B (en) * | 2022-03-23 | 2023-09-12 | 福建农林大学 | Processing method of oil-free healthy instant kelp crisp chips |
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Application publication date: 20121205 |