CN102823847A - Production method of kelp sauce - Google Patents

Production method of kelp sauce Download PDF

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Publication number
CN102823847A
CN102823847A CN2012103666161A CN201210366616A CN102823847A CN 102823847 A CN102823847 A CN 102823847A CN 2012103666161 A CN2012103666161 A CN 2012103666161A CN 201210366616 A CN201210366616 A CN 201210366616A CN 102823847 A CN102823847 A CN 102823847A
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tangle
sea
kelp
raw
powder
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CN102823847B (en
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杜云建
赵玉巧
王亚楠
郭婷
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Huaihai Institute of Techology
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Huaihai Institute of Techology
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Abstract

The invention discloses a production method of kelp sauce. The method comprises making the dry kelp into kelp powder, modulating the pH of the kelp powder, subsequently adding enzyme to hydrolyze, heating the hydrolyzed kelp syrup to deactivate the enzyme, adding active dry yeast activate fluid to remove the smell, soaking dry undaria pinnatifida or drying kelp into citric acid so as to remove the smell, cutting into dice, further adding prepared auxiliary materials by using the kelp syrup and the undaria pinnatifida or the kelp dice as the raw materials to be made into kelp sauce, fragrant and piquancy kelp or pungent and spicy sauce kelp sauce, filling into bottles, sterilizing and cooling so as to make the produced kelp sauce. By utilizing the hydrolysis of cellulose, protease, xylanase, glucanase, pectinase and the like which can hydrolyze the cell wall ingredients of the kelp, the ingredients inside the cell walls are released after the cell walls are ruptured; and meanwhile, macromolecule substances (which are unlikely to be absorbed) in the kelp are hydrolyzed into micromolecule substances which are easy to be absorbed by human bodies; and the kelp sauce prepared by the method disclosed by the invention is good in both the taste and the nutrition, the nutrition is richer and can be absorbed easily, the production process is simple, the cost is low, and thus the production method is easy to be popularized and applied in industrial production.

Description

A kind of production method of kelp sauce
Technical field
The present invention relates to a kind of preparation method's of food, particularly a kind of kelp sauce production method.
Background technology
Sea-tangle, formal name used at school is Laminaria japonica Aresch, belong to plant kingdom, Phaeophyta.Sea-tangle is the very high vegetables of a kind of nutritive value, contains in the dried sea-tangle of every hectogram: crude protein 8.2 g, fatty 0.1 g, sugared 57 g, crude fibre 9.8 g, inorganic salts 12.9 g, calcium 2.25 g, iron 0.15 g, and carrotene 0.57 mg, Cobastab 10.69 mg, Cobastab 20.36 mg, niacin 16 mg, sea-tangle contains iodine generally 3~5 ‰, can reach 7~10 ‰ at most, is the very high marine alga of a kind of amount of iodine.
Why kind is few for the sea-tangle product, and one of reason is the peculiar fishy smell of sea-tangle.The raw meat processing of taking off of sea-tangle has soda acid facture, absorption method, enzyme facture and fermentation method etc.The soda acid facture is a kind of fishy-removing-method that the sea-tangle blade is adopted, and can adopt certain density weak acid and weak base to soak certain hour, like citric acid, acetic acid, and malic acid and sodium acid carbonate.Absorption method adopts the sea-tangle filtered fluid, and available various nontoxic adsorbents are like active carbon, diatomite etc.Enzyme facture and fermentation method can take off raw meat to be handled the kelp paste after the making beating, can select plurality of enzymes for use, and like pectase, papain, pepsin, trypsase and neutral proteinase, these enzymes can use separately also can mix use.And fermentation method is that saccharomycete after the activation or lactic acid bacteria etc. are inoculated in the kelp paste, ferments the regular hour at a certain temperature.Because of the thicker densification of sea-tangle cell membrane, directly eating mouth feel difference and difficult absorption, cell membrane also can be broken after the making beating.
Summary of the invention
Technical problem to be solved by this invention is the deficiency to prior art, provides a kind of and new can effectively keep kelp nourishing, effectively takes off the production method of raw meat, kelp sauce that mouthfeel is good.
Technical problem to be solved by this invention is to realize through following technical scheme.The present invention is a kind of production method of kelp sauce, is characterized in, its step is following:
(1) the dried sea-tangle of selecting the pure nothing of color to go rotten is cleaned mud, sand and other impurity with flowing water; The sea-tangle of cleaning evenly is tiled in the baking tray, puts into 60 ℃ baking oven oven dry 20-24 h; The oven dry back is crushed to 80 orders with pulverizer, gets the sea-tangle powder;
(2) the sea-tangle powder is added water by the weight ratio of sea-tangle powder: water=1:25-35 and stir, with citric acid its pH is transferred to 5.0 backs and adds extraction with enzyme 12.5 * 10 by every gram sea-tangle powder 4U, pectase 7.5 * 10 4U, pepsin 7.5 * 10 4U, described extraction with enzyme by 5.887 * 10 4The zytase of u, 5.661 * 10 4The dextranase of u, 0.907 * 10 4The cellulase of u and 0.045 * 10 4The pectase of u is formed, and the back that stirs is at 50 ℃ of following hydrolysis 6 h of temperature;
(3) kelp paste after the hydrolysis is heated to boiling, keeps the 10min enzyme that goes out, with interior it was reduced to room temperature at 10 minutes; Then in kelp paste by weight the active dry yeast activating solution that adds 0.4%, the 1h that in 30 ℃ constant incubator, ferments is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, raw meat concentrated sea-tangle slurry is removed in hydrolysis;
(4) select bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, using mass concentration is that raw meat was taken off in 4% citric acid immersion in 90 minutes; Take off the deacidification that is soaked in water of undaria pinnitafida or sea-tangle after the raw meat, be cut into fourth then, undaria pinnitafida fourth or sea-tangle fourth are for use;
(5) remove raw meat concentrated sea-tangle slurry with hydrolysis; And undaria pinnitafida fourth or sea-tangle fourth are raw material; Add the allotment of allotment auxiliary material and process former flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut oil: salt: zanthoxylum powder: aniseed powder: ginger powder: cinnamomi cortex pulveratus=50:10:8:3:0.2:0.1:0.1:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got former flavor kelp paste in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process fragrant pungent kelp sauce; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: undaria pinnitafida fourth or sea-tangle fourth: sesame seed: peanut grain: white sugar: peanut oil: thick chilli sauce: salt: aniseed powder: zanthoxylum powder: pepper powder=50:10:8:7:4:3:2:0.3:0.2:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got fragrant pungent kelp sauce in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process spicy flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut grain: peanut oil: oily bold and resolute green pepper: sesame seed: salt: zanthoxylum powder: pepper powder: ginger powder=50:10:8:7:3:3:2:0.2:0.2:0.2:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got spicy flavor kelp paste in 3-5 minute;
(6) with former flavor kelp paste, fragrant pungent kelp sauce or the bottling of spicy flavor kelp paste, the kelp sauce that gets product is cooled off in sterilization.
Below the inventive method is made a more detailed description.
One, the fishy-removing-method of sea-tangle.
1, fermentation method takes off raw meat
(1) confirms the dry ferment addition
Table 1 dry ferment addition result
Yeast dosage (%) 0.1 0.2 0.3 0.4 0.5
Deodorization effect (marking) 50 60 70 85 80
Total sugar concentration (mg/mL) 4.67 5.36 4.19 2.75 1.58
Protein concentration (mg/mL) 0.37 0.30 0.27 0.23 0.22
(the sea-tangle powder: water=1:30) adds the yeast juice of activation, at 28 ℃ of fermentation 60min in kelp paste to press dry ferment addition in the table 1.Visible by table 1, deodorization effect is best when adding 0.4% yeast, but polysaccharide concentration and protein concentration are minimum in the centrifuged supernatant of kelp paste.Because eliminating fishy smell is primary reference factor, be 0.4% so select the active dry yeast inoculum concentration.
(2) confirm fermentation temperature
The activated yeast mixture of adding 0.4% in above-mentioned kelp paste is at the different temperatures bottom fermentation 60min of table 2.
Table 2 culture propagation takes off the raw meat temperature results
Temperature (℃) 25 30 35 40
Deodorization effect (marking) 70 90 85 70
Total sugar concentration (mg/mL) 4.67 3.81 2.49 3.49
Protein concentration (mg/mL) 0.38 0.30 0.23 0.50
As shown in table 2, deodorization effect was best when temperature was 30 ℃, and polysaccharide concentration and protein concentration are also higher in the centrifuged supernatant of kelp paste, so the optimum temperature of fermentation is selected 30 ℃.
(3) fermentation time is confirmed
Select above-mentioned optimum yeast addition and fermentation temperature, press the different time fermentation in the table 3,60,80, deodorization effect is suitable during 100min, but polysaccharide concentration and protein concentration are higher with 60min, so the selection fermentation time is 60min.
Table 3 culture propagation takes off raw meat time result
Time (min) 20 40 60 80 100
Deodorization effect (marking) 60 80 90 90 90
Total sugar concentration (mg/mL) 7.87 6.44 3.68 2.66 1.68
Protein concentration (mg/mL) 0.34 0.32 0.30 0.27 0.22
2, enzyme process takes off raw meat
(1) different enzymes takes off the raw meat result
Table 4 is selected optimum enzyme
The enzyme class Neutral proteinase Pepsin Trypsase Papain Flavor protease
Deodorization effect (marking) 50 80 70 60 50
Total sugar concentration (mg/mL) 2.01 1.44 3.01 2.46 2.17
Protein concentration (mg/mL) 0.31 0.21 0.26 0.40 0.30
The addition of above-mentioned various enzymes is every gram sea-tangle powder 15000u; As shown in table 4; Preferably still polysaccharide concentration and protein concentration are on the low side for pepsic fishy smell effect; But the polysaccharide concentration of papain and the highest deodorization effect of protein concentration are relatively poor, because fishy smell is the overriding concern factor, so select pepsin.
(2) dosage of enzyme is to the influence of deodorization effect
Know that by data the righttest pepsic treatment temperature is 38 ℃, optimal pH is 2.0, and the processing time is tentative to be 2h.
The dosage of table 5 enzyme is to taking off the result that influences of raw meat
The dosage of enzyme (mg/g) 3 4 5 6 7
Deodorization effect (marking) 70 80 70 60 90
Total sugar concentration (mg/mL) 1.43 1.68 1.90 2.11 2.79
Protein concentration (mg/mL) 0.21 0.23 0.25 0.27 0.34
As above shown in the table, the deodorization effect when the enzyme dosage is the dried sea-tangle powder of every gram 7mg (peptic activity of stomach unit is 3000/mg) is best, and polysaccharide concentration and protein concentration are also the highest, and the best dosage of selection enzyme is 7mg.
(3) processing time of enzyme is to the influence of deodorization effect
Select enzyme concentration by above-mentioned optimal conditions, handle under the different time in following table.The result is shown in table 6, and the deodorization effect when the visible processing time is 1.5h is best.
 
The processing time of table 6 enzyme is to the influence of deodorization effect
Time (h) 1.5 2 2.5 3 3.5
Deodorization effect (marking) 80 75 70 75 75
Total sugar concentration (mg/mL) 1.41 2.07 2.04 2.23 2.62
Protein concentration (mg/mL) 0.22 0.27 0.32 0.36 0.59
Two, the complex enzyme for hydrolyzing method of sea-tangle.
1, the time is to the influence of enzyme hydrolysis sea-tangle
Confirm that the sea-tangle powder and the ratio of water addition are 1:30, extracting and using the enzyme addition is every gram sea-tangle powder 25000 u, and material liquid pH value is 4.5, and hydrolysis temperature is 50 ℃, studies the influence of different hydrolysis times to total reducing sugar Protein Extraction amount in the sea-tangle, and the result sees table 7.
Table 7 time is to the influence of sea-tangle hydrolysis
Time (h) Protein concentration (mg/ml) Total sugar concentration (mg/ml)
2 0.12 2.54
4 0.16 2.56
6 0.25 4.68
8 0.23 4.10
10 0.22 3.50
Can find out that by table 7 when hydrolysis time was 6h, total reducing sugar and protein content all reached the highest in the kelp paste supernatant.Therefore selecting hydrolysis time is 6h.
2, the complex enzyme of hydrolysis sea-tangle is selected
Hydrolysis time is 6h, and each enzyme addition is every gram sea-tangle powder 75000u, and all the other conditions are the same, as a result table 8.
The different enzymes of table 8 are to the influence of sea-tangle hydrolysis
The enzyme class Protein concentration (mg/ml) Total sugar concentration (mg/ml)
Enzyme is used in extraction 0.42 4.21
Pectase 0.44 9.85
Zytase 0.29 2.48
The – dextranase 0.42 3.76
Pepsin 0.34 4.01
Can find out by table 8; When enzyme is used in adding pectase and extraction; Protein and total sugar content are all higher in the kelp paste supernatant; Though it is high but consider that its deodorization effect is good to add the pepsin protein content, thus also select for use, so select the complex enzyme kind for extraction with enzyme (comprising dextranase, zytase, cellulase, pectase), pectase and pepsin constitutive enzyme as complex enzyme.
3, extract with of the influence of enzyme addition the hydrolysis sea-tangle
Pectase and pepsin addition are every gram sea-tangle powder 75000u, extract and see the following form with the enzyme addition.
Table 9 enzyme addition is to the influence of sea-tangle hydrolysis
Enzyme concentration (* 10 4 u/g Raw material) Protein concentration (mg/ml) Total sugar concentration (mg/ml)
2.5 0.39 2.65
7.5 0.41 2.95
12.5 0.45 3.27
17.5 0.45 4.17
22.5 0.46 4.27
27.5 0.34 3.89
Can find out by table 9, surpass 12.5 * 10 when extracting with the enzyme addition 4U the time, protein content reaches the highest in the kelp paste supernatant no longer increases, the total reducing sugar extracted amount is 22.5 * 10 at enzyme concentration then 4Reach the highest during u.Consider the influence of enzyme to cost, it is that every gram sea-tangle powder adds 12.5 * 10 that the enzyme addition is used in selective extraction 4U.
4, temperature is to the influence of enzyme hydrolysis sea-tangle
Select above-mentioned complex enzyme, to kelp paste hydrolysis 6h, the result sees table 10 under the different temperatures in following table.
Table 10 temperature is to the influence of sea-tangle hydrolysis
Temperature (℃) Protein concentration (mg/ml) Total sugar concentration (mg/ml)
40 0.32 8.10
45 0.39 8.83
50 0.44 10.23
55 0.39 9.60
60 0.37 5.80
Can be found out that by table 10 when the extraction temperature was 50 ℃, protein and total sugar content all reached the highest in the kelp paste supernatant, therefore, selecting 50 ℃ is the optimum hydrolysis temperature.
5, pH is to the influence of enzyme hydrolysis sea-tangle
Select above-mentioned optimal conditions, under the different pH in following table kelp paste is hydrolyzed.Can find out that according to table 11 when pH was 5, protein and total sugar content all reached the highest in the kelp paste supernatant, therefore, selecting pH 5 is optimum hydrolysis pH.
Table 11 pH is to the influence of sea-tangle hydrolysis
pH Protein concentration (mg/ml) Total sugar concentration (mg/ml)
3 0.25 9.91
4 0.34 10.18
5 0.42 13.76
6 0.36 11.25
7 0.36 11.39
The present invention utilizes the hydrolysis of cellulase, protease, zytase, dextranase and the pectase etc. of ability hydrolysis sea-tangle cell wall constituent; Intracellular composition discharges after making cell rupture; Simultaneously, the macromolecular substances that is difficult for absorbing is hydrolyzed to more be prone to the small-molecule substance that is absorbed by the body.Kelp sauce mouthfeel and nutrition that the inventive method makes are all good, make finished product kelp sauce taste better through adding various flavorings and some auxiliary materials, and kind is more complete, and nutrition is abundanter to be easy to absorb.Product processes is simple, cost is low, on commercial production, applies easily.
The specific embodiment
Below further describe concrete technical scheme of the present invention,, and do not constitute restriction its right so that those skilled in the art understands the present invention further.
Embodiment 1, a kind of production method of kelp sauce, and its step is following:
(1) the dried sea-tangle of selecting the pure nothing of color to go rotten is cleaned mud, sand and other impurity with flowing water; The sea-tangle of cleaning evenly is tiled in the baking tray, puts into 60 ℃ baking oven oven dry 20-24 h; The oven dry back is crushed to 80 orders with pulverizer, gets the sea-tangle powder;
(2) the sea-tangle powder is added water by the weight ratio of sea-tangle powder: water=1:25-35 and stir, with citric acid its pH is transferred to 5.0 backs and adds extraction with enzyme 12.5 * 10 by every gram sea-tangle powder 4U, pectase 7.5 * 10 4U, pepsin 7.5 * 10 4U, described extraction with enzyme by 5.887 * 10 4The zytase of u, 5.661 * 10 4The dextranase of u, 0.907 * 10 4The cellulase of u and 0.045 * 10 4The pectase of u is formed, and the back that stirs is at 50 ℃ of following hydrolysis 6 h of temperature;
(3) kelp paste after the hydrolysis is heated to boiling, keeps the 10min enzyme that goes out, with interior it was reduced to room temperature at 10 minutes; Then in kelp paste by weight the active dry yeast activating solution that adds 0.4%, the 1h that in 30 ℃ constant incubator, ferments is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, raw meat concentrated sea-tangle slurry is removed in hydrolysis;
(4) select bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, using mass concentration is that raw meat was taken off in 4% citric acid immersion in 90 minutes; Take off the deacidification that is soaked in water of undaria pinnitafida or sea-tangle after the raw meat, be cut into fourth then, undaria pinnitafida fourth or sea-tangle fourth are for use;
(5) remove raw meat concentrated sea-tangle slurry with hydrolysis; And undaria pinnitafida fourth or sea-tangle fourth are raw material; Add the allotment of allotment auxiliary material and process former flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut oil: salt: zanthoxylum powder: aniseed powder: ginger powder: cinnamomi cortex pulveratus=50:10:8:3:0.2:0.1:0.1:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got former flavor kelp paste in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process fragrant pungent kelp sauce; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: undaria pinnitafida fourth or sea-tangle fourth: sesame seed: peanut grain: white sugar: peanut oil: thick chilli sauce: salt: aniseed powder: zanthoxylum powder: pepper powder=50:10:8:7:4:3:2:0.3:0.2:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got fragrant pungent kelp sauce in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process spicy flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut grain: peanut oil: oily bold and resolute green pepper: sesame seed: salt: zanthoxylum powder: pepper powder: ginger powder=50:10:8:7:3:3:2:0.2:0.2:0.2:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got spicy flavor kelp paste in 3-5 minute;
(6) with former flavor kelp paste, fragrant pungent kelp sauce or the bottling of spicy flavor kelp paste, the kelp sauce that gets product is cooled off in sterilization.

Claims (1)

1. the production method of a kelp sauce is characterized in that, its step is following:
(1) the dried sea-tangle of selecting the pure nothing of color to go rotten is cleaned mud, sand and other impurity with flowing water; The sea-tangle of cleaning evenly is tiled in the baking tray, puts into 60 ℃ baking oven oven dry 20-24 h; The oven dry back is crushed to 80 orders with pulverizer, gets the sea-tangle powder;
(2) the sea-tangle powder is added water by the weight ratio of sea-tangle powder: water=1:25-35 and stir, with citric acid its pH is transferred to 5.0 backs and adds extraction with enzyme 12.5 * 10 by every gram sea-tangle powder 4U, pectase 7.5 * 10 4U, pepsin 7.5 * 10 4U, described extraction with enzyme by 5.887 * 10 4The zytase of u, 5.661 * 10 4The dextranase of u, 0.907 * 10 4The cellulase of u and 0.045 * 10 4The pectase of u is formed, and the back that stirs is at 50 ℃ of following hydrolysis 6 h of temperature;
(3) kelp paste after the hydrolysis is heated to boiling, keeps the 10min enzyme that goes out, with interior it was reduced to room temperature at 10 minutes; Then in kelp paste by weight the active dry yeast activating solution that adds 0.4%, the 1h that in 30 ℃ constant incubator, ferments is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, raw meat concentrated sea-tangle slurry is removed in hydrolysis;
(4) select bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, using mass concentration is that raw meat was taken off in 4% citric acid immersion in 90 minutes; Take off the deacidification that is soaked in water of undaria pinnitafida or sea-tangle after the raw meat, be cut into fourth then, undaria pinnitafida fourth or sea-tangle fourth are for use;
(5) remove raw meat concentrated sea-tangle slurry with hydrolysis; And undaria pinnitafida fourth or sea-tangle fourth are raw material; Add the allotment of allotment auxiliary material and process former flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut oil: salt: zanthoxylum powder: aniseed powder: ginger powder: cinnamomi cortex pulveratus=50:10:8:3:0.2:0.1:0.1:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got former flavor kelp paste in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process fragrant pungent kelp sauce; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: undaria pinnitafida fourth or sea-tangle fourth: sesame seed: peanut grain: white sugar: peanut oil: thick chilli sauce: salt: aniseed powder: zanthoxylum powder: pepper powder=50:10:8:7:4:3:2:0.3:0.2:0.1:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got fragrant pungent kelp sauce in 3-5 minute;
Perhaps; Removing raw meat concentrated sea-tangle slurry and undaria pinnitafida fourth or sea-tangle fourth with hydrolysis is raw material; Add the allotment of allotment auxiliary material and process spicy flavor kelp paste; Raw material is that raw meat concentrated sea-tangle slurry is removed in hydrolysis: soya sauce: undaria pinnitafida fourth or sea-tangle fourth: peanut grain: peanut oil: oily bold and resolute green pepper: sesame seed: salt: zanthoxylum powder: pepper powder: ginger powder=50:10:8:7:3:3:2:0.2:0.2:0.2:0.1 with the weight ratio of allotment auxiliary material; Take by weighing raw material, allotment auxiliary material during preparation in proportion, add various raw materials after peanut oil is heated to 180 ℃ and stir-fry with the allotment auxiliary material and promptly got spicy flavor kelp paste in 3-5 minute;
(6) with former flavor kelp paste, fragrant pungent kelp sauce or the bottling of spicy flavor kelp paste, the kelp sauce that gets product is cooled off in sterilization.
CN2012103666161A 2012-09-26 2012-09-26 Production method of kelp sauce Expired - Fee Related CN102823847B (en)

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CN105495509A (en) * 2015-12-10 2016-04-20 大连工业大学 Undaria pinnatifida sporophyll seasoner and production method thereof
CN105919037A (en) * 2016-04-30 2016-09-07 莆田市山海天农业发展有限公司 Preparation method of kelp sauce
CN106036787A (en) * 2016-06-22 2016-10-26 蚌埠市老顽童食品厂 Spicy kelp jam
CN106539011A (en) * 2016-10-13 2017-03-29 浙江省农业科学院 A kind of enzyme solution of pickled cabbage
CN107467611A (en) * 2017-08-22 2017-12-15 安徽本草堂生物科技有限公司 A kind of processing method of the sandwich sauce of fermented laminaria bread
CN107581533A (en) * 2017-10-20 2018-01-16 温州科技职业学院 A kind of preparation method of sargassum fusifome sea sedge
CN107668649A (en) * 2017-11-19 2018-02-09 山东明鑫集团有限公司 The preparation method of one main laminaria tasty agents
CN108936451A (en) * 2018-08-31 2018-12-07 湖南艾达伦科技有限公司 A kind of compound puree of Siraitia grosvenorii carrot and preparation method thereof
CN109123493A (en) * 2018-07-18 2019-01-04 广州市凯虹香精香料有限公司 The preparation process of one main laminaria enzymolysis liquid

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CN103141813A (en) * 2013-03-01 2013-06-12 泰祥集团技术开发有限公司 Hoisin sauce and method for making same
CN104055058A (en) * 2014-03-18 2014-09-24 浙江省海洋开发研究院 Seaweed-fishbone composited seafood sauce and preparation method thereof
CN104055058B (en) * 2014-03-18 2015-12-30 浙江省海洋开发研究院 One main laminaria fish-bone compound hoisin sauce and preparation method thereof
CN104996975A (en) * 2015-06-19 2015-10-28 青岛博纳食品配料有限公司 Method for preparing original kelp flavored jam
CN105211955A (en) * 2015-11-02 2016-01-06 福建亿达食品有限公司 A kind of processing method promoting the compound kelp cake digested
CN105410873A (en) * 2015-12-01 2016-03-23 大连工业大学 DF (dietary fiber)-rich functional kelp jam and preparation method thereof
CN105495509A (en) * 2015-12-10 2016-04-20 大连工业大学 Undaria pinnatifida sporophyll seasoner and production method thereof
CN105919037A (en) * 2016-04-30 2016-09-07 莆田市山海天农业发展有限公司 Preparation method of kelp sauce
CN106036787A (en) * 2016-06-22 2016-10-26 蚌埠市老顽童食品厂 Spicy kelp jam
CN106539011A (en) * 2016-10-13 2017-03-29 浙江省农业科学院 A kind of enzyme solution of pickled cabbage
CN107467611A (en) * 2017-08-22 2017-12-15 安徽本草堂生物科技有限公司 A kind of processing method of the sandwich sauce of fermented laminaria bread
CN107581533A (en) * 2017-10-20 2018-01-16 温州科技职业学院 A kind of preparation method of sargassum fusifome sea sedge
CN107668649A (en) * 2017-11-19 2018-02-09 山东明鑫集团有限公司 The preparation method of one main laminaria tasty agents
CN109123493A (en) * 2018-07-18 2019-01-04 广州市凯虹香精香料有限公司 The preparation process of one main laminaria enzymolysis liquid
CN108936451A (en) * 2018-08-31 2018-12-07 湖南艾达伦科技有限公司 A kind of compound puree of Siraitia grosvenorii carrot and preparation method thereof

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