CN102823847B - Production method of kelp sauce - Google Patents
Production method of kelp sauce Download PDFInfo
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- CN102823847B CN102823847B CN2012103666161A CN201210366616A CN102823847B CN 102823847 B CN102823847 B CN 102823847B CN 2012103666161 A CN2012103666161 A CN 2012103666161A CN 201210366616 A CN201210366616 A CN 201210366616A CN 102823847 B CN102823847 B CN 102823847B
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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
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, as 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 as 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 as pectase, papain, pepsin, trypsase and neutral proteinase, these enzymes can use separately also can mix use.And fermentation method is that the 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 at the deficiencies in the 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 by following technical scheme.The present invention is a kind of production method of kelp sauce, is characterized in, its step is as follows:
(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 evenly, with citric acid its pH is transferred to 5.0 backs and adds by every gram sea-tangle powder and extract with enzyme 12.5 * 10
4U, pectase 7.5 * 10
4U, pepsin 7.5 * 10
4U, described extraction uses 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 down to room temperature at 10 minutes; Add 0.4% active dry yeast activating solution then in kelp paste by weight, the 1h that ferments in 30 ℃ constant incubator is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, gets hydrolysis and removes raw meat concentrated sea-tangle slurry;
(4) selecting bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, is that raw meat was taken off in 4% citric acid immersion in 90 minutes with mass concentration; Take off the deacidification that is soaked in water of undaria pinnitafida after the raw meat or sea-tangle, be cut into fourth then, get the undaria pinnitafida fourth or the sea-tangle fourth is stand-by;
(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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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) determines 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 |
Press dry ferment addition (the sea-tangle powder: water=1:30) add the yeast juice that activates, at 28 ℃ of fermentation 60min in kelp paste in the table 1.By table 1 as seen, 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) determine 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 determined
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 suitableeest 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 selecting the best dosage of 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
Determine that sea-tangle powder and the ratio of water addition are 1:30, extracting with 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 different hydrolysis times to the influence of total reducing sugar Protein Extraction amount in the sea-tangle, the results are shown in 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 |
As can be seen from 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) |
| The extraction enzyme | 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 |
By table 8 as can be seen, 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, so also select for use, so select the complex enzyme kind for extracting with enzyme (comprising dextranase, zytase, cellulase, pectase), pectase and the pepsin constitutive enzyme as complex enzyme.
3, extract with the influence of enzyme addition to 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 |
As can be seen from 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 enzyme to the influence of cost, selective extraction is that every gram sea-tangle powder adds 12.5 * 10 with the enzyme addition
4U.
4, temperature is to the influence of enzyme hydrolysis sea-tangle
Select above-mentioned complex enzyme, to kelp paste hydrolysis 6h, the results are shown in 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 |
As can be seen from Table 10, when the extraction temperature was 50 ℃, protein and total sugar content all reached the highest in the kelp paste supernatant, and therefore, selecting 50 ℃ is the optimum hydrolysis temperature.
5, the influence of the enzyme hydrolysis sea-tangle of pH
Select above-mentioned optimal conditions, under the different pH in following table kelp paste is hydrolyzed.According to table 11 as can be seen, when pH was 5, protein and total sugar content all reached the highest in the kelp paste supernatant, and therefore, selecting pH 5 is optimum hydrolysis pH.
The influence of the sea-tangle hydrolysis of table 11 pH
| 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 energy hydrolysis sea-tangle cell wall constituent, intracellular composition discharges after making cell rupture, simultaneously, also make the macromolecular substances that is difficult in the sea-tangle absorbing be hydrolyzed to the easier 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 by adding various flavorings and some auxiliary materials, and kind is more complete, and abundanter being easy to of nutrition absorbs.Product processes is simple, cost is low, applies in industrial production easily.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not constitute the restriction to its right.
Embodiment 1, a kind of production method of kelp sauce, and its step is as follows:
(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 evenly, with citric acid its pH is transferred to 5.0 backs and adds by every gram sea-tangle powder and extract with enzyme 12.5 * 10
4U, pectase 7.5 * 10
4U, pepsin 7.5 * 10
4U, described extraction uses 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 down to room temperature at 10 minutes; Add 0.4% active dry yeast activating solution then in kelp paste by weight, the 1h that ferments in 30 ℃ constant incubator is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, gets hydrolysis and removes raw meat concentrated sea-tangle slurry;
(4) selecting bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, is that raw meat was taken off in 4% citric acid immersion in 90 minutes with mass concentration; Take off the deacidification that is soaked in water of undaria pinnitafida after the raw meat or sea-tangle, be cut into fourth then, get the undaria pinnitafida fourth or the sea-tangle fourth is stand-by;
(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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 as follows:
(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 evenly, with citric acid its pH is transferred to 5.0 backs and adds by every gram sea-tangle powder and extract with enzyme 12.5 * 10
4U, pectase 7.5 * 10
4U, pepsin 7.5 * 10
4U, described extraction uses 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 down to room temperature at 10 minutes; Add 0.4% active dry yeast activating solution then in kelp paste by weight, the 1h that ferments in 30 ℃ constant incubator is concentrated into 3 times of magma concentration immediately after the fermentation ends, become pasty state, gets hydrolysis and removes raw meat concentrated sea-tangle slurry;
(4) selecting bottle green not have mildew and rot dried undaria pinnitafida or dried sea-tangle, with flowing water mud, sand and other impurity are cleaned, is that raw meat was taken off in 4% citric acid immersion in 90 minutes with mass concentration; Take off the deacidification that is soaked in water of undaria pinnitafida after the raw meat or sea-tangle, be cut into fourth then, get the undaria pinnitafida fourth or the sea-tangle fourth is stand-by;
(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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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 make 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 and allotment auxiliary material after peanut oil is heated to 180 ℃ and stir-fry and namely 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.
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| CN101756296A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
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| CN101756296A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
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