CN103393091A - Preparation method of ready-to-eat boletus nori sheet - Google Patents
Preparation method of ready-to-eat boletus nori sheet Download PDFInfo
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- CN103393091A CN103393091A CN2013102585566A CN201310258556A CN103393091A CN 103393091 A CN103393091 A CN 103393091A CN 2013102585566 A CN2013102585566 A CN 2013102585566A CN 201310258556 A CN201310258556 A CN 201310258556A CN 103393091 A CN103393091 A CN 103393091A
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- nori
- bolete
- boletus
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- laver
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Abstract
Belonging to the technical field of boletus processing, the invention relates to a preparation method of a ready-to-eat boletus nori sheet suitable for people of all ages. The method adopts boletus and nori as raw materials, maximumly retains the nutritive components of boletus and nori, and the process is simple. According to a technical scheme adopted by the invention, the preparation method of the ready-to-eat boletus nori sheet comprises the steps of: (1) subjecting fresh boletus to cleaning, draining, cutting, drying and pulverizing for standby use; (2) washing and mincing fresh nori, then performing cleaning and draining; (3) pouring the well pulverized boletus powder into the minced nori, adding warm water and stirring them uniformly, then pouring the mixture into a die uniformly; (4) pre-drying the nori subjected to cake pouring; and (5) taking out the pre-dried cake, brushing seasonings on the surface, then sending the cake into a vacuum microwave drying box to drying it to a water content of less than 7%, then taking the cake out, and carrying out slicing and packaging, thus obtaining the finished product boletus nori sheet.
Description
Technical field
The preparation method of a kind of instant flavour bolete of the present invention nori belongs to the bolete processing technique field.
Background technology
Laver is the general designation in marine alternate algae.Porphyra marine products red algae.Thallus is comprised of the one layer of cells that is embedded in the thin layer colloid, deeply brown, redness or purple.Simultaneously laver can also be used as medicine, and makes Chinese medicine, has the effect that resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, kidney tonifying are nourished heart.Mostly nori in the market is to adopt laver to make, although nutritional labeling is abundant, does not have the active component of health care, and additional nutrient is limited, and utilizes high-temperature baking to make nutritional labeling be destroyed to a certain extent, loses original deliciousness.
Summary of the invention
The present invention is in order to overcome the deficiencies in the prior art, provides a kind of take bolete and laver as raw material, keeps to greatest extent bolete and laver nutritive composition, the preparation method of the instant flavour bolete nori that technique is simple, all-ages.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 30-55 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water laver after cake and at 55-60 ℃, carry out predryingly, dried cake water content is controlled at 25%-30%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, is dried to the following taking-up of water content 7% and can cuts into slices, pack, and obtains finished product bolete nori.
The weight proportion of described laver and bolete powder is 20-25:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=1-2:0.2-0.3:1-2:1-2 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 3.2-6.3g flavoring.
Carry out the predrying of described step (4) in hot-air oven, wind speed is 2-3m/s.
The vacuum microwave drying condition of described step (5) is, vacuum 0.085-0.09Mpa, and temperature is 45-50 ℃.
The beneficial effect that the present invention compared with prior art has is: bolete and laver are all high-protein foods, be suitable for " three height " of today crowd edible, and laver are cold in nature, deficiency-cold in spleen and stomach crowd inedibility, and it is cold to add bolete to lower.The present invention adopts the vacuum microwave drying method, effectively avoid food high temperature to process the series of problems that brings, in preserving bolete to greatest extent under the prerequisite of nutritional labeling, the fragrant mouthfeel of the aquatic foods of bolete and health-care efficacy are combined with sea sedge, and the delicious local flavor of cooperation bolete, the bolete nori of making is smooth, with rich flavor, nutritious.
Bolete contains 8 seed amino acids of needed by human, also contains the alkaloids such as gland fat purine, choline and putrescine.Pharmaceutically acceptable, treatment lumbocrural pain, numb in every limb, tic of limbs, also can be in order to control women's abnormal leucorrhea.It has the heat-clearing solution be tired of, nourish blood and in, wind-evil dispelling and cold-evil expelling, relax the muscles and stimulate the blood circulation, the effect such as qi-restoratives is refreshed oneself.In addition, also have resisiting influenza virus, the anti-effect that cures cold.Often edible bolete can obviously strengthen immunity of organisms, improve the body microcirculation.
The edible population of lobate frond in Porphyra, it is nutritious, and protein content surpasses sea-tangle, and contains more carrotene and riboflavin.The dried laver of every 100g contains protein 24～28g, fatty 0.9 gram, carbohydrate 31～50g, calcium 330mg, phosphorus 440mg, iron 32mg, carrotene 1.23mg, Riboflavin Tetrabutyrate .07mg, niacin 5.1mg, alanine 3.4g, glutamic acid 3.2g, glycine 2.4g, leucine 2.6g, isoleucine 1.4g, and its protein, iron, phosphorus, calcium, riboflavin, carrotene equal size occupy the hat of various vegetables.
Vacuum drying characteristics of the present invention are on technique simultaneously: 1. in dry run, the temperature of material is low, without superheating phenomenon, moisture is easy to evaporation, and dry products can form loose structure, dissolubility, rehydration are preferably arranged, color and luster and mouthfeel are preferably arranged.2. the final water content of dry products is low.3. drying time short, speed is fast.The vacuum and the heating-up temperature scope that when 4. dry, adopt are larger, and versatility is good.5. equipment investment and power consumption are higher than the normal pressure heated-air drying.
The description of the process of the inventive method:
Selected large, the fresh bolete of quality better, through cleaning, carry out the stripping and slicing processing after draining, then put into baking oven, and temperature keeps 50-55 ℃, dries by the fire to water content below 10%, take out pulverize standby.The new fresh laver of gathering is at dusk put into to beet washer, wash away the foreign material such as silt of laver surface attachment, drain, then be put in vegetable-chopper and shred, chopping laver out cleans again, drains; Ground bolete powder is poured in the laver of chopping, added warm water and stir, after stirring, pour in mould, also can suppress; By watering laver after cake, in the hot-air oven of 55-60 ℃, carry out predryingly, dried cake water content is controlled at 25%-30%; Take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, is dried to the following taking-up of water content 7% and can cuts into slices, pack.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 30 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water laver after cake and at 55 ℃, carry out predryingly, dried cake water content is controlled at 26%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, is dried to the following taking-up of water content 7% and can cuts into slices, pack, and obtains finished product bolete nori;
The weight proportion of described laver and bolete powder is 20:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=2:0.3:1:1.5 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 3.2g flavoring.
Embodiment 2
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 50 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water the laver wind speed 3m/s in hot-air oven after cake, and at 55 ℃ of temperature, carry out predryingly, dried cake water content is controlled at 26%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, at vacuum 0.085-0.09Mpa, under temperature 48-50 ℃, be dried to the following taking-up of water content 7% and can cut into slices, pack, obtain finished product bolete nori;
The weight proportion of described laver and bolete powder is 25:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=2:0.3:2:2 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 3.5g flavoring.
Embodiment 3
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 55 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water the laver wind speed 2m/s in hot-air oven after cake, and under temperature 60 C, carry out predryingly, dried cake water content is controlled at 25%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, at vacuum 0.085-0.09Mpa, under temperature 46-49 ℃, be dried to the following taking-up of water content 7% and can cut into slices, pack, obtain finished product bolete nori;
The weight proportion of described laver and bolete powder is 22:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=1:0.3:2:2 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 4.2g flavoring.
Embodiment 4
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 45 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water the laver wind speed 2m/s in hot-air oven after cake, and at 58 ℃ of temperature, carry out predryingly, dried cake water content is controlled at 30%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, at vacuum 0.085-0.09Mpa, under temperature 48-50 ℃, be dried to the following taking-up of water content 7% and can cut into slices, pack, obtain finished product bolete nori;
The weight proportion of described laver and bolete powder is 24:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=2:0.3:2:1 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 6.3g flavoring.
Embodiment 5
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 40 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water the laver wind speed 3m/s in hot-air oven after cake, and under temperature 60 C, carry out predryingly, dried cake water content is controlled at 27%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, at vacuum 0.085-0.09Mpa, under temperature 46-48 ℃, be dried to the following taking-up of water content 7% and can cut into slices, pack, obtain finished product bolete nori;
The weight proportion of described laver and bolete powder is 21:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=1:0.3:2:1 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 5.5g flavoring.
Embodiment 6
A kind of preparation method of instant flavour bolete nori comprises the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 50 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water the laver wind speed 2.5m/s in hot-air oven after cake, and at 56 ℃ of temperature, carry out predryingly, dried cake water content is controlled at 28%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, at vacuum 0.085-0.09Mpa, under temperature 45-48 ℃, be dried to the following taking-up of water content 7% and can cut into slices, pack, obtain finished product bolete nori;
The weight proportion of described laver and bolete powder is 23:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=1:0.2:1:1 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 4.7g flavoring.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only be thought can not limit invention to explanation of the present invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, in the implication suitable with claims of the present invention and any variation in scope, all should think to be included in the scope of claims.
Claims (3)
1. the preparation method of an instant flavour bolete nori is characterized in that comprising the following steps:
(1) by fresh bolete through cleaning-drain-stripping and slicing-dry-pulverize standby;
(2) the new fresh laver that will gather is cleaned, and then by vegetable-chopper, shreds, and after chopping, cleans again, drains;
(3) ground bolete powder is poured in the laver of chopping, the warm water that adds 30-55 ℃ is mixed thoroughly, then evenly pours in mould;
(4) will water laver after cake and at 55-60 ℃, carry out predryingly, dried cake water content is controlled at 25%-30%;
(5) take out predrying good cake, flavoring on surface brush, then send in the vacuum microwave drying case, is dried to the following taking-up of water content 7% and can cuts into slices, pack, and obtains finished product bolete nori;
The weight proportion of described laver and bolete powder is 20-25:1;
Described flavoring is by the salt of weight distribution ratio: monosodium glutamate: white sugar: soy sauce=1-2:0.2-0.3:1-2:1-2 forms;
The consumption of described flavoring is that the every 100g of the predrying good cake of step (4) uses the 3.2-6.3g flavoring.
2. the preparation method of a kind of instant flavour bolete nori according to claim 1, is characterized in that the predrying of described step (4) carry out in hot-air oven, and wind speed is 2-3m/s.
3. the preparation method of a kind of instant flavour bolete nori according to claim 1, is characterized in that the vacuum microwave drying condition of described step (5) is, vacuum 0.085-0.09Mpa, and temperature is 45-50 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102585566A CN103393091A (en) | 2013-06-26 | 2013-06-26 | Preparation method of ready-to-eat boletus nori sheet |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102585566A CN103393091A (en) | 2013-06-26 | 2013-06-26 | Preparation method of ready-to-eat boletus nori sheet |
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| CN103393091A true CN103393091A (en) | 2013-11-20 |
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| CN2013102585566A Pending CN103393091A (en) | 2013-06-26 | 2013-06-26 | Preparation method of ready-to-eat boletus nori sheet |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341776A (en) * | 2015-10-10 | 2016-02-24 | 晋江市华丰食品有限公司 | Laver and preparation method thereof |
| CN108378316A (en) * | 2018-02-08 | 2018-08-10 | 莆田市汇丰食品工业有限公司 | A kind of preparation method of Chinese style sea sedge |
| CN108719862A (en) * | 2018-05-16 | 2018-11-02 | 常德炎帝生物科技有限公司 | A kind of production method of nostoc sea sedge |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04258273A (en) * | 1991-02-12 | 1992-09-14 | Terumo Corp | Kelp food and its preparation |
| CN102048194A (en) * | 2009-11-10 | 2011-05-11 | 浙江孝心水产有限公司 | Seaweed and processing method thereof |
| CN102613611A (en) * | 2012-04-27 | 2012-08-01 | 南京财经大学 | Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology |
-
2013
- 2013-06-26 CN CN2013102585566A patent/CN103393091A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04258273A (en) * | 1991-02-12 | 1992-09-14 | Terumo Corp | Kelp food and its preparation |
| CN102048194A (en) * | 2009-11-10 | 2011-05-11 | 浙江孝心水产有限公司 | Seaweed and processing method thereof |
| CN102613611A (en) * | 2012-04-27 | 2012-08-01 | 南京财经大学 | Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology |
Non-Patent Citations (1)
| Title |
|---|
| 赵飞，等: "《菇菌王汤谱》", 31 January 2005, article "紫菜白牛肝菌汤", pages: 14 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341776A (en) * | 2015-10-10 | 2016-02-24 | 晋江市华丰食品有限公司 | Laver and preparation method thereof |
| CN108378316A (en) * | 2018-02-08 | 2018-08-10 | 莆田市汇丰食品工业有限公司 | A kind of preparation method of Chinese style sea sedge |
| CN108719862A (en) * | 2018-05-16 | 2018-11-02 | 常德炎帝生物科技有限公司 | A kind of production method of nostoc sea sedge |
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Application publication date: 20131120 |