CN103689700A - 一种葱虾味紫菜汤料的加工方法 - Google Patents
一种葱虾味紫菜汤料的加工方法 Download PDFInfo
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- CN103689700A CN103689700A CN201310564819.6A CN201310564819A CN103689700A CN 103689700 A CN103689700 A CN 103689700A CN 201310564819 A CN201310564819 A CN 201310564819A CN 103689700 A CN103689700 A CN 103689700A
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- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 25
- 235000014347 soups Nutrition 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 238000004880 explosion Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims description 28
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 28
- 241000238557 Decapoda Species 0.000 claims description 16
- 244000000626 Daucus carota Species 0.000 claims description 12
- 235000002767 Daucus carota Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000005422 blasting Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000014102 seafood Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002360 explosive Substances 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 229920000945 Amylopectin Polymers 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 229920005610 lignin Polymers 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 brew Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310564819.6A CN103689700B (zh) | 2013-11-14 | 2013-11-14 | 一种葱虾味紫菜汤料的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310564819.6A CN103689700B (zh) | 2013-11-14 | 2013-11-14 | 一种葱虾味紫菜汤料的加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103689700A true CN103689700A (zh) | 2014-04-02 |
CN103689700B CN103689700B (zh) | 2016-09-21 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201310564819.6A Expired - Fee Related CN103689700B (zh) | 2013-11-14 | 2013-11-14 | 一种葱虾味紫菜汤料的加工方法 |
Country Status (1)
Country | Link |
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CN (1) | CN103689700B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110663930A (zh) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | 一种焦香咖啡香肉味香精制备方法及其产品 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102002516A (zh) * | 2010-11-09 | 2011-04-06 | 河南农业大学 | 谷物类淀粉质原料蒸汽爆破生产乙醇新方法 |
CN102485059A (zh) * | 2010-12-01 | 2012-06-06 | 江苏欣晖食品有限公司 | 鲜虾味紫菜汤料 |
CN102485063A (zh) * | 2010-12-01 | 2012-06-06 | 江苏欣晖食品有限公司 | 葱虾味紫菜汤料 |
CN103027324A (zh) * | 2011-09-30 | 2013-04-10 | 王经华 | 五行蔬菜汤料的配方及制备方法 |
-
2013
- 2013-11-14 CN CN201310564819.6A patent/CN103689700B/zh not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102002516A (zh) * | 2010-11-09 | 2011-04-06 | 河南农业大学 | 谷物类淀粉质原料蒸汽爆破生产乙醇新方法 |
CN102485059A (zh) * | 2010-12-01 | 2012-06-06 | 江苏欣晖食品有限公司 | 鲜虾味紫菜汤料 |
CN102485063A (zh) * | 2010-12-01 | 2012-06-06 | 江苏欣晖食品有限公司 | 葱虾味紫菜汤料 |
CN103027324A (zh) * | 2011-09-30 | 2013-04-10 | 王经华 | 五行蔬菜汤料的配方及制备方法 |
Non-Patent Citations (3)
Title |
---|
张金声: "脱水蔬菜加工技术", 《河北农业科技》, no. 2, 28 February 1997 (1997-02-28), pages 37 - 38 * |
朱蓓薇: "《方便食品加工工艺及设备选用手册》", 31 October 2002, article "固体汤料的生产", pages: 100-101 - 2.4.3 * |
陈洪章等: "《药用植物过程工程及其生态产业集成》", 30 November 2010, article "蒸汽爆破", pages: 174 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110663930A (zh) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | 一种焦香咖啡香肉味香精制备方法及其产品 |
CN110663930B (zh) * | 2019-10-29 | 2022-11-08 | 天津科技大学 | 一种焦香咖啡香肉味香精制备方法及其产品 |
Also Published As
Publication number | Publication date |
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CN103689700B (zh) | 2016-09-21 |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C41 | Transfer of patent application or patent right or utility model | ||
CB03 | Change of inventor or designer information |
Inventor after: Zhao Hui Inventor before: Zhao Dekuan |
|
COR | Change of bibliographic data | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20160714 Address after: 225754 Zhang Zhuang village, Tian Tian Town, Taizhou City, Jiangsu, Xinghua Applicant after: Jiangsu Jincheng Food Co., Ltd Address before: 225754 Zhang Xi Development Zone, Tian Tian Town, Taizhou City, Jiangsu, Xinghua Applicant before: Jiangsu Xinhui Foods Co., Ltd. |
|
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160921 Termination date: 20171114 |
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CF01 | Termination of patent right due to non-payment of annual fee |