CN1037895C - Making method for dried plate shape undaria pinnatifida - Google Patents
Making method for dried plate shape undaria pinnatifida Download PDFInfo
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- CN1037895C CN1037895C CN95111814A CN95111814A CN1037895C CN 1037895 C CN1037895 C CN 1037895C CN 95111814 A CN95111814 A CN 95111814A CN 95111814 A CN95111814 A CN 95111814A CN 1037895 C CN1037895 C CN 1037895C
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- undaria pinnitafida
- processing method
- undaria
- undaria pinnatifida
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The present invention provides a processing method for drying plate undaria pinnitafida, which is characterized in that fresh undaria pinnatifida is washed in a washing liquid, soaked in a liquid, dewatered and then put in a wooden tray for baking until the water ratio reaches 22%. By the processing method, the undaria pinnatifida maintains natural special flavor, and nutritive components can not be destroyed. The processing technology has the advantages of simplicity, sanitation and high processing efficiency.
Description
The present invention relates to the processing method of the processing method of a kind of marine alga, particularly undaria pinnitafida.
Common processing method is very original mostly, shines method as natural daylight, promptly after the washing, dries in the sun in seawater earlier.It is big that the method obtains product salt alkali content.Other method is a salt marsh, promptly boils in the entry behind the Xian Di, and the back salt marsh obtains product.The method obtains product, and to contain salinity height, mouthfeel, color and luster very poor.Above-mentioned two kinds of methods obtain product owing to there is not advanced technologies, make to contain a large amount of trace elements and nutrition loss in the undaria pinnitafida, destroy.And edible preservation is all inconvenient, does not meet edible health border standard.Therefore be difficult to enter the up-market.
The invention provides a kind of above-mentioned shortcoming that overcomes, the undaria pinnitafida processing method of science makes its product keep natural flavor, does not destroy its trace element and nutrition again, is convenient to preservation, instant.
Processing method of the present invention is following steps:
At first fresh undaria pinnitafida is washed in cleaning solution, soak in liquid, dehydration then places to dry on the treucher to moisture content 22% to get final product again.
Above-mentioned fresh undaria pinnitafida should be the clean vegetables of rhizome and tip leaf.Cleaning solution is seawater and fresh water, and its process is following washed in seawater 8～15 minutes, washed 8～15 minutes again, washed again 2～8 minutes, with fresh water washing 2～8 minutes, in fresh water, soaked then 15～30 minutes then, drop into again and soaked in the monosodium glutamate aqueous solution 30～90 seconds.The monosodium glutamate concentration of aqueous solution is 0.1～0.4%, and the treucher material is Duan Mu in this programme, and the net of polytetrafluoroethylene (PTFE) is arranged on it, is placed on the enterprising drying machine drying of treucher after the undaria pinnitafida that soaks is dewatered, 35 ℃～50 ℃ of temperature, 5～8 hours time.
To guarantee undaria pinnitafida taste, color and luster, dispersion degree, many-sides such as nutrition reach best to the above-mentioned data of this programme through the experiment multiple authentication.
Experiment 1 washing back soak time and undaria pinnitafida soft or hard degree, the contrast experiment of color.
| Time (branch) | Soft or hard | Color | Dispersion degree |
| 5 | Firmly | Black | Good |
| 10 | Firmly | Black | Good |
| 15～30 | Moderate | Blackish green | Good |
| More than 30 minutes | Soft | Red | Bad |
15～30 minutes was the best through above-mentioned experiment with freshwater soaking.
Soak time and face bag contrast experiment in the monosodium glutamate aqueous solution:
| Second time | Color | Taste |
| 20 | Black | Light |
| 30～90 | Blackish green | Moderate |
| More than 90 | Red | Bitter |
2 bake out temperature times and the undaria pinnitafida color relation of testing is worked as temperature
20 ℃～30 ℃ 8～10 hours time colors are black
35 ℃～50 ℃ 6～8 hours time colors are blackish green
Color is red 3～4 hours time more than 50 ℃
Because undaria pinnitafida nature color is blackish green, on mouthfeel, dispersion degree analysis selects the Best Times temperature.
It is blackish green to adopt the inventive method to make dry tabular undaria pinnitafida color and luster, and taste keeps natural flavor, puts into water and expands rapidly, nutrition content height, contain various trace elements, clean hygiene, be suitable for preservation, instant can be used for the batching of instant food and soup stock composition etc.
Specify process below in conjunction with embodiment:
The fresh undaria pinnitafida 300kg that removes rhizome and tip leaf is put into seawater washed 15 minutes, flush away top layer impurity was washed 8 minutes more respectively 15 minutes.Go into then to wash 5 minutes in the fresh water, go in the fresh water to soak 25 minutes, carry out desalting processing, make it moisture content and rise, drop into 0.1～0.4% the monosodium glutamate aqueous solution again and adopt centrifugal drier after 50 seconds, adopt 900 rev/mins of rotating speed centrifugal dehydrations, make it moisture content 70～80%, discrete state is good, and adhesion is not wound up as suitable.
Fresh vegetable after the dehydration is put on the treucher, and the material of treucher is a linden, because other wooden treuchers bring peculiar smell to undaria pinnitafida, makes it taste and changes.Specification is the net that has polytetrafluoroethylene (PTFE) to make on 900 * 980 treuchers, and this net is exactly to prevent undaria pinnitafida and dish adhesion.With the undaria pinnitafida root outwardly, make the dish leaf lean out outer two centimeters of dish, cover treucher.
Treucher stacked up and down send into the direct-firing drying baker in tunnel, the long 4.5m of stock size scale, wide 1.03m, high 1.20m is put 120 dishes, every dish 2.5kg.
Use coal-fired oily bleed type drying machine, 50 ℃ of drying times of bake out temperature 8 hours make undaria pinnitafida moisture content 22%, and color and luster is blackish green, mouthfeel good.
Said temperature is unsuitable too high, otherwise color and luster reddens.Dry tabular undaria pinnitafida has kept natural flavor, meets the requirement of the quick food of nutrition that the consumer pursues day by day, the nutrition height.
Claims (3)
1, the processing method of the tabular undaria pinnitafida of a kind of drying, comprise and to go the clean vegetables of rhizome and tip leaf in seawater, to wash, and then in fresh water, wash, it is characterized in that: in fresh water, soaked 15～30 minutes, drop into again in 0.1%～0.4% the monosodium glutamate aqueous solution and soaked 30～90 seconds, place on the treucher and dry.
2, the processing method of the tabular undaria pinnitafida of a kind of drying according to claim 1, it is characterized in that: above-mentioned treucher material is a linden, the net that has polytetrafluoroethylene (PTFE) to make on it.
3, the processing method of the tabular undaria pinnitafida of a kind of drying according to claim 1 and 2 is characterized in that: 35～50 ℃ of above-mentioned bake out temperatures, drying time 5～8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111814A CN1037895C (en) | 1995-06-19 | 1995-06-19 | Making method for dried plate shape undaria pinnatifida |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111814A CN1037895C (en) | 1995-06-19 | 1995-06-19 | Making method for dried plate shape undaria pinnatifida |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1116063A CN1116063A (en) | 1996-02-07 |
| CN1037895C true CN1037895C (en) | 1998-04-01 |
Family
ID=5079058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95111814A Expired - Fee Related CN1037895C (en) | 1995-06-19 | 1995-06-19 | Making method for dried plate shape undaria pinnatifida |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037895C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056273C (en) * | 1996-12-13 | 2000-09-13 | 马场文枝 | Preparation method of dried leaf of fresh undaria pinnatifida |
| CN100334975C (en) * | 2004-11-26 | 2007-09-05 | 孙德满 | Instant dry leaves of wakame and production thereof |
| CN105410752B (en) * | 2015-12-29 | 2019-11-19 | 山东海之宝海洋科技有限公司 | A kind of production method of non-fried instant opotism crisp chip |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103698A (en) * | 1986-02-07 | 1987-08-19 | 株式会社山形屋海苔店 | The processing method of fresh laver |
| CN1098268A (en) * | 1993-08-02 | 1995-02-08 | 黄罗生 | Be used for the sea-tangle of food or the processing technology of undaria pinnitafida |
-
1995
- 1995-06-19 CN CN95111814A patent/CN1037895C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103698A (en) * | 1986-02-07 | 1987-08-19 | 株式会社山形屋海苔店 | The processing method of fresh laver |
| CN1098268A (en) * | 1993-08-02 | 1995-02-08 | 黄罗生 | Be used for the sea-tangle of food or the processing technology of undaria pinnitafida |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1116063A (en) | 1996-02-07 |
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Free format text: CORRECT: APPLICANT; FROM: DALIAN DONGJING FOODSTUFF CO., LTD. TO: CAO ZHENFU |
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Address after: 116013, No. 133, Bayi Road, Xigang District, Dalian, 15 Applicant after: Cao Zhenfu Address before: 116021 No. 122, Wuyi Road, Shahekou District, Dalian, China Applicant before: Dalian Dongjing Foodstuff Co., Ltd. |
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Addressee: Cao Zhenfu Document name: Notification of Termination of Patent Right |
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |