CN103859003A - Method for keeping purple laver fresh - Google Patents
Method for keeping purple laver fresh Download PDFInfo
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- CN103859003A CN103859003A CN201410130701.7A CN201410130701A CN103859003A CN 103859003 A CN103859003 A CN 103859003A CN 201410130701 A CN201410130701 A CN 201410130701A CN 103859003 A CN103859003 A CN 103859003A
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- laver
- purple laver
- preservation method
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Abstract
The invention discloses a method for keeping purple laver fresh. The method comprises the following steps: (1) washing fresh purple laver obtained from sea clean; (2) drying the cleaned purple laver in a centrifugal machine so as to remove water on the surface of the purple laver, and preparing the dried purple laver into multiple parts by weight; (3) independently and quickly freezing all parts of purple laver at a temperature lower than or equal to 25 DEG C; (4) performing quick vacuum packaging on each part of frozen purple laver under the constant temperature environment of lower than or equal to 10 DEG C; (5) refrigerating the vacuum-packaged purple laver at a temperature of minus 10 DEG C. By utilizing the method, the fresh degree of purple laver can be guaranteed to the greatest extent, so that people can eat fresh purple laver at any time in any place.
Description
Technical field
The present invention relates to preservation method field, relate in particular the preservation method of a main laver, it can farthest keep the freshness of laver, guarantees that people are edible to new fresh laver.
Background technology
Laver is the general designation of marine alternate algae.Porphyra marine products red algae.Thallus is made up of the one layer of cells being embedded in thin layer colloid, deeply brown, redness or purple.Simultaneously laver can also be used as medicine, and makes Chinese medicine, has effect that resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, kidney tonifying are nourished heart.
At present, new fresh laver is generally that the mode by drying encapsulation again preserves, in the time that people need edible laver, need from packaged packaging bag, take out part laver, then edible again after soaking with clear water, for new fresh laver, can only and be often that the resident on seashore could enjoy and obtains in corresponding season, really affected the actual quality of laver, and allowed large good business opportunity miss in vain.
For the problems referred to above, the applicant's hammer away, has this case to produce then.
Summary of the invention
The object of the present invention is to provide the preservation method of a main laver, cannot enjoy the problem of new fresh laver to solve prior art people whenever and wherever possible.
In order to reach above-mentioned purpose, the first solution of the present invention is:
The preservation method of one main laver, wherein, is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts;
3. a copy by a copy laver is inserted independently of each other to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
4. under the isoperibol that is less than or equal to 10 DEG C, every part of laver of quick-frozen caking is carried out to fast vacuum packaging;
5. the laver after vacuum packet being installed refrigerates at subzero temperature below 10 DEG C.
Further, step 1. in, adopt the purifying sea water in the same marine site of current laver to clean laver.
Further, step 1. in, adopt with the salt water of the same salinity of seawater, laver is cleaned.
The second solution of the present invention is:
The preservation method of one main laver, wherein, is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts;
3. a copy by a copy laver is packaged into bag at the temperature below 25 DEG C;
4. packaged laver is inserted to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
5. caking is rear and packaged laver refrigerates at subzero temperature below 10 DEG C again.
Further, step 1. in, adopt the purifying sea water in the same marine site of current laver to clean laver.
Further, step 1. in, adopt with the salt water of the same salinity of seawater, laver is cleaned.
Adopt after said structure, the main laver preservation method the present invention relates to, it at least has following beneficial effect:
One, the present invention adopts centrifuge to dry the laver cleaning up, and has so greatly shortened and has removed the laver required time of surface moisture, has guaranteed the freshness of laver.
Two, laver is less than or equal to quick-frozen caking at the temperature of subzero 25 DEG C by part inserting, because laver itself is looser, it can inside and outside freeze simultaneously, guarantees the inside and outside uniformity of quality of laver; The laver part being frozen in addition after piece also has the feature of being convenient to packaging concurrently simultaneously, adopts the mode of low-temperature quick-freezing simultaneously, can allow laver rapidly in a preservation by low temperature state, reduces the degree that laver freshness declines;
Three, be chosen under the isoperibol of 10 DEG C every part of laver is packed fast, and after the step of packaging is arranged on quick-frozen caking fast, can guarantee the packaging bag quality of laver around, during due to packaging, need to adopt the mode of heating and melting packaging bag to seal, so sealing part can produce more heat, due to just from the temperature of subzero 25 DEG C out, this part heat will directly comprehensively be fallen, and so allows whole part of laver all in a fresh state;
Four, the present invention is before people's edible laver, and laver can refrigerate always at subzero temperature below 10 DEG C, so can greatly guarantee the freshness of laver.
Brief description of the drawings
Fig. 1 is the schematic flow sheet that the present invention relates to preservation method first embodiment of a main laver;
Fig. 2 is the schematic flow sheet that the present invention relates to preservation method second embodiment of a main laver.
Detailed description of the invention
In order further to explain technical scheme of the present invention, below by specific embodiment, the present invention will be described in detail.
As shown in Figure 1, it is the first embodiment that the present invention relates to the preservation method of a main laver, and it is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea; Preferably, adopt the purifying sea water in the same marine site of current laver to clean laver; Scheme as an alternative, can also adopt with the salt water of the same salinity of seawater laver is cleaned;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts; Adopt centrifuge to dry the laver cleaning up, so greatly shortened and removed the laver required time of surface moisture, guaranteed the freshness of laver;
3. a copy by a copy laver is inserted independently of each other to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
4. under the isoperibol that is less than or equal to 10 DEG C, every part of laver of quick-frozen caking is carried out to fast vacuum packaging;
5. the laver after vacuum packet being installed refrigerates at subzero temperature below 10 DEG C.
Like this, the present invention is less than or equal to laver quick-frozen caking at the temperature of subzero 25 DEG C by part inserting, and because laver itself is looser, it can inside and outside freeze simultaneously, guarantees the inside and outside uniformity of quality of laver; The laver part being frozen in addition after piece also has the feature of being convenient to packaging concurrently simultaneously, adopts the mode of low-temperature quick-freezing simultaneously, can allow laver rapidly in a preservation by low temperature state, reduces the degree that laver freshness declines;
In addition, be chosen under the isoperibol of 10 DEG C every part of laver is packed fast, and after the step of packaging is arranged on quick-frozen caking fast, can guarantee the packaging bag quality of laver around, because packaging time need to adopt the mode of heating and melting packaging bag to seal, so sealing part can produce more heat, due to just from the temperature of subzero 25 DEG C out, this part heat will directly comprehensively be fallen, and so allows whole part of laver all in a fresh state;
Moreover the present invention is before people's edible laver, laver can refrigerate always at subzero temperature below 10 DEG C, so can greatly guarantee the freshness of laver.
As shown in Figure 2, it is the second embodiment that the present invention relates to the preservation method of a main laver, and it is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea; Preferably, adopt the purifying sea water in the same marine site of current laver to clean laver; Scheme as an alternative, can also adopt with the salt water of the same salinity of seawater laver is cleaned;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts;
3. a copy by a copy laver is packaged into bag at the temperature below 25 DEG C;
4. packaged laver is inserted to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
5. caking is rear and packaged laver refrigerates at subzero temperature below 10 DEG C again.
The difference of itself and the first embodiment is first to pack rear quick-frozen, and laver freshness is slightly poorer comparatively speaking for it, but still with respect to traditional laver store method, has the feature of good refreshing effect.
In addition, people, in the time of the above-mentioned fresh-keeping laver of edible process, preferably adopt the mode that nature thaws to thaw, and because laver leaf is very thin, adopt the media such as water to soak apt to deteriorate, affect cating quality.
Above-described embodiment and graphic and non-limiting product form of the present invention and style, suitable variation or modification that any person of an ordinary skill in the technical field does it, all should be considered as not departing from patent category of the present invention.
Claims (6)
1. the preservation method of a main laver, is characterized in that, is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts;
3. a copy by a copy laver is inserted independently of each other to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
4. under the isoperibol that is less than or equal to 10 DEG C, every part of laver of quick-frozen caking is carried out to fast vacuum packaging;
5. the laver after vacuum packet being installed refrigerates at subzero temperature below 10 DEG C.
2. the preservation method of a main laver as claimed in claim 1, is characterized in that, step 1. in, adopt the purifying sea water in the same marine site of current laver to clean laver.
3. the preservation method of a main laver as claimed in claim 1, is characterized in that, step 1. in, adopt with the salt water of the same salinity of seawater, laver is cleaned.
4. the preservation method of a main laver, is characterized in that, is made up of following steps:
1. will clean up from the new fresh laver obtaining in the sea;
2. again the laver cleaning up is dried in centrifuge, to remove the moisture on laver surface, then the laver after drying is made into by weight many parts;
3. a copy by a copy laver is packaged into bag at the temperature below 25 DEG C;
4. packaged laver is inserted to quick-frozen caking at the temperature that is less than or equal to subzero 25 DEG C;
5. caking is rear and packaged laver refrigerates at subzero temperature below 10 DEG C again.
5. the preservation method of a main laver as claimed in claim 4, is characterized in that, step 1. in, adopt the purifying sea water in the same marine site of current laver to clean laver.
6. the preservation method of a main laver as claimed in claim 4, is characterized in that, step 1. in, adopt with the salt water of the same salinity of seawater, laver is cleaned.
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CN201410130701.7A CN103859003A (en) | 2014-04-02 | 2014-04-02 | Method for keeping purple laver fresh |
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CN201410130701.7A CN103859003A (en) | 2014-04-02 | 2014-04-02 | Method for keeping purple laver fresh |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113100404A (en) * | 2021-05-06 | 2021-07-13 | 连云港亿家乐食品有限公司 | Processing method of instant laver food |
Citations (4)
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 |
CN101658318A (en) * | 2009-08-06 | 2010-03-03 | 厦门新阳洲水产品工贸有限公司 | Refreshing processing method of edible algae |
CN102475114A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Quick-freezing and cold storage method for fruits and vegetables |
CN103622071A (en) * | 2013-12-02 | 2014-03-12 | 青岛一球通海产品专业合作社 | Instant sea urchin manufacture method |
-
2014
- 2014-04-02 CN CN201410130701.7A patent/CN103859003A/en active Pending
Patent Citations (4)
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 |
CN101658318A (en) * | 2009-08-06 | 2010-03-03 | 厦门新阳洲水产品工贸有限公司 | Refreshing processing method of edible algae |
CN102475114A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Quick-freezing and cold storage method for fruits and vegetables |
CN103622071A (en) * | 2013-12-02 | 2014-03-12 | 青岛一球通海产品专业合作社 | Instant sea urchin manufacture method |
Non-Patent Citations (2)
Title |
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温从涨等: "坛紫菜保鲜技术初步研究", 《现代渔业信息》, vol. 25, no. 11, 25 November 2010 (2010-11-25) * |
顾善邦等: "鲜紫菜冷冻鱼质量关系的探讨", 《海洋渔业》, no. 1, 2 March 1986 (1986-03-02), pages 30 - 2 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113100404A (en) * | 2021-05-06 | 2021-07-13 | 连云港亿家乐食品有限公司 | Processing method of instant laver food |
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Application publication date: 20140618 |