CN103876209B - A kind of freeze-drying Seaweed egg flower soup and production technology thereof - Google Patents

A kind of freeze-drying Seaweed egg flower soup and production technology thereof Download PDF

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Publication number
CN103876209B
CN103876209B CN201410112089.0A CN201410112089A CN103876209B CN 103876209 B CN103876209 B CN 103876209B CN 201410112089 A CN201410112089 A CN 201410112089A CN 103876209 B CN103876209 B CN 103876209B
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egg
parts
freeze
chive
carrot
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Expired - Fee Related
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CN201410112089.0A
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Chinese (zh)
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CN103876209A (en
Inventor
张庆剑
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SHANDONG JINGU FOOD CO Ltd
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SHANDONG JINGU FOOD CO Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L23/10Soup concentrates, e.g. powders or cakes

Abstract

The invention belongs to food processing technology field, particularly a kind of freeze-drying Seaweed egg flower soup and production technology thereof.This freeze-drying Seaweed egg flower soup, with laver, egg, carrot, chive, edible salt, milt, monosodium glutamate, potato fecula and white pepper for raw material, choose according to certain weight proportion, through cleaning, sterilization, rinsing, cutting, blanching, cooling, sterilization, rinsing, drain, stirring of beating eggs, boiled egg flower, mixing, paving dish, quick-frozen, freeze-drying and discharging obtain.The invention has the beneficial effects as follows: wash i.e. edible open with hot water, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.

Description

A kind of freeze-drying Seaweed egg flower soup and production technology thereof
(1) technical field
The invention belongs to food processing technology field, particularly a kind of freeze-drying Seaweed egg flower soup and production technology thereof.
(2) background technology
Seaweed egg flower soup is one soup that people often will use when having a meal, and protein in laver, iron, phosphorus, calcium, riboflavin, carrotene equal size occupy the hat of various vegetables, have the laudatory title of " nutrition treasure-house "; The nutritive value of egg has just been said nothing of.Laver is seafood, easily gets damp rotten, should be loaded black-food bag and be placed in low temperature drying place, or put into refrigerator, just can keep its taste and nutrition.Many times, we travel outdoors etc. can only be now do now to eat, but condition is inadequate again, and seeming too bothers, and can not use as instant food.
(3) summary of the invention
The present invention in order to make up the deficiencies in the prior art, provide a kind of nutritious, can namely steep instant, lightweight, be easy to carry, long shelf-life, taste are good, the simple freeze-drying Seaweed egg flower soup of technique and production technology thereof.
The present invention is achieved through the following technical solutions:
A kind of freeze-drying Seaweed egg flower soup, it is characterized in that: be made up of the raw material of following parts by weight: laver 1 ~ 3 part, 55 ~ 65 parts, egg, 8 ~ 12 parts, carrot, chive 6 ~ 8 parts, edible salt 4.5 ~ 5.5 parts, milt 3 ~ 4 parts, monosodium glutamate 3 ~ 5 parts, potato fecula 5 ~ 9 parts, white pepper 0.4 ~ 0.6 part.
Preferably, be made up of the raw material of following parts by weight: laver 2 parts, 60.8 parts, egg, 10.1 parts, carrot, chive 7.1 parts, edible salt 4.9 parts, milt 3.4 parts, monosodium glutamate 4.1 parts, potato fecula 7.1 parts, white pepper 0.5 part.
A production technology for freeze-drying Seaweed egg flower soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: chive goes root to remove cured leaf, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion be taken out, and pick egg, rejects in egg the egg having breakage, peculiar smell and variable color, picks fresh, free of contamination laver;
(2), cleaning: clean laver, carrot and chive with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface;
(3), sterilize: the clorox of the laver after cleaning, carrot and chive 200PPM soaks 5 ~ 7 minutes;
(4), rinsing: with circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(5), cutting: laver is cut to the segment of 25 ~ 30mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1 ~ 2mm, and chive is cut to the section of long 2 ~ 4mm;
(6), blanching: chive blanching 3 ~ 5 seconds, carrot blanching 80 ~ 120 seconds;
(7), cool: the chive after blanching, carrot slice cool down in circulating water;
(8), sterilize: soak with the clorox of 150PPM the dish grain cut for 5 ~ 7 minutes;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds potato fecula molten in advance and constantly stirs after opening, then add egg liquid while stirring, and egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer;
(13), mixing: by handle well chive, carrot, edible salt, milt, monosodium glutamate, white pepper and dry laver added together, then add egg flower stir;
(14), paving dish: the Tonga of being weighed in pallet, the quality of paving dish is at 48 ~ 50 grams of every lattice;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the material that prefreezing is good is pushed in freeze dryer, and point 9 stages heat, and heat 44.5 hours, vacuum is set as 30 ~ 60Pa, and freeze drying box flaggy temperature is set to 20 ~ 80 DEG C;
(17), discharging: take out product, be put into rapidly on package post and pack.
Preferably, in step (3), 6 minutes are soaked with the clorox of 200PPM.
Preferably, in step (5), laver is cut to the segment of 28mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm.
Preferably, in step (6), chive blanching 4 seconds, carrot blanching 100 seconds.
Preferably, in step (8), 6 minutes are soaked with the clorox of 150PPM.
Preferably, in step (14), the quality of paving dish is at 49 grams of every lattice.
Preferably, in step (17), pack environment temperature controls at 20 ~ 25 DEG C, and ambient humidity controls below 20%.
Preferably, in step (17), pack environment temperature controls at 22 DEG C.
After the freeze-drying of this product, average every block focuses on about 8.4 grams, and largest block weight is at 8.72 grams, and smallest blocks weight is at 7.45 grams; Product is not crisp, can pack; Moisture is about 2.1%.
The invention has the beneficial effects as follows: wash i.e. edible open with hot water, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.
(4) accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Accompanying drawing 1 is production technological process of the present invention;
Accompanying drawing 2 is freeze-dry process step parameter figure of the present invention;
(5) detailed description of the invention
Embodiment 1:
Pulp furnish: laver 1kg, egg 55kg, carrot 8kg, chive 6kg, edible salt 4.5kg, milt 3kg, monosodium glutamate 3kg, potato fecula 5kg, white pepper 0.4kg.
Preparation method:
Select the porphyra haitanensis of 3 ~ 4 water, with turnip with red inside, radish decaptitates, and will rot, color spot and insect pest damaged portion take out, with the four seasons little chive, chive goes root to remove cured leaf, picks egg, rejects in egg the egg having breakage, peculiar smell and variable color.Clean laver, carrot and chive with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface, the clorox of the laver after cleaning, carrot and chive 200PPM soaks 6 minutes, because vegetables and eggs products surface have been easy to microbial reproduction.With circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect.Laver is cut to the segment of 28mm length and width, carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm, and by chive blanching 4 seconds, carrot blanching 100 seconds, cooled down the chive after blanching, carrot slice in circulating water.Soak the dish grain cut for 6 minutes with the clorox of 150PPM, with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect, get rid of all raw material surface moistures with drum centrifuge.Egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring, quantitative water is added in steam-jacked kettle, the amount added water controls as the ratio of starch solution can be made to be 2%, water is opened rear temperature and is controlled 98 DEG C, adds starch molten in advance and constantly stirs, then add egg liquid while stirring, egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer.By handle well chive, carrot, toppings and dry laver added together, then add egg flower stir, be like this in order to avoid egg flower stir too broken; The Tonga of being weighed in pallet, the quality of paving dish is at 49 grams of every lattice, and whole by doctor blade, straight uniform; Adopt quick freezing, the ice crystal of formation is little, little to the cellular damage of material, and after freeze-drying, rehydration is good, and quality of material is good, but distillation is slower.Slow freezing, the ice crystal of formation is comparatively large, and the passage that the space after distillation is linked to be is larger, be convenient to the effusion of moisture, rate of sublimation is fast, but after freeze-drying, rehydration is slow, take middling speed freezing method, quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours.The material that prefreezing is good is pushed in freeze dryer, according to carrying out heating freeze-drying to material as shown in Figure 2.Finally, from testing machine, take out product, be put into rapidly on package post and pack, and pack environment temperature is controlled at about 22 DEG C, ambient humidity controls below 20%.
Embodiment 2:
Pulp furnish: laver 3kg, egg 65kg, carrot 12kg, chive 8kg, edible salt 5.5kg, milt 4kg, monosodium glutamate 5kg, potato fecula 9kg, white pepper 0.6kg.
Preparation method:
With embodiment 1.
Embodiment 3:
Pulp furnish: laver 2kg, egg 60.8kg, carrot 10.1kg, chive 7.1kg, edible salt 4.9kg, milt 3.4kg, monosodium glutamate 4.1kg, potato fecula 7.1kg, white pepper 0.5kg.
Preparation method:
With embodiment 1.

Claims (7)

1. a freeze-drying Seaweed egg flower soup, it is characterized in that: be made up of the raw material of following parts by weight: laver 1 ~ 3 part, 55 ~ 65 parts, egg, 8 ~ 12 parts, carrot, chive 6 ~ 8 parts, edible salt 4.5 ~ 5.5 parts, milt 3 ~ 4 parts, monosodium glutamate 3 ~ 5 parts, potato fecula 5 ~ 9 parts, white pepper 0.4 ~ 0.6 part; The production technology of this freeze-drying Seaweed egg flower soup, comprises the following steps:
(1), select, pretreated feedstock: chive goes root to remove cured leaf, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion be taken out, and pick egg, rejects in egg the egg having breakage, peculiar smell and variable color, picks fresh, free of contamination laver;
(2), cleaning: clean laver, carrot and chive with cleaning machine, thoroughly dirt, the worm's ovum on cleaning raw material surface;
(3), sterilize: the clorox of the laver after cleaning, carrot and chive 200PPM soaks 6 minutes;
(4), rinsing: with circulating water rinsing sterilization after raw material thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(5), cutting: laver is cut to the segment of 28mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm;
(6), blanching: chive blanching 3 ~ 5 seconds, carrot blanching 80 ~ 120 seconds;
(7), cool: the chive after blanching, carrot slice cool down in circulating water;
(8), sterilize: soak with the clorox of 150PPM the dish grain cut for 5 ~ 7 minutes;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant remaining in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked and makes egg liquid flow in stainless steel cask, with agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds potato fecula molten in advance and constantly stirs after opening, then add egg liquid while stirring, and egg liquid adds and boils into after egg spends, and pulls pot out immediately with strainer;
(13), mixing: by handle well chive, carrot, edible salt, milt, monosodium glutamate, white pepper and dry laver added together, then add egg flower stir;
(14), paving dish: the Tonga of being weighed in pallet, the quality of paving dish is at 48 ~ 50 grams of every lattice;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, waits material center temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the material that prefreezing is good is pushed in freeze dryer, and point 9 stages heat, and heat 44.5 hours, vacuum is set as 30 ~ 60Pa, and freeze drying box flaggy temperature is set to 20 ~ 80 DEG C;
(17), discharging: take out product, be put into rapidly on package post and pack.
2. a kind of freeze-drying Seaweed egg flower soup according to claim 1, it is characterized in that: be made up of the raw material of following parts by weight: laver 2 parts, 60.8 parts, egg, 10.1 parts, carrot, chive 7.1 parts, edible salt 4.9 parts, milt 3.4 parts, monosodium glutamate 4.1 parts, potato fecula 7.1 parts, white pepper 0.5 part.
3. a kind of freeze-drying Seaweed egg flower soup according to claim 1, is characterized in that: in step (6), chive blanching 4 seconds, carrot blanching 100 seconds.
4. a kind of freeze-drying Seaweed egg flower soup according to claim 1, is characterized in that: in step (8), soak 6 minutes with the clorox of 150PPM.
5. a kind of freeze-drying Seaweed egg flower soup according to claim 1, is characterized in that: in step (14), and the quality of paving dish is at 49 grams of every lattice.
6. a kind of freeze-drying Seaweed egg flower soup according to claim 1, is characterized in that: in step (17), pack environment temperature controls at 20 ~ 25 DEG C, and ambient humidity controls below 20%.
7. a kind of freeze-drying Seaweed egg flower soup according to claim 1, is characterized in that: in step (17), pack environment temperature controls at 22 DEG C.
CN201410112089.0A 2014-03-25 2014-03-25 A kind of freeze-drying Seaweed egg flower soup and production technology thereof Expired - Fee Related CN103876209B (en)

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CN106136177A (en) * 2015-09-25 2016-11-23 烟台大学 A kind of Sargassum fusiforme (Harv.) Setch instant soup and preparation method thereof
CN106262937A (en) * 2016-08-30 2017-01-04 宁波飞润海洋生物科技股份有限公司 One main laver squid milt and production method thereof
CN106974243A (en) * 2017-03-11 2017-07-25 烟台问天阁生物科技有限公司 A kind of convenient and instant sea cucumber seaweed soup and preparation method thereof

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CN1513366A (en) * 2003-04-19 2004-07-21 宋述孝 Various kinds of soups for instant noodles, and its prepn. method
CN1565269A (en) * 2003-06-20 2005-01-19 宋述孝 Instant laver and egg soup capable of matching instant noodle
CN101669658A (en) * 2009-10-14 2010-03-17 福建省闽中有机食品有限公司 Conveniently instant tomato and bean curd soup
CN102726781A (en) * 2011-09-20 2012-10-17 福建立兴食品有限公司 Preparation method for vacuum freeze dried instant laver egg soup
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