CN104055166B - A kind of method improving kelp processing quality - Google Patents
A kind of method improving kelp processing quality Download PDFInfo
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- CN104055166B CN104055166B CN201410099124.XA CN201410099124A CN104055166B CN 104055166 B CN104055166 B CN 104055166B CN 201410099124 A CN201410099124 A CN 201410099124A CN 104055166 B CN104055166 B CN 104055166B
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- 238000012545 processing Methods 0.000 title claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 16
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- 239000001685 glycyrrhizic acid Substances 0.000 description 1
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- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of method improving kelp processing quality, solve the inferior problem of kelp processing of prior art, mainly comprise the following steps: (1) protects green lands: sea-tangle being placed in temperature is the calcium chloride of 90 ~ 95 DEG C and the mixed solution blanching 20 ~ 30S of copper chloride, drain after being cooled to room temperature with clear water flushing; (2) de-raw meat: the steam heating 2 ~ 3min sea-tangle in step (1) being placed in 95 ~ 98 DEG C; (3) fixation: take out after the sea-tangle in step (2) being placed in vitamin c solution immersion 20 ~ 30min and drain; (4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 10 ~ 15min, taking-up drains.Method step of the present invention is simple, and strong operability, by the sea-tangle after process of the present invention, without obvious sea-tangle raw meat astringent taste, outward appearance is bud green, mouthfeel is tender and crisp, greatly can improve the processing quality of sea-tangle.
Description
Technical field
The present invention relates to edible seaweed processing technique field, especially relate to a kind of method improving kelp processing quality.
Background technology
Sea-tangle is also known as kelp, river Chinese cabbage, belong to Phaeophyta, it contains the physiologically active ingredients such as multiple nutritional components and dietary fiber such as abundant iodine, mineral matter, carbohydrate, protein, in addition, it also has the vitamins such as beta carotene, thiamine, riboflavin, niacin, vegetal pole horn of plenty.But because sea-tangle outward appearance is sepia, and bitter off-flavors is heavier, bring certain impact to edible and further processing.Therefore, improve the color and luster of sea-tangle, reduce the problem that the fishy smell of sea-tangle has become the solution of kelp food processing needs.
Such as, publication number CN101422263A, the method that the Chinese patent in publication date on May 6th, 2009 discloses a main laminaria and the preparation of kelp processing product fishy-smell removing agent and uses, with the fishy-smell removing agent that acidity regulator, salt, metal-chelator, condiment powder are made, sea-tangle can be processed at normal temperatures, and adopt vacuum infusion method to improve deodorization effect.This patent is soaked with the fishy smell removing sea-tangle in conjunction with vacuum by fishy-smell removing agent, its weak point is, first, containing acidity regulator in this fishy-smell removing agent, the immersion environment of sea-tangle can be caused in acid, acid immersion environment can make the almost whole de-magging of the chlorophyll in sea-tangle, become pheophytin (yellow), thus make sea-tangle become yellowish-brown, greatly affect the color and luster of sea-tangle, reduce the quality of sea-tangle; Secondly, acidity regulator can act on the cellulose in sea-tangle, and sea-tangle is softened, and greatly reduces the mouthfeel of sea-tangle; Finally, also containing dextrin in this fishy-smell removing agent, dextrin has the circulus of inner hydrophobicity, external hydrophilic, can shelter the color in sea-tangle, can produce certain influence to kelp processing quality.
Summary of the invention
The present invention is the inferior problem of kelp processing in order to solve prior art, provide a kind of method improving kelp processing quality, method step of the present invention is simple, strong operability, by the sea-tangle after process of the present invention, without obvious sea-tangle raw meat astringent taste, outward appearance is bud green, mouthfeel is tender and crisp, greatly can improve the processing quality of sea-tangle.
To achieve these goals, the present invention is by the following technical solutions:
Improve a method for kelp processing quality, comprise the following steps:
(1) protect green lands: sea-tangle being placed in temperature is the calcium chloride of 90 ~ 95 DEG C and the mixed solution blanching 20 ~ 30S of copper chloride, drain after being cooled to room temperature with clear water flushing.In this technique, carry out blanching to sea-tangle, sea-tangle can be made to turn rapidly green, and color and luster is good, and fishy smell reduces, Cu wherein
2+the Mg in sea-tangle chlorophyll can be replaced
2+the green of sea-tangle is made to keep stable, also discolouration phenomena can not be there is in follow-up de-raw meat, seasoning process, chlorophyll A (green) when calcium chloride can suppress blanching in sea-tangle changes to chlorophyll B (brown), thus ensureing the color and luster of sea-tangle, calcium ion can generate calcium alginate and pectate gellike with the alginic acid in sea-tangle and pectin substance effect simultaneously, prevents cytoclasis, avoid sea-tangle quality in follow-up de-raw meat process to become soft, affect mouthfeel.
(2) de-raw meat: the steam heating 2 ~ 3min sea-tangle in step (1) being placed in 95 ~ 98 DEG C.The present invention adopts Steam Heating to carry out de-raw meat to sea-tangle, certain gas is there is in gap between sea-tangle cell tissue, in Steam Heating process, effusion that in gap, when gases are heated, they expand, thus the composition taken out of in sea-tangle fishy smell, and the nutritional labeling in sea-tangle does not run off, Steam Heating takes off raw meat and can ensure on the basis that nutrients in kelp does not run off, greatly reduce the fishy smell of sea-tangle, and vapor (steam) temperature in the present invention is very crucial, too high, sea-tangle quality can be made to become crisp rotten, affect mouthfeel, and temperature is too low, goes raw meat effect poor.
(3) fixation: take out after the sea-tangle in step (2) being placed in vitamin c solution immersion 20 ~ 30min and drain.Soaked the color and luster can fixing sea-tangle by vitamin c solution, make sea-tangle become more fresh and tender emerald green, greatly improve the color and luster of sea-tangle.
(4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 10 ~ 15min, taking-up drains.The present invention adopts liquorice beverage to remove astringent taste to sea-tangle, seaweed gel body fluid is alkalescent, containing glycyrrhizic acid in liquorice beverage, can react with the sodium salt in seaweed gel body fluid and generate Radix Glycyrrhizae disodium, and Radix Glycyrrhizae disodium saline taste is sweet, there is natural fragranced, effectively can cover the bitter taste of sea-tangle, and Radix Glycyrrhizae also has certain health-care effect.
As preferably, in the mixed solution of step (1), the concentration of calcium chloride is 0.3 ~ 0.5g/L, and the concentration of copper chloride is 200 ~ 300mg/L.
As preferably, in step (3), the mass concentration of vitamin c solution is 0.1 ~ 0.3%.
As preferably, the temperature of described vitamin c solution is 0 ~ 5 DEG C.Vitamin c solution temperature is 0 ~ 5 DEG C, sea-tangle can be made to meet cold events thus squeeze gas in the gap between sea-tangle tissue, take the composition in sea-tangle fishy smell further out of, reduce the fishy smell of sea-tangle, meanwhile, sea-tangle tissue can also be made to tighten up, greatly improve the mouthfeel of sea-tangle, mouthfeel becomes more tender and crisp.
As preferably, step (4) described liquorice beverage obtains by the following method: with parts by weight, adds 30 ~ 50 portions of Radix Glycyrrhizaes, filter and obtain liquorice beverage after boiling 10 ~ 15min in 1500 ~ 2000 parts of water.
Therefore, the present invention has following beneficial effect:
(1) adopt the mixed solution of calcium chloride and copper chloride to carry out blanching to sea-tangle to protect green lands, make sea-tangle turn rapidly green, and green can maintenance, stablizes;
(2) Steam Heating is carried out to sea-tangle and take off raw meat, can ensure, on the basis that nutrients in kelp does not run off, to greatly reduce the fishy smell of sea-tangle;
(3) by the vitamin c solution of 0 ~ 5 DEG C, immersion fixation is carried out to sea-tangle, make sea-tangle become more fresh and tender emerald green, greatly improve the color and luster of sea-tangle, take the composition in sea-tangle fishy smell further out of, reduce the fishy smell of sea-tangle, greatly can improve the mouthfeel of sea-tangle, mouthfeel becomes more tender and crisp simultaneously.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) protect green lands: sea-tangle being placed in temperature is after the mixed solution blanching 30S of the calcium chloride of 90 DEG C and copper chloride, and rinse with clear water and be cooled to room temperature, drain, in mixed solution, the concentration of calcium chloride is 0.3g/L, and the concentration of copper chloride is 200mg/L.
(2) de-raw meat: the steam that the sea-tangle in step (1) is placed in 95 DEG C is heated 3min.
(3) fixation: the sea-tangle in step (2) is placed in 0 DEG C, mass concentration is take out after soaking 20min in the vitamin c solution of 0.1% to drain.
(4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 10min, taking-up drains, and liquorice beverage obtains by the following method: in 1500g water, add 30g Radix Glycyrrhizae, filter after boiling 10min.
Embodiment 2
(1) protect green lands: sea-tangle being placed in temperature is after the mixed solution blanching 25S of the calcium chloride of 92 DEG C and copper chloride, and rinse with clear water and be cooled to room temperature, drain, in mixed solution, the concentration of calcium chloride is 0.4g/L, and the concentration of copper chloride is 260mg/L.
(2) de-raw meat: the steam that the sea-tangle in step (1) is placed in 97 DEG C is heated 2.5min.
(3) fixation: the sea-tangle in step (2) is placed in 2 DEG C, mass concentration is take out after soaking 25min in the vitamin c solution of 0.2% to drain.
(4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 12min, taking-up drains, and liquorice beverage obtains by the following method: in 1800g water, add 40g Radix Glycyrrhizae, filter after boiling 13min.
Embodiment 3
(1) protect green lands: sea-tangle being placed in temperature is after the mixed solution blanching 20S of the calcium chloride of 95 DEG C and copper chloride, and rinse with clear water and be cooled to room temperature, drain, in mixed solution, the concentration of calcium chloride is 0.5g/L, and the concentration of copper chloride is 300mg/L.
(2) de-raw meat: the steam that the sea-tangle in step (1) is placed in 98 DEG C is heated 2min.
(3) fixation: the sea-tangle in step (2) is placed in 5 DEG C, mass concentration is take out after soaking 30min in the vitamin c solution of 0.3% to drain.
(4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 10min, taking-up drains, and liquorice beverage obtains by the following method: in 2000g water, add 50g Radix Glycyrrhizae, filter after boiling 15min.
By the sea-tangle after method process of the present invention, color and luster is emerald green or emerald green, and color and luster can keep stable for a long time, can be directly used in following process, the sea-tangle simultaneously after process has the peculiar fresh fragrance of sea-tangle, without sea-tangle algae fishy smell, mouthfeel is tender and crisp, and processing quality is greatly improved.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (2)
1. improve a method for kelp processing quality, it is characterized in that, comprise the following steps:
(1) protect green lands: sea-tangle being placed in temperature is the calcium chloride of 90 ~ 95 DEG C and the mixed solution blanching 20 ~ 30s of copper chloride, drain after being cooled to room temperature with clear water flushing, in mixed solution, the concentration of calcium chloride is 0.3 ~ 0.5g/L, and the concentration of copper chloride is 200 ~ 300mg/L;
(2) de-raw meat: the steam heating 2 ~ 3min sea-tangle in step (1) being placed in 95 ~ 98 DEG C;
(3) fixation: the sea-tangle in step (2) being placed in mass concentration is take out after the vitamin c solution immersion 20 ~ 30min of 0.1 ~ 0.3% to drain, and the temperature of described vitamin c solution is 0 ~ 5 DEG C;
(4) remove astringent taste: the sea-tangle after fixation is placed in liquorice beverage and soaks 10 ~ 15min, taking-up drains.
2. a kind of method improving kelp processing quality according to claim 1, it is characterized in that, step (4) described liquorice beverage obtains by the following method: with parts by weight, adds 30 ~ 50 portions of Radix Glycyrrhizaes, filter and obtain liquorice beverage after boiling 10 ~ 15min in 1500 ~ 2000 parts of water.
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| CN104397803B (en) * | 2014-12-08 | 2016-06-08 | 松阳县诚天和食品有限公司 | The preparation method of a kind of sea-tangle Kiwifruit compound beverage |
| CN104770778A (en) * | 2015-04-07 | 2015-07-15 | 莆田市汇丰食品工业有限公司 | Kelp primary-processing method |
| CN104814374B (en) * | 2015-05-20 | 2018-08-14 | 山东省农业科学院农产品研究所 | A kind of special instant brewed powder of diabetic nephropathy and preparation method thereof |
| CN105614761A (en) * | 2016-01-14 | 2016-06-01 | 宋相强 | Kelp deep-processing method |
| CN105520089A (en) * | 2016-02-29 | 2016-04-27 | 李双秀 | Dried squid soaking fluid and preparation method and application thereof |
| CN105685858A (en) * | 2016-02-29 | 2016-06-22 | 李双秀 | Dried squid soaking method |
| CN105767362A (en) * | 2016-03-24 | 2016-07-20 | 福建亿达食品有限公司 | Compound plant tea preparation method |
| CN109832576A (en) * | 2017-11-24 | 2019-06-04 | 道霖有限公司 | Promote the wet treatment method of kelp freshness retentivity |
| CN108703302B (en) * | 2018-05-09 | 2021-04-16 | 无锡新禾创工食品科技有限公司 | Processing method for removing chromium and arsenic in kelp |
| CN109770279A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of instant kelp and preparation method thereof |
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| CN1261523A (en) * | 2000-01-25 | 2000-08-02 | 威海海大海洋生物制品有限公司 | Method for producing dry and green kelp dish |
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| CN1261523A (en) * | 2000-01-25 | 2000-08-02 | 威海海大海洋生物制品有限公司 | Method for producing dry and green kelp dish |
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Application publication date: 20140924 Assignee: ZHEJIANG FENGYU MARINE BIOLOGICAL PRODUCTS Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980044623 Denomination of invention: A Method for Improving the Processing Quality of Kelp Granted publication date: 20160120 License type: Common License Record date: 20231027 |