CN104273581A - Preparation method of solid formable seaweed salad - Google Patents
Preparation method of solid formable seaweed salad Download PDFInfo
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- CN104273581A CN104273581A CN201310296902.XA CN201310296902A CN104273581A CN 104273581 A CN104273581 A CN 104273581A CN 201310296902 A CN201310296902 A CN 201310296902A CN 104273581 A CN104273581 A CN 104273581A
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- marine alga
- salad
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- solid
- solid forming
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a preparation method of solid formable seaweed salad. The preparation method comprises four steps of cleaning, condiment adding for seasoning, heating and adding a thickening agent and cooling forming. The seaweed salad provided by the invention can be eaten in the form of a solid and can be sliced for Japanese food ingredients and other foods; the eating range of a seaweed food is expanded, and the use range of the ingredients is wide; meanwhile, the expiration date of a solid product is prolonged; under common refrigeration temperature, the solid seaweed salad can be stored for a year and does not need to be stored under the temperature of -18 DEG C; therefore, the storage cost and the transportation cost are greatly lowered.
Description
Technical field
The present invention relates to a kind of varek combinations, particularly a kind of can the marine alga salad of solid forming.
Background technology
Marine alga contains abundant nutritional labeling, the nutrient that multiple applicable growth in humans can be provided to grow, and is one of leisure food of enjoying a lot of ordinary populace.
Marine alga salad adds various flavoring by various marine alga to make, the general shape that becomes to fall apart.Because moisture is more, often remain many soup juice after the meal, can cause waste, and owing to becoming loose shape, can not be used for Japanese food pantry use, especially sushi volume cannot be applied, and can only be used as general pantry.
Because marine alga salad is fresh goods, necessary quick-frozen, and lower than-18 DEG C of preservations, great inconvenience to be brought to sale, and once eat have more than is needed must throwing away, should not preserve again, waste very large.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of can the marine alga salad of solid forming, to reach instant edible, be convenient to the object of storage and transport.
For achieving the above object, technical scheme of the present invention is as follows:
Can the preparation method of marine alga salad of solid forming, comprise following operating procedure:
(1) marine alga is put into clear water to clean;
(2) seasoning, clean marine alga band water is put into pot, and the ratio of marine alga and water is 4: 1, adds the sugar of 6% of marine alga liquid weight, the salt of 2%, the vinegar of 3%, the taste of 1% drenches, the monosodium glutamate of 0.2%, the sesame oil of 3%, the capsicum of 1%, the sesame of 2%, the auricularia auriculajudae of 3%, the agar of 4%, stirs;
(3) heat temperature raising, when temperature reaches 70 DEG C, adds the thickener of gross weight 3% ~ 4%, and constantly stirs 5min, maintain the temperature at 70 ~ 80 DEG C;
(4) goods are taken out, be dispensed in different containers, cooling forming, packaging.
Preferably, described thickener is carragheen and konjaku flour.
Preferably, the citric acid of 0.03% can also be added in described seasoning process.
Preferably, the Aspartame (AST) of 0.002% can also be added in described seasoning process.
Preferably, described marine alga is undaria pinnitafida, sea young pilose antler or sea-tangle etc.
By technique scheme, marine alga salad provided by the invention can be made into solid-state shape and eats, and can cut into slices for Japanese food food materials and other food, expands the edible range of alga food, makes cooking material more extensive; Meanwhile, the solid product pot-life extends, and under common refrigeration temperatures, solid-state marine alga salad can preserve 1 year, preserves, significantly reduce retain costs and cost of transportation without the need to less than-18 DEG C states.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below.
The invention provides a kind of can the marine alga salad of solid forming, by the marine alga salad instant edible that the method is obtained, be convenient to preserve.
Embodiment 1:
(1) undaria pinnitafida is put into clear water to clean;
(2) seasoning, puts into pot by clean undaria pinnitafida band water, and the ratio of undaria pinnitafida and water is 4: 1, add the sugar of 6% of undaria pinnitafida and water gross weight, the salt of 2%, the vinegar of 3%, the taste of 1% drenches, the monosodium glutamate of 0.2%, the sesame oil of 3%, the capsicum of 1%, the sesame of 2%, the auricularia auriculajudae of 3%, the agar of 4%, the citric acid of 0.03%, stirs;
(3) heat temperature raising, when temperature reaches 70 DEG C, adds carragheen and the konjaku flour of gross weight 3%, and constantly stirs 5min, maintain the temperature at 75 DEG C;
(4) goods are taken out, be dispensed in different containers, cooling forming, packaging.
Embodiment 2:
(1) extra large young pilose antler is put into clear water to clean;
(2) seasoning, puts into pot by clean sea young pilose antler band water, and sea is fine and soft is 4: 1 with the ratio of water, add sea fine and soft with water gross weight 6% sugar, the salt of 2%, the vinegar of 3%, the taste of 1% drenches, the monosodium glutamate of 0.2%, the sesame oil of 3%, the capsicum of 1%, the sesame of 2%, the auricularia auriculajudae of 3%, the agar of 4%, the Aspartame (AST) of 0.002%, stirs;
(3) heat temperature raising, when temperature reaches 70 DEG C, adds carragheen and the konjaku flour of gross weight 4%, and constantly stirs 5min, maintain the temperature at 80 DEG C;
(4) goods are taken out, be dispensed in different containers, cooling forming, packaging.
Embodiment 3:
(1) sea-tangle is put into clear water to clean;
(2) seasoning, clean sea-tangle band water is put into pot, and the ratio of sea-tangle and water is 4: 1, add the sugar of 6% of sea-tangle and water gross weight, the salt of 2%, the vinegar of 3%, the taste of 1% drenches, the monosodium glutamate of 0.2%, the sesame oil of 3%, the capsicum of 1%, the sesame of 2%, the auricularia auriculajudae of 3%, the agar of 4%, the citric acid of 0.03%, the Aspartame (AST) of 0.002%, stirs;
(3) heat temperature raising, when temperature reaches 70 DEG C, adds carragheen and the konjaku flour of gross weight 4%, and constantly stirs 5min, maintain the temperature at 80 DEG C;
(4) goods are taken out, be dispensed in different containers, cooling forming, packaging.
Can carry out after the opotism Lai Shala that the present embodiment provides, extra large fine and soft salad and sea-tangle salad solid forming packing, refrigerate, store, due to by after the marine alga salad formed solid of loose state, eat convenient, more suitable preservation, remain the soup juice that originally can not eat, avoid the loss of nutriment, make product taste more delicious, mouthfeel is better.
Because solid-state marine alga salad is easily cut into various shape, as thread, sheet and graininess etc. can be cut into, can be used for going in the batching of various food, be used in particular for sushi cooking, make it product more rich and varied.Because marine alga salad becomes solid-state shape, can be used for various packaging, make it convenient sale and preservation.Due to solid-state marine alga salad shaping time need carry out sterilization, sealing shaping with the high temperature of 70 DEG C to more than 80 DEG C, make it product storage life to extend, under common refrigeration temperatures, solid-state marine alga salad can preserve 1 year, preserve without the need to less than-18 DEG C states, significantly reduce retain costs and cost of transportation.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (5)
1. can the preparation method of marine alga salad of solid forming, it is characterized in that, comprise following operating procedure:
(1) marine alga is put into clear water to clean;
(2) seasoning, clean marine alga band water is put into pot, and the ratio of marine alga and water is 4: 1, adds the sugar of 6% of marine alga liquid weight, the salt of 2%, the vinegar of 3%, the taste of 1% drenches, the monosodium glutamate of 0.2%, the sesame oil of 3%, the capsicum of 1%, the sesame of 2%, the auricularia auriculajudae of 3%, the agar of 4%, stirs;
(3) heat temperature raising, when temperature reaches 70 DEG C, adds the thickener of gross weight 3% ~ 4%, and constantly stirs 5min, maintain the temperature at 70 ~ 80 DEG C;
(4) goods are taken out, be dispensed in different containers, cooling forming, packaging.
2. according to claim 1 a kind of can the preparation method of marine alga salad of solid forming, it is characterized in that, described thickener is carragheen and konjaku flour.
3. according to claim 1 a kind of can the preparation method of marine alga salad of solid forming, it is characterized in that, in described seasoning process, also can add the citric acid of 0.03%.
4. according to claim 1 a kind of can the preparation method of marine alga salad of solid forming, it is characterized in that, in described seasoning process, also can add the Aspartame (AST) of 0.002%.
5. according to claim 1 a kind of can the preparation method of marine alga salad of solid forming, it is characterized in that, described marine alga is the fine and soft or sea-tangle in undaria pinnitafida, sea etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310296902.XA CN104273581A (en) | 2013-07-12 | 2013-07-12 | Preparation method of solid formable seaweed salad |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310296902.XA CN104273581A (en) | 2013-07-12 | 2013-07-12 | Preparation method of solid formable seaweed salad |
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| CN104273581A true CN104273581A (en) | 2015-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310296902.XA Pending CN104273581A (en) | 2013-07-12 | 2013-07-12 | Preparation method of solid formable seaweed salad |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN105029525A (en) * | 2015-08-17 | 2015-11-11 | 济南舜昊生物科技有限公司 | Undaria pinnatifida salad and making method thereof |
| CN105054139A (en) * | 2015-08-17 | 2015-11-18 | 济南舜昊生物科技有限公司 | Laminaria japonica salad and preparation method thereof |
| CN106666503A (en) * | 2017-01-11 | 2017-05-17 | 宋波 | Quick-frozen cooking-assisting product prepared from kelp |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156270A (en) * | 1983-02-26 | 1984-09-05 | Teruo Noda | Preparation of soup square containing ingredient |
| JPH0690719A (en) * | 1992-09-09 | 1994-04-05 | Amisen:Kk | Processed marine product packed in container |
| CN1927054A (en) * | 2006-09-22 | 2007-03-14 | 陈广才 | Compound recipe seaweed foodstuff |
| JP2009027931A (en) * | 2007-07-24 | 2009-02-12 | Sugiyo:Kk | Method for producing seaweed paste, and seaweed paste obtained by the method |
| CN102793215A (en) * | 2011-05-28 | 2012-11-28 | 张启美 | Method for preparing natural seaweed jelly |
| CN102948813A (en) * | 2011-08-31 | 2013-03-06 | 黄泽平 | Processing method of ready-to-eat aquatic product |
-
2013
- 2013-07-12 CN CN201310296902.XA patent/CN104273581A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156270A (en) * | 1983-02-26 | 1984-09-05 | Teruo Noda | Preparation of soup square containing ingredient |
| JPH0690719A (en) * | 1992-09-09 | 1994-04-05 | Amisen:Kk | Processed marine product packed in container |
| CN1927054A (en) * | 2006-09-22 | 2007-03-14 | 陈广才 | Compound recipe seaweed foodstuff |
| JP2009027931A (en) * | 2007-07-24 | 2009-02-12 | Sugiyo:Kk | Method for producing seaweed paste, and seaweed paste obtained by the method |
| CN102793215A (en) * | 2011-05-28 | 2012-11-28 | 张启美 | Method for preparing natural seaweed jelly |
| CN102948813A (en) * | 2011-08-31 | 2013-03-06 | 黄泽平 | Processing method of ready-to-eat aquatic product |
Non-Patent Citations (2)
| Title |
|---|
| 吴琪，等: "《最受欢迎日本料理完全图解》", 31 August 2010, 化学工业出版社 * |
| 张春琳，等: "天然藻冻制作工艺研究", 《山东商业职业技术学院学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN105029525A (en) * | 2015-08-17 | 2015-11-11 | 济南舜昊生物科技有限公司 | Undaria pinnatifida salad and making method thereof |
| CN105054139A (en) * | 2015-08-17 | 2015-11-18 | 济南舜昊生物科技有限公司 | Laminaria japonica salad and preparation method thereof |
| CN106666503A (en) * | 2017-01-11 | 2017-05-17 | 宋波 | Quick-frozen cooking-assisting product prepared from kelp |
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Application publication date: 20150114 |