CN104323195A - Method for preparing instant noodle kelp seasoning packet - Google Patents
Method for preparing instant noodle kelp seasoning packet Download PDFInfo
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- CN104323195A CN104323195A CN201410692496.3A CN201410692496A CN104323195A CN 104323195 A CN104323195 A CN 104323195A CN 201410692496 A CN201410692496 A CN 201410692496A CN 104323195 A CN104323195 A CN 104323195A
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- sea
- tangle
- kelp
- salt
- instant noodle
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 31
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000002773 nucleotide Substances 0.000 claims abstract description 5
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000006694 eating habits Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 16
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention provides a method for preparing an instant noodle kelp seasoning packet, and belongs to the technical field of food processing. The method comprises the following steps: removing and screening silt and dry salt; soaking through calcium chloride, soaking through an acetic acid liquid, and soaking through a salt liquid; slitting, curing, seasoning, packaging, sterilizing and the like. The seasoning comprises the following materials in percentage by weight: 1%-6% of salt, 0.1%-2% of D-sodium isoascorbate, 1%-5% of citric acid, 4%-10% of pepper oil (red oil), 1%-4% of monosodium glutamate, 0.1%-1% of flavor nucleotides disodium, 1%-6% of ginger and 1%-5% of broken red pepper. The method provided by the invention reduces the toughness and fishy smell of kelp, reserves the freshness and inherent nutrient components of the kelp and solves the problem that shredded kelp has heavier taste if being independently eaten, increases the nutrient components of the instant noodle, improves the poor image of the instant noodle and solves the problem of contradiction between instant kelp food production and a consumer eating habit as the seasoning packet of an instant noodle.
Description
Technical field
The present invention relates to food production manufacture field, be specifically related to a kind of preparation method of instant noodles sea-tangle seasoning bag.
Background technology
Sea-tangle is the vegetables that a kind of nutritive value is very high, has certain medical value simultaneously.Containing mineral matter elements such as abundant iodine.Sea-tangle heat content is low, protein content is medium, mineral matter is abundant, and research finds, sea-tangle has reducing blood lipid, hypoglycemic, immunity moderation, anticoagulation, antitumor, lead discharging removing toxic substances and the multiple biological function such as anti-oxidant.
Current China sea-tangle is mainly with primary product form cheap selling, reprocessing product are little, this is a kind of waste greatly to effective utilization of sea-tangle resource, and consumer is when edible kelps, its processing procedure comparatively bothers, need to soak and it is risen, cleaning condensation is attached to the sea salt on surface, this process needs more than ten hour usually, certainly, market also there are some to rise cleaned, even cut into a sea-tangle product to sell, but some illegal retailers are in order to improve the appearance of sea-tangle product, usual meeting adds some harmful additives in immersion process, edible safety has problems, further, ordinary consumer is also comparatively random for the preparation method of sea-tangle, usually cold and dressed with sauce or cook soup and eat, and can not ensure remove impurity and retain nutritional labeling.
For improving sea-tangle value-added content of product, simultaneously also in order to be realized the Appropriate application of kelp nourishing material by scientific and reasonable processing method, there is Kelp Powder, kelp juice, the various product such as Thallus Laminariae (Thallus Eckloniae) extract is (see " Chinese Fishery " the 5th phase in 1999, " processing of sea-tangle series of products "), in these products, instant sea tangle food is subject to the favor of consumer, relevant technological document is also more, such as " a kind of processing technology 201410099143.2 of instant kelp sheet, a kind of instant kelp paper leisure food 201410220273.7, instant kelp slice processing method 200710044599.9, the processing method 201110383819.7 of instant kelp silk " etc.But because these products are substantially all be added with the spices such as ginger, garlic, capsicum to carry out seasoning, therefore taste is heavier, usually should not eat more, this generates a problem, these instant kelp foods are produced according to inner wrapping, objectively can increase production cost, and the subjective acceptance level to inner wrapping product of consumer is not high yet, and then causes the difficulty in marketing; If produced according to large packaging, consumer once eats and cannots be used up, and there will be again the problem of preserving and being not good at causing secondary pollution.Therefore, instant kelp food is compare science as the garnishes of a certain Main Foods, also the way meeting consumer spending custom is compared, also enriched the product type of relevant enterprise simultaneously, be unlikely to occur unexpected difficulty because product is single, to the cost control of manufacturing enterprise's entirety advantageously.
Summary of the invention
For solving Problems existing in background technology, the invention provides a kind of preparation method of instant noodles sea-tangle seasoning bag.
The present invention by the following technical solutions, a kind of preparation method of instant noodles sea-tangle seasoning bag, carry out production operation according to following steps:
1. dry for salt marsh sea-tangle is rolled with rotary mixer and take off silt and dry salt;
2. dry sea-tangle Vibration Screen step 1. obtained removes silt and dry salt;
3. the sea-tangle 2. handled well in the step clear water adding calcium chloride 0.2% is soaked 12-15 hour, pull afterwash out;
4. sea-tangle being put into temperature is 20-30 DEG C, and concentration is soak 20min in the acetum of 0.5-3%, pulls out afterwards and rinses with clear water;
5. the sea-tangle after previous step process being put into weight fraction is that 5-8% saline solution soaks 10-20min, and then use clear water rinsing, the sea-tangle after water drains cuts push rod, then flattens the Shredded kelp being cut into wide 2-3mm, long 20-50mm;
1-3 hour pickled by the salt of the Shredded kelp parts by weight 1-5% 6. previous step handled well;
7. the Shredded kelp pickled is packed by the manner of packing of 10g-30g with after flavoring mix, then carries out sterilization, 88 DEG C-95 DEG C requirement sterilizations by tinned food commercial sterilization; Described flavoring proportioning is counted by weight: salt 1-6%; D-araboascorbic acid sodium 0.1-2%, citric acid 1-5%, chilli oil (chilli oil) 4-10%, monosodium glutamate 1-4%, flavour nucleotide disodium 0.1-1%, ginger 1-6%, broken bubble pimiento 1-5%.
For removing the gelatinous layer that sea-tangle epidermis covers and the methyl sulfide contained thereof, terpenoid further, can step 3. and step 4. between increase following operation: sea-tangle being put into concentration is that the ethanol of 8%-15% soaks, ethanol consumption is advisable with submergence sea-tangle, pulls out and rinse with clear water after soaking about 30min.
The present invention has the following advantages:
Adopt the method for the invention, significantly can alleviate the firmly tough of sea-tangle and fishy smell, avoid the loss of nutrients in kelp, at utmost remain the freshness of sea-tangle and intrinsic nutritional labeling, more useful eater's is healthy, and the present invention raw material choose with proportioning on more applicable, sea-tangle mouthfeel is better, and taste is better, topmost, the present invention it can be used as the flavor pack of instant noodles, in matched with instant noodles, alleviating Shredded kelp list eats the heavier problem of taste on the one hand, too increase the nutritional labeling of instant noodles on the other hand, improve the undesired image of society to instant noodles " only have heat nonnutritive ", more effectively solve the contradiction between instant kelp food production and supplyment person food custom, meet consumer spending custom, and also enrich product type, be unlikely to occur unexpected difficulty because product is single, to the cost control of manufacturing enterprise's entirety advantageously.
Detailed description of the invention
embodiment 1
The preparation method of a kind of instant noodles sea-tangle seasoning bag described in the present embodiment, carry out production operation according to following steps:
A, by dry for salt marsh sea-tangle with rotary mixer roll take off silt and dry salt; B, by step a obtain dry sea-tangle remove silt and dry salt with Vibration Screen; C, the sea-tangle handled well in the step b clear water adding calcium chloride 0.2% is soaked 12 hours, pull afterwash out; D, to put sea-tangle into temperature be 20 DEG C, and concentration is soak 20min in the acetum of 0.5%, pulls out afterwards and rinses with clear water; E, the sea-tangle after previous step process to be put into weight fraction be that 5% saline solution soaks 20min, and then use clear water rinsing, the sea-tangle after water drains cuts push rod, then flattens the Shredded kelp being cut into wide 2-3mm, long 20-50mm; F, the salt of Shredded kelp parts by weight 5% previous step handled well pickle 1 hour; G, the Shredded kelp pickled are packed by the manner of packing of 10g with after flavoring mix, then carry out sterilization, 88 DEG C-95 DEG C requirement sterilizations by tinned food commercial sterilization; Described flavoring proportioning is counted by weight: salt 6%; D-araboascorbic acid sodium 0.1%, citric acid 1%, chilli oil (chilli oil) 4%, monosodium glutamate 1%, flavour nucleotide disodium 0.1%, ginger 6%, broken bubble pimiento 1%.
embodiment 2
The preparation method of a kind of instant noodles sea-tangle seasoning bag described in the present embodiment, carry out production operation according to following steps:
A, by dry for salt marsh sea-tangle with rotary mixer roll take off silt and dry salt; B, by step a obtain dry sea-tangle remove silt and dry salt with Vibration Screen; C, the sea-tangle handled well in the step b clear water adding calcium chloride 0.2% is soaked 15 hours, pull afterwash out; D, sea-tangle put into concentration be 8% ethanol soak, ethanol consumption is advisable with submergence sea-tangle, pulls out and rinse with clear water after soaking about 30min; E, to put sea-tangle into temperature be 25 DEG C, and concentration is soak 20min in the acetum of 1%, pulls out afterwards and rinses with clear water; F, the sea-tangle after previous step process to be put into weight fraction be that 8% saline solution soaks 10min, and then use clear water rinsing, the sea-tangle after water drains cuts push rod, then flattens the Shredded kelp being cut into wide 2-3mm, long 20-50mm; G, the salt of Shredded kelp parts by weight 1% previous step handled well pickle 3 hours; H, the Shredded kelp pickled are packed by the manner of packing of 30g with after flavoring mix, then carry out sterilization, 88 DEG C-95 DEG C requirement sterilizations by tinned food commercial sterilization; Described flavoring proportioning is counted by weight: salt 1%; D-araboascorbic acid sodium 2%, citric acid 5%, chilli oil (chilli oil) 10%, monosodium glutamate 4%, flavour nucleotide disodium 1%, ginger 6%, broken bubble pimiento 5%.
Claims (2)
1. a preparation method for instant noodles sea-tangle seasoning bag, is characterized in that, carries out production operation according to following steps:
1. dry for salt marsh sea-tangle is rolled with rotary mixer and take off silt and dry salt;
2. dry sea-tangle Vibration Screen step 1. obtained removes silt and dry salt;
3. the sea-tangle 2. handled well in the step clear water adding calcium chloride 0.2% is soaked 12-15 hour, pull afterwash out;
4. sea-tangle being put into temperature is 20-30 DEG C, and concentration is soak 20min in the acetum of 0.5-3%, pulls out afterwards and rinses with clear water;
5. the sea-tangle after previous step process being put into weight fraction is that 5-8% saline solution soaks 10-20min, and then use clear water rinsing, the sea-tangle after water drains cuts push rod, then flattens the Shredded kelp being cut into wide 2-3mm, long 20-50mm;
1-3 hour pickled by the salt of the Shredded kelp parts by weight 1-5% 6. previous step handled well;
7. the Shredded kelp pickled is packed by the manner of packing of 10g-30g with after flavoring mix, then carries out sterilization, 88 DEG C-95 DEG C requirement sterilizations by tinned food commercial sterilization; Described flavoring proportioning is counted by weight: salt 1-6%; D-araboascorbic acid sodium 0.1-2%, citric acid 1-5%, chilli oil (chilli oil) 4-10%, monosodium glutamate 1-4%, flavour nucleotide disodium 0.1-1%, ginger 1-6%, broken bubble pimiento 1-5%.
2. the preparation method of a kind of instant noodles sea-tangle seasoning bag according to claim 1, it is characterized in that, step 3. and step 4. between increase following operation: sea-tangle being put into concentration is that the ethanol of 8%-15% soaks, ethanol consumption is advisable with submergence sea-tangle, pulls out and rinse with clear water after soaking about 30min.
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| CN201410692496.3A CN104323195B (en) | 2014-11-27 | 2014-11-27 | A kind of preparation method of instant noodles sea-tangle seasoning bag |
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| CN104323195A true CN104323195A (en) | 2015-02-04 |
| CN104323195B CN104323195B (en) | 2018-03-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740848A (en) * | 2018-05-29 | 2018-11-06 | 湖北聚汇农业开发有限公司 | A kind of method of lactobacillus-fermented undaria pinnitafida |
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