CN104323355A - 一种速食海藻汤及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种速食海藻汤及其制备方法,该海藻汤是由干海藻经调味料溶液浸泡制得,所述调味料溶液中各组分重量份为:盐25-35份、味精5-10份、糖10-15份、高汤粉7-10份、肌醇0.01-0.3份、牛磺酸0.01-0.3份、维生素B20.01-0.3份、维生素B60.01-0.3份,水100份;所述干海藻与调味料溶液的重量比为1:6-12。本发明所述海藻汤制备简单,海藻汤色泽好,口感清香,在调味料中增加人体所需营养组分,可以提高人体器官机能,充分发挥海藻汤的营养价值,具有天然、美味、食用便捷的特点。
Description
技术领域
本发明属于方便汤类食品技术领域,具体涉及一种速食海藻汤及其制备方法。
背景技术
海藻是生长于海洋中的低等隐花植物,是海洋生态系统中有机物及能量的初级生产者和无机物的天然富集者。海藻中含有丰富的蛋白质、碳水化合物、矿物质、维生素和膳食纤维等营养物质。海带、紫菜、裙带菜等是常见的食用海藻类产品,以海带、紫菜为原料做成的汤品以极其鲜美的味道,此类海洋植物深为人们喜爱。目前市场有许多海藻加工成的速食型海藻粉,但尚没有海藻汤类产品。
发明内容
本发明提供一种速食海藻汤及其制备方法,该海藻汤制备简单,具有天然、美味、食用便捷的特点。
一种速食海藻汤,该海藻汤是由干海藻经调味料溶液浸泡制得,所述调味料溶液中各组分重量份为:盐25-35份、味精5-10份、糖10-15份、高汤粉7-10份、肌醇0.01-0.3份、牛磺酸0.01-0.3份、维生素B2 0.01-0.3份、维生素B6 0.01-0.3份,水100份;所述干海藻与调味料溶液的重量比为1:6-12。
所述海藻汤还可配以增味包,所述增味包含有枸杞、胡萝卜、葱花、虾皮和干虾。
一种海藻汤的制备方法,具体包括如下步骤:
(1) 将干海藻叶切成0.5-5mm的碎片;
(2) 按上述重量份称取调味料溶液各组分,将调味料溶于水中,将步骤(1)中的海藻片浸泡在调味料溶液中,充分吸取调味料溶液后,将海藻片烘干,分装;
(3) 将步骤(2)中烘干的海藻片放入热水中浸泡,加入增味包及鸡蛋花,冷却至室温后,将海藻汤盛入定型容器中,速冻至中心温度低至-20℃,将速冻好的汤块在真空仓内脱水干燥,得成品,包装。
优选的,所述海藻是红藻、褐藻或绿藻等食用海藻,具体如海带、紫菜、裙带菜和海草等。
海藻用调味料溶液进行浸泡,使得调味料进入海藻中,在食用时,用水将成品泡开即可食用,海藻汤不会像直接加入调味粉那样浑浊,更不会使调味料掩盖海藻的清香。其调味料中含有肌醇、牛磺酸、维生素B2、维生素B6等人体所需营养组分,其中肌醇在协调人体的能量再分配和有效利用方面起着重要的作用,它能够帮助体内脂肪的重新分布,降低胆固醇;牛磺酸是一种特殊的营养元素,牛磺酸有维护细胞功能,特别是血细胞抗氧化活性,使组织免受氧化基与自由基的损伤,是维持人体健康的重要因素;维生素B2参与体内生物氧化与能量代谢,与碳水化合物、蛋白质、核酸和脂肪的代谢有关;维生素B6在人体细胞代谢和神经传导方面起着重要的作用,能够有效促进机体的新陈代谢。
本发明还涉及一种速食干海藻的制备方法,其工艺步骤如下:
(1) 将干海藻碎片放入5-8斤开水中,加入调味料,使调味料全部化开,充分搅拌均匀,使干海藻浸泡1-2h,充分吸取调味料溶液;
(2) 将海藻过滤出来,烘干,并脱水至水分不超过10%;
(3) 向步骤(2)中所得干海藻中,按比例加入枸杞、胡萝卜、葱花和虾皮,搅拌均匀,其中干海藻、枸杞、胡萝卜、葱花、虾皮其重量组分比为:10:1-3:1-3:0.5-1.5:0.5-1.5;
(4) 将步骤(3)中混合物分装成单独包装。
本速食干海藻在食用时,用水将成品泡开即可。
本发明的一种速食海藻汤及其制备方法中海藻汤通过浸泡加工工艺使得海藻汤色泽好,口感清香,在调味料中增加人体所需营养组分,可以提高人体器官机能,充分发挥海藻汤的营养价值,具有保健、营养的功效。
具体实施方式
下面结合具体实施例,对本发明的一种速食海藻汤及其制备方法进行详细的描述:
实施例1
一种海藻汤,该海藻汤是由干海藻经调味料溶液浸泡制得,所述调味料溶液中各组分重量份为:盐25份、味精5份、糖10份、高汤粉10份、肌醇0.3份、牛磺酸0.3份、维生素B2 0.01份、维生素B6 0.01份,水100份;
所述海藻汤还可配以增味包,所述增味包含有枸杞、胡萝卜、葱花、虾皮和干虾。
一种海藻汤的制备方法,具体包括如下步骤:
(1) 将干紫菜叶切成0.5-5mm的碎片;
(2) 按上述重量份称取调味料溶液各组分,将调味料溶于水中,按重量比1:8的比例,将步骤(1)中的海藻片浸泡在调味料溶液中,充分吸取调味料溶液后,将紫菜片烘干,分装;
(3) 将步骤(2)中烘干的紫菜片放入热水中浸泡,加入增味包及鸡蛋花,冷却至室温后,将海藻汤盛入定型容器中,速冻至中心温度低至-20℃,将速冻好的汤块在真空仓内脱水干燥,得成品,包装。
实施例2
一种海藻汤,该海藻汤是由干海藻经调味料溶液浸泡制得,所述调味料溶液中各组分重量份为:盐35份、味精10份、糖15份、高汤粉7份、肌醇0.01份、牛磺酸0.01份、维生素B2 0.3份、维生素B6 0.3份,水100份;
所述海藻汤还可配以增味包,所述增味包含有枸杞、胡萝卜、葱花、虾皮和干虾。
一种海藻汤的制备方法,具体包括如下步骤:
(1) 将干海带叶切成0.5-5mm的碎片;
(2) 按上述重量份称取调味料溶液各组分,将调味料溶于水中,按重量比1:10的比例,将步骤(1)中的海藻片浸泡在调味料溶液中,充分吸取调味料溶液后,将海带片烘干,分装;
(3) 将步骤(2)中烘干的海带片放入热水中浸泡,加入增味包及鸡蛋花,冷却至室温后,将海藻汤盛入定型容器中,速冻至中心温度低至-20℃,将速冻好的汤块在真空仓内脱水干燥,得成品,包装。
实施例3
一种海藻汤,该海藻汤是由干海藻经调味料溶液浸泡制得,所述调味料溶液中各组分重量份为:盐30份、味精8份、糖12份、高汤粉9份、肌醇0.2份、牛磺酸0.1份、维生素B2 0.1份、维生素B6 0.2份,水100份;所述海藻汤还可配以增味包,所述增味包含有枸杞、胡萝卜、葱花、虾皮和干虾。
一种海藻汤的制备方法,具体包括如下步骤:
(1) 将干海带叶切成0.5-5mm的碎片;
(2) 按上述重量份称取调味料溶液各组分,将调味料溶于水中,按重量比1:12的比例,将步骤(1)中的海藻片浸泡在调味料溶液中,充分吸取调味料溶液后,将海带片烘干,分装;
(3) 将步骤(2)中烘干的海带片放入热水中浸泡,加入增味包及鸡蛋花,冷却至室温后,将海藻汤盛入定型容器中,速冻至中心温度低于-20,将速冻好的汤块在真空仓内脱水干燥,得成品,包装。
Claims (4)
1.一种速食海藻汤及其制备方法,该海藻汤是由干海藻经调味料溶液浸泡制得,其特征在于,所述调味料溶液中各组分重量份为:盐25-35份、味精5-10份、糖10-15份、高汤粉7-10份、肌醇0.01-0.3份、牛磺酸0.01-0.3份、维生素B2 0.01-0.3份、维生素B6 0.01-0.3份,水100份;所述干海藻与调味料溶液的重量比为1:6-12。
2.根据权利要求1所述的一种速食海藻汤及其制备方法,其特征在于,所述海藻汤还可配以增味包,所述增味包含有枸杞、胡萝卜、虾皮和葱花,其重量组分比为:1-3:1-3:0.5-1.5:0.5-1.5。
3.根据权利要求1所述的一种速食海藻汤及其制备方法,其特征在于,一种海藻汤的制备方法,具体包括如下步骤:
(1) 将干海藻叶制成0.5-5mm的碎片;
(2) 按上述重量份称取调味料溶液各组分,将调味料溶于水中,将步骤(1)中的海藻片浸泡在调味料溶液中,充分吸取调味料溶液后,将海藻片烘干,分装;
(3) 将步骤(2)中烘干的海藻片放入热水中浸泡,加入增味包及鸡蛋花,冷却至室温后,将海藻汤盛入定型容器中,速冻至中心温度低至-20℃,将速冻好的汤块在真空仓内脱水干燥,得成品,包装。
4.根据权利要求1或3任一权利要求所述的一种速食海藻汤及其制备方法,其特征在于,所述海藻采用海带、紫菜、裙带菜或海草。
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