CN104366599A - Processing method of seasoned laver - Google Patents
Processing method of seasoned laver Download PDFInfo
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- CN104366599A CN104366599A CN201410666870.2A CN201410666870A CN104366599A CN 104366599 A CN104366599 A CN 104366599A CN 201410666870 A CN201410666870 A CN 201410666870A CN 104366599 A CN104366599 A CN 104366599A
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- Prior art keywords
- laver
- flavoring
- processing method
- weight ratio
- dry
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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
-
- 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
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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)
- Mycology (AREA)
- Edible Seaweed (AREA)
Abstract
The invention provides a processing method of seasoned laver. The method comprises the steps of selecting material, wherein the material is dry laver made from laver picked at the middle period and the later period of the laver picking period; cutting into blocks, namely, soaking the dried laver into clear water for 5 minutes at the room temperature, then cleaning, draining off and cutting into blocks; seasoning, namely, blending table salt, monosodium glutamate and edible oil, and spraying the mixture onto the laver, wherein weight ratio of table salt to monosodium glutamate to edible oil to laver is (5-15): (5-15): (40-50): 1000; packaging, namely, packaging in a vacuum way; sterilizing, namely, sterilizing at the temperature of 95-100 DGE C; cooling, namely, naturally cooling. The processing method of the seasoned laver has the beneficial effects that 1, the seasoned laver is convenient to eat and unique in flavor; 2, the laver picked at the middle period and the later period of the laver picking period is fully utilized.
Description
Technical field
The present invention relates to a kind of with the mid-term in the laver collecting period and the later stage laver instant type flavoring laver processing method that is raw material.
Background technology
Laver is a kind of nutritious marine food, and its tool has the following advantages: 1. nutritious, and amount of iodine is very high, and can be used for " Thyroid Gland Swell " for the treatment of because iodine deficiency causes, laver has softening and resolving hard mass function, and amassing block to other pent-ups also has purposes; 2. be rich in choline and calcium, iron, memory can be strengthened, treatment women and children anaemia, the growth promoting bone, tooth and health care; Containing a certain amount of sweet mellow wine, can be used as the accesary foods for the treatment of oedema; 3. the polysaccharide contained by laver has obviously enhancing cellular immunity and humoral immune function, can promote lymphocyte transformation, improves the immunity of body; Significantly can reduce the total content into serum cholesterol; 4. the active ingredient of laver is to the inhibiting rate 53.2% of ehrlich carcinoma, contributes to the control of the tumours such as brain tumor, breast cancer, thyroid cancer, malignant lymphoma.
Existing laver product taste is single, is unfavorable for the large-scale promotion of laver, and the laver utilization rate in the mid-term in the laver collecting period and later stage is low, and mouthfeel is bad.
Summary of the invention
The present invention is directed to above problem, provide a kind of with the mid-term in the laver collecting period and the later stage laver instant type flavoring laver processing method that is raw material.
Goal of the invention of the present invention is realized by following scheme:
A kind of flavoring laver processing method,
(1) select materials: the dry laver that the laver selecting the mid-term in the laver collecting period and later stage to pluck is made;
(2) segment: under dry laver normal temperature, clear water soaks 5 minutes, clear water and dry laver weight ratio 20:3 ~ 5, then cleaning drains rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: naturally cool.
A kind of flavoring laver processing method, adding salted egg's bloom in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, adding cumin powder in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, dry laver soaks in 5 minutes processes, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
A kind of flavoring laver processing method, in seasoning process, after often spraying 10% of flavoring, overturns laver, turn to flavoring successively sprayed.
A kind of flavoring laver processing method, flavoring is the composite of salt, monosodium glutamate and edible oil.
A kind of flavoring laver processing method, it is the cooking wine of 5-10:1000 that flavoring also comprises with laver weight ratio.
A kind of flavoring laver processing method, it is the mature vinegar of 5-10:1000 that flavoring also comprises with laver weight ratio, is the white sugar of 5-10:1000 with laver weight ratio.
A kind of flavoring laver processing method, the dry laver of selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
A kind of flavoring laver processing method, the temperature of heat drying is 85-90 DEG C.
Beneficial effect of the present invention is: one is that instant, mouthfeel are more crisp, and smell is good, and color and luster is blackish green; Two is the lavers utilizing the mid-term in the laver collecting period and later stage to pluck, and makes full use of laver; Three is nutritious, combines with Salted duck egg powder delicious food; Four is that sterilization is abundant, edible relieved.
Detailed description of the invention
Embodiment 1: a kind of flavoring laver processing method,
(1) select materials: the dry laver that the laver selecting the mid-term in the laver collecting period and later stage to pluck is made;
(2) segment: under dry laver normal temperature, clear water soaks 5 minutes, clear water and dry laver weight ratio 20:3 ~ 5, then cleaning drains rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: naturally cool.
A kind of flavoring laver processing method, adding salted egg's bloom in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, adding cumin powder in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, dry laver soaks in 5 minutes processes, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
A kind of flavoring laver processing method, in seasoning process, after often spraying 10% of flavoring, overturns laver, turn to flavoring successively sprayed.
A kind of flavoring laver processing method, flavoring is the composite of salt, monosodium glutamate and edible oil.
A kind of flavoring laver processing method, it is the cooking wine of 5-10:1000 that flavoring also comprises with laver weight ratio.
A kind of flavoring laver processing method, it is the mature vinegar of 5-10:1000 that flavoring also comprises with laver weight ratio, is the white sugar of 5-10:1000 with laver weight ratio.
A kind of flavoring laver processing method, the dry laver of selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
A kind of flavoring laver processing method, the temperature of heat drying is 85-90 DEG C.
Embodiment 2: a kind of flavoring laver processing method,
(1) select materials: the fresh laver that the laver selecting the mid-term in the laver collecting period and later stage to pluck is made;
(2) segment: fresh laver is placed in clear water, washes away material salt surfactant and silt, and clear water and fresh laver weight ratio 1:3 ~ 5, drain rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: clear water cools.
A kind of flavoring laver processing method, adding salted egg's bloom in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, adding cumin powder in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, dry laver soaks in 5 minutes processes, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
A kind of flavoring laver processing method, in seasoning process, after often spraying 10% of flavoring, overturns laver, turn to flavoring successively sprayed.
A kind of flavoring laver processing method, flavoring is the composite of salt, monosodium glutamate and edible oil.
A kind of flavoring laver processing method, it is the cooking wine of 5-10 that flavoring also comprises with laver weight ratio.
A kind of flavoring laver processing method, it is the mature vinegar of 5-10 that flavoring also comprises with laver weight ratio, is the white sugar of 5-10 with laver weight ratio.
A kind of flavoring laver processing method, the dry laver of selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
A kind of flavoring laver processing method, the temperature of heat drying is 85-90 DEG C.
Embodiment 3: a kind of flavoring laver processing method,
(1) select materials: what the laver selecting the mid-term in the laver collecting period and later stage to pluck was made freezes laver;
(2) segment: will freeze laver and be placed in clear water, laver is frozen in clear water submergence, will freeze after thawing in the hyperphoric washing bucket of laver and wash away material table face salinity and silt, clear water with freeze laver weight ratio 8:3 ~ 5, drain rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: clear water cools.
A kind of flavoring laver processing method, adding salted egg's bloom in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, adding cumin powder in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, dry laver soaks in 5 minutes processes, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
A kind of flavoring laver processing method, in seasoning process, after often spraying 10% of flavoring, overturns laver, turn to flavoring successively sprayed.
A kind of flavoring laver processing method, flavoring is the composite of salt, monosodium glutamate and edible oil.
A kind of flavoring laver processing method, it is the cooking wine of 5-10 that flavoring also comprises with laver weight ratio.
A kind of flavoring laver processing method, it is the mature vinegar of 5-10 that flavoring also comprises with laver weight ratio, is the white sugar of 5-10 with laver weight ratio.
A kind of flavoring laver processing method, the dry laver of selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
A kind of flavoring laver processing method, the temperature of heat drying is 85-90 DEG C.
Embodiment 4:
A kind of flavoring laver processing method,
(1) select materials: the dry laver that the laver selecting the mid-term in the laver collecting period and later stage to pluck is made;
(2) segment: under dry laver normal temperature, clear water soaks 5 minutes, clear water and dry laver weight ratio 20:3 ~ 5, then cleaning drains rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: clear water cools.Whether clear water cools, can detect packaging further and seal.
A kind of flavoring laver processing method, adding salted egg's bloom in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, adding cumin powder in seasoning step, is 5-10:1000 with the weight ratio of laver.
A kind of flavoring laver processing method, dry laver soaks in 5 minutes processes, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
A kind of flavoring laver processing method, in seasoning process, after often spraying 10% of flavoring, overturns laver, turn to flavoring successively sprayed.
A kind of flavoring laver processing method, flavoring is the composite of salt, monosodium glutamate and edible oil.
A kind of flavoring laver processing method, it is the cooking wine of 5-10:1000 that flavoring also comprises with laver weight ratio.
A kind of flavoring laver processing method, it is the mature vinegar of 5-10:1000 that flavoring also comprises with laver weight ratio, is the white sugar of 5-10:1000 with laver weight ratio.
A kind of flavoring laver processing method, the dry laver of selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
A kind of flavoring laver processing method, the temperature of heat drying is 85-90 DEG C.
Although the present invention is described by reference to preferred embodiment, those of ordinary skill in the art should understand, and can be not limited to the description of above-described embodiment, in the scope of claims, can make the various changes in form and details.
Claims (10)
1. a flavoring laver processing method, is characterized in that comprising the following steps:
(1) select materials: the dry laver that the laver selecting the mid-term in the laver collecting period and later stage to pluck is made;
(2) segment: under dry laver normal temperature, clear water soaks 5 minutes, clear water and dry laver weight ratio 20:3 ~ 5, then cleaning drains rear segment;
(3) seasoning: by salt, monosodium glutamate together with edible oil allotment, be sprayed on laver, the weight ratio of salt, monosodium glutamate and edible oil and laver is 5-15:5-15:40-50:1000;
(4) pack: vacuum packaging;
(5) sterilization: sterilization between 95 DEG C-100 DEG C;
(6) cool: naturally cool.
2. a kind of flavoring laver processing method according to claim 1, it is characterized in that: add salted egg's bloom in described seasoning step, is 5-10:1000 with the weight ratio of laver.
3. a kind of flavoring laver processing method according to claim 1, it is characterized in that: add cumin powder in described seasoning step, is 5-10:1000 with the weight ratio of laver.
4. a kind of flavoring laver processing method according to claim 1, it is characterized in that: described dry laver soaks in 5 minutes processes, material stirring mechanism is also provided with in fermentation vat, rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, make material and magazins' layout.
5. a kind of flavoring laver processing method according to claim 1, is characterized in that: in described seasoning process, after often spraying 10% of flavoring, is overturn by laver, turn to flavoring successively sprayed.
6. a kind of flavoring laver processing method according to claim 5, is characterized in that: described flavoring is the composite of salt, monosodium glutamate and edible oil.
7. a kind of flavoring laver processing method according to claim 6, is characterized in that: it is the cooking wine of 5-10:1000 that described flavoring also comprises with laver weight ratio.
8. a kind of flavoring laver processing method according to claim 6, is characterized in that: it is the mature vinegar of 5-10:1000 that described flavoring also comprises with laver weight ratio, is the white sugar of 5-10:1000 with laver weight ratio.
9. a kind of flavoring laver processing method according to claim 1, it is characterized in that: the dry laver in selecting materials is placed in aqueous citric acid solution and soaks, aqueous citric acid solution pH value 2 ~ 3, after soak time 4 ~ 5h, vacuum drying, put into closed container heat drying and vacuumize simultaneously, container inner pressure remains on below 700Pa, drying time 40 ~ 50min, material water ratio less than 15% after completing.
10. a kind of flavoring laver processing method according to claim 9, is characterized in that: the temperature of heat drying is 85-90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410666870.2A CN104366599A (en) | 2014-11-20 | 2014-11-20 | Processing method of seasoned laver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410666870.2A CN104366599A (en) | 2014-11-20 | 2014-11-20 | Processing method of seasoned laver |
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| CN104366599A true CN104366599A (en) | 2015-02-25 |
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| CN201410666870.2A Pending CN104366599A (en) | 2014-11-20 | 2014-11-20 | Processing method of seasoned laver |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5521743A (en) * | 1978-08-02 | 1980-02-16 | Yousuke Hirano | Laver cultivating method |
| JPH04316466A (en) * | 1991-04-12 | 1992-11-06 | Musashino Kagaku Kenkyusho:Kk | Treatment of raw laver |
| CN1442065A (en) * | 2003-04-03 | 2003-09-17 | 威海健方医药研究所 | Marine organism candy and biscuit |
| CN1868259A (en) * | 2006-05-31 | 2006-11-29 | 孙庆海 | Acid treatment method for laver culture |
| CN101485477A (en) * | 2009-03-03 | 2009-07-22 | 南京农业大学 | Instant type wet flavoring laver product and technique for producing the same |
| CN102100242A (en) * | 2009-12-18 | 2011-06-22 | 严玉兴 | Iodine-rich laver biscuits and preparation method thereof |
-
2014
- 2014-11-20 CN CN201410666870.2A patent/CN104366599A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5521743A (en) * | 1978-08-02 | 1980-02-16 | Yousuke Hirano | Laver cultivating method |
| JPH04316466A (en) * | 1991-04-12 | 1992-11-06 | Musashino Kagaku Kenkyusho:Kk | Treatment of raw laver |
| CN1442065A (en) * | 2003-04-03 | 2003-09-17 | 威海健方医药研究所 | Marine organism candy and biscuit |
| CN1868259A (en) * | 2006-05-31 | 2006-11-29 | 孙庆海 | Acid treatment method for laver culture |
| CN101485477A (en) * | 2009-03-03 | 2009-07-22 | 南京农业大学 | Instant type wet flavoring laver product and technique for producing the same |
| CN102100242A (en) * | 2009-12-18 | 2011-06-22 | 严玉兴 | Iodine-rich laver biscuits and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙志慧: "《《本草纲目》食物养生速查全书》", 31 March 2014, 天津科学技术出版社 * |
| 薛党辰 等: "《淮扬风味土菜》", 30 October 2006, 江苏科学技术出版社 * |
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Application publication date: 20150225 |