CN104382111A - Method for processing instant sargassum fusiforme food - Google Patents

Abstract

The invention designs a method for processing an instant sargassum fusiforme food. The method comprises the following steps: selecting fresh raw materials; washing; immersing by clear water for desalting; immersing in a citric acid aqueous solution for removing arsenic; immersing in a fishy smell removing solution; washing; immersing in clear water and storing; cooking; packaging and sterilizing; and cooling and inspecting. The processed instant sargassum fusiforme food does not have the fishy smell of fresh sargassum fusiforme, residual salt and residual arsenic, so that the food is easily to eat and is safer; a seasoning packet is independently packaged, and the sargassum fusiforme needs not be immersed in the seasonings for a long time, so that the flavor and taste of the sargassum fusiforme can be maintained and cannot be covered or destroyed by the seasonings even a relatively long period passes; the nutritional values of wet sargassum fusiforme can be better maintained.

Description

Ready Sargassum fusiforme food-processing method

Technical field

The present invention relates to food processing technology field, be specially a kind of ready Sargassum fusiforme food-processing method.

Background technology

Sargassum fusifome, has another name called deer horn point, extra large barley, is a kind of algae moved in ocean, is under the jurisdiction of Phaeophyta, Sargassaceae, Sargassum.It is a kind of eutrophic edible algae, enjoys the great fame of " health treasure ".Record according to Compendium of Material Medica, sargassum fusifome " hide hardship, cold, core under main goiter and tumor gas, neck, broken dissipating bind gas, carbuncle swell upper and lower in hard gas under disease, abdomen, lower 12 dactyledema ".Modern medicine study shows; sargassum fusifome is not only rich in the protein of needed by human body, amino acid, multivitamin and various trace element; and containing several physiological active substances such as abundant alginic acid and sodium salt, algal polysaccharides, sweet mellow wine, lymphatic temperament, water-soluble cellulose, iodine, D carrotene, taurines; therefore human immunological competence and anti-tumor capacity can be strengthened, with health role for cardiovascular system.Sargassum fusifome, to prevention Thyroid Gland Swell, reduces in blood and takes sterol, and treatment hypertension and colorectal cancer, cancer of the stomach, all have certain effect; And to the growth of promotion bone in children road, keep skin lubrication, recover brain fag, prevent aging etc., also have significant effect.

Sargassum fusifome is as the raw algae in a kind of sea, salt content is very high, there is heavier marine alga fishy smell, and sargassum fusifome itself has the ability of arsenic in enriching seawater, cause abio-arsenic residues in sargassum fusifome very high, so processing method directly determines the local flavor of sargassum fusifome food, mouthfeel and arsenic content, too high salt content affects the taste of food itself, too high arsenic content can affect the health of human body especially, even affects life security, therefore the processing method of sargassum fusifome is especially aobvious important.

Summary of the invention

Purpose of design: design a kind of ready Sargassum fusiforme food-processing method, process fresh sargassum fusifome, remove the fishy smell in fresh sargassum fusifome, unnecessary salt content and arsenic content, before opening bag and be edible, sargassum fusifome still keeps its natural mouthfeel and local flavor, and can retain its original nutriment.

Design: in order to realize above-mentioned purpose of design, the present invention designs a kind of ready Sargassum fusiforme food-processing method, comprise the steps: fresh feed select → clean → clear water soaks in (desalination) → aqueous citric acid solution and soaks (dearsenification) → de-raw meat immersion bubble → flushings → clear water immersion storage → boiling → packaging sterilizing → cooling and check.

De-raw meat liquid can be the de-raw meat liquid described in the patent No. 201210554947.8.

The ready Sargassum fusiforme processed by above step is the sargassum fusifome food without condiment, independent packaging, and taste is light, also needs to coordinate final vacuum to be packaged in a large packaging bag with the flavoring bag of independent packaging.

The ready Sargassum fusiforme food processed by the present invention, eliminates the fishy smell of fresh sargassum fusifome itself, unnecessary salt content and arsenic content, makes the easier entrance of food, safer; Separate independent packaging with flavoring bag, sargassum fusifome is without the need to long period of soaking in flavoring, even if in the past long period, sargassum fusifome also can keep himself local flavor and mouthfeel, can not be covered destruction by flavoring; Wet product sargassum fusifome more can keep itself nutritive value.

Detailed description of the invention

embodiment 1:a kind of ready Sargassum fusiforme food-processing method, comprises the steps:

1. fresh feed is selected

Select best in quality, maturity good, impurity is few, color and luster is black, sargassum fusifome without moldy metamorphism;

2. clean

Clean the silt on sargassum fusifome surface, dirt and impurity;

3. clear water soaks (desalination)

The clear water of 3 ~ 4 times put into by sargassum fusifome as sargassum fusifome volume soaks, and within every 1 hour, change time clear water, soak 3 ~ 4 hours, clear water soaks the salt content and part inorganic arsenic that can effectively reduce in sargassum fusifome;

4. (dearsenification) is soaked in aqueous citric acid solution

Adopt the aqueous citric acid solution of 0.8% ~ 1.2% to soak, liquor capacity is 3 ~ 4 times of sargassum fusifome volume, heats to 50 ~ 60 degree, and soak time is 2 ~ 3 hours, effectively can remove the inorganic arsenic of sargassum fusifome;

5. de-raw meat immersion bubble

Get de-raw meat powder and be diluted with water into de-raw meat liquid by 1: 10, putting into having soaked the sargassum fusifome after aqueous citric acid solution, heating to 50 ~ 60 degree, retention time 30min, effectively can remove fishy smell;

6. rinse

Rinse the aqueous citric acid solution on sargassum fusifome surface and unnecessary impurity;

7. clear water soaks and stores

Sargassum fusifome after cleaned is put into clear water immersion, waits for next procedure;

8. boiling

Sargassum fusifome is heated to ripe with ginger;

9. packaging sterilizing

Sargassum fusifome carries out vacuum packaging after weighing, and carries out pasteurize after packaging;

10. inspection is cooled

Be cooled to room temperature after sterilization, put into 37 degree of insulating box storages 7 days, reject the substandard products such as swollen bag, leak-off pocket.

The ready Sargassum fusiforme processed by above step is the sargassum fusifome food without condiment, independent packaging, and taste is light, also needs to coordinate final vacuum to be packaged in a large packaging bag with the flavoring bag of independent packaging.

Claims (1)

1. a ready Sargassum fusiforme food-processing method, is characterized in that comprising the steps:

1. fresh feed is selected

Select best in quality, maturity good, impurity is few, color and luster is black, sargassum fusifome without moldy metamorphism;

2. clean

Clean the silt on sargassum fusifome surface, dirt and impurity;

3. clear water soaks (desalination)

The clear water of 3 ~ 4 times put into by sargassum fusifome as sargassum fusifome volume soaks, and within every 1 hour, change time clear water, soak 3 ~ 4 hours, clear water soaks the salt content and part inorganic arsenic that can effectively reduce in sargassum fusifome;

4. (dearsenification) is soaked in aqueous citric acid solution

Adopt the aqueous citric acid solution of 0.8% ~ 1.2% to soak, liquor capacity is 3 ~ 4 times of sargassum fusifome volume, heats to 50 ~ 60 degree, and soak time is 2 ~ 3 hours, effectively can remove the inorganic arsenic of sargassum fusifome;

5. de-raw meat immersion bubble

Get de-raw meat powder and be diluted with water into de-raw meat liquid by 1: 10, putting into having soaked the sargassum fusifome after aqueous citric acid solution, heating to 50-60 degree, retention time 30min, effectively can remove fishy smell;

6. rinse

Rinse the aqueous citric acid solution on sargassum fusifome surface and unnecessary impurity;

7. clear water soaks and stores

Sargassum fusifome after cleaned is put into clear water immersion, waits for next procedure;

8. boiling

Sargassum fusifome is heated to ripe with ginger;

9. packaging sterilizing

Sargassum fusifome carries out vacuum packaging after weighing, and carries out pasteurize after packaging;

10. inspection is cooled

Be cooled to room temperature after sterilization, put into 37 degree of insulating box storages 7 days, reject the substandard products such as swollen bag, leak-off pocket.