CN104970400A - Preparation method of delicious bangia atropurpurea dish - Google Patents

Abstract

The present invention discloses a delicious bangia atropurpurea dish preparation method which comprises the following steps: the raw materials are purified, washed, seasoned, oven-dried, baked and packaged to obtain the finished products. The prepared bangia atropurpurea dish products have good mouthfeel, are crisp and rich in agreeable aftertaste, have rich nutrition, and increase the values and product sales of bangia atropurpurea.

Description

A kind of preparation method of delicious Bangiales

Technical field

The invention belongs to marine products processing field, be specifically related to a kind of preparation method of delicious Bangiales.

Background technology

Bangiales belongs to economical alga, has very high edibility, nutritious, protein and aliphatic acid and various amino acid whose content very high.Bangiales crude protein content 35-40%, necessary amino acid content is very balanced, and unrighted acid accounts for the 80-85% of TFA, and wherein EPA accounts for 50-50%.Bangiales delicious flavour is a kind of top grade " ocean green vegetables " found a good market.In addition, Bangiales also has very high medical value, and it is not only rich in iodine, also containing the two sodium composition of alginic acid, has obvious reducing blood lipid, hemangiectasis, improves microcirculation, reduces blood pressure and the effect such as hypoglycemic.At present, Bangiales is only preliminary working, i.e. directly come into the market after Bangiales cleaning, oven dry, packaging, processing method is coarse, and be often mingled with sand and other impurity in product, product price is low, and added value is not high.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of delicious Bangiales, the Bangiales products taste obtained after intensive processing is good, and crisp-fried is rich in pleasant impression, nutritious, improves the value of Bangiales and the market of product.

For achieving the above object, the present invention adopts following technical scheme:

A preparation method for delicious Bangiales, raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

Concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 50-60rpm, rinsing 3-5min;

Secondary tank: tap water rinse, mixing speed 30-40rpm, rinsing 15-20min;

Tertiary effluent groove: tap water rinse, mixing speed 10-20rpm, rinsing 5-10min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, cassia bark 0.2-1 part, anistree 0.1-0.5 part, cumin 0.2-0.6 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 2-10 part, I+G 0.1-2 part, yeast extract 0.5-3 part, disodium succinate 0.1-2 part, L-Ala 0.1-1 part, amion acetic acid 0.2-0.5 part, salt 1-2 part, white granulated sugar 3-5 part, ginger powder 0-2 part;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 5-10s, tears by hand point, every part of weight 5-10 gram, thickness 0.2-0.5cm;

(5) segmentation is dried

In earlier stage: temperature 40-50 DEG C, time 20-30min;

Later stage: temperature 70-80 DEG C, time 10-20min;

After oven dry, the moisture of Bangiales is 10-12%;

(6) toast

Adopt rotatable cooking, rotating speed 20-30r/min, temperature 150-180 DEG C, time 3-10min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.

Remarkable advantage of the present invention is: obtained Bangiales products taste is good, and crisp-fried is rich in pleasant impression, nutritious, improves the value of Bangiales and the market of product.

Detailed description of the invention

A preparation method for delicious Bangiales, raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

Concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 50-60rpm, rinsing 3-5min;

Secondary tank: tap water rinse, mixing speed 30-40rpm, rinsing 15-20min;

Tertiary effluent groove: tap water rinse, mixing speed 10-20rpm, rinsing 5-10min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, cassia bark 0.2-1 part, anistree 0.1-0.5 part, cumin 0.2-0.6 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 2-10 part, I+G 0.1-2 part, yeast extract 0.5-3 part, disodium succinate 0.1-2 part, L-Ala 0.1-1 part, amion acetic acid 0.2-0.5 part, salt 1-2 part, white granulated sugar 3-5 part, ginger powder 0-2 part;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 5-10s, tears by hand point, every part of weight 5-10 gram, thickness 0.2-0.5cm;

(5) segmentation is dried

In earlier stage: temperature 40-50 DEG C, time 20-30min;

Later stage: temperature 70-80 DEG C, time 10-20min;

After oven dry, the moisture of Bangiales is 10-12%;

(6) toast

Adopt rotatable cooking, rotating speed 20-30r/min, temperature 150-180 DEG C, time 3-10min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.

Embodiment 1

A preparation method for delicious Bangiales, raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

Concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 50rpm, rinsing 3min;

Secondary tank: tap water rinse, mixing speed 30rpm, rinsing 15min;

Tertiary effluent groove: tap water rinse, mixing speed 10rpm, rinsing 5min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, 0.2 part, cassia bark, anise 0.1 part, cumin 0.2 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 2 parts, I+G 0.1 part, yeast extract 0.5 part, disodium succinate 0.1 part, L-Ala 0.1 part, amion acetic acid 0.2 part, salt 1 part, white granulated sugar 3 parts;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 5s, tears by hand point, every part heavy 5 grams, thickness 0.2cm;

(5) segmentation is dried

In earlier stage: temperature 40 DEG C, time 20min;

Later stage: temperature 70 C, time 10min;

After oven dry, the moisture of Bangiales is 10%;

(6) toast

Adopt rotatable cooking, rotating speed 20r/min, temperature 150 DEG C, time 3min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.

Embodiment 2

A preparation method for delicious Bangiales, raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

Concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 60rpm, rinsing 5min;

Secondary tank: tap water rinse, mixing speed 40rpm, rinsing 20min;

Tertiary effluent groove: tap water rinse, mixing speed 20rpm, rinsing 10min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, 1 part, cassia bark, anise 0.5 part, cumin 0.6 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 10 parts, I+G 2 parts, yeast extract 3 parts, disodium succinate 2 parts, L-Ala 1 part, amion acetic acid 0.5 part, salt 2 parts, white granulated sugar 5 parts, 2 parts, ginger powder;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 10s, tears by hand point, every part heavy 10 grams, thickness 0.5cm;

(5) segmentation is dried

In earlier stage: temperature 50 C, time 30min;

Later stage: temperature 80 DEG C, time 20min;

After oven dry, the moisture of Bangiales is 12%;

(6) toast

Adopt rotatable cooking, rotating speed 30r/min, temperature 180 DEG C, time 10min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.

Embodiment 3

A preparation method for delicious Bangiales, raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

Concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 55rpm, rinsing 4min;

Secondary tank: tap water rinse, mixing speed 35rpm, rinsing 18min;

Tertiary effluent groove: tap water rinse, mixing speed 15rpm, rinsing 7min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, 0.5 part, cassia bark, anise 0.3 part, cumin 0.4 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 6 parts, I+G 1 part, yeast extract 1.5 parts, disodium succinate 1 part, L-Ala 0.5 part, amion acetic acid 0.3 part, salt 1.5 parts, white granulated sugar 4 parts, 1 part, ginger powder;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 7s, tears by hand point, every part heavy 7 grams, thickness 0.3cm;

(5) segmentation is dried

In earlier stage: temperature 45 C, time 25min;

Later stage: temperature 75 DEG C, time 15min;

After oven dry, the moisture of Bangiales is 11%;

(6) toast

Adopt rotatable cooking, rotating speed 25r/min, temperature 165 DEG C, time 5min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.

Product quality indicator

The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.

Claims (2)

1. a preparation method for delicious Bangiales, is characterized in that: raw material obtains through impurity elimination, cleaning, seasoning, oven dry, baking, packaging.

2. the preparation method of delicious Bangiales according to claim 1, is characterized in that: concrete steps are as follows:

(1) impurity elimination: choose assorted algae and other macroscopic impurity;

(2) tertiary effluent groove circulating water cleaning, water temperature is all lower than 20 DEG C;

One-level tank: clean seawater rinsing, mixing speed 50-60rpm, rinsing 3-5min;

Secondary tank: tap water rinse, mixing speed 30-40rpm, rinsing 15-20min;

Tertiary effluent groove: tap water rinse, mixing speed 10-20rpm, rinsing 5-10min;

Pull out after rinsing, drain;

(3) preparation of baste

Remove raw meat liquid: count by weight, cassia bark 0.2-1 part, anistree 0.1-0.5 part, cumin 0.2-0.6 part, 100 portions of drinking water, boil 10min after boiling;

Composite flavor: count by weight, monosodium glutamate 2-10 part, I+G 0.1-2 part, yeast extract 0.5-3 part, disodium succinate 0.1-2 part, L-Ala 0.1-1 part, amion acetic acid 0.2-0.5 part, salt 1-2 part, white granulated sugar 3-5 part, ginger powder 0-2 part;

While hot composite flavor is dissolved in raw meat liquid, obtains baste, be cooled to 20 DEG C;

(4) seasoning

The Bangiales that step (2) drained immerses in baste, pulls out, drain after 5-10s, tears by hand point, every part of weight 5-10 gram, thickness 0.2-0.5cm;

(5) segmentation is dried

In earlier stage: temperature 40-50 DEG C, time 20-30min;

Later stage: temperature 70-80 DEG C, time 10-20min;

After oven dry, the moisture of Bangiales is 10-12%;

(6) toast

Adopt rotatable cooking, rotating speed 20-30r/min, temperature 150-180 DEG C, time 3-10min, the Bangiales moisture after baking is lower than 3%;

(7) pack

Adopt vacuum packaging, add drier bag.