CN104996975A - Method for preparing original kelp flavored jam - Google Patents

Method for preparing original kelp flavored jam Download PDF

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Publication number
CN104996975A
CN104996975A CN201510341453.5A CN201510341453A CN104996975A CN 104996975 A CN104996975 A CN 104996975A CN 201510341453 A CN201510341453 A CN 201510341453A CN 104996975 A CN104996975 A CN 104996975A
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China
Prior art keywords
kelp
tangle
sea
enzymolysis
water
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Pending
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CN201510341453.5A
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Chinese (zh)
Inventor
祝伟
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Qingdao Bona Foodstuff Co Ltd
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Qingdao Bona Foodstuff Co Ltd
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Application filed by Qingdao Bona Foodstuff Co Ltd filed Critical Qingdao Bona Foodstuff Co Ltd
Priority to CN201510341453.5A priority Critical patent/CN104996975A/en
Publication of CN104996975A publication Critical patent/CN104996975A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for preparing original kelp flavored jam. The method comprises the following steps: (1) soaking and washing, namely soaking and washing dried kelp without root; (2) cooking, namely cooking the kelp in a jacketed kettle, immersing the kelp with clean water, regulating pH of the water solution to be 7.2+/-1, keeping the cooking temperature at 98-100 DEG C, and slightly boiling for 1 hour; (3) washing for the second time, namely picking up the cooked kelp, repeatedly washing the kelp with clean water for 2-3 times; (4) crushing, namely crushing the kelp in a chopper mixer, and collecting the kelp in a bucket or crushing the kelp into a kelp coarse material of about 60 meshes by a crusher which is used for pulping; (5) grinding, namely adding water into the kelp coarse material according to a weight ratio of the kelp coarse material to water being 1:(0.6-0.7), and finely grinding the mixture in a colloid grinder to obtain kelp liquid; and (6) performing enzymolysis, namely performing enzymolysis on the kelp liquid by adopting compound protease to obtain the original kelp flavored jam. According to the method, the original flavor and effective nutritional ingredients of kelp are completely maintained, the enzymolysis dose is small, the enzymolysis time is short, and the cost is low.

Description

A kind of original flavor kelp sauce preparation method
Art
The invention belongs to food processing field, a kind of original flavor kelp sauce of specific design preparation method.
Technical background
Sea-tangle Middle nutrition composition is very abundant, has the title of " ocean vegetables ", can prevent and treat goitre, step-down, lipopenicillinase, Tumor suppression, raising immunity etc.At present, the processing of sea-tangle industry is main mainly with cooked mode such as Shredded kelp, the kelp knot etc. of extensive style, and the value of its deep processing is also far from taping the latent power.Kelp sauce utilizes sea-tangle to be directly processed into a kind of edible food, at present both at home and abroad corresponding technology many employings temper after sea-tangle is pulverized boiling, enzymolysis, ferment, remove raw meat, and then the technique of seasoning.The maximum shortcoming of this technique is that the part prototroph mixing boiling sea-tangle again that adds water after sea-tangle is pulverized runs off, and causes mouthfeel, nutritional labeling not natural; Secondly, acid adjustment basicity value adopts citric acid usually, and production cost is high; Again in seasoning process, add glucide, remove not thorough by fishy smell after chemical reaction.
Summary of the invention
The object of the present invention is to provide a kind of original flavor kelp sauce preparation method.
In order to realize the present invention, the technical solution adopted in the present invention is as follows:
1) soak, cleaning: by without going mouldy, free from insect pests, remove kelp base without the dry sea-tangle that whiting is withered and yellow and soak, clean up;
2) boiling: by step 1) sea-tangle put into boiling in jacketed pan, conditions of cooking: first use clear water sea-tangle submergence, with the NaOH of food-grade, the aqueous solution is formulated to PH7.2 ± 1, boiling temperature maintains 98-100 DEG C, micro-ly boil one hour, middle boiling will be stirred once half an hour up and down;
3) secondary cleaning: by step 2) sea-tangle after boiling pulls out, more repeatedly washes 2-3 time with clear water, until the saltiness thing on sea-tangle surface is washed neutrality, then puts immersion in clear water and pulls out after one hour and put into basket and drain the water for subsequent use;
4) broken: by step 3) sea-tangle put into cutmixer chopping after be collected into bucket or the sea-tangle disintegrating machine of pulling an oar broken into sea-tangle coarse fodder about 60 orders sea-tangle;
5) grind: step 4) after sea-tangle coarse fodder put the sea-tangle liquid that colloid mill fine grinding obtains more than 100 orders into by adding water with the weight ratio 1: 0.6 ~ 0.7 of water;
6) enzymolysis: by step 5) sea-tangle liquid adopt composite protease to carry out enzymolysis in jacketed pan, enzymatic hydrolysis condition: PH:6.7 ~ 7.2, temperature: 45 ~ 55 DEG C, enzyme concentration: 0.05 gram of composite protease/dry sea-tangle of gram raw material, enzymolysis time 5 minutes, enzymolysis terminates to be warmed up to 70 DEG C and obtains original flavor kelp sauce.
Composite protease described above is the animal protein hydrolysis specific enzyme that Dong Henghua road, Nanning bio tech ltd produces.
Above-mentioned original flavor kelp sauce, in order to enrich product category, can be added many batchings according to recipe requirements and carry out homogeneous through colloid mill and make the different kelp sauce end prod of the various local flavor such as fragrant, spicy in sauce.
The meaning that the present invention is positive is: boiling is the boiling of whole piece sea-tangle, still can guarantee the original flavor of sea-tangle after thermophilic digestion; Sea-tangle liquid after fragmentation, grinding step carries out except raw meat, and can significantly improve except raw meat effect, and enzymolysis dosage is few, enzymolysis time is short, cost low (traditional enzymolysis time more than about 90 minutes, the present invention can complete for 5 minutes).The whole production Technology of the present invention remains effective nutritional labeling in sea-tangle completely, does not have environmental pollution.The present invention adopts biological enzymolysis technology and thermal response technology, effectively removes the fishy smell of sea-tangle, can be embodied more fully for pungent fragrant in finished product of terminal company, spicy, garlic taste.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated:
Embodiment 1:
A kind of original flavor kelp sauce preparation method, it comprises:
1) soak, cleaning: by without going mouldy, free from insect pests, remove kelp base without the dry sea-tangle that whiting is withered and yellow and soak, clean up;
2) boiling: clean sea-tangle puts into boiling in jacketed pan, with clear water sea-tangle submergence, then add, with the NaOH of food-grade, the aqueous solution is formulated to PH7.1, boiling temperature maintains 98-100 DEG C, micro-ly boil one hour, middle boiling will be stirred once half an hour up and down;
3) secondary cleaning: by step 2) sea-tangle after boiling pulls out, more repeatedly washes 2-3 time with clear water, until the saltiness thing on sea-tangle surface is washed neutrality, then puts immersion in clear water and pulls out after one hour and put into basket and drain the water for subsequent use;
4) broken: by step 3) sea-tangle put into cutmixer chopping after be collected into bucket or the sea-tangle disintegrating machine of pulling an oar broken into sea-tangle coarse fodder about 60 orders sea-tangle;
5) grind: step 4) after sea-tangle coarse fodder by with the weight ratio 1 of water:: 0.6 adds water puts the sea-tangle liquid that colloid mill fine grinding obtains more than 100 orders into;
6) enzymolysis: by step 5) sea-tangle liquid adopt animal protein hydrolysis specific enzyme in jacketed pan, carry out enzymolysis according to adding 0.05 gram of composite protease in former dry sea-tangle raw material every gram, enzymatic hydrolysis condition: PH:6.7, temperature: 55 DEG C, enzymolysis time 5 minutes, enzymolysis terminates to be warmed up to 70 DEG C and obtains original flavor kelp sauce.
Embodiment 2:
1) soak, cleaning: by without going mouldy, free from insect pests, remove kelp base without the dry sea-tangle that whiting is withered and yellow and soak, clean up;
2) boiling: by step 1) sea-tangle put into boiling in jacketed pan, conditions of cooking: first use clear water sea-tangle submergence, with the NaOH of food-grade, the aqueous solution is formulated to PH7.2, boiling temperature maintains 98-100 DEG C, micro-ly boil one hour, middle boiling will be stirred once half an hour up and down;
3) secondary cleaning: by step 2) sea-tangle after boiling pulls out, more repeatedly washes 2-3 time with clear water, until the saltiness thing on sea-tangle surface is washed neutrality, then puts immersion in clear water and pulls out after one hour and put into basket and drain the water for subsequent use;
4) broken: by step 3) sea-tangle put into cutmixer chopping after be collected into bucket or the sea-tangle disintegrating machine of pulling an oar broken into sea-tangle coarse fodder about 60 orders sea-tangle;
5) grind: step 4) after sea-tangle coarse fodder put the sea-tangle liquid that colloid mill fine grinding obtains more than 100 orders into by adding water with the weight ratio 1: 0.7 of water;
6) enzymolysis: by step 5) sea-tangle liquid adopt animal protein hydrolysis specific enzyme in jacketed pan, carry out enzymolysis according to adding 0.05 gram of composite protease in former dry sea-tangle raw material every gram, enzymatic hydrolysis condition: PH:7.3, temperature: 45 DEG C, enzymolysis time 5 minutes, enzymolysis terminates to be warmed up to 70 DEG C and obtains original flavor kelp sauce.
It should be noted that concrete fragmentation of the present invention, PH, temperature, be not limited to above-described embodiment with the process conditions such as water ratio.

Claims (1)

1. an original flavor kelp sauce preparation method, is characterized in that:
1) soak, cleaning: by without going mouldy, free from insect pests, remove kelp base without the dry sea-tangle that whiting is withered and yellow and soak, clean up;
2) boiling: by step 1) sea-tangle put into boiling in jacketed pan, conditions of cooking: first use clear water sea-tangle submergence, with the NaOH of food-grade, the aqueous solution is formulated to PH7.2 ± 1, boiling temperature maintains 98-100 DEG C, micro-ly boil one hour, middle boiling will be stirred once half an hour up and down;
3) secondary cleaning: by step 2) sea-tangle after boiling pulls out, more repeatedly washes 2-3 time with clear water, until the saltiness thing on sea-tangle surface is washed neutrality, then puts immersion in clear water and pulls out after one hour and put into basket and drain the water for subsequent use;
4) broken: by step 3) sea-tangle put into cutmixer chopping after be collected into bucket or the sea-tangle disintegrating machine of pulling an oar broken into sea-tangle coarse fodder about 60 orders sea-tangle;
5) grind: step 4) after sea-tangle coarse fodder put the sea-tangle liquid that colloid mill fine grinding obtains more than 100 orders into by adding water with the weight ratio 1: 0.6 ~ 0.7 of water;
6) enzymolysis: by step 5) sea-tangle liquid adopt composite protease to carry out enzymolysis in jacketed pan, enzymatic hydrolysis condition: PH:6.7 ~ 7.2, temperature: 45 ~ 55 DEG C, enzyme concentration: 0.05 gram of composite protease/dry sea-tangle of gram raw material, enzymolysis time 5 minutes, enzymolysis terminates to be warmed up to 70 DEG C and obtains original flavor kelp sauce.
CN201510341453.5A 2015-06-19 2015-06-19 Method for preparing original kelp flavored jam Pending CN104996975A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410873A (en) * 2015-12-01 2016-03-23 大连工业大学 DF (dietary fiber)-rich functional kelp jam and preparation method thereof
CN106262049A (en) * 2016-08-10 2017-01-04 汪恒森 A kind of Bulbus Allii perfume (or spice) Shredded kelp

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928346A (en) * 1995-07-19 1997-02-04 Riyoushino Tezukuri:Kk Production of processed kelp
CN101715945A (en) * 2009-12-02 2010-06-02 泰祥集团技术开发有限公司 Kelp sauce and making method thereof
CN102754819A (en) * 2012-07-30 2012-10-31 福建鑫马实业有限公司 Kelp sauce base stock and production method and application thereof
CN102823847A (en) * 2012-09-26 2012-12-19 淮海工学院 Production method of kelp sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928346A (en) * 1995-07-19 1997-02-04 Riyoushino Tezukuri:Kk Production of processed kelp
CN101715945A (en) * 2009-12-02 2010-06-02 泰祥集团技术开发有限公司 Kelp sauce and making method thereof
CN102754819A (en) * 2012-07-30 2012-10-31 福建鑫马实业有限公司 Kelp sauce base stock and production method and application thereof
CN102823847A (en) * 2012-09-26 2012-12-19 淮海工学院 Production method of kelp sauce

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孟秀梅,等: "海带保健酱的研制", 《中国调味品》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410873A (en) * 2015-12-01 2016-03-23 大连工业大学 DF (dietary fiber)-rich functional kelp jam and preparation method thereof
CN106262049A (en) * 2016-08-10 2017-01-04 汪恒森 A kind of Bulbus Allii perfume (or spice) Shredded kelp

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