CN105054139A - Laminaria japonica salad and preparation method thereof - Google Patents
Laminaria japonica salad and preparation method thereof Download PDFInfo
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- CN105054139A CN105054139A CN201510503408.5A CN201510503408A CN105054139A CN 105054139 A CN105054139 A CN 105054139A CN 201510503408 A CN201510503408 A CN 201510503408A CN 105054139 A CN105054139 A CN 105054139A
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Abstract
The present invention belongs to the technical field of food processing and particularly relates to a laminaria japonica salad and a preparation method thereof. The laminaria japonica salad comprises the following raw materials in parts by weight: laminaria japonica 4-15 parts, water 1-3 parts, sesame seed 0.1-0.4 part, monosodium glutamate 0.02-0.08 part, refine salt 0.05-0.2 part, laminarin 0.05-0.15 part, chili powder 0.2-1.2 parts, pepper powder 0.1-0.6 part, milk powder 0.5-4 parts, lemon juice 0.5-2 parts, apple juice 0.2-2 parts, cooking wine 0.2-1.2 parts, edible gum 0.02-0.05 part, olive oil 0.05-0.2 part, emulsifiers 0.5-3 parts, and modified starch 0.05-0.3 part. The beneficial effects of the laminaria japonica salad are that the prepared laminaria japonica salad by the method is good in taste, can be eaten instantly once being opened, and is high in nutritional value, and the most prominent feature of the laminaria japonica salad is that the laminaria japonica salad has no fishy smell and the unacceptable smelly problem of the laminaria japonica itself can be solved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to main laminaria salad and preparation method thereof.
Background technology
Salad is as the seasoning class point in a kind of Western-style meal, and along with the making expanding day of raw material and the family oriented of preparation method, kind is more and more various.Fresh romaine lettuce, the vegetables of poach, fish, meat, be more fruit certainly, can become the major ingredient of salad.Even same major ingredient and several batching, change a little, the change of such as cutting method and batching sequence also can become another kind of salad.Salad is after becoming less shape by the various grog cooled completely or the green machined that can directly eat, then adds flavouring or water various cold sauce or cold baste mixing.The raw material range of choice of salad is very wide, and various veterinary antibiotics, seafood, birds, beasts and eggs, meat etc. all can be used for the making of salad.But require the fresh delicacy of raw material, meet hygienic requirements.Salad mostly has lovely luster, good looking appearance, fresh and tender tasty and refreshing, the feature of separating greasy appetizing.Common salad has various Fruit salad, green salad, meat salad, and sea-tangle salad is actually rare, laminaria production salad by circumscribed be that itself fishy smell allows consumer be difficult to accept, if the fishy smell problem of sea-tangle can be solved, utilize the fragility of itself, be made as salad, not only nutritious, the laminarin that common salad can be provided not provide for edible crowd and other cancer-resisting substance etc.
The effect of sea-tangle is as follows: 1, treatment thyroid gland is low: because containing a large amount of iodine in sea-tangle, iodine is the main matter of thyroid gland synthesis, if human body lacks iodine, will suffer from " stodgy neck is sick ", i.e. hypothyroidism, so, the optimum food of sea-tangle is Hypothyroidism person.2, inducing diuresis to reduce edema: also containing a large amount of sweet mellow wine in sea-tangle, and sweet mellow wine has the effect of inducing diuresis to reduce edema, can prevent and treat renal failure, senile edema, drug poisoning etc.3, preventing and treating rich man's disease: the synergies such as the sweet mellow wine in sea-tangle and iodine, potassium, nicotinic acid, to preventing and treating the diseases such as artery sclerosis, hypertension, chronic bronchitis, chronic hepatitis, anaemia, oedema, having good effect.Good protein in sea-tangle and unrighted acid, have certain preventive and therapeutic effect to heart disease, diabetes, hypertension.4, radiation disease is reduced: seaweed gel mass-energy impels the radioactive substance in body to excrete in company with stool, thus reduces radioactive substance gathering in human body, decreases the occurrence probability of radiation disease.It is pitch-black that normal food sea-tangle can make healthy hair moisten.5, keep out the cold: sea-tangle also has the effect of resisting cold.The people be afraid of cold winter often eats, and effectively can improve the resisting cold ability of self.6, anti-cancer and cancer-preventing: Recent study finds, the seaweeds foods such as sea-tangle, marine alga, laver, has effect that is anticancer, anti-cancer.Wherein the preventive and therapeutic effect of colorectal cancer, breast cancer is affirmed.According to the United Nations's health organization statistics, Japanese women suffers from breast cancer hardly, and main cause is that food sea-tangle is many.American Women suffers from breast cancer many, and main cause is that food sea-tangle is few, and food meat, milk are many.According to another relevant expert statistics, the elderly of edible kelps all the year round, illness rate is on average low by 5% ~ 8%, the life-span on average improve 4-8 year.
Therefore, need the characteristic making full use of sea-tangle, produced into can directly eat and without fishy smell, food that mouthfeel is good.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of mouthfeel crisp, without the sea-tangle salad of fishy smell and nutritious equilibrium;
Present invention also offers the preparation method of above-mentioned salad.
Sea-tangle salad of the present invention, comprises the raw material of following portions by weight:
Sea-tangle 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 laminarin 0.05-0.15
Chilli powder 0.2-1.2 pepper powder 0.1-0.6
Milk powder 0.5-4 lemon juice 0.5-2
Cider 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
Preferably, sea-tangle salad of the present invention, comprises the raw material of following portions by weight:
Sea-tangle 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 laminarin 0.06-0.12
Chilli powder 0.3-1.0 pepper powder 0.1-0.5
Milk powder 0.6-2.5 lemon juice 0.6-1.2
Cider 0.2-1.6 cooking wine 0.3-1.0
Edible glue 0.02-0.04 olive oil 0.05-0.16.
Preferred, sea-tangle salad of the present invention comprises the raw material of following portions by weight:
Sea-tangle 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 laminarin 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Cider 0.6 cooking wine 0.6
Edible glue 0.03 olive oil 0.12.
Above-mentioned edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan;
The extracting method of above-mentioned laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to 3-5cm, adds sea-tangle weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for sea-tangle weight 2-4% and the bromelain accounting for sea-tangle weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
The preparation method of sea-tangle salad of the present invention, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part laminarin, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, then add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine; Stir to obtain mixed liquor;
(3) get sea-tangle 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
Or get sea-tangle 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
Preferably, the preparation method of a main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of laminarin, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
As a modification of the present invention, the preparation method of sea-tangle salad can also be following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part laminarin, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, then add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine, 0.5-2.8 part emulsifying agent, 0.05-0.25 part modified starch; Stir to obtain mixed liquor;
(3) get sea-tangle 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
Or get sea-tangle 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
Preferably, above-mentioned emulsifying agent is at least one in sucrose monolaurate, sucrose distearate, sorbitan mono-oleic acid ester, sorbitan monostearate, sorbitol anhydride acid anhydride trioleate, ethylene glycol monostearate, CSL, soybean lecithin.
Beneficial effect of the present invention is, adopt the sea-tangle salad that method of the present invention prepares, its mouthfeel is good, and instant bagged is of high nutritive value, and the most outstanding feature is without fishy smell, solves sea-tangle itself and allows people be difficult to the fishy smell problem accepted.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
The preparation method of one main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of laminarin, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to about 4cm, adds the water of sea-tangle weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea-tangle weight 3% and the bromelain accounting for sea-tangle weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 2% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
Comparative example 1
Laminarin in embodiment 1 is replaced with common white granulated sugar, removes lemon juice, cider; All the other are identical;
Comparative example 2
Laminarin in embodiment 1 is replaced with common white granulated sugar; All the other are identical;
Contrast: the tender and crisp index of mouthfeel is respectively: represent ,+more, mouthfeel is better;
Fishy smell index+expression ,+more, represent that fishy smell is heavier;
Comparing embodiment 1 and comparative example 1-2, result is as follows:
As can be seen from above contrast, laminarin, lemon juice, cider add the mouthfeel being conducive to improving salad, and can also reach and remove the object of fishy smell.
Embodiment 2
The preparation method of one main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of laminarin, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine, 2.5 portions of sucrose monolaurates, 0.1 portion of modified starch; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 1.2 parts again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to about 4cm, adds the water of sea-tangle weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea-tangle weight 3% and the bromelain accounting for sea-tangle weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 2% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
Embodiment 3
The preparation method of one main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.02 portion of monosodium glutamate, 0.05 part of refined salt, 0.05 part of laminarin, 0.5 part of milk powder, 0.02 part of carragheen are dissolved in the water of 1 part, then add 0.5 portion of lemon juice, 0.2 portion of cider, 0.2 portion of cooking wine; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 0.2 portion of chilli powder, 0.1 portion of pepper powder, 0.1 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05 part again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 4min of 90 DEG C, spill 0.2 portion of chilli powder, 0.1 portion of pepper powder, 0.1 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to about 4cm, adds the water of sea-tangle weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea-tangle weight 1% and the bromelain accounting for sea-tangle weight 1%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 1% again, adjust ph is about 6.8, and at 45 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
Embodiment 4
The preparation method of one main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.08 portion of monosodium glutamate, 0.2 part of refined salt, 0.15 part of laminarin, 4 parts of milk powder, 0.05 part of carragheen are dissolved in the water of 3 parts, then add 2 portions of lemon juices, 2 portions of ciders, 1.2 portions of cooking wine; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 1.2 portions of chilli powders, 0.6 portion of pepper powder, 0.4 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.2 part again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 1.2 portions of chilli powders, 0.6 portion of pepper powder, 0.4 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.2 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to about 4cm, adds the water of sea-tangle weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea-tangle weight 4% and the bromelain accounting for sea-tangle weight 3%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 3% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
Claims (9)
1. a main laminaria salad, comprises the raw material of following portions by weight:
Sea-tangle 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 laminarin 0.05-0.15
Chilli powder 0.2-1.2 pepper powder 0.1-0.6
Milk powder 0.5-4 lemon juice 0.5-2
Cider 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
2. a main laminaria salad as claimed in claim 1, is characterized in that, described sea-tangle salad comprises the raw material of following portions by weight:
Sea-tangle 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 laminarin 0.06-0.12
Chilli powder 0.3-1.0 pepper powder 0.1-0.5
Milk powder 0.6-2.5 lemon juice 0.6-1.2
Cider 0.2-1.6 cooking wine 0.3-1.0
Edible glue 0.02-0.04 olive oil 0.05-0.16.
3. a main laminaria salad as claimed in claim 1, is characterized in that, described sea-tangle salad comprises the raw material of following portions by weight:
Sea-tangle 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 laminarin 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Cider 0.6 cooking wine 0.6
Edible glue 0.03 olive oil 0.12.
4. a main laminaria salad as claimed in claim 1, is characterized in that, described edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan.
5. a main laminaria salad as claimed in claim 1, it is characterized in that, the extracting method of described laminarin is as follows:
Cleaned by fresh sea-tangle, segment, to 3-5cm, adds sea-tangle weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for sea-tangle weight 2-4% and the bromelain accounting for sea-tangle weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for sea-tangle weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain laminarin.
6. the preparation method of the main laminaria salad according to any one of claim 1-5, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part laminarin, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, then add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine; Stir to obtain mixed liquor;
(3) get sea-tangle 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
Or get sea-tangle 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
7. the preparation method of a main laminaria salad as claimed in claim 6, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of laminarin, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get 9 parts, sea-tangle in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
Or get 9 parts, sea-tangle in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
8. the preparation method of a main laminaria salad, comprises following step:
(1) getting salt marsh sea-tangle, after Desalination cleansing, control water for subsequent use;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part laminarin, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, then add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine, 0.5-2.8 part emulsifying agent, 0.05-0.25 part modified starch; Stir to obtain mixed liquor;
(3) get sea-tangle 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
Or get sea-tangle 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
(4) by above-mentioned sea-tangle salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea-tangle salad after quick-frozen is placed in-18 DEG C.
9. the preparation method of a main laminaria salad as claimed in claim 8, it is characterized in that, described emulsifying agent is at least one in sucrose monolaurate, sucrose distearate, sorbitan mono-oleic acid ester, sorbitan monostearate, sorbitol anhydride acid anhydride trioleate, ethylene glycol monostearate, CSL, soybean lecithin.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510503408.5A CN105054139A (en) | 2015-08-17 | 2015-08-17 | Laminaria japonica salad and preparation method thereof |
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| CN201510503408.5A CN105054139A (en) | 2015-08-17 | 2015-08-17 | Laminaria japonica salad and preparation method thereof |
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Application publication date: 20151118 |