CN105077392A - Ulva lactuca salad and preparation method thereof - Google Patents
Ulva lactuca salad and preparation method thereof Download PDFInfo
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- CN105077392A CN105077392A CN201510503238.0A CN201510503238A CN105077392A CN 105077392 A CN105077392 A CN 105077392A CN 201510503238 A CN201510503238 A CN 201510503238A CN 105077392 A CN105077392 A CN 105077392A
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- 241000196251 Ulva arasakii Species 0.000 title claims abstract description 170
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 65
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing and particularly relates to ulva lactuca salad and a preparation method thereof. The ulva lactuca salad comprises the following raw materials in parts by weight: 4-15 parts of ulva lactuca, 1-3 parts of water, 0.1-0.4 part of sesame, 0.02-0.08 part of monosodium glutamate, 0.05-0.2 part of refined salt, 0.05-0.15 part of ulva lactuca polysaccharide, 0.2-1.2 parts of chilli powder, 0.1-0.6 part of ground pepper, 0.5-4 parts of milk powder, 0.5-2 parts of lemon juice, 0.2-2 parts of pear juice, 0.2-1.2 parts of cooking wine, 0.02-0.05 part of hydrocolloid, 0.05-0.2 part of olive oil, 0.5-3 parts of an emulsifying agent and 0.05-0.3 part of modified starch. The ulva lactuca salad prepared by the method has the beneficial effects of being good in mouthfeel, capable of being eaten after being opened, and high in nutritional value; the obvious characteristic of the ulva lactuca salad has no special flavor; and the problem that the ulva lactuca has unacceptable special flavor can be solved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sea lettuce 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 lettuce salad is actually rare, sea lettuce produce salad by circumscribed be that itself fishy smell allows consumer be difficult to accept, if the fishy smell problem of sea lettuce can be solved, utilize the fragility of itself, be made as salad, not only nutritious, the sea lettuce polysaccharide that common salad can be provided not provide for edible crowd and other cancer-resisting substance etc.
Sea lettuce is the frond of algae Ulvaceae U. pertusa, frond aquamarine, and separately or grow thickly, high 10 ~ 14 centimetres, body often has the hole differed in size.The every hectogram of sea lettuce edible portion moisture content 47.8 grams, 11.2 grams, protein, 0.1 gram, fat, carbohydrate, crude fibre 4.3 grams, also containing several mineral materials and vitamin.Grow in, on low tide band rock.Distribution Bohai and Yellow Seas, the East Sea, the South Sea is less.Containing several mineral materials and vitamin.
Sea lettuce trophic analysis: sea lettuce etc., containing a kind of algin and selenium element, can reduce breast cancer, coronary heart disease, cardiopathic onset risk.
Sea lettuce side information: pharmacological evaluation is known that sea lettuce has and reduced cholesterol effect.
Sea lettuce is applicable to crowd: common people are edible
1. the patients such as outstanding suitable heatstroke, lymphonodi cervicales are swollen, sore furuncle, difficult urination, oedema, hypertension, cardiovascular disease;
2. pregnant woman and deficiency-cold in spleen and stomach person answer the careful food of diet.
Sea lettuce dietary function: sea lettuce nature and flavor are salty-cold, has effect of clearing heat and detoxicating, softening and resolving hard mass, sharp water step-down, sore furuncle, difficult urination, oedema, hypertension etc. swollen for heatstroke, lymphonodi cervicales.Pharmacological evaluation shows that sea lettuce has the effect of certain reduction cholesterol.
Sea lettuce way instructs: the herbal cuisine of sea lettuce has following several:
Hypertension, hyperlipemic patients, can by sea lettuce, Sargassum, each 15 grams of cassia seed, and stir-baked FRUCTUS CRATAEGI 9 grams, corn stigma 30 grams, is decocted in water for oral dose.
Neck enlargement of lymph nodes person, can by sea lettuce, oyster dish, kelp, each 15 grams of folium isatidis.Be decocted in water for oral dose.
Oedema, difficult urination person, by sea lettuce, oyster dish, each 15 grams of Asiatic plantain, can be decocted in water for oral dose.
Being drunk by sea lettuce liquor is common eating method.Also sea lettuce and Sargassum horneri equivalent can be mashed external application affected part to treat the disease such as endogenous toxic material, sore furuncle.
Therefore, need the characteristic making full use of sea lettuce, 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 lettuce salad of fishy smell and nutritious equilibrium;
Present invention also offers the preparation method of above-mentioned salad.
Sea lettuce salad of the present invention, comprises the raw material of following portions by weight:
Sea lettuce 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 sea lettuce polysaccharide 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
Pear juice 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
Preferably, sea lettuce salad of the present invention, comprises the raw material of following portions by weight:
Sea lettuce 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 sea lettuce polysaccharide 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
Pear juice 0.2-1.6 cooking wine 0.3-1.0
Carragheen 0.02-0.04 olive oil 0.05-0.16.
Preferred, sea lettuce salad of the present invention comprises the raw material of following portions by weight:
Sea lettuce 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 sea lettuce polysaccharide 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Pear juice 0.6 cooking wine 0.6
Carragheen 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 sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to 3-5cm, adds sea lettuce 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 lettuce weight 2-4% and the zytase accounting for sea lettuce weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
The preparation method of sea lettuce salad of the present invention, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.2-1.2 part cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 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 lettuce 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 lettuce salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
Preferably, a kind of preparation method of sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 9 parts 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 sea lettuce 9 parts 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 lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
As a modification of the present invention, the preparation method of sea lettuce salad can also be following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 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 lettuce 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 lettuce 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 lettuce salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea lettuce 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 lettuce 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 lettuce 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
A preparation method for sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 9 parts 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;
(4) by above-mentioned sea lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to about 4cm, adds the water of sea lettuce weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea lettuce weight 3% and the zytase accounting for sea lettuce weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
Comparative example 1
Sea lettuce polysaccharide in embodiment 1 is replaced with common white granulated sugar, removes lemon juice, pear juice; All the other are identical;
Comparative example 2
Sea lettuce polysaccharide 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, sea lettuce polysaccharide, lemon juice, pear juice add the mouthfeel being conducive to improving salad, and can also reach and remove the object of fishy smell.
Embodiment 2
A preparation method for sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 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 sea lettuce 9 parts 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 lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to about 4cm, adds the water of sea lettuce weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea lettuce weight 3% and the zytase accounting for sea lettuce weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
Embodiment 3
A preparation method for sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.2 portion of cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 9 parts 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;
(4) by above-mentioned sea lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to about 4cm, adds the water of sea lettuce weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea lettuce weight 1% and the zytase accounting for sea lettuce weight 1%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
Embodiment 4
A preparation method for sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juices, 1.2 portions of cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 9 parts in sea lettuce (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 lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to about 4cm, adds the water of sea lettuce weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for sea lettuce weight 4% and the zytase accounting for sea lettuce weight 3%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
Claims (9)
1. a sea lettuce salad, comprises the raw material of following portions by weight:
Sea lettuce 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 sea lettuce polysaccharide 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
Pear juice 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
2. a kind of sea lettuce salad as claimed in claim 1, is characterized in that, described sea lettuce salad comprises the raw material of following portions by weight:
Sea lettuce 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 sea lettuce polysaccharide 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
Pear juice 0.2-1.6 cooking wine 0.3-1.0
Edible glue 0.02-0.04 olive oil 0.05-0.16.
3. a kind of sea lettuce salad as claimed in claim 1, is characterized in that, described sea lettuce salad comprises the raw material of following portions by weight:
Sea lettuce 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 sea lettuce polysaccharide 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Pear juice 0.6 cooking wine 0.6
Edible glue 0.03 olive oil 0.12.
4. a kind of sea lettuce 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 kind of sea lettuce salad as claimed in claim 1, is characterized in that, the extracting method of described sea lettuce polysaccharide is as follows:
Cleaned by fresh sea lettuce, segment, to 3-5cm, adds sea lettuce 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 lettuce weight 2-4% and the zytase accounting for sea lettuce weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for sea lettuce 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 sea lettuce polysaccharide.
6. the preparation method of a kind of sea lettuce salad according to any one of claim 1-5, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.2-1.2 part cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 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 lettuce 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 lettuce salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
7. the preparation method of a kind of sea lettuce salad as claimed in claim 6, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 0.6 portion of cooking wine; Stir to obtain mixed liquor;
(3) get sea lettuce 9 parts 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 sea lettuce 9 parts 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 lettuce salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
8. a preparation method for sea lettuce salad, comprises following step:
(1) getting salt marsh sea lettuce, 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 sea lettuce polysaccharide, 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 pear juice, 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 lettuce 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 lettuce 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 lettuce salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the sea lettuce salad after quick-frozen is placed in-18 DEG C.
9. the preparation method of a kind of sea lettuce 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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