CN105433301A - Method for softening kelp - Google Patents
Method for softening kelp Download PDFInfo
- Publication number
- CN105433301A CN105433301A CN201510896050.7A CN201510896050A CN105433301A CN 105433301 A CN105433301 A CN 105433301A CN 201510896050 A CN201510896050 A CN 201510896050A CN 105433301 A CN105433301 A CN 105433301A
- Authority
- CN
- China
- Prior art keywords
- tangle
- sea
- kelp
- softening
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 37
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 32
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 54
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 29
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 27
- 239000011259 mixed solution Substances 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000010977 jade Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 238000011033 desalting Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241001466453 Laminaria Species 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241001466452 Laminariaceae Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- Edible Seaweed (AREA)
Abstract
The invention provides a method for softening kelp and belongs to the technical field of marine food product processing. According to the method, dried kelp is rehydrated to be placed into a mixed solution containing 0.01-0.1% of sodium carbonate and 0.01-0.05% of sodium bicarbonate to be soaked, the soaked kelp is taken out to flush away sodium carbonate and sodium bicarbonate, and then the finished softened dried kelp is obtained through drying. The method has the advantages that softening time is short, softening efficiency is high, and the fishy smell removing effect of the kelp is remarkable; the softened kelp is jade green, full of gloss, crisp and tender without viscosity and full of elasticity, the fishy smell is reduced, the hardness of the kelp can be substantially reduced, the softening efficiency of the kelp can be improved, the time for softening the kelp can be shortened, and the method is suitable for processing and treating the kelp on a large scale and further has the advantages that the cost is lowered, edibility of the kelp is improved, and the flavor is adjusted.
Description
Technical field
The present invention relates to marine products processing technical field, relate to a kind of method of softening sea-tangle particularly.
Background technology
Laminaria guiding principle, Laminariaceae.Be the vegetables that a kind of nutritive value is very high, there is certain medical value simultaneously.Containing mineral matter elements such as abundant iodine.Sea-tangle heat content is low, protein content is medium, mineral matter is abundant, research finds, sea-tangle has reducing blood lipid, hypoglycemic, immunity moderation, anticoagulation, antitumor, lead discharging removing toxic substances and the multiple biological function such as anti-oxidant, its potential source biomolecule activity is subject to people and pays much attention to, and is also one of focus of marine drug research.Sea-tangle quality is hard can affect the mouthfeel of sea-tangle when edible, and not easily completely digested in the gastrointestinal tract, causes sea-tangle Middle nutrition active material not easily absorbed by the body, thus reduces sea-tangle active material absorbing in human body.
And how to carry out softening to sea-tangle be key in the preliminary working of kelp product.The bating effect to sea-tangle of different softening method is different.Disclose a kind of method utilizing sodium carbonate to soften sea-tangle in the article " the different softening method of sea-tangle and the impact on iodine thereof " that 6th phase in 2010 " Chinese food and nutrition " periodical is published, its final result determines that optimum soft condition is that the ratio of sea-tangle 1:20 soaks 15min under normal temperature in 0.3% sodium carbonate liquor.With this softening method process sea-tangle, bating effect is poor, and the processing time is long, sea-tangle soften efficiency low and not easily cleaned up after the sodium carbonate process sea-tangle of higher concentration easily occur residual; Sea-tangle fishy smell after softening is large, and product color is poor, have impact on the quality of sea-tangle.
Summary of the invention
Poor for overcoming sea-tangle bating effect in prior art, the processing time is long, and softening efficiency is low, and softening reagent easily remains; Sea-tangle fishy smell after softening is large; the deficiency of product color difference; the invention provides a kind of operation reasonable, operation is reliable, the sea-tangle softening method of easily accomplishing scale production; adopt the method soften after sea-tangle color emerald green, be rich in gloss; tender and crisp not sticky, high resilience, fishy smell reduces, and both can significantly reduce sea-tangle hardness; sea-tangle can be improved again and soften efficiency, shorten sea-tangle and soften required time.
The present invention solves the technical method that its technical problem adopts: a main laminaria softening method, and it is characterized in that, it is through following process steps:
(1) dry product sea-tangle rehydration;
(2) sodium carbonate and sodium acid carbonate mixed solution soak the sea-tangle after rehydration;
(3) sodium carbonate on sea-tangle and sodium acid carbonate mixed solution is cleaned;
(4) dry sea-tangle.
In the method step (1) of softening sea-tangle of the present invention, dry product sea-tangle rehydration is by dry product kelp soaking about 0.5-3 hour in water, no longer increases to sea-tangle weight.And rehydration completely sea-tangle bright color there is full talent for swimming.
Dry product sea-tangle of the present invention refers to the sea-tangle of fresh salvaging, the dried product obtained after natural drying.
In step (1), cutting is carried out to the sea-tangle after rehydration, to increase the contact area of sea-tangle and sodium carbonate and sodium acid carbonate mixed solution.In an embodiment of the present invention, select by rehydration completely sea-tangle be cut into the consistent Shredded kelp of width.
In step (2), in mixed solution, sodium carbonate mass concentration is 0.01%-0.1%, and the molten mass concentration of sodium acid carbonate is 0.01%-0.05%.
Preferably, in step (2), in mixed solution, sodium carbonate mass concentration is 0.06%-0.08%, and sodium acid carbonate mass concentration is 0.03%-0.05%.
More preferably, in step (2), in mixed solution, sodium carbonate mass concentration is 0.07%, and sodium acid carbonate mass concentration is 0.04%.
In the step (2) of the inventive method, the mass volume ratio of the sea-tangle after rehydration and sodium carbonate, sodium acid carbonate mixed solution is 1:30-100.
Preferably, the mass volume ratio of the sea-tangle after rehydration and sodium carbonate, sodium acid carbonate mixed solution is 1:50.
In step (2), soaking conditions is 60-90 DEG C and soaks 1-5min.
Preferably, in step (2), soaking conditions is 75 DEG C and soaks 2.5min.
In the inventive method, the temperature of step (4) dry sea-tangle is 60-85 DEG C.Temperature is too low, then increase sea-tangle drying time and along with the putrid and deteriorated appearance of sea-tangle, temperature is too high, and sea-tangle is at high temperature easily melted, and affects sea-tangle quality.
The invention provides the application of method in tang food processing field of above-mentioned softening sea-tangle.
The method that the present invention softens sea-tangle has following excellent effect, and (1) softening required time is short, and the softening efficiency high time of softening in above method operates only needs 2.5min, substantially reduces sea-tangle and softens the time; (2) the sea-tangle color after softening is emerald green, is rich in gloss; (3) sea-tangle after softening is tender and crisp does not glue, and high resilience is neither too hard, nor too soft, and fishy smell reduces, good mouthfeel.
Detailed description of the invention
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
If do not specialize, the conventional means that technological means used in embodiment is well known to those skilled in the art.
Embodiment 1
By homogeneous for the color of picking, the dry product sea-tangle of consistency of thickness rehydration after 1 hour in water, be cut into the Shredded kelp of even width, put it into afterwards in the mixed solution containing 0.07% sodium carbonate and 0.04% sodium acid carbonate and soak, after rehydration, the mass volume ratio of sea-tangle and mixed solution is 1:50, takes out after soaking 2.5min under 75 DEG C of conditions.The cold flow water soaked Shredded kelp being placed in 70 times carries out dealkalize, desalting processing, to make sodium carbonate and sodium hydrogen carbonate washings clean, and not puckery, the saline taste road of residual alkali.Shredded kelp after flushing is put into 60 DEG C of drying boxes and is carried out drying after draining the water under sunshine.The finished product dry sample Shredded kelp that must soften.Give a mark respectively to the appearance color of sea-tangle after softening, fishy smell, tissue morphology and soft durometer four through subjective appreciation group, as calculated, average mark is respectively 7.8,7.5,9.7,9.5, and total score amounts to 34.5.
Embodiment 2
By homogeneous for the color of picking, the dry product sea-tangle of consistency of thickness is in water after rehydration 2 hours, be cut into the Shredded kelp of even width, put it into afterwards containing 0.1% sodium carbonate and 0.02% sodium acid carbonate mixed solution in soak, after rehydration, the mass volume ratio of sea-tangle and mixed solution is 1:80, takes out after soaking 4min under 60 DEG C of conditions.The cold flow water soaked Shredded kelp being placed in 40 times carries out dealkalize, desalting processing, to make sodium carbonate and sodium hydrogen carbonate washings clean, and not puckery, the saline taste road of residual alkali.Shredded kelp after dealkalize is put into 60 DEG C of drying boxes and is carried out drying after draining the water under sunshine.The finished product dry sample Shredded kelp that must soften.Give a mark respectively to the appearance color of sea-tangle after softening, fishy smell, tissue morphology and soft durometer four through subjective appreciation group, as calculated, average mark is respectively 7.2,8.1,8.0,9.7, and total score amounts to 33.
Embodiment 3
By homogeneous for the color of picking, the dry product sea-tangle of consistency of thickness is in water after rehydration 3 hours, be cut into the Shredded kelp of even width, put it into afterwards in the mixed solution containing 0.05% sodium carbonate and 0.05% sodium acid carbonate and soak, after rehydration, the mass volume ratio of sea-tangle and mixed solution is 1:40, takes out after soaking 5min under 70 DEG C of conditions.The cold flow water soaked Shredded kelp being placed in 120 times carries out dealkalize, desalting processing, to make sodium carbonate and sodium hydrogen carbonate washings clean, and not puckery, the saline taste road of residual alkali.Shredded kelp after dealkalize is put into 60 DEG C of drying boxes and is carried out drying after draining the water under sunshine.The finished product dry sample Shredded kelp that must soften.Give a mark respectively to the appearance color of sea-tangle after softening, fishy smell, tissue morphology and soft durometer four through subjective appreciation group, as calculated, average mark is respectively 7.3,7.3,9.5,9.3, and total score amounts to 33.4.
Embodiment 4
By homogeneous for the color of picking, the dry product sea-tangle of consistency of thickness is in water after rehydration 4 hours, be cut into the Shredded kelp of even width, put it into afterwards in the mixed solution containing 0.03% sodium carbonate and 0.025% sodium acid carbonate and soak, after rehydration, the mass volume ratio of sea-tangle and mixed solution is 1:70, takes out after soaking 4min under 80 DEG C of conditions.The cold flow water soaked Shredded kelp being placed in 60 times carries out dealkalize, desalting processing, to make sodium carbonate and sodium hydrogen carbonate washings clean, and not puckery, the saline taste road of residual alkali.Shredded kelp after dealkalize is put into 60 DEG C of drying boxes and is carried out drying after draining the water under sunshine.The finished product dry sample Shredded kelp that must soften.Give a mark respectively to the appearance color of sea-tangle after softening, fishy smell, tissue morphology and soft durometer four through subjective appreciation group, as calculated, average mark is respectively 7.0,7.0,9.5,9.0, and total score amounts to 32.5.
Sea-tangle subjective appreciation methods of marking after embodiment 5 is softening
Subjective appreciation group is made up of 30 sensory evaluation persons, respectively the appearance color of softening sea-tangle prepared by embodiment 1-4, fishy smell, tissue morphology, soft durometer are evaluated, each project is divided by being respectively 9-10,7-8,5-6,3-4,1-2 to difference well, with the Analyses Methods for Sensory Evaluation Results that the total score of 4 is sea-tangle, final result is the mean value of 30 sensory evaluation person's scorings.Concrete standards of grading are as table 1:
Table 1
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a method for softening sea-tangle, is characterized in that, comprises the following steps:
(1) dry product sea-tangle rehydration;
(2) sodium carbonate and sodium acid carbonate mixed solution soak the sea-tangle after rehydration;
(3) sodium carbonate on sea-tangle and sodium bicarbonate solution is cleaned;
(4) dry sea-tangle.
2. the method for claim 1, is characterized in that, in step (1), dry product sea-tangle rehydration is by dry product kelp soaking about 0.5-3 hour in water, no longer increases to sea-tangle weight.
3. the method for claim 1, is characterized in that, in step (1), carries out cutting to the sea-tangle after rehydration, to increase the contact area of sea-tangle and sodium carbonate and sodium acid carbonate mixed solution.
4. the method for claim 1, is characterized in that, in step (2), in mixed solution, sodium carbonate mass concentration is 0.01%-0.1%, and sodium acid carbonate mass concentration is 0.01%-0.05%.
5. method as claimed in claim 4, it is characterized in that, in step (2), in mixed solution, sodium carbonate mass concentration is 0.06%-0.08%, and sodium acid carbonate mass concentration is 0.03%-0.05%.
6. the method as described in as arbitrary in claim 1-5, it is characterized in that, in step (2), the mass volume ratio of the sea-tangle after rehydration and sodium carbonate and sodium acid carbonate mixed solution is 1:30-100.
7. the method as described in as arbitrary in claim 1-5, is characterized in that, in step (2), soaking conditions is 60-90 DEG C and soaks 1-5min.
8. method as claimed in claim 7, is characterized in that, in step (2), soaking conditions is 75 DEG C and soaks 2.5min.
9. the method as described in as arbitrary in claim 1-5, it is characterized in that, the temperature of step (4) dry sea-tangle is 60-85 DEG C.
10. the arbitrary described application of method in tang food processing field of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510896050.7A CN105433301A (en) | 2015-12-08 | 2015-12-08 | Method for softening kelp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510896050.7A CN105433301A (en) | 2015-12-08 | 2015-12-08 | Method for softening kelp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433301A true CN105433301A (en) | 2016-03-30 |
Family
ID=55544297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510896050.7A Pending CN105433301A (en) | 2015-12-08 | 2015-12-08 | Method for softening kelp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433301A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713705A (en) * | 2018-05-04 | 2018-10-30 | 浙江海洋大学 | A kind of processing method of instant kelp crisp chip |
| CN108813445A (en) * | 2018-10-10 | 2018-11-16 | 山东东方海洋科技股份有限公司 | A kind of cage mesh kelp Rice dumpling leaf and preparation method thereof |
| CN109170653A (en) * | 2018-09-27 | 2019-01-11 | 荣成市大品家食品有限公司 | A kind of tempura algal biscuit and preparation method thereof |
| CN109393389A (en) * | 2018-11-22 | 2019-03-01 | 四川大自然惠川食品有限公司 | A kind of preparation method of flavor kelp |
| CN109832576A (en) * | 2017-11-24 | 2019-06-04 | 道霖有限公司 | Promote the wet treatment method of kelp freshness retentivity |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86105774A (en) * | 1986-07-19 | 1988-02-17 | 南京大学 | The extracting method and the technology of the edible digestive juice of sea-tangle |
| CN1172608A (en) * | 1996-08-02 | 1998-02-11 | 南充晶晶粉丝厂 | Method for producing iodine enriched kelp wheaten food product |
| CN102726771A (en) * | 2011-04-11 | 2012-10-17 | 株式会社海清净 | Manufacturing method of seaweed processing food |
| CN103610138A (en) * | 2013-11-21 | 2014-03-05 | 威海家晓食品坊有限公司 | Novel processing method of sea-tangle |
| CN103622083A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp vermicelli and production method thereof |
| CN104643162A (en) * | 2013-11-26 | 2015-05-27 | 青岛宝泉花生制品有限公司 | Preparation method for kelp fine powder |
-
2015
- 2015-12-08 CN CN201510896050.7A patent/CN105433301A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86105774A (en) * | 1986-07-19 | 1988-02-17 | 南京大学 | The extracting method and the technology of the edible digestive juice of sea-tangle |
| CN1172608A (en) * | 1996-08-02 | 1998-02-11 | 南充晶晶粉丝厂 | Method for producing iodine enriched kelp wheaten food product |
| CN102726771A (en) * | 2011-04-11 | 2012-10-17 | 株式会社海清净 | Manufacturing method of seaweed processing food |
| CN103610138A (en) * | 2013-11-21 | 2014-03-05 | 威海家晓食品坊有限公司 | Novel processing method of sea-tangle |
| CN103622083A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp vermicelli and production method thereof |
| CN104643162A (en) * | 2013-11-26 | 2015-05-27 | 青岛宝泉花生制品有限公司 | Preparation method for kelp fine powder |
Non-Patent Citations (4)
| Title |
|---|
| 刘红丹: "《健康生活一本通》", 30 September 2012, 江西科学技术出版社 * |
| 周本翔编著: "《水产加工增值技术》", 31 October 2009, 河南科学技术出版社 * |
| 孙秀菊: "海带的不同软化方法及其对碘的影响", 《中国食物与营养》 * |
| 王茂剑，张利民，王富南: "出口脱水板状海带片的研制", 《齐鲁渔业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832576A (en) * | 2017-11-24 | 2019-06-04 | 道霖有限公司 | Promote the wet treatment method of kelp freshness retentivity |
| CN108713705A (en) * | 2018-05-04 | 2018-10-30 | 浙江海洋大学 | A kind of processing method of instant kelp crisp chip |
| CN109170653A (en) * | 2018-09-27 | 2019-01-11 | 荣成市大品家食品有限公司 | A kind of tempura algal biscuit and preparation method thereof |
| CN108813445A (en) * | 2018-10-10 | 2018-11-16 | 山东东方海洋科技股份有限公司 | A kind of cage mesh kelp Rice dumpling leaf and preparation method thereof |
| CN109393389A (en) * | 2018-11-22 | 2019-03-01 | 四川大自然惠川食品有限公司 | A kind of preparation method of flavor kelp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433301A (en) | Method for softening kelp | |
| CN103503973B (en) | Low-salt preserved fish and preparation method thereof | |
| CN104509910B (en) | Radix Ginseng, Rhizoma Dioscoreae composite health care beverage and preparation method | |
| CN104187878A (en) | Deodorized kelp powder product and production method thereof | |
| CN105419370A (en) | Pitaya peel-based edible packaging film and preparation method thereof | |
| CN103734443B (en) | Method for preparing dried fruit of jerusalem artichoke by strain fermentation, obtained product and application thereof | |
| CN102894316A (en) | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable | |
| CN109673899A (en) | A kind of preparation method of vinegar egg polypeptide beverage | |
| CN103431330B (en) | Preparation method of pyrus ussuriensis freeze-dried fruit powder | |
| KR101148354B1 (en) | seaweeds sauce | |
| KR101762867B1 (en) | Manufacturing method of dried Tongue sole | |
| KR20000024798A (en) | Process for soy sauce and fermented soybean paste included ingredient of oak mushroom | |
| KR101304032B1 (en) | Edible film with persimmon-rind and method for producing thereof | |
| CN101816443B (en) | Kelp noodle food and production method thereof | |
| CN204811860U (en) | High -quality clean vegetables system of processing | |
| CN106967494A (en) | A kind of method for extracting coconut oil | |
| KR101419028B1 (en) | ripening method of skate and sliced raw skate | |
| CN106234994B (en) | Fish-stuffed citrus rice dumpling and preparation method thereof | |
| CN105614761A (en) | Kelp deep-processing method | |
| CN104543971A (en) | Color-protecting method for freshly-cut zizania latifolia turcz and color-protecting solution for color protecting | |
| CN103960652A (en) | Vegetarian food prepared from lentinus edodes stipes and processing method | |
| CN106923235A (en) | A kind of cured beef and its process | |
| CN109078024B (en) | Preparation method of deer glue as traditional Chinese medicine decoction pieces | |
| CN107788329B (en) | Processing method of nostoc commune | |
| CN106010300B (en) | A kind of preparation method of globe fish fishskin gelatin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
|
| RJ01 | Rejection of invention patent application after publication |