CN105558911A - Sea sedge sesame food and making method thereof - Google Patents
Sea sedge sesame food and making method thereof Download PDFInfo
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- CN105558911A CN105558911A CN201610054103.5A CN201610054103A CN105558911A CN 105558911 A CN105558911 A CN 105558911A CN 201610054103 A CN201610054103 A CN 201610054103A CN 105558911 A CN105558911 A CN 105558911A
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- 238000000034 method Methods 0.000 title abstract description 6
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- 238000002360 preparation method Methods 0.000 claims description 12
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- 241001474374 Blennius Species 0.000 abstract 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- 235000013409 condiments Nutrition 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
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- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 108091072128 B family Proteins 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
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- 235000010445 lecithin Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- UDYGWSPUYSRWRN-UHFFFAOYSA-N trans-dehydroneral Natural products CC(C)=CC=CC(C)=CC=O UDYGWSPUYSRWRN-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a sea sedge sesame food and a making method thereof. The sea sedge sesame food is in a ball or rod shape and is prepared from, by weight, 30-50% of sea sedge, 30-50% of parched sesame, 2-10% of olive oil, 2-6% of seaweed extract and 5-10% of soft sugar. In this way, the made food reserves the original fresh and crisp taste of the sea sedge, is also added with the fragrance of sesame and is chewier and richer in taste when made into a ball or rod.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of sea sedge sesame food and preparation method thereof.
Background technology
Laver bake after quality tender and crisp, just melt in the mouth, particularly after seasoning process, with the addition of grease, salt and other condiment, has just transformed into ambrosial " sea sedge ".The content that sea sedge concentrates various B family vitamin, particularly riboflavin in the middle of laver and niacin is very abundant, also has many vitamin As and vitamin E, and a small amount of vitamin C.Containing the mineral matter of about 15% in sea sedge, wherein have and maintain the necessary potassium of normal physiological function, calcium, magnesium, phosphorus, iron, zinc, copper, manganese etc., wherein containing selenium and iodine especially abundant, these mineral matters can help human body to maintain the acid-base balance of body, be conducive to growing of children, the elderly delayed senility also helpful.
Along with Japanese food, Korean style cooking rise at home, increasing people like edible sea sedge.But at present sea sedge common on the market substantially still utilizes laver to process the nori of baking, be eat as the auxiliary material of sushi time edible.Sea sedge product there is not businessman to carry out deep processing to it at present.
Sesame is the traditional food of China, and can be used as condiment seasoning matter, also edible also can be used as oil plant.Sesame has black and white two kinds, edible with white sesameseed as well, tonic is with being then good with Semen sesami nigrum.Sesame has following nutritive value: containing a large amount of fat and protein, also has the nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron, magnesium; Linoleic acid in sesame has the effect regulating cholesterol; The abundant vitamin E contained in sesame, can prevent the harm of lipid peroxidation confrontation skin, offset or in and the gathering of harmful substance free radical in cell, whitening skin can be made to moisten, and various scytitis can be prevented; Sesame also has the effect nourished blood, can treat xerosis cutis, coarse, make moist, the ruddy gloss of skin.
Sea sedge and sesame are both nutritious, deeply like by the numerous common people, if therefore both are processed into food together, then not only mouthfeel is good for this food, and nutritious, surely can be subject to common people's favor.
A kind of sesame-flavor crispy sea sedge and preparation method thereof is disclosed in Chinese invention patent CN101700127A, this sesame-flavor crispy sea sedge is made up of raw laver, sesame, peanut, strip is cut into after raw laver processing being baked, then stir-fry is trained, add sesame, the mixed stir-fry of peanut miscella again, after ripe to sesame, then add salt and silk floss sugar, finally obtain the crisp-fried strip sea sedge containing sesame.The method is simple and practical, but in this sea sedge or using sea sedge as major ingredient, sesame is symbolistic to be attached to above sea sedge, and for thinking the people that both are all edible, sesame taste is less, and the mouthfeel of the strip sea sedge of crisp fritter is not good enough.
Summary of the invention
Innovate for the sea sedge product in currently available technology in the present invention, creationary utilize sea sedge and sesame to be processed into the fresh perfume (or spice) of crispy in taste sea sedge Glutinous rice sesame balls and sea sedge sesame rod, this food had both remained the original fresh and crisp mouthfeel of sea sedge, add again the delicate fragrance of sesame, and make spherical or bar-shaped, chewing mouthfeel, more to chew strength also abundanter.
For achieving the above object, the invention discloses a kind of sea sedge sesame food, described sea sedge sesame food is spherical or bar-shaped, and the composition of described sea sedge sesame food comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 30-50%, parch sesame 30-50%, olive oil 2-10%, marine algae extract 2-6%, continuous sugared 5-10%.
A preparation method for sea sedge sesame food, described preparation method comprises the steps:
Step 1, by sea sedge machine-shaping;
Step 2, parch sesame;
Step 3, mix and blend: put into container in the lump with parch sesame by after the sea sedge chopping of step 1, after uniform stirring mixing, be evenly sprayed at olive oil on both mixture, then stir-fry at high temperature 250-280 DEG C;
Step 4, extruded: after stir-frying, to add marine algae extract and continuous sugar more wherein, and stir, utilize the stickiness after continuous sugar thawing to be mixed with sesame by sea sedge to be bonded together, then by spherical mould or bar-shaped mould extruded, obtain sea sedge Glutinous rice sesame balls or sea sedge sesame rod.
Preferably, the operation of the parch sesame of described step 2 is: decortication white sesameseed is fully soaked 20-40min in water, then stir-fry after draining away the water 10-15min under 80-85 DEG C of condition, spreading for cooling is taken out after sesame color and luster turns yellow, add marine algae extract wherein again, after olive oil stirs, be placed in baking oven and toast 5-10min.
Preferably, the consumption of the marine algae extract added during parch sesame is the 3-5% of sesame consumption, and the consumption of the olive oil added during parch sesame is the 6-10% of sesame consumption.
Preferably, the temperature of baking oven during parch sesame is between 150-250 DEG C.
The invention has the beneficial effects as follows: food of the present invention had both remained the original fresh and crisp mouthfeel of sea sedge, added again the delicate fragrance of sesame, and made spherical or bar-shaped, chewing mouthfeel, more to chew strength also abundanter.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
embodiment 1:a kind of sea sedge Glutinous rice sesame balls, described sea sedge Glutinous rice sesame balls are spherical, and the composition of described sea sedge Glutinous rice sesame balls comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 30-50%, parch sesame 30-50%, olive oil 2-10%, marine algae extract 2-6%, continuous sugared 5-10%.
embodiment 2:a sea sedge sesame rod, described sea sedge sesame rod is cylindrical, and the composition of described sea sedge sesame rod comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 30-50%, parch sesame 30-50%, olive oil 2-10%, marine algae extract 2-6%, continuous sugared 5-10%.
embodiment 3:a kind of sea sedge Glutinous rice sesame balls, described sea sedge Glutinous rice sesame balls are spherical, and the composition of described sea sedge Glutinous rice sesame balls comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 40%, parch sesame 40%, olive oil 10%, marine algae extract 5%, continuous sugar 5%.
embodiment 4:a preparation method for sea sedge sesame food, described preparation method comprises the steps:
Step 1, by sea sedge machine-shaping;
Step 2, parch sesame;
Step 3, mix and blend: put into container in the lump with parch sesame by after the sea sedge chopping of step 1, after uniform stirring mixing, be evenly sprayed at olive oil on both mixture, then stir-fry at high temperature 250-280 DEG C;
Step 4, extruded: after stir-frying, to add marine algae extract and continuous sugar more wherein, and stir, utilize the stickiness after continuous sugar thawing to be mixed with sesame by sea sedge to be bonded together, then by spherical mould or bar-shaped mould extruded, obtain sea sedge Glutinous rice sesame balls or sea sedge sesame rod.
embodiment 5:the difference of the present embodiment and embodiment 4 is, the operation of the parch sesame of the step 2 of the present embodiment is: decortication white sesameseed is fully soaked 20-40min in water, then stir-fry after draining away the water 10-15min under 80-85 DEG C of condition, spreading for cooling is taken out after sesame color and luster turns yellow, add marine algae extract wherein again, after olive oil stirs, be placed in baking oven and toast 5-10min.
embodiment 6:the difference of the present embodiment and embodiment 4 is, in the step 2 of the present embodiment, the consumption of the marine algae extract added during parch sesame is the 3-5% of sesame consumption, and the consumption of the olive oil added during parch sesame is the 6-10% of sesame consumption.
embodiment 7:the difference of the present embodiment and embodiment 4 is, in the step 2 of the present embodiment, the temperature of baking oven during parch sesame is between 150-250 DEG C.
embodiment 8:a kind of sea sedge Glutinous rice sesame balls, described sea sedge Glutinous rice sesame balls are spherical, and the composition of described sea sedge Glutinous rice sesame balls comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 50%, parch sesame 30%, olive oil 8%, marine algae extract 2%, continuous sugar 10%.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a sea sedge sesame food, is characterized in that, described sea sedge Glutinous rice sesame balls are spherical or bar-shaped, and the composition of described sea sedge sesame food comprises: sea sedge, parch sesame, olive oil, marine algae extract, continuous sugar; Described each component by weight percentage is respectively: sea sedge 30-50%, parch sesame 30-50%, olive oil 2-10%, marine algae extract 2-6%, continuous sugared 5-10%.
2. a preparation method for sea sedge sesame food, is characterized in that, described preparation method comprises the steps:
Step 1, by sea sedge machine-shaping;
Step 2, parch sesame;
Step 3, mix and blend: put into container in the lump with parch sesame by after the sea sedge chopping of step 1, after uniform stirring mixing, be evenly sprayed at olive oil on both mixture, then stir-fry at high temperature 250-280 DEG C;
Step 4, extruded: after stir-frying, to add marine algae extract and continuous sugar more wherein, and stir, utilize the stickiness after continuous sugar thawing to be mixed with sesame by sea sedge to be bonded together, then by spherical mould or bar-shaped mould extruded, obtain sea sedge Glutinous rice sesame balls or sea sedge sesame rod.
3. the preparation method of sea sedge sesame food according to claim 2, it is characterized in that, the operation of the parch sesame of described step 2 is: decortication white sesameseed is fully soaked 20-40min in water, then stir-fry after draining away the water 10-15min under 80-85 DEG C of condition, spreading for cooling is taken out after sesame color and luster turns yellow, add marine algae extract wherein again, after olive oil stirs, be placed in baking oven and toast 5-10min.
4. the preparation method of sea sedge sesame food according to claim 3, is characterized in that, the consumption of the marine algae extract added during parch sesame is the 3-5% of sesame consumption, and the consumption of the olive oil added during parch sesame is the 6-10% of sesame consumption.
5. the preparation method of sea sedge sesame food according to claim 3, is characterized in that, the temperature of baking oven during parch sesame is between 150-250 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610054103.5A CN105558911A (en) | 2016-01-27 | 2016-01-27 | Sea sedge sesame food and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610054103.5A CN105558911A (en) | 2016-01-27 | 2016-01-27 | Sea sedge sesame food and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213278A (en) * | 2016-08-10 | 2016-12-14 | 汪恒森 | A kind of instant Nori of Fructus Citri sinensis taste and preparation method thereof |
| CN106235098A (en) * | 2016-08-10 | 2016-12-21 | 汪恒森 | A kind of instant Nori of Flos Rosae Rugosae taste |
| CN106262047A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Flos Jasmini Sambac taste |
| CN106262048A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Passifolra edulis taste and preparation method thereof |
| CN106262046A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Fructus Mangifera Indicae taste and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700127A (en) * | 2009-11-07 | 2010-05-05 | 温州星贝海藻食品有限公司 | Sesame-flavor crispy sea sedge and preparation method thereof |
-
2016
- 2016-01-27 CN CN201610054103.5A patent/CN105558911A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700127A (en) * | 2009-11-07 | 2010-05-05 | 温州星贝海藻食品有限公司 | Sesame-flavor crispy sea sedge and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213278A (en) * | 2016-08-10 | 2016-12-14 | 汪恒森 | A kind of instant Nori of Fructus Citri sinensis taste and preparation method thereof |
| CN106235098A (en) * | 2016-08-10 | 2016-12-21 | 汪恒森 | A kind of instant Nori of Flos Rosae Rugosae taste |
| CN106262047A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Flos Jasmini Sambac taste |
| CN106262048A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Passifolra edulis taste and preparation method thereof |
| CN106262046A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of instant Nori of Fructus Mangifera Indicae taste and preparation method thereof |
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Application publication date: 20160511 |