CN106235098A - A kind of instant Nori of Flos Rosae Rugosae taste - Google Patents
A kind of instant Nori of Flos Rosae Rugosae taste Download PDFInfo
- Publication number
- CN106235098A CN106235098A CN201610647672.0A CN201610647672A CN106235098A CN 106235098 A CN106235098 A CN 106235098A CN 201610647672 A CN201610647672 A CN 201610647672A CN 106235098 A CN106235098 A CN 106235098A
- Authority
- CN
- China
- Prior art keywords
- parts
- nori
- powder
- flos rosae
- instant
- 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.)
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Links
- 241000628997 Flos Species 0.000 title claims abstract description 24
- 235000019640 taste Nutrition 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 40
- 241000541656 Carex marina Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 241000698291 Rugosa Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010030 laminating Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 235000012239 silicon dioxide Nutrition 0.000 claims description 2
- 239000000377 silicon dioxide Substances 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food 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
Abstract
The invention discloses the instant Nori of a kind of Flos Rosae Rugosae taste, the following raw material including according to mass fraction meter: corn starch 100 ~ 150 parts, potato starch 100 ~ 120 parts, sea sedge juice 400 ~ 500 parts, Sal 20 ~ 30 parts, white sugar 200 ~ 250 parts, Shrimp powder 50 ~ 100 parts, Zanthoxyli Bungeani powder 40 ~ 50 parts, crab meat 5 ~ 10 parts, 100 ~ 150 parts of Fructus anacardii powder, Flos Rosae Rugosas pollen 50 ~ 100 parts.The instant Nori of the present invention, containing the delicate fragrance of Flos Rosae Rugosae, and excellent taste.
Description
Technical field
The present invention relates to aquatic products field, be specifically related to instant Nori of a kind of Flos Rosae Rugosae taste and preparation method thereof.
Background technology
The taste of existing correlation technique nori is single, and delicious not.
Summary of the invention
In order to solve the problems referred to above, the invention provides instant Nori of a kind of Flos Rosae Rugosae taste and preparation method thereof.
First purpose of the present invention is achieved by the following technical programs: the instant Nori of a kind of Flos Rosae Rugosae taste,
Including the following raw material according to mass fraction meter, corn starch 100 ~ 150 parts, potato starch 100 ~ 120 parts, sea sedge juice 400 ~
500 parts, Sal 20 ~ 30 parts, white sugar 200 ~ 250 parts, Shrimp powder 50 ~ 100 parts, Zanthoxyli Bungeani powder 40 ~ 50 parts, crab meat 5 ~ 10 parts, Fructus anacardii
100 ~ 150 parts of powder, Flos Rosae Rugosas pollen 50 ~ 100 parts.
Further, the constituent of described instant Nori also includes citric acid, silicon dioxide and maltodextrin three kinds food
Product additive.
Second object of the present invention is achieved by the following technical programs: a kind of instant sea preparing Flos Rosae Rugosae taste
The method of tongue, comprises the following steps:
(1) Nori cleaning is drained, put into after 2 ~ 4 hours in pulverizer, then Nori powder is crossed respectively 100 mesh and 200 mesh
Screen cloth, obtain the Nori powder between 200 mesh ~ 100 mesh；
(2) being poured into water by above-mentioned Nori powder, Nori is 1:0.5 ~ 0.8 with the ratio of water, and uniform stirring is positioned over jacketed pan
In, high-temperature boiling, after 0.5 ~ 1 hour, uses gauze net filtration, removes pastel, obtains sea sedge juice；
(3) corn starch, potato starch, sea sedge juice, Sal, white sugar are added in dough mixing machine together with Shrimp powder, stir；
(4) raw material processed through step (3) is fed intake extruded in extruder, control temperature between 75 ~ 100 DEG C,
After squeezing, maturing molding, Zanthoxyli Bungeani powder, crab meat, Fructus anacardii powder, Flos Rosae Rugosas pollen even laminating are spread in nori, through cooling bed cold
But, after, the thick nori of 5 ~ 6cm × 3 ~ 5cm × 0.5cm is cut out；It is then fed in drying chamber drying；
(5) packaging warehouse-in: the nori amount of determination handled well through step (4) is loaded packaging bag intermediate package warehouse-in.
Preferably, Nori is 1:0.5 with the ratio of water.
Compared to prior art, beneficial effects of the present invention: utilize the preparation method of the instant Nori that the present invention provides, system
Standby instant Nori out, containing the delicate fragrance of Flos Rosae Rugosae, and excellent taste.
Detailed description of the invention
The invention will be further described with the following Examples.
The instant Nori of 1 one kinds of Flos Rosae Rugosae tastes of embodiment, uses and prepares according to the following raw material of mass fraction meter: beautiful
Rice starch 100 ~ 150 parts, potato starch 100 parts, sea sedge juice 500 parts, Sal 30 parts, white sugar 200 parts, Shrimp powder 100 parts, Pericarpium Zanthoxyli
40 parts of powder, crab meat 10 parts, 150 parts of Fructus anacardii powder, Flos Rosae Rugosas pollen 80 parts, preparation method is as follows:
(1) Nori cleaning is drained, put into after 3 hours in pulverizer, then Nori powder is crossed respectively 100 mesh and 200 purposes
Screen cloth, obtains Nori powder；
(2) being poured into water by above-mentioned Nori powder, Nori is 1:0.5 with the ratio of water, and uniform stirring is positioned in jacketed pan,
After high-temperature boiling 0.5 hour, use gauze net filtration, remove pastel, obtain sea sedge juice；
(3) corn starch, potato starch, sea sedge juice, Sal, white sugar are added in dough mixing machine together with Shrimp powder, stir；
(4) raw material processed through step (3) is fed intake extruded in extruder, control temperature between 75 ~ 100 DEG C,
After squeezing, maturing molding, Zanthoxyli Bungeani powder, crab meat, Fructus anacardii powder, Flos Rosae Rugosas pollen even laminating are spread in nori, through cooling bed cold
But, after, the thick nori of 5cm × 3cm × 0.5cm is cut out；It is then fed in drying chamber drying；
(5) packaging warehouse-in: the nori amount of determination handled well through step (4) is loaded packaging bag intermediate package warehouse-in.
The instant Nori of 2 one kinds of Flos Rosae Rugosae tastes of embodiment, uses and prepares according to the following raw material of mass fraction meter: beautiful
Rice starch 120 parts, potato starch 20 parts, sea sedge juice 450 parts, Sal 20 parts, white sugar 250 parts, Shrimp powder 80 parts, Zanthoxyli Bungeani powder 50
Part, crab meat 5 parts, 120 parts of Fructus anacardii powder, Flos Rosae Rugosas pollen 100 parts, preparation method is as follows:
(1) Nori cleaning is drained, put into after 4 hours in pulverizer, then Nori powder is crossed respectively 100 mesh and 200 purposes
Screen cloth, obtains Nori powder；
(2) being poured into water by above-mentioned Nori powder, Nori is 1:0.8 with the ratio of water, and uniform stirring is positioned in jacketed pan,
After high-temperature boiling 1 hour, use gauze net filtration, remove pastel, obtain sea sedge juice；
(3) corn starch, potato starch, sea sedge juice, Sal, white sugar are added in dough mixing machine together with Shrimp powder, stir；
(4) raw material processed through step (3) is fed intake extruded in extruder, control temperature between 75 ~ 100 DEG C,
After squeezing, maturing molding, Zanthoxyli Bungeani powder, crab meat, Fructus anacardii powder, Flos Rosae Rugosas pollen even laminating are spread in nori, through cooling bed cold
But, after, the thick nori of 5cm × 5cm × 0.5cm is cut out；It is then fed in drying chamber drying；
(5) packaging warehouse-in: the nori amount of determination handled well through step (4) is loaded packaging bag intermediate package warehouse-in.
Claims (4)
1. the instant Nori of a Flos Rosae Rugosae taste, it is characterised in that: including the following raw material according to mass fraction meter, Semen Maydis forms sediment
100 ~ 150 parts of powder, potato starch 100 ~ 120 parts, sea sedge juice 400 ~ 500 parts, Sal 20 ~ 30 parts, white sugar 200 ~ 250 parts, peeled shrimp
50 ~ 100 parts of powder, Zanthoxyli Bungeani powder 40 ~ 50 parts, crab meat 5 ~ 10 parts, 100 ~ 150 parts of Fructus anacardii powder, Flos Rosae Rugosas pollen 50 ~ 100 parts.
The instant Nori of a kind of Flos Rosae Rugosae taste the most according to claim 1, it is characterised in that: the group of described instant Nori
Composition is become also to include citric acid, silicon dioxide and three kinds of food additive of maltodextrin.
3. the method preparing the instant Nori of a kind of Flos Rosae Rugosae taste described in claim 1, comprises the following steps:
(1) Nori cleaning is drained, put into after 2 ~ 4 hours in pulverizer, then Nori powder is crossed respectively 100 mesh and 200 mesh
Screen cloth, obtain the Nori powder between 200 mesh ~ 100 mesh；
(2) being poured into water by above-mentioned Nori powder, Nori is 1:0.5 ~ 0.8 with the ratio of water, and uniform stirring is positioned over jacketed pan
In, high-temperature boiling, after 0.5 ~ 1 hour, uses gauze net filtration, removes pastel, obtains sea sedge juice；
(3) corn starch, potato starch, sea sedge juice, Sal, white sugar are added in dough mixing machine together with Shrimp powder, stir；
(4) raw material processed through step (3) is fed intake extruded in extruder, control temperature between 75 ~ 100 DEG C,
After squeezing, maturing molding, Zanthoxyli Bungeani powder, crab meat, Fructus anacardii powder, Flos Rosae Rugosas pollen even laminating are spread in nori, through cooling bed cold
But, after, the thick nori of 5 ~ 6cm × 3 ~ 5cm × 0.5cm is cut out；It is then fed in drying chamber drying；
(5) packaging warehouse-in: the nori amount of determination handled well through step (4) is loaded packaging bag intermediate package warehouse-in.
The preparation method of the instant Nori of a kind of Flos Rosae Rugosae taste the most according to claim 3, it is characterised in that Nori with
The ratio of water is 1:0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647672.0A CN106235098A (en) | 2016-08-10 | 2016-08-10 | A kind of instant Nori of Flos Rosae Rugosae taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647672.0A CN106235098A (en) | 2016-08-10 | 2016-08-10 | A kind of instant Nori of Flos Rosae Rugosae taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235098A true CN106235098A (en) | 2016-12-21 |
Family
ID=58078890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647672.0A Withdrawn CN106235098A (en) | 2016-08-10 | 2016-08-10 | A kind of instant Nori of Flos Rosae Rugosae taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235098A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965234A (en) * | 2017-12-28 | 2019-07-05 | 田中食品株式会社 | Sheet-like food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251084A (en) * | 2013-04-25 | 2013-08-21 | 大连潮丰食品有限公司 | Instant sea sedge and preparation method thereof |
| CN104172234A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Coconut milk sea sedge meat floss |
| CN105394271A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nori-flavored chrysanthemum tea and preparation method thereof |
| CN105558911A (en) * | 2016-01-27 | 2016-05-11 | 苏州藻晨食品科技有限公司 | Sea sedge sesame food and making method thereof |
-
2016
- 2016-08-10 CN CN201610647672.0A patent/CN106235098A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251084A (en) * | 2013-04-25 | 2013-08-21 | 大连潮丰食品有限公司 | Instant sea sedge and preparation method thereof |
| CN104172234A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Coconut milk sea sedge meat floss |
| CN105394271A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nori-flavored chrysanthemum tea and preparation method thereof |
| CN105558911A (en) * | 2016-01-27 | 2016-05-11 | 苏州藻晨食品科技有限公司 | Sea sedge sesame food and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965234A (en) * | 2017-12-28 | 2019-07-05 | 田中食品株式会社 | Sheet-like food |
| CN109965234B (en) * | 2017-12-28 | 2020-07-14 | 田中食品株式会社 | Sheet-like food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161221 |