CN106360450A - Shredded pungent and spicy laminaria japonica and preparation method thereof - Google Patents
Shredded pungent and spicy laminaria japonica and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000015177 Saccharina japonica Species 0.000 title abstract 5
- 239000003921 oil Substances 0.000 claims abstract description 20
- 235000019198 oils Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 51
- 240000004160 Capsicum annuum Species 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims 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 description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- 239000004320 sodium erythorbate Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 229940073490 sodium glutamate Drugs 0.000 claims 1
- 239000000049 pigment Substances 0.000 abstract description 12
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 230000002335 preservative effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 4
- 235000002864 food coloring agent Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 239000011280 coal tar Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 241000190633 Cordyceps Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229940001881 kelp preparation Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000012860 organic pigment Substances 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil 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
Abstract
The present invention provides shredded pungent and spicy laminaria japonica and a preparation method thereof. The provided shredded laminaria japonica is prepared from the following raw materials in parts by weight: 70-80 parts of laminaria japonica, 5-10 parts of chili oil, 3-4 parts of edible salt, 2-3 parts of white granulated sugar, 1-2 parts of cooking wine and 2.5-6 parts of a food additive. The chili oil is prepared from the following raw materials in parts by weight: 5-6 parts of edible vegetable oil, 4-5 parts of chilies, 2-3 parts of Chinese prickly ash, and 1-2 parts of spices. The prepared shredded pungent and spicy laminaria japonica by a provided recipe and the preparation method is bright in color and luster, refreshing and crisp in mouthfeel, rich in nutrition, free of harmful substances of pigments, preservatives, etc., a safe, healthy and delicious food, and widely loved by consumers.
Description
Technical field
The present invention relates to a kind of food process field is and in particular to a kind of spicy Shredded kelp and preparation method thereof.
Background technology
Thallus Laminariae (Thallus Eckloniae) have the good reputation of ocean " Cordyceps ", and Thallus Laminariae (Thallus Eckloniae) is a kind of ocean vegetable, containing iodine, phycocolloid acid and Mannitol
Deng thyromegaly, cretinism, osteomalacia, ricketss can be prevented.Modern pharmacology research shows, eating Thallus Laminariae (Thallus Eckloniae) can increase monokaryon
Phagocyte activity, enhancing human body immunity power and radioprotective.Thallus Laminariae (Thallus Eckloniae) with frond roomy, blade is plump, nutritional labeling is high two famous,
Annual production accounts for more than the 50% of the whole nation, is the significant product that China cultivates kelp.Thallus Laminariae (Thallus Eckloniae) is basic products, eats Thallus Laminariae (Thallus Eckloniae) beneficial more
Healthy.
In the Shredded kelp product that market is sold, some manufacturers, in order to keep the redness in finished product, increase consumer
Appetite, people frequently with add pigment method.Pigment mainly includes natural pigment and synthetic food color.Natural colour is usually
From natural goodses, mainly extracted by plant tissue, also include some pigments from animal and microorganism.Synthetic food color is
Organic pigment obtained by artificial chemical synthesis process for the finger, the aniline dyess mainly separated with coal tar are as raw material
Make.Because synthetic food color is compared with natural pigment, there is lovely luster, strong coloring force, stable in properties and price
Cheap the advantages of, many countries commonly use synthetic dyestuff in food-processing industry, because synthetic food color is with coal tar
Make for raw material, be generally called coal tar pigment or aniline dye, harmful.Some businessmans in order to increase the shelf-life of product,
Add excessive preservative or salinity very high in dispensing, not only mouthfeel is bad, for a long time for the Shredded kelp that this method is prepared
Edible also can affect healthy.
Content of the invention
In view of this, the application provide a kind of in good taste, edible without can trusting of artificial color and preservative
Spicy Shredded kelp preparation method.
For solving above technical problem, the technical scheme that the present invention provides be a kind of spicy Shredded kelp it is characterised in that by
The raw material of following weight portion is obtained: 70～80 parts of Thallus Laminariae (Thallus Eckloniae), 5～10 parts of chilli oil, 3～4 parts of edible salt, 2～3 parts of white sugar, material
1～2 part of wine, 2.5～6 parts of food additive；Described chilli oil is obtained by the raw material of following weight portion: edible vegetable oil 5～6
Part, 4～5 parts of Fructus Capsici, 2～3 parts of Pericarpium Zanthoxyli, 1～2 part of spice.
Preferably, described food additive is grouped into by the group of following weight portion: 0.5～1.5 part of yeast extract, paddy ammonia
0.5～1.5 part of sour sodium, 0.5～1.5 part of d- sodium erythorbate, 0.2～0.3 part of lactic acid, 0.2～0.3 part of citric acid, An Sai
Sweet 0.01～0.05 part, 0.5～1.0 part of 5'- disodium 5'-ribonucleotide.
Preferably, the preparation method of described chilli oil is by vegetable oil, Fructus Capsici, Pericarpium Zanthoxyli, after spice mix homogeneously, heats
To 200 DEG C and keep 3min, after being cooled to room temperature, after filter cleaner, obtain final product chilli oil；
Present invention also offers a kind of preparation method of spicy Shredded kelp is it is characterised in that comprise the following steps:
(1) dry Thallus Laminariae (Thallus Eckloniae) is soaked 1～3 hour in water；
(2) soaked Thallus Laminariae (Thallus Eckloniae) is cleaned up with tap water, trimmed, and shredding；
(3) by the Shredded kelp cutting high temperature steaming；
(4) well-done Shredded kelp is cooled to room temperature, and cleans again；
(5) Shredded kelp cleaning up is carried out processed；
(6) check raw material moisture, total acid whether conformance with standard；
(7) Shredded kelp after dehydration is mixed homogeneously with Sal, white sugar, cooking wine, chilli oil, food additive, then
It is vacuum-packed；
(8) packaged Shredded kelp is sterilized, be cooled to room temperature and get product.
Preferably, after step (8), also include inspection, vanning, check that product has or not breakage, every batch of product is taken out at random
Sample inspection microbiological indicator, physical and chemical index, the index of quality, case after the assay was approved.
Preferably, the temperature of the high temperature steaming described in described step (3) is 100 DEG C, time of steaming and decocting is 15～
30min.
Preferably, described in described step (5), the method for dehydration is that Shredded kelp is carried out press dewatering, makes in Shredded kelp
Moisture is 80～90g/100g.
Preferably, in described step (7), vacuum packaging condition is vacuum -0.10～-0.08mpa.
Preferably, in described step (8), sterilization conditions are: 85～95 DEG C of sterilization temperature, sterilizing time 15～30 minutes.
Compared with prior art, its detailed description is as follows for the application:
In traditional preparation method, in order to keep food to keep vivid color and luster to increase appetite, can be in food additive
Add pigment, if adding the product of pigment to be eaten for a long time and can threaten that people's is healthy, the present invention is by Fructus Capsici, Pericarpium Zanthoxyli and plant
Thing oil mixing, and it is additionally added spice, boil through heating and form, the redness of Fructus Capsici during boiling, not only can be leached
Element makes chilli oil keep vivid color and luster, and the fragrance in spice and Pericarpium Zanthoxyli Fructus Capsici can be extracted, and increases Thallus Laminariae (Thallus Eckloniae)
The fragrance of silk and mouthfeel.
Thallus Laminariae (Thallus Eckloniae) is first soaked by the present invention, so that Thallus Laminariae (Thallus Eckloniae) is absorbed sufficient moisture and then clean up and carries out steaming and decocting, the mistake of steaming and decocting
Journey not only has bactericidal action, can also keep the color of Thallus Laminariae (Thallus Eckloniae) and sharp and clear mouthfeel, subsequently carry out processed, and this step can
To slough the holding time that excessive moisture in Thallus Laminariae (Thallus Eckloniae) extends Thallus Laminariae (Thallus Eckloniae), and do not add anti-corrosion in the dispensing of present invention offer
Agent, using vacuum packaging, is sterilized after packaging, can extend the holding time of product, more healthy and do not lose delicious food.
In sum, the formula that the present invention provides and the spicy Shredded kelp of preparation method preparation are bright in colour, crisp texture,
Nutritious, without harmful substances such as pigment, preservative, it is a kind of safety and Health and tasty food, obtains consumer
Extensively like.
Specific embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
A kind of spicy Shredded kelp, is obtained by the raw material of following weight portion:
70 parts of Thallus Laminariae (Thallus Eckloniae), 5 parts of chilli oil, 3 parts of edible salt, 2 parts of white sugar, 1.5 parts of cooking wine, 0.8 part of yeast extract, paddy ammonia
0.8 part of sour sodium, 0.5 part of d- sodium erythorbate, 0.2 part of lactic acid, 0.2 part of citric acid, 0.02 part of acesulfame potassium, 5'- flavor nucleoside
0.5 part of acid disodium.
The preparation method of described chilli oil is: by 5 parts of edible vegetable oil, 4 parts of Fructus Capsici, 2 parts of Pericarpium Zanthoxyli, 1.5 parts of spice
After mixing, it is heated to 200 DEG C and keeps 3 minutes, after being cooled to room temperature, filter cleaner obtains chilli oil.
Described spicy Shredded kelp is made through following methods:
(1) dry Thallus Laminariae (Thallus Eckloniae) is soaked 2 hours in water；
(2) soaked Thallus Laminariae (Thallus Eckloniae) is cleaned up with tap water, irregular place trimmed is then cut into growing
6cm, the Shredded kelp of wide 0.5cm；
(3) by the Shredded kelp cutting at a temperature of 100 DEG C steaming and decocting 15min；
(4) well-done Shredded kelp is cooled to 20 DEG C, is then cleaned up again with tap water；
(5) Shredded kelp cleaning up is carried out press dewatering process on squeezer, contain in the Shredded kelp after process
Moisture be 85g/100g；
(6) check the moisture of Shredded kelp and acidity after dehydration whether conformance with standard；
(7) qualified Shredded kelp will be checked to mix homogeneously with edible salt, white sugar, cooking wine, chilli oil, food additive, so
After be vacuum-packed, vacuum-packed vacuum be -0.01mpa；
(8) sterilize at a temperature of 85 DEG C 15min by packaged Shredded kelp, and the microorganism of product of then testing refers to
Mark, physical and chemical index, spicy Shredded kelp finished product is remembered in vanning after the assay was approved.
The spicy Shredded kelp preparing is bright in colour, and crisp texture succulence is fresh and tender good to eat, and does not contain pigment in Shredded kelp
And the harmful substance such as preservative, can trust edible.
Embodiment 2
A kind of spicy Shredded kelp, is obtained by the raw material of following weight portion:
Thallus Laminariae (Thallus Eckloniae) 80,10 parts of chilli oil, 4 parts of edible salt, 3 parts of white sugar, 2 parts of cooking wine, 1.5 parts of yeast extract, glutamic acid
1.5 parts of sodium, 1.5 parts of d- sodium erythorbate, 0.3 part of lactic acid, 0.3 part of citric acid, 0.05 part of acesulfame potassium, 5'- flavour nucleotide
1.0 parts of disodium.
The preparation method of described chilli oil is: by 6 parts of edible vegetable oil, 5 parts of Fructus Capsici, 3 parts of Pericarpium Zanthoxyli, 2 parts of spice is all
After even mixing, it is heated to 200 DEG C and keeps 4 minutes, after filter cleaner after being cooled to room temperature, obtain chilli oil.
Described spicy Shredded kelp is made through following methods:
(1) when dry Thallus Laminariae (Thallus Eckloniae) being soaked 3 in water；
(2) soaked Thallus Laminariae (Thallus Eckloniae) is cleaned up with tap water, irregular place trimmed is then cut into growing
6cm, the Shredded kelp of wide 0.5cm；
(3) by the Shredded kelp cutting at a temperature of 100 DEG C steaming and decocting 30min；
(4) well-done Shredded kelp is cooled to 25 DEG C, is then cleaned up again with tap water；
(5) Shredded kelp cleaning up is carried out press dewatering process on squeezer, contain in the Shredded kelp after process
Moisture be 90g/100g；
(6) check the moisture of Shredded kelp and acidity after dehydration whether conformance with standard；
(7) qualified Shredded kelp will be checked to mix homogeneously with edible salt, white sugar, cooking wine, chilli oil, food additive, so
After be vacuum-packed, vacuum-packed vacuum be -0.08mpa；
(8) sterilize at 95 DEG C 30min by packaged Shredded kelp, then checks the microbiological indicator of product, and physics and chemistry refers to
Mark, spicy Shredded kelp finished product is remembered in vanning after the assay was approved.
The spicy Shredded kelp preparing is bright in colour, and crisp texture succulence is fresh and tender good to eat, and does not contain pigment in Shredded kelp
And the harmful substance such as preservative, can trust edible.
The above is only the preferred embodiment of the present invention it is noted that above-mentioned preferred implementation be not construed as right
The restriction of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch also to should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of spicy Shredded kelp is it is characterised in that be obtained by the raw material of following weight portion: 70～80 parts of Thallus Laminariae (Thallus Eckloniae), and chilli oil 5～
10 parts, 3～4 parts of edible salt, 2～3 parts of white sugar, 1～2 part of cooking wine, food additive, 2.5～6 parts；Described chilli oil by
Raw material including following weight portion is obtained: 5～6 parts of edible vegetable oil, 4～5 parts of Fructus Capsici, 2～3 parts of Pericarpium Zanthoxyli, 1～2 part of spice.
2. spicy Shredded kelp according to claim 1 is it is characterised in that described food additive is by following weight portion group
It is grouped into: 0.5～1.5 part of yeast extract, 0.5～1.5 part of sodium glutamate, 0.5～1.5 part of d- sodium erythorbate, lactic acid
0.2～0.3 part, 0.2～0.3 part of citric acid, 0.01～0.05 part of acesulfame potassium, 0.5～1.0 part of 5'- disodium 5'-ribonucleotide.
3. a kind of preparation method of spicy Shredded kelp is it is characterised in that comprise the following steps:
(1) dry Thallus Laminariae (Thallus Eckloniae) is soaked 1～3 hour in water；
(2) soaked Thallus Laminariae (Thallus Eckloniae) is cleaned up with tap water, trimmed, and shredding；
(3) by the Shredded kelp cutting high temperature steaming；
(4) well-done Shredded kelp is cooled to room temperature, and cleans again；
(5) Shredded kelp cleaning up is carried out processed；
(6) check raw material moisture, total acid whether conformance with standard；
(7) Shredded kelp after dehydration is mixed homogeneously with Sal, white sugar, cooking wine, chilli oil, food additive, then carry out
Vacuum packaging；
(8) packaged Shredded kelp is sterilized, be cooled to room temperature and get product.
4. preparation method according to claim 3 is it is characterised in that after step (8), also include inspection, vanning, inspection
Look into product and have or not breakage, every batch of product random inspection microbiological indicator, physical and chemical index, the index of quality, fill after the assay was approved
Case.
5. preparation technology according to claim 3 is it is characterised in that the temperature of the high temperature steaming described in described step (3)
Spend for 100 DEG C, the time is 15～30min.
6. preparation technology according to claim 3 it is characterised in that described in described step (5) dehydration method be by
Shredded kelp carries out press dewatering, makes the moisture in Shredded kelp be 80～90g/100g.
7. preparation method according to claim 3 it is characterised in that in described step (7) vacuum packaging condition be vacuum
Degree -0.10～-0.08mpa.
8. preparation method according to claim 3 it is characterised in that in described step (8) sterilization conditions be: sterilization temperature
85～95 DEG C, sterilizing time 15～30 minutes.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048308A (en) * | 2017-06-06 | 2017-08-18 | 洽洽食品股份有限公司 | A kind of spicy is small wet to boil peanut and its processing method |
| CN108450822A (en) * | 2018-05-16 | 2018-08-28 | 桂林电子科技大学 | The production method of the Shredded kelp catsup and pickled vegetables of unique flavor |
| CN108576699A (en) * | 2018-05-21 | 2018-09-28 | 上海紫燕食品有限公司 | Vinegar-pepper Shredded kelp and preparation method thereof |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN108813441A (en) * | 2018-05-09 | 2018-11-16 | 长沙新天翔食品有限公司 | A kind of instant kelp and preparation method thereof |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
| CN114343142A (en) * | 2021-12-30 | 2022-04-15 | 四川省味聚特食品有限公司 | Processing method of kelp product |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048308A (en) * | 2017-06-06 | 2017-08-18 | 洽洽食品股份有限公司 | A kind of spicy is small wet to boil peanut and its processing method |
| CN108813441A (en) * | 2018-05-09 | 2018-11-16 | 长沙新天翔食品有限公司 | A kind of instant kelp and preparation method thereof |
| CN108450822A (en) * | 2018-05-16 | 2018-08-28 | 桂林电子科技大学 | The production method of the Shredded kelp catsup and pickled vegetables of unique flavor |
| CN108740896A (en) * | 2018-05-16 | 2018-11-06 | 桂林电子科技大学 | The manufacture craft of red oil cigarette bamboo shoot catsup and pickled vegetables |
| CN108576699A (en) * | 2018-05-21 | 2018-09-28 | 上海紫燕食品有限公司 | Vinegar-pepper Shredded kelp and preparation method thereof |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
| CN114343142A (en) * | 2021-12-30 | 2022-04-15 | 四川省味聚特食品有限公司 | Processing method of kelp product |
| CN114343142B (en) * | 2021-12-30 | 2024-01-26 | 四川省味聚特食品有限公司 | Processing method of kelp product |
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