CN106605857A - Processing technology of sea sedge - Google Patents
Processing technology of sea sedge Download PDFInfo
- Publication number
- CN106605857A CN106605857A CN201510676023.9A CN201510676023A CN106605857A CN 106605857 A CN106605857 A CN 106605857A CN 201510676023 A CN201510676023 A CN 201510676023A CN 106605857 A CN106605857 A CN 106605857A
- Authority
- CN
- China
- Prior art keywords
- nori
- raw material
- baking
- line
- sea sedge
- 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
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 241000541656 Carex marina Species 0.000 title abstract 8
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 235000015076 Shorea robusta Nutrition 0.000 claims description 3
- 238000004378 air conditioning Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 6
- 238000001035 drying Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010792 warming Methods 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to processing technology of sea sedge. The processing technology comprises the following steps: preheating, which is carried out by turning on buttons of a front baking line, a rear baking line and a re-drying machine of a sea sedge baking line; flavoring addition, which comprises after the preheating is carried out for 30-40 min, adding an ingredient liquid to an ingredient barrel of an automatic flavoring machine; baking, which comprises, when the temperature of the front baking line reaches 290 DEG C, sending a sea sedge raw material to a front oven for baking, allowing a conveyor belt to continuously perform uniform motion at the original speed, uniformly spraying the ingredient liquid onto the sea sedge raw material through the flavoring machine, allowing the sea sedge raw material with the ingredient liquid sprayed to enter the rear baking line for baking, and finally sending the obtained sea sedge raw material to the re-drying machine to make the water content no more than 5%; and packaging, including performing cutting according to the required specification and performing packaging to obtain the final product. The processing technology has the advantages that the baking temperature and the speed of a conveyer belt during baking closely fit, so that it is ensured that the sea sedge tastes fresh and crispy and the production cost can be controlled; and the ingredient liquid with multiple raw materials is adopted, wherein the unique ratio of the ingredient liquid allows the special taste to be ensured.
Description
Technical field
The present invention relates to a kind of food processing technology, and in particular to a kind of Nori processing technique.
Background technology
People are generally will to carry out baking and seasoning after Nori addition proportion liquid, have on market at present
Nori be all through seasoning process after, with the addition of oils and fatss, salt and other flavoring agent, reform into
Delicious Nori, is extensively eaten as the preference of non-staple food.But Nori is in proportion liquid
Upper materials species is fewer, taste comparison basis, Nori processing in baking temperature be it is critically important,
It is related to the sensory issues of manufacturing cost and Nori finished product, will have a set of row in practical operation
Effective temperature Rate's coupled system.
The content of the invention
It is reasonable that the technical problem to be solved in the present invention is to provide a kind of dispensing diversification, baking process
Nori processing technique.
To solve above-mentioned technical problem, the technical scheme is that：A kind of Nori processing technique,
Its innovative point is：Its step is as follows：
1) preheat：Dehumidifier and air-conditioning are opened, while opening Nori process line power supply
Total lock, bakes before then opening Nori baking line successively and warming switch and again below line, rear roasting line
The confession thermal switch of dry machine is preheated；
2) flavouring material：After preheating 30-40 minutes, the special batching liquid of processing Nori is added
Enter in automatic condiment-adding machine mixer；
3) toast：When currently roasting line temperature reaches 290 DEG C, raw material Nori is sent into by conveyer belt
The front baking box of a length of 6m is toasted, and line speed is 0.7m/s so that raw material Nori
Water content≤4%；Conveyer belt continues with original speed uniform motion, and condiment-adding machine is uniform by proportion liquid
It is sprayed on raw material Nori；Sprayed the rear roasting line of the raw material Nori of proportion liquid into a length of 7m
Toasted, baking temperature is 220 DEG C, now the water content of raw material Nori is 10-15%；Most
Raw material Nori is sent into into dry machine again afterwards, then dry machine temperature is set to 70-90 DEG C, raw material Nori is again
80-90min is stood in dry machine, raw material Nori water content≤5% is made；
4) pack：Cut according to required specification, and be packaged as finished product.
Further, the raw material Nori preferred water content is 8-10%.
Further, the proportion liquid composition is that edible oil, sugar, Sal, soy sauce, seafood carry
Liquid and mushroom extract are taken, and its ratio is 3: 5: 2: 2: 6: 5.
Further, the preferred baking temperature of the machine dry again is 90 DEG C.
It is an advantage of the current invention that：
(1) when baking temperature and baking, line speed is mutually fitted close, it is ensured that Nori
Fresh and crisp mouthfeel, and certain control action is played to production cost.
(2) selection of raw material Nori and whole processing technique are engaged, and can reduce last process
Operation.
(3) proportion liquid adopts plurality of raw materials, and its proportioning is unique, it is ensured that unique mouthfeel.
(4) temperature of dry machine is strictly controlled again, it is ensured that the water content of final product does not surpass
Mark, proportion liquid is as much as possible to be absorbed by Nori.
Specific embodiment
The invention discloses a kind of Nori processing technique, its step is as follows：
1) preheat：Dehumidifier and air-conditioning are opened, while the total lock of Nori process line power supply is opened,
Then bake before opening Nori baking line successively and to warm switch and dry machine again below line, rear roasting line
Preheated for thermal switch；
2) flavouring material：After preheating 30-40 minutes, the special batching liquid of processing Nori is added certainly
In dynamic condiment-adding machine mixer；
3) toast：When currently roasting line temperature reaches 290 DEG C, raw material Nori is sent into a length of by conveyer belt
The front baking box of 6m is toasted, and line speed is 0.7m/s so that raw material Nori it is aqueous
Amount≤4%；Conveyer belt continues with original speed uniform motion, and proportion liquid is uniformly sprayed by condiment-adding machine
On raw material Nori；The raw material Nori for spraying proportion liquid is carried out into the rear roasting line of a length of 7m
Baking, baking temperature are 220 DEG C, and now the water content of raw material Nori is 10-15%；Finally will
Raw material Nori sends into dry machine again, then dry machine temperature is set to 70-90 DEG C, and raw material Nori is in dry machine again
Interior standing 80-90min, makes raw material Nori water content≤5%；
4) pack：Cut according to required specification, and be packaged as finished product.
Based on the whole technological process of cooperation and the consideration of control cost, raw material Nori preferred water content
For 8-10%.
In order that the mouthfeel of Nori is more fresh and crisp, with unique local flavor, proportion liquid composition is food
With oil, sugar, Sal, soy sauce, seafood extracting solution and mushroom extract, and its ratio is 3:
5∶2∶2∶6∶5。
Dry machine is used as last one procedure again, and its temperature has a strict requirements, then dry machine is preferred
Baking temperature is 90 DEG C.
The ultimate principle and principal character of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, above-described embodiment and description
Described in merely illustrate the principles of the invention, in the premise without departing from spirit and scope of the invention
Under, the present invention also has various changes and modifications, and these changes and improvements both fall within claimed
The scope of the invention in.The claimed scope of the invention is by appending claims and its equivalent
Thing is defined.
Claims (4)
1. a kind of Nori processing technique, it is characterised in that：Its step is as follows：
1) preheat：Dehumidifier and air-conditioning are opened, while the total lock of Nori process line power supply is opened,
Then bake before opening Nori baking line successively and to warm switch and dry machine again below line, rear roasting line
Preheated for thermal switch；
2) flavouring material：After preheating 30-40 minutes, the special batching liquid of processing Nori is added certainly
In dynamic condiment-adding machine mixer；
3) toast：When currently roasting line temperature reaches 290 DEG C, raw material Nori is sent into a length of by conveyer belt
The front baking box of 6m is toasted, and line speed is 0.7m/s so that raw material Nori it is aqueous
Amount≤4%；Conveyer belt continues with original speed uniform motion, and proportion liquid is uniformly sprayed by condiment-adding machine
On raw material Nori；The raw material Nori for spraying proportion liquid is carried out into the rear roasting line of a length of 7m
Baking, baking temperature are 220 DEG C, and now the water content of raw material Nori is 10-15%；Finally will
Raw material Nori sends into dry machine again, then dry machine temperature is set to 70-90 DEG C, and raw material Nori is in dry machine again
Interior standing 80-90min, makes raw material Nori water content≤5%；
4) pack：Cut according to required specification, and be packaged as finished product.
2. a kind of Nori processing technique according to claim 1, it is characterised in that：The raw material
Nori preferred water content is 8-10%.
3. a kind of Nori processing technique according to claim 1, it is characterised in that：The dispensing
Liquid composition be edible oil, sugar, Sal, soy sauce, seafood extracting solution and mushroom extract, and
Its ratio is 3: 5: 2: 2: 6: 5.
4. a kind of Nori processing technique according to claim 1, it is characterised in that：It is described to do again
The preferred baking temperature of machine is 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510676023.9A CN106605857A (en) | 2015-10-15 | 2015-10-15 | Processing technology of sea sedge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510676023.9A CN106605857A (en) | 2015-10-15 | 2015-10-15 | Processing technology of sea sedge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605857A true CN106605857A (en) | 2017-05-03 |
Family
ID=58611150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510676023.9A Pending CN106605857A (en) | 2015-10-15 | 2015-10-15 | Processing technology of sea sedge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605857A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467559A (en) * | 2017-09-30 | 2017-12-15 | 温州咚淘郎食品有限公司 | A kind of instant sea sedge and preparation method thereof |
| CN109430845A (en) * | 2018-11-13 | 2019-03-08 | 昆明天天向上营养快餐有限公司 | A kind of instant type spiral algae sheet and preparation method thereof |
| CN110150593A (en) * | 2019-05-21 | 2019-08-23 | 林文辉 | A kind of instant laver product and processing method |
-
2015
- 2015-10-15 CN CN201510676023.9A patent/CN106605857A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467559A (en) * | 2017-09-30 | 2017-12-15 | 温州咚淘郎食品有限公司 | A kind of instant sea sedge and preparation method thereof |
| CN109430845A (en) * | 2018-11-13 | 2019-03-08 | 昆明天天向上营养快餐有限公司 | A kind of instant type spiral algae sheet and preparation method thereof |
| CN110150593A (en) * | 2019-05-21 | 2019-08-23 | 林文辉 | A kind of instant laver product and processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170503 |
|
| WD01 | Invention patent application deemed withdrawn after publication |