CN107736585A - A kind of preparation method of instant sea tangle food - Google Patents
A kind of preparation method of instant sea tangle food Download PDFInfo
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- CN107736585A CN107736585A CN201711152476.7A CN201711152476A CN107736585A CN 107736585 A CN107736585 A CN 107736585A CN 201711152476 A CN201711152476 A CN 201711152476A CN 107736585 A CN107736585 A CN 107736585A
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- kelp
- weight
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- soak
- sea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
Abstract
The invention discloses a kind of preparation method of instant sea tangle food, and it passes through following steps：（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, is then cut out and breaks into kelp knot；（2）The kelp knot that step 1 obtains is soaked in the first soak；（3）The kelp knot that step 2 obtains is dried into moisture and steamed above the cooking liquor of boiling, then cools down and dries；（4）The kelp knot of step 3 is soaked in the second soak；（5）After the kelp knot that step 4 is obtained dries, hot-air oven baking, cool down and be vacuum-packed.The instant sea tangle food that the present invention obtains has the characteristics of soft mouth feel is sturdy, has higher nutritive value, and with preferable hypo-allergenic characteristic.
Description
Technical field
The present invention relates to the preparation of edible seaweed aquatic food product, especially a kind of preparation side of instant sea tangle food
Method.
Background technology
Every 100 grams of sea-tangles contain nutritional ingredient and are：8.2 grams of protein, 56.2 grams of carbohydrate, 117 milligrams of calcium, iron
150 milligrams, 24 milligrams of iodine, also containing vitamins such as carrotene, thiamine, riboflavin, niacins.It is nutritious, it is particularly low
Heat, middle albumen, high mineral, have and help digest, prevent the edible functions such as fat and constipation, be a kind of preferable Natural Food
Product.Sea-tangle has good food processing：A variety of different types of healthy food can be processed into, existing kind more than 200 external at present,
Also there is kind more than 40 in China.One of which laminated product, is liked by people very much.
At present, kelp food is sold generally as forms such as Shredded kelps, and its added value is low, easy to process, it is difficult to
Deep processing is carried out to obtain higher added value.Therefore it is that the coastal people wish to accomplish to develop a kind of instant food of new sea-tangle
Thing.
Sea-tangle food is general more crisp, if it is desired to is made soft, needs to carry out long-time autoclaving, adds
Alkali boils, or is digested.But long-time autoclaving plus alkali boil and can all cause the loss of nutritional ingredient.Enzymolysis is then
The mouthfeel of sea-tangle can be caused to lose, it is difficult to meet the needs of person sponging on an aristocrat.
The content of the invention
For overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of preparation method of instant sea tangle food,
So as to provide a kind of soft mouth feel compact sea-tangle food.
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of instant sea tangle food, its
It is characterised by：It passes through following steps：
（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, the density of puncture is at 5-10 every square centimeter, is then cut out
And break into kelp knot；
2）It is small that the kelp knot that step 1 obtains is soaked in the first soak of 20-30 degrees Celsius of 1.5-2.5 times of weight to 2-4
When after be recovered by filtration kelp knot, the first described soak includes 1.5-3% acetic acid, 3-5% ethanol, 2-4% according to weight
Starch, 1.5-2.5% salt, 1.5-3% corn syrup, remaining is water；
（3）The kelp knot that step 2 obtains is dried into moisture and steams 10-15 minutes above the cooking liquor of boiling, it is then cold
But and dry, described cooking liquor includes 1.5-3% acetic acid, 3-5% ethanol by weight, and remaining is water；
（4）By the kelp knot of step 3 under 20-30 degrees Celsius, it is small that 2-4 is soaked in the second soak of 1.5-2.5 times of weight
When, be recovered by filtration kelp knot conveniently, the second described soak included according to weight 1.5-3% sodium carbonate, 3-5% ethanol,
2-4% starch, 1.5-2.5% salt, 1.5-3% corn syrup, remaining is water；
（5）After the kelp knot that step 4 is obtained dries, toasted 10-15 minutes by 160-180 degrees Celsius of hot-air oven, cooling
And it is vacuum-packed.
In currently preferred aspect, in step 1, Fresh Laminaria Japonica is paved and carries out penetration puncture, puncture
Density is at every square centimeter 6, is then cut out and breaks into kelp knot.
In currently preferred aspect, in step 1, after sea-tangle penetration is punctured, before cutting, also sea-tangle is existed
10-15 minutes are eluted in 1.5-3% flowing saline solution.
In currently preferred aspect, in step 2, by 1.8 times weight of the kelp knot that step 1 obtains at 24 degrees Celsius
The first soak in soak 3.5 hours after be recovered by filtration kelp knot, the first described soak includes 2.5% according to weight
Acetic acid, 4.5% ethanol, 2.5% starch, 1.8% salt, 2.4% corn syrup, remaining is water.
In currently preferred aspect, in step 3, the kelp knot that step 2 is obtained dries moisture and in boiling
Steam 12 minutes above cooking liquor, then cool down and dry, described cooking liquor is by weight comprising 2.5% acetic acid, 4.5%
Ethanol, remaining is water.
In currently preferred aspect, in step 4, by the kelp knot of step 3 under 20-30 degrees Celsius, in 1.8 times of weights
Soaked 3.5 hours in second soak of amount, kelp knot is recovered by filtration conveniently, the second described soak includes according to weight
2.5% sodium carbonate, 4.5% ethanol, 2.5% starch, 1.8% salt, 2.4% corn syrup, remaining is water.
In currently preferred aspect, in steps of 5, after the kelp knot that step 4 is obtained dries, by 175 degrees Celsius
Hot-air oven toasts 12 minutes, cools down and is vacuum-packed.
The obtained instant sea tangle food of the present invention has the characteristics of soft mouth feel is sturdy, has higher nutritive value,
And with preferable hypo-allergenic characteristic.
Embodiment
Embodiment 1
The present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, specifically, a kind of preparation method of instant sea tangle food, it is passed through
Cross following steps：
（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, the density of puncture is at every square centimeter 6, is then cut out simultaneously
And break into kelp knot；
（2）Mistake after the kelp knot that step 1 obtains is soaked 3.5 hours in the first soak of 24 degrees Celsius of 1.8 times of weight
Filter recovery kelp knot, the first described soak according to weight include 2.5% acetic acid, 4.5% ethanol, 2.5% starch,
1.8% salt, 2.4% corn syrup, remaining is water；
（3）The kelp knot that step 2 obtains is dried into moisture and steamed 12 minutes above the cooking liquor of boiling, is then cooled down simultaneously
And dry, for described cooking liquor by weight comprising 2.5% acetic acid, 4.5% ethanol, remaining is water；
（4）By the kelp knot of step 3 under 20-30 degrees Celsius, soaked 3.5 hours in the second soak of 1.8 times of weight, with
Kelp knot is recovered by filtration in hand, and the second described soak includes 2.5% sodium carbonate, 4.5% ethanol, 2.5% shallow lake according to weight
Powder, 1.8% salt, 2.4% corn syrup, remaining is water；
（5）After the kelp knot that step 4 is obtained dries, toasted 12 minutes by 175 degrees Celsius of hot-air ovens, cool down and carry out
Vacuum packaging.
Embodiment 2
In the present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, specifically, a kind of preparation method of instant sea tangle food, its
By following steps：
（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, the density of puncture is at every square centimeter 10, is then cut out simultaneously
And break into kelp knot；
（2）Filtered after the kelp knot that step 1 obtains is soaked 4 hours in the first soak of 30 degrees Celsius of 1.5 times of weight
Reclaim kelp knot, the first described soak according to weight include 3% acetic acid, 3% ethanol, 4% starch, 1.5% salt,
1.5% corn syrup, remaining is water；
（3）The kelp knot that step 2 obtains is dried into moisture and steamed 10 minutes above the cooking liquor of boiling, is then cooled down simultaneously
And dry, for described cooking liquor by weight comprising 3% acetic acid, 3% ethanol, remaining is water；
（4）By the kelp knot of step 3 under 30 degrees Celsius, soak 4 hours, whipped in the second soak of 1.5 times of weight
Filter recovery kelp knot, described the second soak included according to weight 3% sodium carbonate, 3% ethanol, 4% starch, 1.5%
Salt, 1.5% corn syrup, remaining is water；
（5）After the kelp knot that step 4 is obtained dries, toasted 10 minutes by 160 degrees Celsius of hot-air ovens, cool down and carry out
Vacuum packaging.
Embodiment 3
In the present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, specifically, a kind of preparation method of instant sea tangle food, its
By following steps：
（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, the density of puncture is at every square centimeter 5, is then cut out simultaneously
And break into kelp knot；
（2）Filtered after the kelp knot that step 1 obtains is soaked 2 hours in the first soak of 20 degrees Celsius of 2.5 times of weight
Kelp knot is reclaimed, the first described soak includes 1.5% acetic acid, 5% ethanol, 2% starch, 2.5% food according to weight
Salt, 3% corn syrup, remaining is water；
（3）The kelp knot that step 2 obtains is dried into moisture and steamed 15 minutes above the cooking liquor of boiling, is then cooled down simultaneously
And dry, for described cooking liquor by weight comprising 1.5% acetic acid, 5% ethanol, remaining is water；
（4）By the kelp knot of step 3 at 20 degrees celsius, soak 2 hours, whipped in the second soak of 2.5 times of weight
Filter recovery kelp knot, the second described soak include 1.5% sodium carbonate, 5% ethanol, 2% starch, 2.5% according to weight
Salt, 3% corn syrup, remaining is water；
（5）After the kelp knot that step 4 is obtained dries, toasted 15 minutes by 180 degrees Celsius of hot-air ovens, cool down and carry out
Vacuum packaging.
Embodiment 4
In the present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method：
In step 1, after sea-tangle penetration is punctured, before cutting, also sea-tangle is eluted 12 minutes in 2.2% flowing saline solution.
Embodiment 5
In the present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method：Will
After sea-tangle penetration punctures, before cutting, also sea-tangle is eluted 15 minutes in 1.5% flowing saline solution.
Embodiment 6
In the present embodiment, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method：Will
After sea-tangle penetration punctures, before cutting, also sea-tangle is eluted 10 minutes in 3% flowing saline solution.
Comparative example 1
In this comparative example, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method：No
Perform step 2 and 4.
Comparative example 2
In this comparative example, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method：
Do not include starch and corn syrup in step 2 and 4 the first soak and the second soak.
Comparative example 3
In this comparative example, preparation is proceeded by from 20 kilograms of sea-tangles, and its preparation method includes following steps：
（1）Sea-tangle is cut and breaks into kelp knot；
（2）Kelp knot is put into the water of acetic acid content 1.2% and boiled 30 minutes.
Comparative example 4
In this comparative example, preparation is proceeded by from 20 kilograms of sea-tangles, and its preparation method includes following steps：
（1）Sea-tangle is cut and breaks into kelp knot；
（2）Kelp knot is put into the water of carbonate content 1.2% and boiled 30 minutes.
Comparative example 5
In this comparative example, operation is proceeded by from 20 kilograms of sea-tangles, compared with Example 1, its difference is its preparation method,
Without puncturing in step 1.
First, kelp food sensory test
Embodiment 1-6 and comparative example 1-4 kelp knot have been subjected to mouthfeel and compared test.Specifically, 20 subjects have been recruited,
And make it according to following standard to be given a mark to kelp knot：
Soft degree：Using the raw sea-tangle being soaked as 0 point, using sample the most soft as 10 points.
The sturdy degree of mouthfeel：It it is 0 point if sea-tangle is easily broken without Chewy during edible.If mouthfeel is sturdy
It is closely knit, it is calculated as 10 points.
The marking of 20 subjects is averaged respectively, and is recorded in table 1：
Table 1：The mouthfeel of embodiment 1-6 and comparative example 1-4 kelp knot compares test
| Group number | Soft degree | The sturdy degree of mouthfeel |
| Embodiment 1 | 7.45 | 6.55 |
| Embodiment 2 | 7.30 | 6.75 |
| Embodiment 3 | 7.15 | 6.80 |
| Embodiment 4 | 8.70 | 7.05 |
| Embodiment 5 | 9.10 | 6.85 |
| Embodiment 6 | 8.95 | 6.55 |
| Comparative example 1 | 6.20 | 8.05 |
| Comparative example 2 | 7.35 | 4.50 |
| Comparative example 3 | 7.85 | 3.15 |
| Comparative example 4 | 8.10 | 2.70 |
| Comparative example 5 | 5.45 | 7.25 |
It can be seen that, if in step 1 without puncturing, the sturdy degree of its mouthfeel is slightly lifted, but it is continuous from table 1
Soft degree significantly declines.If just being soaked after piercing using salt solution（Embodiment 4-6）, unexpected hair
Show it on the premise of keeping mouthfeel sturdy, soft degree has certain lifting.In comparative example 1, directly boil without entering
If row immersion, its soft degree is insufficient and sturdy degree is had a surplus.In comparative example 2-4, using not including syrup and starch
Composition is soaked, and its obtained product does not possess sturdy mouthfeel, but excessively soft.
2nd, kelp food anaphylaxis is tested
Embodiments of the invention 1-6 and comparative example 1-5 sea-tangle sensitivity test has been subjected to.Specifically, by the sea-tangle of each group
The distilled water that 2 times of weight is added in food is tied, and is crushed as homogenate.Then sea-tangle is squeezed the juice using cotton swab, and it is tested to be applied to
On the back of the hand of person, the 4 of Medial upper arm points, and observed.If the nettle for having at 3 or at 4 was found within 30 minutes
Measles or red and swollen appearance, then access is as experiment subject.55 have been raised in this manner to kelp food allergy
The masses（It is divided into 10 groups, every group of 5 people）.
Please more than subject respectively by embodiments of the invention 1-6 and comparative example 1-5 kelp extract be coated in by
On the back of the hand of examination person, the 4 of Medial upper arm points, and observed.If the test point of a subject is at 30 points
Find there is nettle rash or red and swollen appearance within clock, be then recorded as 5 points.The allergy score of the kelp extract of each group such as institute of table 2
Show：
Table 2：The allergy score of embodiment 1-6 and comparative example 1-5 kelp extract
| Group number | Allergy score |
| Embodiment 1 | 15 |
| Embodiment 2 | 20 |
| Embodiment 3 | 15 |
| Embodiment 4 | 5 |
| Embodiment 5 | 0 |
| Embodiment 6 | 5 |
| Comparative example 1 | 15 |
| Comparative example 2 | 20 |
| Comparative example 3 | 35 |
| Comparative example 4 | 45 |
| Comparative example 5 | 25 |
Experimental data more than, can be effectively puncture, brining step, two step soaking steps are carried out simultaneously when
Reduce the anaphylaxis of sea-tangle.But its allergy characteristic is all more obvious in the case of asynchronously carrying out three.
Claims (7)
- A kind of 1. preparation method of instant sea tangle food, it is characterised in that：It passes through following steps：（1）Fresh Laminaria Japonica is paved and carries out penetration puncture, the density of puncture is at 5-10 every square centimeter, is then cut out And break into kelp knot；2）It is small that the kelp knot that step 1 obtains is soaked in the first soak of 20-30 degrees Celsius of 1.5-2.5 times of weight to 2-4 When after be recovered by filtration kelp knot, the first described soak includes 1.5-3% acetic acid, 3-5% ethanol, 2-4% according to weight Starch, 1.5-2.5% salt, 1.5-3% corn syrup, remaining is water；（3）The kelp knot that step 2 obtains is dried into moisture and steams 10-15 minutes above the cooking liquor of boiling, it is then cold But and dry, described cooking liquor includes 1.5-3% acetic acid, 3-5% ethanol by weight, and remaining is water；（4）By the kelp knot of step 3 under 20-30 degrees Celsius, it is small that 2-4 is soaked in the second soak of 1.5-2.5 times of weight When, be recovered by filtration kelp knot conveniently, the second described soak included according to weight 1.5-3% sodium carbonate, 3-5% ethanol, 2-4% starch, 1.5-2.5% salt, 1.5-3% corn syrup, remaining is water；（5）After the kelp knot that step 4 is obtained dries, toasted 10-15 minutes by 160-180 degrees Celsius of hot-air oven, cooling And it is vacuum-packed.
- A kind of 2. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In step 1, will be new Fresh sea-tangle is paved and carries out penetration puncture, and the density of puncture is at every square centimeter 6, is then cut out and breaks into sea-tangle Knot.
- A kind of 3. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In step 1, by sea After band penetration punctures, before cutting, sea-tangle is also eluted into 10-15 minutes in 1.5-3% flowing saline solution.
- A kind of 4. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In step 2, will walk Sea-tangle is recovered by filtration after being soaked 3.5 hours in the first soak of 24 degrees Celsius of 1.8 times of weight in rapid 1 obtained kelp knot Knot, the first described soak according to weight include 2.5% acetic acid, 4.5% ethanol, 2.5% starch, 1.8% salt, 2.4% corn syrup, remaining is water.
- A kind of 5. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In step 3, will walk Rapid 2 obtained kelp knots dry moisture and steamed above the cooking liquor of boiling 12 minutes, then cool down and dry, described Cooking liquor by weight comprising 2.5% acetic acid, 4.5% ethanol, remaining is water.
- A kind of 6. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In step 4, will walk Rapid 3 kelp knot soaks 3.5 hours in the second soak of 1.8 times of weight, is recovered by filtration conveniently under 20-30 degrees Celsius Kelp knot, described the second soak included according to weight 2.5% sodium carbonate, 4.5% ethanol, 2.5% starch, 1.8% Salt, 2.4% corn syrup, remaining is water.
- A kind of 7. preparation method of instant sea tangle food according to claim 1, it is characterised in that：In steps of 5, will walk After rapid 4 obtained kelp knots dry, toasted 12 minutes by 175 degrees Celsius of hot-air ovens, cool down and be vacuum-packed.
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| CN201711152476.7A CN107736585A (en) | 2017-11-19 | 2017-11-19 | A kind of preparation method of instant sea tangle food |
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Application publication date: 20180227 |