CN107927636A - 风味独特的海带制作方法 - Google Patents
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Abstract
本发明属于海产品加工技术领域,特别涉及一种风味独特的海带制作方法,包括以下制备步骤:1)选取新鲜海带,清洗干净,用配料液浸泡,大火煮沸,捞出,沥干水分;2)再选取香蕉,剥皮,切片,加入纯净水,再加入维生素C,打浆,得到香蕉浆;3)再向香蕉浆中,加入淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入香蕉浆中后,搅拌,捞出;4)放入真空干燥箱中,预干燥,膨化;5)真空微波干燥;6)切片,装袋,杀菌,即可。本发明方法制备得到的海带无腥味,且可即食,方便食用,不添加防腐剂,绿色天然,口感俱佳。
Description
技术领域
本发明属于海产品加工技术领域,特别涉及一种风味独特的海带制作方法。
背景技术
海带,是一种在低温海水中生长的大型海生褐藻植物,属海藻类植物,可以适用于拌、烧、炖、焖等烹饪方法。海带(Laminaria japonica)褐藻纲,海带科。孢子体大型,褐色,扁平带状,最长可达20M。分叶片、柄部和固着器,固着器呈假根状。叶片为表皮、皮层和髓部组织所组成,叶片下部有孢子囊。具有黏液腔,可分泌滑性物质。固着器树状分支,用以附着海底岩石。生长于水温较低的海中。中国北部沿海及浙江、福建沿海大量栽培,产量居世界第一。富含褐藻胶和碘质,可食用及提取碘、褐藻胶、甘露醇等工业原料。其叶状体可入药。
海带是一种营养价值很高的蔬菜,同时具有一定的药用价值。含有丰富的碘等矿物质元素。海带含热量低、蛋白质含量中等、矿物质丰富,研究发现,海带具有降血脂、降血糖、调节免疫、抗凝血、抗肿瘤、排铅解毒和抗氧化等多种生物功能。
海带作为食品,其做法也是多种多样,但主要还是以凉拌和做汤为主,市场上有关海带的即食食品非常少见,出现的海带即食食品也仍然存在着口感不佳,口味单一,质地硬韧,腥味重,口味差,不易消化等缺点。
发明内容
本发明所要解决的技术问题是提供提供风味独特的海带制作方法,该方法制备得到的海带无腥味,且可即食,方便食用,不添加防腐剂,绿色天然,口感俱佳。
为实现上述目的,本发明采用如下技术方案:
本发明提供风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用配料液浸泡25-35min后,大火煮沸,保持沸腾状态2-4min,捞出,沥干水分;
2)再选取7-9分熟的香蕉,剥皮,切片,加入其体积1/5-1/3的纯净水,再加入香蕉重量0.01-0.04%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量2-4%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入香蕉浆中后,搅拌3-5s后,捞出;
4)放入真空干燥箱中,75-85℃预干燥130-150min后,在90-95℃、0.18-0.22MPa条件下停留3-5min膨化;
5)真空微波干燥15-25min;
6)切片,装袋,杀菌,即可。
本发明所述步骤1)中,配料液由以下重量份原料制成:姜丝2-6份,料酒1-5份,生抽1-5份,糖0.2-0.4份,花椒粉0.1-0.5份,八角粉0.1-0.5份,肉桂粉0.1-0.6份,盐1-3份,草果粉0.2-0.6份,水25-35份。
优选地,本发明所述步骤1)中,海带与配料液的体积比为1:2-4。
优选地,本发明所述步骤3)中,海带与香蕉浆的体积比为1:3-5。
优选地,本发明所述步骤5)中,真空微波干燥条件为:真空度为-0.098MPa,功率为300-400W。
优选地,本发明所述步骤6)中,切成宽为2-3cm,长为4-6cm的片。
优选地,本发明所述步骤1)中,所述步骤1)中,配料液由以下重量份原料制成:姜丝4份,料酒3份,生抽3份,糖0.3份,花椒粉0.3份,八角粉0.3份,肉桂粉0.3份,盐2份,草果粉0.4份,水30份。
相比现有技术,本发明的有益效果在于:
1、本发明方法中使用配料液浸泡海带后,配料液中的原料协同作用,有效去除海带的腥味,大大提高了海带的口感。
2、本发明中再用香蕉覆盖海带,与海带同食后,能够加强海带的消化,使得海带的营养成分极易被人体吸收,同时,香蕉的香味还能够提高海带的风味,使得制备得到的海带具有独特风味。
3、本发明中预干燥后,再进行膨化,再结合真空微波干燥,使得海带更具有独特风味,软硬适中,提升口感,也更加彻底消除海带的腥味。
4、本发明方法制备得到的海带即食,避免食用前的浸泡,便于携带。
5、本发明方法制备得到的海带由于是干品,通过本发明方法制备后,不需要添加任何防腐剂,也能够保存较长的时间,满足人们绿色产品的需求。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积2倍的配料液浸泡35min后,大火煮沸,保持沸腾状态2min,捞出,沥干水分;
2)再选取9分熟的香蕉,剥皮,切片,加入其体积1/5的纯净水,再加入香蕉重量0.04%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量2%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积5倍的香蕉浆中后,搅拌3s后,捞出;
4)放入真空干燥箱中,85℃预干燥130min后,在95℃、0.22MPa条件下停留3min膨化;
5)在真空度为-0.098MPa,功率为300W条件下,真空微波干燥25min;
6)切成宽为2cm,长为4cm的片,装袋,杀菌,即可。制备得到的海带无腥味,独特风味,软硬适中。
上述步骤1)中,配料液由以下重量份原料制成:姜丝2份,料酒5份,生抽1份,糖0.4份,花椒粉0.1份,八角粉0.5份,肉桂粉0.1份,盐3份,草果粉0.2份,水25份。
实施例2
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积3倍的配料液浸泡30min后,大火煮沸,保持沸腾状态3min,捞出,沥干水分;
2)再选取8分熟的香蕉,剥皮,切片,加入其体积1/4的纯净水,再加入香蕉重量0.03%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量3%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积4倍的香蕉浆中后,搅拌4s后,捞出;
4)放入真空干燥箱中,80℃预干燥140min后,在93℃、0.2MPa条件下停留4min膨化;
5)在真空度为-0.098MPa,功率为350W条件下,真空微波干燥20min;
6)切成宽为3cm,长为5cm的片,装袋,杀菌,即可。制备得到的海带无腥味,独特风味,软硬适中。
上述步骤1)中,配料液由以下重量份原料制成:姜丝4份,料酒3份,生抽3份,糖0.3份,花椒粉0.3份,八角粉0.3份,肉桂粉0.3份,盐2份,草果粉0.4份,水30份。
实施例3
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积4倍的配料液浸泡25min后,大火煮沸,保持沸腾状态4min,捞出,沥干水分;
2)再选取7分熟的香蕉,剥皮,切片,加入其体积1/3的纯净水,再加入香蕉重量0.01%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量4%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积3倍的香蕉浆中后,搅拌5s后,捞出;
4)放入真空干燥箱中,75℃预干燥150min后,在90℃、0.18MPa条件下停留5min膨化;
5)在真空度为-0.098MPa,功率为400W条件下,真空微波干燥15min;
6)切成宽为2cm,长为6cm的片,装袋,杀菌,即可。制备得到的海带无腥味,独特风味,软硬适中。
上述步骤1)中,配料液由以下重量份原料制成:姜丝6份,料酒1份,生抽5份,糖0.2份,花椒粉0.5份,八角粉0.1份,肉桂粉0.6份,盐1份,草果粉0.6份,水35份。
对比例1
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积3倍的配料液浸泡30min后,大火煮沸,保持沸腾状态3min,捞出,沥干水分;
2)再选取8分熟的香蕉,剥皮,切片,加入其体积1/4的纯净水,再加入香蕉重量0.03%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量3%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积4倍的香蕉浆中后,搅拌4s后,捞出;
4)在真空度为-0.098MPa,功率为350W条件下,真空微波干燥20min;
5)切成宽为3cm,长为5cm的片,装袋,杀菌,即可。制备得到的海带无腥味,但是较硬。
上述步骤1)中,配料液由以下重量份原料制成:姜丝4份,料酒3份,生抽3份,糖0.3份,花椒粉0.3份,八角粉0.3份,肉桂粉0.3份,盐2份,草果粉0.4份,水30份。
对比例2
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积3倍的配料液浸泡30min后,大火煮沸,保持沸腾状态3min,捞出,沥干水分;
2)再选取8分熟的香蕉,剥皮,切片,加入其体积1/4的纯净水,再加入香蕉重量0.03%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量3%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积4倍的香蕉浆中后,搅拌4s后,捞出;
4)放入真空干燥箱中,80℃预干燥140min后,在93℃、0.2MPa条件下停留4min膨化;
5)60℃下,烘干30min;
6)切成宽为3cm,长为5cm的片,装袋,杀菌,即可。制备得到的海带有轻微腥味,缺少点软度。
上述步骤1)中,配料液由以下重量份原料制成:姜丝4份,料酒3份,生抽3份,糖0.3份,花椒粉0.3份,八角粉0.3份,肉桂粉0.3份,盐2份,草果粉0.4份,水30份。
对比例3
风味独特的海带制作方法,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用海带体积3倍的水后,大火煮沸,保持沸腾状态3min,捞出,沥干水分;
2)再选取8分熟的香蕉,剥皮,切片,加入其体积1/4的纯净水,再加入香蕉重量0.03%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量3%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入海带体积4倍的香蕉浆中后,搅拌4s后,捞出;
4)放入真空干燥箱中,80℃预干燥140min后,在93℃、0.2MPa条件下停留4min膨化;
5)在真空度为-0.098MPa,功率为350W条件下,真空微波干燥20min;
6)切成宽为3cm,长为5cm的片,装袋,杀菌,即可。制备得到的海带有腥味,软硬适中。
Claims (6)
1.风味独特的海带制作方法,其特征在于,包括以下制备步骤:
1)选取新鲜海带,清洗干净,用配料液浸泡25-35min后,大火煮沸,保持沸腾状态2-4min,捞出,沥干水分;
2)再选取7-9分熟的香蕉,剥皮,切片,加入其体积1/5-1/3的纯净水,再加入香蕉重量0.01-0.04%的维生素C,打浆,得到香蕉浆;
3)再向香蕉浆中,加入其重量2-4%的淀粉,搅拌均匀,再加入步骤1)得到的海带,让海带浸入香蕉浆中后,搅拌3-5s后,捞出;
4)放入真空干燥箱中,75-85℃预干燥130-150min后,在90-95℃、0.18-0.22MPa条件下停留3-5min膨化;
5)真空微波干燥15-25min;
6)切片,装袋,杀菌,即可;
所述步骤1)中,配料液由以下重量份原料制成:姜丝2-6份,料酒1-5份,生抽1-5份,糖0.2-0.4份,花椒粉0.1-0.5份,八角粉0.1-0.5份,肉桂粉0.1-0.6份,盐1-3份,草果粉0.2-0.6份,水25-35份。
2.根据权利要求1所述的风味独特的海带制作方法,其特征在于:所述步骤1)中,海带与配料液的体积比为1:2-4。
3.根据权利要求1所述的风味独特的海带制作方法,其特征在于:所述步骤3)中,海带与香蕉浆的体积比为1:3-5。
4.根据权利要求1所述的风味独特的海带制作方法,其特征在于:所述步骤5)中,真空微波干燥条件为:真空度为-0.098MPa,功率为300-400W。
5.根据权利要求1所述的风味独特的海带制作方法,其特征在于:所述步骤6)中,切成宽为2-3cm,长为4-6cm的片。
6.根据权利要求2所述的风味独特的海带制作方法,其特征在于:所述步骤1)中,所述步骤1)中,配料液由以下重量份原料制成:姜丝4份,料酒3份,生抽3份,糖0.3份,花椒粉0.3份,八角粉0.3份,肉桂粉0.3份,盐2份,草果粉0.4份,水30份。
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