CN108576699A - Vinegar-pepper Shredded kelp and preparation method thereof - Google Patents
Vinegar-pepper Shredded kelp and preparation method thereof Download PDFInfo
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- CN108576699A CN108576699A CN201810492069.9A CN201810492069A CN108576699A CN 108576699 A CN108576699 A CN 108576699A CN 201810492069 A CN201810492069 A CN 201810492069A CN 108576699 A CN108576699 A CN 108576699A
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- shredded kelp
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 69
- 239000006002 Pepper Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 22
- 239000001054 red pigment Substances 0.000 claims abstract description 16
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- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
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- 229960002504 capsaicin Drugs 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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- 239000004006 olive oil Substances 0.000 claims description 13
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 240000007232 Illicium verum Species 0.000 claims description 6
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- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
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- 235000010199 sorbic acid Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
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- 229940074404 sodium succinate Drugs 0.000 claims description 3
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- 238000003860 storage Methods 0.000 claims description 3
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- 241000233866 Fungi Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical group COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
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- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
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- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 229930006735 fenchone Natural products 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- UZKWTJUDCOPSNM-UHFFFAOYSA-N methoxybenzene Substances CCCCOC=C UZKWTJUDCOPSNM-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 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
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
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- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
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- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
-
- 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 a kind of vinegar-pepper Shredded kelps, are prepared for primary raw material by the component of following parts by weight：65 75 parts of Shredded kelp, 36 parts of edible oil, 8 10 parts of white sugar, 7 10 parts of vinegar, 13 parts of salt, 0.5 1.5 parts of monosodium glutamate, 0.5 1 parts of succinic acid, 0.01 0.03 parts of capsicum red pigment, 0.3 0.5 parts of capsaicine.Beneficial effects of the present invention are：The bright of this is vinegar-pepper Shredded kelp is easy the appetite of excitation consumer.
Description
Technical field
The present invention relates to snack food, more particularly to a kind of vinegar-pepper Shredded kelp and preparation method thereof.
Background technology
Kelp is a kind of vegetables that nutritive value is very high, while having certain medical value, contains the mines such as abundant iodine
Material element.Currently, kelp is sized generally to the form of Shredded kelp, sold in a manner of snack food.
The Chinese patent of Publication No. CN106360450A discloses a kind of spicy Shredded kelp and preparation method thereof.This is spicy
Shredded kelp is made by the raw material of following parts by weight：70-80 parts of kelp, 5-10 parts of chilli oil, 3-4 parts of edible salt, white granulated sugar 2-3
Part, 1-2 parts of cooking wine.2.5-6 parts of food additives, the chilli oil include that the raw material of following parts by weight is made：Edible vegetable oil
5-6 parts, 4-5 parts of capsicum, 2-3 parts of Chinese prickly ash, 1-2 parts of spice.
In the preparation process of the spicy Shredded kelp, capsicum, Chinese prickly ash, spice and vegetable oil are mixed, heating is brewed into
Chilli oil makes chilli oil keep vivid color and luster to make the haematochrome of capsicum leach.Based on this, the present inventor wishes into one
Step promotes the color and luster of spicy Shredded kelp, to increase the appetite of Shredded kelp.
Invention content
The object of the present invention is to provide a kind of vinegar-pepper Shredded kelps.The bright of this is vinegar-pepper Shredded kelp is easy excitation consumption
The appetite of person.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of vinegar-pepper Shredded kelp, is prepared by the component of following parts by weight for primary raw material：
65-75 parts of Shredded kelp
3-6 parts of edible oil
8-10 parts of white sugar
7-10 parts of vinegar
1-3 parts of salt
0.5-1.5 parts of monosodium glutamate
0.5-1 parts of succinic acid
0.01-0.03 parts of capsicum red pigment
0.3-0.5 parts of capsaicine.
By using above-mentioned technical proposal, white sugar sweet in flavor and neutral in nature, moistening lung and production of body fluid has treatment to cough, the function of dry mouth be yearningly.
Vinegar can remove the fishy smell of Shredded kelp, while assign tart flavour for Shredded kelp.Salt is that human normal physiological activity is indispensable
Substance, and have the function of that sterilizing protects tooth beauty.The effect of monosodium glutamate can increase the delicate flavour of food.Succinic acid, which also has, to be increased
The effect of food delicate flavour, and succinic acid and monosodium glutamate can mutually promote, and further promote delicate flavour.Capsicum red pigment is in capsicum
Pigment can assign Shredded kelp vivid color and luster.Capsaicine is the source that pungent generates in capsicum, and it is peppery can to assign Shredded kelp
Taste.
The present invention is further arranged to：According to parts by weight, the raw material further includes 4-8 parts of spice.
The present invention is further arranged to：According to parts by weight, the spice includes 1-2 parts of garlic, 1-2 parts of Chinese prickly ash, cassia bark
1-2 parts, 1-2 parts of illiciumverum.
By using above-mentioned technical proposal, the main component of garlic is allicin, and allicin is three thio-allyl ether classes
Object is closed, has antibacterial action to a variety of Gram-positives and negative bacterium, has inhibition to kill bacillus, fungi and virus etc. and makees
With especially by force to the effect of the enteric bacteria such as Escherichia coli, shigella dysenteriae.The main component of Chinese prickly ash is limonene, linalool.Cassia bark
Main component be cinnaldehydrum and Eugenol.Octagonal main component is anisole, anisaldehyde and fenchone.
The present invention is further arranged to：According to parts by weight, the raw material further includes 0.05-0.1 parts of citric acid.
By using above-mentioned technical proposal, citric acid can be used as color stabilizer, maintain the emerald green color and luster of kelp, while lemon
Acid can play the role of sterilization, also have water imbibition.
The present invention is further arranged to：According to parts by weight, the raw material further includes 0.001-0.005 parts of sorbic acid.
By using above-mentioned technical proposal, sorbic acid is all inhibited to many fungies such as yeast, mould, plays anti-
Corruption effect.
The present invention is further arranged to：The edible oil selects olive oil.
By using above-mentioned technical proposal, olive oil is formed by the fresh direct cold press of olive fruit, not heated
And chemical treatment, retain natural nutrient component.Olive oil is rich in abundant monounsaturated fatty acids --- oleic acid, also vitamin
A, vitamin B, vitamin D, vitamin E, vitamin K and polyphenoils.
Another goal of the invention of the present invention is to provide a kind of preparation method of vinegar-pepper Shredded kelp, include the following steps：
Step 1：According to parts by weight, 65-75 parts of Shredded kelp, 3-8 parts of olive oil, 5-10 parts of white sugar, 5-10 parts of vinegar, salt are weighed
1-5 parts, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of sodium succinate, 0.01-0.03 parts of capsicum red pigment, 0.3-0.5 parts of capsaicine,
1-2 parts of garlic, 1-2 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of illiciumverum；
Step 2：It is heated to 150-200 DEG C after vinegar, capsicum red pigment, capsaicine are mixed and stops adding after keeping 1-3min
Heat, standing obtain vinegar-pepper flavoring agent after being cooled to room temperature；
Step 3：Shredded kelp is placed in the RO pure water that water temperature is room temperature and impregnates 20h, then it is 0-10 DEG C that Shredded kelp, which is placed in water temperature,
RO pure water in impregnate 5h, then Shredded kelp is cleaned with the tap water that water temperature is room temperature；
Step 4：By Shredded kelp in water temperature is 98-100 DEG C of RO pure water boiling 15-30min, then Shredded kelp is placed in water temperature and is
Cooling is impregnated in the RO pure water of room temperature, is then cleaned with the RO pure water that water temperature is room temperature, is taken out after cleaning and is carried out draining；Step
Rapid 5：By Shredded kelp, olive oil, white sugar, salt, monosodium glutamate, succinic acid, vinegar-pepper flavoring agent, garlic, Chinese prickly ash, cassia bark, illiciumverum, lemon
Acid, sorbic acid mix uniform, packaging and storage refrigeration.
By using above-mentioned technical proposal, first vinegar, capsicum red pigment and capsaicine are mixed, promoted in vinegar
It is esterified between acetic acid and capsicum red pigment, to reduce capsicum red pigment polarity, promotes capsicum red pigment in olive oil
Dissolving and dispersion, and olive oil is attached on Shredded kelp, then the capsicum red pigment more disperseed can increase the color of Shredded kelp
The vivid degree in pool.
In conclusion the invention has the advantages that：
It is used in mixed way the dispersion for increasing capsicum red pigment in olive oil using vinegar and capsicum red pigment, to increase kelp
The bright degree of silk.
Specific implementation mode
Embodiment 1-5 is used to illustrate to prepare the raw material components of vinegar-pepper Shredded kelp.Embodiment 1-5 prepares the original of vinegar-pepper Shredded kelp
Material component is shown in Table 1.
Table 1, embodiment 1-5 prepare the raw material components table of vinegar-pepper Shredded kelp
With reference to table 1, the preparation method of vinegar-pepper Shredded kelp in embodiment 1-5 described further below.
A kind of preparation method of vinegar-pepper Shredded kelp, includes the following steps：
Step 1：According to parts by weight, it is red to weigh Shredded kelp, olive oil, white sugar, vinegar, salt, monosodium glutamate, sodium succinate, capsicum
Element, capsaicine, garlic, Chinese prickly ash, cassia bark, illiciumverum；
Step 2：It is heated to 150-200 DEG C after vinegar, capsicum red pigment, capsaicine are mixed and stops adding after keeping 1-3min
Heat, standing obtain vinegar-pepper flavoring agent after being cooled to room temperature；
Step 3：Shredded kelp is placed in the RO pure water that water temperature is room temperature and impregnates 20h, then it is 0-10 DEG C that Shredded kelp, which is placed in water temperature,
RO pure water in impregnate 5h, then Shredded kelp is cleaned with the tap water that water temperature is room temperature；
Step 4：By Shredded kelp in water temperature is 98-100 DEG C of RO pure water boiling 15-30min, then Shredded kelp is placed in water temperature and is
Cooling is impregnated in the RO pure water of room temperature, is then cleaned with the RO pure water that water temperature is room temperature, is taken out after cleaning and is carried out draining；
Step 5：By Shredded kelp, olive oil, white sugar, salt, monosodium glutamate, succinic acid, vinegar-pepper flavoring agent, garlic, Chinese prickly ash, cassia bark, eight
Angle, citric acid, sorbic acid mix uniform, packaging and storage refrigeration.
The preparation method parameter list of table 2, embodiment 1-5 is vinegar-pepper Shredded kelp
Comparative example 1
Select the embodiment 1 of the Chinese patent of Publication No. CN106360450A as a comparison case 1.
Color and luster is tested
The volunteer of 100 healths and age at 20-30 Sui is chosen, every volunteer is to embodiment 1-8 and comparative example 1
The color and luster of Shredded kelp is evaluated, and embodiment 1-8 and comparative example 1 are ranked up and are beaten from high in the end according to bright degree
Point, bright degree is highest to make 9 scores, be decremented to successively bright degree it is minimum make 1 score, then by embodiment 1-8
It is averaged and is recorded with the score of comparative example 1.
1 color and luster testing record sheet of table 3, embodiment 1-5 and comparative example
| Score | |
| Embodiment 1 | 4.94 |
| Embodiment 2 | 7.11 |
| Embodiment 3 | 8.04 |
| Embodiment 4 | 8.88 |
| Embodiment 5 | 6.14 |
| Embodiment 6 | 4.07 |
| Embodiment 7 | 2.86 |
| Embodiment 8 | 1.87 |
| Comparative example 1 | 1.09 |
As known from Table 3, the bright degree of embodiment 1-8 is superior to comparative example 1.It can be seen that the present invention can be
Shredded kelp assigns vivider color and luster, to be easier to excite the appetite of consumer.
Preservation is tested
Under aseptic condition：The obtained Shredded kelp of embodiment 1-8 and comparative example 1 is placed in the sterile glass ware of 6 100mm respectively
In, 6 glass dishes are placed in the container of 6 sterile 10cm*10cm*10cm, the filtrated air of cycle is passed through into container,
Ensure that oxygen concentration is identical as under natural situation in container.Observation Shredded kelp whether color change and record there is color change
Time.
Under nonsterile conditions：The obtained Shredded kelp of embodiment 1-8 and comparative example 1 is placed in the sterile glass of 6 100mm respectively
In ware, 6 glass dishes are placed in the container of 6 sterile 10cm*10cm*10cm, it is withered that containing for cycle is passed through into container
Air (15/the m of bacterium colony concentration of careless bacillus3), it is ensured that oxygen concentration is identical as under natural situation in container.Observe kelp
Whether silk color change and records and time of color change occurs.
1 preservation testing record sheet of table 4, embodiment 1-8 and comparative example
As known from Table 4, the present invention has excellent antioxygenic property and antiseptic property, therefore has good keeping quality
Energy.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (7)
1. a kind of vinegar-pepper Shredded kelp, it is characterized in that：It is prepared for primary raw material by the component of following parts by weight：
65-75 parts of Shredded kelp
3-6 parts of edible oil
8-10 parts of white sugar
7-10 parts of vinegar
1-3 parts of salt
0.5-1.5 parts of monosodium glutamate
0.5-1 parts of succinic acid
0.01-0.03 parts of capsicum red pigment
0.3-0.5 parts of capsaicine.
2. vinegar-pepper Shredded kelp according to claim 1, it is characterized in that：According to parts by weight, the raw material further includes spice
4-8 parts.
3. vinegar-pepper Shredded kelp according to claim 2, it is characterized in that：According to parts by weight, the spice includes garlic 1-2
Part, 1-2 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of illiciumverum.
4. vinegar-pepper Shredded kelp according to claim 1, it is characterized in that：According to parts by weight, the raw material further includes citric acid
0.05-0.1 parts.
5. vinegar-pepper Shredded kelp according to claim 1, it is characterized in that：According to parts by weight, the raw material further includes sorbic acid
0.001-0.005 parts.
6. vinegar-pepper Shredded kelp according to claim 1, it is characterized in that：The edible oil selects olive oil.
7. a kind of preparation method of vinegar-pepper Shredded kelp, it is characterized in that：Include the following steps：
Step 1：According to parts by weight, 65-75 parts of Shredded kelp, 3-8 parts of olive oil, 5-10 parts of white sugar, 5-10 parts of vinegar, salt are weighed
1-5 parts, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of sodium succinate, 0.01-0.03 parts of capsicum red pigment, 0.3-0.5 parts of capsaicine,
1-2 parts of garlic, 1-2 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of illiciumverum；
Step 2：It is heated to 150-200 DEG C after vinegar, capsicum red pigment, capsaicine are mixed and stops adding after keeping 1-3min
Heat, standing obtain vinegar-pepper flavoring agent after being cooled to room temperature；
Step 3：Shredded kelp is placed in the RO pure water that water temperature is room temperature and impregnates 20h, then it is 0-10 DEG C that Shredded kelp, which is placed in water temperature,
RO pure water in impregnate 5h, then Shredded kelp is cleaned with the tap water that water temperature is room temperature；
Step 4：By Shredded kelp in water temperature is 98-100 DEG C of RO pure water boiling 15-30min, then Shredded kelp is placed in water temperature and is
Cooling is impregnated in the RO pure water of room temperature, is then cleaned with the RO pure water that water temperature is room temperature, is taken out after cleaning and is carried out draining；
Step 5：By Shredded kelp, olive oil, white sugar, salt, monosodium glutamate, succinic acid, vinegar-pepper flavoring agent, garlic, Chinese prickly ash, cassia bark, eight
Angle, citric acid, sorbic acid mix uniform, packaging and storage refrigeration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770278A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of rattan green pepper flavor instant kelp and preparation method thereof |
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| CN105942311A (en) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored shredded laminaria japonica |
| CN106360450A (en) * | 2016-08-30 | 2017-02-01 | 四川省川南酿造有限公司 | Shredded pungent and spicy laminaria japonica and preparation method thereof |
| CN107259435A (en) * | 2017-07-27 | 2017-10-20 | 四川白家食品产业有限公司 | One kind conveniently emits dish and preparation method thereof |
| CN107307336A (en) * | 2017-06-29 | 2017-11-03 | 海安县婷婷农副产品有限公司 | A kind of spicy kelp silk production technology |
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| CN105942311A (en) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | Preparation method of flavored shredded laminaria japonica |
| CN106360450A (en) * | 2016-08-30 | 2017-02-01 | 四川省川南酿造有限公司 | Shredded pungent and spicy laminaria japonica and preparation method thereof |
| CN107307336A (en) * | 2017-06-29 | 2017-11-03 | 海安县婷婷农副产品有限公司 | A kind of spicy kelp silk production technology |
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| CN109770278A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of rattan green pepper flavor instant kelp and preparation method thereof |
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Effective date of registration: 20190121 Address after: 222200 Guanyun County Economic Development Zone, Lianyungang City, Jiangsu Province, south of Zhejiang West Road (Yuanshuyun Road) and west of Shuyun Zhonggou Applicant after: Lianyungang Zichuan Food Co., Ltd. Address before: 201108 No. 215 Shennan Road, Minhang District, Shanghai Applicant before: Shanghai Ziyan Foods Co., Ltd. |
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Application publication date: 20180928 |