CN108685052A - A kind of green seaweed ready-to-eat food and preparation method thereof - Google Patents
A kind of green seaweed ready-to-eat food and preparation method thereof Download PDFInfo
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- CN108685052A CN108685052A CN201810444385.9A CN201810444385A CN108685052A CN 108685052 A CN108685052 A CN 108685052A CN 201810444385 A CN201810444385 A CN 201810444385A CN 108685052 A CN108685052 A CN 108685052A
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- green seaweed
- ready
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- seaweed
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Classifications
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention discloses a kind of green seaweed ready-to-eat foods.The green seaweed ready-to-eat food includes green seaweed and baste, and the baste includes anchovy sauce, shrimp juice, kelp juice, salt, granulated sugar and monosodium glutamate, is prepared by following raw material in parts by weight:0.8 ~ 1.2 part of anchovy sauce, 1 ~ 1.5 part of shrimp juice, 1.5 ~ 1.8 parts of kelp juice, 2 ~ 2.5 parts of salt, 4 ~ 5 parts of granulated sugar, 0.5 ~ 0.8 part of monosodium glutamate.The green seaweed ready-to-eat food of the present invention is basic raw material with high-quality wild green seaweed, by the baste that the special allotments such as anchovy sauce, shrimp juice, kelp juice, salt, granulated sugar and monosodium glutamate are added, obtain the instant green laver food of rich in taste, the fresh perfume (or spice) of mouthfeel, delicious and crisp without fishy smell, it is durable hide, it is green and healthy, there are interests to develop and use wild green seaweed, increases the economic value of wild green seaweed.
Description
Technical field
The invention belongs to food processing technology fields.More particularly, to a kind of green seaweed ready-to-eat food and its preparation side
Method.
Background technology
Wild monostroma nitidum(Green seaweed)It is the favorite ocean health food of people, body is soft, matter is thin, delicious, full of nutrition, is rich in
Carbohydrate, aliphatic acid, vitamin, amino acid, inorganic salts and trace element etc. are one of highest types of edible value in green alga,
It can be used to make various instant food, travel food and health food.Its functional activity is various simultaneously, not only there is health care to make
With, and the raw material of cosmetics, drug is developed, it is abundant active material, edible value and the costly high-quality algae of deep processing
Resource.But the green seaweed variety protection on existing market is single, taste is more dull, cannot be satisfied public demand, green purple
The application value of dish is not also fully developed.
Invention content
The technical problem to be solved by the present invention is to overcome the defect of the prior art and deficiencies, provide a kind of instant food of green seaweed
Product enrich the taste of green laver food, improve whole by the way that the flavoring agent of the formulateds such as anchovy sauce, shrimp juice, kelp juice is added
Body sensory evaluation.
Another object of the present invention is to provide a kind of preparation method of green seaweed ready-to-eat food.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of green seaweed ready-to-eat food, including green seaweed and baste, the baste include anchovy sauce, shrimp juice, kelp juice, food
Salt, granulated sugar and monosodium glutamate, are prepared by following raw material in parts by weight:0.8 ~ 1.2 part of anchovy sauce, 1 ~ 1.5 part of shrimp juice, kelp juice
1.5 ~ 1.8 parts, 2 ~ 2.5 parts of salt, 4 ~ 5 parts of granulated sugar, 0.5 ~ 0.8 part of monosodium glutamate.
The green seaweed ready-to-eat food of the present invention is made using the wild green seaweed of one of the highest type of edible value in green alga
It is prepared for basic raw material by the way that the baste of anchovy sauce, shrimp juice, kelp juice, the specific proportioning of salt, granulated sugar and monosodium glutamate is added
A kind of fresh fragrant, full color the green seaweed ready-to-eat food of mouthfeel.
Nutrition composition in anchovy sauce is good, is convenient for absorption of human body, this is also improved i.e. while raising instant food is fresh fragrant
The healthcare function of food.
Shrimp juice increases the natural flavour of instant food and strong sense using natural sea shrimp as raw material, and enhances the original perfume (or spice) of raw material
Taste and delicate flavour really meet the high-quality requirement of consumer.
A variety of delicious amino acids and the polysaccharides such as alginic acid and mannitol are rich in kelp juice, taste is unique, can not only
Extra-nutrition element can play a role to child growth and brain development, further such as the taurine contained in kelp
Expand the crowd of eating.
Anchovy sauce, shrimp juice, kelp juice are seafood extracting solution, increase seafood flavor effect by its special allotment ratio
Fruit ensures that instant food can meet the taste needs of different crowd.
Preferably, it places after the baste modulation and is used after being more than or equal to 15 days.
The allotments such as anchovy sauce, shrimp juice, kelp juice baste modulation after ferment 2 weeks after reuse, it is fermented after baste
More delicious, mellow, the continuous perfume (or spice) of mouthfeel.Fermentation time can extend, and pay attention to preserving under low temperature and poor light, half a year shelf-life.
Preferably, the size being arranged according to perching knife in green laver processing machine group(It is adjustable), green seaweed is cut into length
30cm, the slice of wide 20cm, processing, preparation convenient for later stage finished product.
Preferably, the green seaweed is the wild green purple that climax is acquired with the depth of water when 50~60cm 2 days before and after spring tide
Dish.
Before flood tide or just start at ebb tide, due to the effect of seawater, green thallus of porphyra unfold completely in water and
Strain is separated from each other with strain, and the silt and foreign matter adhered in gatherer process in this way is easy to, and when acquiring in water, green
Thallus of porphyra feel and Enteromorpha, sea lettuce class are easily discriminated and come, therefore the green seaweed frond of such method acquisition is purer
Only, pure green seaweed raw material is the source guarantee for preparing high-quality seaweed ready-to-eat food.
A kind of preparation method of above-mentioned green seaweed ready-to-eat food, includes the following steps:
S1. green seaweed is shredded and is washed, clean salinity, removed remaining silt impurity, obtain the green seaweed of raw material;
S2. add water that rapeseed cake is made through 3 roll-ins the green seaweed of raw material in S1;
S3. the rapeseed cake is cut into long 30cm, the slice of wide 20cm coats baste after one section of drying, two-stage drying is to aqueous
Rate is 3%, and oil spout is sliced up to green seaweed ready-to-eat food.
In order to increase nutrition and the mouthfeel of green seaweed ready-to-eat food, coating baste rear surface be sprinkled into after appropriate sesame again into
Enter two-stage drying.
Wide reef film raw material, after removing the processes such as raw meat, color protection, seasoning, molding, oil spout, strip of sheet instant food obtained
For blackish green, crisp taste, it is tasty, without fishy smell, durable Tibetan.The processing flow of green seaweed ready-to-eat food is:Former algae harvesting
Clean → cut the dish and clean → cake → dehydration → drying → baste preparation → processed seasons → baking → and is sliced → packaging → and be classified
Packaging.It is bottled to season green seaweed non-toxic plastic tank, every green seaweed is cut into 10, and every fills 30~50, it is also possible to long and narrow
Small plastic bag fills, the green seaweed small pieces 4~6 per packed 0.3 gram.Instant sea sedge finished product is green, the fresh perfume (or spice) of mouthfeel, finished product addition
10 DEG C or less dark dry places are stored in after drier.
Preferably, one section of dry temperature setting described in S3 is 60 DEG C, and drying to moisture content is 65%~75%.This hair
Improving eyesight is to keep the pigment ratio that green seaweed frond Central Plains has, and ensures the exterior quality of product.
Preferably, the temperature of two-stage drying described in S3 is 150~170 DEG C, and the time is 30~60 seconds.
The temperature of two-stage drying is 150~170 DEG C, and two-stage drying and one section of dry temperature difference formed remove fishy smell
Except there is certain effect, and further stabilize frond Determination of Chlorophyll content.Drying to moisture content is 3%, is conducive to ensure green purple
The delicious and crisp mouthfeel of dish instant food is not only convenient for the preservation of instant food, and high temperature increases volatile materials in green seaweed frond
Content, sea sedge taste are purer.
Preferably, in order to remove raw meat and pigment protection, described in S2 plus water water temperature is 8 ~ 10 DEG C.
Preferably, washing described in S1 is to be washed 5~10 minutes with 8~10 DEG C of fresh water.
Green laver nutritive is abundant, not only contains abundant essential amino acid, protein, aliphatic acid, vitamin and mine
Material composition has very high nutritional ingredient.Therefore, in green seaweed ready-to-eat food preparation process, water and frond is added to wash temperature
Degree is set as 8 ~ 10 DEG C, and wash time is arranged 5 ~ 10 minutes, fresh-keeping and avoid the stream of each nutritional ingredient for green seaweed frond
Very crucial effect is played in mistake.
The invention has the advantages that:
Green seaweed ready-to-eat food prepared by the present invention is basic raw material with high-quality wild green seaweed, by the way that anchovy sauce, shrimp juice, sea is added
The baste of specific proportioning with juice, salt, granulated sugar and monosodium glutamate, obtains the instant green laver food of rich in taste, and mouthfeel is fresh
Perfume (or spice), delicious and crisp without fishy smell, it is durable hide, it is green and healthy, there are interests to develop and use wild green seaweed, increase the economic valence of wild green seaweed
Value.
Description of the drawings
Fig. 1 prepares unit for green seaweed ready-to-eat food.
Specific implementation mode
It is further illustrated the present invention below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
It limits in any form.Unless stated otherwise, the present invention uses reagent, method and apparatus routinely try for the art
Agent, method and apparatus.
Unless stated otherwise, following embodiment agents useful for same and material are purchased in market.
Embodiment 1
A kind of green seaweed ready-to-eat food, the raw material of following parts by weight are prepared:Including green seaweed and baste, the seasoning
Liquid includes anchovy sauce, shrimp juice, kelp juice, salt, granulated sugar and monosodium glutamate, and the raw material of following parts by weight is prepared, specific raw material group
Divide and its content is shown in Table 1.
The preparation process of above-mentioned green seaweed ready-to-eat food is:
S1. green seaweed chopping washing:Clean green seaweed raw material is cut into 1 cm with shredding machine2, the structure of shredding machine, which is similar to, to be twisted
Meat machine, porose disc size is directly proportional to the green glossiness of seaweed finished product, and the green seaweed of chopping washs 8 minutes with 8 DEG C of fresh water, mesh
Mainly clean salinity, remove remaining silt impurity.
S2. green seaweed cake:The raw material algae of chopping is made to the process of rapeseed cake through 3 roll-ins, manually cake processed pours into cake processed
It is firmly uniform when slurry, keep thickness consistent, the temperature of cake water processed is advisable with 10 DEG C.Roll pressing cake has the effect of dehydration concurrently,
The thin slice pressed is cut into 30 × 20 cm sizes feeding far infrared oven with perching knife and is dried to aqueous 70%, 60 DEG C of drying temperature.
S3. seasoning, oil spout:It places after baste modulation 2 weeks and is dripped on sponge roller through mouth of being infused by liquid reserve tank, bake seaweed
By equably sucking baste when sponge roller, every inhalable 1 g, surface enters back into second of baking after being sprinkled into appropriate sesame
It is roasting.Dry green seaweed is added to by automatic feeding on stainless steel cloth conveyer belt, into baking box, is toasted through 160 DEG C
After 50 seconds, the moisture of green seaweed is made to drop to 3% or so, after oil spout after vertical and horizontal auto slice, every green purple
Dish weight 0.3g.
It is bottled to season green seaweed non-toxic plastic tank, every green seaweed is cut into 10, and every fills 30~50, it is also possible to narrow
Long small plastic bag dress, the green seaweed small pieces 4~6 per packed 0.3 gram.Instant sea sedge finished product is green, and the fresh perfume (or spice) of mouthfeel, finished product adds
It is stored in 10 DEG C or less dark dry places after entering drier.
Embodiment 2 ~ 11
A kind of green seaweed ready-to-eat food, is prepared from the following materials:Including green seaweed and baste, the baste includes fish
Juice, shrimp juice, kelp juice, salt, granulated sugar and monosodium glutamate, the raw material of following parts by weight are prepared, and specific raw material components and its contain
Amount is shown in Table 1.Preparation method is same as Example 1.
Table 1
| Serial number | Anchovy sauce | Shrimp juice | Kelp juice | Salt | Granulated sugar | Monosodium glutamate |
| Embodiment 1 | 1 | 1.2 | 1.6 | 2.2 | 4 | 0.6 |
| Embodiment 2 | 0.8 | 1.2 | 1.6 | 2.2 | 4 | 0.6 |
| Embodiment 3 | 1.2 | 1.2 | 1.6 | 2.2 | 4 | 0.6 |
| Embodiment 4 | 1 | 1 | 1.6 | 2.2 | 4 | 0.6 |
| Embodiment 5 | 1 | 1.5 | 1.6 | 2.2 | 4 | 0.6 |
| Embodiment 6 | 1 | 1.2 | 1.8 | 2.2 | 4 | 0.6 |
| Embodiment 7 | 1 | 1.2 | 1.6 | 2 | 4 | 0.6 |
| Embodiment 8 | 1 | 1.2 | 1.6 | 2.5 | 4 | 0.6 |
| Embodiment 9 | 1 | 1.2 | 1.6 | 2.2 | 5 | 0.6 |
| Embodiment 10 | 1 | 1.2 | 1.6 | 2.2 | 4 | 0.5 |
| Embodiment 11 | 1 | 1.2 | 1.6 | 2.2 | 4 | 0.8 |
Comparative example 1 ~ 11
A kind of green seaweed ready-to-eat food, the raw material of following parts by weight are prepared:Including green seaweed and baste, the seasoning
Liquid includes anchovy sauce, shrimp juice, kelp juice, salt, granulated sugar and monosodium glutamate, and the raw material of following parts by weight is prepared, specific raw material group
Divide and its content is shown in Table 1.Preparation method is same as Example 1.
Table 2
| Serial number | Anchovy sauce | Shrimp juice | Kelp juice | Salt | Granulated sugar | Monosodium glutamate |
| Comparative example 1 | 0.5 | 1.2 | 1.6 | 2.2 | 4 | 0.6 |
| Comparative example 2 | 1.5 | 1.2 | 1.6 | 2.2 | 4 | 0.6 |
| Comparative example 3 | 1 | 0.5 | 1.6 | 2.2 | 4 | 0.6 |
| Comparative example 4 | 1 | 2 | 1.6 | 2.2 | 4 | 0.6 |
| Comparative example 5 | 1 | 1.2 | 1 | 2.2 | 4 | 0.6 |
| Comparative example 6 | 1 | 1.2 | 2 | 2.2 | 4 | 0.6 |
| Comparative example 7 | 1 | 1.2 | 1.6 | 1.5 | 4 | 0.6 |
| Comparative example 8 | 1 | 1.2 | 1.6 | 3 | 4 | 0.6 |
| Comparative example 9 | 1 | 1.2 | 1.6 | 2.2 | 6 | 0.6 |
| Comparative example 10 | 1 | 1.2 | 1.6 | 2.2 | 3 | 0.6 |
| Comparative example 11 | 1 | 1.2 | 1.6 | 2.2 | 4 | 1 |
Comparative example 12
A kind of preparation method of green seaweed ready-to-eat food, preparation process is substantially the same manner as Example 1, wherein one section of drying temperature
It it is 50 DEG C, two-stage drying temperature is 160 DEG C.
Comparative example 13
A kind of preparation method of green seaweed ready-to-eat food, preparation process is substantially the same manner as Example 1, wherein one section of drying temperature
It it is 60 DEG C, two-stage drying temperature is 120 DEG C.
As a result it detects
A kind of green seaweed ready-to-eat food that embodiment 1~11 and reference examples 1~13 are prepared is subjected to sensory quality assessment, is surveyed
Determine index and assay method is as follows:
1 green seaweed ready-to-eat food naked eyes evaluation standards of grading of table
| Project | Standard requirement | Partition |
| Color and luster | It is blackish green, it is glossy | 25 |
| Mouthfeel | Crisp taste, free from admixture | 25 |
| Taste | Tasty, taste is abundant | 25 |
| Smell | Without fishy smell | 25 |
Testing result is as shown in table 2.
Score is analyzed in 2 sensory evaluation of table
| Serial number | Color and luster | Mouthfeel | Taste | Smell | Total score |
| Embodiment 1 | 25 | 25 | 25 | 25 | 100 |
| Embodiment 2 | 25 | 25 | 24 | 24 | 98 |
| Embodiment 3 | 25 | 24 | 24 | 24 | 97 |
| Embodiment 4 | 25 | 23 | 24 | 25 | 97 |
| Embodiment 5 | 25 | 24 | 24 | 23 | 96 |
| Embodiment 6 | 25 | 24 | 23 | 23 | 95 |
| Embodiment 7 | 25 | 23 | 22 | 24 | 94 |
| Embodiment 8 | 25 | 22 | 22 | 23 | 93 |
| Embodiment 9 | 25 | 21 | 24 | 24 | 94 |
| Embodiment 10 | 25 | 23 | 23 | 23 | 93 |
| Embodiment 11 | 25 | 25 | 23 | 24 | 97 |
| Comparative example 1 | 25 | 20 | 18 | 20 | 83 |
| Comparative example 2 | 25 | 20 | 21 | 18 | 84 |
| Comparative example 3 | 25 | 20 | 19 | 18 | 82 |
| Comparative example 4 | 25 | 20 | 20 | 16 | 81 |
| Comparative example 5 | 18 | 20 | 21 | 24 | 83 |
| Comparative example 6 | 22 | 16 | 20 | 24 | 82 |
| Comparative example 7 | 25 | 18 | 17 | 25 | 85 |
| Comparative example 8 | 25 | 17 | 15 | 25 | 82 |
| Comparative example 9 | 24 | 18 | 18 | 25 | 85 |
| Comparative example 10 | 23 | 18 | 16 | 25 | 82 |
| Comparative example 11 | 25 | 17 | 16 | 25 | 83 |
| Comparative example 12 | 20 | 22 | 18 | 18 | 78 |
| Comparative example 13 | 18 | 20 | 15 | 15 | 68 |
By the sensory evaluation analysis result of table 2 it is found that compared with reference examples 1~11, various embodiments of the present invention are prepared
Green seaweed ready-to-eat food reference examples are substantially better than on aroma and flavor, color and luster, not only original thick taste of green seaweed, does not have
It is blackish green to have extra large fishy smell, the also special aroma with concoction, color, and color and luster is smooth, and is formulated reasonable, instant food obtained
Product take into account nutrition, color and luster and taste, crisp taste, tasty.Compared with comparative example 12 and 13, it can be seen that of the invention
The Two stage dryer temperature of preparation method and its between temperature difference be also vital for the mouthfeel of final sea sedge product.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (8)
1. a kind of green seaweed ready-to-eat food, which is characterized in that including green seaweed and baste, the baste includes anchovy sauce, shrimp
Juice, kelp juice, salt, granulated sugar and monosodium glutamate, are prepared by following raw material in parts by weight:0.8 ~ 1.2 part of anchovy sauce, shrimp juice 1 ~
1.5 parts, 1.5 ~ 1.8 parts of kelp juice, 2 ~ 2.5 parts of salt, 4 ~ 5 parts of granulated sugar, 0.5 ~ 0.8 part of monosodium glutamate.
2. green seaweed ready-to-eat food as described in claim 1, which is characterized in that the baste by following parts by weight raw material
It is prepared:1 part of anchovy sauce, 1.2 parts of shrimp juice, 1.6 parts of kelp juice, 2.2 parts of salt, 4 parts of granulated sugar, 0.6 part of monosodium glutamate.
3. green seaweed ready-to-eat food as described in claim 1, which is characterized in that the green seaweed is climax band 2 days before and after spring tide
The wild green seaweed that the depth of water acquires when being 50~60cm.
4. a kind of preparation method of any one of claim 1 ~ 3 green seaweed ready-to-eat food, which is characterized in that including walking as follows
Suddenly:
S1. green seaweed is shredded and is washed, clean salinity, removed remaining silt impurity, obtain the green seaweed of raw material;
S2. add water that rapeseed cake is made through 3 roll-ins the green seaweed of raw material in S1;
S3. the rapeseed cake is cut into long 30cm, the slice of wide 20cm coats baste after one section of drying, two-stage drying is to aqueous
Rate is 3%, and oil spout is sliced up to green seaweed ready-to-eat food.
5. the preparation method of green seaweed ready-to-eat food as claimed in claim 4, which is characterized in that one section of dry temperature described in S3
Degree is 60 DEG C, and drying to moisture content is 65%~75%.
6. the preparation method of green seaweed ready-to-eat food as claimed in claim 4, which is characterized in that the temperature of two-stage drying described in S3
Degree is 150~170 DEG C, and the time is 30~60 seconds.
7. the preparation method of green seaweed ready-to-eat food as claimed in claim 4, which is characterized in that described in S2 plus water water temperature be 8 ~
10℃。
8. the preparation method of green seaweed ready-to-eat food as claimed in claim 4, which is characterized in that washing described in S1 for 8~
10 DEG C of fresh water washs 5~10 minutes.
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Citations (5)
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|---|---|---|---|---|
| CN1408263A (en) * | 2002-08-15 | 2003-04-09 | 姚儒英 | Method for producing seaweed food and its product |
| CN102613611A (en) * | 2012-04-27 | 2012-08-01 | 南京财经大学 | Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology |
| EP1924149B1 (en) * | 2005-05-23 | 2017-08-02 | Intercontinental Great Brands LLC | Confectionery composition including an elastomeric component, a cooked saccharide component, and a flavor |
| CN107028113A (en) * | 2017-04-14 | 2017-08-11 | 晋江力绿食品有限公司 | Original flavor sea sedge and its manufacture craft |
| CN107232533A (en) * | 2017-03-10 | 2017-10-10 | 大连工业大学 | A kind of instant sea sedge made by raw material of sea-tangle and preparation method thereof |
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2018
- 2018-05-10 CN CN201810444385.9A patent/CN108685052A/en active Pending
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|---|---|---|---|---|
| CN1408263A (en) * | 2002-08-15 | 2003-04-09 | 姚儒英 | Method for producing seaweed food and its product |
| EP1924149B1 (en) * | 2005-05-23 | 2017-08-02 | Intercontinental Great Brands LLC | Confectionery composition including an elastomeric component, a cooked saccharide component, and a flavor |
| CN102613611A (en) * | 2012-04-27 | 2012-08-01 | 南京财经大学 | Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology |
| CN107232533A (en) * | 2017-03-10 | 2017-10-10 | 大连工业大学 | A kind of instant sea sedge made by raw material of sea-tangle and preparation method thereof |
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Application publication date: 20181023 |