CN108967936A - A kind of production method of instant type sea sedge roe product - Google Patents
A kind of production method of instant type sea sedge roe product Download PDFInfo
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- CN108967936A CN108967936A CN201810896215.4A CN201810896215A CN108967936A CN 108967936 A CN108967936 A CN 108967936A CN 201810896215 A CN201810896215 A CN 201810896215A CN 108967936 A CN108967936 A CN 108967936A
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- roe
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- sea sedge
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- 241000541656 Carex marina Species 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000000839 emulsion Substances 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 31
- 235000010469 Glycine max Nutrition 0.000 claims description 31
- 244000269722 Thea sinensis Species 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 28
- 235000013336 milk Nutrition 0.000 claims description 27
- 239000008267 milk Substances 0.000 claims description 27
- 210000004080 milk Anatomy 0.000 claims description 27
- 235000013616 tea Nutrition 0.000 claims description 26
- 239000003205 fragrance Substances 0.000 claims description 25
- 239000000853 adhesive Substances 0.000 claims description 22
- 230000001070 adhesive effect Effects 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
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- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
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- 238000003756 stirring Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 9
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
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- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
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- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
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- 108010000912 Egg Proteins Proteins 0.000 claims description 5
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- 229920002907 Guar gum Polymers 0.000 claims description 5
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- 229930003427 Vitamin E Natural products 0.000 claims description 5
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- 230000001680 brushing effect Effects 0.000 claims description 5
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- 239000008120 corn starch Substances 0.000 claims description 5
- 125000004122 cyclic group Chemical group 0.000 claims description 5
- 238000007872 degassing Methods 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
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- 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 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
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- 229960002154 guar gum Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 235000020339 pu-erh tea Nutrition 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- CTKINSOISVBQLD-UHFFFAOYSA-N Glycidol Chemical compound OCC1CO1 CTKINSOISVBQLD-UHFFFAOYSA-N 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000021466 carotenoid Nutrition 0.000 claims description 4
- 150000001747 carotenoids Chemical class 0.000 claims description 4
- 239000000473 propyl gallate Substances 0.000 claims description 4
- 235000010388 propyl gallate Nutrition 0.000 claims description 4
- 229940075579 propyl gallate Drugs 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 240000003889 Piper guineense Species 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 235000007215 black sesame Nutrition 0.000 claims description 2
- 235000021438 curry Nutrition 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 235000006708 antioxidants Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
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- 239000002781 deodorant agent Substances 0.000 abstract description 2
- 239000008213 purified water Substances 0.000 description 5
- 229940099112 cornstarch Drugs 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000040738 Sesamum orientale Species 0.000 description 2
- 239000007767 bonding agent Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- 241001519451 Abramis brama Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001609213 Carassius carassius Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 241001465805 Nymphalidae Species 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010064983 Ovomucin Proteins 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000007885 magnetic separation Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- 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
A kind of production method of instant type sea sedge roe product, roe raw material is fresh or freezes fresh-water fishes roe, go peel, roe anti-oxidant with deodorant processing by roe, roe is marinated, roe modulation molding, sea sedge molding and bonding, vacuum be baked and etc. obtained instant type sea sedge roe product.Instant type sea sedge roe product produced by the present invention has advantage in good taste, full of nutrition.
Description
Technical field
The present invention relates to a kind of production methods of instant type sea sedge roe product, belong to aquatic products deep process technology field.
Background technique
Roe contain the protein such as a large amount of ovalbumin, globulin, ovomucoid and ichthyn and calcium, phosphorus,
Iron, vitamin (A, B, C, D, E etc.), riboflavin and cholesterol, are the good growth regulators of brain and marrow, while being eyes
Ideal protective agent.About 65 ~ 85 grams of moisture content of every 100 grams of roe, 0.6 ~ 4.2 gram of fat, 12.1 ~ 33.1 grams of crude protein, from nutrition
For angle, feed roe builds up health, brain tonic and the effects of black hair, makes one to radiate the vigour of youth, especially to children growth
It develops even more important.
Summary of the invention
It is an object of that present invention to provide a kind of production methods of instant type sea sedge roe product.
To achieve the above object, present invention provide the technical scheme that a kind of producer of instant type sea sedge roe product
Method, including the following steps:
Step 1: the roe with peel is washed with water completely, then the roe with peel is put into agitating device
Jacketed pan in, add 3-5 times of roe quality water, addition roe quality 0.2-0.5% acetic acid, be heated with stirring to 75-85 DEG C
And 8-12min is kept the temperature, until peel all ruptures；First using 20 mesh filter screens filtering removal peel, roe and hot water are collected；It uses again
100 mesh filter screens filter off hot water and collect roe, and roe drains after being cooled to room temperature；
Step 2: emulsion mixture, roe, tea powder are mixed by 2 ~ 4:3 ~ 5:3 mass ratio, it is placed in vacuum tumbler, very
Empty tumbler setup parameter condition is -0.50 ~ -0.80Mpa of vacuum gauge pressure, revolving speed 15-20r/min, 15-30 DEG C of temperature, processing
Material is released after 20-30min, roe is collected by filtration after being rinsed with water completely；The preparation method of the emulsion mixture includes:
It disperses emulsifier in the water of 8-10 times of its quality, is then emulsified to obtain thick emulsion with high-shear emulsion machine；Then it uses
High pressure homogenizer obtains emulsion, its quality is then added into the emulsion to described thick emulsion cyclic process 3-5 times
The vitamin E of 0.2-0.5%, the carotenoid of 0.1-0.3%, 0.1-0.3% propylgallate, the Vitamin C of 0.2-0.5%
The tea polyphenols of acid, 0.1-0.3%, after mixing up to emulsion mixture；The composition of raw materials of the emulsifier includes following weight
Part raw material: the fatty acid mono glycidol of 30-50 parts by weight, the sucrose ester of 20-40 parts by weight, 20-40 parts by weight soybean phosphorus
The methyl glycol fatty acid ester of rouge, 20-40 parts by weight；
Step 3: the roe that second step obtains is uniformly mixed with curing agent by the mass ratio of 1:1 ~ 2, it is put into vacuum tumbler
In, vacuum tumbler setup parameter condition be -0.045 ~ -0.060Mpa of vacuum gauge pressure, revolving speed 5-8r/min, 15-30 DEG C of temperature,
Processing 60-90min separates roe with curing agent, roe drains after washing with water after the completion；The raw material packet of the curing agent
Include the raw material of following parts by weight: 10-15 parts by weight Corn starch, 10-15 parts by weight of cyclodextrin, 10-15 parts by weight flour, 15-
30 parts by weight cooking wine, 10-20 parts by weight red wine, 15-30 parts by weight fragrance powder, 5-10 parts of weight sodium bicarbonates, 0.5-1.0 weight
Part citric acid, 3-5 parts by weight vinegar, 2-5 portions of weight white granulated sugars, 1-3 parts by weight salt, the composition of raw materials of the fragrance powder include
The raw material of following parts by weight: 20-30 parts by weight ginger, 10-20 parts of weight purple perillas, 10-20 parts of weight lemon-grasses, 10-20 weight
Part passion fruit, 10-20 parts by weight spiceleaf, 10-20 parts by weight pepper, 10-20 parts by weight dried orange peel；
Step 4: adding the seasoning of the auxiliary material of its quality 5-20%, 1-5% into the roe that third step obtains, stir evenly；Institute
Stating auxiliary material is at least one of preserved egg yellow, cooking coarse cereal powder, puffed cereal powder, Vegetable powder；The seasoning is cheese, curry
One of powder, green onion face powder, spiced salt powder, lemon juice, vanilla powder, salted egg's bloom, black sesame powder, table salt；
Step 5: the roe that the 4th step obtains to be filled to the centre for the concentric loop being made of to one skin of soya-bean milk and sea sedge, then
It is placed in vacuum oven, obtains instant type sea sedge roe product through baking.
Preferred technical solution are as follows: the tea powder is crushed by the stem tea of the raw tea of Pu'er tea or green tea and crosses 200 meshes
The fine powder obtained afterwards.
Preferred technical solution are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 100 mesh are crushed to up to fragrance powder.
Preferred technical solution are as follows: -0.05 ~ -0.06Mpa of vacuum gauge pressure of the vacuum oven is, when baking, in 50-
15-20min is baked under the conditions of 60 DEG C.
Preferred technical solution are as follows: the preparation method of the skin of soya-bean milk and the concentric loop of sea sedge composition includes the following steps:
A, new fresh laver is cleaned up, the thin slice of thickness 1-3mm is pressed into after chopping, dry 20- under the conditions of 90-110 DEG C
30min, obtain moisture content be 20-25% nori, the adhesive of uniform brushing thickness 0.2-0.5mm in nori,
Bedding fresh bean curd skin on adhesive, pressing bond the skin of soya-bean milk and nori；The preparation method of described adhesive are as follows: by 20-30
The egg white of parts by weight, the dextrin of 10-15 parts by weight, the konjaku powder of 10-15 parts by weight, 5-8 parts by weight guar gum, 5-8
The pectin of parts by weight, surplus are water, amount to 100 parts by weight, are sufficiently mixed uniformly, are placed on -0.05 ~ -0.06Mpa of vacuum gauge pressure
Environment in after degassing process 1-3min up to adhesive；
B, by after bonding sea sedge and the skin of soya-bean milk, be cut into the strip of 2 ~ 10cm of width, then join end to end and concentric ring is made
Shape, the skin of soya-bean milk is in the inside of annular, and sea sedge is in the outside of annular；End to end joint is bonded with described adhesive.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
Instant type sea sedge roe product produced by the present invention has advantage in good taste, full of nutrition.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
A kind of embodiment one: production method of instant type sea sedge roe product
A kind of production method of instant type sea sedge roe product, roe raw material are fresh or freeze fresh-water fishes roe, the jelly
Fresh-water fishes roe is tied, is first placed in 4 DEG C of temperature environments before production and slowly thaws, then take out roe drained and standby.
A kind of production method of instant type sea sedge roe product, the fresh-water fishes are green grass, silver carp, bighead, carp, crucian carp
One of fish, bream etc. are a variety of.
A kind of production method of instant type sea sedge roe product, comprises the following steps that.
(1) roe goes peel
Roe with peel is cleaned into impurity removing with food-grade purified water.Roe with peel is put into stirring dress
In the jacketed pan set, the food-grade purified water of 3 times of roe quality of addition is added the acetic acid of roe quality 0.2%, is heated with stirring to
75 DEG C and 12min is kept the temperature, until peel all ruptures；Removal peel is filtered using 20 mesh filter screens, collects roe and hot water；It uses again
100 mesh filter screens filter off hot water and collect roe, then drained and standby with cold water cooling roe to room temperature.
(2) roe is anti-oxidant processes with deodorant
The preparation of emulsion.Emulsifier is dissolved in the food-grade purified water of 8 times of its quality, is placed in ice-water bath, uses high shear
Mulser emulsification, revolving speed 8000r/min, time 5min obtain thick emulsion；Then by thick emulsion through excess pressure 25MPa
High-pressure homogeneous cyclic process 5 times, obtain emulsion.It is stored in 6 DEG C of environment, must be used interior for 24 hours after emulsion processing.Institute
The emulsifiers formula stated is 30 parts of fatty acid mono glycidols, 20 parts of sucrose esters, 20 parts of soybean lecithins, 20 parts of propylene glycol fatty acids
Ester.
Add antioxidant.Into emulsion, the no food of its 0.2% vitamin E of quality, 0.1% carotenoid, 0.1% is added
The fat-soluble antioxidants such as sub- propyl propionate, then add the water soluble antioxidants such as 0.2% ascorbic acid, 0.1% tea polyphenols.
Emulsion, roe, tea powder are mixed by the mass ratio of 3:4:3, are placed in vacuum tumbler, setup parameter condition is
Vacuum gauge pressure -0.50Mpa, revolving speed 15r/min, 15 DEG C of temperature process 20min.Treated, and material is released, and is purified through food-grade
60 meshes are rinsed and crossed to water well, collects roe, spare.
The tea powder refers to that the stem tea of the raw tea of Pu'er tea or green tea is crushed and obtains fine powder after crossing 200 meshes.
(3) roe is marinated
The marinated agent prescription are as follows: 10 parts of cornstarch, 10 parts of cyclodextrin, 10 parts of long patent flours, 15 portions of cooking wine, 10-20 parts it is red
Wine, 15 parts of fragrance, 5 parts of sodium bicarbonates (food grade saleratus), 0.5 part of citric acid, 3 parts of vinegars, 2 portions of white granulated sugars, 1 portion of salt.
The fragrance formulations are 20 portions of gingers, 10 parts of purple perillas, 10 portions of lemon-grasses, 10 parts of passion fruits, 10 portions of spiceleafs, 10 parts of Hus
Green pepper, 10 parts of dried orange peels are mixed in proportion each raw material of fragrance using preceding, crush and sieve with 100 mesh sieve to obtain fragrance powder, spare.
Roe is uniformly mixed with curing agent by 1:1 mass ratio, is put into vacuum knead-salting machine, setup parameter condition is
Vacuum gauge pressure -0.045Mpa, revolving speed 5r/min, 15 DEG C of temperature process 60min.
After the completion of marinated, roe is separated with curing agent, curing agent reusable 2 times；Roe is through food-grade purified water
Cleaning drains, spare.
(4) roe modulation molding
The auxiliary material of its quality 5%, 1% seasoning are added into the roe after pickling, is stirred evenly, it is spare.
The auxiliary material is one of preserved egg yellow, cooking coarse cereal powder, puffed cereal powder, Vegetable powder or a variety of.In this reality
Applying is specially preserved egg yellow in example.
The seasoning is cheese, curry powder, green onion face powder, spiced salt powder, lemon juice, vanilla powder, salted egg's bloom, sesame
One of powder, table salt are modulated into cheese taste, curried taste, green onion fragrance, spiced salt taste, lemon, vanilla flavored, salted egg's taste, sesame
Numb taste, original flavor.It is in the present embodiment specially cheese.
(5) sea sedge molding and bonding
Fresh laver is cleaned up, the flake of thickness 1mm is pressed into after chopping, in 90 DEG C of drying 20min, obtains 20% moisture
The nori of content.The adhesive of uniform brushing thickness 0.2mm in nori, bedding fresh bean curd skin on the adhesive, gently
Pressing, bonds the skin of soya-bean milk and nori sufficiently.
The seaweed pretreatment refers to that seaweed removes metal sundries through magnetic separation, and miscellaneous through color sorting rejecting fishing net, plastics etc.
Object.
The preparation method of described adhesive is, by 20 parts by weight egg white, 10 parts by weight dextrin, 10 parts by weight konjaku powders, 5
Part guar gum, 5 parts by weight pectin, remaining is food-grade purified water, and total 100 parts by weight are sufficiently mixed uniformly, is placed on true
It is spare in the environment of empty gauge pressure -0.05Mpa after degassing process 1min.
(6) vacuum is baked
By after bonding sea sedge and the skin of soya-bean milk, be cut into the strip of one fixed width, roll into circular ring shape, oval ring, side annular
The shape Deng needed for, the skin of soya-bean milk is on the inside of annulus, and sea sedge is on the outside of annulus；A small amount of adhesive is brushed in annulus joint, and flicking squeezes,
It is fixed-type.Seasoned roe is filled among annular sea sedge and the skin of soya-bean milk, until roe high level reaches ring edge.
The sea sedge skin of soya-bean milk annulus of full roe will be filled, is placed in vacuum gauge pressure -0.05MPa environment, 50 DEG C of bakings
15min, the roe sea sedge cooked.
(7) it packs
Shortening roe sea sedge is placed on food grade plastic support film, plastic foil is put into high-barrier food grade plastic packaging bag
In, it completes to pack using " vacuumizing-inflated with nitrogen-hot-seal " integral process, obtains instant type sea sedge roe product.
A kind of embodiment two: production method of instant type sea sedge roe product
A kind of production method of instant type sea sedge roe product, including the following steps:
Step 1: the roe with peel is washed with water completely, then the roe with peel is put into agitating device
Jacketed pan in, 5 times of roe quality of water of addition adds the acetic acid of roe quality 0.5%, is heated with stirring to 85 DEG C and keeps the temperature
8min, until peel all ruptures；First using 20 mesh filter screens filtering removal peel, roe and hot water are collected；It is filtered again with 100 mesh filter screens
It removes hot water and collects roe, roe drains after being cooled to room temperature；
Step 2: emulsion mixture, roe, tea powder are mixed by the mass ratio of 2:3:3, it is placed in vacuum tumbler, vacuum rolling
Rubbing machine setup parameter condition is vacuum gauge pressure -0.80Mpa, revolving speed 20r/min, 30 DEG C of temperature, puts material after processing 30min
Out, roe is collected by filtration after being rinsed with water completely；The preparation method of the emulsion mixture includes: to disperse its matter for emulsifier
In the water of 10 times of amount, then emulsified to obtain thick emulsion with high-shear emulsion machine；Then using high pressure homogenizer to the thick cream
Change liquid cyclic process 5 times, obtains emulsion, the vitamin E of its quality 0.5%, 0.3% class are then added into the emulsion
Carrotene, 0.3% propylgallate, 0.5% ascorbic acid, 0.3% tea polyphenols, after mixing up to emulsification mixing
Liquid；The composition of raw materials of the emulsifier includes the raw material of following parts by weight: the fatty acid mono glycidol of 50 parts by weight, 40 parts by weight
Sucrose ester, the soybean lecithins of 40 parts by weight, 40 parts by weight methyl glycol fatty acid ester；
Step 3: the roe that second step obtains is uniformly mixed with curing agent by the mass ratio of 1:2, it is put into vacuum tumbler,
Vacuum tumbler setup parameter condition is vacuum gauge pressure -0.060Mpa, revolving speed 8r/min, 30 DEG C of temperature, processes 90min, is completed
Afterwards, roe is separated with curing agent, roe drains after washing with water；The raw material of the curing agent includes the original of following parts by weight
Material: 15 parts by weight Corn starch, 15 parts by weight of cyclodextrin, 15 parts by weight flour, 30 parts by weight cooking wine, 20 parts by weight red wines, 30
Parts by weight fragrance powder, 10 parts of weight sodium bicarbonates, 1.0 parts by weight of lemon acid, 5 parts by weight vinegars, 5 portions of weight white granulated sugars, 3 weight
Part salt, the composition of raw materials of the fragrance powder includes the raw material of following parts by weight: 30 parts by weight gingers, 20 parts of weight purple perillas, 20
Part weight lemon-grass, 20 parts by weight passion fruits, 20 parts by weight spiceleafs, 20 parts by weight peppers, 20 parts by weight dried orange peels；
Step 4: adding the seasoning of the auxiliary material of its quality 20%, 5% into the roe that third step obtains, stir evenly；It is described auxiliary
Material is the mixture that preserved egg yellow and puffed cereal powder are constituted according to the mass ratio of 1:1；The seasoning is curry powder；
Step 5: the roe that the 4th step obtains to be filled to the centre for the concentric loop being made of to one skin of soya-bean milk and sea sedge, then
It is placed in vacuum oven, obtains instant type sea sedge roe product through baking.
Preferred technical solution are as follows: the tea powder is crushed by the stem tea of the raw tea of Pu'er tea or green tea and crosses 200 meshes
The fine powder obtained afterwards.
Preferred technical solution are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 100 mesh are crushed to up to fragrance powder.
Preferred technical solution are as follows: the vacuum gauge pressure -0.06Mpa of the vacuum oven is, when baking, under the conditions of 60 DEG C
It is baked 20min.
Preferred technical solution are as follows: the preparation method of the skin of soya-bean milk and the concentric loop of sea sedge composition includes the following steps:
A, new fresh laver is cleaned up, the thin slice of thickness 3mm is pressed into after chopping, dried 30min under the conditions of 110 DEG C, obtain
The nori for being 25% to moisture content, the adhesive of uniform brushing thickness 0.5mm in nori, bedding is fresh on the adhesive
The skin of soya-bean milk, pressing bond the skin of soya-bean milk and nori；The preparation method of described adhesive are as follows: by the egg white of 30 parts by weight, 10-15
The dextrin of parts by weight, the konjaku powder of 15 parts by weight, the guar gum of 8 parts by weight, 8 parts by weight pectin, surplus is water, amount to
100 parts by weight are sufficiently mixed uniformly, are placed in the environment of vacuum gauge pressure -0.06Mpa after degassing process 3min up to bonding
Agent.
B, by after bonding sea sedge and the skin of soya-bean milk, be cut into the strip of width 10cm, then joining end to end, it is concentric to be made
Annular, the skin of soya-bean milk is in the inside of annular, and sea sedge is in the outside of annular；End to end joint is bonded with described adhesive.
A kind of embodiment three: production method of instant type sea sedge roe product
A kind of production method of instant type sea sedge roe product, including the following steps:
Step 1: the roe with peel is washed with water completely, then the roe with peel is put into agitating device
Jacketed pan in, 4 times of roe quality of water of addition adds the acetic acid of roe quality 0.35%, is heated with stirring to 80 DEG C and keeps the temperature
10min, until peel all ruptures；First using 20 mesh filter screens filtering removal peel, roe and hot water are collected；Again with 100 mesh filter screens
It filters off hot water and collects roe, roe drains after being cooled to room temperature；
Step 2: emulsion mixture, roe, tea powder are mixed by the mass ratio of 4:5:3, it is placed in vacuum tumbler, vacuum rolling
Rubbing machine setup parameter condition is vacuum gauge pressure -0.65Mpa, revolving speed 17r/min, 22 DEG C of temperature, puts material after processing 25min
Out, roe is collected by filtration after being rinsed with water completely；The preparation method of the emulsion mixture includes: to disperse its matter for emulsifier
In the water of 9 times of amount, then emulsified to obtain thick emulsion with high-shear emulsion machine；Then using high pressure homogenizer to the thick emulsification
Liquid cyclic process 3-5 times obtains emulsion, then added into the emulsion its quality 0.35% vitamin E, 0.2%
Carotenoid, 0.2% propylgallate, 0.35% ascorbic acid, 0.2% tea polyphenols, after mixing up to emulsify
Mixed liquor；The composition of raw materials of the emulsifier includes the raw material of following parts by weight: the fatty acid mono glycidol of 40 parts by weight, 30 weights
Measure the sucrose ester of part, the soybean lecithin of 30 parts by weight, 30 parts by weight methyl glycol fatty acid ester；
Step 3: the roe that second step obtains is uniformly mixed with curing agent by the mass ratio of 1:1.5, it is put into vacuum tumbler
In, vacuum tumbler setup parameter condition is vacuum gauge pressure -0.052Mpa, revolving speed 7r/min, 23 DEG C of temperature, processes 75min, complete
Cheng Hou separates roe with curing agent, and roe drains after washing with water；The raw material of the curing agent includes the original of following parts by weight
Material: 12 parts by weight Corn starch, 12 parts by weight of cyclodextrin, 12 parts by weight flour, 20 parts by weight cooking wine, 15 parts by weight red wines, 15-
30 parts by weight fragrance powder, 7 parts of weight sodium bicarbonates, 0.8 parts by weight of lemon acid, 4 parts by weight vinegars, 3.5 parts of weight white granulated sugars, 2
The composition of raw materials of parts by weight salt, the fragrance powder includes the raw material of following parts by weight: 25 parts by weight gingers, 15 parts of weight purples
Soviet Union, 15 parts of weight lemon-grasses, 15 parts by weight passion fruits, 15 parts by weight spiceleafs, 15 parts by weight peppers, 15 parts by weight dried orange peels；
Step 4: adding the seasoning of the auxiliary material of its quality 12.5%, 3% into the roe that third step obtains, stir evenly；It is described
Auxiliary material is Vegetable powder, specially celery powder；The seasoning is spiced salt powder；
Step 5: the roe that the 4th step obtains to be filled to the centre for the concentric loop being made of to one skin of soya-bean milk and sea sedge, then
It is placed in vacuum oven, obtains instant type sea sedge roe product through baking.
Preferred technical solution are as follows: the tea powder is crushed by the stem tea of the raw tea of Pu'er tea or green tea and crosses 200 meshes
The fine powder obtained afterwards.
Preferred technical solution are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 100 mesh are crushed to up to fragrance powder.
Preferred technical solution are as follows: the vacuum gauge pressure -0.055Mpa of the vacuum oven is, when baking, in 55 DEG C of conditions
Lower baking 18min.
Preferred technical solution are as follows: the preparation method of the skin of soya-bean milk and the concentric loop of sea sedge composition includes the following steps:
A, new fresh laver is cleaned up, the thin slice of thickness 2mm is pressed into after chopping, dried 25min under the conditions of 100 DEG C, obtain
The nori for being 22% to moisture content, the adhesive of uniform brushing thickness 0.35mm in nori, bedding is fresh on the adhesive
The skin of soya-bean milk, pressing bond the skin of soya-bean milk and nori；The preparation method of described adhesive are as follows: by the egg white of 25 parts by weight, 12 weights
Measure the dextrin of part, the konjaku powder of 13 parts by weight, the guar gum of 7 parts by weight, 6 parts by weight pectin, surplus is water, amount to
100 parts by weight are sufficiently mixed uniformly, are placed in the environment of vacuum gauge pressure -0.055Mpa after degassing process 2min up to bonding
Agent.
B, by after bonding sea sedge and the skin of soya-bean milk, be cut into the strip of width 8cm, then join end to end and concentric ring is made
Shape, the skin of soya-bean milk is in the inside of annular, and sea sedge is in the outside of annular；End to end joint is bonded with described adhesive.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (5)
1. a kind of production method of instant type sea sedge roe product, it is characterised in that: include the following steps:
Step 1: the roe with peel is washed with water completely, then the roe with peel is put into agitating device
Jacketed pan in, add 3-5 times of roe quality water, addition roe quality 0.2-0.5% acetic acid, be heated with stirring to 75-85 DEG C
And 8-12min is kept the temperature, until peel all ruptures；First using 20 mesh filter screens filtering removal peel, roe and hot water are collected；It uses again
100 mesh filter screens filter off hot water and collect roe, and roe drains after being cooled to room temperature；
Step 2: emulsion mixture, roe, tea powder are mixed by 2 ~ 4:3 ~ 5:3 mass ratio, it is placed in vacuum tumbler, very
Empty tumbler setup parameter condition is -0.50 ~ -0.80Mpa of vacuum gauge pressure, revolving speed 15-20r/min, 15-30 DEG C of temperature, processing
Material is released after 20-30min, roe is collected by filtration after being rinsed with water completely；The preparation method of the emulsion mixture includes:
It disperses emulsifier in the water of 8-10 times of its quality, is then emulsified to obtain thick emulsion with high-shear emulsion machine；Then it uses
High pressure homogenizer obtains emulsion, its quality is then added into the emulsion to described thick emulsion cyclic process 3-5 times
The vitamin E of 0.2-0.5%, the carotenoid of 0.1-0.3%, 0.1-0.3% propylgallate, the Vitamin C of 0.2-0.5%
The tea polyphenols of acid, 0.1-0.3%, after mixing up to emulsion mixture；The composition of raw materials of the emulsifier includes following weight
Part raw material: the fatty acid mono glycidol of 30-50 parts by weight, the sucrose ester of 20-40 parts by weight, 20-40 parts by weight soybean phosphorus
The methyl glycol fatty acid ester of rouge, 20-40 parts by weight；
Step 3: the roe that second step obtains is uniformly mixed with curing agent by the mass ratio of 1:1 ~ 2, it is put into vacuum tumbler
In, vacuum tumbler setup parameter condition be -0.045 ~ -0.060Mpa of vacuum gauge pressure, revolving speed 5-8r/min, 15-30 DEG C of temperature,
Processing 60-90min separates roe with curing agent, roe drains after washing with water after the completion；The raw material packet of the curing agent
Include the raw material of following parts by weight: 10-15 parts by weight Corn starch, 10-15 parts by weight of cyclodextrin, 10-15 parts by weight flour, 15-
30 parts by weight cooking wine, 10-20 parts by weight red wine, 15-30 parts by weight fragrance powder, 5-10 parts of weight sodium bicarbonates, 0.5-1.0 weight
Part citric acid, 3-5 parts by weight vinegar, 2-5 portions of weight white granulated sugars, 1-3 parts by weight salt, the composition of raw materials of the fragrance powder include
The raw material of following parts by weight: 20-30 parts by weight ginger, 10-20 parts of weight purple perillas, 10-20 parts of weight lemon-grasses, 10-20 weight
Part passion fruit, 10-20 parts by weight spiceleaf, 10-20 parts by weight pepper, 10-20 parts by weight dried orange peel；
Step 4: adding the seasoning of the auxiliary material of its quality 5-20%, 1-5% into the roe that third step obtains, stir evenly；Institute
Stating auxiliary material is at least one of preserved egg yellow, cooking coarse cereal powder, puffed cereal powder, Vegetable powder；The seasoning is cheese, curry
One of powder, green onion face powder, spiced salt powder, lemon juice, vanilla powder, salted egg's bloom, black sesame powder, table salt；
Step 5: the roe that the 4th step obtains to be filled to the centre for the concentric loop being made of to one skin of soya-bean milk and sea sedge, then
It is placed in vacuum oven, obtains instant type sea sedge roe product through baking.
2. the production method of instant type sea sedge roe product according to claim 1, it is characterised in that: the tea powder is by general
The fine powder that the stem tea of the raw tea of Pu'er tea tea or green tea is crushed and obtained after crossing 200 meshes.
3. the production method of instant type sea sedge roe product according to claim 1, it is characterised in that: the fragrance powder
The preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder and being uniformly mixed, 100 mesh are crushed to up to fragrance powder.
4. the production method of instant type sea sedge roe product according to claim 1, it is characterised in that: the vacuum oven
- 0.05 ~ -0.06Mpa of vacuum gauge pressure be when baking, to be baked 15-20min under the conditions of 50-60 DEG C.
5. the production method of instant type sea sedge roe product according to claim 1, it is characterised in that: the skin of soya-bean milk and sea sedge
The preparation method of the concentric loop of composition includes the following steps:
A, new fresh laver is cleaned up, the thin slice of thickness 1-3mm is pressed into after chopping, dry 20- under the conditions of 90-110 DEG C
30min, obtain moisture content be 20-25% nori, the adhesive of uniform brushing thickness 0.2-0.5mm in nori,
Bedding fresh bean curd skin on adhesive, pressing bond the skin of soya-bean milk and nori；The preparation method of described adhesive are as follows: by 20-30
The egg white of parts by weight, the dextrin of 10-15 parts by weight, the konjaku powder of 10-15 parts by weight, 5-8 parts by weight guar gum, 5-8
The pectin of parts by weight, surplus are water, amount to 100 parts by weight, are sufficiently mixed uniformly, are placed on -0.05 ~ -0.06Mpa of vacuum gauge pressure
Environment in after degassing process 1-3min up to adhesive；
B, by after bonding sea sedge and the skin of soya-bean milk, be cut into the strip of 2 ~ 10cm of width, then join end to end and concentric ring is made
Shape, the skin of soya-bean milk is in the inside of annular, and sea sedge is in the outside of annular；End to end joint is bonded with described adhesive.
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| CN115624148A (en) * | 2022-10-25 | 2023-01-20 | 徐州工程学院 | Sea sedge roll and preparation method thereof |
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