CN109303289A - A kind of bubble green pepper Shredded kelp and preparation method thereof - Google Patents
A kind of bubble green pepper Shredded kelp and preparation method thereof Download PDFInfo
- Publication number
- CN109303289A CN109303289A CN201811263194.9A CN201811263194A CN109303289A CN 109303289 A CN109303289 A CN 109303289A CN 201811263194 A CN201811263194 A CN 201811263194A CN 109303289 A CN109303289 A CN 109303289A
- Authority
- CN
- China
- Prior art keywords
- parts
- kelp
- green pepper
- bubble
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 71
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 41
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 27
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 240000007087 Apium graveolens Species 0.000 claims abstract description 14
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 14
- 235000010591 Appio Nutrition 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- RINPOXNCRXGFAV-FNXAHOOKSA-N (2s,4s,5r,6r)-5-amino-2-[(2s,3r,4r,5s,6r)-5-[(2s,3r,4r,5r,6r)-3-amino-5-hydroxy-6-(hydroxymethyl)-4-[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-2-[(2r,3s,4r,5r,6r)-6-[(e)-2-amino-3-hydroxyicos-4-enoxy]-4,5-dihydroxy-2-(h Chemical group O[C@@H]1[C@@H](O)[C@H](OCC(N)C(O)/C=C/CCCCCCCCCCCCCCC)O[C@H](CO)[C@H]1O[C@H]1[C@H](O)[C@@H](O[C@]2(O[C@H]([C@H](N)[C@@H](O)C2)C(O)C(O)CO)C(O)=O)[C@@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)[C@@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RINPOXNCRXGFAV-FNXAHOOKSA-N 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims 1
- 239000003337 fertilizer Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 17
- 241000220259 Raphanus Species 0.000 description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002496 iodine Chemical class 0.000 description 1
- 229940001881 kelp preparation Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L17/60—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of bubble green pepper Shredded kelps and preparation method thereof, it is made of raw material from the following weight: 120~150 parts of dry kelp, bubble 20~30 parts of rod chilli, 2~5 parts of lemon, 5~8 parts of ginger, 1~3 part of chilli oil, 5~8 parts of garlic, 6~9 parts of salt, 10~20 parts of radish, 10~20 parts of celery, 5~8 parts of green pepper, formula and the bubble green pepper Shredded kelp of method preparation through the invention, kelp color is luicd and elegant, mouthfeel is crisp and refreshing, rich in chewy texture, taste delicate flavour, unique flavor, and any chemical addition agent is not contained, edible health, it is full of nutrition.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of bubble green pepper Shredded kelp and preparation method thereof.
Background technique
Kelp also known as thallus laminariae, sea grass, synthetic fibre cloth etc., delicious taste are applicable to cold and dressed with sauce, burning, stewed etc. and cook convenient for storage
Prepare food mode, kelp heat is low, containing abundant colloid, dietary fiber, vitamin and minerals, have reducing blood lipid, it is hypoglycemic, adjust
Immune, anticoagulation, antitumor and other effects.
Bubble green pepper is distinctive seasoning in Sichuan cuisine, is that capsicum (pimiento, sharp green pepper or capsicum annum fasciculatum) is placed in pickles bubbly water
It makes, the Shredded kelp made using bubble green pepper as one of raw material, vinegar-pepper appetizing, flavor is full, is very popular to go with rice, go well with wine
Pickles.But existing bubble green pepper Shredded kelp, kelp color is obscure, has marine products fishy smell, and soft mouth feel is not crisp and refreshing enough, and delicate flavour loss is tight
Weight, and joined a large amount of chemical addition agents in production, it is eaten for a long time unhelpful to human body.
Summary of the invention
The present invention provides a kind of bubble green pepper Shredded kelp and preparation method thereof, the bubble green pepper that through the invention prepared by formula and method
Shredded kelp, kelp color is luicd and elegant, and mouthfeel is crisp and refreshing, rich in chewy texture, taste delicate flavour, unique flavor, and adds without containing any chemistry
Add agent, eats health, it is full of nutrition.
The technical solution of the present invention is as follows: a kind of bubble green pepper Shredded kelp, is made of raw material from the following weight: dry kelp 120~
150 parts, bubble 20~30 parts of rod chilli, 2~5 parts of lemon, 5~8 parts of ginger, 1~3 part of chilli oil, 5~8 parts of garlic, without salt compounded of iodine 6~9
Part, 10~20 parts of radish, 10~20 parts of celery, 5~8 parts of green pepper.
The bubble green pepper Shredded kelp as a preferred technical solution, is made of raw material from the following weight: 130 parts of dry kelp,
Steep 25 parts of rod chilli, 4 parts of lemon, 6 parts of ginger, 2 parts of chilli oil, 6 parts of garlic, without 7 parts of salt compounded of iodine, 12 parts of radish, 15 parts of celery, green
7 parts of green pepper.
The ginger is young ginger as a preferred technical solution,.
The present invention also provides a kind of preparation methods of bubble green pepper Shredded kelp, comprising the following steps:
(1) dry kelp is impregnated 3~5 hours in the water containing sodium bicarbonate, then removes root, position of rotting, choosing
Plump uniform part is selected, the silt and impurity on scrub removal surface in the case where flowing clear water；
(2) clean kelp is cut into Shredded kelp, is steamed 35~45 minutes at 0.1~0.2MPa, 80~90 DEG C, after taking-up
With 5~8 DEG C of cold water shower, dry；
(3) radish, bubble rod chilli are cut into 1~1.5cm segment, ginger, garlic, lemon are cut into 2~3mm thin slice, with no iodine
Salt mixing, is placed 1~2 hour, squeeze and filter obtains baste；
(4) celery being cut into 4~6mm segment, green pepper is cut into powder, and mixing adds in step (3) baste, placement 1~
2 hours, Shredded kelp is added, mixes thoroughly, place 0.5~1 hour, the drain well in the disk for having drain hole, chilli oil is added, mixes
It is even；
(5) it packs, sterilizes, it is cooling.
It is dry kelp weight that the step (1), which is used to impregnate the weight of the water of dry kelp, as a preferred technical solution,
1.5~2 times.
The concentration of sodium bicarbonate is 0.1~0.2g/L in step (1) water as a preferred technical solution,.
The step (2) is that kelp is cut into long 12~16cm, the kelp of wide 3~5mm as a preferred technical solution,
Silk.
The step (5) is sterilized 10~15 minutes at 90~100 DEG C as a preferred technical solution,.
The beneficial effects of the present invention are:
(1) bubble green pepper Shredded kelp of the invention takes the raw materials such as Shredded kelp and bubble rod chilli, lemon, radish, celery, green pepper
Match, improves its nutritive value, and eliminate kelp itself the fishy smell being had and intrinsic astringent taste, special mouthfeel are pungent
Fresh perfume (or spice), extremely whets the appetite.
(2) bubble green pepper Shredded kelp preparation method of the invention maintains most of nutritive value of Shredded kelp itself, and guarantees
Shredded kelp color is limpid, and crisp taste is flexible smooth, rich in chewy texture, and does not contain any chemical addition agent, eats strong
Health.
Specific embodiment
Form by the following examples is described in further detail method of the present invention, but should not manage this
Solution is only limitted to example below for the range of the above-mentioned theme of the present invention, and all technologies realized based on above content of the present invention are belonged to
In the scope of the present invention.
Embodiment 1
Raw material is weighed by weight: 150 parts of dry kelp, 30 parts of rod chilli of bubble, 2 parts of lemon, 8 parts of ginger, 1 part of chilli oil, big
5 parts of garlic, without 9 parts of salt compounded of iodine, 20 parts of radish, 10 parts of celery, 8 parts of green pepper, wherein ginger is young ginger.
Bubble green pepper Shredded kelp is prepared as follows:
(1) dry kelp is impregnated 5 hours in the sodium bicarbonate aqueous solution that concentration is 0.1g/L, the weight of water is dry kelp
Then 2 times of weight remove root, position of rotting, the plump uniform part of selection, the scrub removal surface in the case where flowing clear water
Silt and impurity；
(2) clean kelp is cut into long 12~13cm, wide 3~4mm Shredded kelp steams 45 at 0.1~0.2MPa, 80 DEG C
Minute, with 5 DEG C of cold water shower after taking-up, dry；
(3) radish, bubble rod chilli are cut into 1cm segment, ginger, garlic, lemon are cut into 2mm thin slice, it is mixed with no salt compounded of iodine,
It places 1 hour, squeeze and filter obtains baste；
(4) celery being cut into 4mm segment, green pepper is cut into powder, and mixing adds in step (3) baste, it places 2 hours,
Shredded kelp is added, mixes thoroughly, places 1 hour, the drain well in the disk for having drain hole, chilli oil is added, mixes thoroughly；
(5) it packs, 90 DEG C are sterilized 15 minutes, cooling.
Embodiment 2
Raw material is weighed by weight: 120 parts of dry kelp, 20 parts of rod chilli of bubble, 5 parts of lemon, 5 parts of ginger, 3 parts of chilli oil, big
8 parts of garlic, without 6 parts of salt compounded of iodine, 10 parts of radish, 20 parts of celery, 5 parts of green pepper, wherein ginger is old ginger.
Bubble green pepper Shredded kelp is prepared as follows:
(1) dry kelp is impregnated 3 hours in the sodium bicarbonate aqueous solution that concentration is 0.2g/L, the weight of water is dry kelp
Then 1.5 times of weight remove root, position of rotting, the plump uniform part of selection, the scrub removal surface in the case where flowing clear water
Silt and impurity；
(2) clean kelp is cut into long 13~16cm, wide 4~5mm Shredded kelp steams 35 at 0.1~0.2MPa, 90 DEG C
Minute, with 8 DEG C of cold water shower after taking-up, dry；
(3) radish, bubble rod chilli are cut into 1.5cm segment, ginger, garlic, lemon are cut into 3mm thin slice, mixed with no salt compounded of iodine
It closes, places 2 hours, squeeze and filter obtains baste；
(4) celery being cut into 6mm segment, green pepper is cut into powder, and mixing adds in step (3) baste, it places 1 hour,
Shredded kelp is added, mixes thoroughly, places 0.5 hour, the drain well in the disk for having drain hole, chilli oil is added, mixes thoroughly；
(5) it packs, 100 DEG C are sterilized 10 minutes, cooling.
Embodiment 3
Raw material is weighed by weight: 130 parts of dry kelp, 25 parts of rod chilli of bubble, 4 parts of lemon, 6 parts of ginger, 2 parts of chilli oil, big
6 parts of garlic, without 7 parts of salt compounded of iodine, 12 parts of radish, 15 parts of celery, 7 parts of green pepper, wherein ginger is young ginger.
Bubble green pepper Shredded kelp is prepared as follows:
(1) dry kelp is impregnated 4 hours in the sodium bicarbonate aqueous solution that concentration is 0.15g/L, the weight of water is dry sea
1.7 times with weight, then remove root, position of rotting, the plump uniform part of selection, the scrub removal table in the case where flowing clear water
The silt and impurity in face；
(2) clean kelp is cut into long 13~15cm, wide 4~5mm Shredded kelp steams 40 at 0.1~0.2MPa, 90 DEG C
Minute, with 6 DEG C of cold water shower after taking-up, dry；
(3) radish, bubble rod chilli are cut into 1.2cm segment, ginger, garlic, lemon are cut into 3mm thin slice, mixed with no salt compounded of iodine
It closes, places 1.5 hours, squeeze and filter obtains baste；
(4) celery is cut into 5mm segment, green pepper is cut into powder, and mixing adds in step (3) baste, and it is small to place 1.5
When, Shredded kelp is added, mixes thoroughly, places 0.8 hour, the drain well in the disk for having drain hole, chilli oil is added, mixes thoroughly；
(5) it packs, 100 DEG C are sterilized 14 minutes, cooling.
Claims (8)
1. a kind of bubble green pepper Shredded kelp, it is characterised in that be to be made of raw material from the following weight: 120~150 parts of dry kelp, bubble are wild
20~30 parts of Chinese pepper, 2~5 parts of lemon, 5~8 parts of ginger, 1~3 part of chilli oil, 5~8 parts of garlic, without 6~9 parts of salt compounded of iodine, radish 10
~20 parts, 10~20 parts of celery, 5~8 parts of green pepper.
2. bubble green pepper Shredded kelp according to claim 1, it is characterised in that be to be made of raw material from the following weight: dry kelp
130 parts, bubble 25 parts of rod chilli, 4 parts of lemon, 6 parts of ginger, 2 parts of chilli oil, 6 parts of garlic, without 7 parts of salt compounded of iodine, 12 parts of radish, celery 15
Part, 7 parts of green pepper.
3. bubble green pepper Shredded kelp according to claims 1 and 2, it is characterised in that the ginger is young ginger.
4. bubble green pepper Shredded kelp according to claims 1 and 2, it is characterised in that preparation method the following steps are included:
(1) dry kelp is impregnated 3~5 hours in the water containing sodium bicarbonate, then removes root, position of rotting, selection fertilizer
Thick uniform part, the silt and impurity on scrub removal surface in the case where flowing clear water；
(2) clean kelp is cut into Shredded kelp, is steamed 35~45 minutes at 0.1~0.2MPa, 80~90 DEG C, with 5 after taking-up
~8 DEG C of cold water shower, dries；
(3) radish, bubble rod chilli are cut into 1~1.5cm segment, ginger, garlic, lemon are cut into 2~3mm thin slice, mixed with no salt compounded of iodine
It closes, places 1~2 hour, squeeze and filter obtains baste；
(4) celery is cut into 4~6mm segment, green pepper is cut into powder, and mixing adds in step (3) baste, and it is small to place 1~2
When, Shredded kelp is added, mixes thoroughly, places 0.5~1 hour, the drain well in the disk for having drain hole, chilli oil is added, mixes thoroughly；
(5) it packs, sterilizes, it is cooling.
5. the preparation method of bubble green pepper Shredded kelp according to claim 4, it is characterised in that the step (1) is dry for impregnating
The weight of the water of kelp is 1.5~2 times of dry kelp weight.
6. the preparation method of bubble green pepper Shredded kelp according to claim 4, it is characterised in that bicarbonate in step (1) water
The concentration of sodium is 0.1~0.2g/L.
7. the preparation method of bubble green pepper Shredded kelp according to claim 4, it is characterised in that the step (2) is to cut kelp
Grow up 12~16cm, the Shredded kelp of wide 3~5mm.
8. the preparation method of bubble green pepper Shredded kelp according to claim 4, it is characterised in that the step (5) be 90~
100 DEG C are sterilized 10~15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811263194.9A CN109303289A (en) | 2018-10-28 | 2018-10-28 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811263194.9A CN109303289A (en) | 2018-10-28 | 2018-10-28 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303289A true CN109303289A (en) | 2019-02-05 |
Family
ID=65221930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811263194.9A Pending CN109303289A (en) | 2018-10-28 | 2018-10-28 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109303289A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816442A (en) * | 2010-04-26 | 2010-09-01 | 大连盖世食品有限公司 | Alga with pickled peppers |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
| US20120148636A1 (en) * | 2009-06-24 | 2012-06-14 | Colin Berrido | Microparticles and method of making microparticles |
| KR20130026127A (en) * | 2011-09-05 | 2013-03-13 | 이정옥 | Head-skin nutrition supplier composition and its manufacturing method |
| CN105124655A (en) * | 2015-09-10 | 2015-12-09 | 张美丽 | Shredded laminaria japonica cold dish with pickled peppers |
| CN105685861A (en) * | 2016-03-15 | 2016-06-22 | 池州市贵池区吉亮山野菜开发有限公司 | Shredded kelp pickle and pickling method thereof |
| 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 |
| CN107668587A (en) * | 2017-09-21 | 2018-02-09 | 温州星贝海藻食品有限公司 | A kind of sea-tangle filament processing process |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
-
2018
- 2018-10-28 CN CN201811263194.9A patent/CN109303289A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120148636A1 (en) * | 2009-06-24 | 2012-06-14 | Colin Berrido | Microparticles and method of making microparticles |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
| CN101816442A (en) * | 2010-04-26 | 2010-09-01 | 大连盖世食品有限公司 | Alga with pickled peppers |
| KR20130026127A (en) * | 2011-09-05 | 2013-03-13 | 이정옥 | Head-skin nutrition supplier composition and its manufacturing method |
| CN105124655A (en) * | 2015-09-10 | 2015-12-09 | 张美丽 | Shredded laminaria japonica cold dish with pickled peppers |
| CN105685861A (en) * | 2016-03-15 | 2016-06-22 | 池州市贵池区吉亮山野菜开发有限公司 | Shredded kelp pickle and pickling method thereof |
| 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 |
| CN107668587A (en) * | 2017-09-21 | 2018-02-09 | 温州星贝海藻食品有限公司 | A kind of sea-tangle filament processing process |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王颖: "海带口服液加工工艺研究", 《食品科技》 * |
| 蜗牛: "野山椒味海带丝怎么做https://zhidao.baidu.com/question/6190086839.html", 《百度知道》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100635849B1 (en) | A potato broth comprising Korean medicine material | |
| CN101107981B (en) | Method of manufacturing vegetable meat balls | |
| CN105124505B (en) | A kind of spicy less salt dip and preparation method thereof | |
| KR100708762B1 (en) | Seasoned salt making method | |
| CN103300344B (en) | Pumpkin pork rib sauce and preparation method thereof | |
| CN101623080B (en) | Wild garlic bamboo shoot filament | |
| KR100473183B1 (en) | Recipe for a seasoned chicken | |
| KR100692297B1 (en) | The method of making kimchi using soup of a young walleye pollac and the kimchi | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| CN104489629A (en) | Method for preparing cucumber slices with chili sauce | |
| KR101582618B1 (en) | Manufacturing method of salty beef stock | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN109303289A (en) | A kind of bubble green pepper Shredded kelp and preparation method thereof | |
| CN105166843A (en) | Preparation method of salt with seafood flavor | |
| KR20030049137A (en) | Hairtail gravy, and method for preparing the hairtail gravy and hairtail boiled in soy with spices | |
| KR101184778B1 (en) | Manufacturing method of eel powder soup | |
| CN108094997A (en) | Facilitate the Fish with Chinese Sauerkraut condiment | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| CN104886535A (en) | Spicy and hot small river shrimp paste preparation method | |
| CN106722404A (en) | A kind of instant making fish method | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| KR20130069230A (en) | A manufacturing method of low sodium kimchi using of the korean herb medicine | |
| KR20170039008A (en) | A process for the preparation of functional natural seasoning agents comprising fusiformis powder and the functional natural seasoning agents prepared therefrom | |
| KR20110005983A (en) | Kimch including sweet pumpkin porridge and maunfacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190205 |