CN110150593A - A kind of instant laver product and processing method - Google Patents
A kind of instant laver product and processing method Download PDFInfo
- Publication number
- CN110150593A CN110150593A CN201910421965.0A CN201910421965A CN110150593A CN 110150593 A CN110150593 A CN 110150593A CN 201910421965 A CN201910421965 A CN 201910421965A CN 110150593 A CN110150593 A CN 110150593A
- Authority
- CN
- China
- Prior art keywords
- parts
- seaweed
- instant
- condiment
- group
- 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
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
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)
- Edible Seaweed (AREA)
Abstract
The present invention provides a kind of instant laver product and preparation method thereof, the instant laver product includes 500 parts of seaweed, the first 150-250 parts of seasoning component, the second 100-200 parts of seasoning component, and the first condiment group includes at least edible salt, edible oil, ginger；The second condiment group includes at least sesame, edible oil.The embodiment of the present invention provides a kind of healthy instant food seaweed of zero additive in good taste, green, whole by the innovation to laver product formula, component；By different condiment groups in different process step in conjunction with seaweed, realize the breakthrough of seaweed processing technology, a kind of both direct-edible dual-purpose laver product for bubbling open the instant seaweed soup of water is provided, not only provides healthy snack simple, conveniently, various to people；And long shelf-life, facilitate storage and transport；Also ensure that laver nutritive ingredient is not lost simultaneously, the fresh crisp-fried of mouthfeel is crisp, has huge market prospects.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of instant laver product and processing methods.
Background technique
Seaweed is one of the seaweed of current artificial cultivation most important in the world, is natural healthy food, and with
Seaweed cultivation technique is continuously improved, and production scale and yield are greatly improved, but its quality and economic benefit do not have but
It is correspondingly improved, one of the main reasons is the processing of laver product and product form is not able to satisfy the needs in market.
The patent of Publication No. CN1656880A discloses a kind of jar laver product and its processing method, mainly by altar
Seaweed, which pulverize, is made seaweed particle, and this method easilys lead to the different degrees of loss of seaweed original nutritional ingredient；And
Laver product style sheet one currently on the market, mainly based on sheet " small cake ", " big bedding " laver product, mainly with family
The problem of edible with the mode of cooking, it is big that there are volumes, not easy to package, transport；In addition, the laver product that can directly eat,
Poor taste, fishy smell weight is perishable, and the storage shelf-life is short, has seriously affected user's physical examination and market sales volume.
Summary of the invention
Therefore, the present invention keeps seaweed for disadvantages mentioned above existing in the prior art and deficiency in order to promote mouthfeel
Health-nutrition, realizes the diversification of laver product, to push the market sales volume of seaweed, provides a kind of instant laver product and adds
Work method.
The embodiment of the present invention provides a kind of instant laver product, including seaweed, the first condiment group and the second condiment group, described
First condiment group includes at least edible salt, edible oil, ginger；The second condiment group includes at least sesame, edible oil, wherein each original
The weight of material are as follows: 500 parts of seaweed, the first 150-250 parts of seasoning component, the second 100-200 parts of seasoning component.
It is further preferred that the first condiment group further includes white granulated sugar, peanut, seafood powder, ginger, the first condiment group
The weight of middle each component are as follows: 20-60 parts of edible salt, 30-50 parts of edible oil, 20-50 parts of white granulated sugar, 20-35 parts of peanut,
20-50 parts of seafood powder, 30-50 parts of ginger.
It is further preferred that the second condiment group further includes edible salt, xylitol is octagonal, cortex cinnamomi, Chinese prickly ash, and fructus amomi is small
Fennel, cloves, cumin powder；The weight of each component is sesame 5-50 parts in the second condiment group, edible oil 50-70
Part, it is 3-10 parts of edible salt, 3-10 parts of xylitol, 3-10 parts octagonal, 3-10 parts of cortex cinnamomi, 3-10 parts of Chinese prickly ash, 3-10 parts of fructus amomi, fennel fruit
It is 3-10 parts fragrant, 3-10 parts of cloves, 3-10 parts of cumin powder.
It is further preferred that the component and proportion of the instant laver product include 500 parts of seaweed, the first seasoning group
In include edible salt 30-40 parts, 40 parts of edible oil, 30-40 parts of white granulated sugar, 25-32 parts of peanut, 30-40 parts of seafood powder, ginger 30-
40 parts, include 40 parts of sesame in the second adjustment group, 60 parts of edible oil, 5 parts of edible salt, 5 parts of xylitol, 5 parts octagonal, cortex cinnamomi
5 parts, 5 parts of Chinese prickly ash, 5 parts of fructus amomi, 5 parts of fennel seeds, 5 parts of cloves, 5 parts of cumin powder.
The embodiment of the present invention also provides a kind of processing method of instant laver product, and described method includes following steps:
The new fresh laver of S1 cleaning harvesting；
S2 passes through the seaweed after vegetable-chopper cutting cleaning；
The first condiment group is added according to each component weight of such as above-mentioned instant laver product in S3；
S4 carries out ozone sterilization processing by ozone machine；
S5 is dried under conditions of temperature is 80-100 DEG C；
The second condiment group is added according to the weight of such as above-mentioned each component in S6, and is sufficiently stirred；
S7 is dried under conditions of temperature is 150-200 DEG C；
S8 encapsulation packaging.
It is further preferred that the S1 cleaning method includes:
The new fresh laver of harvesting is cleaned by circulation, the circulation includes at least two service sink.
It is further preferred that carrying out water flow cleaning while the cutting method of the S2 includes: cutting, the water consumption is
45-60L/min；And/or the seaweed is cut into 2.5-3.5cm.
It is further preferred that the method includes after impregnating 2 hours, picking up after by ozone sterilization 0.5-2 hours
It drains.
It is further preferred that be added the second condiment group the described method includes:
By edible oil heating between 150-200 DEG C, addition sesame, salt, xylitol, angle, cortex cinnamomi, Chinese prickly ash, fructus amomi, fennel seeds,
Cloves, cumin powder are sprinkled into blender and mix with seaweed for reheating oil 2-6 minutes to sesame golden yellow.
It is further preferred that after drying, the water content of seaweed is 5%-10% in the S7 step.
The embodiment of the present invention proposes a kind of instant laver product and processing method, include at least it is following the utility model has the advantages that this
Inventive embodiments provide one kind zero additive in good taste, green, whole by the innovation to laver product formula, component
Healthy instant food seaweed；By different condiment groups in different process step in conjunction with seaweed, realize seaweed processing technology
It breaks through, provides a kind of both direct-edible dual-purpose laver product for bubbling open the instant seaweed soup of water, not only provided to people
It is simple, conveniently, the healthy snack of multiplicity；And long shelf-life, facilitate storage and transport；Simultaneously also ensure laver nutritive at
Divide and be not lost, the fresh crisp-fried of mouthfeel is crisp, has huge market prospects.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 is process flow diagram of the embodiment of the present invention.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the present invention provides a kind of processing method of instant laver product, as shown in Figure 1, the method includes as follows
Step:
The new fresh laver of S1 cleaning harvesting；
S2 passes through the seaweed after vegetable-chopper cutting cleaning；
S3 as follows the instant laver product of embodiment each component weight be added the first condiment group；
S4 carries out ozone sterilization processing by ozone machine；
S5 is dried under conditions of temperature is 80-100 DEG C；
The second condiment group is added in the weight of the S6 each component of embodiment as follows, and is sufficiently stirred；
S7 is dried under conditions of temperature is 150-200 DEG C；
S8 encapsulation packaging.
In the present embodiment, the new fresh laver of the harvesting uses seaweed of the culturing time in 35-45 days, general to cultivate
The lower seedling time be at the beginning of 10 months, such as October 1, the harvesting time was late November, and such as November 20, preferred culturing time was 40
It；It selects most tender most thin seaweed to choose ashore through over cleaning impurity, the new fresh laver of harvesting is washed away by circulation
It after the sundries such as the diatom of attachment and silt particle, is cut, wherein the circulation includes at least two service sink, it is preferable that
Including 11 service sinks, optimal cleaning effect is had reached；It is further preferred that in the cutting process of the S2: cutting it is same
The cleaning of Shi Jinhang water flow, is cut into 2.5-3.5cm for the seaweed, it is preferred that the seaweed pulled out is 3cm, the blade of vegetable-chopper
It arranges in pairs or groups appropriately with manipulating stock quotations, keen edge reaches the solubility pole in mouth so as to preferably guarantee the pliability of dry laver
Good, cleaning when cutting the dish also improves the important improvement of instant seaweed quality；Or cutter can also be water knife vegetable-chopper.
It is further preferred that water consumption when cutting is 45-60L/min, it is preferable that water can be used with 55L/MIN
Amount cleans 5 MIN；After dicing, knife is cleaned, can be rinsed using higher flow velocity, preferably 120L/MIN
Water consumption, when cleaning 10MIN or so, after knife is cleaned, it is ensured that the sharpness of knife, to realize instant seaweed
Glossiness is best.Wherein, the blade of vegetable-chopper and manipulating stock quotations is arranged in pairs or groups appropriate, and the spray of arrangement can be set on two sidewalls of manipulating stock quotations
Pipe, to carry out spray cleaning to seaweed.
It is further preferred that the method includes after by ozone sterilization 0.5-2 hours, it is preferable that pass through ozone machine
Ozone sterilization 1 hour；It after impregnating 2 hours, picks up and drains, guarantee that seaweed is tasty.
It is further preferred that be added the second condiment group the described method includes:
By edible oil heating between 150-200 DEG C, preferably 180 DEG C, it is added sesame according to a certain percentage, salt, xylitol,
Angle, cortex cinnamomi, Chinese prickly ash, fructus amomi, fennel seeds, cloves, cumin powder, reheating oil 2-6 minutes, it is therefore preferable to 5 minutes, until sesame is golden yellow
Color is sprinkled into blender and mixes with seaweed.After mixing, using 60 minutes stirring should all it is even by high temperature drying lock it is fresh be put into it is dry
Drying prescription is that barrier property is best with packaging of aluminium foil bag, in addition its light blocking, can extend guaranteeing the quality for instant seaweed to greatest extent
At least 1 year shelf-life may be implemented in phase without any addition.
It is further preferred that after drying, the water content of seaweed is 5%-10% in the S7 step, further preferred
6%-7%。
The first seasoning group and the second seasoning group is added in present invention process in two times, and is dried using two-part, ensure that purple
The taste of dish, fresh perfume free from extraneous odour further improve seaweed by the screening and cleaning, the improvement of cutting technique to raw material
Pliability, color and solubility, realization is i.e. direct-edible, can also directly add hot water, forms seaweed soup.
Since the component of seasoning is particularly significant to the taste of seaweed, following embodiment specifically describes the group of laver product
Point and content, but following proportion is only specific embodiments of the present invention, not to specific restriction of the invention.
Embodiment 1
The embodiment of the present invention provides a kind of instant laver product, including 500 parts of seaweed, the first 150 parts of seasoning component, the second condiment
150 parts of component, wherein the first condiment group includes at least edible salt 50, edible oil 40, ginger；The second condiment group is at least
Including sesame 40, edible oil 60.
Embodiment 2
The embodiment of the present invention provides a kind of instant laver product, and the component and proportion of the instant laver product include seaweed 500
Part, the first condiment group includes 20 parts of edible salt, and 30 parts of edible oil, 20 parts of white granulated sugar, 20 parts of peanut, 20 parts of seafood powder, 30 parts of ginger,
First condiment group includes 5 parts of sesame, 50 parts of edible oil, 3 parts of edible salt, 3 parts of xylitol, 3 parts octagonal, and 3 parts of cortex cinnamomi, 3 parts of Chinese prickly ash,
3 parts of fructus amomi, 3 parts of fennel seeds, 3 parts of cloves, 3 parts of cumin powder.
Embodiment 3
The embodiment of the present invention provides a kind of instant laver product, including 500 parts of seaweed, the first condiment group and the second condiment group, institute
State the weight of each component in the first condiment group are as follows: 60 parts of edible salt, 50 parts of edible oil, 50 parts of white granulated sugar, 35 parts of peanut,
50 parts of seafood powder, 50 parts of ginger；The weight of each component is 50 parts of sesame in the second condiment group, 70 parts of edible oil, is eaten
It is 10 parts octagonal with 10 parts of salt, 10 parts of xylitol, 10 parts of cortex cinnamomi, 10 parts of Chinese prickly ash, 10 parts of fructus amomi, 10 parts of fennel seeds, 10 parts of cloves,
10 parts of cumin powder.
Embodiment 4
The embodiment of the present invention provides a kind of instant laver product, including 500 parts of seaweed, the first condiment group and the second condiment group, institute
State the weight of each component in the first condiment group are as follows: 32 parts of edible salt, 38 parts of edible oil, 32 parts of white granulated sugar, 30 parts of peanut,
30 parts of seafood powder, 32 parts of ginger；The weight of each component is 20 parts of sesame in the second condiment group, 65 parts of edible oil, is eaten
It is 6 parts octagonal with 6 parts of salt, 6 parts of xylitol, 6 parts of cortex cinnamomi, 6 parts of Chinese prickly ash, 6 parts of fructus amomi, 6 parts of fennel seeds, 6 parts of cloves, cumin powder 6
Part.
Embodiment 5
The embodiment of the present invention provides a kind of instant laver product, including 500 parts of seaweed, the first condiment group and the second condiment group, institute
State the weight of each component in the first condiment group are as follows: 20-60 parts of edible salt, 30-50 parts of edible oil, 20-50 parts of white granulated sugar,
30 parts of peanut, 40 parts of seafood powder, 40 parts of ginger；The weight of each component is 10 parts of sesame in the second condiment group, is eaten
60 parts of oil, it is 7 parts of edible salt, 7 parts of xylitol, 8 parts octagonal, 8 parts of cortex cinnamomi, 8 parts of Chinese prickly ash, 8 parts of fructus amomi, 8 parts of fennel seeds, 8 parts of cloves,
8 parts of cumin powder.
Embodiment 6
The embodiment of the present invention provides a kind of instant laver product, and the component and proportion of the instant laver product include seaweed 500
Part, 35 parts of edible salt in the first seasoning group, 40 parts of edible oil, 35 parts of white granulated sugar, 25-32 parts of peanut, 35 parts of seafood powder, ginger 35
Part, it is 60 parts of edible oil, 5 parts of edible salt, 5 parts of xylitol, 5 parts octagonal 40 parts of sesame in the second seasoning group, 5 parts of cortex cinnamomi, Chinese prickly ash 5
Part, 5 parts of fructus amomi, 5 parts of fennel seeds, 5 parts of cloves, 5 parts of cumin powder.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of instant laver product, which is characterized in that including seaweed, the first condiment group and the second condiment group, described first is adjusted
Material group includes at least edible salt, edible oil, ginger；The second condiment group includes at least sesame, edible oil, wherein the weight of each raw material
Measure part proportion are as follows: 500 parts of seaweed, the first 150-250 parts of seasoning component, the second 100-200 parts of seasoning component.
2. instant laver product according to claim 1, which is characterized in that the first condiment group further includes white granulated sugar,
Peanut, seafood powder, ginger, the weight of each component in the first condiment group are as follows: 20-60 parts of edible salt, edible oil 30-50
Part, 20-50 parts of white granulated sugar, 20-35 parts of peanut, 20-50 parts of seafood powder, 30-50 parts of ginger.
3. instant laver product according to claim 1, which is characterized in that the second condiment group further includes edible salt,
Xylitol, octagonal, cortex cinnamomi, Chinese prickly ash, fructus amomi, fennel seeds, cloves, cumin powder；The parts by weight of each component in the second condiment group
Proportion is sesame 5-50 parts, 50-70 parts of edible oil, 3-10 parts of edible salt, 3-10 parts of xylitol, 3-10 parts octagonal, cortex cinnamomi 3-10
Part, 3-10 parts of Chinese prickly ash, 3-10 parts of fructus amomi, 3-10 parts of fennel seeds, 3-10 parts of cloves, 3-10 parts of cumin powder.
4. instant laver product according to claim 1, which is characterized in that the component and proportion of the instant laver product
It include edible salt 30-40 parts in the first seasoning group including 500 parts of seaweed, 40 parts of edible oil, 30-40 parts of white granulated sugar, peanut 25-
32 parts, 30-40 parts of seafood powder, 30-40 parts of ginger, include 40 parts of sesame in the second seasoning group, and 60 parts of edible oil, 5 parts of edible salt, wood
It is 5 parts of sugar alcohol, 5 parts, 5 parts of cortex cinnamomi, 5 parts of Chinese prickly ash, 5 parts of fructus amomi, 5 parts of fennel seeds, 5 parts of cloves, 5 parts of cumin powder octagonal.
5. a kind of processing method of instant laver product, which is characterized in that described method includes following steps:
The new fresh laver of S1 cleaning harvesting；
S2 passes through the seaweed after vegetable-chopper cutting cleaning；
S3 is added the according to each component weight of the instant laver product as described in 1,2,4 any one of claim
One condiment group；
S4 carries out ozone sterilization processing by ozone machine；
S5 is dried under conditions of temperature is 80-100 DEG C；
The second condiment group is added according to the weight of each component as described in 1,3,4 any one of claim in S6, and fills
Divide stirring；
S7 is dried under conditions of temperature is 150-200 DEG C；
S8 encapsulation packaging.
6. according to the method described in claim 5, it is characterized in that, the S1 cleaning method includes:
The new fresh laver of harvesting is cleaned by circulation, the circulation includes at least two service sink.
7. according to the method described in claim 5, it is characterized in that, the cutting method of the S2 while progress that includes: cutting
Water flow cleaning, the water consumption are 45-60L/min；And/or the seaweed is cut into 2.5-3.5cm.
8. according to the method described in claim 5, it is characterized in that, the method includes passing through ozone sterilization 0.5-2 hours
Afterwards, it after impregnating 2 hours, picks up and drains.
9. according to the method described in claim 5, it is characterized in that, be added the second condiment group the described method includes:
By edible oil heating between 150-200 DEG C, addition sesame, salt, xylitol, angle, cortex cinnamomi, Chinese prickly ash, fructus amomi, fennel seeds,
Cloves, cumin powder are sprinkled into blender and mix with seaweed for reheating oil 2-6 minutes to sesame golden yellow.
10. according to method described in claim 5-10 any one, which is characterized in that purple after drying in the S7 step
The water content of dish is 5%-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910421965.0A CN110150593A (en) | 2019-05-21 | 2019-05-21 | A kind of instant laver product and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910421965.0A CN110150593A (en) | 2019-05-21 | 2019-05-21 | A kind of instant laver product and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150593A true CN110150593A (en) | 2019-08-23 |
Family
ID=67631484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910421965.0A Pending CN110150593A (en) | 2019-05-21 | 2019-05-21 | A kind of instant laver product and processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110150593A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048194A (en) * | 2009-11-10 | 2011-05-11 | 浙江孝心水产有限公司 | Seaweed and processing method thereof |
| CN102524843A (en) * | 2012-03-26 | 2012-07-04 | 福建申石蓝食品有限公司 | Method for processing ready-to-eat sea weeds by using porphyra haitanensis |
| CN104939157A (en) * | 2014-03-28 | 2015-09-30 | Cj第一制糖株式会社 | Method for manufacturing seasoned laver |
| CN105520090A (en) * | 2016-01-04 | 2016-04-27 | 江苏瑞雪海洋科技股份有限公司 | Large-leaf thick laver crisp chip and related production method |
| CN105707757A (en) * | 2016-03-16 | 2016-06-29 | 唐锡峰 | Instant dried porphyra and making process thereof |
| CN106605857A (en) * | 2015-10-15 | 2017-05-03 | 南通金鼎海苔有限公司 | Processing technology of sea sedge |
| CN107594400A (en) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | A kind of seasoning sea sedge and its preparation technology |
-
2019
- 2019-05-21 CN CN201910421965.0A patent/CN110150593A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048194A (en) * | 2009-11-10 | 2011-05-11 | 浙江孝心水产有限公司 | Seaweed and processing method thereof |
| CN102524843A (en) * | 2012-03-26 | 2012-07-04 | 福建申石蓝食品有限公司 | Method for processing ready-to-eat sea weeds by using porphyra haitanensis |
| CN104939157A (en) * | 2014-03-28 | 2015-09-30 | Cj第一制糖株式会社 | Method for manufacturing seasoned laver |
| CN106605857A (en) * | 2015-10-15 | 2017-05-03 | 南通金鼎海苔有限公司 | Processing technology of sea sedge |
| CN105520090A (en) * | 2016-01-04 | 2016-04-27 | 江苏瑞雪海洋科技股份有限公司 | Large-leaf thick laver crisp chip and related production method |
| CN105707757A (en) * | 2016-03-16 | 2016-06-29 | 唐锡峰 | Instant dried porphyra and making process thereof |
| CN107594400A (en) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | A kind of seasoning sea sedge and its preparation technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4292229B2 (en) | Foods and seasonings with excellent swallowability | |
| CN106136209A (en) | A kind of collybia albuminosa mushroom paste and manufacture craft thereof | |
| CN104886504A (en) | Potato whole flour and staple food prepared by employing same | |
| KR101589522B1 (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN106616655A (en) | Non deep-fried potato leisure food and processing method thereof | |
| CN103689426A (en) | Rice-flavor wheat germ crispy chips and preparation method thereof | |
| CN107373585A (en) | A kind of edible mushroom seasoning material and preparation method thereof | |
| KR20150054519A (en) | Preparing method of hot pepper paste having yams and artemisia annua and hot pepper paste using the same | |
| CN101513217A (en) | Processing technology of a sweet potato stem tip compound teabag | |
| CN106261944A (en) | The processing technique of saury | |
| CN105901512A (en) | Flaxseed coarse grain crust and preparation method thereof | |
| CN110150593A (en) | A kind of instant laver product and processing method | |
| KR20120083682A (en) | Preparation of mulberry red pepper and mulberry paste is manufactured by its manufacturing method | |
| CN104905180A (en) | Special potato noodle type powder for using potatoes as staple food | |
| CN107647342A (en) | A kind of chili oil and preparation method thereof | |
| KR20110005983A (en) | Kimch including sweet pumpkin porridge and maunfacturing method thereof | |
| CN105685897B (en) | A kind of tamarind bud and its new process for producing | |
| KR102582078B1 (en) | How to make dumplings using gegul radish | |
| KR20140059623A (en) | Manufacturing method of juice using jerusalem artichoke and jerusalem artichoke juice thereby | |
| CN106256228A (en) | The cooking methods in black green pepper beef steak face | |
| CN105558930A (en) | Crispy fried shredded pepper and preparation method thereof | |
| CN106256244A (en) | The culinary art manufacture method of black green pepper beef steak meal | |
| CN106256227A (en) | Fructus Piperis chicken takes off the culinary art manufacture method of meal | |
| CN106261792A (en) | The manufacture method in Pericarpium Zanthoxyli mutton chop face | |
| CN106256243A (en) | The cooking methods in curried beef steak face |
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 |
Application publication date: 20190823 |
|
| RJ01 | Rejection of invention patent application after publication |