CN110447884A - A kind of thallus laminariae algae sauce and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of thallus laminariae algae sauces and preparation method thereof, belong to field of food.The present invention after fresh thallus laminariae deodorization and high-temperature sterilization by will rub, after carrying out high-temperature stirring with thick broad-bean sauce, Pleurotus eryngii, black fungus and edible oil, using high temperature sterilization, curing preservation, and the canned shelf life that ensure that product of vacuum.A kind of undaria pinnatifida sauce of the invention is full of nutrition, delicate mouthfeel, convenient, greatly remains the delicate flavour of thallus laminariae, raw material is easy to get, simple process, strong operability.

Description

A kind of wakame seaweed sauce and preparation method thereof

technical field

The invention relates to a wakame seaweed sauce and a preparation method thereof, belonging to the field of food.

Background technique

Wakame is a very common seaweed food, rich in various nutrients. It is called smart dish, beauty dish, healthy dish or green sea cucumber. It is a natural treasure trove of trace elements and minerals. It is cheap and has a refreshing taste. Delicious and loved by consumers. There are few types of wakame products on the market, fresh wakame is not easy to store, and dried wakame will lose some nutrients, and it takes a certain time to soak before use, which is inconvenient to eat.

In some existing technologies, wakame is subjected to high temperature and high pressure sterilization to prepare wakame sauce, but the texture of the wakame obtained by this method becomes soft and rotten, the color of the wakame becomes darker, and the nutritional components are seriously damaged. ; And such sauces generally add excessive preservatives, which will bring health risks. There is also a method of directly cooking and beating wakame in the prior art. However, under this method, the cells of the wakame are severely broken and the nutrient loss is relatively large, which will greatly reduce the nutritional value of the wakame.

SUMMARY OF THE INVENTION

【technical problem】

The existing fresh wakame is not easy to preserve, or the existing sauce-type wakame product will destroy the nutrition and taste of the wakame.

【Technical solutions】

In order to solve the above technical problems, the present invention provides a new preparation method of wakame sauce which can not only retain the nutritional value and fresh taste of wakame, but also achieve a certain shelf life.

Specifically, the technical scheme of the present invention is: a preparation method of wakame seaweed sauce, and the steps of the method are as follows:

(1) Deodorization: Soak fresh wakame in 1%-1.5% citric acid solution for 3-4h;

(2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2-5min;

(3) mincing: mincing the wakame after the blanching treatment in step (2) after draining;

(4) Stir-frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat at 110-120°C, and then add bean paste, king oyster mushrooms, black fungus and the minced wakame obtained in step (3) in turn. Vegetables, stir, then add spices to taste, continue to stir and mix, and cool out of the pot to get wakame seaweed sauce.

In an embodiment of the present invention, the wakame seaweed sauce is put into a sterilized empty tank, and subjected to hot exhaust treatment, and then sterilized to obtain a finished wakame seaweed sauce; wherein, the heat exhausted The gas treatment is as follows: cover the jar with the sauce, but do not tighten it tightly. When the temperature of the center of the sauce reaches 80°C or more in boiling water, tighten the cover to achieve the purpose of exhausting. .

In an embodiment of the present invention, the minced wakame has four diameters of 8-9mm, 4-5mm, 2-3mm or less than 1mm, preferably 2-3mm.

In one embodiment of the present invention, the oil is added in an amount of 6-11 wt % of the wakame seaweed sauce, preferably 8-9 wt %.

In one embodiment of the present invention, the wakame seaweed sauce comprises 100-150 parts of wakame, 10-15 parts of king oyster mushrooms, 60-80 parts of bean paste, 10-15 parts of black fungus and 16-20 parts of Soybean oil.

In an embodiment of the present invention, the wakame seaweed sauce further includes 3-5 parts of crushed peanuts and 2-3 parts of seasoning.

In an embodiment of the present invention, the mass ratio of the bean paste to wakame is 30:100, 60:100 or 90:100, preferably 60:100.

In an embodiment of the present invention, the sterilization condition is sterilization at 110° C. for 15 minutes.

In one embodiment of the present invention, the stirring time after wakame is added is not more than 3 minutes.

The present invention also provides the wakame seaweed sauce prepared by the above method.

The present invention also provides a food product comprising the above-mentioned wakame seaweed paste.

The beneficial technical effect obtained by the present invention:

The method for preparing wakame seaweed sauce is simple in operation, retains the umami and nutritional value of wakame to the greatest extent, has unique flavor and smooth mouthfeel, and can effectively prolong the shelf life of wakame without a harsh sterilization process.

Detailed ways

The method of the present invention is described in more detail below.

The present invention adopts the method of sensory evaluation to evaluate the following indicators: randomly select 20 people to evaluate the product from four aspects of color, taste, tissue state, and mouthfeel, and the results are expressed in a percentage system, as shown in Table 1.

Table 1 Flavor scoring standard (percentage system)

Embodiment 1 The influence of the degree of mincing of wakame on the quality of sauce

A preparation method of wakame seaweed sauce, the steps of the method are as follows:

(1) Deodorization: soak 400 parts of fresh wakame in 1%-1.5% citric acid solution for 3h;

(2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2min;

(3) mincing: the wakame after the blanching treatment in step (2) is drained and minced, and the diameters of the minced wakame are respectively 8-9mm, 4-5mm, 2-3mm or four types below 1mm, 100 copies each;

(4) frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat to 120 degrees Celsius, then add 60 portions of bean paste, 12 portions of king oyster mushrooms, and 12 portions of black fungus in turn, and then add steps (3) ) 100 parts of the obtained minced wakame were stirred, wherein, the amount of oil added was 18 parts, and the mass ratio of bean paste and wakame was 60:100, and then spice was added for seasoning, and after continuing to stir and mix, the pot was cooled, Get wakame seaweed sauce.

According to the flavor evaluation criteria in Table 1, the effects of different mincing degrees of wakame on wakame seaweed sauce were compared, and the results are shown in Tables 2 and 3. It can be seen from Table 2-3 that when the diameter of the minced pieces of wakame is 2-3mm, the state of the sauce is the best, the consistency is the most suitable, and the flavor evaluation is the highest. In the other experimental groups, the sauce will be too large due to the large size of the pieces. The uneven body or the small fragments make it easy to cover the flavor by the bean paste, and the degree of cell fragmentation is high, and the loss of nutrients is more. Considering the overall consideration, the size of the wakame fragments is 2-3mm.

Table 2 Influence of the degree of mincing of wakame on the viscosity of the sauce

Table 3 Influence of wakame mincing degree on sauce quality

Example 2 The effect of the ratio of bean paste and wakame on the quality of the sauce

A preparation method of wakame seaweed sauce, the steps of the method are as follows:

(1) Deodorization: soak 300 parts of fresh wakame in 1%-1.5% citric acid solution for 3h;

(2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2min;

(3) mincing: the wakame after the blanching treatment in step (2) is minced after draining, and the minced diameter is 2-3mm;

(4) frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat it to 120 degrees Celsius, then add bean paste, 12 parts of king oyster mushrooms, and 12 parts of black fungus in turn, mix the twisted powder obtained in step (3) The broken wakame is divided into three equal parts, and 100 parts each are added to the pot and stirred. Among them, the amount of oil added is 18 parts, and the mass ratio of bean paste and wakame is 30:100, 60:100 or 90:100, respectively. Then add spices for seasoning, continue to stir and mix well, take out of the pot and cool to obtain wakame seaweed sauce.

According to the flavor evaluation criteria in Table 1, the effects of the ratio of bean paste and wakame on wakame seaweed paste were compared, and the results are shown in Tables 4 and 5. As can be seen from Table 4-5, when the ratio of doubanjiang to wakame is 60:100, the quality of the sauce is the best. Too little doubanjiang will make the sauce too dry and the viscosity will increase, and it will not taste good. The fragrance of doubanjiang; if too much doubanjiang is added, the umami of wakame will be masked, and the consistency of the sauce will be very small. Taking into account, the ratio of doubanjiang to wakame is 60:100.

Table 4 The effect of the ratio of bean paste and wakame on the viscosity of the sauce

Table 5 Effects of the ratio of bean paste and wakame on the quality of sauce

The influence of the addition amount of embodiment 3 oil on sauce quality

A preparation method of wakame seaweed sauce, the steps of the method are as follows:

(1) Deodorization: soak 300 parts of fresh wakame in 1%-1.5% citric acid solution for 3h;

(2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2min;

(3) mincing: the wakame after the blanching treatment in step (2) is minced after draining, and the minced diameter is 2-3mm;

(4) frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat to 120°C, and then add 60 parts of bean paste, 12 parts of king oyster mushrooms, 12 parts of black fungus, and step (3) in turn. The minced wakame is divided into three equal parts, 100 parts each, added to the pot and stirred, wherein the addition of oil is 6-7%, 8-9% (18 parts) and 10-11%, bean paste and bean paste are added. The mass ratio of wakame is 60:100, and then spices are added for seasoning, and after continuing to stir and mix well, the wakame seaweed sauce is obtained.

According to the flavor evaluation standard of Table 1, the influence of the added amount of oil on wakame seaweed sauce is compared, and the results are shown in Table 6. It can be seen from Table 6 that when the amount of oil added is 8-9%, the state of the sauce body is the best, and the flavor evaluation is the highest. Because when less oil is added, the sauce body will be too dry and the solid content will be high; when more oil is added, the solid content of the sauce body will be low, a large amount of oil layer will be precipitated, and the taste will be greasy. Taking all into consideration, the addition amount of oil is selected to be 8-9%.

Table 6 Influence of the amount of oil added on the quality of sauce

The influence of embodiment 4 sterilization conditions on the quality of sauce

A preparation method of wakame seaweed sauce, the steps of the method are as follows:

(1) Deodorization: soak 100 parts of fresh wakame in 1%-1.5% citric acid solution for 3h;

(2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2min;

(3) mincing: the wakame after the blanching treatment in step (2) is minced after draining, and the minced diameter is 2-3mm;

(4) frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat, and then add 60 parts of bean paste, 12 parts of king oyster mushrooms, 12 parts of black fungus, and the minced mushrooms obtained in step (3) in turn. Stirring wakame, wherein, the amount of oil added is 18 parts, the ratio of bean paste and wakame is 60:100, and then spices are added for seasoning, and after continuing to stir and mix, the pan is cooled to obtain wakame seaweed sauce;

(5) Put the above-mentioned wakame seaweed sauce into the sterilized empty jar, carry out hot exhaust treatment, cover the jar with the sauce material but do not tighten it, and heat it in boiling water until the center temperature of the sauce material reaches 80°C When above, tighten the cover to achieve the purpose of exhausting;

(6) After sterilization, the finished wakame seaweed sauce can be obtained. The sterilization conditions are sterilization at 121°C for 10 minutes, sterilization at 115°C for 15 minutes, sterilization at 110°C for 15 minutes, or sterilization at 100°C for 15 minutes.

According to the flavor evaluation standard of Table 1, the influence of the added amount of oil on wakame seaweed sauce is compared, and the results are shown in Table 7. It can be seen from Table 7 that high temperature sterilization will cause serious discoloration of the sauce, and there will be a serious cooking smell, while the sterilization at normal pressure of 100 ° C is not complete, and mildew and deterioration begin to occur after 18 days; and it can be preserved at 110 ° C. In addition, the color of the sauce body is well preserved, and there is almost no cooking smell. Comprehensive consideration, the selected sterilization condition is 110℃/15min.

Table 7 Effects of sterilization conditions on the quality of sauces

Example 5

A wakame seaweed sauce is prepared from the following raw materials by weight: 100 parts of wakame, 10 parts of king oyster mushrooms, 60 parts of bean paste, 14 parts of black fungus, 5 parts of crushed peanuts, 18 parts of soybean oil, and 3 parts of seasonings . Include the following steps:

(1) Deodorization: soak fresh wakame in 1% citric acid solution for 4h;

(2) blanching: put the deodorized wakame into boiling water and blanching for 2 minutes;

(3) Mincing: after draining the blanched wakame, put it into a mincer and mince it;

(4) Stir-frying: Blanch the king oyster mushrooms for later use, put oil in the pot, heat it, then add bean paste, king oyster mushrooms, black fungus, and minced wakame in turn and stir, then add spices to taste, continue to stir and mix After mixing, take out of the pan and cool to get wakame seaweed sauce.

(5) Canning and exhausting: After the empty can is sterilized, put the sauce into the can.

(6) Hot exhaust and sterilization: Cover the jar with the sauce without tightening it tightly. When the temperature of the center of the sauce reaches 80°C or higher in boiling water, tighten the cover to achieve the purpose of exhausting. Sterilize after exhausting.

Example 6

A wakame seaweed sauce is prepared from the following raw materials by weight: 110 parts of wakame, 12 parts of king oyster mushrooms, 70 parts of bean paste, 16 parts of black fungus, 6 parts of crushed peanuts, 20 parts of soybean oil, and 3 parts of seasonings . Include the following steps:

(1) Deodorization: soak fresh wakame in 1% citric acid solution for 4h;

(2) blanching: put the deodorized wakame into boiling water and blanching for 3 minutes;

(3) Mincing: after draining the blanched wakame, put it into a mincer and mince it;

(4) Stir-frying: Blanch the king oyster mushrooms for later use, put oil in the pot, heat it, then add bean paste, king oyster mushrooms, black fungus, and minced wakame in turn and stir, then add spices to taste, continue to stir and mix After mixing, take out of the pan and cool to get wakame seaweed sauce.

(5) Canning and exhausting: After the empty can is sterilized, put the sauce into the can.

(6) Hot exhaust and sterilization: Cover the jar with the sauce without tightening it tightly. When the temperature of the center of the sauce reaches 80°C or higher in boiling water, tighten the cover to achieve the purpose of exhausting. Sterilize after exhausting.

Example 7

A wakame seaweed sauce is prepared from the following raw materials by weight: 120 parts of wakame, 10 parts of king oyster mushrooms, 80 parts of bean paste, 14 parts of black fungus, 5 parts of crushed peanuts, 18 parts of soybean oil, and 2 parts of seasonings . Include the following steps:

(1) Deodorization: soak fresh wakame in 1% citric acid solution for 4h;

(2) blanching: put the deodorized wakame into boiling water and blanching for 5 minutes;

(3) Mincing: after draining the blanched wakame, put it into a mincer and mince it;

(4) Stir-frying: Blanch the king oyster mushrooms for later use, put oil in the pot, heat it, then add bean paste, king oyster mushrooms, black fungus, and minced wakame in turn and stir, then add spices to taste, continue to stir and mix After mixing, take out of the pan and cool to get wakame seaweed sauce.

(5) Canning and exhausting: After the empty can is sterilized, put the sauce into the can.

(6) Hot exhaust and sterilization: Cover the jar with the sauce without tightening it tightly. When the temperature of the center of the sauce reaches 80°C or higher in boiling water, tighten the cover to achieve the purpose of exhausting. Sterilize after exhausting.

The wakame seaweed sauce in the above three embodiments of the present invention is simple to operate, retains the umami and nutritional value of wakame to the greatest extent, has a unique flavor and smooth mouthfeel, and effectively prolongs the shelf life of wakame.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims (10)

1. a wakame seaweed sauce preparation method, is characterized in that, the steps of described method are as follows: (1) Deodorization: Soak fresh wakame in 1%-1.5% citric acid solution for 3-4h; (2) blanching: put the wakame after the deodorization treatment in step (1) into boiling water and blanching for 2-5min; (3) mincing: mincing the wakame after the blanching treatment in step (2) after draining; (4) Stir-frying: blanch the king oyster mushrooms for later use, put oil in the pot, heat to 110-120°C, and then sequentially add bean paste, king oyster mushrooms, black fungus and the minced mushrooms obtained in step (3). Wakame, stir, add spices to taste, continue to stir, cool to get wakame seaweed sauce. 2. the preparation method of a kind of wakame seaweed paste according to claim 1, is characterized in that, described wakame seaweed paste is loaded into the empty tank after sterilization, carries out heat exhaust treatment, after sterilization gets final product The finished product of wakame seaweed sauce is obtained; wherein, the hot exhaust treatment is as follows: cover the jar containing the sauce without tightening it tightly, and heat it in boiling water until the center temperature of the sauce reaches 80°C or more, tighten the cover to remove achieve the purpose of exhaust. 3. the preparation method of a kind of wakame seaweed sauce according to claim 1 and 2, is characterized in that, the diameter of the wakame after described mincing is below 8-9mm, 4-5mm, 2-3mm or 1mm four. 4. The preparation method of any one of claims 1-3, wherein the oil is added in an amount of 6-11 wt% of the wakame seaweed sauce. 5. the preparation method of a kind of wakame seaweed sauce according to claim 4, is characterized in that, the addition amount of described oil is 8-9wt% of the wakame seaweed sauce. 6. The preparation method of a kind of wakame seaweed sauce according to any one of claims 1 to 5, wherein the seaweed seaweed sauce comprises 100-150 parts of wakame, 10-15 parts of king oyster mushroom, 60 -80 servings of bean paste, 10-15 servings of black fungus. 7. The preparation method of a wakame seaweed sauce according to claim 5, wherein the mass ratio of the bean paste and wakame is 30:100, 60:100 or 90:100. 8. the preparation method of a kind of wakame seaweed sauce according to any one of claim 1～7, it is characterized in that, the condition of described sterilization is 110 ℃ of sterilization 15min. 9. The wakame seaweed sauce prepared by the method for preparing a wakame seaweed sauce according to any one of claims 1 to 8. 10. A food product comprising the wakame seaweed paste of claim 9.