CN112056528A - Instant pickled pepper flavor undaria pinnatifida super-stem food and production method thereof - Google Patents
Instant pickled pepper flavor undaria pinnatifida super-stem food and production method thereof Download PDFInfo
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- CN112056528A CN112056528A CN202010993870.9A CN202010993870A CN112056528A CN 112056528 A CN112056528 A CN 112056528A CN 202010993870 A CN202010993870 A CN 202010993870A CN 112056528 A CN112056528 A CN 112056528A
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- 241001261506 Undaria pinnatifida Species 0.000 title claims abstract description 193
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 39
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 239000006002 Pepper Substances 0.000 title claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title abstract description 13
- 235000019634 flavors Nutrition 0.000 title abstract description 13
- 244000203593 Piper nigrum Species 0.000 title abstract 2
- 239000002994 raw material Substances 0.000 claims abstract description 72
- 230000001954 sterilising effect Effects 0.000 claims abstract description 46
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 45
- 238000010438 heat treatment Methods 0.000 claims abstract description 35
- 230000005587 bubbling Effects 0.000 claims abstract description 31
- 238000004140 cleaning Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 238000007789 sealing Methods 0.000 claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 29
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000011033 desalting Methods 0.000 claims abstract description 24
- 238000005520 cutting process Methods 0.000 claims abstract description 22
- 241000758706 Piperaceae Species 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 71
- 244000302909 Piper aduncum Species 0.000 claims description 37
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 238000009938 salting Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 244000178993 Brassica juncea Species 0.000 claims description 3
- 235000011332 Brassica juncea Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 10
- 230000003247 decreasing effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 241001474374 Blennius Species 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 241000199919 Phaeophyceae Species 0.000 description 2
- 241000222481 Schizophyllum commune Species 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010796 biological waste Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention provides instant undaria pinnatifida super-stem food with pickled peppers and a production method thereof, wherein the production steps comprise: (A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials; (B) cutting the raw materials into sections; (C) bubbling and cleaning; (D) desalting and rehydration: (E) protecting skin, hardening and removing fishy smell; (F) quickly draining; (G) cooling; (H) seasoning by a double method; (I) sealing and sterilizing. The invention selects the special-grade undaria pinnatifida stems as the raw material to process, the product is in a segment shape, and the peel of the undaria pinnatifida stem segments is prevented to the maximum extent by controlling the desalting and rehydration time of the raw material. The skin protection, hardening and fishy smell removal are carried out at a specific temperature and for a specific time, so that the product still keeps good sense after being sterilized, meanwhile, the bad flavor generated by heating is removed by utilizing natural food materials such as spices, capsicum frutescens/rod chilli pickled peppers and the like, and the process steps of stirring, flavoring, sterilizing and the like are carried out, so that the delicious and nutritional instant capsicum frutescens/rod chilli pickled pepper undaria pinnatifida stem product and the production method are provided.
Description
Technical Field
The invention relates to the field of processing of special stem segment foods of undaria pinnatifida, in particular to an instant capsicum frutescens/rod pepper pickled pepper special stem segment food of undaria pinnatifida and a production method thereof.
Background
Undaria pinnatifida is large brown algae, and the Dalian Luzhong and Shandong of Liaoning in China are main growing areas. The thallus laminariae has brown algae, soft leather-like texture, and needle-like overall contour. The main edible parts of wakame seaweed are schizophyllum commune and mesocostum (stem) which penetrates through the center of the schizophyllum commune. The lobes are also called leaves and are positioned on both sides of the middle rib. The medium rib is the stem of undaria pinnatifida, the stem below the growing point of the undaria pinnatifida, and is called as the special stem of undaria pinnatifida in the industry. The special stem of Undaria pinnatifida serves as a support for the leaves, and can also be used for eating. The process for industrially producing the special stem of the seasoned undaria pinnatifida comes from Japan. The process method comprises the following steps: slicing salted Undaria Pinnatifida special grade stalks into filaments, processing by a series of processes, flavoring, and freezing and packaging. In recent years, few factories process the undaria pinnatifida into the undaria pinnatifida special stem product of the normal-temperature product, the application range of the undaria pinnatifida special stem is expanded, and the undaria pinnatifida special stem product is more in line with the selection of the current consumers. However, the product of the special stem of the normal-temperature instant undaria pinnatifida has the corresponding disadvantages: firstly, the bad flavor substances of the special stems of the undaria pinnatifida are amplified by times after sterilization, which is difficult to accept and seriously influences the integral flavor of the product; secondly, the special-grade stems of high-quality undaria pinnatifida are crisp and tender in texture, cannot resist heating sterilization, and are soft and soft in taste, secondary undaria pinnatifida stems are mostly adopted in the stem section products of the high-quality undaria pinnatifida at normal temperature on the market, the fibers of the secondary undaria pinnatifida stems are thicker, but the taste and nutrition are far lower than those of the special-grade stem sections; thirdly, the special stems of the undaria pinnatifida are desalted by normal soaking water, the skins of the undaria pinnatifida are easy to peel, the special stem sections are whitened, the surfaces of the undaria pinnatifida are uneven, and the green and white are mixed, so that the product sense is seriously influenced; fourth, the high-quality special stem of the undaria pinnatifida is cut into shreds, the conventional raw material processing mode destroys the due crisp and tender feeling of the special stem of the undaria pinnatifida, increases the labor cost, greatly loses the using amount of the special stem of the undaria pinnatifida, and wastes the unusable waste shreds as biological waste materials to be discarded, thereby causing resource waste.
Disclosure of Invention
The invention aims to provide a production method of a special stem segment food of instant capsicum frutescens/rod chilli pickled mustard green in a segment shape, which is delicious and nutritional.
In order to achieve the above purpose, the invention provides the following technical scheme:
a production method of instant capsicum frutescens pickled pepper undaria pinnatifida special stem segment food comprises the following production steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 5-10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw material by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the wakame cleaned in the step (C) in water 2-4 times of the weight of the special stem sections of the wakame for desalting, repeatedly soaking for two times, and changing water at intervals of 20-40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) with 200-400 g of water according to per hundred g of raw materials. Adding 0.2-0.4 g of dried ginger powder, 0.2-0.6 g of calcium chloride and 8-12 g of capsicum frutescens pickled peppers into per hundred g of special stem sections of salted undaria pinnatifida; feeding cold water, heating to 80-100 ℃, and keeping the temperature for 10-20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 5-20 minutes by using a vacuum cooler;
(H) seasoning by a double method: rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10-20 minutes, and then standing for 20-40 minutes; every hundred grams of cooled special stem segments of the undaria pinnatifida are uniformly stirred with 0.8 gram of flavoring, 0.05 gram of citric acid, 1.5 grams of edible salt, 3 grams of fresh chilli juice, 0.6 gram of monosodium glutamate and 8 grams of capsicum frutescens;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65-85 ℃, carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
A special-grade stem segment food of instant capsicum frutescens pickled pepper undaria pinnatifida is produced by adopting the production method of the special-grade stem segment food of instant capsicum frutescens pickled pepper undaria pinnatifida.
A production method of instant undaria pinnatifida stem food with wild pepper pickled peppers comprises the following steps: the method comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 5-10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw material by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the wakame cleaned in the step (C) in water 2-4 times of the weight of the special stem sections of the wakame for desalting, repeatedly soaking for two times, and changing water at intervals of 20-40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the undaria pinnatifida special stem sections desalted and rehydrated in the step (D) with 400 g of water according to per hundred g of raw materials; adding 0.2-0.4 g of dried ginger powder, 0.2-0.4 g of calcium chloride and 8-16 g of wild pepper into per hundred g of salted raw materials; feeding cold water, heating to 80-100 ℃, and keeping the temperature for 10-20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 5-20 minutes by using a vacuum cooler;
(H) seasoning by a double method: rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10-20 minutes, and then standing for 20-40 minutes; every hundred grams of cooled special stem segments of the undaria pinnatifida are added with 0.35 gram of spices, 0.7 gram of monosodium glutamate, 0.07 gram of yeast extract, 7 grams of white granulated sugar, 2.2 grams of edible salt, 2.5 grams of brewed rice vinegar, 16 grams of wild pepper pickled peppers, 2.3 grams of fresh chilli juice and the like;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65-85 ℃, carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
An instant undaria pinnatifida special stem food with rod pepper pickled peppers is produced by the production method of the instant undaria pinnatifida special stem food with rod pepper pickled peppers.
The invention has the beneficial effects that:
1. according to the method, the complex foaming time of the special-grade stem of salted undaria pinnatifida is controlled, the complex foaming degree of the special-grade stem section is controlled, and the metal ion calcification skin-protecting is matched, so that the phenomena of peel falling, stem whitening and scaly sense of the special-grade stem section of undaria pinnatifida are effectively inhibited, the integrity of the skin of the special-grade stem section is kept, and meanwhile, the soup is clarified, so that the sense is greatly improved;
2. the method promotes the separation of the bad flavor of the special stem section of the undaria pinnatifida by heating the raw material of the special stem section; meanwhile, in order to prevent the raw materials from softening and rotting, different temperatures are set to correspond to different times, so that the mouthfeel of the product is better guaranteed;
3. according to the invention, the high acidity of the capsicum frutescens/wild pepper pickled peppers with the pH value of 3.0-4.0 is utilized, the bad flavor substances in the special stem section of the undaria pinnatifida are further extracted, and the bad flavor substances are left in the aqueous solution. Meanwhile, natural fermentation flavor substances of the capsicum frutescens/rod peppers are replaced with bad flavor substances in the special stem section of the undaria pinnatifida, so that the existence of the bad flavor substances in the stem section of the undaria pinnatifida is further reduced;
4. the ginger powder disclosed by the invention is used instead of the traditional ginger, and mellow base taste is utilized to further cover the ginger powder, so that the ginger powder is convenient to use and labor is reduced;
5. the method breaks through the traditional method for cutting the salted special stem of the undaria pinnatifida into shreds, treats the special stem of the undaria pinnatifida into sections to keep the crisp and tender taste of the stem, and simultaneously greatly reduces the loss of the raw material of the special stem of the undaria pinnatifida, wherein the loss rate of the special stem section of the undaria pinnatifida is at least 0.1 percent lower than that of the special stem shreds of the undaria pinnatifida by using the same special stem of the undaria pinnatifida;
6. the process is suitable for industrial production;
7. the invention reduces the waste material of the undaria pinnatifida after the primary treatment of the special stems, thereby reducing the environmental pollution;
8. the invention improves the application of the special stem raw material of the undaria pinnatifida and increases the income of undaria pinnatifida processing factories.
Detailed Description
Specific examples of the present invention are described in more detail below with reference to examples in order to provide a better understanding of the aspects of the present invention. However, the specific operating modes and specific examples described below are for illustrative purposes only and are not intended to limit the present invention.
The raw materials and auxiliary materials adopted by the invention can be purchased in the existing market or manufacturers if no special description is provided.
The embodiment 1-3 is a production method of a special stem section of instant capsicum frutescens with pickled peppers, the special stem section of the undaria pinnatifida is selected as a raw material to be processed, the product is in a section shape, and the peeling of the stem section of the undaria pinnatifida is prevented to the greatest extent by controlling the desalting and rehydration time of the raw material. The skin protection, hardening and fishy smell removal are carried out at a specific temperature and for a specific time, so that the product still keeps good sense after being sterilized, meanwhile, the bad flavor generated by heating is removed by utilizing natural food materials such as spices and capsicum frutescens pickled peppers, and the processing steps of stirring, flavoring, sterilizing and the like are carried out, so that the delicious and nutritional instant capsicum frutescens pickled mustard tuber special-grade stem section product and the production method are provided.
Example 1
A production method of instant capsicum frutescens pickled pepper undaria pinnatifida special stem segment food comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water 2 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 200 grams of water. 0.2 g of dried ginger powder, 0.2 g of calcium chloride and 8 g of capsicum frutescens are added into each hundred g of salted raw materials. Feeding cold water, heating to 80 ℃, and keeping the temperature for 20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10 minutes, and then standing for 40 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are uniformly stirred with 0.8 gram of flavoring, 0.05 gram of citric acid, 1.5 grams of edible salt, 3 grams of fresh chilli juice, 0.6 gram of monosodium glutamate and 8 grams of capsicum frutescens. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65 ℃ for 40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Example 2
A production method of instant capsicum frutescens pickled pepper undaria pinnatifida special stem segment food comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water which is 4 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 20 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 300 grams of water. 0.3 g of dried ginger powder, 0.4 g of calcium chloride and 10 g of capsicum frutescens are added into every hundred g of salted raw materials. Feeding cold water, heating to 90 ℃, and keeping the temperature for 15 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the cooled undaria pinnatifida in the step (G) for 15 minutes, and then standing for 30 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are uniformly stirred with 0.8 gram of flavoring, 0.05 gram of citric acid, 1.5 grams of edible salt, 3 grams of fresh chilli juice, 0.6 gram of monosodium glutamate, 10 grams of capsicum frutescens and the like. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 75 ℃ for 30 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Example 3
A production method of instant capsicum frutescens pickled pepper undaria pinnatifida special stem segment food comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water which is 3 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 30 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 400 grams of water. 0.4 g of dried ginger powder, 0.6 g of calcium chloride and 12 g of capsicum frutescens are added into every hundred g of salted raw materials. Feeding cold water, heating to 100 ℃, and keeping the temperature for 10 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 20 minutes, and then standing for 20 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are uniformly stirred with 0.8 gram of flavoring, 0.05 gram of citric acid, 1.5 grams of edible salt, 3 grams of fresh chilli juice, 0.6 gram of monosodium glutamate, 12 grams of capsicum frutescens and the like. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 85 ℃ for 20 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Example 4-6 is a method for producing instant food of undaria pinnatifida with rod-shaped stem with rod-shaped pepper and pickled pepper; the product is in a segment shape, and the peel of the stem section of the undaria pinnatifida is prevented to the maximum extent by controlling the desalting and rehydration time of the raw material. The skin protection, hardening and fishy smell removal are carried out at a specific temperature and for a specific time, so that the product still keeps good sense after being sterilized, meanwhile, materials such as spices, wild pepper pickled peppers, brewed rice vinegar, fresh hot juice and the like are utilized to remove bad flavor generated by heating, and then the technological steps of stirring for flavoring, sterilizing and the like are carried out, so that the delicious and nutritional instant wild pepper pickled pepper undaria pinnatifida stem product and the production method are provided.
Example 4
A production method of instant wakame seaweed super-stem food with rod chilli comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water 2 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 200 grams of water. 0.2 g of dried ginger powder, 0.2 g of calcium chloride and 8 g of wild pepper are added into one hundred g of salted raw materials. Feeding cold water, heating to 80 ℃, and keeping the temperature for 20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10 minutes, and then standing for 40 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are provided with 0.35 gram of spicery, 0.7 gram of monosodium glutamate, 0.07 gram of yeast extract, 7 grams of white granulated sugar, 2.2 grams of edible salt, 2.5 grams of brewed rice vinegar, 16 grams of wild pepper pickled peppers, 2.3 grams of fresh chilli juice and the like. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65 ℃ for 40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Example 5
A production method of instant wakame seaweed super-stem food with rod chilli comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water which is 4 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 20 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 300 grams of water. 0.3 g of dried ginger powder, 0.3 g of calcium chloride and 10 g of wild pepper are added into one hundred grams of salted raw materials. Feeding cold water, heating to 90 ℃, and keeping the temperature for 15 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the cooled undaria pinnatifida in the step (G) for 15 minutes, and then standing for 30 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are provided with 0.35 gram of spicery, 0.7 gram of monosodium glutamate, 0.07 gram of yeast extract, 7 grams of white granulated sugar, 2.2 grams of edible salt, 2.5 grams of brewed rice vinegar, 16 grams of wild pepper pickled peppers, 2.3 grams of fresh chilli juice and the like. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 75 ℃ for 30 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Example 6
A production method of instant wakame seaweed super-stem food with rod chilli comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the undaria pinnatifida cleaned in the step (C) in water which is 3 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing water at intervals of 30 minutes;
(E) skin protection, hardening and fishy smell removal: salting the special stem sections of the undaria pinnatifida desalted and rehydrated in the step (D) according to per hundred grams of raw materials, and adding 400 grams of water. 0.4 g of dried ginger powder, 0.4 g of calcium chloride and 16 g of wild pepper are added into one hundred g of salted raw materials. Feeding cold water, heating to 100 ℃, and keeping the temperature for 10 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 20 minutes by using a vacuum cooler;
(H) seasoning by a double method: and (D) rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 20 minutes, and then standing for 20 minutes. Every hundred grams of cooled special stem segments of the undaria pinnatifida are provided with 0.35 gram of spicery, 0.7 gram of monosodium glutamate, 0.07 gram of yeast extract, 7 grams of white granulated sugar, 2.2 grams of edible salt, 2.5 grams of brewed rice vinegar, 16 grams of wild pepper pickled peppers, 2.3 grams of fresh chilli juice and the like. Wherein, the types and the adding amount of the auxiliary materials can be properly increased and decreased according to the production needs and the tastes of people in different regions;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 85 ℃ for 20 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
Finally, it should be noted that: the above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations will be apparent to persons skilled in the art upon consideration of the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations are contemplated as falling within the scope of the present invention.
Claims (4)
1. A production method of instant capsicum frutescens pickled pepper undaria pinnatifida super-grade stem food is characterized by comprising the following steps: the production steps comprise:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 5-10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw material by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the wakame cleaned in the step (C) in water 2-4 times of the weight of the special stem sections of the wakame for desalting, repeatedly soaking for two times, and changing water at intervals of 20-40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the undaria pinnatifida special stem sections desalted and rehydrated in the step (D) with 200-400 g of water according to per hundred g of raw materials; adding 0.2-0.4 g of dried ginger powder, 0.2-0.6 g of calcium chloride and 8-12 g of capsicum frutescens pickled peppers into per hundred g of special stem sections of salted undaria pinnatifida; feeding cold water, heating to 80-100 ℃, and keeping the temperature for 10-20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 5-20 minutes by using a vacuum cooler;
(H) seasoning by a double method: rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10-20 minutes, and then standing for 20-40 minutes; every hundred grams of cooled special stem segments of the undaria pinnatifida are uniformly stirred with 0.8 gram of flavoring, 0.05 gram of citric acid, 1.5 grams of edible salt, 3 grams of fresh chilli juice, 0.6 gram of monosodium glutamate and 8-12 grams of capsicum frutescens;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65-85 ℃, carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
2. A ready-to-eat capsicum frutescens pickled pepper undaria pinnatifida super-grade stem food is characterized in that: the instant capsicum frutescens pickled mustard-green special-grade stem food is produced by the production method of the instant capsicum frutescens pickled mustard-green special-grade stem food as claimed in claim 1.
3. A production method of instant wild pepper pickled pepper undaria pinnatifida super-stem food is characterized by comprising the following steps: the method comprises the following steps:
(A) selection of raw materials: selecting special stems of salted undaria pinnatifida as raw materials;
(B) cutting the raw materials: cutting special stem of salted Undaria pinnatifida into segments;
(C) bubbling cleaning: carrying out bubbling cleaning on the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by using a bubbling cleaning machine, and ensuring that the water level is higher than the raw materials by more than 10 cm;
(D) desalting and rehydration: soaking the special stem sections of the wakame cleaned in the step (C) in water 2-4 times of the weight of the special stem sections of the wakame for desalting, repeatedly soaking for two times, and changing water at intervals of 20-40 minutes;
(E) skin protection, hardening and fishy smell removal: salting the undaria pinnatifida special stem sections desalted and rehydrated in the step (D) with 400 g of water according to per hundred g of raw materials; adding 0.2-0.4 g of dried ginger powder, 0.2-0.4 g of calcium chloride and 8-16 g of wild pepper into per hundred g of salted raw materials; feeding cold water, heating to 80-100 ℃, and keeping the temperature for 10-20 minutes;
(F) and (3) quick draining: quickly draining the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (E), and quickly separating the special stem sections of the undaria pinnatifida from the heated liquid;
(G) and (3) cooling: cooling the special stem sections of the undaria pinnatifida subjected to the heat treatment in the step (F) to below 25 ℃ in 5-20 minutes by using a vacuum cooler;
(H) seasoning by a double method: rolling and kneading the special stem sections of the wakame which are cooled in the step (G) for 10-20 minutes, and then standing for 20-40 minutes; every hundred grams of cooled special stem segments of the undaria pinnatifida are added with 0.35 gram of spices, 0.7 gram of monosodium glutamate, 0.07 gram of yeast extract, 7 grams of white granulated sugar, 2.2 grams of edible salt, 2.5 grams of brewed rice vinegar, 8-16 grams of wild pepper pickled peppers, 2.3 grams of fresh chilli juice and the like;
(I) sealing and sterilizing: and (D) carrying out vacuum sealing on the special stem sections of the undaria pinnatifida obtained in the step (H) by using a vacuum sealing machine, sterilizing by using a pasteurization water bath, setting the temperature of the water bath sterilization pot to be 65-85 ℃, carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization.
4. An instant food of undaria pinnatifida with rod-shaped wild pepper pickled peppers is characterized in that: the instant wild pepper pickled pepper undaria pinnatifida super-stem food is produced by the production method of the instant wild pepper pickled pepper undaria pinnatifida super-stem food as claimed in claim 3.
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| CN202010993870.9A CN112056528A (en) | 2020-09-21 | 2020-09-21 | Instant pickled pepper flavor undaria pinnatifida super-stem food and production method thereof |
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| CN113796506A (en) * | 2021-09-15 | 2021-12-17 | 大连海错商贸有限公司 | Sea skirt flower and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3014688B1 (en) * | 1998-12-28 | 2000-02-28 | 正子 遠藤 | Processed processed wakame stem, food using the same, and methods for producing them |
| CN1611143A (en) * | 2003-10-28 | 2005-05-04 | 杨惠民 | Seasoned undaria pinnatifida stem and its preparing method |
| CN211482837U (en) * | 2020-01-20 | 2020-09-15 | 大连海艺沣食品有限公司 | Uniform mixing and rolling device for undaria pinnatifida |
| CN111657454A (en) * | 2020-07-20 | 2020-09-15 | 大连海宝食品有限公司 | Processing method of instant food of sporophyll of undaria pinnatifida |
-
2020
- 2020-09-21 CN CN202211074692.5A patent/CN115428915A/en active Pending
- 2020-09-21 CN CN202010993870.9A patent/CN112056528A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3014688B1 (en) * | 1998-12-28 | 2000-02-28 | 正子 遠藤 | Processed processed wakame stem, food using the same, and methods for producing them |
| CN1611143A (en) * | 2003-10-28 | 2005-05-04 | 杨惠民 | Seasoned undaria pinnatifida stem and its preparing method |
| CN211482837U (en) * | 2020-01-20 | 2020-09-15 | 大连海艺沣食品有限公司 | Uniform mixing and rolling device for undaria pinnatifida |
| CN111657454A (en) * | 2020-07-20 | 2020-09-15 | 大连海宝食品有限公司 | Processing method of instant food of sporophyll of undaria pinnatifida |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113796506A (en) * | 2021-09-15 | 2021-12-17 | 大连海错商贸有限公司 | Sea skirt flower and preparation method and application thereof |
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