CN115428915A - Instant normal-temperature pickled pepper flavor undaria pinnatifida super-stem food and production method thereof - Google Patents
Instant normal-temperature pickled pepper flavor undaria pinnatifida super-stem food and production method thereof Download PDFInfo
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- CN115428915A CN115428915A CN202211074692.5A CN202211074692A CN115428915A CN 115428915 A CN115428915 A CN 115428915A CN 202211074692 A CN202211074692 A CN 202211074692A CN 115428915 A CN115428915 A CN 115428915A
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- 241001261506 Undaria pinnatifida Species 0.000 title claims abstract description 174
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 239000006002 Pepper Substances 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title abstract description 19
- 235000019634 flavors Nutrition 0.000 title abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 title abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 title abstract description 11
- 244000203593 Piper nigrum Species 0.000 title abstract 2
- 239000002994 raw material Substances 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 230000001954 sterilising effect Effects 0.000 claims abstract description 38
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 26
- 230000005587 bubbling Effects 0.000 claims abstract description 25
- 238000007789 sealing Methods 0.000 claims abstract description 25
- 241000758706 Piperaceae Species 0.000 claims abstract description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000011033 desalting Methods 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000302909 Piper aduncum Species 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000002791 soaking Methods 0.000 claims description 17
- 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
- 235000019640 taste Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 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
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 7
- 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
- 238000005406 washing Methods 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
- 241001474374 Blennius Species 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims 2
- 235000003351 Brassica cretica Nutrition 0.000 claims 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 2
- 235000010460 mustard Nutrition 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241000234314 Zingiber Species 0.000 description 9
- 230000003247 decreasing effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000002699 waste material Substances 0.000 description 4
- 241000199919 Phaeophyceae Species 0.000 description 2
- 241000222481 Schizophyllum commune Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010796 biological waste Substances 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 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
- 239000010985 leather Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention provides instant special stem food of undaria pinnatifida with pickled peppers at normal temperature and a production method thereof, wherein the production steps comprise: selecting raw materials: selecting special stems of salted undaria pinnatifida as raw materials; cutting the raw material into sections; (C) bubbling cleaning; (D) desalting and rehydration: (E) protecting the skin, hardening and removing fishy smell; (F) quickly draining water; (G) cooling; (H) seasoning by a double method; and (I) sealing and sterilizing. The invention selects the special-grade undaria pinnatifida stems as the raw material to process the undaria pinnatifida stems, the product is in a segment shape, and the peel falling of the undaria pinnatifida stem segments is prevented to the maximum degree by controlling the raw material desalting and rehydration time. 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 processing steps of stirring, flavoring, sterilizing and the like are carried out, so that the delicious and nutritional instant pickled pepper undaria pinnatifida stem product stored at the normal temperature and the production method are provided.
Description
The application is a divisional application of a patent application named as instant pickled pepper flavor undaria pinnatifida special stem food and a production method thereof, wherein the application date of the original application is 09 and 21 days in 2020, and the application number is 202010993870.9.
Technical Field
The invention relates to the technical field of processing of undaria pinnatifida special-grade stem section foods, in particular to an instant undaria pinnatifida special-grade stem section food with pickled pepper flavor at normal temperature and a production method thereof.
Background
Undaria pinnatifida is large brown algae, and the Dalian Luoshun and Shandong of Liaoning in China are main growing areas. The thallus laminariae has brown algae body similar to soft leather, and needle-shaped 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 seasoning 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, a few factories process the undaria pinnatifida into the undaria pinnatifida super-stem product of a normal-temperature product, the application range of the undaria pinnatifida super-stem is expanded, and the undaria pinnatifida super-stem product is more suitable for 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 undaria pinnatifida special stems are amplified by times through sterilization, so that the undaria pinnatifida special stems are unacceptable and the integral flavor of the product is seriously influenced; 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 skin is easy to peel, the special stem sections are whitened, the surface is mottled and uneven, the green and white are mixed, and 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
In order to overcome the defects of the prior art, the invention aims to provide a special stem food of instant wakame seaweed with pickled pepper flavor at normal temperature and a production method thereof.
In order to achieve the purpose, the invention provides the following scheme:
a production method of instant undaria pinnatifida special stem food with pickled peppers at normal temperature 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 washed special stem sections of the undaria pinnatifida in water which is 2-4 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing the 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, 8-12 g of capsicum frutescens or 8-16 g of wild pepper 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 heating 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 cooling machine;
(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; adding preset auxiliary materials into each hundred grams of cooled special stem sections of the undaria pinnatifida and uniformly stirring; the preset auxiliary materials are determined according to production needs and taste; the preset auxiliary materials comprise capsicum frutescens and/or rod chilli;
(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 ℃, and carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Preferably, the preset auxiliary materials comprise 0.8 g of spices, 0.05 g of citric acid, 1.5 g of edible salt, 3 g of fresh chilli juice, 0.6 g of monosodium glutamate and 8-12 g of capsicum frutescens.
Preferably, the preset auxiliary materials comprise 0.35 g of spices, 0.7 g of monosodium glutamate, 0.07 g of yeast extract, 7 g of white granulated sugar, 2.2 g of edible salt, 2.5 g of brewed rice vinegar, 8-16 g of wild pepper pickled peppers and 2.3 g of fresh chilli juice.
An instant undaria pinnatifida super-stem food with pickled peppers at normal temperature is produced by adopting the production method of the instant undaria pinnatifida super-stem food with pickled peppers at normal temperature.
The invention has the following beneficial effects:
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 invention is a normal temperature instant product, the normal temperature product made by the prior art has bad flavor, and the invention promotes the separation of 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 due to heating, different temperatures are set to correspond to different times, so that the taste of the product is better ensured;
3. the invention relates to a normal-temperature instant product, which is prepared by the prior art, has bad flavor, and further leaches bad flavor substances in special stem segments of undaria pinnatifida by utilizing high acidity of the capsicum frutescens/rod chilli with the pH value of 3.0-4.0, so that the bad flavor substances are remained in 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 invention is a normal temperature instant product, the normal temperature product made by the prior art has bad flavor, the invention abandons the traditional ginger, uses the dry ginger powder, utilizes mellow base flavor, further covers, is convenient to use and reduces the labor;
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 undaria pinnatifida super stem raw material and increases the income of undaria pinnatifida processing factories.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the application. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein may be combined with other embodiments.
The terms "first," "second," "third," and "fourth," etc. in the description and claims of this application are used for distinguishing between different elements and not for describing a particular sequential order. Furthermore, the terms "include" and "have," as well as any variations thereof, are intended to cover a non-exclusive inclusion. For example, the inclusion of a list of steps, processes, methods, etc. is not limited to only those steps recited, but may alternatively include additional steps not recited, or may alternatively include additional steps inherent to such processes, methods, articles, or devices.
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 present invention will be described in further detail with reference to specific embodiments in order to make the objects, features and advantages of the invention more comprehensible.
The embodiment 1-3 is a production method of a special stem section of instant common-temperature capsicum frutescens with pickled peppers, the special stem section is prepared by selecting special stems of undaria pinnatifida as raw materials, the product is in a section shape, and the peeling of the stems of the undaria pinnatifida is prevented to the greatest extent by controlling the desalting and rehydration time of the raw materials. The instant capsicum frutescens pickled pepper special stem section product which is stored at normal temperature, delicious and nutritional and the production method thereof are provided.
Example 1
A production method of instant normal-temperature capsicum frutescens pickled pepper undaria pinnatifida super-stem 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 which is pickled in millet are added into one hundred grams 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 rapidly cooling to be below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Example 2
A production method of instant normal-temperature capsicum frutescens pickled pepper undaria pinnatifida super-stem 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 the special stems of the 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, which are desalted and rehydrated in the step (D), with 300 g of water per hundred g of raw materials. 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 heating 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 rapidly cooling to below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Example 3
A production method of instant normal-temperature capsicum frutescens pickled pepper undaria pinnatifida super-stem 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 the special stems of the 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 which is pickled in millet are added into per hundred g of salting 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 by 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 rapidly cooling to be below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Example 4-6 is a method for producing instant undaria pinnatifida stem food with wild pepper pickled peppers at normal temperature; 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 method comprises the steps of protecting the skin, hardening and removing fishy smell 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 process steps of stirring, flavoring, sterilizing and the like are carried out, so that the instant wild pepper pickled pepper undaria pinnatifida stem section product which is stored at normal temperature, delicious and nutritional and the production method are provided.
Example 4
A production method of instant undaria pinnatifida special stem food with wild pepper pickled peppers at normal temperature 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: washing the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by bubbling by using a bubbling washing machine, and ensuring that the water level is higher than the raw material by more than 10 cm;
(D) Desalting and rehydration: soaking the washed special stem sections of the undaria pinnatifida in water which is 2 times of the weight of the special stem sections of the undaria pinnatifida for desalination, 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 cooling machine;
(H) Seasoning by a double method: rolling and kneading the cooled special stem sections of the undaria pinnatifida 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 spice, 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 pickled rod peppers of rod 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 be below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Example 5
A production method of instant undaria pinnatifida special stem food with wild pepper pickled peppers at normal temperature 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: washing the special stem sections of the salted undaria pinnatifida in the step (B) for 10 minutes by bubbling by using a bubbling washing 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 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. Adding 0.3 g of dried ginger powder, 0.3 g of calcium chloride and 10 g of wild pepper into one 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 cooling machine;
(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 production needs and tastes of people in different regions;
(I) Sealing and sterilizing: and (D) sealing the special stem sections of the undaria pinnatifida obtained in the step (H) in vacuum by using a vacuum sealing machine, sterilizing by using a pasteurizing water bath sterilization pot, setting the temperature of the water bath sterilization pot to be 75 ℃ for 30 minutes, and quickly cooling to be below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
Example 6
A production method of instant undaria pinnatifida special stem food with wild pepper pickled peppers at normal temperature 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. Adding 0.4 g of dried ginger powder, 0.4 g of calcium chloride and 16 g of wild pepper 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 spice, 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 pickled rod peppers of rod 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 rapidly cooling to be below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (4)
1. A production method of instant special stem food of undaria pinnatifida with pickled peppers at normal temperature 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: washing the special stem sections of the salted undaria pinnatifida in the step (B) for 5-10 minutes by bubbling with a bubbling washing machine, and ensuring that the water level is higher than the raw material by more than 10 cm;
(D) Desalting and rehydration: soaking the washed special stem sections of the undaria pinnatifida in water which is 2-4 times of the weight of the special stem sections of the undaria pinnatifida for desalting, repeatedly soaking for two times, and changing the 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) according to per hundred grams of raw materials, and adding 200 to 400 grams of water; adding 0.2-0.4 g of dried ginger powder, 0.2-0.6 g of calcium chloride, 8-12 g of capsicum frutescens or 8-16 g of wild pepper 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; adding preset auxiliary materials into each hundred grams of cooled special stem sections of the undaria pinnatifida and uniformly stirring; the preset auxiliary materials are determined according to production needs and taste; the preset auxiliary materials comprise capsicum frutescens and/or rod chilli;
(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 ℃, and carrying out 20-40 minutes, and quickly cooling to below 25 ℃ within 30 minutes after sterilization to obtain the special stem sections of the undaria pinnatifida stored at the normal temperature.
2. The production method of the instant undaria pinnatifida super-grade stem food with pickled peppers at normal temperature according to claim 1, wherein the preset auxiliary materials comprise 0.8 g of spices, 0.05 g of citric acid, 1.5 g of edible salt, 3 g of fresh chilli juice, 0.6 g of monosodium glutamate and 8-12 g of capsicum frutescens.
3. The production method of the instant normal-temperature pickled-pepper undaria pinnatifida super-stem segment food as claimed in claim 1, wherein the preset auxiliary materials comprise 0.35 g of spices, 0.7 g of monosodium glutamate, 0.07 g of yeast extract, 7 g of white granulated sugar, 2.2 g of edible salt, 2.5 g of brewed rice vinegar, 8-16 g of wild pepper pickled peppers and 2.3 g of fresh chili juice.
4. A ready-to-eat wakame seaweed super-grade stem food with pickled peppers at normal temperature is characterized in that: the instant special stem food of the skirt mustard tuber with pickled peppers at normal temperature is produced by the method for producing the special stem food of the skirt mustard tuber with pickled peppers at normal temperature according to any one of claims 1 to 3.
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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 |
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