CN1223286C - Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof - Google Patents
Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof Download PDFInfo
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- CN1223286C CN1223286C CNB200410007108XA CN200410007108A CN1223286C CN 1223286 C CN1223286 C CN 1223286C CN B200410007108X A CNB200410007108X A CN B200410007108XA CN 200410007108 A CN200410007108 A CN 200410007108A CN 1223286 C CN1223286 C CN 1223286C
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Abstract
The present invention relates to a preparation method for a boiled and frozen product of sporophyllary leaves of undaria pinnitafida. The present invention uses sporophyllary leaves as raw material. The sporophyllary leaves are directly heated for 60 to 90 seconds in sea water of the temperature of 85 to 95 DEG C, the sporophyllary leaves are then put into sea water of the temperature of 0 to 5 DEG C to be cooled, the sporophyllary leaves are taken out of the sea water, water is filtered, the sporophyllary leaves are frozen for 24 to 48 hours in the temperature of-40 to 35 DEG C and are taken out, the sporophyllary leaves are stored in the temperature of-30 to 20 DEG C, and the boiled and frozen product of the sporophyllary leaves of undaria pinnitafida is obtained. The product is defrosted by sea water of 0 to 5 DEG C, the product is packed in a split charging mode, the product is frozen for 24 to 36 hours in the temperature of-40 to 35 DEG C, the product is stored in the temperature of-5 to 0 DEG C, and the boiled and frozen product of the sporophyllary leaves with original flavor is obtained. Condiments can be added into the product which is defrosted, the product is ripened, and the boiled and frozen product of the sporophyllary leaves with the condiments is obtained. The product of the present invention has abundant nutrition. The product contains various kinds of amino acid and polysaccharides, and particularly contains abundant mineral substances, such as iodine, Fe, Ca, etc. The product of the present invention can be stored for a long time.
Description
The present invention is dividing an application of " Sporophyllary leaf of undaria pinnatifida and manufacture method thereof " (the 19 days July calendar year 2001 applying date of application number 01120527.X).
Technical field the present invention relates to a kind of preparation method of seaweed products.
The background technology Undaria pinnatifida Suringar is the part of ripe undaria pinnitafida frond, i.e. reproduction part, and it is positioned at the flat stem keel of undaria pinnitafida part both sides, is circuitous gauffer, likeness in form shape of ears blade, its effect is that the discharging spore produces offspring.Because himself character determines, adopts the conventional method of processing caudex of Undaria pinnatifida, leaf can not keep its nutritional labeling effectively.Therefore people are adding man-hour to the undaria pinnitafida frond, generally all sporophyll partly being used as biologic garbage throws away, this not only makes its contained several amino acids and polysaccharide and abundant iodine, mineral matters such as calcium waste, and it also can distribute foul smell, living maggot fly, seriously contaminated environment when rotten.
Summary of the invention the object of the present invention is to provide a kind of Undaria pinnatifida Suringar of original nutritional labeling that can effectively keep to boil boiling hot frozen product and preparation method thereof.
The present invention carries out deep cooling processing with sporophyll and stores, so that the pheophytin that it is contained, chlorophyll are fixed, stops the activity of enzyme simultaneously, and the frond true qualities stably are fixed up.
One. at first be the raw material of obtaining Sporophyllary leaf:
1. intercepting undaria pinnitafida length has spore base of leaf section.
2. rinsing removes foreign material.
3. take the spore blade, promptly the keel part along stem cuts with the sporophyll boundary line, can obtain rectangular string shape spore blade, is raw material of the present invention.Preferably cut and use the special-purpose shovel of gathering, it is V-shaped, and it has hand and fixed two kinds.The shovel opening of will gathering during use is adjacent to the keel portion at stem, parallel downward release.
4. secondary rinsing.
5. control removes surface moisture, and what obtain is the Sporophyllary leaf raw material.
Two. the preparation of Sporophyllary leaf
1. the sporophyll aquatic foods freeze product
1. freezing: as above-mentioned Sporophyllary leaf raw material directly can be carried out freezingly, also it can be carried out carrying out again after the chopping processing freezing, promptly take out in freezing 24～48 hours-40 ℃～-35 ℃ temperature.
2. refrigeration: in-30～-20 ℃ of temperature storages, the product that obtains is sporophyll (or silk) aquatic foods and freezes product.
2. sporophyll boils and scalds freezing product
1. boil boiling hot: above-mentioned Sporophyllary leaf raw material (or silk) was heated 60～90 seconds in 85～95 ℃ of temperature seawater water.
2. cooling: placing temperature is that 0～5 ℃ of seawater cools off, and makes to take out the control water purification after temperature is not higher than 10 ℃ in the sporophyll body.
3. freezing: as to take out in freezing 24～48 hours in-40～-35 ℃ of temperature.
4. refrigeration: in-30～-20 ℃ of temperature storages, the product that obtains is sporophyll and boils boiling hot freezing product.
3. sporophyll salt marsh product
1. salt marsh: above-mentioned Sporophyllary leaf raw material is placed saturated aqueous common salt, in soaking at room temperature 48～72 hours.
2. dehydration: weight extrudes moisture, makes sporophyll contain moisture 60～65%.
3. refrigeration: store in-25～-20 ℃ of temperature, the product that obtains is sporophyll salt marsh product.
Three. the preparation method of sporophyll food
(1) original flavor sporophyll food
1. the bright jelly food of original flavor sporophyll
1. thaw: above-mentioned sporophyll aquatic foods are frozen product placed 0～5 ℃ of seawater 3～10 hours, preferably rinsing afterwards is not as being that thread need carry out chopping and handle.
2. boil boiling hot: agitating heating is 30～60 seconds in 85～95 ℃ of temperature sodium chloride-containing water.
3. cooling: placing temperature is that 0～5 ℃ of seawater cools off, and makes the interior temperature of sporophyll body not be higher than 10 ℃.
4. packing: inner wrapping
5. freezing: it is freezing 24～36 hours of-40～-35 ℃ of temperature that prepacked food is placed temperature.
6. refrigeration: wait to sell in-5～0 ℃ of temperature storage.
2. the original flavor sporophyll boils boiling hot frozen food
1. thaw: sporophyll is boiled scald freezing product and placed 0～5 ℃ of seawater 3～10 hours, preferably rinsing afterwards is not as being that thread need carry out chopping and handle.
2. packing: inner wrapping
3. freezing: it is freezing 24～36 hours of-40～-35 ℃ of temperature that prepacked food is placed temperature.
4. refrigeration: wait to sell in-5～0 ℃ of temperature storage.
3. original flavor sporophyll salting food product
1. desalination: sporophyll salt marsh product were soaked 2～3 hours with normal temperature seawater, afterwards with the fresh water flushing, control water purification branch, chopping.
2. boil boiling hot: placed 85～95 ℃ of temperature seawater agitating heating 30～60 seconds.
3. cooling: placing temperature is that 0～5 ℃ of seawater cools off, and makes after temperature is not higher than 10 ℃ in the sporophyll body, pulls back control water purification out.
4. packing: inner wrapping
5. freezing: with prepacked food place temperature be-40～-35 ℃ freezing 24～36 hours.
6. refrigeration: wait to sell in-5～0 ℃ of storage.
(2) seasoning sporophyll food
1. the bright jelly food of seasoning sporophyll
1. thaw: the sporophyll aquatic foods are frozen product placed 0～5 ℃ of seawater 3～10 hours, afterwards preferably rinsing.
2. boil boiling hot: placed 85～95 ℃ of temperature seawater agitating heating 30～60 seconds.
3. cooling: placing temperature is that the cooling of 0～5 ℃ of seawater makes after temperature is not higher than 10 ℃ in the sporophyll body, pulls control water purification branch out, as not being that thread need are cut into small pieces.
4. flavouring material: every hectogram sporophyll aquatic foods freeze and add following condiment in the product:
Soy sauce 12 grams, monosodium glutamate 1 gram, white sugar 5 grams and mushroom particle 100 grams etc. mix.
5. slaking: be not less than 48 hours in 0～5 ℃ of temperature placement.
6. packing: inner wrapping
7. refrigeration: wait to sell in-5～0 ℃ of storage.
2. the seasoning sporophyll boils boiling hot frozen food
1. thaw: sporophyll is boiled scald freezing product and placed 0～5 ℃ of seawater 3～10 hours, preferably rinsing afterwards is not as being that thread need carry out stripping and slicing and handle.
2. flavouring material: every hectogram sporophyll boils to scald and adds following condiment in the freezing product:
Soy sauce 12 grams, monosodium glutamate 1 gram, white sugar 5 grams and mushroom particle 100 grams etc. mix.
3. slaking: be not less than 48 hours in 0～5 ℃ of temperature placement.
4. packing: inner wrapping
5. refrigeration: wait to sell in-5～0 ℃ of storage.
3. seasoning sporophyll salting food product
1. desalination: sporophyll salt marsh product were soaked 2～3 hours with normal temperature seawater, afterwards with the fresh water flushing, control water purification branch.
2. boil boiling hot: place 85～95 ℃ of temperature seawater, agitating heating is 30～60 seconds in the water.
3. cooling: placing temperature is that 0～5 ℃ of seawater cools off, and makes after temperature is not higher than 10 ℃ in the sporophyll body, pulls back control water purification out, is cut into small pieces.
4. flavouring material: add following condiment in every hectogram sporophyll salt marsh product
Soy sauce 12 grams, monosodium glutamate 1 gram, white sugar 5 grams and mushroom particle 100 grams mix.
5. slaking: be not less than 48 hours in 0～5 ℃ of temperature placement.
6. packing: inner wrapping
7. refrigeration: wait to sell in-5～0 ℃ of storage.
The present invention has following advantage compared to existing technology:
1, makes rational use of resources, turn waste into wealth, create economic benefit.
2, elimination is to the pollution of environment.
3, can be long time stored.
4, product is nutritious, contains several amino acids and Polysaccharides, especially contains mineral matters such as abundant iodine, iron, calcium.
The specific embodiment
Example 1
Intercepting undaria pinnitafida length has the stem section of sporophyll, and rinsing removes foreign material.Shovel the parallel downward release of keel portion of being close to stem with gathering, both can obtain rectangular string shape spore blade.The secondary rinsing, control removes surface moisture, and the spore blade that obtains is raw material of the present invention.
Example 2
The selected removal of impurities of spore blade and meter are packed into after heavy in the refrigerated container (basket or packing case), send into temperature and be freezing 48 hours of-40 ℃ of freezers.Packing is sent into temperature and is the refrigeration of-30 ℃ freezer separately again, and the green product that obtains is the Undaria pinnatifida Suringar aquatic foods and freezes product.
Example 3
To carry out rinsing after the selected removal of impurities of spore blade, control water purification branch.Chopping after metal detection, the refrigerator tray of more quantitative sporophyll silk being packed into, sending into temperature is freezing 24 hours of-35 ℃ of freezers, sends into temperature separately after the packing and is-20 ℃ of freezers refrigerations, the green filiform that obtains is Undaria pinnatifida Suringar silk aquatic foods and freezes product.
Example 4
The sporophyll aquatic foods that example 2 is obtained freeze product, and to place temperature be that 0 ℃ of seawater thawed 10 hours, and rinsing removes chopping behind the foreign material.It is that 95 ℃ seawater stirs heating down 30 seconds that the sporophyll silk is placed temperature, pull out to be placed in 0 ℃ of seawater and cool off, when temperature in the sporophyll body during in 9 ℃, pull control water purification branch out, be distributed into the inner wrapping of every bag 50 gram, it is freezing 24 hours of-40 ℃ of freezers that prepacked food is placed temperature, and taking out and placing temperature again is that-5 ℃ freezer is stored, and the bright green product that obtains both had been the bright jelly foods of original flavor sporophyll.
Example 5
The sporophyll silk aquatic foods that example 3 is obtained freeze product, and to place temperature be that 5 ℃ of seawater thawed 3 hours, the variegated material of blanking.It is that 85 ℃ seawater stirs heating down 60 seconds that the sporophyll silk is placed temperature, pull out to be placed in 5 ℃ of seawater and cool off, when temperature in the sporophyll body during in 10 ℃, pull control water purification branch out, be distributed into the inner wrapping of every bag 50 gram, prepacked food is placed freezing 36 hours of-35 ℃ of freezers take out, placing temperature again is that 0 ℃ freezer is stored, and the bright green product that obtains both had been the bright jelly foods of original flavor sporophyll.
Example 6
The sporophyll aquatic foods that example 2 is obtained freeze product, and to place temperature be that 0 ℃ of seawater thawed 10 hours, and rinsing removes foreign material.It is that 95 ℃ seawater stirs heating down 30 seconds that sporophyll is placed temperature, pull out to be placed in 0 ℃ of seawater and cool off, when temperature in the sporophyll body during in 10 ℃, pull control water purification branch out, stripping and slicing, get 1000 grams then and add condiment, it comprises that 120 gram soy sauce, 10 gram monosodium glutamates, 50 gram sugar, 1000 gram mushroom particles etc. mix.Placed 48 hours in 0～5 ℃ of temperature freezer, being distributed into every bag again is the inner wrapping of 100 grams.Still store in-5～0 ℃ of temperature freezer and wait to sell, the product that obtains above is the bright jelly food of seasoning sporophyll.
Example 7
The sporophyll silk aquatic foods that example 3 is obtained freeze product, and to place temperature be that 5 ℃ of seawater thawed 3 hours, the variegated material of blanking.It is that 85 ℃ seawater stirs heating down 60 seconds that sporophyll is placed temperature, pull out to be placed in 5 ℃ of seawater and cool off, when temperature in the sporophyll body during in 8 ℃, pull control water purification branch out, get 1000 grams and add condiment, it comprises that 120 gram soy sauce, 10 gram monosodium glutamates, 50 gram white sugar and 1000 gram mushroom particles etc. mix, in 0～5 ℃ of temperature freezer, placed 48 hours, being distributed into every bag again is the inner wrapping of 100 grams, store in-5～0 ℃ of temperature freezer and wait to sell, the product that obtains above is the bright jelly food of seasoning sporophyll.
Example 8
With chopping after selected removal of impurities of spore blade and the metal detection, placing temperature is that 85 ℃ seawater stirs heating down 60 seconds, place 5 ℃ of seawater coolings and rinsing after pulling out again, when being chilled to 10 ℃, take out control water purification branch, the refrigerator tray of quantitatively packing into, sending into temperature is freezing 24 hours of-40 ℃ of freezers, send into temperature-20 ℃ freezer refrigeration separately after the packing, the bright green filiform that obtains is Undaria pinnatifida Suringar and boils boiling hot freezing product.
Example 9
It is heating 90 seconds in 95 ℃ the seawater that the selected removal of impurities of spore blade is placed on temperature, when placing 0 ℃ of seawater to be cooled to 10 ℃ after pulling out again, take out control water purification branch, the refrigerator tray of quantitatively packing into, sending into temperature is freezing 48 hours of-35 ℃ of freezers, send into temperature separately after the packing and be-30 ℃ of freezer refrigerations, the article that obtain bright green are Undaria pinnatifida Suringar and boil boiling hot freezing product.
Example 10
The sporophyll silk that example 8 is obtained boils and scalds freezing product to place temperature be that 5 ℃ seawater thawed 3 hours, pulls control water purification branch out.Being distributed into every bag after selected is the inner wrappings of 50 grams, and it is that freezing 36 hours of-35 ℃ of freezers take out that prepacked food is placed temperature, and placing temperature again is that-5 ℃ freezer is stored, and the bright green product that obtains is the original flavor sporophyll and boils and scald the freezing food of tasting with discrimination.
Example 11
The sporophyll that example 9 is obtained boils and scalds freezing product to place temperature be that 0 ℃ seawater thawed 10 hours, pull control water purification branch out, chopping, being distributed into every bag after selected is the inner wrappings of 50 grams, it is that freezing 24 hours of-40 freezers take out that prepacked food is placed temperature, and placing temperature again is that 0 ℃ freezer is stored.The bright green product that obtains is the original flavor sporophyll and boils boiling hot frozen food.
Example 12
The sporophyll silk that example 8 is obtained boils and scalds freezing product to place temperature be that 5 ℃ seawater thawed 3 hours, pulls control water purification branch out.Get 1000 grams and add condiment, it comprises that 120 gram soy sauce, 10 gram monosodium glutamates, 50 gram white sugar and 1000 gram mushroom particles etc. mix, in 0～5 ℃ of temperature freezer, placed 48 hours, being distributed into every bag again is the inner wrapping of 100 grams, still store in-5～0 ℃ of temperature freezer and wait to sell, the product that obtains above is the seasoning sporophyll and boils boiling hot frozen food.
Example 13
The sporophyll that example 9 is obtained boils and scalds freezing product to place temperature be that 0 ℃ seawater thawed 10 hours, pulls control water purification branch out, chopping.Get 1000 grams and add condiment, it comprises that 120 gram soy sauce, 10 gram monosodium glutamates, 50 gram white sugar and 1000 gram mushrooms etc. mix, and stores in-5～0 ℃ of temperature freezer and waits to sell, and the product that obtains above is the seasoning sporophyll and boils boiling hot frozen food.The freezer storage.
Annotate: the seawater described in the present specification is seawater or advances the seemingly saline solution of concentration.
Claims (3)
1. a Undaria pinnatifida Suringar is boiled the preparation method of scalding frozen product, it is characterized in that:
A intercepting undaria pinnitafida length has spore base of leaf section, rinsing, cut spore blade, secondary rinsing, control along the keel part of stem and sporophyll boundary line removes surface moisture,
1. B boils boiling hot: the spore blade was heated 60～90 seconds in 85～95 ℃ of temperature seawater,
2. cooling: placing temperature is that 0～5 ℃ of seawater cools off, and makes the interior temperature of sporophyll body not be higher than 10 ℃, takes out the control water purification,
3. freezing: took out in freezing 24～48 hours in-40～-35 ℃ of temperature,
4. refrigeration: in-30～-20 ℃ of temperature storages.
2. an original flavor sporophyll boils the preparation method of scalding frozen product, it is characterized in that:
1. thaw: will boil boiling hot frozen product by the sporophyll that the described method of claim 1 obtains and place 0～5 ℃ of seawater 3～10 hours,
2. packing: inner wrapping,
3. freezing: prepacked food was placed-40～-35 ℃ of temperature freezing 24～36 hours,
4. refrigeration: in-5～0 ℃ of temperature storage.
3. a seasoning sporophyll boils the preparation method of scalding frozen product, it is characterized in that:
1. thaw: will boil boiling hot frozen product by the sporophyll that the described method of claim 1 obtains and place 0～5 ℃ of seawater 3～10 hours,
2. flavouring material: every hectogram sporophyll aquatic foods freeze and add following condiment in the product: soy sauce 12 grams, monosodium glutamate 1 gram, white sugar 5 grams and mushroom particle 100 grams mix,
3. slaking: be not less than 48 hours in 0～5 ℃ of temperature placement,
4. packing: inner wrapping,
5. refrigeration: in-5～0 ℃ of storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410007108XA CN1223286C (en) | 2001-07-19 | 2001-07-19 | Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410007108XA CN1223286C (en) | 2001-07-19 | 2001-07-19 | Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB01120527XA Division CN1166318C (en) | 2001-07-19 | 2001-07-19 | Sporophyllary leaf of undaria pinnatifida and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1537467A CN1537467A (en) | 2004-10-20 |
| CN1223286C true CN1223286C (en) | 2005-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200410007108XA Expired - Fee Related CN1223286C (en) | 2001-07-19 | 2001-07-19 | Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223286C (en) |
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2001
- 2001-07-19 CN CNB200410007108XA patent/CN1223286C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1537467A (en) | 2004-10-20 |
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