CN1528200A - Marine algae food fermenting method - Google Patents
Marine algae food fermenting method Download PDFInfo
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- CN1528200A CN1528200A CNA031470068A CN03147006A CN1528200A CN 1528200 A CN1528200 A CN 1528200A CN A031470068 A CNA031470068 A CN A031470068A CN 03147006 A CN03147006 A CN 03147006A CN 1528200 A CN1528200 A CN 1528200A
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- round
- zymotic fluid
- fermentation
- fermentation process
- marine alga
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- Edible Seaweed (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a food processing method, in particular, it is a method for fermenting sea algae by using pure natural lactic acid. Said method includes the following steps: (1) preparing fermenting liquor; placing the pure culture of lactobacillus bulgaricus and streptococcus thermophilus into a fermentation container, and adding the water whose hardness is greater than 16 deg. and temp. is 40-50 deg.C to 2/3 place of volume of the fermentation container so as to obtain fermenting liquor; (2) sealing sea algae; placing the drained sea algae into the fermentation container, making the distance of fermenting liquor level from mouth of said container be 1-2 cm, capping and sealing; and (3) fermentation: moving the fermentation container into fermentation chamber and making fermentation for 4-12 days at 20-30 deg.C, after the pH value of fermenting liquor is 3-5, taking out the sea algae with patatable taste and unique flavour.
Description
Technical field
The present invention relates to a kind of food processing technology, more specifically to a kind of fermentation process of alga food.
Background technology
As everyone knows, seaweeds product such as sea-tangle, laver, undaria pinnitafida, asparagus contain the multiple microorganism and the mineral matter of needed by human body, especially contain a large amount of iodine, because it be of high nutritive value, always are popular daily one of the products that eat of liking.In China, the seaweeds rich choice of products, output is huge, and this provides the abundant source of goods for the algae food processing industry.But at present seldom in the processing method of algae food on the market.
Summary of the invention
The object of the present invention is to provide a kind of fermentation process of alga food, the seaweeds product is processed into seaweeds healthy food tasty, unique flavor.
The fermentation process of alga food of the present invention comprises the steps:
(1) preparation zymotic fluid: the pure culture of lactobacillus bulgaricus and streptococcus thermophilus is added round, add hardness greater than 16 degree, temperature is 40 ℃～50 ℃ a water, to 2/3 place of round volume, makes zymotic fluid;
(2) sealing marine alga: will filter dry seaweed and put into round, and make the zymotic fluid identity distance, the cover lid sealing from vessel port 1～2cm place;
(3) fermentation: round is moved into fermenting cellar, and 20 ℃～30 ℃ bottom fermentations 4～12 days, the pH value for the treatment of zymotic fluid was behind the 3-5 marine alga to be taken out.
On inferior basis, can require to ooze flavor according to taste and handle, the marine alga that is about to ferment is taken out, and puts into container, utilizes osmosis to make flavouring enter marine alga.
In addition, can carry out sterilization to marine alga as requested, both the marine alga that ferments be packaged, carry out sterilization processing, qualified through quality inspection, can put in storage.
As required can be in step (1) at first all kinds of condiment such as salt, compound sugar, sharp hot red pepper, ginger, Chinese prickly ash etc. be added round.
Sealing means in the step (2) can adopt water-stop.
Zymotic fluid liquid level in the step (2) is best apart from the round mouth to be 2cm.
Described zymotic fluid can be reused.
Described marine alga is meant the edible sea-tangle that belongs to seaweeds, laver, undaria pinnitafida, asparagus etc.
The present invention compared with prior art has following advantage, good effect:
1. process equipment is simple, processing ease, low processing cost.
2. the algae food of processing gained is tasty, unique flavor, health hygienic, and instant edible.
3. the algae food of processing gained not only contains the several amino acids of multivitamin, mineral matter and needed by human body, and has obvious health care effect.
The specific embodiment
Embodiment 1
(1) preparation zymotic fluid: the pure culture of lactobacillus bulgaricus and streptococcus thermophilus is added round, the various condiment that add following weight concentration then in the round: salt 6%, point hot red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, adding hardness is 40 ℃ water greater than 16 degree, temperature, to 2/3 place of round volume, make zymotic fluid;
(2) sealing sea-tangle: filter behind the sea-tangle wash clean is done, it is wilted a little, then sea-tangle is cut into the long sections of 20cm, put into round, make the zymotic fluid identity distance, the cover lid sealing from vessel port 1cm place;
(3) fermentation: round is moved into fermenting cellar, and 20 ℃ of bottom fermentations 12 days, the pH value for the treatment of zymotic fluid was sea-tangle to be taken out after 3.
After carrying out vacuum packaging after the sea-tangle pack, immigrations pressure is 0.53Mpa, and temperature is taken out then 95 ℃ sterilizing chamber sterilization 10 minutes, cools off rapidly.
Also will be before the warehouse-in according to corresponding food hygienic standard, every index of selective examination product just can be put in storage after qualified.
Tasty, the unique flavor of the sea-tangle that obtains, nutritional labeling is loss not, and is fat-free.10 digestive disease edible for patients 1 month, stomach is felt to be clearly better, and appetite improves.
Embodiment 2
(1) preparation zymotic fluid: the pure culture of lactobacillus bulgaricus and streptococcus thermophilus is added round, the various condiment that add following weight concentration then in the round: salt 6%, point hot red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, adding hardness is 50 ℃ water greater than 16 degree, temperature, to 2/3 place of round volume, make zymotic fluid;
(2) sealing undaria pinnitafida: filter behind the undaria pinnitafida wash clean is done, it is wilted a little, then undaria pinnitafida is cut into slices, put into round, make the zymotic fluid identity distance, the cover lid sealing from vessel port 2cm place;
(3) fermentation: round is moved into fermenting cellar, and 30 ℃ of bottom fermentations 4 days, the pH value for the treatment of zymotic fluid was undaria pinnitafida to be taken out after 5.
After carrying out vacuum packaging after the undaria pinnitafida pack, immigrations pressure is 0.53Mpa, and temperature is taken out then 95 ℃ sterilizing chamber sterilization 10 minutes, cools off rapidly.
Also will be before the warehouse-in according to corresponding food hygienic standard, every index of selective examination product just can be put in storage after qualified.
Tasty and refreshing, the unique flavor of undaria pinnitafida delicious food that obtains, nutritional labeling is loss not, and is fat-free.10 patients with gastric disease ate 1 month, and stomach is felt to be clearly better, and appetite improves.
Embodiment 3
(1) preparation zymotic fluid: the pure culture of lactobacillus bulgaricus and streptococcus thermophilus is added round, the various condiment that add following weight concentration then in the round: salt 6%, point hot red pepper 3%, ginger 3%, sugar 3%, Chinese prickly ash 0.2%, adding hardness is 45 ℃ water greater than 16 degree, temperature, to 2/3 place of round volume, make zymotic fluid;
(2) sealing laver: filter behind the laver wash clean is done, it is wilted a little, then laver is cut into slices, put into round, make the zymotic fluid identity distance, the cover lid sealing from vessel port 1cm place;
(3) fermentation: round is moved into fermenting cellar, and 25 ℃ of bottom fermentations 10 days, the pH value for the treatment of zymotic fluid was laver to be taken out after 4.
After carrying out vacuum packaging after the laver pack, immigrations pressure is 0.53Mpa, and temperature is taken out then 95 ℃ sterilizing chamber sterilization 10 minutes, cools off rapidly.
Also will be before the warehouse-in according to corresponding food hygienic standard, every index of selective examination product just can be put in storage after qualified.
Tasty and refreshing, the unique flavor of laver delicious food that obtains, nutritional labeling is loss not, and is fat-free.10 patients with gastric disease ate 1 month, and stomach is felt to be clearly better, and appetite improves.
Claims (6)
1, the fermentation process of a kind of marine alga is characterized in that comprising the steps:
(1) preparation zymotic fluid: the pure culture of lactobacillus bulgaricus and streptococcus thermophilus is added round, and adding hardness is 40 ℃～50 ℃ water greater than 16 degree, temperature, to 2/3 place of round volume, makes zymotic fluid;
(2) sealing marine alga: will filter dry seaweed and put into round, and make the zymotic fluid identity distance, the cover lid sealing from vessel port 1～2cm place;
(3) fermentation: round is moved into fermenting cellar, and 20 ℃～30 ℃ bottom fermentations 4～12 days, the pH value for the treatment of zymotic fluid was behind the 3-5 marine alga to be taken out.
2, the fermentation process of marine alga according to claim 1, it is characterized in that will ferment marine alga take out, put into container, oozing flavor and handling.
3, the fermentation process of marine alga according to claim 1 and 2 is characterized in that at first condiment being added round in the step (1).
4,, it is characterized in that the water-stop that is sealed in the step (2) according to the fermentation process of claim 1 or 2 or 3 described marine algas.
5,, it is characterized in that zymotic fluid liquid level in the step (2) is apart from round mouth 2cm according to the fermentation process of claim 1 or 2 or 3 described marine algas.
6, according to the fermentation process of claim 1 or 2 or 3 described marine algas, it is characterized in that the water-stop that is sealed in the step (2), the zymotic fluid liquid level in the step (2) is apart from round mouth 2cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031470068A CN1251616C (en) | 2003-09-29 | 2003-09-29 | Marine algae food fermenting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031470068A CN1251616C (en) | 2003-09-29 | 2003-09-29 | Marine algae food fermenting method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1528200A true CN1528200A (en) | 2004-09-15 |
| CN1251616C CN1251616C (en) | 2006-04-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031470068A Expired - Fee Related CN1251616C (en) | 2003-09-29 | 2003-09-29 | Marine algae food fermenting method |
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| CN (1) | CN1251616C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100820291B1 (en) * | 2006-11-10 | 2008-04-07 | 제주대학교 산학협력단 | Blood coagulation inhibiting composition comprising supernatant from fermentated lomentaria catenata as active ingredient and a method for preparing thereof |
| CN102389103A (en) * | 2011-11-11 | 2012-03-28 | 江苏省海洋水产研究所 | Preparation method of milk furred sauce |
| CN102894414A (en) * | 2012-10-19 | 2013-01-30 | 浙江大学 | Preparation method of sea-weed pickle |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488253B (en) * | 2011-12-28 | 2013-01-30 | 青岛明月海洋科技有限公司 | Preparation method of active seaweed extract |
-
2003
- 2003-09-29 CN CNB031470068A patent/CN1251616C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100820291B1 (en) * | 2006-11-10 | 2008-04-07 | 제주대학교 산학협력단 | Blood coagulation inhibiting composition comprising supernatant from fermentated lomentaria catenata as active ingredient and a method for preparing thereof |
| CN102389103A (en) * | 2011-11-11 | 2012-03-28 | 江苏省海洋水产研究所 | Preparation method of milk furred sauce |
| CN102894414A (en) * | 2012-10-19 | 2013-01-30 | 浙江大学 | Preparation method of sea-weed pickle |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
| CN104705709B (en) * | 2015-04-07 | 2017-10-24 | 青岛海洋生物医药研究院股份有限公司 | A kind of method of pair of phase fermenting and producing marine alga ferment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1251616C (en) | 2006-04-19 |
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