CN1656937A - Undaria pinnatifida food with condiment and preparation method thereof - Google Patents
Undaria pinnatifida food with condiment and preparation method thereof Download PDFInfo
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- CN1656937A CN1656937A CN2004100211545A CN200410021154A CN1656937A CN 1656937 A CN1656937 A CN 1656937A CN 2004100211545 A CN2004100211545 A CN 2004100211545A CN 200410021154 A CN200410021154 A CN 200410021154A CN 1656937 A CN1656937 A CN 1656937A
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Abstract
An Undaria pinnatifida food containing flavouring is prepared from fresh Undaria pinnatifida through scalding it in boiling seawater, quick cooling in filtered seawater at 3-5 deg.C, centrifugal dewatering low-temp quick freezing, preparing flavouring liquid from sugar, moltose, edible salt, soy, goumet powder, hot material, wine, Arabic gurn, sodium inosinate, etc, diluting it with water, and immersing the pretreated Undaria pinnatifida in it for 24 hr.
Description
Technical field the present invention relates to a kind of alga food and preparation method thereof.
Background technology is present, and people directly carry out heat drying with bright undaria pinnitafida, obtain dried leaf of fresh undaria pinnatifida, though it has very high nutritive value, can only make soup or make raw material, can not directly eat.
Summary of the invention the object of the present invention is to provide a kind of direct-edible flavouring undaria pinnatifida and preparation method thereof.The present invention mainly is to be raw material with bright undaria pinnitafida (primary algae), via the baste dipping of multiple flavoring preparation, the product that makes then.The used raw material of the present invention is bright undaria pinnitafida.The used baste of the present invention contains multiple flavoring ingredient, its concrete composition and as follows with respect to the consumption of 1 part of (weight) raw material: 0.01～0.7 part of sugar (white sugar, white granulated sugar or caramel powder), 0～0.1 part of water maltose, 0～0.09 part of salt, 0～0.3 part in soy sauce, 0～0.015 part of monosodium glutamate, 0～0.002 part in pungent material (comprising chilli powder and pepper powder), 0～0.45 part of wine (cooking wine or edible alcohol), 0～0.08 part of gum arabic, 0～0.005 part of Sodium Inosinate, 0～0.0015 part of licorice powder, 0～0.01 part of stripped tuna digested tankage, 0～0.002 part of butanedioic acid.
Preparation method of the present invention is as follows:
One, the processing of raw material
1. clean: product of the present invention is an instant product, and therefore the bright undaria pinnitafida that preferably will gather cleans with filtering sea.
2. Preservation Treatment
A. bright undaria pinnitafida is made the dry raw material of bright undaria pinnitafida, it can adopt one of following method drying, or freezing in-16～-20 ℃ of temperature, and in time separates and remove the ice that the undaria pinnitafida surface is tied, and carries out cold air drying simultaneously under said temperature;
Or in 20～25 ℃ of normal temperature canyon dryings;
Or in 70～80 ℃ of temperature heated-air dryings;
When undaria pinnitafida was dried to water content and is 10%～13%, sealed package stored in-16～-20 ℃ of temperature.
B. bright undaria pinnitafida is made bright undaria pinnitafida low-temperature quick-freezing raw material, be about to bright undaria pinnitafida and placed-35～-40 ℃ of low-temperature quick-freezings 46～50 hours, store in-16～-20 ℃ of temperature afterwards.
C. bright undaria pinnitafida is made bright undaria pinnitafida and boiled boiling hot low-temperature quick-freezing raw material, be about to bright undaria pinnitafida and place 85～95 ℃ of hot sea waters to boil boiling hot 15～30 seconds, placing temperature then is 3～5 ℃ of filtering sea quenchings.Best, bright undaria pinnitafida: water=1: 30 (weight ratio).Repeat 1～2 time, make it thorough cooling, centrifugal dehydration was placed on-35～-40 ℃ of low-temperature quick-freezings 46～50 hours, stored in-16～-20 ℃ of temperature afterwards.
Two, the preparation of product
1. the preparation of baste
The solid flavoring ingredient is evenly mixed with the liquid flavoring ingredient, make baste.
2. the preparation of flavouring undaria pinnatifida
1. flood
A. with the dry raw material of above-mentioned bright undaria pinnitafida, the baste of dilute with water is put in preferably segment, floods 24 hours, wherein dilutes the water yield: material quantity=0.5～1: 1 (weight ratio).
B. above-mentioned bright undaria pinnitafida low-temperature quick-freezing raw material being thawed, to be placed on temperature be to boil in 85～95 ℃ the water to scald 15～30 seconds, cooling, and dehydration, the baste of dilute with water is put in preferably segment, floods 24 hours.Wherein dilute the water yield: material quantity=0.1～0.15: 1.
C. above-mentioned bright undaria pinnitafida is boiled and scald low-temperature quick-freezing raw material normal temperature and thaw naturally, the baste of dilute with water is put in preferably segment, floods 24 hours.Wherein dilute the water yield: material quantity=0.1～0.15: 1.
2. pack
A. directly pack after the taking-up of the wet stock behind the dipping in flavoring above-mentioned, it is product of the present invention.
B. with the above-mentioned taking-up of the wet stock behind the dipping in flavoring, be placed on 80～100 ℃ of temperature dryings 1.5～2.5 hours, pack then, it is product of the present invention.
3. refrigerate packaged product is stored in 0～5 ℃ of temperature.
The present invention has following advantage compared to existing technology:
1. the nutritional labeling of bright undaria pinnitafida and exclusive faint scent have been kept, the tasty and refreshing initiation appetite of the inlet fragrant virtue in back.
2. low price, instant bagged.
3. simple, the small investment of process, easily industrialization do not produce the dirt of damage to the environment.
The specific embodiment
Example 1
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place-16～-20 ℃ of temperature freezers freezing then, and the ice on vibration removal undaria pinnitafida surface, with the blower fan that is located at this freezer it is carried out drying simultaneously.When recording its water content and be 13%, it is carried out sealed package, and place in this storehouse and store.Other gets even mixed flavoring, it contains 1.3 kilograms of white granulated sugars, 1 kilogram of water maltose, 0.9 kilogram of salt, 0.05 kilogram of monosodium glutamate, pungent material 0.005 kilogram of (wherein pepper powder is 0.003 kilogram, 0.002 kilogram of chilli powder), 0.8 kilogram of gum arabic, 0.003 kilogram of Sodium Inosinate, 0.012 kilogram of licorice powder, 0.1 kilogram of stripped tuna digested tankage.Dilute above-mentioned flavoring with 10 kg water, evenly mix.The dry raw material of above-mentioned bright undaria pinnitafida is placed the baste of this dilution, flooded 24 hours.The wet stock that takes out is flavouring undaria pinnatifida, packs according to market demand.Placing temperature then is that 0～5 ℃ of freezer stores.
Example 2
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place 20～25 ℃ of normal temperature canyon dryings then.When recording its water content and be 12%, it is carried out sealed package, and to place temperature be to store in-16～-20 ℃ the freezer.Other gets even mixed flavoring, and it contains 0.4 kilogram of white granulated sugar, 0.05 kilogram of monosodium glutamate, 4.5 kilograms of cooking wine, 0.005 kilogram of Sodium Inosinate.Dilute above-mentioned flavoring with 5 kg water, evenly mix.Above-mentioned bright undaria pinnitafida low-temperature quick-freezing dried feed is placed the baste of this dilution, flooded 24 hours.The wet stock that takes out was placed under 80～100 ℃ of temperature dry 1.5 hours, and the desciccate that obtains is flavouring undaria pinnatifida, according to market demand it is packed.Also has the small package bag of containing beans sauce in the packaging bag.Placing temperature then is that 0～5 ℃ of freezer stores.
Example 3
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place 70～80 ℃ of temperature dryings then.When recording its water content and be 10%, it is carried out sealed package, and to place temperature be to store in-16～-20 ℃ the freezer.Other gets even mixed flavoring, and it contains 3 kilograms in soy sauce, 7 kilograms of white granulated sugars, 0.5 kilogram of salt, 2 kilograms of cooking wine, 0.005 kilogram in pungent material (wherein pepper powder and chilli powder respectively account for 0.0025 kilogram).Dilute above-mentioned flavoring with 10 kg water, evenly mix.Above-mentioned bright undaria pinnitafida is boiled boiling hot low-temperature quick-freezing dried feed place the baste of this dilution, flooded 24 hours.The wet stock that takes out was placed under 80～100 ℃ of temperature dry 2.5 hours, and the desciccate that obtains is flavouring undaria pinnatifida, according to market demand it is packed.Placing temperature then is that 0～5 ℃ of freezer stores.
Example 4
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place-35～-40 ℃ of temperature quick-frozens 46 hours then, store in-16～-20 ℃ of temperature afterwards.Above-mentioned bright undaria pinnitafida low-temperature quick-freezing raw material is thawed in temperature is 17 ℃ water, and placing temperature then is that 90～95 ℃ water boils and scalded 15 seconds, is cooled to room temperature, centrifugal dehydration, and the baste of dilute with water is put in the combing segment, floods 24 hours.Above-mentioned flavoring contains 2 kilograms in soy sauce, 0.4 kilogram of salt, 0.15 kilogram in caramel powder, 0.05 kilogram of monosodium glutamate, 0.015 kilogram of edible alcohol, 0.015 kilogram of licorice powder, 0.05 kilogram of Sodium Inosinate, dilutes with 1.5 kg water.Take out the wet stock after flooding, it is flavouring undaria pinnatifida, and it is that 0～5 ℃ of freezer stores that packing is placed on temperature.
Example 5
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place-35～-40 ℃ of temperature quick-frozens 50 hours then, store in-16～-20 ℃ of temperature afterwards.Above-mentioned bright undaria pinnitafida low-temperature quick-freezing raw material is thawed in temperature is 10 ℃ water, and placing temperature then is that 85～90 ℃ water boils and scalded 30 seconds, is cooled to room temperature, centrifugal dehydration, and the baste of dilute with water is put in the combing segment, floods 24 hours.Above-mentioned flavoring contains 2 kilograms of white granulated sugars, 0.5 kilogram of water maltose, 0.5 kilogram of salt, 0.05 kilogram of monosodium glutamate, pungent material 0.01 kilogram of (wherein pepper powder is 0.007 kilogram, 0.003 kilogram of chilli powder), 0.5 kilogram of gum arabic, 0.005 kilogram of Sodium Inosinate, 0.015 kilogram of licorice powder, 0.05 kilogram of stripped tuna digested tankage.Dilute with 1 kg water.Wet stock behind the dipping was placed under 80～100 ℃ of temperature dry 1.5 hours, and the desciccate that obtains is flavouring undaria pinnatifida, and it is that 0～5 ℃ of freezer stores that packing is placed on temperature.
Example 6
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place 90～95 ℃ of temperature seawater to boil then and scalded 15 seconds, placing temperature then is 300 kilograms of filtering sea quenchings of 3～5 ℃, repeats twice, and centrifugal dehydration was placed on-35～-40 ℃ of low-temperature quick-freezings 46 hours, stored in-16～-20 ℃ of temperature afterwards.Above-mentioned bright undaria pinnitafida is boiled boiling hot low-temperature quick-freezing raw material normal temperature to thaw naturally, put into the baste of dilute with water, flooded 24 hours, above-mentioned flavoring contains 3 kilograms in soy sauce, 0.4 kilogram of salt, 0.1 kilogram of white sugar, 0.15 kilogram of monosodium glutamate, 1.5 kilograms of cooking wine, 0.05 kilogram of Sodium Inosinate, 0.02 kilogram (wherein pepper powder is 0.01 kilogram for the pungent material, 0.01 kilogram of chilli powder),, 0.02 kilogram of butanedioic acid, dilute with 1.5 kg water.Take out the wet stock after flooding, it is flavouring undaria pinnatifida, and it is that 0～5 ℃ of freezer stores that packing is placed on temperature.
Example 7
Get 10 kilograms of bright undaria pinnitafidas, clean with filtering sea.Place 85～90 ℃ of temperature seawater to boil then and scalded 30 seconds, placing temperature then is 300 kilograms of filtering sea quenchings of 3～5 ℃, repeats twice, and centrifugal dehydration was placed on-35～-40 ℃ of low-temperature quick-freezings 50 hours, stored in-16～-20 ℃ of temperature afterwards.Above-mentioned bright undaria pinnitafida is boiled boiling hot low-temperature quick-freezing raw material normal temperature to thaw naturally, put into the baste of dilute with water, flooded 24 hours, above-mentioned flavoring contains 1.5 kilograms of white granulated sugars, 1 kilogram of water maltose, 0.9 kilogram of salt, 0.05 kilogram of monosodium glutamate, 0.005 kilogram (wherein pepper powder is 0.003 kilogram for the pungent material, 0.002 kilogram of chilli powder), 0.8 kilogram of gum arabic, 0.003 kilogram of Sodium Inosinate, 0.015 kilogram of licorice powder, 0.1 kilogram of stripped tuna digested tankage, dilute with 1 kg water.Wet stock behind the dipping was placed under 80～100 ℃ of temperature dry 2.5 hours, and the desciccate that obtains is flavouring undaria pinnatifida, and it is that 0～5 ℃ of freezer stores that packing is placed on temperature.
Claims (7)
1. flavouring undaria pinnatifida, it is characterized in that: it is the fresh-keeping undaria pinnitafida instant food that contains flavoring.
2. the preparation method of above-mentioned flavouring undaria pinnatifida, it is characterized in that: it is 10%～13% that a is dried to water content with bright undaria pinnitafida, sealed package, store in-16～-20 ℃ of temperature, b places the dry raw material of above-mentioned bright undaria pinnitafida the flavoring of dilute with water, flooded 24 hours, the weight ratio of the dilution water yield and material quantity is 0.5～1: 1, and the raw material of 1 weight portion is with the flavoring of following composition and parts by weight, 0.01～0.7 part of sugar, 0～0.1 part of water maltose, 0～0.09 part of salt, 0～0.3 part in soy sauce, 0～0.015 part of monosodium glutamate, 0～0.002 part in pungent material, 0～0.45 part of wine, 0～0.08 part of gum arabic, 0～0.005 part of Sodium Inosinate, 0～0.0015 part of licorice powder, 0～0.01 part of stripped tuna digested tankage, 0～0.002 part of butanedioic acid, c packing back stores in 0～5 ℃ of temperature.
3. the preparation method of above-mentioned flavouring undaria pinnatifida, it is characterized in that: a placed-35～-40 ℃ of low-temperature quick-freezings 46～50 hours with bright undaria pinnitafida, store in-16～-20 ℃ of temperature afterwards, b thaws above-mentioned bright undaria pinnitafida low-temperature quick-freezing raw material, and to be placed on temperature be to boil in 85～95 ℃ the water to scald 15～30 seconds, cooling, dehydration, put into the flavoring of dilute with water, flooded 24 hours, the weight ratio of the dilution water yield and material quantity is 0.1～0.15: 1, and the raw material of 1 weight portion is with the flavoring of following composition and parts by weight, 0.01～0.7 part of sugar, 0～0.1 part of water maltose, 0～0.09 part of salt, 0～0.3 part in soy sauce, 0～0.015 part of monosodium glutamate, 0～0.0005 part in pungent material, 0～0.45 part of wine, 0～0.08 part of gum arabic, 0～0.005 part of Sodium Inosinate, 0～0.0015 part of licorice powder, 0～0.002 part of 0～0.01 part of butanedioic acid of stripped tuna digested tankage, c packing back stores in 0～5 ℃ of temperature.
4. the preparation method of above-mentioned flavouring undaria pinnatifida, it is characterized in that: a places 85～95 ℃ of hot sea waters to boil boiling hot 15～30 seconds bright undaria pinnitafida, placing temperature then is 3～5 ℃ of filtering sea quenchings, centrifugal dehydration was placed on-35～-40 ℃ of low-temperature quick-freezings 46～50 hours, store in-16～-20 ℃ of temperature afterwards, b boils boiling hot low-temperature quick-freezing raw material with above-mentioned bright undaria pinnitafida and thaws naturally, put into the flavoring of dilute with water, flooded 24 hours, the weight ratio of the dilution water yield and material quantity is 0.1～0.15: 1, and the raw material of 1 weight portion is with the flavoring of following composition and parts by weight, 0.01～0.7 part of sugar, 0～0.1 part of water maltose, 0～0.09 part of salt, 0～0.3 part in soy sauce, 0～0.015 part of monosodium glutamate, 0～0.002 part in pungent material, 0～0.45 part of wine, 0～0.08 part of gum arabic, 0～0.0005 part of Sodium Inosinate, 0～0.0015 part of licorice powder, 0～0.01 part of stripped tuna digested tankage, 0～0.002 part of butanedioic acid, c packing back stores in 0～5 ℃ of temperature.
5. the preparation method of flavouring undaria pinnatifida according to claim 2, it is characterized in that: the wet stock after will flooding placed 80～100 ℃ of temperature dryings 1.5～2.5 hours, then packing.
6. the preparation method of flavouring undaria pinnatifida according to claim 3, it is characterized in that: the wet stock after will flooding placed 80～100 ℃ of temperature dryings 1.5～2.5 hours, then packing.
7. the preparation method of flavouring undaria pinnatifida according to claim 4, it is characterized in that: the wet stock after will flooding placed 80～100 ℃ of temperature dryings 1.5～2.5 hours, then packing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2004100211545A CN1656937A (en) | 2004-02-17 | 2004-02-17 | Undaria pinnatifida food with condiment and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2004100211545A CN1656937A (en) | 2004-02-17 | 2004-02-17 | Undaria pinnatifida food with condiment and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756299B (en) * | 2009-12-11 | 2012-07-18 | 安徽阿幸食品有限公司 | Undaria pinnatifida with perilla plum flavor and preparation method thereof |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN103169106A (en) * | 2013-03-01 | 2013-06-26 | 大连拓成食品有限公司 | Undaria pinnatifida soup base and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN106722424A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of instant undaria pinnatifida |
-
2004
- 2004-02-17 CN CN2004100211545A patent/CN1656937A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756299B (en) * | 2009-12-11 | 2012-07-18 | 安徽阿幸食品有限公司 | Undaria pinnatifida with perilla plum flavor and preparation method thereof |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN103169106A (en) * | 2013-03-01 | 2013-06-26 | 大连拓成食品有限公司 | Undaria pinnatifida soup base and preparation method thereof |
| CN103169106B (en) * | 2013-03-01 | 2014-05-21 | 大连拓成食品有限公司 | Undaria pinnatifida soup base and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN106722424A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of instant undaria pinnatifida |
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