CN1957768A - Alga dumpling and preparation method - Google Patents
Alga dumpling and preparation method Download PDFInfo
- Publication number
- CN1957768A CN1957768A CNA2006101343841A CN200610134384A CN1957768A CN 1957768 A CN1957768 A CN 1957768A CN A2006101343841 A CNA2006101343841 A CN A2006101343841A CN 200610134384 A CN200610134384 A CN 200610134384A CN 1957768 A CN1957768 A CN 1957768A
- Authority
- CN
- China
- Prior art keywords
- alga
- dumpling
- water
- ball
- flavoring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 229920001817 Agar Polymers 0.000 claims abstract description 4
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 4
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 4
- 241000212297 Pelvetia Species 0.000 claims abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 4
- 239000008272 agar Substances 0.000 claims abstract description 4
- 229940082787 spirulina Drugs 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 4
- 241001261505 Undaria Species 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Seasonings (AREA)
Abstract
An edible alga ball with high nutritive value is proportionally prepared from alga powder, sodium alginate powder, flavouring and water, said alga is chosen from kelp, Undaria pinnatifida, agar, siliquose pelvetia, laver and spirulina. Its preparing process is also disclosed.
Description
Technical field
The invention provides a kind of food and processing method thereof, relate in particular to a kind of production method of instant alga food.
Background technology
As everyone knows, marine alga is to have the food that high nutrition and health care are worth, and its source is abundant, is easy to store, and is cheap, thereby has very high business development potentiality.But for a long time, because the working depth of marine alga is low, deep-processed food is few, and is edible extremely inconvenient, seriously limited application and the consumption of marine alga.Therefore, the seaweed products of exploitation deep processing improve the added value of marine alga, and the demand that strengthens its market competitiveness is just very urgent.
Summary of the invention
The object of the present invention is to provide a kind of compositing formula and production method thereof of alga dumpling,
Alga dumpling of the present invention is composed of the following components by the quality proportioning:
Seawood meal 2～30
Sodium alginate powder 2～6
Flavoring 2～5
Water 50～150
Wherein, described marine alga is selected from sea-tangle, undaria pinnitafida, pelvetia silquosa, laver, agar and/or spirulina.
The production method of alga dumpling of the present invention comprises following concrete steps:
1. clean marine alga, be dried to water content 8～50%, be crushed to 20～100 orders;
2. with seawood meal, sodium alginate powder and flavoring by mass ratio 2～30: 2～6: 2～5 mix;
3. above-mentioned mixed material powder and water are mixed 75～90 ℃ of water temperatures by mass ratio 1: 8～10;
4. feed liquid is cooled to 35～45 ℃, pours the moulding of ball make-up machine into;
5. the ball after the moulding is put into 2～8 ‰ the calcium lactate aqueous solution and was soaked 5～15 hours;
6. after a soaked ball being heated 10～15min with boiling water, with the cold water flush 5～8min that flows, pull out and dry, quick-frozen gets product.
Flavoring described in the foregoing invention content is conventional compound seasoner, optional majority kind batching, such as:
Delicate flavour material: can add extract, soup-stock of monosodium glutamate, chickens' extract, pork essence, shrimp essence, dried scallop powder, sucrose, fishes and shrimps etc.;
Saline taste material: salt, dark soy sauce, soy sauce etc.;
Spices: ginger powder, shallot, caraway end, vegetables end, Chinese prickly ash, aniseed, fennel, cumin, cassia bark, spiceleaf, meat bandit, Radix Codonopsis, capsicum or capsicum wet goods.
In actual production, by different taste demands, flavoring has multiple combined method, and the present invention will be exhaustive no longer one by one.
With the alga dumpling good looking appearance that method of the present invention is produced, instant, high resilience, mouthfeel are good, are rich in the various nutritional labelings of marine alga.Be the deep processed product of marine alga, have very high added value.
The specific embodiment
Embodiment 1
The production method of sea-tangle ball comprises following concrete steps:
1. after sea-tangle is cleaned letter sorting, be dried to water content 8～50%, be crushed to 20～100 orders;
2. sea-tangle, sodium alginate powder and flavoring after will pulverizing mix by mass ratio at 3: 2: 2;
3. above-mentioned mixed material powder and water are mixed at 1: 8 75～90 ℃ of water temperatures by mass ratio;
4. feed liquid is cooled to 35～45 ℃, pours the moulding of ball make-up machine into;
5. the ball after the moulding is put into 2～8 ‰ the calcium lactate aqueous solution and was soaked 5～15 hours;
6. after a soaked ball being heated 10～15min with boiling water, with the cold water flush 5～8min that flows, pull out and dry, quick-frozen gets product.
Behind the gained finished product packing, put into-20 ℃ freezer preservation, 18 months shelf-lifves.
Embodiment 2
The production method of alga dumpling, concrete steps are identical with embodiment 1, and difference is that the quality proportioning of the 2. middle sea-tangle of step, sodium alginate powder and flavoring for mixture is 5: 4: 2; The quality proportioning that the 3. middle mixed material powder of step mixes with water is 1: 10.
Embodiment 3
The production method of alga dumpling, concrete steps are identical with embodiment 1, and difference is that the quality proportioning of the 2. middle sea-tangle of step, sodium alginate powder and flavoring for mixture is 12: 4: 3; The quality proportioning that the 3. middle mixed material powder of step mixes with water is 1: 9.
Embodiment 4
The production method of alga dumpling, concrete steps are identical with embodiment 1, and difference is that the quality proportioning of the 2. middle sea-tangle of step, sodium alginate powder and flavoring for mixture is 20: 4: 3; The quality proportioning that the 3. middle mixed material powder of step mixes with water is 1: 10.
Embodiment 5
The production method of alga dumpling, concrete steps are identical with embodiment 1, and difference is that the quality proportioning of the 2. middle sea-tangle of step, sodium alginate powder and flavoring for mixture is 30: 4: 5; The quality proportioning that the 3. middle mixed material powder of step mixes with water is 1: 9.
The embodiment of the invention described above is that example is described further content of the present invention with the sea-tangle raw material all, but obviously, use the other marine alga that the present invention mentioned, also do not influence enforcement of the present invention as undaria pinnitafida, pelvetia silquosa, laver, agar and/or spirulina etc.
Claims (3)
1. alga dumpling, composed of the following components by this alga dumpling of quality proportioning:
Seawood meal 2～30
Sodium alginate powder 2～6
Flavoring 2～5
Water 50～150.
2. alga dumpling according to claim 1 is characterized in that described marine alga is selected from sea-tangle, undaria pinnitafida, pelvetia silquosa, laver, agar and/or spirulina.
3. the production method of the described alga dumpling of claim 1 is characterized in that comprising the steps:
1. clean marine alga, be dried to water content 8～50%, be crushed to 20～100 orders;
2. with seawood meal, sodium alginate powder and flavoring by mass ratio 2～30: 2～6: 2～5 mix;
3. above-mentioned mixed material powder and water are mixed 75～90 ℃ of water temperatures by mass ratio 1: 8～10;
4. feed liquid is cooled to 35～45 ℃, pours the moulding of ball make-up machine into;
5. the ball after the moulding is put into 2～8 ‰ the calcium lactate aqueous solution and was soaked 5～15 hours;
6. after a soaked ball being heated 10～15min with boiling water, with the cold water flush 5～8min that flows, pull out and dry, quick-frozen gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101343841A CN1957768B (en) | 2006-11-24 | 2006-11-24 | Alga dumpling and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101343841A CN1957768B (en) | 2006-11-24 | 2006-11-24 | Alga dumpling and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1957768A true CN1957768A (en) | 2007-05-09 |
| CN1957768B CN1957768B (en) | 2010-08-04 |
Family
ID=38069740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101343841A Expired - Fee Related CN1957768B (en) | 2006-11-24 | 2006-11-24 | Alga dumpling and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1957768B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404914A (en) * | 2013-09-04 | 2013-11-27 | 王福球 | Spiral seaweed seafood meat ball |
| CN106722426A (en) * | 2016-12-22 | 2017-05-31 | 山东明鑫集团有限公司 | A kind of production method of an instant kelp ball |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217605C (en) * | 2002-03-18 | 2005-09-07 | 纪仁忠 | Sea-tangle ball and its producing method |
| CN1480431A (en) * | 2002-09-06 | 2004-03-10 | 黄一钊 | Pellet of mycorhiza fungi and its preparing technique |
-
2006
- 2006-11-24 CN CN2006101343841A patent/CN1957768B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404914A (en) * | 2013-09-04 | 2013-11-27 | 王福球 | Spiral seaweed seafood meat ball |
| CN103404914B (en) * | 2013-09-04 | 2014-09-24 | 王福球 | Spiral seaweed seafood meat ball |
| CN106722426A (en) * | 2016-12-22 | 2017-05-31 | 山东明鑫集团有限公司 | A kind of production method of an instant kelp ball |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1957768B (en) | 2010-08-04 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100804 Termination date: 20121124 |