KR20140073058A - Method for making seaweeds salad - Google Patents

Abstract

Provided is a method for making seaweed salad, comprising a seaweed and sauce preparing step (s100); a washing and dehydrating step (s200); a material mixing step (s300); an aging step (s400); and a packaging and releasing step (s500). In step s100, materials for the seaweeds include seaweed stems, kelp shreds, black mushroom, and agar, wherein 10-22 g of the kelp shreds and 0.1-0.2 g of the agar are prepared based on 100 g of the seaweed stems, and then mixed in step s300. 1-2.2 g of sesame is prepared, and 26 g of sauce is prepared. The sauce contains purified water 35, sesame oil 19, high fructose 17, refined sugar 13, brewed vinegar 12, refined salt 3.6, HVP 2.0, a yeast powder 0.1, and gum xanthan 0.3, when the entire amount of the sauce is 100. In step s200, the kelp stems are cut into shreds, and the kelp shreds are immersed in the purified water inside a 10 L of tank to remove salts, and then this procedure is further repeated three times. The kelp shreds are placed on a sieve for 24 hours, so that the kelp shreds are naturally dehydrated. In step s400, all the materials prepared in step 1 are mixed, followed by aging at 4°C for 20-24 hours, thereby allowing the sauce to permeate the seaweeds including the kelp stems. In step s500, the packaging and releasing are conducted, wherein after first vinyl sealing and packaging, freezing and releasing are conducted at -18°C.

Description

{Method for making seaweeds salad}

The present invention belongs to a technical field where seaweeds such as seaweeds are made into a food by using salads, and is characterized in that the frozen products can be easily ingested by thawing.

Salads are appetizing foods that add flavor to a dish, and can be served at a meal, after a meal, or during a meal. Generally, the more simple the cooking method such as salad, the more careful hygiene, calorie, etc.

When the raw materials are used with algae, it is especially important that the harmony and texture of the color and the like are not present.

And development of methods for promoting osmotic pressure and prevention of microbial propagation in which various sauces can permeate seaweed.

However, conventional salted seaweeds are in a state of not being widely available, and they have to be ingested through daily care for their own ingredients.

The present invention aims at presenting a seaweed salad which can be easily thawed and eaten, and has developed the present invention focusing on the proper mixing with the sauce, hygienic bacterium treatment, and aging process for adding flavor so that it can be eaten immediately.

The object of the present invention is as follows

In other words, we would like to develop a low calorie salad such as seaweed, and present a frozen and commercialized seaweed salad in a state that the seasoning process and the aging process have been completed so that it can be taken immediately after thawing. In addition, The aim of this study was to develop a maturing environment and other manufacturing processes for optimum mixing and to suggest a seaweed salad that can contribute to the health maintenance of modern people.

A method for producing a seaweed salad,

Seaweed and source preparation step (s100);

Washing and dehydrating step (s200);

Material mixing step (s300);

Aging step (S400);

Package shipment stage (s500)

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In step s100, the seaweeds include seaweed, sea tangle, thorny mushroom, and agar. The seaweed stem is set at 100 g, the sea tangle is 10 g to 22 g, and the agar is 0.1 g to 0.2 g. The ingredients of the sauce were prepared as follows: purified water 35, sesame oil 19, high fructose 17, whitish white 13, brewed vinegar 12, refined salt 3.6, HVP 2.0, yeast powder 0.1, and xanthan gum 0.3.

In step s200,

The seaweed stem is cut into pieces and the seaweed stem is immersed in a 10-liter tank with purified water, and the saline is removed. The saline is then removed, rinsed 3 times, and then dehydrated. ,

In step S400,

Mix all the materials prepared in step 1 above

After aging at 4 degrees Celsius for 20 to 24 hours and then s500 stage packing, it is frozen and shipped at minus 18 degrees after primary vinyl seal packaging in order to allow the sauce to penetrate seaweeds such as seaweed stem. A method of manufacturing a seaweed salad is presented.

The seaweed salad according to the present invention is an epoch-making method that can reduce the population of obesity which is increasing recently, and also has an advantage that it can be eaten easily after being frozen and circulated after manufacturing even in terms of ingestion method.

Through the aging process from 4 to 24 hours in the process of producing seaweed salad, the sauce has the advantage of minimizing microbial propagation and maximizing the taste of seaweed salad.

Fig. 1 is a bacterial screening test in which the number of bacteria in the prepared seaweed stem was found to be 100 CFU / g.
Figure 2 is a flow chart of the manufacturing steps of the present invention.
FIG. 3 is a graph showing that the viable cell count is decreased by the washing process.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

In the seaweed salad manufacturing process of the present invention, raw materials are prepared, and then the preparation is completed through the steps of raw material microorganism inspection, washing, mixing, aging and packaging as shown in FIG.

Steps to prepare raw materials and sauces

The seaweed salad of the present invention is composed of seaweed stem, seaweed, red pepper, throat mushroom, agar, sesame and sauce. Other pigments may be added.

As for the weight percentage, when seaweed stem is set to 100, 10-20 pieces of seaweed are added, and 0.5-1.0 parts of agar is added as an optional ingredient. Lt; / RTI >

It is preferable that the ingredient of the source is contained in a ratio of purified water 35, sesame oil 19, high fructose 17, whitish white 13, brewed vinegar 12, purified salt 3.6, HVP 2.0, yeast powder 0.1, Do.

Table 1 below summarizes the weight content of the materials to be prepared.

material

High Rate
Low-cost ratio
additional information Seamount stem 100% 100% Yield: 180% Kelp 18% 10% Content 18% => 22% available Red pepper 0% 0% - Throat mushroom 0.5% 0% - Agar 0.2% 0.1% Almost invisible Sesame 1.2% One% - sauce 26% 26% - total 146.26% 137.1% - Pigment 0.26% 0.26% Included in the preparation of sauce * Source Ingredients: Purified water (35%), sesame oil (19%), high fructose (17%), whitish (13%), vinegar (12%), refined salt (3.60%), HVP (0.1%), xanthan gum (0.3%),

Microbiological test step for seabass stem

Since the type of food is a food that is ingested instantaneously, microbiological tests of seaweed stem are basically carried out to ensure the stability of the product, and additional washing or disposal is performed for unsuitable samples.

Basically, in the case of seaweed, the dried seaweed is dried and dried without washing or salting, but when the number of living cells in a common seaweed stem is examined, it is about 1,000,000 CFU / g, but the number of bacteria of the present invention is 100 CFU / g and used for the production of seaweed salad.

Fig. 1 is a bacterial screening test in which the number of bacteria in the prepared seaweed stem was found to be 100 CFU / g.

Cleaning step and dehydration

As a characteristic of the seaweed raw material, the moisture content is very high, more than 70% of the total weight, and the microbial propagation is well performed. The seaweed stem is soaked in a seawater stem with a purified water in a 10 liter tank, And then rinsed three more times and then the water is removed.

At this time, to remove contamination of the raw materials, do not use a dehydrator but put it in a clean state and dehydrate it naturally.

The dehydration time is 1 hour, so that the water does not fall down from the washed seaweed stem.

Mixing step

Add the seasoning ingredients into the prepared seaweed stem and mix. For proper mixing of the seasoning ingredients, stirring is carried out for 15 to 20 minutes using a 10-liter stirrer.

At this time, a lid is provided on the agitator to prevent the contamination of the material and to prevent mixing of foreign matter.

Aging stage

And mixing the source and other materials prepared in step 1 above.

As described above, when the seaweed stem is set to 100, the seaweeds are added in an amount of 10 to 22, and the marine mushrooms are optionally added. When added, 0.5 to 1.0, 26 is added to the source, and 0.26 is added to the pigment.

The ingredients of the source are contained at a ratio of purified water 35, sesame oil 19, high fructose 17, whitish white 13, vinegar 12, refined salt 3.6, HVP 2.0, yeast powder 0.1, xanthan gum 0.3 when the total weight of the source is set to 100.

The ripening is aged from 1 to 4 degrees Celsius for 20 to 24 hours in order to allow the sauce to penetrate algae such as seaweed.

In case of aging at room temperature, it is very important to maintain the temperature because microbial propagation is a concern.

As the osmotic pressure and temperature are proportional, if the temperature is increased as high as possible, osmosis phenomenon is promoted, but microbial propagation problem occurs. Therefore, the most preferable aging temperature is 4 degrees Celsius.

Since the temperature at which the actual product is distributed is minus 18 degrees Celsius, this aging step is very important since crystals are formed before the source penetrates into the raw material.

Packaging, shipping stage

In order to minimize the contamination of the finished seaweed salad, it is sealed in a hygienic environment firstly, then stored in a clean box in the second place, then stored frozen and shipped.

Table 2 below is a table which analyzes the components of the product completed by the present invention and is a low calorie food which is not comparable to the fat content and the like contained in a typical salad.

Examination Result

Test item

Standard
Result
Unit Energy - 244.912 kcal / 100g Protein - 8.819 g / 100g Fat - 0.172 g / 100g Trans fatty acid - 0 g / 100g Saturated fatty acid - 0 g / 100g Carbohydrate - 52.022 g / 100g Total sugar - 0 g / 100g Dietary fiber - 5.235 g / 100g Cholesterol - 0 mg / 100g Sodium - 10351.050 mg / 100g Calcium - 740.500 mg / 100g Iron - 6.270 mg / 100g Vitamin A - 420 gRE Vitamin C - ND mg

The seaweed salad of the present invention has a distinctive color and flavor mixed with seasoning ingredients in seaweed stem, and has a feature that there is no odor already.

As an ingestion method, it is a frozen product that can be eaten directly after being thawed and heated without consuming any additional cooking.

FIG. 3 is a graph showing that the viable cell count is decreased by the washing process.

The initial viable cell count was found to be 10000 CFU / g in most of the raw materials before the process of the present invention, but the raw material of the present invention was found to have an extremely low content of microorganisms of 100 CFU / g or less after the drying process Respectively.

Claims (1)

A method for producing a seaweed salad,
Seaweed and source preparation step (s100);
Washing and dehydrating step (s200);
Material mixing step (s300);
Aging step (S400);
Package shipment stage (s500)
, ≪ / RTI &
In step s100, the seaweeds include seaweed, sea tangle, thorny mushroom, and agar. The seaweed stem is set at 100 g, the sea tangle is 10 g to 22 g, and the agar is 0.1 g to 0.2 g. The ingredients of the sauce were prepared as follows: purified water 35, sesame oil 19, high fructose 17, whitish white 13, brewed vinegar 12, refined salt 3.6, HVP 2.0, yeast powder 0.1, xanthan gum 0.3,
In step s200,
The seaweed stem is cut into pieces and the seaweed stem is immersed in a 10-liter tank with purified water, and the saline is removed. The saline is then removed, rinsed 3 times, and then dehydrated. ,
In step S400,
Mix all of the materials prepared in step 1 above
After aging at 4 degrees Celsius for 20 to 24 hours and then s500 stage packing, it is frozen and shipped at minus 18 degrees after primary vinyl seal packaging in order to allow the sauce to penetrate seaweeds such as seaweed stem. doing
How to make seaweed salad.

Images