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Microgranule purple laver sauce and its making method

A processing method and micro-particle technology, applied in the field of edible sauce, can solve the problems of unguaranteed quality of laver products, poor digestion and absorption effects, and influence on the development of laver market, so as to facilitate digestion and absorption, easy acceptance, and fast production speed Effect

Inactive Publication Date: 2007-09-12
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current laver products are in the form of "big bedding and small round cakes". As a soup material, the quality of laver products cannot be guaranteed.
Because laver leaves are large and long, the traditional method is to directly add other sauces to form sauces, which is like crude food, which can not arouse people's appetite, but also directly affects the safety of eating, especially for the elderly The impact on people and children is more serious, which in turn affects the market development of laver as a raw material for direct preparation of food
In traditional seaweed food, because seaweed has a well-developed cell wall, it takes a long time for digestive enzymes to reach the cells for decomposition, so the nutrients of seaweed are difficult to be absorbed by humans, especially for the elderly, children and infants. poorly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: 1. The dried Prototheca laver is crushed into microparticles with a particle size of 60-120 mesh by a chopping device, and then the above-mentioned microparticles are crushed into ultrafine particles with a particle size of 1000-3000 mesh. After classification, the microparticles are Granules and ultra-micronized particles are mixed according to 80%:20% to form micronized laver with a moisture content of 8%; ②The micronized laver is dried by microwave for 5 minutes, which is beneficial to reduce the types and quantities of microorganisms, and can fix the granular laver The clear fragrance is emitted continuously as a unique smell in the product. Carry out grading and packaging at last for subsequent use; 3. prepare raw materials by the following components by weight: micronized laver 40%, acetic acid 10%, sesame 10%, ginger juice 5%, salt 5%, water 30%, will micronized laver in Soaking in acetic acid aqueous solution for 1 minute is conducive to dissolving...

Embodiment 2

[0010] Embodiment 2: 1. The dried Prototheca laver is crushed into microparticles with a particle size of 60-120 mesh by a chopping device, and then the above-mentioned microparticles are crushed into ultrafine particles with a particle size of 1000-3000 mesh. After classification, the microparticles are Granules and ultra-micronized particles are mixed according to 20%:80% to form micronized laver with a moisture content of 5%; ②The micronized laver is dried by microwave for 2 minutes, which is beneficial to reduce the types and quantities of microorganisms, and can fix the granular laver The clear fragrance is emitted continuously as a unique smell in the product. Carry out grading and packaging at last for subsequent use; 3. prepare raw materials by the following components by weight: micronized laver 10%, acetic acid 5%, sesame 4%, ginger juice 2%, salt 4%, water 75%, will micronized laver in Soaking in acetic acid aqueous solution for 5 minutes is conducive to dissolving ...

Embodiment 3

[0011] Embodiment three: 1. the dried Prototheca laver is crushed into microparticles with a particle size of 60-120 mesh by a chopping device, and then the above-mentioned microparticles are crushed into ultrafine particles with a particle size of 1000-3000 mesh. After classification, the microparticles are Granules and ultra-micronized particles are mixed according to 50%:50% to form micronized laver with a water content of 6%; ②The micronized laver is dried by microwave for 3 minutes, which is beneficial to reduce the types and quantities of microorganisms, and can fix the granular laver The clear fragrance is emitted continuously as a unique smell in the product. Carry out grading and packaging at last for subsequent use; 3. prepare raw materials by the following components by weight: micronized laver 30%, acetic acid 8%, sesame 8%, ginger juice 4%, salt 6%, water 44%, will micronized laver in Soaking in acetic acid aqueous solution for 3 minutes is beneficial to dissolvin...

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Abstract

The invention discloses a microgranular laver sauce and the processing method, (1) disintegrating the dried laver into microgranular with size being 60-120 order and ultramicrogranular with size being 1000-3000 order, preparing microrefined laver with water content being 5-8% according to 10-90% after grading; (2) drying with microwave for 2-5 minutes; (3) formulating raw material according to the following weight ratio: microrefined laver 10-40%, acetate 5-10%, condiment 10-20%, and the left is water, immersing microrefined laver in acetate for 1-5 minutes, adding condiment and stirring evenly; (4) vacuum packing and sterilizing; (5) loading product into storage. The product contains abundant food fiber, protein, vitamin and multiple mineral matters which are suitable to be adsorbed by old men and children.

Description

technical field [0001] The invention relates to an edible sauce, in particular to a method for processing microparticle laver sauce. Background technique [0002] Edible sauce, as one of the commonly used condiments, has a relatively long history. Among the existing sauce products, most of them use beans as the traditional production raw materials and prepare them through fermentation. Such sauce products have a single taste and the same nutrition as common foods, so it is difficult to satisfy the eating habits of different groups of people. and higher dietary needs. However, in the form of fermentation, the control of its production process has considerable differences with changes in conditions such as temperature and concentration, so that the quality of the product cannot be completely consistent. [0003] Nori is an important cultivated seaweed that is a natural health food. The product that present laver produces is the form of " big bedding, small round cake ", as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/337A23L27/60A23L17/60
Inventor 骆其君严小军裴鲁青周成旭马斌徐善良
Owner NINGBO UNIV
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