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Algae sauce and preparation method thereof

A technology of seaweed sauce and seaweed, applied in the food field, can solve the problems of instability and volatile, and achieve the effects of non-volatile, no allergic reaction, safe and effective consumption

Inactive Publication Date: 2010-09-08
HUAIHAI INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to statistics, there are tens of millions of patients with iodine deficiency in my country. In order to eliminate various diseases caused by iodine deficiency, the country has adopted measures such as compulsory iodization of table salt and taking iodine pills for children, but the iodine in iodized salt is inorganic iodine. unstable and volatile

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1. A kind of seaweed sauce, it is made of raw material and seasoning, and the composition and weight percentage of its raw material are,

[0029] Seaweed with a moisture content of 30% is 78.8%;

[0030] Isomaltooligosaccharide 0.1%;

[0031] High fructose syrup 10%;

[0032] Soy protein hydrolyzate 10%;

[0033] Soybean Dietary Fiber 0.1%;

[0034] Tempeh 1%.

[0035] Prepare with conventional methods in the prior art.

Embodiment 2

[0036] Example 2. A kind of seaweed sauce, it is made of raw material and seasoning, and the composition and weight percentage of its raw material are,

[0037] Seaweed with a moisture content of 15% 5%;

[0038] Isomaltooligosaccharide 17%;

[0039] High fructose syrup 38%;

[0040] Soy protein hydrolyzate 25%;

[0041] Soy dietary fiber 5%;

[0042] Tempeh 10%.

[0043] Prepare with conventional methods in the prior art.

Embodiment 3

[0044] Example 3. A kind of seaweed sauce, it is made of raw material and seasoning, and the composition and weight percentage of its raw material are,

[0045] 52% seaweed with a water content of 20%;

[0046] Isomaltooligosaccharide 1%;

[0047] High fructose syrup 15%;

[0048] Soy protein hydrolyzate 15%;

[0049] Soy dietary fiber 15%;

[0050] Tempeh 2%.

[0051] Prepare with conventional methods in the prior art.

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PUM

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Abstract

The invention relates to an alga sauce which is made of materials and spices. The invention is characterized in that: the weight percentage and components of the materials are: 5 to 78.8 percent of algae with the water content of 15 to 30 percent; 0.1 to 17 percent of isomaltose oligomer; 10 to 38 percent of high fructose syrup; 10 to 25 percent of decomposer of soybean protein; 0.1 to 5 percent of soybean edible fiber; and 1-10 percent of fermented black bean. The invention also discloses a preparation method of the alga sauce; the alga sauce of the invention is a deep processing product of an alga, the alga sauce can provide a novel nutritious healthy food by combining the alga sauce with habits of diet and consumption of Chinese; the alga has rich organic iodine that is hard to evaporate when being processed, and has no allergy to human body, which is safe and effective as a food. The alga sauce of the invention is a natural iodine supplementing food with high protein, low fat and zero cholesterin.

Description

technical field [0001] The invention relates to a food, especially seaweed sauce; the invention also relates to a preparation method of the seaweed sauce. Background technique [0002] Edible seaweed has extremely high nutritional and medicinal value. Taking seaweed as an example, 100 grams of dried seaweed contains 26.7 grams of protein, 21.6 grams of dietary fiber, and is also rich in vitamin B 1 , B 2 And calcium, phosphorus, iron, magnesium, iodine, selenium and other trace elements, of which the calcium content is 343 mg, magnesium is 460 mg, especially the iodine content is higher than that of kelp, it is a typical high protein, high fiber, low Fat healthy food. Seaweed is also an ancient Chinese medicine, which can "reconcile blood and nourish the heart, clear away troubles and heat, cure insomnia, and benefit the throat." In Japan, people are used to calling seaweed as longevity vegetable and fairy vegetable. Laver extract has the function of reducing triglyceride...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/24A23L17/60A23L27/60
Inventor 张俊杰段蕊秦松王淑军冯大伟
Owner HUAIHAI INST OF TECH
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