Novel technique for protecting color and removing fishy smell of sargassum fusiforme with double-step method

A hijiki, a new technology, applied in the field of food processing, to achieve the effect of moderate soft and hard texture, low cost, and improved taste

Inactive Publication Date: 2008-07-16
BEIJING KEWEIHUA FOOD ENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are certain deficiencies in the color protection and deodorization technology of hijiki in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take by weighing 10 kilograms of hijiki dried products, rehydrate and soak for 10 hours to select and remove impurities, put them into 80 liters of copper acetate and magnesium acetate color protection solution (the effective concentrations of copper acetate and magnesium acetate are 200ppm and 250ppm respectively), and use lemon Adjust the pH to 5 with acid, heat to 98-100°C, and keep for 10 minutes until the Hijiki is dark green. Then fish out the hijiki, put it in 50 liters of chlorine dioxide bleach (the effective concentration of chlorine dioxide is 1500ppm) for decolorization for 48 hours, until the hijiki returns to the green color in seawater, that is, the original color of seaweed, and then wash it with water Just clean it.

Embodiment 2

[0014] Weigh 10 kg of dry hijiki, rehydrate and soak for 8 hours to select and remove impurities, put it into 100 liters of copper acetate color protection solution (the effective concentration of copper acetate is 500ppm), adjust the pH to 5 with citric acid, and heat to 98 ~100°C, hold for 8 minutes, until Hijiki turns dark green. Then fish out the hijiki, put it in 60 liters of chlorine dioxide bleach solution (the effective concentration of chlorine dioxide is 5000ppm) for decolorization for 6 hours, until the hijiki returns to the green color in seawater, that is, the original color of seaweed, and then wash it with water Just clean it.

Embodiment 3

[0016] Weigh 10 kg of dry hijiki, rehydrate and soak for 6 hours to select and remove impurities, put it into 50 liters of magnesium acetate color protection solution (the effective concentration of magnesium acetate is 500ppm), adjust the pH to 5.5 with malic acid, and heat to 95 ~100°C, hold for 10 minutes, until Hijiki turns dark green. Then fish out the hijiki, put it in 100 liters of chlorine dioxide bleach solution (the effective concentration of chlorine dioxide is 3000ppm) for decolorization for 18 hours, until the hijiki returns to the green color in seawater, that is, the original color of seaweed, and then wash it with water Just clean it.

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PUM

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Abstract

The invention discloses a new technique with two processing steps to protect color and remove the fishy smell of hizikia fusiforme, which is characterized in that color protection liquor is used first for protecting color and removing the fishy smell and then chlorine dioxide bleaching solution is applied to removing color and the smell. The invention is characterized by simple technique, comparatively low cost, little pollution to the environment, which is suitable for commercial production. The two-step method of first color protection and then color removing not only helps hizikia fusiforme to recover the green color as in the sea but also removes most algae smell. In addition, by adopting the processing method of the invention, the tissue of the hizikia fusiforme is softened to give the product a good taste with proper hardness as well as good chaw quality. The color of the product treated by the method of the invention can be preserved for 10 months under the ambient temperature.

Description

technical field [0001] The invention relates to a new process for protecting the color and deodorizing of hijiki and belongs to the technical field of food processing. Background technique [0002] Sargassum fusiforme (Harg.) setch., also known as antler tip and sea barley, belongs to Phaeophyta, Sargassum family, and Sargassum genus. It is a kind of algae living in the ocean. It is rich in nutrition and enjoys the reputation of "health treasure". According to the "Compendium of Materia Medica", Hijiki is "bitter and cold, and it dominates gall tumor gas, the nucleus under the neck, broken and scattered gas, hard gas in the lower part of the carbuncle, upper and lower abdomen, and edema of the lower twelve fingers." Modern medical research shows that hijiki is not only rich in protein, amino acids, multivitamins and various trace elements needed by the human body, but also rich in alginic acid and its sodium salt, seaweed polysaccharide, mannitol, mucilage, water-soluble C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L1/337A23L1/015A23L5/41A23L5/20A23L17/60
Inventor 陈后山姚自奇梁绍隆刘宗彦冯霖温凯
Owner BEIJING KEWEIHUA FOOD ENG TECH
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