Instant sea-tangle leisure food and method of processing the same

A technology for snack food and kelp, which is applied in the fields of food preparation, food science, and application, can solve the problems that nutrients and beneficial elements cannot be absorbed by the human body, cannot meet the various needs of customers, and are inconvenient to eat. The effect of large-scale production, rich in nutrients and beneficial elements, and convenient consumption

Inactive Publication Date: 2011-07-20
于伟卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional kelp food processing technology is generally pickled into side dishes, pickles, etc., or dried into dried kelp for consumption as vegetables. This processing method prevents most of the nutrients and beneficial elements of kelp from being absorbed by the human body. A great waste of resources, and the processed wet kelp food is mostly viscous, poor in sense, poor in taste, single in taste, inconvenient to eat, and cannot meet the various needs of customers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] According to parts by weight: 95 parts of fresh and tender kelp, 1 part of white granulated sugar, 1 part of table salt, 1 part of prune-flavored seasoning, 1 part of protein hydrolyzate, and 1 part of sorbitol.

[0038] White sugar, table salt, prune-flavored seasoning, protein hydrolyzate, and sorbitol in the raw materials are all of high purity.

[0039] The fresh and tender kelp is the fresh and tender kelp in the Taiwan Strait from April to May.

[0040] The processing steps are:

[0041] (1) Fresh and tender sea-tangle is cleaned through fresh water;

[0042] (2) blanching the kelp in purified seawater at 90-100°C;

[0043] (3) Then cut off the head and tail, and leave the middle on both sides;

[0044] (4) add normal temperature purified fresh water to cool and keep green;

[0045] (5) Then cut into the desired shape;

[0046] (6) Put it into the container, add white sugar, table salt, prune seasoning, protein hydrolyzate, sorbitol according to the above rat...

Embodiment 2

[0052] According to parts by weight: 85 parts of fresh and tender kelp, 1 part of white granulated sugar, 0.5 part of table salt, 1 part of apple-flavored seasoning, 0.5 part of protein hydrolyzate, and 0.5 part of sorbitol.

[0053] White sugar, salt, apple-flavored seasoning, protein hydrolyzate, and sorbitol in the raw materials are all of high purity.

[0054] The fresh and tender kelp is the fresh and tender kelp in the Taiwan Strait from April to May.

[0055] The processing steps are:

[0056] (1) Fresh and tender kelp is cleaned with fresh water;

[0057] (2) blanching the kelp in purified seawater at 90-100°C;

[0058] (3) Then cut off the head and tail, and leave the middle on both sides;

[0059] (4) add normal temperature purified fresh water to cool and keep green;

[0060] (5) Then cut into the desired shape;

[0061] (6) Put it into the container, add white sugar, salt, apple-flavored seasoning, protein hydrolyzate, and sorbitol according to the above ratio, ...

Embodiment 3

[0067] According to parts by weight: 90 parts of fresh and tender kelp, 0.7 part of white granulated sugar, 0.8 part of table salt, 1 part of seafood-flavored seasoning, 0.5 part of protein hydrolyzate, and 0.5 part of sorbitol.

[0068] White sugar, salt, seafood-flavored seasoning, protein hydrolyzate, and sorbitol in the raw materials are all of high purity.

[0069] The fresh and tender kelp is the fresh and tender kelp in the Taiwan Strait from April to May.

[0070] The processing steps are:

[0071] (1) Fresh and tender kelp is cleaned with fresh water;

[0072] (2) blanching the kelp in purified seawater at 90-100°C;

[0073] (3) Then cut off the head and tail, and leave the middle on both sides;

[0074] (4) add normal temperature purified fresh water to cool and keep green;

[0075] (5) Then cut into the desired shape;

[0076] (6) Put it into the container, add white sugar, table salt, seafood-flavored seasoning, protein hydrolyzate, and sorbitol according to t...

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PUM

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Abstract

The present invention provides an instant kelp snack food and a processing method thereof. The instant kelp snack food takes fresh tender kelps as the main raw material. The fresh tender kelps are put into a sealed vessel; white granulated sugar, salt, various kinds of flavorings with different tastes, protein and water resolvent and sorbierite are added in, water is added to submerge the kelps, the kelps is cured for more than 12 hours, and the instant kelp snack food can be obtained. The prescription of the snack food of the invention uses the kelps mainly and mixes with other accessory materials, which not only matches nutrition reasonably to bring various kinds of beneficial components function of the kelp, which is convenient for eating, has multiple kinds of tastes, ensures that the surface of a product is not viscous and has good flavor, but the fresh and tender kelps are also boiled, cured and dried, which is better for human body to absorb, and the manufacturing process is easy, which is good for mass production.

Description

technical field [0001] The invention belongs to the field of snack food processing, and more specifically relates to an instant kelp snack food and a processing method thereof. Background technique [0002] Kelp, also known as kelp, is a marine plant with both medicinal and edible uses. Kelp contains a large amount of algin, which is a polysaccharide, and its molecules contain -COOH, -OH organic functional groups. There are -SO3H, - on the cell wall of kelp. OH, etc., so it can form coordination compounds with a variety of metal ions, which can be used to absorb heavy metal ions in the solution, and can also absorb heavy metal ions in the human body. Kelp contains a lot of crude fiber and more sugars, with a content of 56.2 %, protein is 8.2%, and also contains a variety of organic matter and more than 10 kinds of mineral elements such as iodine, calcium, phosphorus, iron, cobalt, and fluorine. Every 100 grams of kelp contains 24 mg of iodine, 117 mg of calcium, and 150 mg ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
Inventor 于伟卫
Owner 于伟卫
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