Sea tangle catsup and preparation method thereof
A production method and technology of kelp sauce, applied in food preparation, application, food science, etc., can solve problems such as no kelp sauce, and achieve the effects of preventing renal failure, rich nutrition, and high iodine content
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Embodiment 1
[0011] Fully wash and soak the kelp, weigh 20Kg of kelp, 40Kg of water, and 3Kg of edible salt, add them to the hot and cold tank, stir and heat, when the temperature rises to 40°C, add 0.4Kg of edible alkali, continue to stir and heat, and wait until the kelp becomes a paste Stop heating and start cooling. When the temperature in the cylinder drops to 30°C, turn on the motor to put the kelp paste into the colloid mill, and grind it into a thick kelp paste. Because part of the water is evaporated during the heating process, the kelp paste is heavy at this time. About 60Kg; then add 15Kg of noodle sauce, 2Kg of garlic sauce, 9Kg of chili sauce, 3Kg of salt, 9Kg of sugar, and 2Kg of vinegar into the seaweed slurry, stir evenly, put it in a cooking pot and cook for 15 minutes to form seaweed sauce. After the kelp sauce is cooled, it is bottled, sent into a sterilizer, heated to exhaust, sealed, and then sterilized at a temperature of 98°C for 15 minutes. The kelp sauce is reddish...
Embodiment 2
[0013] Fully wash and soak the kelp, take 50Kg of kelp, 200Kg of water, and 12.5Kg of edible salt, add them to the hot and cold tank, stir and heat, when the temperature rises to 45°C, add 5Kg of edible alkali, continue to stir and heat, and stop when the kelp becomes a paste Heat up and start to cool down. When the temperature in the cylinder drops to 30°C, turn on the motor to put the kelp paste into the colloid mill, and grind it into a thick kelp paste. Since part of the water is evaporated during the heating process, the kelp paste weighs about 260Kg; then add 104Kg of noodle sauce, 15.6Kg of garlic sauce, 62.4Kg of chili sauce, 26Kg of salt, 36.4Kg of sugar, and 15.6Kg of vinegar into the kelp pulp and stir evenly, then put it into the cooking pot and cook for 30 minutes to form kelp sauce . After the kelp sauce is cooled, it is bottled, sent into a sterilizer, heated to exhaust, sealed, and then sterilized at a temperature of 100°C for 35 minutes. The kelp sauce is red...
Embodiment 3
[0015] Fully wash and soak the kelp, take 30Kg of kelp, 90Kg of water, and 4.5Kg of edible salt and send them to the cold and hot tank for stirring and heating. Stop heating and cool down. When the temperature in the cylinder drops to 30°C, turn on the motor to put the kelp paste into the colloid mill, and grind it into a thick pulpy kelp paste. Since part of the water is evaporated during the heating process, the kelp paste It weighs about 125Kg; then add 17.8Kg of noodle sauce, 1.78Kg of garlic sauce, 8.9Kg of chili sauce, 1.78Kg of salt, 21.43Kg of sugar, and 1.78Kg of vinegar into the kelp pulp and stir evenly, then put it into the cooking pot for 20 minutes, After the kelp sauce is cooled, it is bottled, sent into a sterilizer, heated to exhaust, sealed, and then sterilized at a temperature of 100°C for 20 minutes. The kelp sauce is reddish-brown in color, spicy and delicious, full of garlic fragrance, delicious in taste and rich in nutrition.
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