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

Active Publication Date: 2009-04-22
山东俚岛海洋科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sale of using seaweed as raw material to prepare seaweed sauce in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to kelp sauce and a preparation method thereof. The preparation method comprises the following steps: firstly cleaning and soaking kelp, adding 15 to 25 percent of edible salt and 200 to 400 percent of water of the weight of the kelp to the kelp, placing the kelp in a heater for heating, when heating to between 40 and 45 DEG C, adding 2 to 10 percent of edible alkali of the weight of the kelp, continuously heating until the kelp becomes pasty, cooling the kelp to below 30 DEG C, and grinding the kelp into kelp paste; after mixing the kelp paste with flour paste, garlic sauce, chilli sauce, salt, sugar and vinegar evenly, heating the mixture to prepare kelp sauce, bottling the kelp sauce after the kelp sauce is cooled, and then exhausting, sealing and sterilizing the kelp sauce, wherein the kelp sauce comprises the following components in weight percentage: 50 to 70 percent of the kelp paste, 10 to 20 percent of the flour paste,1 to 3 percent of the garlic sauce, 5 to 12 percent of the chilli sauce, 1to 5 percent of the salt, 5 to 12 percent of the sugar and 1 to 3 percent of the vinegar. The kelp sauce has the advantages of reddish brown color, delicious hot flavor, enough garlic fragrance, fresh taste and rich nutrition. The preparation method has the advantages of reasonable preparing technique, simple and convenient preparation, and strong operability, and is easy to achieve large-scale production.

Description

technical field [0001] The invention relates to an edible seaweed food and a production process, in particular to a seaweed sauce and a production method thereof. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It is known as "longevity vegetable", "vegetable of the sea" and "champion of iodine content". It is cultivated in large quantities in the north and southeast coast of my country. Kelp is rich in nutrients and contains a variety of organic matter and trace elements such as iodine, potassium, calcium, iron, zinc, and selenium, as well as protein, fatty acids, sugars, multivitamins, and niacin. Iodine in kelp can prevent endemic goiter and significantly lower cholesterol. Kelp also contains a large amount of mannitol, which has the effect of diuresis and swelling, and can prevent renal failure, senile edema, and drug poisoning. Mannitol works synergistically with iodine, potassium, and niacin to prevent an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/337A23L1/29A23L27/60A23L17/60A23L33/00
Inventor 曲光伟
Owner 山东俚岛海洋科技股份有限公司
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