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Instant pickled sea tangle catsup and preparation method thereof

A production method and technology of kelp sauce, applied in food preparation, food science, application, etc., can solve problems such as inconvenient eating, poor taste, and different tastes, and achieve convenient eating, which is conducive to large-scale production and long shelf life Effect

Active Publication Date: 2011-04-20
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

[0003] In order to overcome the time-consuming and troublesome production of kelp food in the prior art, which brings inconvenience to eating, and the produced kelp dishes have different tastes and poor taste, the invention provides a kind of instant pickled kelp sauce and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A, pretreatment choose salted kelp as raw material, remove yellow leaves, impurities etc. in the kelp, weigh 50Kg;

[0013] B. Cut vegetables: Cut the pretreated salted kelp into kelp shreds, requiring uniform shape;

[0014] C. Cleaning and soaking Put the cut kelp shreds into the cleaning tank and wash until there is no gritty feeling, then soak in water for 1.5 hours to desalinate, and achieve the purpose of softening and deodorization;

[0015] D. Drain water Put the soaked kelp shreds into a spin dryer to dry and drain until no water flows;

[0016] E. Sauce pickling Put the drained kelp shreds in a vacuum dipping tank, add 16.5Kg soy sauce, 1.7Kg salt, and 15g sodium dehydroacetate to mix, and vacuum sauce pickling for 10 minutes;

[0017] F, preparation of seasonings Select peanut oil 1Kg and place it on the induction cooker to heat, add 180g capsicum and 80g Chinese prickly ash to fry after the oil is hot, overflow the fragrance, then add 75g of I+G and mix to ...

Embodiment 2

[0023] A, pretreatment choose salted sea-tangle as raw material, remove yellow leaves, impurities etc. in the sea-tangle, weigh 100Kg;

[0024] B, vegetable cutting: the kelp after the above-mentioned pretreatment is cut into strips and woven into kelp knots, requiring uniform shape;

[0025] C. Cleaning and soaking Put the kelp knot into the cleaning tank and wash it with clean water until there is no gritty feeling, then soak it in clean water to desalinate it, and achieve the purpose of softening and deodorization. The soaking time is 4 hours;

[0026] D. Drain water Drain the soaked kelp knots naturally until no water flows;

[0027] E. Sauce pickling Put the drained kelp knots in a vacuum dipping tank, add 48.5Kg soy sauce, 6Kg salt, and 25g sodium dehydroacetate to mix, and vacuum sauce pickling for 15 minutes;

[0028] F, preparation of seasonings Weigh 1.5Kg of peanut oil and place it on the induction cooker for heating, add 225g capsicum and 150g Chinese prickly ash ...

Embodiment 3

[0034] A, pretreatment: choose salted kelp as raw material, remove old leaves, yellow leaves, impurities, etc. in the kelp, and weigh 20Kg;

[0035] B, cutting vegetables The pretreated salted kelp is cut into kelp pieces, and the shape is required to be uniform;

[0036] C. Cleaning and soaking Put the kelp block into the cleaning tank and wash it with clean water until there is no gritty feeling, then soak it in clean water to desalinate, and achieve the purpose of softening and deodorization. The soaking time is 2 hours;

[0037] D. Drain water Put the soaked kelp pieces into a centrifuge and drain until no water flows;

[0038] E. Sauce pickling Place the drained kelp pieces in a vacuum dipping tank, add 4.6Kg soy sauce, 0.4Kg salt, and 5g sodium dehydroacetate to mix, and vacuum sauce pickling for 12 minutes;

[0039] F, preparation of seasoning Weigh 0.5Kg of vegetable oil, place it on the induction cooker and heat it, add 100g capsicum and 25g Chinese prickly ash to fr...

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Abstract

The invention relates to a ready-to-eat kelp salted vegetable and a method for preparing the same. The method comprises the following steps: selecting salted kelps as raw materials, incising the kelps into threads, knots, blocks, or strips, and putting the kelps into a trough for washing, soaking and desalinating; taking the kelps out of the trough, removing the water and putting the kelps into avacuum impregnation tank, and adding a saucing liquid into the tank to perform vacuum saucing for 10 to 15 minutes; putting vegetable oil into a heater to deepfry hot peppers and Chinese prickly ash until the flavor overflows, and then adding I+G into the heater to be mixed to prepare a flavoring; and placing the sauced kelps into the heater to be heated, adding the prepared flavoring into the kelps, stirring the mixture evenly, vacuumizing the mixture, and sterilizing the mixture for 10 to 35 minutes under the condition that the temperature is between 98 and 115 DEG C to obtain the finished product. The ready-to-eat kelp salted vegetable has good mouthfeel and rich nutrition, and is convenient to eat by opening the package. The method has a simple and reasonable process and simple and operable preparation, thus the method is advantageous to mass production.

Description

technical field [0001] The invention relates to a marine algae food and a production process, in particular to an instant kombu pickle and a production method thereof. Background technique [0002] Kelp, one of the seaweed plants, is a large marine brown algae plant that grows in low-temperature seawater. The kelp of the Zumbaceae plant is known as "longevity vegetable", "vegetable of the sea" and "champion of iodine content". There are a large number of breeding in the north and southeast coast of my country. Kelp is rich in nutrients and can be eaten cold or cooked hot. Kelp has certain medicinal value, it contains more iodine and calcium, and has the effect of treating goiter. Because kelp contains a lot of iodine, which is the main substance synthesized by the thyroid gland. If the human body lacks iodine, it will suffer from "thick neck disease", that is, hypothyroidism. Therefore, kelp is the best food for people with hypothyroidism. Kelp also contains a large amou...

Claims

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Application Information

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