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Low-sugar kelp preserved-fruit processing technique

A processing technology and technology of sugar kelp, which is applied in the confectionery industry, confectionery, food preparation and other directions, can solve the problems such as the lack of preserved kelp fruit, and achieve the effects of diversification, short production cycle, flexible and full texture of preserved body

Inactive Publication Date: 2009-06-17
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preserved fruit is a traditional delicacy in my country, but at present, there is no preserved kelp in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The invention discloses a processing technology of low-sugar kelp preserved fruit. Use fresh or lightly dried kelp, select the ones without mildew, thick and fat without yellow edges, and remove the roots and thin beard tips. Clean impurities such as sediment on the surface of the kelp with running water. Immerse the kelp pieces in 200mg / L NaOH solution at 95°C for 2 minutes, rinse quickly with running water, cool down, and then immerse in CuSO with a concentration of 200mg / L. 4 Solution, soak for 12 hours at room temperature. Soak the kelp after color protection in 3% acetic acid solution for 10 minutes to remove fishy smell, then wash with running water to remove excess acetic acid, and finally cut into small pieces of 2*4cm for later use. Place the cut kelp slices in 0.5% CaCl submerged about 2cm from the kelp slices 2 Soak in the solution for 1 hour, and then wash with running water for 15 minutes. Put the soaked kelp in the cooking liquid and cook it. The cooki...

Embodiment 2

[0022] The invention discloses a processing technology of low-sugar kelp preserved fruit. Use fresh or lightly dried kelp, select the ones without mildew, thick and fat without yellow edges, and remove the roots and thin beard tips. Clean impurities such as sediment on the surface of the kelp with running water. Immerse the kelp pieces in 200mg / L NaOH solution at 95°C for 2 minutes, rinse quickly with running water, cool down, and then immerse in CuSO with a concentration of 200mg / L. 4 Solution, soak for 12 hours at room temperature. Soak the kelp after color protection in 3% acetic acid solution for 10 minutes to remove fishy smell, then wash with running water to remove excess acetic acid, and finally cut into small pieces of 2*4cm for later use. Place the cut kelp slices in 1% CaCl that submerges the kelp slices about 2cm 2 Soak in the solution for 1 hour, and then wash with running water for 15 minutes. Put the soaked kelp in the cooking liquid and cook it. The cooking...

Embodiment 3

[0024] The invention discloses a processing technology of low-sugar kelp preserved fruit. Use fresh or lightly dried kelp, select the ones without mildew, thick and fat without yellow edges, and remove the roots and thin beard tips. Clean impurities such as sediment on the surface of the kelp with running water. Immerse the kelp pieces in 200mg / L NaOH solution at 95°C for 2 minutes, rinse quickly with running water, cool down, and then immerse in CuSO with a concentration of 200mg / L. 4 Solution, soak for 12 hours at room temperature. Soak the kelp after color protection in 3% acetic acid solution for 10 minutes to remove fishy smell, then wash with running water to remove excess acetic acid, and finally cut into small pieces of 2*4cm for later use. Place the cut kelp slices in 0.8% CaCl submerged about 2cm from the kelp slices 2 Soak in the solution for 1 hour, and then wash with running water for 15 minutes. Put the soaked kelp in the cooking liquid and cook it. The cooki...

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PUM

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Abstract

The present invention relates to a processing technique for low sugar sea-tangle preserved fruit, which is made of fresh or light dried sea-tangle. The processing technique includes: processing cleaning, color protecting, fishy off, cutting and back-up to the fresh or light dried sea-tangle, placing the blocked sea-tangle in a 0.5%-1% of CaCl2 soak solution for soaking 1-1.5h, and then proceeding flowing water cleaning for 10-15min, placing the cleaned sea-tangle blocks in a boiling liquid for boiling and sugar permeability, including firstly high fire boiling and then low fire boiling for 60min-90min; vacuum pumping for sugar permeability 5-8h; finally adopting 60-65 DEG C constant temperature blast for drying 6-9h, cooling, performing vacuum packaging to obtain low sugar sea-tangle preserved fruit. The concentration of sucrose in the boiling liquid is 25%-35%, citric acid is 0.2%-0.4%, and sweet element is 0.01%-0.03%. The inventive low-sugar sea-tangle preserved fruit has brightness and sense, sweet and sour taste, flexible and full candied fruit cody, no visible impurities, capability of eating after opening the packaging, simple and reasonable process, short production cycle, the achievement of the diversity of seaweed products, and capability of avoiding high saccharification of the traditional processed preserved fruits.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of low-sugar kelp preserved fruit. Background technique [0002] We know that kelp, also known as seaweed and seahorse, belongs to the plant of Zanthaceae. Kelp contains a lot of crude fiber and more sugars, the content is 56.2%, and the protein content is 8.2%. It also contains a variety of organic matter and more than 10 mineral elements such as iodine, calcium, phosphorus, iron, cobalt, and fluorine. Every 100g of kelp contains 240mg of iodine, 117mg of calcium, and 150mg of iron, which is the food with the highest iodine content among all foods. At the same time, kelp also contains vitamins A, B1, B2, D and niacin, etc., and its protein contains 18 kinds of amino acids. Preserved fruit is a traditional delicacy in my country, but currently there is no preserved kelp in the market. Contents of the invention [0003] The technical problem to be solved by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/48A23L1/29A23L1/337A23L1/307A23L17/60A23L33/00A23L33/20
Inventor 孟秀梅刘昌衡唐聚德夏雪奎袁文鹏张绵松王小军孙永军胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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