Method for processing sea-tangle sauce product

Abstract

The invention discloses a kelp paste product processing method, which comprises immersing cut kelp material into acetic acid, pulling and placing, so as to soften the kelp and eliminate the odor; rinsing by brine, eliminating acetic acid and pollutant residual on the surface; rinsing with clean water, placing into a laminated cooker after water absorption, charging sodium carbonate according to aweight ratio of 1:1, boiling under microboiling state and agitation, modifying the kelp meat into paste; mixing the seasoning product uniformly, stirring while charging, and boiling continuously to make seasoning in uniform and permeable into the kelp; meanwhile, dissolving the composite thickening agent uniformly, charging citric acid and grinding, stirring while charging, and evaporating continuously to make seasoning in uniform and permeable into the kelp; finally, vessel filling according to a predetermined amount, draining little bulb by vacuum-pumping, filling the vessel and vacuum sealing for sterilizing in high temperature. The method eliminates odor of the kelp paste product, increases flavor, and enhances water keeping property and consistency, makes fluidity better.

Description

technical field [0001] The invention relates to a processing method of seaweed sauce products. Background technique [0002] Kelp is rich in more than 20 kinds of trace elements such as calcium, potassium and magnesium, and contains a large amount of alginic acid, mannitol, vitamins, carotene, amino acids and other components that are effective for human health. But the series products of kelp are less, especially the leftovers and low-value kelp used in the production of kelp knots and kelp shreds are mostly used as feed and fertilizer, and its resources cannot be used to the fullest. In order to improve the utilization value of kelp, people try out kelp sauce. [0003] At present, kelp sauce products are mostly made by making boiled kelp into paste and adding sugar. The process is simple. The main reason why this product cannot be marketed in large quantities is that kelp has a fishy smell that is not easy to be accepted by people, and the flavor is average and the fluidi...

AI Technical Summary

Problems solved by technology

[0003] At present, kelp sauce products are mostly made by making boiled kelp into paste and adding sugar. The process is simple. The main reason why this product cannot be marketed in large quantities is that kelp has a fishy smell that is not easy to be accepted by people, and the flavor is average and the fluidity is not good.