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Laver paste and preparation method thereof

A technology of seaweed paste and seaweed, applied in the field of food processing, can solve the problems of single seaweed products and single varieties of paste products, and achieve the effect of rich nutrition, suitable for large-scale promotion, and harmonious flavor

Inactive Publication Date: 2009-11-25
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to overcome the shortcomings of the existing paste products with single varieties and laver products, and provide a laver paste, which not only retains the natural flavor and color of laver, but also has a simple eating method. As a new paste food, it is Consumers provide convenient and nutritious food that meets the living habits of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Take part of the rice flour for puffing (the puffing process refers to the routine), adjust the water content to 18%, and the puffing temperature is 150°C, then dry, pulverize, pass through a 80-mesh sieve, and set aside;

[0050] Take another part of rice flour, adjust the water content to 34%, and then put it on the induction cooker at 100°C and fry it for about 20 minutes, until it is golden and burnt, pass it through an 80-mesh sieve, and set aside;

[0051] Crush the seaweed, pass it through a 60-mesh sieve, and spread it on a baking tray with a thickness of less than 0.5 cm. Put it in a 140°C oven and bake for 5 minutes, take it out, and set aside;

[0052] Grind the salt, pass it through an 80-mesh sieve, and set aside;

[0053] Take by weighing 320g expanded rice flour, 80g roasted and fried rice flour, 100g roasted seaweed powder, and 5g pulverized table salt and mix. While mixing, spray 25g of vegetable oil with a watering can, and mix well. Then measure and...

Embodiment 2

[0055] Take part of the rice flour for puffing, adjust the water content to 18%, and the puffing temperature is 150°C, then dry, pulverize, pass through a 100-mesh sieve, and set aside;

[0056] Take another part of rice flour, adjust the water content to 35%, put it on a gas stove and roast it on a slow fire until golden and burnt, then pass through an 80-mesh sieve, and set aside;

[0057] Crush the seaweed, pass it through a 60-mesh sieve, spread it on a baking tray with a thickness of less than 0.5cm, put it in a 140°C oven and bake for 5 minutes, take it out, and set aside;

[0058] Grind the table salt, pass through a 100-mesh sieve, and set aside;

[0059] Take by weighing 360g expanded rice flour, 100g roasted and fried rice flour, 100g roasted seaweed powder, and 5g pulverized table salt and mix. While mixing, spray 30g of vegetable oil with a watering can, and mix well. Then measure and pack, each plastic bag packs 25g, seals with sealing machine and is finished pr...

Embodiment 3

[0061] Take part of the rice flour for puffing, adjust the water content to 15%, and the puffing temperature is 140°C, then dry, pulverize, pass through a 90-mesh sieve, and set aside;

[0062]Take another part of rice flour, adjust the water content to 32%, put it on a gas stove and roast it on a slow fire until golden and burnt, then pass through a 90-mesh sieve, and set aside;

[0063] Crush the seaweed, pass it through a 70-mesh sieve, spread it on a baking tray with a thickness of less than 0.5cm, and bake it in an oven at 160°C for 3 minutes until it has the unique aroma of roasted seaweed, basically no fishy smell, and does not bake Coke, take out, spare;

[0064] Grind the salt, pass through a 90-mesh sieve, and set aside;

[0065] Take by weighing 275g expanded rice flour, 70g roasted fried rice flour, 190g roasted seaweed powder, 5g pulverized table salt and mix. While mixing, spray vegetable oil 16.2g with a watering can, and mix well. Then measure and pack, each...

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Abstract

The present invention discloses a laver paste and a preparation method thereof, wherein the laver paste includes a mixing powder composed of a laver powder of 10%-35% by weight, a puffed rice meal of 50%-80%, a parched rice meal of 10%-35% and a right amount of common salt, then a seed fat of 3%-6% of the mixing powder weight is sprayed to the mixing powder, then the laver paste will be obtained. The laver paste of the invention is not only reserved with the natural local flavor and the color and lustre of the laver, also an edible method is simple namely it is edible as long as opening the bag; it is capable of being used as a novel paste foods and conforms to the life habit of the modern.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a laver paste and a preparation method thereof. Background technique [0002] China, Japan, South Korea, Southeast Asia and other countries have always had the habit of eating seaweed. Porphyra belongs to red algae, and there are more than 10 varieties in China. Seaweed is not only delicious, but also very nutritious. The protein content of dried seaweed is as high as 30-40%, and the digestibility reaches 70.8%, which is the first among seaweeds. Seaweed also contains about 50% carbohydrates, about 5% crude fiber, about 10% minerals, and contains a small amount of fat and rich vitamins A, C, and B 1 , B 2 , B 12 , E, etc., wherein the vitamin E titer reaches 4.3mg / 100g, and in the fatty acid composition of laver, EPA is as high as 18%, and DHA is 1%. [0003] Seaweed also has a good regulating function on human physiology, and is a good product for health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/10A23L1/29A23L17/60A23L7/10A23L33/00
Inventor 段杉张双双李远志
Owner SOUTH CHINA AGRI UNIV
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