Preparation method of instant undaria pinnatifida

A production method and technology of wakame, applied in food preparation, food science, application and other directions, can solve problems such as eating trouble, and achieve the effects of easy portability, long storage time, and strict material selection.

Inactive Publication Date: 2010-02-24
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the wakame food products sold on the market are dry products, which need to be hea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of instant wakame, through the following steps:

[0017] a. Processing of raw materials Select fresh wakame as raw material, remove impurities, clean, soak in water for 60 minutes for desalination, cut into sections, and set aside;

[0018] B, one-time drying Send the undaria pinnatae after the above-mentioned treatment into the drying machine and carry out drying treatment, dry to 50% water content, for subsequent use;

[0019] c, seasoning put the above-mentioned dried wakame into a container, add commercially available seafood juice with 40% weight of wakame, soak for 30 minutes, and carry out seasoning treatment;

[0020] d, secondary drying Send the wakame after the above-mentioned seasoning treatment into the drier again, dry to moisture content 15%, take by weighing 50kg, for subsequent use;

[0021] E, frying Put 10kg salad oil into pot, after heating, add white sugar 15kg, sesame 15kg, capsicum oil 10kg and the above-mentioned secondary dr...

Embodiment 2

[0026] A preparation method of instant wakame, through the following steps:

[0027] a. Processing of raw materials Select fresh wakame as raw material, remove impurities, clean, soak and desalinate, cut into sections, and set aside;

[0028] B, one-time drying: send the wakame after the above-mentioned treatment into the drying chamber for drying treatment, dry to 80% water content, and set aside;

[0029] c, seasoning put the above-mentioned dried wakame into a container, add commercially available seafood juice with 30% weight of wakame, soak for 20 minutes, and carry out seasoning treatment;

[0030] d, secondary drying: send the undaria pinnatae after the above-mentioned seasoning treatment into the drying chamber, dry to moisture content 20%, weigh 40kg, and set aside;

[0031] e, frying Put 2.5kg salad oil in the pot, after heating, add white sugar 2.5kg, sesame 2.5kg, chili oil 2.5kg and the above-mentioned secondary dried wakame that weighed, stir-fry, cook;

[0032...

Embodiment 3

[0036] A preparation method of instant wakame, through the following steps:

[0037] a. Processing of raw materials Select fresh wakame as raw material, remove impurities, clean, soak in water for 30 minutes for desalination treatment, cut into sections, and set aside;

[0038] B, one-time drying: send the undaria pinnatae after above-mentioned treatment on the drying production line and carry out drying treatment, dry to moisture content 20%, for subsequent use;

[0039] c, seasoning put the above-mentioned dried wakame into a container, add commercially available seafood juice with 50% weight of wakame, soak for 40 minutes, and carry out seasoning treatment;

[0040] d, secondary drying: the wakame after the above-mentioned seasoning treatment is sent to the drying production line again, dried to 10% moisture content, weighed 20kg, for subsequent use;

[0041] E, frying Put 2.5kg salad oil in the pot, after heating, add white sugar 7.5kg, sesame 7.5kg, chili oil 7.5kg and t...

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PUM

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Abstract

The invention relates to a preparation method of an instant undaria pinnatifida. The method comprises the following steps: using fresh undaria pinnatifida as raw material to wash cleanly, desalting, cutting into segments, drying to ensure the water content to be 20%-80%, adding seafood juice accounting for 30-50% of undaria pinnatifida, soaking and seasoning, drying again to ensure the water content to be 10-20%, heating salad oil, adding sugar, sesame, chilli oil and the undaria pinnatifida which is dried again, stir-frying, cooking, packaging, drying at high temperature and sterilizing to obtain the finished product. When frying, the raw materials comprise the following components by weight percent: 5-15% of salad oil, 5-15% of sugar, 5-15% of sesame, 5-15% of chilli oil and 40-80% of undaria pinnatifida which is dried again. The preparation method of the invention has reasonable process, strict material-selecting, scientific recipe and strong maneuverability and is applicable to mass production. The undaria pinnatifida food prepared by the method of the invention has rich nutrition, sweet-and-spicy taste, good mouthfeel and long service life, can be enjoyed when opened, is simple to carry and is suitable for people of different ages to eat.

Description

technical field [0001] The invention relates to an edible seaweed aquatic food product, in particular to a preparation method of instant wakame. Background technique [0002] Undaria pinnatifida is a seaweed of the brown algae plant Kelpaceae. It is rich in nutrition and has high edible value. It is known as a sea vegetable. It contains a lot of iodine and calcium, and its protein and iron content are more than that of kelp. In addition, it also contains vitamin A, vitamin B 1 , Vitamin B 2 , vitamin C, folic acid, magnesium, sodium and a variety of amino acids and alginic acid, dietary fiber, etc. Undaria pinnatifida also has the effect of lowering blood pressure and strengthening vascular tissue. At present, most of the wakame food products sold on the market are dry products, which need to be heated, soaked, and further seasoned to eat when eaten, which has the disadvantage of troublesome eating. Contents of the invention [0003] In order to overcome the disadvantag...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/29A23L17/60
Inventor 邵仁东位正鹏任召珍步营
Owner TAIXIANG GRP TECH DEV
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