Kelp sauce and making method thereof

A production method and a technology for kelp sauce, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as no kelp sauce, and achieve the effects of preventing renal failure, simple production, and convenient eating.

Inactive Publication Date: 2010-06-02
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sale of using seaweed as raw material to prepare seaweed sauce in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 73.5% of seaweed paste, 3.7% of noodle sauce, minced meat 8.8%, chili powder 1.8%, seasoning 7.8%, oil 4.4%.

[0012] Production Method:

[0013] Select kelp without mildew and disease as raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, until the kelp fully absorbs water and swells, and remove the inedible parts such as edges, spines, and roots;

[0014] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;

[0015] Add 1 times the water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;

[0016] Take 500g of kelp paste, 40g of lean meat, 20g of pork belly, 30g of peanut oil, 25g of bean paste, 16g of salt, 12g of chili powder, 10g of green onio...

Embodiment 2

[0020] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 70% of seaweed paste, 5% of noodle sauce, minced meat 10%, chili powder 1%, seasoning 11%, oil 3%.

[0021] Production Method:

[0022] Select fresh kelp as a raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, remove the salt, remove the rotten edges, yellowish spots, and inedible parts of the roots;

[0023] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;

[0024] Add 1.5 times of water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;

[0025] Take 700g of kelp paste, 50g of lean meat, 50g of pork belly, 30g of peanut oil, 50g of bean paste, 20g of salt, 10g of chili powder, 20g of green onion, 15g of ginger, 20g of peppercorns, 12g of so...

Embodiment 3

[0029] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 78% of seaweed paste, 2% of noodle sauce, minced meat 6%, chili powder 2%, seasoning 7%, oil 5%.

[0030] Production Method:

[0031] Select salted kelp as raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, leaching out the salt, until the kelp fully absorbs water and swells, remove the rotten edges, yellow spots, and inedible parts of the roots;

[0032] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;

[0033] Add 1.2 times of water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;

[0034] Take 780g of kelp paste, 40g of lean meat, 20g of pork belly, 50g of peanut oil, 20g of bean paste, 21g of salt, 20g of chili powder, 8g of green onion...

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PUM

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Abstract

The invention relates to an edible kelp food, namely a kelp sauce, and a making method thereof. The kelp sauce is made by taking pretreated kelp as base material, making the base material into kelp paste, mixing the kelp paste with flour paste, minced meat, chili powder and seasoning and stir-frying the mixture with hot oil, wherein the weight percentages of the components are: 70 to 80 percent of kelp paste, 2 to 5 percent of flour paste, 6 to 10 percent of minced meat, 0.8 to 2 percent of chili powder, 5 to 12 percent of seasoning, and 3 to 5 percent of oil. The kelp sauce is reddish brown in color, spicy in taste, rich in nutrition, high in iodine content and convenient to eat, and has certain efficacy in preventing renal failure, arteriosclerosis, hypertension, diabetes and the like. The kelp sauce has the advantages of reasonable making process, readily available raw material, making convenience, low cost and strong operability.

Description

technical field [0001] The invention relates to an edible seaweed food and a production process thereof, in particular to a seaweed sauce and a production method thereof. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It is known as "longevity vegetable", "vegetable of the sea" and "champion of iodine content". It is cultivated in large quantities in the north and southeast coast of my country. Kelp is rich in nutrition, containing a variety of organic matter and trace elements such as iodine, potassium, calcium, iron, zinc, selenium, etc., as well as protein, fatty acid, sugar, multivitamins and niacin. The iodine contained in kelp can prevent endemic goiter and significantly lower cholesterol; the mannitol contained in it has the effect of diuresis and swelling, and can prevent renal failure, senile edema, drug poisoning, etc.; the high-quality protein and unsaturated fatty acids contained in it , has a certa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/337A23L1/29A23L27/60A23L17/60A23L33/00
Inventor 朱文慧位正鹏邵仁东李泽瑶李钰金
Owner TAIXIANG GRP TECH DEV
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