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Spicy kelp meat paste and preparation method thereof

A production method and technology of kelp, which is applied in the field of food processing, can solve the problems of weakened taste and monotonous nutrition, and achieve the effect of delicious taste, scientific formula, delicious and soft taste

Inactive Publication Date: 2010-10-06
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the production is simple, the nutrition is monotonous, and the delicious taste of the kelp itself is weakened after being dried and crushed into powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A spicy kelp meat sauce is made through the following steps:

[0024] 1. Raw material selection and pretreatment

[0025] Choose good quality, dark brown, non-rotten dry kelp, soak and wash it, remove impurities, soak for 2 hours, dry the water until the water content is 60%, remove the yellowing and roots, and shred Take 38Kg for spare;

[0026] Cut the pork into pieces, marinate with a little sugar, cooking wine, soy sauce, etc. for 1 hour, and take 16Kg for later use;

[0027] 2. Deodorization

[0028] Soak the kelp shreds in a 3% edible vinegar solution for 5 minutes, and drain;

[0029] 3. High temperature cooking

[0030] The kelp shreds after draining were steamed at high temperature for 10 minutes in a jacketed pot with a temperature of 110° C. and a pressure of 0.05 MPa. Soften and partially volatilize acetic acid;

[0031] 4. Beating

[0032] Put the high-temperature and high-pressure kelp shreds and 14.5Kg water together into a homogenizer and beat for...

Embodiment 2

[0038] A spicy kelp meat sauce is made through the following steps:

[0039] 1. Raw material selection and pretreatment

[0040] Select good-quality, dark brown, non-rotten dry kelp, soak and wash it, remove impurities, soak for 4 hours, dry the water until the moisture content is 60%, remove the yellowing and roots, and shred Take 45Kg for use;

[0041] Cut the pork into pieces, marinate with a little sugar, cooking wine, soy sauce, etc. for 2 hours, and take 20Kg for later use;

[0042] 2. Deodorization

[0043] Soak the kelp shreds in a 3% edible vinegar solution for 5 minutes, and drain;

[0044] 3. High temperature cooking

[0045] The kelp shreds after draining were steamed at high temperature for 30 minutes in a jacketed pot with a temperature of 120° C. and a pressure of 0.05 MPa. Soften and partially volatilize acetic acid;

[0046] 4. Beating

[0047] Put the high-temperature and high-pressure kelp shreds and 20Kg water together into a homogenizer and beat for...

Embodiment 3

[0053] A spicy kelp meat sauce is made through the following steps:

[0054] 1. Raw material selection and pretreatment

[0055] Choose good quality, dark brown, non-rotten dry kelp, soak and clean it, remove impurities, soak for 3 hours, dry the water until the water content is 60%, remove the yellowing and roots, and shred Take 30Kg for spare;

[0056] Cut the pork into pieces, marinate with a little sugar, cooking wine, soy sauce, etc. for 1.5 hours, and take 15Kg for later use;

[0057] 2. Deodorization

[0058] Soak the kelp shreds in a 3% edible vinegar solution for 5 minutes, and drain;

[0059] 3. High temperature cooking

[0060] The kelp shreds after draining were steamed at high temperature for 20 minutes in a jacketed pot with a temperature of 110° C. and a pressure of 0.05 MPa. Soften and partially volatilize acetic acid;

[0061] 4. Beating

[0062] Put the high-temperature and high-pressure kelp shreds and 10Kg water into the homogenizer and beat for 3 mi...

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PUM

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Abstract

The invention relates to spicy kelp meat paste and a preparation method thereof. The kelp meat paste comprises the following components in percentage by weight: 30 to 45 percent of kelp, 15 to 25 percent of peanut oil, 15 to 20 percent of pork, 1 to 3 percent of chili powder, 5 to 10 percent of soybean paste, 10 to 20 percent of water, 0.5 to 1.5 percent of salt, 1 to 3 percent of scallion and ginger powder, and 0.1 to 0.8 percent of chicken powder. The method for preparing the kelp meat paste comprises the following steps of: selecting and pretreating raw materials; deodorizing; cooking at high temperature; pulping; boiling; and bottling, sealing, and sterilizing. The spicy kelp meat paste and the preparation method thereof have the advantages that: after the kelp and meat are cooked, the taste is fresh and soft; by combining the chili for frying, the kelp meat paste is favorable for appetizing; meanwhile, the kelp taste is more tasteful through deodorization, and is popular with consumers. The spicy kelp meat paste and the preparation method thereof have the advantages of strict material selection, scientific formula, reasonable technology, strong operability, and suitability for mass production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a spicy kelp meat sauce and a preparation method thereof. Background technique [0002] Kelp is a vegetable with high nutritional value, and its crude protein, sugar, calcium, iron, and iodine content are very high. Kelp food is one of the favorite foods for the public. In addition to cooking and eating at ordinary times, kelp can also be processed into snack foods such as crisps, and there are also beverages such as kelp tea. [0003] In family life, kelp can also be made into sauce food. Boil the kelp softly and stir it into a paste, dry it with a slow fire to form a lump, grind it into powder, and then add appropriate amount of water, sugar, citric acid, banana essence and other ingredients , and finally stir into a puree Serve. Although the production is simple, the nutrition is monotonous, and the delicious taste of the kelp itself is weakened after being dried and crushed i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/337A23L27/60A23L17/60
Inventor 邵仁东朱文慧位正鹏步营
Owner TAIXIANG GRP TECH DEV
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