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A processing method and technology of laver, applied in the directions of food preparation, food science, application, etc., can solve the problems of affecting the absorption and utilization of nutrient components of laver, difficult to consume, etc., and achieve the effects of low production cost, no loss of nutrient components, and convenient consumption.
Inactive Publication Date: 2011-01-12
许家榕
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[0004] Porphyra has a well-developed cell wall, and the digestive enzymes secreted by the human digestive system are difficult to consume the cell wall. Therefore, it takes a long time for the digestive enzymes to reach the cells of Porphyra, which affects the absorption and utilization of Porphyra nutrients
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Embodiment 1
[0044] Embodiment 1 A kind of processing method of instant hot and sour seaweed of the present invention
[0045] Made from the following raw materials in parts by mass:
[0046] Seaweed after blanching 100
[0047] Saline solution 100
[0048] Rice wine 2~4
[0049] Sugar 4~6
[0050] Red dry chili 2~4
[0051] Appropriate amount of garlic
[0052] Aqueous solution of lactic acid bacteria 2.5
[0053] Wherein, the weight percent concentration of the salt solution is 3% to 5%;
[0054] Including the following processing steps:
[0055] a. Preparation of lactic acid bacteria activation and expansion culture medium
[0056] Sichuan Gaofuji Biotechnology Co., Ltd. produces Gaofuji lactic acid bacteria Sichuan pickle special material. After being activated and expanded by traditional methods, the activated and expanded culture medium is prepared for future use;
[0057] b. Laver raw material pretreatment
[0058] ①. Purification or rehydration
[0059] Wash the fresh s...
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Abstract
The invention provides a processing method of instant hot and sour laver, belonging to the edible seaweed food field. The instant hot and sour laver is characterized by being prepared from the following raw materials by weight parts through laver fermentation: 100 parts of the heated laver, 100 parts of salt aqueous solution, 2-4 parts of rice wine, 4-6 parts of sugar, 2-4 parts of dried chilli, a proper amount of garlic and 2-3 parts of lactic acid strain aqueous solution, wherein, percentage concentration by weight of the salt aqueous solution is 3%-5%. The processing method comprises the following steps: a. activating a lactic acid strain and preparing enlarged culture solution; b. preprocessing a laver raw material; c. carrying out sealed fermentation; and d. sterilizing. By adopting the processing method, nutrient components of the laver are not lost, unique delicious flavor is not lowered and delicate flavor is enhanced; and the obtained instant hot and sour laver is crispy, tender and delicious, easy to be absorbed and convenient to be eaten and has high nutritional value, strong healthcare function, simple processing technology and low production cost.
Description
technical field [0001] The invention relates to a processing method of instant hot and sour laver. It belongs to edible seaweed food. Background technique [0002] Seaweed is rich in nutrients, high in protein, vitamins, trace elements, especially iodine, and low in fat. It also has multiple health functions such as detoxification, beauty, kidney and heart, anti-radiation damage, promoting metabolism, lowering blood sugar, and blood lipids. It is a delicious marine health food. In Japan, seaweed enjoys the reputation of "longevity vegetable". [0003] my country faces the Bohai Sea, the Yellow Sea, and the East China Sea in the east, and has a long coastline. The coastal areas are rich in seaweed. There are many varieties and high yield. At present, seaweed can be processed into dried seaweed, seaweed juice, seaweed soy sauce, seaweed sauce, seaweed pasta, etc., and seaweed instant food is rare. [0004] Laver has a well-developed cell wall, and the digestive enzymes se...
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