Unlock instant, AI-driven research and patent intelligence for your innovation.

Non-fried kelp chips and production method thereof

A production method and technology for kelp slices, which are applied in the field of food processing, can solve the problems of hard taste, dark brown color, and heavy fishy smell of kelp, and achieve the effects of rapid water vaporization, reduction of tooth stickiness, and convenience in eating.

Inactive Publication Date: 2011-02-16
SOUTH CHINA UNIV OF TECH
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to reports, the kelp produced by this technology has disadvantages such as hard taste and not crispy.
In addition, kelp also has some shortcomings that need to be solved or overcome, such as heavy fishy smell, dark brown color, unattractive, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Cleaning: fully soak the kelp in water, and then wash off the mud, sand and salt on the kelp.

[0035] (2) Slicing: Choose thicker, flatter, uniform in color, and no spots in the middle rib of kelp and cut it into square kelp slices.

[0036] (3) Regreening and deodorization: prepare regreening liquid, the composition of regreening liquid is 4.5kg zinc acetate, 95.5kg water, and constantly stir to make zinc acetate fully dissolve. According to the ratio of 6 kg of regreening solution per kg of kelp slices, soak the kelp slices in the regreening solution for 40 minutes, turn it from time to time, and then heat it at 120°C for 5 minutes.

[0037] (4) oxidation treatment: the formula of oxidation treatment liquid is as follows: in every 100kg oxidation treatment liquid, contain acetic anhydride 12kg, glacial acetic acid 3kg, 35% (mass fraction) hydrogen peroxide 15kg, and water 70kg.

[0038] According to the ratio of 4 kg of oxidation treatment solution per kg of kel...

Embodiment 2

[0045] (1) Cleaning: fully soak the kelp in water, and then wash off the mud, sand and salt on the kelp.

[0046] (2) Slicing: Choose thicker, flat, uniform color, and no spots in the seaweed ribs and cut them into rectangular or round seaweed slices.

[0047] (3) Regreening and deodorization: prepare regreening liquid, which consists of 6.5kg zinc acetate and 93.5kg water, and constantly stir to fully dissolve the zinc acetate. According to the ratio of 4 kg of regreening solution per kg of kelp slices, soak the kelp slices in the regreening solution for 25 minutes, turn it from time to time, and then heat it at 110°C for 10 minutes.

[0048] (4) oxidation treatment: the formula of oxidation treatment liquid is as follows: in every 100kg oxidation treatment liquid, contain acetic anhydride 14kg, glacial acetic acid 3.5kg, 35% (mass fraction) hydrogen peroxide 17.5kg, and water 65kg.

[0049] According to the ratio of 2 kg of oxidation treatment solution per kg of kelp slices...

Embodiment 3

[0056] (1) Cleaning: fully soak the kelp in water, and then wash off the mud, sand and salt on the kelp.

[0057] (2) Slicing: Choose thicker, smoother, uniform in color, and no spots in the middle rib of kelp and cut it into round kelp slices.

[0058] (3) Regreening and deodorization: prepare regreening liquid, which consists of 5kg zinc acetate, 95kg water, and constantly stir to fully dissolve the zinc acetate. According to the ratio of 5 kg of regreening solution per kg of kelp slices, soak the kelp slices in the regreening solution for 35 minutes, turn it from time to time, and then heat it at 115°C for 7 minutes.

[0059] (4) Oxidation treatment: the formula of the oxidation treatment liquid is as follows: every 100kg oxidation treatment liquid contains 13kg of acetic anhydride, 3.3kg of glacial acetic acid, 17kg of 35% hydrogen peroxide, and 66.5kg of water.

[0060] According to the ratio of 3 kg of oxidation treatment solution per kg of kelp slices, soak the kelp in...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses non-fried kelp chips and a production method thereof. The production method comprises the steps of cleaning, slicing, returning green, deodorizing, oxidizing, calcifying, embrittling, dip-coating seasoning liquid on surface, drying, puffing and packaging. The non-fried kelp chips produced by the method are uniformly puffed with the puffing ratio of 3 to 3.5 and the water mass fraction of 4 to 6 percent, have a grass green color, good brittleness and mouthfeel, are not sticky to teeth, and are convenient to eat. The preparation method combines the current technical defects in the production of instant kelp and kelp chips, and adopts green returning and oxidation processing steps to make the kelp present an attractive green color; and the preparation method overcomesthe defect that the kelp chips after microwave heating and drying are not crisp by adopting calcifying, embrittling and surface dip-coating methods, so the produced kelp chips contain no oil, are uniformly puffed, have an attractive color, good brittleness and mouthfeel and high quality, are not sticky to teeth, and are convenient to eat. The production technique of the non-fried kelp chips has high technological content and is rich in novelty, and the produced product has good quality and high value.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a non-fried kelp crisp and a production method thereof. Background technique [0002] Kelp is the earliest marine vegetable developed and utilized by people. It is a typical low-calorie, medium-protein, high-mineral natural food with rich nutrition. According to research, kelp contains more than 60 kinds of nutrients, including amino acids, vitamins, minerals and fatty acids, etc. In addition, it is also rich in seaweed polysaccharides and other rare ingredients that are not available in more than ten kinds of terrestrial organisms. , anti-aging, beauty, intelligence, fitness and many other drug health functions, known as "health food", "alkaline food and longevity food" said. [0003] However, kelp, which has good health care functions and important strategic significance, has not been able to form a large industry in my country. my country's kelp production accounts f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
Inventor 张立彦芮汉明邱志敏
Owner SOUTH CHINA UNIV OF TECH