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Method for preparing seasoning dishes from suaeda salsa serving as raw material

A technology of seaweed and raw materials, which is applied in the production of seasoning dishes and seasoning dishes, can solve the problems of the development and utilization of seaweed, the short growth period of seaweed, and the limited development and utilization of seaweed, so as to achieve low production cost , light green color, easy to operate

Inactive Publication Date: 2012-11-07
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a seawater vegetable with high nutritional value, Haiyingcai is not widely developed and utilized at home and abroad, mainly as seasonal vegetables, but the growing season of Haiyingcai is not long, and it is difficult to store for a long time, which makes it difficult to The development and utilization of British cuisine is greatly affected by the season
At present, there are few technologies for directly processing sea scallops into finished products. Therefore, it will be of high economic significance to directly process scallops in the peak growing season to increase their storage life and increase added value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then the enzyme was inactivated in boiling water for 2 minutes. % ascorbic acid solution for color protection, and the color protection time is 15 minutes. After the color protection treatment, soak Haiyingcai in 0.2% calcium chloride solution for 15 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper, and 12 grams of cyclamate, marinated for 18 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.

Embodiment 2

[0020] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then inactivated in boiling water for 5 minutes. % ascorbic acid solution for color protection, and the color protection time is 10 minutes. After the color protection treatment, soak Haiyingcai in 1.0% calcium chloride solution for 20 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper, and 12 grams of cyclamate, marinated for 10 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.

Embodiment 3

[0022] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then inactivated in boiling water for 2 minutes. % ascorbic acid solution for color protection, and the color protection time is 15 minutes. After the color protection treatment, soak Haiyingcai in 0.5% calcium chloride solution for 10 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper powder, 12 grams of cyclamate, marinated for 20 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.

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PUM

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Abstract

The invention discloses a method for preparing seasoning dishes from suaeda salsa serving as a raw material, which comprises the following steps of: screening fresh suaeda salsa serving as the raw material, and inactivating enzyme in a boiling water bath; performing color protection in solution of zinc acetate and solution of ascorbic acid, and maintaining brittlement in solution of calcium chloride; and putting the processed suaeda salsa into complex feed liquid for seasoning, and packaging under vacuum to obtain finished products of suaeda salsa composite seasoning dishes. The finished products of the prepared suaeda salsa composite seasoning dishes are light green in colors, brittle and palatable, abundant in nutrition and long in quality guarantee period, and can be used as daily seasoning dishes to be popularized widely. The method has the advantages of simple process, low production cost and the like, and is convenient to operate and particularly suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing seasoned vegetables, in particular to a method for preparing seasoned vegetables with sea lychee as a raw material, and belongs to the technical field of food processing. Background technique [0002] Commonly known as Suaeda salsa and Artemisia salsa, it is a subclass of Dianthus subclass, Chenopodiaceae, and Suaeda salsa is an annual herb with a height of about 30-60cm. It is a typical halophyte. There are about 100 species of Haiyingcai, which are widely distributed in seashores, deserts, lakesides and saline-alkali soil areas all over the world. There are 20 species in my country, which grow in southern coastal provinces, northern provinces and Xinjiang. It grows scattered or clustered on saline-alkali spots, and can form a pure community. It is also an associated species of other halophyte communities. It is the dominant population of the coastal plant communities of the Yellow Sea in eastern Jiangsu....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 胡国华王飞杨琴路勇
Owner SHANGHAI NORMAL UNIVERSITY
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