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Method of producing flavored deodorized kelp by lactic fermentation

A technology of lactic acid fermentation and kelp, which is applied in application, food preparation, food science, etc., can solve the problems of poor taste, achieve stable color, soften kelp tissue, good practical value and application prospect

Inactive Publication Date: 2012-06-13
霞浦县新世纪农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention is used for the processing of seasoned kelp slices, which has a high pH value but poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Soak the dried kelp (the raw material of fresh kelp does not need to be soaked) according to the weight of dry kelp: water weight = 1:5, soaking time is 60 minutes, select, arrange and clean to remove surface impurities and salt.

[0032] 2. Put the washed kelp into the shredding machine for shredding, or cut into sections and tie into kelp knots. The width of the kelp shreds can be adjusted according to production needs.

[0033] 3. Put the shredded kelp and water in a cooking pot at a mass ratio of 1:2 for cooking. The cooking temperature is 90° C. and the cooking time is 5 minutes.

[0034] 4. Put the steamed kelp shreds (knot) and water into the container. After the raw materials are cooled, inoculate the freeze-dried bacteria powder of Lactobacillus plantarum (CFU≥1×10 8 cfu / g), the inoculum size is 0.5% (% by weight), stirred, dissolved and mixed evenly, and sealed and fermented for 90 minutes at 32°C.

[0035] 5. Put the fermented kelp shreds (knot) into a co...

Embodiment 2

[0039] 1. Soak the dried kelp (the raw material of fresh kelp does not need to be soaked) according to the weight of dry kelp: water weight = 1:6, soaking time is 120min, select, arrange and clean to remove surface impurities and salt.

[0040] 2. Put the washed kelp into the shredding machine for shredding, or cut into sections and tie into kelp knots. The width of the kelp shreds can be adjusted according to production needs.

[0041] 3. Put the shredded kelp and water in a cooking pot at a mass ratio of 1:3 for cooking. The cooking temperature is 100° C. and the cooking time is 5 minutes.

[0042] 4. Put the steamed kelp shreds (knot) and water into the container. After the raw materials are cooled, inoculate the freeze-dried bacteria powder of Lactobacillus plantarum (CFU≥1×10 8cfu / g), the inoculum size is 3% (% by weight), stirred, dissolved and mixed evenly, and sealed and fermented for 180min at 40°C.

[0043] 5. Put the fermented kelp shreds (knot) into a cooking pot ...

Embodiment 3

[0047] 1. Soak the dried kelp (fresh kelp raw material does not need to be soaked) according to the weight of dry kelp: water weight = 1:5-1:6, and the soaking time is 70 minutes. Select, arrange, and clean to remove surface impurities and salt.

[0048] 2. Put the washed kelp into the shredding machine for shredding, or cut into sections and tie into kelp knots. The width of the kelp shreds can be adjusted according to production needs.

[0049] 3. Put the shredded kelp and water in a cooking pot at a mass ratio of 1:3 for cooking. The cooking temperature is 95° C. and the cooking time is 8 minutes.

[0050] 4. Put the steamed kelp shreds (knot) and water into the container. After the raw materials are cooled, inoculate the freeze-dried bacteria powder of Lactobacillus plantarum (CFU≥1×10 8 cfu / g), the inoculum size is 1% (weight %), stirring, dissolving and mixing, and sealing and fermenting for 160min at 36°C.

[0051] 5. Put the fermented kelp shreds (knot) into a cooking...

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PUM

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Abstract

A method of producing flavored deodorized kelp by lactic fermentation relates to the technique of producing flavoring kelp and includes preprocessing, slicing, boiling, flavoring, pickling, packaging and disinfecting. The method is characterized in that inoculated fermentation is carried out after the boiling procedure; shredded (knotted) kelp which is boiled is added in a container with water, freeze-dried powder of inoculated plant lactobacilli is solved and mixed well with the raw materials which are cooled, and CFU (colony forming units) of freeze-dried powder of inoculated plant lactobacilli is larger than or equal to 1X108cfu / g, inoculation amount weighs 0.5%-3% of the shredded (knotted) kelp and water in the container, and sealed fermentation is carried out for 90 minutes to 180 minutes at the temperature of from 32 DEG C to 40 DEG C; the secondary boiling is carried after the inoculated fermentation procedure which is stopped; the boiling temperature ranges from 90 DEG C to 100 DEG C, and the boiling time ranges from 5 minutes to 10 minutes; and the flavoring, pickling, packaging and disinfecting procedures are performed. The method has the advantages that artificial inoculation of lactobacillus plantarum is used for fermenting the kelp, fishy odor is removed effectively, lactic acid is generated by lactic fermentation, pH value is lowered, and kelp tissues are softened.

Description

Technical field: [0001] The invention relates to a production technology of seasoned kelp, in particular to a technology for producing seasoned and deodorized kelp by lactic acid fermentation. Background technique: [0002] Kelp (Laminaria aponica, also known as kelp and river cabbage), belongs to the kelp family, the genus Laminaria, and belongs to the Phaeophyta. Commonly known as kelp, kelp. Kelp is rich in nutrients and has the characteristics of low calorie, high protein and high minerals. Each 100g dried kelp contains 0.57mg of carotene, 0.69mg of thiamine, 0.36mg of riboflavin, 1.6mg of niacin, 8.2g of protein, 0.1g of fat, 57g of sugar, 9.8g of crude fiber, 12.9g of inorganic salt, Calcium 2.25g, iron 0.15g, iodine 240mg. Kelp has high medicinal value, and it contains a variety of substances that have special effects on human health. Kelp is one of the most iodine-rich foods on the earth. Modern science has proved that iodine is an intellectual element. Iodine de...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L17/60
Inventor 周延清
Owner 霞浦县新世纪农业科技开发有限公司
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