Method for producing instant flavored seaweed sheets by utilizing microwave vacuum drying technology

A technology of microwave vacuum drying and production method, which is applied in food preparation, food science, application and other directions, can solve the problems of loss of flavor and nutrients, long production cycle, hard taste of crisp chips, etc., and achieves rich flavor, short processing cycle, Crispy effect

Inactive Publication Date: 2012-08-01
NANJING UNIV OF FINANCE & ECONOMICS +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to effectively solve the defects of high baking temperature, long product production cycle, hard crispy chips, and loss of flavor and nutritional components in the existing deep processing technology of seaweed products, the invention provides an instant flavor with reasonable process and strong operability. Production method of seaweed sheet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the production of instant flavor laver sheet

[0020] Harvest fresh laver algae with good quality, wash the harvested laver algae through a vegetable washing machine, remove the diatoms and sediment attached to the laver original algae, and cut the cleaned laver through a vegetable cutter Chop the seaweed and wash it again. The washed laver is mixed with water at 10°C with a salt content of 1% to form a laver pulp, and then the cake is poured. During the cake pouring process, the concentration of the laver pulp is adjusted at any time to ensure that the concentration of the cake is uniform. After pouring the cake, place the laver in a hot air oven for hot air pre-drying. The drying conditions are hot air temperature 55°C and wind speed 2m / s. After the laver is dehydrated to a water content of 40%, apply the prepared seasoning liquid evenly on the laver On the surface, per 100g of seaweed seasoning liquid, the ratio is 1g of salt, 1g of shiitake mushroom e...

Embodiment 2

[0022] Harvest fresh laver algae with good quality, wash the harvested laver algae through a vegetable washing machine, remove the diatoms and sediment attached to the laver original algae, and cut the cleaned laver through a vegetable cutter Chop the seaweed and wash it again. The washed laver is mixed with water with a salt content of 1.5% at 15°C to form a laver pulp, and then the cake is poured. During the cake pouring process, the concentration of the laver pulp is adjusted at any time to ensure that the concentration of the cake is uniform. After pouring the cake, place the laver in a hot air oven for hot air pre-drying. The drying conditions are hot air temperature 60°C and wind speed 2m / s. After the laver is dehydrated to a water content of 35%, apply the prepared seasoning solution evenly on the surface of the laver , every 100g of seaweed seasoning liquid contains 1.5g of salt, 1.5g of shiitake mushroom extract, 2g of soy sauce, 2g of white sugar and 0.3g of monosodi...

Embodiment 3

[0024] Harvest fresh laver algae with good quality, wash the harvested laver algae through a vegetable washing machine, remove the diatoms and sediment attached to the laver original algae, and cut the cleaned laver through a vegetable cutter Chop the seaweed and wash it again. The washed laver is blended with water with a salt content of 1.5% at 10°C to form a laver slurry, and then the cake is poured. During the cake pouring process, the concentration of the laver pulp is adjusted at any time to ensure that the concentration of the cake is uniform. After pouring the cake, put the seaweed in a hot air oven for hot air pre-drying. The drying conditions are hot air temperature 65°C, wind speed 2m / s, dehydrate the seaweed to a water content of 30%, and spread the prepared seasoning solution evenly on the surface of the seaweed , every 100g of seaweed seasoning liquid consists of 2g of salt, 1g of shiitake mushroom extract, 3g of soy sauce, 1.5g of white sugar and 0.2g of monosod...

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PUM

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Abstract

The invention relates to a method for producing instant flavored seaweed sheets by utilizing a microwave vacuum drying technology, which belongs to the deep processing technical field of agricultural products. The method for producing the instant flavored seaweed sheets comprises the following main steps of: harvesting raw purple seaweed with excellent quality, cleaning, cutting, pasting, drying with hot air, flavoring, drying by microwaves in vacuum, and packaging in a nitrogen filled manner. A novel technique for united dehydration by combining the hot-air drying and the microwave vacuum drying is adopted, so that while the appearance quality of the seaweed product is improved, the production period is remarkably shortened, and the production cost is saved. Compared with a traditional technique, the method has the advantage that the nutrients and flavor ingredients of the seaweed can be maximally reserved by adopting a low-temperature dehydration means of microwave vacuum drying. At the same time due to the rapid and high efficient dehydration characteristics of the microwave, the processing time is greatly reduced, and the production period of the product can be effectively shortened. The instant flavored seaweed sheets produced through the technique have characteristics of strong flavor, crisp taste, good appearance quality and the like; and a novel feasible way for deep processing and utilizing the purple seaweed is provided.

Description

1. Technical field [0001] The invention relates to a method for producing ready-to-eat flavor seaweed sheets by microwave vacuum drying technology, which belongs to the technical field of deep processing of agricultural products and relates to dehydration processing of agricultural products. 2. Background technology [0002] Porphyra is a collective name for the genus Porphyra in the family Porphyridae of the family Rhodophyta Protoerythrophyta. It is rich in nutrients, among which the content of protein and mineral elements is high, and the content of fat is low. It is a marine green food with high quality, low price, rich nutrition and delicious taste. The laver secondary processing and deep-processing laver products used for research and development in my country mainly include instant seaweed, seasoned laver slices, laver sauce, laver biscuits and small package soup, etc., but only a few products can flow into the market to form industries. Their quality and production C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
Inventor 胡秋辉裴斐顾卫明杨方美顾俊高军辛志宏安辛欣赵立艳方勇杨文建
Owner NANJING UNIV OF FINANCE & ECONOMICS
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