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Local flavor kelp jam and preparation method thereof

A technology for kelp sauce and flavor, applied in the field of food processing, can solve problems such as monotonous flavor of kelp juice

Inactive Publication Date: 2012-10-10
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the flavor of kelp juice is relatively monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flavored kelp sauce: prepared by a method comprising the following steps:

[0024] Select dried kelp shreds, wash and remove sand after soaking for 3 hours, then soak them in citric acid solution with a mass fraction of 1% for 1 min, and then blanch them in boiling water for 60s to remove the fishy smell. The temperature of 115 ℃ in a jacketed pot was boiled under high pressure for 10 minutes to soften, and the softened kelp shreds and 1.5 times of water were put into a beating machine for 3 minutes, and the kelp puree was obtained.

[0025] 10g of water was added to 0.5g of sodium alginate, and after being fully swollen, it was placed in a water bath with a temperature of 65°C and stirred to dissolve completely to obtain a stabilizer solution for use.

[0026] Add 18g peanut oil to the pot, when the oil temperature reaches 120℃, pour in 250g kelp puree, 0.7g stabilizer solution, stir fry continuously, after frying, add salt 3g, monosodium glutamate 1.2g, soy sauce 6g...

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PUM

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Abstract

The invention relates to a local flavor kelp jam and a preparation method thereof. The local flavor kelp jam comprises, by weight, jam primary pulp 100 parts, peanut oil 3-8 parts, salt 0.5-2 parts, gourmet powder 0.4-1.5 parts, soy sauce 1-3 parts, white sugar 0.4-1.5 parts, stabilizing agent solution 0.1-0.6 part, rice vinegar 0.02-0.1 part, cooking wine 0.02-0.1 part and antioxidant 0.001-0.01 part. The local flavor kelp jam prepared by means of the preparation method is smooth in mouthfeel, fresh and flavor in taste, attractive in color and luster and lasting in fragrance, contains iodine, calcium, protein, unsaturated fatty acid and various nutrients, is balanced in nutrition and good in health-care effect and has wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a seasoning sauce, which improves the added value of kelp processing and meets the market demand for kelp products, in particular to a flavored kelp sauce and a preparation method thereof. Background technique [0002] Kelp is the whole herb of the kelp family plant Macroleaf algae, and the Chinese medicine name is "Konbu". my country's kelp resources are very rich, and there are a large number of breeding in the north and southeast coasts. The kelp is rich in nutrients and contains a variety of organic matter and various trace elements such as iodine, potassium, calcium, iron, zinc, selenium, etc. It also contains protein, fatty acids, and sugars. , multivitamins and niacin. [0003] In addition to being edible and medicinal, kelp also has a good flavoring effect. In Japan, it is often used for seasoning by making kelp juice. Kelp juice or its concentrates are commercially availab...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/337A23L1/29A23L27/60A23L17/60A23L33/00
Inventor 高洋
Owner 天津市春升清真食品有限公司
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