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Kelp sauce base stock and production method and application thereof

A production method and technology of kelp sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of rough temperature control, affecting flavor and taste, and not easy to taste, and achieve the effect of convenience, unique taste and unique flavor

Inactive Publication Date: 2012-10-31
FUJIAN XINMA INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the kelp is processed into blocks, so the sauce seasoning liquid, spicy accessories, etc. are not easy to taste, and the processing process has a rough temperature control, which affects the flavor and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] 1) First weigh the components according to the following formula

[0085] Dried kelp 15 kg;

[0086] Edible glucose 11.5 kg;

[0087] MSG 7.0 kg;

[0088] I+G 0.25 kg;

[0089] Edible fine salt 7.5 kg;

[0090] Yeast extract 2.5 kg;

[0091] Hydrolyzed vegetable protein powder 11.0 kg;

[0092] White granulated sugar 3.0 kg;

[0093] Maltodextrin 7.5 kg;

[0094] Ginger powder 0.20 kg;

[0095] Scallop 0.55 kg;

[0096] Modified starch 0.5 kg;

[0097] Potassium sorbate 0.05 kg;

[0098] 97 kg of water.

[0099] 2) Soak the dried kelp in water first, and wash it by hand when the kelp becomes soft; put each kelp into a clear water tank and wash it 3 times one by one;

[0100] 3) Put the cleaned kelp into the cooking pot, add water to immerse, and then add 20% edible NaCO 3 The solution adjusts the pH value of the water in the cooking pot to 7.2 to 7.5; at 90°C to 100°C, boil slightly for 0.5 hours, and the kelp changes from hard to soft; during the cooking p...

Embodiment 2

[0110] 1) First weigh the components according to the following formula

[0111] Dried kelp 17 kg;

[0112] Edible glucose 9.5 kg;

[0113] MSG 7.0 parts;

[0114] I+G 0.35 kg;

[0115] Edible fine salt 6.5 kg;

[0116] Yeast extract 3.5 kg;

[0117] Hydrolyzed vegetable protein powder 10.0 kg;

[0118] White granulated sugar 3.5 kg;

[0119] Maltodextrin 7.0 kg;

[0120] Ginger powder 0.30 kg;

[0121] Scallop 0.45 kg;

[0122] Modified starch 0.7 kg;

[0123] Potassium sorbate 0.05 kg;

[0124] Water 118 kg.

[0125] 2) Soak the dried kelp in water first, and wash it by hand when the kelp becomes soft; rinse each piece of kelp in running water twice;

[0126] 3) Put the cleaned kelp into the cooking pot, add water to immerse, and then add 20% edible NaCO 3 The solution adjusts the pH value of the water in the cooking pot to 7.2 to 7.5; at 90°C to 100°C, boil slightly for 1 hour, and the kelp changes from hard to soft; during the cooking process, the steam pressu...

Embodiment 3

[0136] 1) First weigh the components according to the following formula

[0137] Dried kelp 16 kg;

[0138] Edible glucose 10 kg;

[0139] MSG 7.0 parts;

[0140] I+G 0.30 kg;

[0141] Edible fine salt 7.0 kg;

[0142]Yeast extract 3.0 kg;

[0143] Hydrolyzed vegetable protein powder 10.5 kg;

[0144] White granulated sugar 3.2 kg;

[0145] Maltodextrin 7.2 kg;

[0146] Ginger powder 0.25 kg;

[0147] Scallops 0.50 kg;

[0148] Modified starch 0.6 kg;

[0149] Potassium sorbate 0.05 kg;

[0150] Water 104 kg.

[0151] 2) Soak the dried kelp in water first, and wash it by hand when the kelp becomes soft; put each kelp into a clear water tank and wash it 3 times one by one;

[0152] 3) Put the cleaned kelp into the cooking pot, add water to immerse, and then add 20% edible NaCO 3 The solution adjusts the pH value of the water in the cooking pot to 7.2 to 7.5; at 90°C to 100°C, boil slightly for 0.5 hours, and the kelp changes from hard to soft; during the cooking pr...

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PUM

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Abstract

The invention discloses a kelp sauce base stock and a production and application thereof. The kelp sauce base stock comprises the following components in parts by weight: dried kelp, edible glucose, gourmet powder, 1+G, edible fine salt, yeast extract, hydrolyzed vegetable protein powder, white granulated sugar, maltodextrin, ginger powder, disodium succinate, modified starch, potassium sorbate and water. The production method of the kelp sauce base stock comprises the following steps: 1, soaking and washing the dried kelp; 2, stewing; 3, rinsing and draining; 4, carrying out coarse grinding on the kelp and then adding water and milling the kelp into kelp slurry by a colloid mill; 5, heating the kelp slurry and other components in a gradient manner to carry out thermal reaction; and 6, homogenizing in the colloid mill to finally obtain the kelp sauce base stock. The kelp sauce base stock disclosed by the invention has the unique flavor of kelp, delicious and mellow taste and long-lasting aftertaste and is easy to take and rich in nutrients. The produced sauce base stock can be basically applied to the production of kelp sauce.

Description

technical field [0001] The invention relates to kelp sauce and a production process thereof, in particular to a kelp sauce with special flavor and a production process thereof. Background technique [0002] Kelp has the reputation of "Longevity Vegetable", "Sea Vegetable" and "Iodine Champion". Kelp is rich in nutrients and contains a variety of organic matter and various trace elements such as iodine, potassium, calcium, iron and zinc. Kelp also has certain medicinal value, because kelp contains a lot of iodine, which is the main substance synthesized by the thyroid gland, so kelp is the best food for people with hypothyroidism. Kelp also contains a large amount of mannitol, which has the effect of diuresis and swelling, and can prevent and treat renal failure, senile edema, and drug poisoning. Mannitol works synergistically with iodine, potassium, and niacin to prevent and treat arteriosclerosis, hypertension, chronic bronchitis, chronic hepatitis, anemia, edema, and oth...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/337A23L1/09A23L17/60A23L27/60
Inventor 苏祖凤钱寿根郭雅杰
Owner FUJIAN XINMA INDAL
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