Method for preparing undaria pinnatifida sauce

A wakame and seasoning sauce technology is applied in the field of preparation of wakame seasoning sauce, and achieves the effects of strong operability, good taste and reasonable design

Inactive Publication Date: 2012-11-14
HUAIHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the prior art, there is no public rep

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  • Method for preparing undaria pinnatifida sauce
  • Method for preparing undaria pinnatifida sauce
  • Method for preparing undaria pinnatifida sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Embodiment 1, a kind of preparation method of wakame sauce, its steps are as follows:

[0050] (1) Pretreatment: choose dry wakame without mildew and rot, and wash the impurities with running water;

[0051] (2) Foaming and deodorization: put the washed dried wakame into appropriate amount of water for foaming, then add citric acid with a mass fraction of 0.8% to the foaming material, soak for 2 hours, take out and cut into shredded wakame stand-by;

[0052] (3) Color protection: put shredded wakame into a zinc chloride solution with a pH value of 4.8 and a mass concentration of 240 mg / L and boil for 9 minutes for color protection treatment;

[0053] (4) High-pressure cooking: Cook the shredded wakame after the color protection treatment in a sterilizing pot with a pressure of 0.07 MPa and a temperature of 121 °C for 18 minutes;

[0054] (5) Beating: Put the cooked shredded wakame and water together into a beater for beating to obtain wakame pulp; the water added for be...

Embodiment 2

[0057] Embodiment 2, a kind of preparation method of wakame sauce, its steps are as follows:

[0058] (1) Pretreatment: choose dry wakame without mildew and rot, and wash the impurities with running water;

[0059] (2) Foaming and deodorization: put the washed dried wakame into appropriate amount of water for foaming, then add citric acid with a mass fraction of 1.2% to the foaming material, soak for 4 hours, take out and cut into shredded wakame stand-by;

[0060] (3) Color protection: Put the shredded wakame into a zinc chloride solution with a pH value of 5.2 and a mass concentration of 260 mg / L and boil for 11 minutes to perform color protection treatment;

[0061] (4) High-pressure cooking: Cook the shredded wakame after the color protection treatment in a sterilizing pot with a pressure of 0.09 MPa and a temperature of 121 °C for 21 minutes;

[0062] (5) Beating: Put the boiled shredded wakame and water into a beater for beating to obtain wakame pulp; the water added f...

Embodiment 3

[0065] Embodiment 3, a kind of preparation method of wakame seasoning sauce, its steps are as follows:

[0066] (1) Pretreatment: choose dry wakame without mildew and rot, and wash the impurities with running water;

[0067] (2) Foaming and deodorization: Put the washed dried wakame into appropriate amount of water for foaming, then add citric acid with a mass fraction of 1.0% to the foaming material, soak for 3 hours, take out and cut into shredded wakame stand-by;

[0068] (3) Color protection: put shredded wakame into a zinc chloride solution with a pH value of 5.0 and a mass concentration of 250 mg / L and boil for 10 minutes for color protection treatment;

[0069] (4) High-pressure cooking: Cook the shredded wakame after the color protection treatment in a sterilizing pot with a pressure of 0.08 MPa and a temperature of 121 °C for 20 minutes;

[0070] (5) Beating: Put the boiled shredded wakame and water into a beater for beating to obtain wakame pulp; the water added fo...

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Abstract

The invention discloses a method for preparing undaria pinnatifida sauce. The method comprises the following steps: pretreating, picking and cleaning; foaming and deodorizing by adopting citric acid, and then cutting undaria pinnatifida into silks; carrying out color retention on the undaria pinnatifida silks by using a zinc chloride solution; carrying out water-isolating high-pressure cooking in a sterilization pressure cooker with the temperature of 121 DEG C; pulping the undaria pinnatifida silks with water in a pulping machine, so as to obtain the undaria pinnatifida pulp; pouring an appropriate amount of peanut oil into a pot, heating, then adding an appropriate amount of spice, pouring the undaria pinnatifida pulp to stir-fry, adding thickener and seasoning to stir-fry, thus obtaining the undaria pinnatifida sauce; and canning and sterilizing. The method can produce a new undaria pinnatifida sauce, and the undaria pinnatifida sauce can keep the nutritional ingredients of the undaria pinnatifida, has no fishy smell and good taste. The method is reasonable in design, is strong in operability, and can realize industrialized production.

Description

technical field [0001] The invention relates to a preparation method of seasoning sauce; in particular, a preparation method of wakame seasoning sauce. Background technique [0002] my country has a coastline of more than 18,000 kilometers, and various macroalgae resources are extremely rich, with more than 1,000 species. Among them, kelp, wakame, agaric, sagera, laver, etc. have high yields, and there are more than 100 species of economic value. kind. Seaweed converts inorganic substances in the ocean into organic substances through photosynthesis, so many seaweeds contain very useful substances, and some substances are not found in terrestrial plants. The vast majority of economical algae are edible, they are not only delicious, but also have high nutritional value. Seaweed is rich in protein, vitamins, carotene, active iodine, phosphorus, calcium and other substances, as well as ingredients for lowering blood fat and blood pressure. It also contains nutrients that other ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 杜云建赵玉巧戴美娟
Owner HUAIHAI INST OF TECH
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