Method for processing kelp food by frying and microwave puffing

A technology of microwave puffing and kelp, which is applied in the processing field of edible seaweed food, can solve the problems of the puffing degree of non-crisp fried kelp slices, the loss of kelp nutrients, and the serious surface foaming, etc., and achieves good crispness and excellent puffing. Sensitivity and oil content reduction effect

Inactive Publication Date: 2012-12-05
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But prior art exists: the mouthfeel of microwave-dried puffed kelp sheet is hard, not crisp and the puffing degree of fried kelp sheet is small, and surface foaming is serious, and frying temperature is high, and kelp nutrient composition loss is many, and color is black, and oil content is high , the taste is hard, not crisp enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: take dried kelp as raw material to produce cumin-flavored kelp crisp food

[0007] (1) Cleaning: Take a certain amount of dry kelp, rinse it with water, and wash away the silt and sand attached to the surface of the kelp.

[0008] salt;

[0009] (2) softening treatment: put the dried kelp after cleaning into a steamer, steam for 15 minutes, then take out the dried kelp, put it into clear water to cool, and further clean the kelp;

[0010] (3) Shaping: place the kelp flat on the workbench, cut off the slightly thinner and irregular parts of the edge of the kelp with a stainless steel knife, and only keep the slightly thicker and regular part of the kelp;

[0011] (4) split forming: above-mentioned sea-tangle is cut into the small piece of the square of 2~3cm;

[0012] (5) Taste the paste: Soak the cut kelp slices in the seasoning paste. The mass percent content of each component of the seasoning slurry is: 3.5% starch, 2.9% salt, 5.0% cumin powder, 16.0%...

Embodiment 2

[0019] Embodiment 2: take dried kelp as raw material to produce fragrant and sweet kelp crisp food

[0020] (1) Cleaning: Take a certain amount of dry kelp, rinse it with water, and wash away the silt and sand attached to the surface of the kelp.

[0021] salt;

[0022] (2) softening treatment: put the dried kelp after cleaning into a steamer, steam for 15 minutes, then take out the dried kelp, put it into clear water to cool, and further clean the kelp;

[0023] (3) Shaping: place the kelp flat on the workbench, cut off the slightly thinner and irregular parts of the edge of the kelp with a stainless steel knife, and only keep the slightly thicker and regular part of the kelp;

[0024] (4) split forming: above-mentioned sea-tangle is cut into the small piece of the square of 2~3cm;

[0025] (5) Taste the paste: Soak the cut kelp slices in the seasoning paste. The mass percent content of each component of the seasoning paste is: 3.5% starch, 2.3% salt, 30% white sugar, and ...

Embodiment 3

[0032] Embodiment 3: take dried kelp as raw material to produce spicy flavor kelp crisp food

[0033] (1) Cleaning: Take a certain amount of dry kelp, rinse it with water, and wash away the silt and sand attached to the surface of the kelp.

[0034] salt;

[0035] (2) softening treatment: put the dried kelp after cleaning into a steamer, steam for 15 minutes, then take out the dried kelp, put it into clear water to cool, and further clean the kelp;

[0036](3) Shaping: place the kelp flat on the workbench, cut off the slightly thinner and irregular parts of the edge of the kelp with a stainless steel knife, and only keep the slightly thicker and regular part of the kelp;

[0037] (4) split forming: above-mentioned sea-tangle is cut into the small piece of the square of 2~3cm;

[0038] (5) Taste the paste: Soak the cut kelp slices in the seasoning paste. The mass percent content of each component of the seasoning paste is: 3.5% starch, 2.9% salt, 5.0% chili powder, 16.0% whi...

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PUM

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Abstract

The invention relates to a method for processing kelp food by frying and microwave puffing and solves the problems of the prior art that microwave-dried puffed kelp strips are hard and non-crispy, fried kelps strips are low in puffing degree with severely blistered surfaces, frying temperature is high, loss of nutrients of the kelp is high, and the kelp turns dark, is high in oil content, has hard texture and is non-crispy. According to the technical scheme, the method is characterized by including selecting dried kelp, cleaning the dried kelp to remove silt, softening the kelp, shaping and cutting the kelp into pieces, wrapping the kelp pieces with sauce, taking out to drain the residual sauce, wrapping with starch, frying at medium temperature, deoiling, microwave-puffing and drying to remove water, and finally performing gas-filled packaging to obtain the fired and microwave-puffed kelp food. The method is applicable to processing of food made of the kelp, and the food has unique flavor and attractive appearance, is convenient to tea and has marketing prospect.

Description

technical field [0001] The invention relates to a processing method of edible seaweed food, in particular to a method for processing seaweed food by frying and microwave puffing. Background technique [0002] Kelp (Laminariaja ponica), also known as kelp, Lunbu, Chinese cabbage, and seahorse, is a large perennial edible brown algae of the phytophyta Laminariaceae among seaweeds. There are a large number of breeding in the north and southeast coast of my country. Kelp is a very nutritious food, and the polysaccharide physiologically active substances in it can prevent and treat certain diseases, so it is also called "longevity vegetable". Modern scientific research shows that kelp is rich in mineral elements and vitamins, including protein, carbohydrates, crude fiber calcium, phosphorus, magnesium, iron, iodine, carotene, riboflavin, thiamine, niacin, fat, Potassium, cobalt, VA, VE and other more than 60 kinds of nutrients, and the fatty acids contained are mostly unsaturat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/01A23L1/025A23L17/60A23L5/10A23L5/30
Inventor 付晓滨柳耀健刘云涛于春松李八方侯虎薛勇
Owner SHANDONG ORIENTAL OCEAN SCI TECH
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