Preparation method for dried laver flavor food

A technology of flavor and moss drying, which is applied in the field of food processing, can solve the problem of single flavor of the product, achieve clean and beautiful appearance, be suitable for industrial production, and prolong the shelf life

Active Publication Date: 2014-02-05
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the existing disclosed technologies that they are all made by marinating, soaking or mixing with different proportions of conventional seasonings with dried moss as the basic raw material. Dry Popular Flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select high-quality dried moss purchased from the market as raw materials, cut off the dry leaves on the top of the shoot and the stem under the shoot, cut off the lignified dry base of the root, and soak in salt water containing 0.5% by weight for 6-8 hours Finally, rub it repeatedly by hand and change the water for 8-10 times, each time rubbing for no less than 20 minutes, so that the bitterness of the dried moss is fully washed, and finally rinse it with clean water, remove it, drain the water, and use Cut into 0.3-0.5cm dried moss with a knife, set aside;

Embodiment 2

[0030] Select high-quality dried moss purchased from the market as raw materials, cut off the dry leaves on the top of the shoot and the stem under the shoot, cut off the lignified dry base of the root, and soak in salt water containing 0.5% by weight for 6-8 hours Finally, rub it repeatedly by hand and change the water for 8-10 times, each time rubbing for no less than 20 minutes, so that the bitterness of the dried moss is fully washed, and finally rinse it with clean water, remove it, drain the water, and use Cut moss into 1-3cm strips with a knife, set aside;

Embodiment 3

[0032] Weigh 1 kg of distiller's grains for brewing red wine, add 800 mesh powder of flavoring agent (such as 1.5 kg of salt, 0.2 kg of pepper, 0.1 kg of five-spice powder, 0.15 kg of ginger, 0.05 kg of monosodium glutamate) 2 kg, mix and stir evenly, and then weigh the embodiment 1 Mix 24 kg of dried moss diced, stir and knead evenly, put it into a pickling vat, put it in an environment of 15°C, and marinate it for 45 days, take it out, and quickly wash off the sticking on it with pure water. For the marinade on the surface of the vegetable base, dry the moisture on the surface of the vegetable base, then place it in a ceramic jar and let it stand for 2-3 hours, then pack it in a polyethylene bag with poor air permeability and high mechanical strength, vacuum seal it, and place it under 100 After sterilizing in boiling water at ℃ for 25 minutes, take it out, wipe off the moisture on the surface of the bag, cool it to room temperature, pack it into a box, and make a finished pr...

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PUM

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Abstract

The invention discloses a preparation method for a dried laver flavor food and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: mixing wine vinasse with a salty taste agent, a sweetening agent, a sour agent, a tasty agent and a natural condiment to prepare a flavor pickling material and pickling with processed dried lavers; carrying out vegetable blank treatment, packaging and sterilizing to obtain the dried laver flavor food. The preparation method for the dried laver flavor food is simple, green, and clean, has the environment-friendly effect, is suitable for industrial production and is low in cost; the prepared food is clean and beautiful in appearance and has a deep flavor; the dried laver flavor food is brittle, and sounds can be sent when the food is chewed, so that a novel dried laver flavor food product is provided for people, dinner tables of the people is enriched and the requirements of public healthy delicious foods can be met.

Description

technical field [0001] The invention relates to a preparation method of dried moss-flavored food, which belongs to the field of food processing. Background technique [0002] Dried moss, also known as tribute vegetable or ring vegetable, is an annual herb vegetable belonging to Compositae and Lettuce. Dried moss is rich in nutrients, in addition to rich in protein, amino acids, pectin, vitamins, carotene and carbohydrates, It still contains calcium, iron, zinc, potassium, sodium, phosphorus and other macro and trace elements. According to the research data of the Chinese Academy of Agricultural Sciences, dried moss has high nutritional and medical value. Coronary heart disease and other effects. Dried moss is bright green in color, refreshing in texture, and tastes like jellyfish. It has high edible value. Dried moss can be eaten in a variety of ways. The market often sells pickled, sugar mixed, sweet and sour, spicy and other finished products, which are very popular wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/226A23L19/20A23L27/20
CPCA23L19/20A23L27/20A23L33/00A23V2002/00A23V2200/30Y02A40/90
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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