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Preparation method of seaweed condiment

A technology of seasoning and seaweed, applied in food preparation, food drying, food extraction, etc., can solve the problem of low added value of products, achieve perfect nutrition and taste, protect natural activity, ensure natural type and food safety Effect

Active Publication Date: 2014-04-09
SHANDONG JIEJING GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, apart from entering people's daily life in the form of light dried algae products, there are few other applications, and the added value of products is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0024] Choose light and dry kelp and seaweed. It is required that the algae have no mildew or deterioration. The kelp has no yellow or white edges. The selected seaweed should contain as little or no sand as possible. The seaweed and seaweed are prepared according to the weight ratio of seaweed: seaweed = 8:2, and set aside.

[0025] Heat 9 times the weight of seaweed to 62°C (±2) in a stirring tank with a jacket that can be heated and keep the temperature constant, then put the seaweed into the hot water to completely immerse it in the hot water and stir continuously and keep the temperature constant. Soak the kelp in hot water and stir for 30 minutes, then release the hot water to the low-level mixing tank. Then put the seaweed into the low-level stirring tank to soak and stir. During the soaking and stirring of the seaweed, it is not necessary to add heat to the hot water for soaking. After the seaweed is soaked and stirred for 10 minutes, the soaking water is released to ...

Embodiment 2

[0035] Choose light and dry kelp and seaweed. It is required that the algae have no mildew or deterioration. The kelp has no yellow or white edges. The selected seaweed should contain as little or no sand as possible. The seaweed and seaweed are prepared according to the weight ratio of seaweed: seaweed = 8:2, and set aside.

[0036] Use a jacketed stirring tank to heat tap water 6 times the weight of the seaweed to 73 (±2)°C and keep the temperature constant, then put the seaweed into the hot water to completely immerse it in the hot water and keep stirring and keep the temperature constant. Soak the kelp in hot water and stir for 15 minutes, then release the hot water to the low-level mixing tank. Then put the seaweed into the low-level stirring tank to soak and stir. During the soaking and stirring of the seaweed, it is not necessary to add heat to the hot water for soaking. After the seaweed is soaked and stirred for 10 minutes, the soaking water is released to the water ...

Embodiment 3

[0046] Choose light and dry kelp and seaweed. It is required that the algae have no mildew or deterioration. The kelp has no yellow or white edges. The selected seaweed should contain as little or no sand as possible. The seaweed and seaweed are prepared according to the weight ratio of seaweed: seaweed = 8:2, and set aside.

[0047] Heat tap water 8 times the weight of the seaweed to 70 (±2)°C with a jacketed stirring tank that can be heated and keep the temperature constant, then put the seaweed into the hot water to completely immerse it in the hot water and keep stirring and keep the temperature constant. After soaking the kelp in hot water and stirring for 24 minutes, release the hot water to the low-level stirring tank. Then put the seaweed into the low-level stirring tank to soak and stir. During the soaking and stirring of the seaweed, it is not necessary to add heat to the hot water for soaking. After the seaweed is soaked and stirred for 10 minutes, the soaking wate...

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PUM

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Abstract

The invention discloses a preparation method of a seaweed condiment. The method comprises the following steps: selecting seaweeds and burdening; preparing a seaweed extracting solution; filtering and purifying the seaweed extracting solution to obtain a clear solution; filtering and concentrating the clear solution; separating and removing harmful substances to obtain a concentrated solution; sterilizing the concentrated solution; and drying to obtain a powder product, and the like. By adopting a physical method, nutrient substances contained in the seaweed solution are concentrated and gathered, the amino acid content in the seaweed condiment product is greater than or equal to 5%, and the content of vitamins in the product is greater than or equal to 100ppm. By adopting the preparation method, the natural activity of each ingredient is protected, and the natural property and the food safety of the ingredients are also ensured.

Description

technical field [0001] The invention relates to a method for preparing seasoning from seaweed, in particular to a method for preparing seaweed seasoning rich in amino acids and vitamins. Background technique [0002] Kelp, seaweed and other species in seaweed are widely cultivated in my country, with large output and high economic value. They are rich in polysaccharides, amino acids, vitamins, trace elements and other nutrients that are beneficial to human health, and they are also traditional foods in our country. For a long time, apart from entering people's daily life in the form of light dried algae products, there are few other applications, and the added value of the product is low. Contents of the invention [0003] The object of the present invention is to provide a preparation method of seaweed seasoning rich in amino acids and vitamins, which can be stored for a long time and fully improves the application value of seaweed. The flavor quality of seaweed is used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L5/51A23L27/10A23V2002/00A23V2250/202A23V2300/14A23V2300/10
Inventor 林成彬申健王斌惠锋基
Owner SHANDONG JIEJING GROUP CORP
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