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Method for preserving porphyra yezoensis

A technology of a striped seaweed and a preservation method, which is applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of long-term preservation, odor, and rotten laver, so as to maintain the taste. effect on nutritional value

Inactive Publication Date: 2014-06-18
HAIAN LANBO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if it is not fully dried, the seaweed will become rotten and produce a foul smell, so it cannot be stored for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The preservation method of the Porphyra variegata of the present embodiment may further comprise the steps:

[0013] 1) Dry the newly harvested Porphyra zebra at 50 degrees Celsius and -0.05MPa in a low-temperature vacuum to form dried Porphyra;

[0014] 2) Transfer dried laver to below 0 degrees Celsius for low-temperature refrigeration.

Embodiment 2

[0016] The preservation method of the Porphyra variegata of the present embodiment may further comprise the steps:

[0017] 1) Dry the newly harvested Porphyra zebra at 50 degrees Celsius and -0.05MPa in a low-temperature vacuum to form dried Porphyra;

[0018] 2) Store the dried laver obtained in step 1) at room temperature for 3-4 months;

[0019] 3) Transfer dried laver to below 0 degrees Celsius for low-temperature refrigeration.

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PUM

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Abstract

The invention provides a method for preserving porphyra yezoensis. The method comprises the following steps: (1) carrying out low-temperature vacuum drying on newly-harvested porphyra yezoensis at the temperature of 50 DEG C and the pressure of -0.05MPa, so as to form dried porphyra; (2) carrying out low-temperature cold storage on the dried porphyra at a temperature below 0 DEG C. The method has the following technical effects that the porphyra yezoensis can be fully dried, and protein, gelatin, various vitamins, such as vitamin A, vitamin B1, vitamin B2, vitamin C and the like, and other extracted ingredients and pigments contained by the porphyra can not be lost, so that the flavor and nutritive value of the porphyra are kept.

Description

technical field [0001] The invention relates to a preservation method of Porphyra variegata, belonging to the technical field of aquatic product processing. Background technique [0002] Porphyra variegata is one of the important economical seaweeds in China. Porphyra zebra contains essential amino acids and a large amount of flavor amino acids; vitamins A, B, C and iodine, calcium, iron, phosphorus, zinc, manganese, copper and other elements are also very rich, the content of VA, Vb1, Vb2 can be Comparable to animal liver. Seaweed has the functions of lowering serum cholesterol, preventing arteriosclerosis, nourishing the kidney, diuresis, cooling, calming the mind, night blindness, and developmental disorders. [0003] In the prior art, Porphyra variegata is usually dried by sunlight or with a drier after harvesting. The drying time is long, and the above-mentioned treatment is carried out at high temperature, which will make the protein, gelatin, vitamin contained in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/04
Inventor 李海波
Owner HAIAN LANBO