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A method for improving the processing quality of kelp

A technology for improving the quality of kelp, which is applied in the field of improving the processing quality of kelp, which can solve the problems of poor processing quality of kelp, and achieve the effects of improving color, keeping green color stable, and crisp and tender taste

Active Publication Date: 2016-01-20
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of poor processing quality of kelp in the prior art, and provides a method for improving the processing quality of kelp. The method of the present invention has simple steps and strong operability. The kelp processed by the present invention has no obvious kelp smell. Astringent taste, bright green appearance, crisp and tender taste, can greatly improve the processing quality of kelp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Green protection: put the kelp in a mixed solution of calcium chloride and copper chloride at a temperature of 90°C for 30 seconds, rinse with clean water and cool to room temperature, drain, and the concentration of calcium chloride in the mixed solution is 0.3g / L, the concentration of copper chloride is 200mg / L.

[0023] (2) Deodorization: Heat the kelp in step (1) in steam at 95°C for 3 minutes.

[0024] (3) Color fixation: Soak the kelp in step (2) in a vitamin C solution with a mass concentration of 0.1% at 0°C for 20 minutes, then take it out and drain it.

[0025] (4) Remove astringency: Soak the fixed kelp in licorice water for 10 minutes, take it out and drain, and prepare licorice water by the following method: add 30 g of licorice to 1500 g of water, boil for 10 minutes and filter.

Embodiment 2

[0027] (1) Green protection: put kelp in a mixed solution of calcium chloride and copper chloride at a temperature of 92°C for 25 seconds, rinse with clean water and cool to room temperature, drain, and the concentration of calcium chloride in the mixed solution is 0.4g / L, the concentration of copper chloride is 260mg / L.

[0028] (2) Deodorization: Heat the kelp in step (1) in steam at 97°C for 2.5 minutes.

[0029] (3) Color fixation: Soak the kelp in step (2) in a vitamin C solution with a mass concentration of 0.2% at 2°C for 25 minutes, then take it out and drain it.

[0030] (4) Remove astringency: Soak the fixed kelp in licorice water for 12 minutes, take it out and drain, and prepare licorice water by the following method: add 40 g of licorice to 1800 g of water, boil for 13 minutes and filter.

Embodiment 3

[0032] (1) Green protection: put the kelp in a mixed solution of calcium chloride and copper chloride at a temperature of 95°C for 20 seconds, rinse with clean water and cool to room temperature, drain, and the concentration of calcium chloride in the mixed solution is 0.5g / L, the concentration of copper chloride is 300mg / L.

[0033] (2) Deodorization: Heat the kelp in step (1) in steam at 98°C for 2 minutes.

[0034] (3) Color fixation: Soak the kelp in step (2) in a vitamin C solution with a mass concentration of 0.3% at 5°C for 30 minutes, then take it out and drain it.

[0035] (4) Remove astringency: Soak the fixed kelp in licorice water for 10 minutes, take it out and drain, and prepare licorice water by the following method: add 50 g of licorice to 2000 g of water, boil for 15 minutes and filter.

[0036] The kelp processed by the method of the present invention has emerald green or bright green color, and the color can be kept stable for a long time, and can be direct...

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PUM

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Abstract

The invention discloses a method for improving processing quality of seaweeds and solves a problem of poor processing quality of the seaweeds in the prior art. The method mainly includes following steps: (1) protection of green: blanching seaweeds in a mixed solution composed of calcium chloride and copper chloride at a temperature of 90-95 DEG C for 20-30s, washing the seaweeds with clear water, cooling the seaweeds to room temperature and draining the seaweeds; (2) removal of fishy smell: heating the seaweeds obtained in the step (1) in steam at a temperature of 95-98 DEG C for 2-3 min; (3) fixation of color: soaking the seaweeds obtained in the step (2) in a vitamin C solution for 20-30 min and draining the seaweeds; and (4) removal of astringency: soaking the color-immobilized seaweeds in a liquorice water for 10-15 min, taking the seaweeds out and draining the seaweeds. The method is simple in processes and is good in operability. Seaweeds processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. The processing quality of the seaweeds can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of edible seaweed processing, in particular to a method for improving the processing quality of seaweed. Background technique [0002] Kelp, also known as kelp and river cabbage, belongs to the Phaeophyta. It is rich in various nutrients such as iodine, minerals, carbohydrates, and protein, and physiologically active ingredients such as dietary fiber. In addition, it also has β-carotene, thiamine, etc. Vitamins such as riboflavin and niacin are extremely rich in nutrition. But because the kelp appearance is tan, and bitter fishy smell is heavier, brought certain influence to edible and further processing. Therefore, improving the color and luster of kelp and reducing the fishy smell of kelp have become a problem to be solved in kelp food processing. [0003] For example, Publication No. CN101422263A, a Chinese patent published on May 6, 2009 discloses a method for preparing and using a deodorizing agent fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/60A23L5/41A23L5/20
CPCA23L5/20A23L5/41A23L17/60A23V2002/00A23V2200/048
Inventor 杨会成相兴伟钟明杰付万冬廖妙飞
Owner ZHEJIANG MARINE DEV RES INST
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