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A kind of processing technology of instant kelp sheet

A processing technology and a technology for kelp slices, which are applied in the field of food processing, can solve the problems of loss of kelp nutrients, heavy fishy and astringent taste of kelp slices, poor taste and the like, and achieve the effects of reducing fishy smell, strong fragrance and improving color and luster.

Active Publication Date: 2015-12-02
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that this processing method does not carry out any deodorization treatment to sea-tangle, and the fishy and astringent taste of obtained sea-tangle piece is heavier; Boiling in the liquid will lead to the loss of a large amount of nutrients in the kelp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Slicing: After washing the fresh kelp, cut it into kelp slices with a width of 1cm and a length of 3cm.

[0031] (2) Green protection: Place the kelp slices in step (1) 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 mix the solution The concentration of calcium chloride in the medium is 0.3g / L, and the concentration of copper chloride is 200mg / L.

[0032] (3) Deodorization: Heat the kelp slices in step (2) in steam at 95°C for 3 minutes.

[0033] (4) Color fixation: Soak the kelp slices in step (3) in a vitamin C solution with a mass concentration of 0.1% at 0°C for 20 minutes, then take out and drain.

[0034] (5) Remove astringency: Soak the fixed kelp slices in licorice water for 10 minutes, take out and drain. The licorice water is prepared by the following method: add 30 g of licorice to 1500 g of water, boil for 10 minutes and then filter.

...

Embodiment 2

[0038] (1) Slicing: After washing the fresh kelp, cut it into kelp slices with a width of 1.5cm and a length of 4cm.

[0039] (2) Green protection: put the kelp slices in step (1) 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 mix the solution The concentration of calcium chloride in the medium is 0.4g / L, and the concentration of copper chloride is 260mg / L.

[0040] (3) Deodorization: Heat the kelp slices in step (2) in steam at 97°C for 2.5 minutes.

[0041](4) Color fixation: Soak the kelp slices in step (3) in a vitamin C solution with a mass concentration of 0.2% at 2°C for 25 minutes, then take out and drain.

[0042] (5) Remove astringency: Soak the fixed kelp slices in licorice water for 12 minutes, take out and drain. The licorice water is prepared by the following method: add 40 g of licorice to 1800 g of water, boil for 13 minutes and filter.

[004...

Embodiment 3

[0046] (1) Slicing: After washing the fresh kelp, cut it into kelp slices with a width of 2cm and a length of 5cm.

[0047] (2) Green protection: put the kelp slices in step (1) 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 mix the solution The concentration of calcium chloride in the medium is 0.5g / L, and the concentration of copper chloride is 300mg / L.

[0048] (3) Deodorization: Heat the kelp slices in step (2) in steam at 98°C for 2 minutes.

[0049] (4) Color fixation: Soak the kelp slices in step (3) in a vitamin C solution with a mass concentration of 0.3% at 5°C for 30 minutes, then take out and drain.

[0050] (5) Remove astringency: Soak the fixed kelp slices in licorice water for 10 minutes, take out and drain. The licorice water is prepared by the following method: add 50 g of licorice to 2000 g of water, boil for 15 minutes and filter.

[0051] ...

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PUM

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Abstract

The invention discloses a processing technology of ready-to-eat seaweed slices and solves problems of poor color and mouthfeel, thick fishy smell and serious nutrient loss during a processing technology of ready-to-eat seaweed slices in the prior art. The processing technology mainly includes following steps: (1) slicing; (2) green protecting; (3) fishy smell removing; (4) color fixing; (5) astringency removing; (6) soaking and flavoring; and (7) drying. The method is simple in processes. Nutrition in the seaweed is ensured not to be destroyed during the processing method. Seaweed processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. Additional value of the seaweed can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of instant kelp slices. 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. At present, kelp in my country is mainly sold cheaply in the form of primary products (high-salt wet kelp and dry kelp), with few reprocessed products and low added value. [0003] For example, the Chinese patent with the authorized announcement number CN101361579B and the authorized announcement date of 2012.03.21 discloses...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/015A23L17/60A23L5/20
CPCA23L5/21A23L17/60A23V2002/00A23V2200/048A23V2300/10A23V2200/16
Inventor 杨会成郝云彬郑斌周宇芳钟明杰付万冬
Owner ZHEJIANG MARINE DEV RES INST
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