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Preparation method of solid formable seaweed salad

A seaweed and salad technology, applied in food preparation, application, food science and other directions, can solve the problems of inconvenient sales, waste, unsuitable storage, etc., and achieve the effects of reducing storage costs and transportation costs, prolonging the storage period, and expanding the scope of consumption.

Inactive Publication Date: 2015-01-14
QINGDAO YOUQING AQUATICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high water content, there will often be a lot of soup left after meals, which will cause waste, and because it is in a loose shape, it cannot be used for Japanese cuisine, especially sushi rolls, which can only be used for general meals.
[0004] Since seaweed salad is a fresh product, it must be frozen quickly and stored below -18°C, which brings great inconvenience to sales, and it has to be thrown away if it cannot be eaten at one time, so it is not suitable for further storage, which is a great waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Put Undaria pinnatifida into clear water and clean;

[0021] (2) Seasoning, put the washed Undaria pinnata water into the pot, the ratio of Undaria pinnatifida and water is 4:1, add 6% sugar, 2% salt and 3% of the total weight of Undaria pinnatifida and water Vinegar, 1% mirin, 0.2% monosodium glutamate, 3% sesame oil, 1% chili, 2% sesame, 3% fungus, 4% frozen powder, 0.03% citric acid, stir;

[0022] (3) Heating to raise the temperature, when the temperature reaches 70°C, add carrageenan and konjac powder with a total weight of 3%, and keep stirring for 5min, keeping the temperature at 75°C;

[0023] (4) Take out the product, pack it into different containers, cool and shape it, and pack it.

Embodiment 2

[0025] (1) Wash the sea antler in clean water;

[0026] (2) Seasoning, put the washed sea velvet into the pot with water, the ratio of sea velvet to water is 4:1, add 6% sugar, 2% salt, and 3% of the total weight of sea velvet and water Vinegar, 1% mirin, 0.2% monosodium glutamate, 3% sesame oil, 1% chili, 2% sesame, 3% fungus, 4% frozen powder, 0.002% aspartame (AST), stir;

[0027] (3) Heating to raise the temperature, when the temperature reaches 70°C, add carrageenan and konjac powder with a total weight of 4%, and keep stirring for 5min, keeping the temperature at 80°C;

[0028] (4) Take out the product, pack it into different containers, cool and shape it, and pack it.

Embodiment 3

[0030] (1) put sea-tangle into clear water and clean;

[0031] (2) Seasoning, put the washed kelp water into the pot, the ratio of kelp to water is 4:1, add 6% sugar of the total weight of kelp and water, 2% salt, 3% vinegar, 1 % of mirin, 0.2% of monosodium glutamate, 3% of sesame oil, 1% of pepper, 2% of sesame, 3% of fungus, 4% of frozen powder, 0.03% of citric acid, 0.002% of aspartame ( AST), stirring;

[0032] (3) Heating to raise the temperature, when the temperature reaches 70°C, add carrageenan and konjac powder with a total weight of 4%, and keep stirring for 5min, keeping the temperature at 80°C;

[0033] (4) Take out the product, pack it into different containers, cool and shape it, and pack it.

[0034] The wakame salad, sea velvet salad and kelp salad provided in this embodiment can be packaged, refrigerated, and stored after being solid-formed. Since the loose seaweed salad is solid-formed, it is more convenient to eat, and it is more suitable for preservation...

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PUM

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Abstract

The invention discloses a preparation method of solid formable seaweed salad. The preparation method comprises four steps of cleaning, condiment adding for seasoning, heating and adding a thickening agent and cooling forming. The seaweed salad provided by the invention can be eaten in the form of a solid and can be sliced for Japanese food ingredients and other foods; the eating range of a seaweed food is expanded, and the use range of the ingredients is wide; meanwhile, the expiration date of a solid product is prolonged; under common refrigeration temperature, the solid seaweed salad can be stored for a year and does not need to be stored under the temperature of -18 DEG C; therefore, the storage cost and the transportation cost are greatly lowered.

Description

technical field [0001] The invention relates to a seaweed product, in particular to a solid-formable seaweed salad. Background technique [0002] Seaweed is rich in nutrients and can provide a variety of nutrients suitable for human growth and development. It is one of the snack foods that the general public likes very much. [0003] Seaweed salad is made from various seaweeds and seasonings, usually in loose form. Due to the high water content, there will often be a lot of soup left after the meal, which will cause waste, and because it is in a loose shape, it cannot be used for Japanese cuisine, especially for sushi rolls, which can only be used for general meals. [0004] Since seaweed salad is a fresh product, it must be frozen quickly and stored below -18°C, which brings great inconvenience to sales, and it has to be thrown away if it cannot be eaten once, so it is not suitable for further storage, which is a great waste. Contents of the invention [0005] In order ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
CPCA23L17/60
Inventor 陈子林
Owner QINGDAO YOUQING AQUATICS
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