Method for preparing instant noodle kelp seasoning packet

Abstract

The invention provides a method for preparing an instant noodle kelp seasoning packet, and belongs to the technical field of food processing. The method comprises the following steps: removing and screening silt and dry salt; soaking through calcium chloride, soaking through an acetic acid liquid, and soaking through a salt liquid; slitting, curing, seasoning, packaging, sterilizing and the like. The seasoning comprises the following materials in percentage by weight: 1%-6% of salt, 0.1%-2% of D-sodium isoascorbate, 1%-5% of citric acid, 4%-10% of pepper oil (red oil), 1%-4% of monosodium glutamate, 0.1%-1% of flavor nucleotides disodium, 1%-6% of ginger and 1%-5% of broken red pepper. The method provided by the invention reduces the toughness and fishy smell of kelp, reserves the freshness and inherent nutrient components of the kelp and solves the problem that shredded kelp has heavier taste if being independently eaten, increases the nutrient components of the instant noodle, improves the poor image of the instant noodle and solves the problem of contradiction between instant kelp food production and a consumer eating habit as the seasoning packet of an instant noodle.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a method for making instant noodle kelp seasoning packs. Background technique [0002] Kelp is a vegetable with high nutritional value and has certain medicinal value. Rich in iodine and other mineral elements. Kelp has low calorie content, medium protein content, and rich minerals. Studies have found that kelp has various biological functions such as lowering blood fat, lowering blood sugar, regulating immunity, anticoagulation, anti-tumor, lead detoxification, and anti-oxidation. [0003] At present, kelp in our country is mainly sold cheaply in the form of primary products, and there are few reprocessed products, which is a great waste for the effective use of kelp resources. When consumers eat kelp, the processing process is more troublesome, and it needs to be soaked to remove it. It usually takes more than ten hours to clean the sea salt that has condensed a...

AI Technical Summary

Problems solved by technology

However, since these products are basically seasoned with spices such as ginger, garlic, and pepper, the taste is relatively heavy, and it is usually not suitable to eat too much. This has created a problem. These instant kelp foods are produced in small packages, which will increase Production costs, and consumers’ subjective acceptance of small-package products are not high, which will cause difficulties in marketing; if produced in large packages, consumers will not be able to finish them at one time, and poor storage will lead to secondary pollution. question