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Production method of instant gracilaria convenience food

A technology for instant food and production method, applied in the field of food processing, can solve the problems of inability to use high-temperature sterilization, poor color and taste, and achieve the effects of improving safety and stability, reducing water activity, and improving high temperature resistance.

Active Publication Date: 2015-02-18
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of production method of the Gracilaria instant convenience food that uses Gracilaria as raw material, solve the color and luster and mouthfeel difference of Instant Gracilaria instant food, and can't adopt the problem of high-temperature sterilization, utilize the present invention to obtain non-toxic Gracilaria ready-to-eat products with obvious seaweed smell, bright green appearance and crisp taste can greatly increase the added value of Gracilaria

Method used

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  • Production method of instant gracilaria convenience food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 500 g of fresh Gracilaria, blanched in about 15 L of boiling water for 1 min, quickly transferred to ice water to cool to room temperature, drained and soaked in 25 L of primary seasoning solution for 3 hours, and then dehydrated with a centrifuge 5min (rotating speed 3000rpm), put into -5 DEG C of freezing 24 h again, after thawing, utilize centrifuge dewatering 5min (rotating speed 3000rpm) again, the moisture content of Gracilaria this time is 72.6%, then adds Gracilaria weight ( After dehydration) 2% seasoning oil, stir and mix well, then cut into certain specifications, bag 100g per bag, vacuum-pack, put in a water bath at 80°C and keep warm for 120 s, use ice water to quickly It is cooled until the central temperature of the product is room temperature, and the instant food of Gracilaria is prepared.

[0023] The component content of described primary seasoning liquid is: zinc sulfate is 0.1% (w / v), glutamine transaminase is 0.5% (w / v), calcium chloride is 0.1% (w...

Embodiment 2

[0026] 500 g of fresh gracilis, blanched in about 10 L of boiling water for 3 minutes, quickly transferred to ice water to cool to room temperature, drained and soaked in 15 L of primary seasoning solution for 12 hours, and then dehydrated with a centrifuge 2min (rotating speed 4000rpm), put into -15 ℃ of freezer 12 h again, after thawing, then utilize centrifuge to dehydrate 2min (rotating speed 4000rpm), the moisture content of Gracilaria this time is 74.8%, then add Gracilaria weight ( Weight after dehydration) 5% seasoning oil, stir and mix well, then cut into certain specifications, bag 60g per bag, vacuum-pack, put in a water bath at 85 ° C for 30 s, and then use ice water to quickly It is cooled until the central temperature of the product is room temperature, and the instant food of Gracilaria is prepared.

[0027] The component content of described primary seasoning liquid is: zinc acetate is 0.5% (w / v), transglutaminase is 2.0% (w / v), calcium chloride is 0.5% (w / v), ...

Embodiment 3

[0030] 500 g of fresh Gracilaria were placed in about 12.5 L of boiling water and blanched for 2 min, then quickly transferred to ice water to cool to room temperature, drained and soaked in a seasoning solution for 6 h, and then dehydrated by a centrifuge for 3 min ( Rotating speed 3500rpm), put into -10 DEG C of freezing 16 h again, after thawing, then utilize centrifuge to dehydrate 3min (rotating speed 3500rpm), the moisture content of Gracilaria this time is 70.3%, then add Gracilaria weight 3% of Seasoning oil, stir and mix well, then cut into certain specifications, bag 80g per bag, vacuum-packed, put in a water bath at 83 ° C for 60 s, and then use ice water to quickly cool to the center temperature of the product is room temperature , prepared into Gracilaria instant convenience food.

[0031] The component content of described primary seasoning liquid is: zinc acetate is 0.3% (w / v), transglutaminase is 1.2% (w / v), calcium chloride is 0.3% (w / v), sorbitol 10% (w / v), ...

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Abstract

The invention discloses a production method of instant gracilaria convenience food. The production method comprises processing steps as follows: gracilaria is placed in boiling water to be blanched for 1-2 min for fixation and enzyme deactivation, then after cooled by ice water, the gracilaria is placed in a flavoring liquid containing a color fixative and a protein cross-linking agent to be soaked for 3-12 h and is subjected to centrifugal dewatering, freeze thawing and secondary centrifugal dewatering, and moisture content of gracilaria is reduced to 70%-75%; and the obtained gracilaria is added with flavoring oil containing an antioxidant to be uniformly stirred and mixed, a weight ratio of the gracilaria to the flavoring oil is 1: (20-50), the mixture is subjected to vacuum packaging, sterilized at the temperature of 80-85 DEG C for 30-60s and cooled by ice water rapidly, and accordingly, the instant gracilaria convenience food is prepared. The processing technology is simple, and a product can be sterilized through pasteurization and can be stored at the normal temperature; and besides, the obtained instant gracilaria convenience food is free of remarkable fishy and astringent smell of algae, has bright green appearance and crisp and tender taste and can be accepted by most consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of Gracilaria instant instant food. Background technique [0002] Gracilaria is a red algae marine plant, rich in dietary fiber, protein, fat, minerals, trace elements and vitamins, etc. Among them, dietary fiber also has a good function of removing free radicals in vitro and heavy metals in the body. However, due to factors such as rough algal bodies, heat resistance, and poor taste, it is mainly used to extract agar and raise abalone, and is rarely processed into food. Moreover, because Gracilaria is rich in agar, high temperature not only makes the colloidal substances easy to dissolve, but also makes the algae soft and rotten, resulting in a decline in the quality and appearance of food. Therefore, it is difficult to sterilize food in the production process when using Gracilaria. . On the other hand, along with the progress of society, the accele...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
CPCA23L17/60A23V2002/00A23V2200/048A23V2300/10
Inventor 翁武银陈俊叶燕军张瑞婷
Owner JIMEI UNIV
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