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Production method of Gracilaria instant instant food

A technology of convenience food and production method, which is applied in the field of food processing, can solve the problems of inability to adopt high temperature sterilization, poor color and taste, etc., and achieve the effects of improving safety and stability, reducing water activity, and improving high temperature resistance

Active Publication Date: 2017-07-25
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 Gracilaria instant instant 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, soaked in 25 L of seasoning liquid for 3 h, and then dehydrated in a centrifuge 5min (rotating speed 3000rpm), then put into -5 DEG C and freeze 24 h, after thawing, utilize centrifuge dehydration 5min again (rotating speed 3000rpm), the moisture content of Gracilaria is now 72.6%, then add Gracilaria weight ( Weight after dehydration) 2% seasoning oil, stir and mix evenly, then cut into certain specifications, pack in bags of 100g per bag, vacuum pack, put in a water bath of 80°C for 120 s, and use ice water to quickly Cooling to the center temperature of the product is room temperature, and preparing Gracilaria instant instant food.

[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 / v), sorbitol 5% (w / v), t...

Embodiment 2

[0026] 500 g of fresh Gracilaria, blanched in about 10 L of boiling water for 3 minutes, quickly transferred to ice water to cool to room temperature, drained, soaked in 15 L of seasoning liquid for 12 hours, and then dehydrated in a centrifuge 2min (rotating speed 4000rpm), then put into -15 DEG C and freeze for 12 h, after thawing, utilize centrifuge dehydration 2min (rotating speed 4000rpm), this moment, the moisture content of Gracilaria is 74.8%, then add Gracilaria weight ( Weight after dehydration) 5% seasoning oil, stir and mix evenly, then cut into certain specifications, pack in bags of 60g per bag, vacuum pack, put in a water bath of 85°C for 30 s, and use ice water to quickly Cooling to the center temperature of the product is room temperature, and preparing Gracilaria instant instant food.

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

Embodiment 3

[0030] Put 500 g of fresh Gracilaria in about 12.5 L of boiling water for 2 minutes, then quickly transfer to ice water to cool to room temperature, drain and soak in a seasoning solution for 6 hours, and then use a centrifuge to dehydrate for 3 minutes ( Rotating speed 3500rpm), put into -10 DEG C and freeze 16 h again, after thawing, utilize centrifuge dehydration 3min again (rotating speed 3500rpm), the moisture content of Gracilaria is 70.3% at this moment, then add Gracilaria weight 3% Seasoning oil, stirred and mixed evenly, then cut into certain specifications, bagged according to 80g per bag, vacuum-packed, placed in a water bath at 83°C for 60 seconds, and cooled rapidly with ice water until the center temperature of the product is room temperature , prepared as Gracilaria instant instant food.

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

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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 Patents(China)
IPC IPC(8): A23L17/60
CPCA23L17/60A23V2002/00A23V2200/048A23V2300/10
Inventor 翁武银陈俊叶燕军张瑞婷
Owner JIMEI UNIV
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