Processing method of seasoned laver

A processing method and technology for seasoning seaweed, which are applied in application, food preparation, food science and other directions, can solve the problems of unfavorable large-scale promotion of seaweed, low utilization rate of seaweed, bad taste, etc., and achieve good smell, dark green color and crisp taste. Effect

Inactive Publication Date: 2015-02-25
DONGTOU AQUATIC SCI TECH INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing laver products have a single taste, which is not conducive to the large-scale promotion of laver, and the utilization rate of laver in the middle and later stages of the laver picking period is low, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of seasoning seaweed processing method,

[0024] (1) Material selection: Dried laver made from laver picked in the middle and later stages of the laver picking period;

[0025] (2) Cut into sections: Soak dried laver in clean water at room temperature for 5 minutes, the weight ratio of clean water to dry laver is 20:3-5, then wash and drain and cut into sections;

[0026] (3) Seasoning: mix salt, monosodium glutamate and edible oil together, and spray it on the laver. The weight ratio of salt, monosodium glutamate and edible oil to laver is 5-15:5-15:40-50:1000;

[0027] (4) Packing: vacuum packing;

[0028] (5) Sterilization: Sterilize between 95°C and 100°C;

[0029] (6) Cooling: natural cooling.

[0030] The invention discloses a method for processing seasoned seaweed. In the seasoning step, salted egg yolk powder is added in a weight ratio of 5-10:1000 to seaweed.

[0031] The invention discloses a method for processing seasoned seaweed. In ...

Embodiment 2

[0039] Embodiment 2: a kind of seasoning seaweed processing method,

[0040] (1) Material selection: fresh laver made from laver picked in the middle and later stages of the laver picking period;

[0041] (2) Cut into sections: put fresh laver in clean water, wash off the salt and sediment on the surface of the material, the weight ratio of clean water to fresh laver is 1:3-5, drain and cut into sections;

[0042] (3) Seasoning: mix salt, monosodium glutamate and edible oil together, and spray it on the laver. The weight ratio of salt, monosodium glutamate and edible oil to laver is 5-15:5-15:40-50:1000;

[0043] (4) Packing: vacuum packing;

[0044] (5) Sterilization: Sterilize between 95°C and 100°C;

[0045] (6) Cooling: Cooling with water.

[0046] The invention discloses a method for processing seasoned seaweed. In the seasoning step, salted egg yolk powder is added in a weight ratio of 5-10:1000 to seaweed.

[0047] The invention discloses a method for processing sea...

Embodiment 3

[0055] Embodiment 3: a kind of seasoning seaweed processing method,

[0056] (1) Material selection: Frozen laver made from laver picked in the middle and later stages of the laver picking period;

[0057] (2) Cut into sections: put the frozen laver in clean water, immerse the frozen laver in clean water, and after thawing, replace the frozen laver in the cleaning bucket to wash off the salt and sediment on the surface of the material. The weight ratio of clean water to frozen laver is 8:3~5 , cut into sections after draining;

[0058] (3) Seasoning: mix salt, monosodium glutamate and edible oil together, and spray it on the laver. The weight ratio of salt, monosodium glutamate and edible oil to laver is 5-15:5-15:40-50:1000;

[0059] (4) Packing: vacuum packing;

[0060] (5) Sterilization: Sterilize between 95°C and 100°C;

[0061] (6) Cooling: Cooling with water.

[0062] The invention discloses a method for processing seasoned seaweed. In the seasoning step, salted egg ...

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PUM

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Abstract

The invention provides a processing method of seasoned laver. The method comprises the steps of selecting material, wherein the material is dry laver made from laver picked at the middle period and the later period of the laver picking period; cutting into blocks, namely, soaking the dried laver into clear water for 5 minutes at the room temperature, then cleaning, draining off and cutting into blocks; seasoning, namely, blending table salt, monosodium glutamate and edible oil, and spraying the mixture onto the laver, wherein weight ratio of table salt to monosodium glutamate to edible oil to laver is (5-15): (5-15): (40-50): 1000; packaging, namely, packaging in a vacuum way; sterilizing, namely, sterilizing at the temperature of 95-100 DGE C; cooling, namely, naturally cooling. The processing method of the seasoned laver has the beneficial effects that 1, the seasoned laver is convenient to eat and unique in flavor; 2, the laver picked at the middle period and the later period of the laver picking period is fully utilized.

Description

technical field [0001] The invention relates to a processing method of ready-to-eat seasoning laver using laver in the middle and later stages of the laver picking period as raw materials. Background technique [0002] Seaweed is a nutrient-rich marine food, which has the following advantages: 1. It is rich in nutrients and contains a high amount of iodine, which can be used to treat "goiter" caused by iodine deficiency. Accumulation is also useful; 2. Rich in choline, calcium and iron, it can enhance memory, treat maternal and child anemia, promote the growth and health care of bones and teeth; it contains a certain amount of mannitol, which can be used as an auxiliary food for the treatment of edema; 3. The polysaccharides contained in seaweed can significantly enhance cellular immunity and humoral immunity, can promote lymphocyte transformation, improve the body's immunity; can significantly reduce the total content of serum cholesterol; 4. The inhibitory rate of active i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
CPCA23L17/60A23L27/00A23L33/10
Inventor 许曹鲁周庆澔陈国伟林振士
Owner DONGTOU AQUATIC SCI TECH INST
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