Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning

A technology of kelp and marinade, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of destroying the nutritional content of kelp, unfavorable industrial production, and affecting human health, so as to avoid the risk of solvent residue, retain the original flavor, Tough taste effect

Active Publication Date: 2015-03-04
湖北周黑鸭食品工业园有限公司
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing method of this kelp food has the following disadvantages: (1) in order to keep the mouthfeel of kelp, the existing processing method needs to carry out hardening treatment with calcium chloride in the soaking process, which not only has complicated procedures, but also has the risk of solvent residue. Excessive amount will affect human health; (2) The taste of the product is mainly seasoning, and the taste of the product is low, which is not conducive to industrial production; (3) After the product is vacuum sterilized, it is easy to have a cooking smell, which not only affects the taste of the product, but also Will destroy the nutrients rich in kelp

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A salt material for processing kelp, the weight parts of its constituent materials are: 200 g of water, 800 g of broth, 8 g of sugar, 4 g of salt, 2 g of chicken essence, 1 g of monosodium glutamate, 5 g of chili, 0.5 g of pepper, 0.6 g of star anise, and 0.4 g of cinnamon.

[0038] The specific method for processing kelp using the above-mentioned brine is:

[0039] S1. Washing: Weigh 300-700g of salted kelp as the raw material, and wash the raw material 2 to 3 times with clean water to remove the salt, sand and other impurities attached to the surface of the salted kelp.

[0040] S2. Soaking: immerse the washed salted kelp in clean water for 2 to 5 hours. The temperature of the clean water is controlled below 25°C, and the water is changed every hour.

[0041] S3. Brine cooking: Weigh the bittern material to prepare the bittern by weight, and pour the prepared bittern into the jacketed pot to boil the bittern. When cooking, first boil the bittern on a high fire, and then use a ...

Embodiment 2

[0047] A raw material for processing kelp, the weight parts of its constituent materials are: water 500g, broth 1150g, sugar 14g, table salt 7g, chicken essence 3.5g, monosodium glutamate 3.5g, chili 6.5g, pepper 0.8g, star anise 0.8g and cinnamon 0.7g g.

[0048] The specific method for processing kelp using the above-mentioned halogen material is as in Example 1.

Embodiment 3

[0050] A salt material for processing kelp, the weight parts of its constituent materials are: 800 g of water, 1500 g of broth, 20 g of sugar, 10 g of salt, 5 g of chicken essence, 6 g of monosodium glutamate, 8 g of chili, 1.2 g of Chinese pepper, 1 g of star anise, and 1 g of cinnamon.

[0051] The specific method for processing kelp using the above-mentioned halogen material is as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a marinating seasoning for processing kelp and a method for processing kelp by using the marinating seasoning and relates to the technical field of food processing. The marinating seasoning comprises the following materials in parts by weight: 200-800 parts of water, 800-1500 parts of soup stock, 8-20 parts of sugar, 4-10 parts of table salt, 2-5 parts of chicken essence, 1-6 parts of aginomoto, 5-8 parts of pepper, 0.5-1.2 parts of Chinese prickly ash seeds, 0.6-1 part of anise and 0.4-1 part of cinnamon. The method for processing the kelp by using the marinating seasoning comprises the following steps: washing, soaking, stewing brine, blanching, marinating and cooking, spreading for cooling and then packing. The processed kelp food is safe and healthy, high in tastiness, hard and chewy in taste, and small in loss of nutritional ingredients.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a brine material and a method for processing kelp. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It is rich in nutrients and has a certain medicinal value. Kelp contains a large amount of unsaturated fatty acids and dietary fiber, which can lower blood pressure and fat, detoxify and nourish skin; regular consumption of kelp can also prevent and treat iodine-deficiency goiter. [0003] At present, the food processing form of kelp mostly uses dried kelp as raw material, cut into kelp shreds, and sold in the form of vacuum packaging. Most of the processing techniques include soaking dried kelp, shredding, pre-cooking, mixing after draining, and finally sterilizing and packaging. However, the processing method of kelp food has the following disadvantages: (1) In order to maintain the taste of kelp, the existing proce...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L17/60A23L27/10A23L27/40
Inventor 周富裕郭成祥张宇
Owner 湖北周黑鸭食品工业园有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com