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Method for making nutritive shortcake containing rhopilema esculentum

A production method and jellyfish technology are applied in the directions of food preparation, dough processing, baking, etc., which can solve the problems of insufficient jellyfish products and a single variety of nutritious crisps, and achieve the effects of rich nutritional components, comprehensive nutritional components, and bright color.

Inactive Publication Date: 2015-05-06
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the defect that the existing nutritional crisps are single in variety and jellyfish products are not abundant, and provides a production method of jellyfish nutritional crisps, which includes jellyfish pretreatment, slicing, drying, grinding into powder, water chestnut treatment, deployment, rolling film molding, It is made by baking, packaging and other steps, which not only enriches the nutritional ingredients of the nutritional crisps, but also expands the types of jellyfish products, and has a certain health care function of clearing away heat and eliminating phlegm, removing blood stasis and removing accumulation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of jellyfish nutrition crisp, carry out as follows:

[0016] A, jellyfish pretreatment: clean the jellyfish, cut into shredded jellyfish, rinse in a flowing pool and carry out desalination treatment, put the shredded jellyfish after desalination into ozone water with a concentration of 130ppm and soak for 30 hours, carry out alum removal treatment, desalination Rinse the jellyfish with clean water after alum, and then blanched in hot water at 70°C for 10 seconds to desalinate and de-alum the jellyfish to improve the taste of the jellyfish. The blanching treatment can kill the bacteria on the surface of the jellyfish silk;

[0017] B. Drying: Put the blanched jellyfish into the drying equipment, and dry it in an environment of 60°C. The moisture content is reduced to 12% of the weight of the jellyfish, and then cooled to make dried jellyfish. Drying reduces the damage to jellyfish nutrients;

[0018] C. Grinding: place the drie...

Embodiment 2

[0024] Embodiment 2: a kind of preparation method of jellyfish nutrition crisp, carry out as follows:

[0025] A, jellyfish pretreatment: clean the jellyfish, cut into shredded jellyfish, rinse in a flowing pool and carry out desalination treatment, put the shredded jellyfish after desalination into ozone water with a concentration of 140ppm and soak for 25 hours, carry out alum removal treatment, desalination Rinse the jellyfish with clean water after alum, and then blanched in hot water at 75°C for 8 seconds to desalinate and de-alum the jellyfish to improve the taste of the jellyfish. The blanching treatment can kill the bacteria on the surface of the jellyfish silk;

[0026] B. Drying: Put the blanched shredded jellyfish into the drying equipment, and dry it in an environment of 65°C. The moisture content is reduced to 10% of the weight of the shredded jellyfish. Drying reduces the damage to jellyfish nutrients;

[0027] C. Grinding: place the dried jellyfish in a grinder...

Embodiment 3

[0036] Embodiment 3: a kind of preparation method of jellyfish nutrition crisp, carry out as follows:

[0037] A, jellyfish pretreatment: clean the jellyfish, cut into shredded jellyfish, rinse in a flowing pool and carry out desalination treatment, put the shredded jellyfish after desalination into ozone water with a concentration of 150ppm and soak for 20 hours, carry out alum removal treatment, desalination Rinse the jellyfish with clean water after alum, and then blanched in hot water at 80°C for 5 seconds to desalt and de-alum the jellyfish to improve the taste of the jellyfish. The blanching treatment can kill the bacteria on the surface of the jellyfish silk;

[0038] B. Drying: Put the blanched jellyfish into the drying equipment, and dry it in an environment of 70°C. The moisture content is reduced to 8% of the weight of the jellyfish, and then cooled to make dried jellyfish. Drying reduces the damage to jellyfish nutrients;

[0039] C. Grinding: place the dried jell...

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PUM

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Abstract

The invention discloses a method for making a nutritive shortcake containing rhopilema esculentum. The nutritive shortcake containing rhopilema esculentum is made by adopting rhopilema esculentum and water chestnut as raw materials through the steps of pretreating, slicing, drying, grinding rhopilema esculentum into powder, treating water chestnut, mixing, performing dough rolling, baking, packaging and the like. The nutritive shortcake made by the method is comprehensive in nutritional ingredients, is fragrant, crisp and tasty, is pure and normal in flavor and is fresh and bright in color; the nutritional ingredient of the nutritive shortcake are enriched; varieties of rhopilema esculentum products are increased, the nutritive shortcake has certain healthcare functions of clearing heat and dissolving phlegm, removing blood stasis and invigorating the spleen; furthermore, drinking water is replaced by water chestnut juice, so that the nutrient substances of a finished product are further enriched, the water content of the finished product is reduced and the quality guarantee period is prolonged.

Description

technical field [0001] The invention relates to a manufacturing method of snack food, in particular to a manufacturing method of jellyfish nutritional crisp. Background technique [0002] Jellyfish, commonly known as jellyfish, stone mirror, wax, scorpion, pu fish, jellyfish fresh, etc., belongs to the class of jellyfish and is a coelenterate mollusc living in the sea. The nutrition of jellyfish is extremely rich, according to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and various vitamins. Jellyfish is also a good medicine for curing diseases. Chinese medicine believes that jellyfish has the effects of clearing away heat and detoxification, reducing phlegm and softening firmness, reducing blood pressure and reducing swelling. In recent years, with the improvement of people's living standards, people have higher requirements for food. Jellyfish is processed into delici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/333A23L17/50
CPCA21D2/34A21D2/36
Inventor 刘永
Owner 刘永