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Kelp primary-processing method

A kelp, artificial technology, applied in the application, food preparation, food science and other directions, can solve the problem of heavy bitterness and fishy smell, and achieve the effect of reducing fishy smell

Inactive Publication Date: 2015-07-15
PUTIAN HUIFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the appearance of kelp is brown, and the bitter smell is heavy, it has a certain impact on eating and further processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Manual removal of impurities, non-sandification cleaning treatment and dehydration centrifugation treatment steps, the non-sandification cleaning treatment step is specifically: it is cleaned through a multi-layer flow channel type cleaning pool, and the water in each layer of the cleaning pool is in a vortex flow , the vortex flow is generated by a vortex generating device, and the vortex generating device includes two opposite first motors and second motors installed on the side of the cleaning tank and installed on the top of the cleaning tank and located at the first motor and the second motor. The third motor between the motors and the steering of the third motor is the same as that of the first motor or the second motor, the cleaned kelp is put in 1.0% sour plum soup for 3-5 minutes, the kelp is taken out and put in 2.0% (2) Green protection: put the kelp in a mixed solution of calcium chloride and copper chloride at a temperature of 90-95°C for 20-30S, rinse with ...

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Abstract

The present invention relates to a kelp primary-processing method. The kelp primary-processing method comprises the following steps: (1) washing away sediment on kelp with running water, putting the kelp in a sour plum soup with a concentration of 1% and carrying out boiling for 3 to 5 minutes; picking the kelp out of the sour plum soup, putting the kelp in jasmine tea with the concentration of 2.0%, and carrying out soaking for 20 minutes; (2) green-protecting: putting the kelp in a mixed solution of calcium chloride and copper chloride and carrying out blanching for 20 to 30 s at a temperature of 90 to 95 DEG C, rinsing the kelp with clean water, cooling the kelp to a room temperature and then carrying out draining; (3) deodorization: putting the kelp in the step (2) in steam with a temperature of 95 to 98 DEG C and then carrying out heating for 2 to 3 min; (4) color fixing: soaking the kelp in the step (2) in a vitamin C solution for 20 to 30 min then picking up the kelp and carrying out draining; and (5) astringent taste removing: soaking the color-fixed kelp in licorice water for 10 to 15 min.

Description

technical field [0001] The invention relates to a method for primary processing of kelp, which belongs to the field of aquatic product processing in the light industry. Background technique [0002] Kelp is a kind of nutritious edible brown algae. Every 100 grams of kelp contains 8.2 grams of protein, 56.2 grams of carbohydrates, 117 mg of calcium, 150 mg of iron, and 24 mg of iodine. It also contains carotene, thiamine, riboflavin, Nick acid and other vitamins. Rich in nutrients, especially low in calories, medium in protein and high in minerals, it has the functions of helping digestion, preventing obesity and constipation, and is an ideal natural food. But because the kelp appearance is tan, and bitter fishy smell is heavier, brought certain influence to edible and further processing. Therefore, improving the color and luster of kelp and reducing the fishy smell of kelp have become a problem to be solved in kelp food processing. Contents of the invention [0003] In ...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/015A23L17/60A23L5/20
Inventor 林志良庄福春
Owner PUTIAN HUIFENG FOOD IND
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