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Dry laver

A technology for dried seaweed and fresh vegetable, applied in the field of dried seaweed, can solve the problems of easy breakage, difficulty in eating, low commodity value, etc., and achieve the effect of improving brittleness

Active Publication Date: 2015-07-22
FANGJIAPUZI PUTIAN GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Seaweed is rich in nutrition and can be eaten in a variety of ways. For example, seaweed used to make sushi, rice crackers, etc. requires a large area of ​​seaweed to have toughness, softness and ductility, and also requires a certain degree of brittleness. Otherwise, when wrapping materials, seaweed will not If the toughness, softness, and ductility are insufficient, it will be easily damaged, and if the seaweed is insufficient in crispness during eating, it will be difficult to bite, difficult to eat, and low in commodity value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A1. Harvest fresh vegetables, wash them with pure water after laying them flat, wash away the residual seawater and salty taste, and then spray with the extract, spraying 125 mg of extract per square of laver;

[0049] Among them, the preparation of the extract: take a total of 4KG of grape skins and grape seeds, heat 4KG of purified water, extract by water extraction and remove the residue to obtain grape extract;

[0050] Heat 5KG of hollyhock root with 15KG of purified water, add 10KG of yam powder and 6KG of grape extract after boiling the water for another 30 minutes.

[0051] B1. Keep it flat and refrigerate at -10°C for 8 minutes, take it out and dry it at room temperature at 25°C to become dry laver.

[0052] The dry laver prepared in this example 1 was tested for wrapping food, respectively 12 hours, 24 hours, 7 days, 15 days, 30 days, 60 days, 180 days, 270 days, 300 days, 330 days, 360 days for testing.

[0053]After testing, 270 days and the previous perio...

Embodiment 2

[0056] A2. Harvest fresh vegetables, wash them with pure water after laying them flat, wash off the residual seawater and salty taste, and then spray with the extract, spraying 135 mg of extract per square of laver;

[0057] Among them, the preparation of the extract: take a total of 4KG of grape skins and grape seeds, heat 4KG of purified water, extract by water extraction and remove the residue to obtain grape extract;

[0058] Heat 5KG of hollyhock root with 13KG of pure water, add 10KG of yam powder and 5KG of grape extract after boiling the water for another 30 minutes.

[0059] B2. Keep it flat and refrigerate at -15°C for 8 minutes, take it out and place it at room temperature at 25°C to dry it into dry laver.

[0060] The dry laver prepared in this example 1 was tested for wrapping food, respectively 12 hours, 24 hours, 7 days, 15 days, 30 days, 60 days, 180 days, 270 days, 300 days, 330 days, 360 days for testing.

[0061] After testing, 300 days and the previous pe...

Embodiment 3

[0064] A3. Harvest fresh vegetables, wash them with pure water after laying them flat, wash away the residual seawater and salty taste, and then spray with the extract, spraying 125 mg of extract per square of laver;

[0065] Among them, the preparation of the extract: take a total of 4KG of grape skins and grape seeds, heat 4KG of purified water, extract by water extraction and remove the residue to obtain grape extract;

[0066] Heat 4KG of hollyhock root with 15KG of purified water, add 10KG of yam powder and 8KG of grape extract after boiling the water for another 30 minutes.

[0067] B3. Keep it flat and refrigerate at -10°C for 10 minutes, take it out and dry it at room temperature at 25°C to become dry laver.

[0068] The dry laver prepared in this example 1 was tested for wrapping food, respectively 12 hours, 24 hours, 7 days, 15 days, 30 days, 60 days, 180 days, 270 days, 300 days, 330 days, 360 days for testing.

[0069] After testing, 300 days and the previous per...

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PUM

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Abstract

The embodiment of the invention discloses a dry laver. The dry laver is prepared through the following steps: A, harvesting fresh lavers, laying the harvested fresh lavers flat, flushing the laid fresh lavers by using pure water, and spraying with an extracting solution; B, maintaining the flat laying state, performing cold storage for 5-15 minutes at the temperature of minus15-minus 10 DEG C, placing the lavers after the cold storage at the room temperature, and then drying the lavers so as to obtain the dry lavers, wherein the extracting solution consists of the following component in parts by weight: 8-10 parts of yam powder, 5-6 parts of sunset abelmoschus root, 5-8 parts of grape extracts and 13-16 part of pure water. The dry laver disclosed by the invention can effectively enhance the toughness, the softness and the brittleness, and the extracts are purely natural substances, so that damage to a human body caused by added chemical factors for improvement of the physical and chemical indexes of the lavers can be avoided, and besides, nutrient components in the extracts can be supplied to the human body.

Description

technical field [0001] The invention relates to the field of food, in particular to a dried laver. Background technique [0002] There are many kinds of seaweed, rich in protein and iodine. It has the effects of resolving phlegm and softening firmness, clearing away heat and diuresis, nourishing the kidney and nourishing the heart. It grows on rocks in the intertidal zone of shallow seas. It can carry out photosynthesis, but because it does not have pipeline tissue, it is classified as a non-plant substance biologically. [0003] Seaweed is rich in nutrition and can be eaten in a variety of ways. For example, seaweed used to make sushi, rice crackers, etc. requires a large area of ​​seaweed to have toughness, softness and ductility, and also requires a certain degree of brittleness. Otherwise, when wrapping materials, seaweed will not Insufficient toughness, softness, and ductility are easily damaged, and laver is not easy to bite when it is insufficient in crispness during...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/337A23L33/105
Inventor 方敏
Owner FANGJIAPUZI PUTIAN GREEN FOOD
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