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A kind of preparation method of delicious red cabbage

A technology of red cabbage and delicious, which is applied in the field of preparation of delicious red cabbage, can solve the problems of low product price, rough processing method, and inclusion, and achieve the effect of rich nutrition, increased value, and good taste

Active Publication Date: 2018-07-20
FISHERIES RES INST OF FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the red cabbage is only processed for initial processing, that is, the red cabbage is washed, dried, and packaged and directly enters the market. The processing method is rough, and the product is often mixed with sand and other impurities. The price of the product is low, and the added value is not high.

Method used

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  • A kind of preparation method of delicious red cabbage

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preparation example Construction

[0028] The invention discloses a preparation method of delicious red cabbage. The raw materials are prepared by removing impurities, washing, seasoning, drying, roasting and packaging.

[0029] Specific steps are as follows:

[0030] (1) Remove impurities: pick out algae and other impurities visible to the naked eye;

[0031] (2) Cleaning with flowing water in the three-stage sink, and the water temperature is lower than 20°C;

[0032] First-level sink: rinse with clean sea water, stirring speed 50-60rpm, rinse for 3-5min;

[0033] Secondary sink: rinse with tap water, stirring speed 30-40rpm, rinse for 15-20min;

[0034] Three-stage sink: rinse with tap water, stirring speed 10-20rpm, rinse for 5-10min;

[0035] After rinsing, remove and drain;

[0036] (3) Preparation of seasoning liquid

[0037] Fishy liquid: by weight, 0.2-1 part of cinnamon bark, 0.1-0.5 part of star anise, 0.2-0.6 part of cumin, 100 parts of drinking water, boil for 10 minutes;

[0038] Compound fl...

Embodiment 1

[0051] The invention discloses a preparation method of delicious red cabbage. The raw materials are prepared by removing impurities, washing, seasoning, drying, roasting and packaging.

[0052] Specific steps are as follows:

[0053] (1) Remove impurities: pick out algae and other impurities visible to the naked eye;

[0054] (2) Cleaning with flowing water in the three-stage sink, and the water temperature is lower than 20°C;

[0055] First-level sink: rinse with clean sea water, stirring speed 50rpm, rinse for 3min;

[0056] Secondary tank: rinse with tap water, stirring speed 30rpm, rinse for 15min;

[0057] Three-stage sink: rinse with tap water, stir at 10rpm, rinse for 5min;

[0058] After rinsing, remove and drain;

[0059] (3) Preparation of seasoning liquid

[0060] Fishy liquid: by weight, 0.2 part of cinnamon, 0.1 part of star anise, 0.2 part of cumin, 100 parts of drinking water, boiled and simmered for 10 minutes;

[0061] Compound flavoring agent: by weight...

Embodiment 2

[0074] The invention discloses a preparation method of delicious red cabbage. The raw materials are prepared by removing impurities, washing, seasoning, drying, roasting and packaging.

[0075] Specific steps are as follows:

[0076] (1) Remove impurities: pick out algae and other impurities visible to the naked eye;

[0077] (2) Cleaning with flowing water in the three-stage sink, and the water temperature is lower than 20°C;

[0078] First-level sink: rinse with clean sea water, stirring speed 60rpm, rinse for 5min;

[0079] Secondary tank: rinse with tap water, stirring speed 40rpm, rinse for 20min;

[0080] Three-stage sink: rinse with tap water, stir at 20rpm, rinse for 10min;

[0081] After rinsing, remove and drain;

[0082] (3) Preparation of seasoning liquid

[0083] Deodorization liquid: by weight, 1 part of cinnamon, 0.5 part of star anise, 0.6 part of cumin, 100 parts of drinking water, boiled and boiled for 10 minutes;

[0084] Compound flavoring agent: by wei...

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Abstract

The present invention discloses a delicious bangia atropurpurea dish preparation method which comprises the following steps: the raw materials are purified, washed, seasoned, oven-dried, baked and packaged to obtain the finished products. The prepared bangia atropurpurea dish products have good mouthfeel, are crisp and rich in agreeable aftertaste, have rich nutrition, and increase the values and product sales of bangia atropurpurea.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a preparation method of delicious red cabbage. Background technique [0002] Red cabbage belongs to economic seaweed, which has high edible value, rich nutrition, high content of protein, fatty acid and various amino acids. The crude protein content of red cabbage is 35-40%, and the content of essential amino acids is very balanced. Unsaturated fatty acids account for 80-85% of the total fatty acids, of which EPA accounts for 50-50%. Red cabbage is delicious and a high-end "sea green vegetable" that sells well in the market. In addition, red cabbage also has high medicinal value. It is not only rich in iodine, but also contains disodium alginate, which has obvious effects of lowering blood fat, dilating blood vessels, improving microcirculation, lowering blood pressure and lowering blood sugar. At present, red cabbage is only processed for initial processing, that ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/60A23L27/00
Inventor 刘智禹吴靖娜路海霞廖登远潘南
Owner FISHERIES RES INST OF FUJIAN
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