Gracilaria lemaneiformis salad and preparation method thereof

A technology of asparagus and asparagus polysaccharides, which is applied in the field of food processing, can solve problems such as weak effects, and achieve the effect of good taste and high nutritional value

Inactive Publication Date: 2015-11-18
JINAN SHUNHAO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] 2. Antibacterial effect: Asparagus blunt-topped has antibacterial effect on Gram-positive bacteria. The ethanol extract of Asparagus blunt-topped containing lipids and triterpenoids has the strongest antibacterial activity, and the extract containing sterols also has antibacterial effect. Bacteriostatic, but weak

Method used

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  • Gracilaria lemaneiformis salad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] A preparation method of asparagus salad includes the following steps:

[0077] (1) Take salted asparagus stalk shreds, desalinate and clean, and control water for later use;

[0078] (2) Dissolve 0.04 parts of monosodium glutamate, 0.09 parts of refined salt, 0.08 parts of asparagus polysaccharide, 1.5 parts of milk powder, 0.03 parts of carrageenan in 1.5 parts of water, then add 0.8 parts of lemon juice, 0.6 parts of apple juice, and 0.6 parts of cooking wine; Stir evenly to obtain a mixture;

[0079] (3) Take 9 parts of Asparagus in step (1), sprinkle with 0.6 part of chili powder, 0.3 part of pepper, 0.2 part of sesame, and top with the mixture in step (2); then pour with 0.12 part of olive oil ;

[0080] (4) The above-mentioned asparagus salad is vacuum-packaged, and after packaging, it is quick-frozen at -30°C for 2 hours, and then the quick-frozen asparagus salad is stored at -18°C.

[0081] The preparation method of the above Asparagus polysaccharide is as follows:

[00...

Embodiment 2

[0094] A preparation method of asparagus salad includes the following steps:

[0095] (1) Take salted asparagus stalk shreds, desalinate and clean, and control water for later use;

[0096] (2) Dissolve 0.04 parts of monosodium glutamate, 0.09 parts of refined salt, 0.08 parts of asparagus polysaccharide, 1.5 parts of milk powder, 0.03 parts of carrageenan in 1.5 parts of water, then add 0.8 parts of lemon juice, 0.6 parts of apple juice, 0.6 parts of cooking wine, 2.5 parts of sucrose monolaurate, 0.1 part of modified starch; stir evenly to obtain a mixture;

[0097] (3) Take 9 parts of Asparagus from step (1), blanch them in 90℃ water for 2-6min, take out and control the water, and sprinkle with 0.6 part of chili powder, 0.3 part of pepper, 0.2 part of sesame, and top with step ( 2) The mixture in; then top with 0.12 parts of olive oil;

[0098] (4) The above-mentioned asparagus salad is vacuum-packaged, and after packaging, it is quick-frozen at -30°C for 2 hours, and then the qui...

Embodiment 3

[0103] A preparation method of asparagus salad includes the following steps:

[0104] (1) Take salted asparagus stalk shreds, desalinate and clean, and control water for later use;

[0105] (2) Dissolve 0.02 part of MSG, 0.05 part of refined salt, 0.05 part of Asparagus polysaccharide, 0.5 part of milk powder, 0.02 part of carrageenan in 1 part of water, then add 0.5 part of lemon juice, 0.2 part of apple juice, 0.2 part of cooking wine; Stir evenly to obtain a mixture;

[0106] (3) Take 9 parts of asparagus in step (1), sprinkle 0.2 part of chili powder, 0.1 part of pepper, 0.1 part of sesame, top with the mixture in step (2); then pour 0.05 part of olive oil ;

[0107] (4) The above-mentioned asparagus salad is vacuum-packaged, and after packaging, it is quick-frozen at -30°C for 2 hours, and then the quick-frozen asparagus salad is stored at -18°C.

[0108] The preparation method of the above Asparagus polysaccharide is as follows:

[0109] Wash the fresh asparagus, cut into section...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to gracilaria lemaneiformis salad and a preparation method thereof. The gracilaria lemaneiformis salad is prepared from the following raw materials in parts by weight: 4-15 parts of gracilaria lemaneiformis, 1-3 parts of water, 0.1-0.4 part of sesame, 0.02-0.08 part of monosodium glutamate, 0.05-0.2 part of refined salt, 0.05-0.15 part of gracilaria lemaneiformis polysaccharide, 0.2-1.2 parts of chili powder, 0.1-0.6 part of pepper powder, 0.5-4 parts of milk powder, 0.5-2 parts of lemon juice, 0.2-2 parts of apple juice, 0.2-1.2 parts of cooking wine, 0.02-0.05 part of edible gum, 0.05-0.2 part of olive oil, 0.5-3 parts of emulsifier and 0.05-0.3 part of modified starch. The gracilaria lemaneiformis salad prepared by adopting the method has a good taste, and is ready-to-eat with high nutritional value. No fishy smell is the most remarkable characteristic of the gracilaria lemaneiformis salad, which can be used for solving the problem of the unacceptable fishy smell of the gracilaria lemaneiformis.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a asparagus salad and a preparation method thereof. Background technique [0002] Salad, as a seasoning snack in Western-style meals, has become more and more diverse with the increasing expansion of raw materials and the familyization of production methods. Fresh lettuce, boiled vegetables, fish, meat, and of course more fruits can all become the main ingredients of salad. Even the same main ingredient and several ingredients, with slight changes, such as changes in cutting methods and ingredient procedures, will become another salad. Salads are made with various cool clinker or raw materials that can be eaten directly, processed into smaller shapes, and then mixed with condiments or topped with various cold sauces or cold sauces. There are a wide range of raw materials for salads, and various vegetables, fruits, seafood, eggs, meat, etc. can be used in the prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/09A23L17/60
CPCA23V2002/00A23V2250/202
Inventor 张英
Owner JINAN SHUNHAO BIOTECH CO LTD
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