Production method for low-temperature fried kelp crisp chips

A low-temperature frying and production method technology, applied in food science and other directions, can solve problems such as inconvenience of eating and poor taste, and achieve the effects of convenient eating, spicy taste and high nutritional value

Inactive Publication Date: 2016-04-20
山东海之宝海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of inconvenient eating and poor taste in existing kelp dried and salted kelp products, the present invention provides a production method of low-temperature fried kelp chips with advanced technology, reasonable steps and feasible operation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A production method of low-temperature fried kelp chips, which undergoes the following process steps:

[0023] (1) Soaking and rinsing of raw materials Select dried kelp as raw material, soak it in fresh water 4 times its weight for 3 hours, and remove the coarse salt on the surface of kelp; after soaking, put it into clean water for stirring and rinsing to remove the surface of kelp Sediment and attachments;

[0024] (2) slice the sea-tangle after rinsing that obtains in step (1) and cut into the sea-tangle sheet of 2cm * 3cm;

[0025] (3) Sugar soaking treatment Put the kelp slices obtained in step (2) into the sugar solution for sugar soaking treatment, wherein the weight ratio of the kelp slices to the sugar solution is 1:1.5, and the sugar soaking time is 3h; wherein, the sugar The liquid is obtained by mixing maltose syrup with a maltose content of 50% and water at a weight ratio of 2:3;

[0026] (4) dehydration puts the kelp sheet after soaking in sugar obtaine...

Embodiment 2

[0034] A production method of low-temperature fried kelp chips, which undergoes the following process steps:

[0035] (1) Raw material soaking and rinsing Select dried kelp as the raw material, soak it in fresh water 5 times its weight for 1.5 hours, and remove the coarse salt on the surface of the kelp; after soaking, put it in clean water for stirring and rinsing to remove the kelp Surface sediment and attachments;

[0036] (2) slice the sea-tangle after rinsing that obtains in step (1) and cut into the sea-tangle sheet of 4cm * 3cm;

[0037] (3) Sugar soaking treatment Put the kelp slices obtained in step (2) into the sugar solution for sugar soaking treatment, wherein the weight ratio of the kelp slices to the sugar solution is 1:2, and the sugar soaking time is 2h; wherein, the sugar The liquid is obtained by mixing maltose syrup with a maltose content of 48% and water at a weight ratio of 1.6:3;

[0038] (4) dehydration puts the kelp sheet after soaking in sugar obtain...

Embodiment 3

[0046] A production method of low-temperature fried kelp chips, which undergoes the following process steps:

[0047] (1) Raw material soaking and rinsing Select dried kelp as the raw material, immerse it in fresh water 3.5 times its weight and soak it for 3.5 hours to remove the coarse salt on the surface of the kelp; after soaking, put it into clean water for stirring and rinsing to remove the kelp Surface sediment and attachments;

[0048] (2) slice the sea-tangle after the rinsing that obtains in step (1) and cut into the sea-tangle piece of 4cm * 4cm;

[0049] (3) Sugar soaking treatment Put the kelp slices obtained in step (2) into the sugar solution for sugar soaking treatment, wherein the weight ratio of the kelp slices to the sugar solution is 1:1, and the sugar soaking time is 3h; wherein, the sugar The liquid is obtained by mixing maltose syrup with a maltose content of 52% and water at a weight ratio of 1:3;

[0050](4) dehydration puts the kelp sheet after soaki...

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PUM

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Abstract

The invention discloses a production method for low-temperature fried kelp crisp chips. The problems that existing dried and salted kelp products are inconvenient to eat and poor in taste are mainly solved. The production method includes the steps that dry kelp raw materials are cleaned after being soaked in fresh water, silt and attachments are removed, and the dry kelp raw materials are cut into pieces; the kelp pieces are soaked in sugar, dewatered, quickly frozen and then subjected to low-temperature vacuum frying, seaweed flavor powder and baked agar powder are added for flavoring, and the finished low-temperature fried kelp crisp chips are obtained after packaging is completed. The production method is simple in process, reasonable in step and convenient to operate. The low-temperature fried kelp crisp chips produced through the method are high in nutritive value, stable in quality, crisp in taste, spicy in flavor and convenient to carry and eat.

Description

technical field [0001] The invention relates to the preparation of edible seaweed aquatic food products, in particular to a production method of low-temperature fried seaweed chips. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. Studies have shown that kelp is rich in alginic acid, mannitol, crude fiber, vitamins, iodine, potassium, sodium, calcium, magnesium, iron and other ingredients. It is known as "longevity vegetable", "sea vegetable", "iodine-containing champion "Reputation. Regular consumption can effectively prevent diseases such as high blood pressure, ulcers, and liver cirrhosis. At present, kelp is mostly marketed in the city as dry products and salted kelp. When people eat the above-mentioned kelp products, they need to soak, water or desalinate the kelp products, and soaking kelp is not easy to control the water content of the kelp, too much water will easily stick between the kelp, and too litt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L33/00
Inventor 刘晓勇王少茜张晓鑫
Owner 山东海之宝海洋科技有限公司
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