Processing method of salted kelp

A processing method and technology of salted kelp, which is applied in the field of processing, can solve problems such as stickiness, heavy bitter smell, and excessive salt

Inactive Publication Date: 2017-01-04
黄震
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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 is inelastic, sticky...

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Process flow:

[0023] Material selection—cleaning—blanching—cooling—draining—mixing salt—pickled—draining—shearing and shaping—inspection and packaging

[0024] The processing method of salted kelp consists of the following steps:

[0025] (1) Material selection: collection and processing in spring and summer every year; generally choose kelp in the young and tender stage that grows in the sea with unimpeded seawater and pollution-free sea; avoid being polluted by other substances and preventing strong light exposure during transportation;

[0026] (2) Cleaning: clean with clean water to remove silt and sundries; the cleaning time should not be too long, i.e. dipping should not exceed about 1 minute; % of mannitol, in line with the standard nutritional content of the product;

[0027] (3) Blanching: use seawater for blanching or fresh water and salt for blanching, and the blanched kelp should be bright and green; generally, the weight ratio of water to kelp is 4.5-5....

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PUM

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Abstract

The invention discloses a processing method of salted kelp. The processing method includes the steps of (1), selecting materials; (2), cleaning; (3), blanching, to be more specific, blanching the kelp with water of 80-85 DEG C for 15-30 seconds, wherein normally the weight ratio of the water to the kelp is (4.5-5.5):(0.8-1.5); (4), cooling; (5), draining for the first time; (6) mixing with salt, to be more specific, adding refined salt with the weight being 30-35% of the weight of the kelp into the kelp, adding preservatives with the weight being 3-5%.. of the weight of the kelp, and evenly stirring to guarantee that the kept does not rot; (7), pickling with salt; (8), draining, and performing self-pressure dewatering for 5 days until the water content is lowered to 50%. The processing method has the advantages that the problem that the kelp processed by methods in the prior art is poor in quality is solved, the processing quality of the kelp is improved, the method is simple in step and high in operability, and the kelp processed by the method is elastic, non-sticky, free of salting out, free of impurities, free of odor, free of evident kelp smell and astringency, bright green in color and crispy and tender in taste.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of salted kelp. Background technique [0002] As we all know, kelp is also known as kelp, which is rich in various nutrients such as iodine, minerals, carbohydrates, and protein, and physiologically active ingredients such as dietary fiber. In addition, it also contains β-carotene, thiamine, riboflavin, Vitamins and other nutrients are extremely rich. But because sea-tangle is tan in appearance, and bitter fishy smell is heavier, inelastic, sticky, pan-salt, has impurity and peculiar smell, brings certain difficulty to edible and further processing. Therefore, improving the color and luster of above-mentioned sea-tangle, reducing the fishy smell of sea-tangle etc. have become the common problems of sea-tangle food processing. Contents of the invention [0003] The purpose of this invention is to provide a kind of processing method of salted kelp. [0004]...

Claims

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Application Information

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IPC IPC(8): A23L17/60
Inventor 黄震
Owner 黄震
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