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Processing technology of seasoning nori

A processing technology and seaweed technology, which is applied in the field of seasoning seaweed processing technology, can solve the problems that the soaking time of salt water and the concentration of salt water are not optimally matched, and there is no natural raw material for freshening.

Inactive Publication Date: 2017-05-03
南通金鼎海苔有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem in the preparation method of the seasoned green seaweed is that the control of the salt water immersion time and the concentration of the salt water is not optimally coordinated, and the ingredients in the seasoning do not have fresh natural raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention discloses a seasoning seaweed processing technology, the main steps of which are as follows:

[0020] (1) Put the cleaned raw seaweed into the salt water with a concentration of 4%-4.5% and soak for 15 minutes;

[0021] (2) Dehydrating the soaked raw seaweed so that the water content of the raw seaweed is 10-15%.

[0022] (3) Evenly stir together the dehydrated raw seaweed and seasoning prepared in advance;

[0023] (4) Bake the seaweed twice again to make the water content of the seaweed ≤ 5%, and cool the seaweed.

[0024] On the basis of the above process, in order to ensure that the seaweed has a moderate salty taste and avoid uneven saltiness, the raw seaweed is completely immersed in salt water.

[0025] On the basis of the above process, in order to make the seaweed more natural and healthy, the seasoning ingredients are sugar, peanut oil, seafood extract and apple cider vinegar, and the proportion is 3:1:3:1.

[0026] On the basis of the above p...

Embodiment 2

[0028] On the basis of Example 1, the proportion of seasoning ingredients is changed to 2:1:2:1, and the proportion of seasoning and seaweed is changed to 1:6.

Embodiment 3

[0030] On the basis of embodiment 1, the proportion of seasoning ingredients is changed into 1:1:1:1, and the proportion of seasoning and seaweed is changed into 1:5.

[0031] Shown by the result of embodiment 1, embodiment 2 and embodiment 3, the seasoning seaweed taste that embodiment 2 makes is moderate, and its effect is optimal.

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Abstract

The invention relates to a processing technology of seasoning nori. The processing technology comprises the main steps of putting thoroughly-cleaned raw materials namely nori in salt water of which the concentration is 4%-4.5% for soaking for 15 minutes; performing dehydration treatment on the soaked raw material namely the nori, so that the water content of the raw material namely the nori is 10-15%; uniformly stirring the raw material namely the nori, after being subjected to the dehydration treatment, and preprepared seasoning together; and baking the nori twice, so that the water content of the nori is smaller than or equal to 5%, and cooling the nori. The processing technology disclosed by the invention has the following advantages that the concentration of the salt water and the soaking time are verified through repeated practice, the concentration and the time, which are used in the technology, can well guarantee that the nori absorbs table salt, and besides, the nori cannot be over-salty. Natural delicate flavor enhancing raw materials are added, so that the seasoning nori is healthy and green.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a seasoning seaweed processing technology. Background technique [0002] There are generally roasted nori and seasoned nori as nori for eating on a table or the like. Seasoned seaweed generally has a sweet seasoning liquid (seasoning) so it is easy to eat and suitable for a wide range of age groups. [0003] Patent No. 200310104943.0 discloses a seasoned green seaweed and its preparation method. Its appearance is green dry product green seaweed with seasoning granules. Soak in water for about 10 minutes; dehydrate the raw materials soaked in salt water; evenly mix the seasoning with the dehydrated wet raw materials, the weight ratio of the salt and monosodium glutamate in the seasoning to the dry green seaweed is 1:0.1-0.2 , and the weight ratio of the white sugar in the seasoning to the dried green seaweed is 1: 0.15-0.3; the wet green seaweed with the seasoning is dried at a te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60
Inventor 肖军
Owner 南通金鼎海苔有限公司
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