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Preparation method of sargassum tea

A technology of seaweed tea and sargassum, which is applied in the food field, can solve the problems of few nutrients, single taste, and few people who eat it.

Inactive Publication Date: 2017-06-20
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has a single taste, a strong fishy smell, and few nutrients, so there are very few people who eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of seaweed tea, comprising the following steps:

[0021] (1) Put fresh sargassum, carrageen, sea cabbage, and agaric in a weight ratio of 2:1:5:1 in a steamer. The volume ratio of acetic acid and water in the steamer is 1:10. Steam for 15 minutes and take out. Put the deodorized and softened sargassum, carrageen, sea cabbage, and agaricus in a drying oven, dry them at 65°C for 65 minutes, and crush them through a 100-mesh sieve after drying to obtain seaweed powder;

[0022] (2) Fish scales are yellow croaker scales. Clean the fish scales, put them into boiling deodorizing liquid and cook for 100 minutes, remove and drain, put them in a drying oven, dry them at 50°C for 75 minutes, and crush them through a 100-mesh sieve after drying. Get fish scale powder.

[0023] The preparation method of the deodorizing liquid is: green onion, ginger, Chinese prickly ash, Piperia, Angelica dahurica, Allspice, ebony, osmanthus, Chinese toon leaf, water according...

Embodiment 2

[0028] A preparation method of seaweed tea, comprising the following steps:

[0029] (1) Put fresh sargassum, carrageen, sea cabbage, and agaric in a weight ratio of 2:2:3:1 in a steamer. The volume ratio of acetic acid and water in the steamer is 1:10. Steam for 18 minutes and take out. Put the deodorized and softened sargassum, carrageen, sea cabbage, and agaricus in a drying oven, dry at 60°C for 60 minutes, and crush them through a 100-mesh sieve after drying to obtain seaweed powder;

[0030] (2) Fish scales are yellow croaker scales. Clean the fish scales, put them into boiling deodorizing liquid and cook for 110 minutes, remove and drain, put them in a drying oven, dry them at 52°C for 70 minutes, and crush them through a 100-mesh sieve after drying. Get fish scale powder.

[0031] The preparation method of the deodorizing liquid is: green onion, ginger, Chinese prickly ash, Piperia, Angelica dahurica, Allspice, ebony, osmanthus, Chinese toon leaf, water according to t...

Embodiment 3

[0036] A preparation method of seaweed tea, comprising the following steps:

[0037] (1) Put fresh sargassum, carrageen, sea cabbage, and agaric in a weight ratio of 3:1:4:2 in a steamer. The volume ratio of acetic acid and water in the steamer is 1:5. Steam for 16 minutes and take out. Put the deodorized and softened sargassum, carrageen, sea cabbage, and agaricus in a drying oven, dry them at 60°C for 70 minutes, and crush them through a 110-mesh sieve after drying to obtain seaweed powder;

[0038] (2) The fish scales are yellow croaker scales. Clean the fish scales, put them into boiling deodorizing liquid and cook for 120 minutes, remove and drain, put them in a drying oven, dry them at 55°C for 80 minutes, and crush them through a 110-mesh sieve after drying. Get fish scale powder.

[0039] The preparation method of the deodorizing liquid is: green onion, ginger, Chinese prickly ash, Piperia, Angelica dahurica, Allspice, ebony, osmanthus, Chinese toon leaf, water accord...

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PUM

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Abstract

The invention provides a preparation method of sargassum tea. The preparation method comprises the following steps of adding sargassum, fucus crispus, sea lettuce and gelidium amansii into a steaming pot for steaming, putting into a drying box for drying, crushing after the drying is completed, and screening by a screen net, so as to obtain sargassum powder; cleaning fish scales, putting into boiled fishy smell removal liquid for boiling, fetching out, removing water, putting into the drying box for drying, crushing after the drying is completed, and screening by the screen net, so as to obtain fish scale powder; mixing the sargassum powder and the fish scale powder, and adding lactulose to blend; crushing by a superfine crusher, sterilizing by microwaves, and finally packaging in a vacuum way, so as to obtain the sargassum tea. The sargassum tea has the advantage that by using the sargassum, the fucus crispus, the sea lettuce and the gelidium amansii as main raw materials, and containing the fish scale powder, the flavor is compounded, and nutrients are rich.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of seaweed tea. Background technique [0002] Seaweed tea is a functional drink. Its brewing method is simple. It can be brewed in boiling water or boiled in water for hot drinks. Existing seaweed tea generally takes kelp as a raw material, which is baked and pulverized. It has a single taste, a strong fishy smell, and few nutrients, so there are very few people who eat it. Contents of the invention [0003] The invention provides a method for preparing seaweed tea. The prepared seaweed tea has no fishy smell, is rich in nutrition, and is suitable for public consumption. The invention also provides a preparation method thereof. [0004] The present invention realizes through following technical scheme: [0005] A preparation method of seaweed tea, comprising the following steps: [0006] (1) Fresh sargassum, carrageen, sea cabbage, and agaric are put into the steame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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