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Primary-taste nori and making technology thereof

A production process and technology of seaweed, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve problems such as changes in seaweed, maintain softness and brittleness, rich in nutrients, and improve probiotic activity. Effect

Inactive Publication Date: 2017-08-11
JINJIANG LILV FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to meet the tastes of different groups of people and enrich the types of seaweed products, various manufacturers have launched seaweeds with different flavors and health functions. Relatively, the products of different manufacturers are different and meet the requirements of modern consumers, but , adding different reagents will greatly change the original taste of seaweed

Method used

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  • Primary-taste nori and making technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Original seaweed, including the following raw materials in parts by mass: 1 part of dry seaweed, 0.1 part of compound seasoning liquid, wherein, the compound seasoning liquid includes the following raw materials in parts by mass: 20 parts of soy sauce, 18 parts of white sugar 1 part of glucose syrup, 11 parts of fructose syrup, 4 parts of monosodium glutamate, 3 parts of edible salt, 1 part of yeast extract, 0.04 part of 5'-taste nucleotide disodium, and 0.001 part of food flavor.

[0039] The manufacture craft of described original seaweed, comprises the steps:

[0040] Step 1. Screening and Serving:

[0041] The screening step is to remove impurities, weigh and distinguish the thickness of dried variegated laver, and place it in the vegetable feeder to obtain spare laver, wherein the thickness of the spare laver is 17 μm, and the conveying speed of the vegetable feeder is 190 sheets / min;

[0042] Step 2. Baking once:

[0043] Put the spare laver obtained in step 1 ...

Embodiment 2

[0058] Original seaweed, including the following raw materials in parts by mass: 3 parts of dry seaweed, 0.3 parts of compound seasoning liquid, wherein, the compound seasoning liquid includes the following raw materials in parts by mass: 22 parts of soy sauce, 20 parts of white sugar 18 parts of glucose syrup, 12 parts of fructose syrup, 5 parts of monosodium glutamate, 4 parts of edible salt, 2 parts of yeast extract, 0.05 part of 5'-taste nucleotide disodium, and 0.002 part of edible essence.

[0059] The manufacture craft of described original seaweed, comprises the steps:

[0060] Step 1. Screening and Serving:

[0061] The screening step is to remove impurities, weigh and distinguish the thickness of dried variegated laver, and place it in the vegetable feeder to obtain spare laver, wherein the thickness of the spare laver is 18.5 μm, and the conveying speed of the vegetable feeder is 200 μm. sheets / min;

[0062] Step 2. Baking once:

[0063] Put the spare laver obtai...

Embodiment 3

[0078] Original seaweed, including the following raw materials in parts by mass: 5 parts of dry seaweed, 0.5 part of compound seasoning liquid, wherein, the compound seasoning liquid includes the following raw materials in parts by mass: 24 parts of soy sauce, 21 parts of white sugar 20 parts of glucose syrup, 13 parts of fructose syrup, 6 parts of monosodium glutamate, 5 parts of edible salt, 3 parts of yeast extract, 0.06 part of 5'-taste nucleotide disodium, and 0.003 part of food flavor.

[0079] The manufacture craft of described original seaweed, comprises the steps:

[0080] Step 1. Screening and Serving:

[0081] The screening step is to remove impurities, weigh and distinguish the thickness of dried variegated laver, and place it in the vegetable feeder to obtain spare laver, wherein the thickness of the spare laver is 19 μm, and the conveying speed of the vegetable feeder is 210 sheets / min;

[0082] Step 2. Baking once:

[0083] Put the spare laver obtained in st...

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Abstract

The invention relates to primary-taste nori and a making technology thereof, and belongs to the technical field of nori. The primary-taste nori disclosed by the invention comprises the following raw materials in parts by mass: 1-5 parts of dried porphyra yezoensis and 0.1-0.5 part of composite seasoning fluid, wherein the composite seasoning fluid comprises the following raw materials in parts by mass: 20-24 parts of a soy sauce, 18-21 parts of white granulated sugar, 17-20 parts of glucose syrup, 11-13 parts of high fructose corn syrup, 4-6 parts of monosodium glutamate, 3-5 parts of edible salt, 1-3 parts of a yeast extract, 0.04-0.06 part of disodium 5'-ribonucleotide and 0.001-0.003 part of edible essence. The making technology of the primary-taste nori comprises the following steps of performing screening, supplying dried porphyra yezoensis, performing baking for the first time, feeding fluid for seasoning, performing baking for the second time and performing baking for the third time. The primary-taste nori disclosed by the invention is rich in nutrition, pure in taste, natural in material usage, hygienic and safe.

Description

technical field [0001] The invention belongs to the technical field of seaweed, and in particular relates to an original seaweed and a production process thereof. Background technique [0002] Seaweed: After the seaweed is roasted, its texture is crisp and tender, and it melts in the mouth, especially after seasoning, adding oil, salt and other seasonings, it turns into a particularly delicious "seaweed". Seaweed concentrates various B vitamins in seaweed, especially riboflavin and niacin, as well as a lot of vitamin A and vitamin E, and a small amount of vitamin C. Seaweed contains about 15% minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc., which are necessary for maintaining normal physiological functions. Selenium and iodine are especially rich in them. These minerals can help the human body Maintaining the body's acid-base balance is beneficial to the growth and development of children, and it is also helpful for the eld...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L33/145A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/324A23V2250/61A23V2250/606A23V2250/218
Inventor 许裕华黄长贤吴鸿育
Owner JINJIANG LILV FOOD
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