Eucheuma instant food and its seasoning and preparation method

Abstract

The invention relates to Eucheuma instant food, seasoning and preparation method thereof. The seasoning comprises the following raw materials in parts by weight: 8-20 parts of water, 3-8 parts of sodium chloride, 0.5-2 parts of potassium chloride, 10-20 parts of glucose syrup, 1-6 parts of trehalose, 4-parts of white vinegar powder 10 parts, 0.5-3 parts of corn oil, 0.3-1.5 parts of light soy sauce, 0.3-1.5 parts of chicken essence, 0.3-1.5 parts of white sesame, 0.2-0.8 parts of garlic, 0.2-0.8 parts of onion, 0.2-0.8 parts of waxy potato raw starch share. The preparation method of the Eucheuma instant food of the present invention comprises the steps of inactivating enzymes, cleaning, soaking, sterilizing, seasoning and the like. The Eucheuma ready-to-eat food prepared by the present invention has sweet and sour flavor, crisp taste, good storage stability, long shelf life, no preservatives and low salt content, which ensures food safety and makes Eucheuma traditional Food is gradually moving towards industrial scale production.

Description

technical field [0001] The invention relates to the field of food technology processing, in particular to a Eucheuma instant food and its seasoning and preparation method. Background technique [0002] Eucheuma is a tropical and subtropical large marine algae, which is mainly abundant in some coastal areas such as Hainan Province and Guangdong in my country. The main components of Hainan dried Eucheuma are total sugar, cellulose and minerals. Among them, the moisture content is about 20%, the polysaccharide is 72-80% (carrageenan 70-75%, cellulose 2-5%), and the protein and fat content are relatively low, respectively 2-3% and 0.2-0.3%. The main ingredient is carrageenan, specifically Kappa Ⅰ and Ⅱ. Carrageenan is a high molecular linear polysaccharide with good gelling, thickening, emulsifying, moisturizing and protein stabilizing properties. Kappa type I and type II form hard brittle glue and hard elastic glue respectively, but both of them have the characteristics of l...

AI Technical Summary

Problems solved by technology

This processing method can significantly improve the elasticity of Eucheuma, but there are residues of chemical reagents caused by insufficient cleaning, and there are potential safety hazards for eating; at the same time, during storage, as time goes by, the texture of Eucheuma will decrease in elasticity and the appearance will gradually disintegrate. fragmentation phenomenon

The reason is that the surface layer of Eucheuma has a layer of waxy covering, which is composed of cell walls. The main component of the cell wall is cellulose, and the middle layer of the two cell walls is composed of pectin. The cellulose and pectin play the role of adhesion. However, cellulose and pectin are not stable. When they are affected by endogenous enzymes such as cellulase and pectinase, they will decompose and lose their cohesive force to the contents, making the kylin The structure of Eucheuma is separated, which leads to the loose structure of Eucheuma during storage, and it is easy to form fragments, and the taste lacks elasticity and rough taste, which affects the quality of food

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