Eucheuma instant food and its seasoning and preparation method

A kylin vegetable and seasoning technology is applied in the directions of food ingredients as taste improvers, food ultrasonic treatment, food ingredients as taste improvers, etc., which can solve the problems of lack of elasticity, rough taste, and affecting food quality
CN107927635BActive Publication Date: 2021-04-27SANYA YANGYUMING BIOTECH CO LTD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
SANYA YANGYUMING BIOTECH CO LTD
Publication Date
2021-04-27

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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.
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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 β…  and β…‘. 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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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