Dried seaweed sheet sandwiches and production technology thereof

The technology of sandwiched seaweed and production process is applied in the field of sandwiched seaweed and its production technology, which can solve the problems of low production efficiency, complicated production process, and easy to soil clothes, etc., and achieves the effects of high production efficiency, simple process and strong sense of hierarchy.

Active Publication Date: 2018-08-31
阿一波食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing sesame sandwich seaweed production process is complicated and the production efficiency is low, the product quality is not good, and the

Method used

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  • Dried seaweed sheet sandwiches and production technology thereof
  • Dried seaweed sheet sandwiches and production technology thereof
  • Dried seaweed sheet sandwiches and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of sandwich seaweed, including the following raw material components in parts by mass: 20 parts of dried laver, 20 parts of white sesame, 10 parts of nuts, 15 parts of white granulated sugar powdered sugar, 0.5 part of Trehalose, 3.5 parts of maltodextrin, 4.5 parts of fructose syrup, 0.5 parts of vegetable oil, 1 part of edible salt, 0.5 parts of starch, 0.5 parts of brewed soy sauce, 0.25 parts of yeast extract, 0.05 parts of Mushroom essence, 0.25 part of monosodium glutamate and 0.35 part of phospholipid.

[0027] Among them, dried seaweed contains two pieces of seaweed, trehalose, maltodextrin, fructose syrup, vegetable oil, edible salt, starch, brewed soy sauce, yeast extract, mushroom essence, sodium glutamate and phospholipids are stirred and mixed to form a seasoning liquid. The seasoning liquid is evenly coated on the upper surface of the first piece of seaweed, the particle size of the nut kernels, white sesame seeds and white sugar powde...

Embodiment 2

[0038] Embodiment two: a kind of sandwich seaweed, including the following raw material components by mass parts: 24 parts of dried laver, 25 parts of white sesame, 15 parts of nuts, 20 parts of white granulated sugar powdered sugar, 1 part of Trehalose, 4 parts of maltodextrin, 5 parts of fructose syrup, 1 part of vegetable oil, 1.5 parts of edible salt, 1 part of starch, 1 part of brewed soy sauce, 0.5 parts of yeast extract, 0.1 parts of Mushroom essence, 0.5 part of monosodium glutamate and 0.4 part of phospholipid.

[0039] Among them, dried seaweed contains two pieces of seaweed, trehalose, maltodextrin, fructose syrup, vegetable oil, edible salt, starch, brewed soy sauce, yeast extract, mushroom essence, sodium glutamate and phospholipids are stirred and mixed to form a seasoning liquid. The seasoning liquid is evenly coated on the upper surface of the first piece of seaweed, the particle size of the nut kernels, white sesame seeds and white sugar powder decreases in tu...

Embodiment 3

[0051] Embodiment three: a kind of sandwich seaweed, including the following raw material components by mass parts: 25-28 parts of dried laver, 30 parts of white sesame, 18-20 parts of nuts, 25 parts of white granulated sugar powdered sugar , 1.5 parts of trehalose, 4.5 parts of maltodextrin, 5.5 parts of fructose syrup, 1.5 parts of vegetable oil, 2 parts of edible salt, 1.5 parts of starch, 1.5 parts of brewed soy sauce, 0.75 parts of yeast extract , 0.15 parts of mushroom essence, 0.75 parts of monosodium glutamate and 0.45 parts of phospholipids.

[0052] Among them, dried seaweed contains two pieces of seaweed, trehalose, maltodextrin, fructose syrup, vegetable oil, edible salt, starch, brewed soy sauce, yeast extract, mushroom essence, sodium glutamate and phospholipids are stirred and mixed to form a seasoning liquid. The seasoning liquid is evenly coated on the upper surface of the first piece of seaweed, the particle size of the nut kernels, white sesame seeds and whi...

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Abstract

The invention relates to dried seaweed sheet sandwiches and a production technology thereof, and belongs to the technical field of dried seaweed sheet food processing. The dried seaweed sheet sandwiches comprise the following raw materials in parts by mass: 20-28 parts of dried nori, 20-30 parts of white sesame seeds, 10-20 parts of nut kernels, 15-25 parts of white granulated sugar powder, 0.5-1.5 parts of trehalose, 3.5-4.5 parts of maltodextrin, 4.5-5.5 parts of high fructose corn syrup, 0.5-1.5 parts of vegetable oil, 1-2 parts of edible salt, 0.5-1.5 parts of starch, 0.5-1.5 parts of fermented soy sauce, 0.25-0.75 part of a yeast extract, 0.05-0.15 part of lenthionine, 0.25-0.75 part of sodium glutamate, and 0.35-0.45 part of phospholipids. The production technology of the dried seaweed sheet sandwiches is simple and high in production efficiency; and the prepared dried seaweed sheet sandwiches are complete, free of large debris, free of mildew, delicious and crispy in taste, andvery good in flavor.

Description

technical field [0001] The invention belongs to the technical field of seaweed food processing, and in particular relates to a sandwich seaweed and a production process thereof. Background technique [0002] 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...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L27/00A23P20/20
CPCA23L17/60A23L27/00A23P20/20
Inventor 李宁波梁挺帅李莉莉
Owner 阿一波食品有限公司
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