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A kind of sandwich seaweed and its production process

A sandwich seaweed and production process technology, applied in the field of sandwich seaweed and its production process, can solve the problems of low production efficiency, complex production process, easy to stain clothes, etc., and achieve the effect of high production efficiency, simple process, and excellent taste

Active Publication Date: 2021-09-17
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 sandwich material is easy to scatter and separate from the seaweed, causing consumers to easily stain clothes and pollute the environment when eating

Method used

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  • A kind of sandwich seaweed and its production process
  • A kind of sandwich seaweed and its production process
  • A kind of sandwich seaweed and its production process

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 a sandwich seaweed and a production process thereof, belonging to the technical field of seaweed food processing. The sandwich seaweed comprises the following raw material components in parts by mass: 20-28 parts of dried laver, 20-30 parts of white sesame, 10-20 parts of nuts, 15-25 parts of white granulated sugar, 0.5 ‑1.5 parts trehalose, 3.5‑4.5 parts maltodextrin, 4.5‑5.5 parts fructose syrup, 0.5‑1.5 parts vegetable oil, 1‑2 parts edible salt, 0.5‑1.5 parts starch, 0.5‑1.5 parts 0.25-0.75 parts of brewed soy sauce, 0.25-0.75 parts of yeast extract, 0.05-0.15 parts of mushroom essence, 0.25-0.75 parts of monosodium glutamate and 0.35-0.45 parts of phospholipids. The sandwich seaweed has a simple production process and high production efficiency, and the product is complete without large debris and mildew, and has a crispy taste and excellent taste.

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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Patent Type & Authority Patents(China)
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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