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A kind of kombu zongzi leaf and preparation method thereof

A technology of zongzi leaves and kelp, applied in the field of food processing, to achieve soft taste, good color protection effect, and good color effect

Active Publication Date: 2019-02-01
SHANDONG ORIENTAL OCEAN SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no Zongye that adopts kombu kelp as raw material, so as to achieve a product that not only wraps the rice dumpling, but also directly uses the Zongye leaves. Therefore, it is necessary to propose an effective technical solution to solve the above problems

Method used

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  • A kind of kombu zongzi leaf and preparation method thereof
  • A kind of kombu zongzi leaf and preparation method thereof
  • A kind of kombu zongzi leaf and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of kombu kelp Zongzi leaf, the steps comprise:

[0027] 1. Rehydration and cleaning: Weigh 2kg of fresh kelp and soak it in tap water for 4 hours to fully rehydrate it, then wash the rehydrated kelp several times to remove sediment and excess salt.

[0028] 2. Softening and degumming: put the above-mentioned processed kombu sea-tangle in 8Kg concentration of 0.25% K 2 CO 3 Soak in the solution for 80 minutes at 55°C.

[0029] 3. Dealkalization: K 2 CO 3 The kombu kelp soaked in the solution is rinsed 3 times with 20°C clear water, each time for 1 minute, and the water consumption is 10Kg each time, and drained after rinsing.

[0030] 4. Dehydration and color protection: the drained kelp is dried by superheated steam drying method, the temperature is 120°C, the treatment time is 14 minutes, and the moisture content of the kelp is dried to 65%.

[0031] 5. Shaping: Trimming the dried and processed kelp leaves into the size and shape of zo...

Embodiment 2

[0036] A kind of preparation method of kombu kelp Zongzi leaf, the steps comprise:

[0037] 1. Rehydration and cleaning: Weigh 1kg of dried kombu kelp for rehydration, wash it several times to remove sediment and excess salt, and the weight of kombu kombu after rehydration is 1.8Kg.

[0038] 2. Softening and degumming: put the above-mentioned treated kombu sea-tangle in 7.2Kg of 0.20% K 2 CO 3 Soak in the solution for 70 minutes at 55°C.

[0039] 3. Dealkalization: K 2 CO 3 The kelp kagome soaked in the solution is rinsed 3 times with 20°C clear water, each time for 1 minute, and the water consumption is 9Kg each time, and drained after rinsing.

[0040] 4. Drying: Dry the drained kombu sea-tangle by superheated steam drying method under the conditions of temperature 120° C., treatment time of 14 minutes, and dry until the moisture content of the kagome kombu is 65%.

[0041] 5. Shaping: Trimming the dried and processed kelp leaves into the size and shape of zongzi leaves...

Embodiment 3

[0046] A kind of preparation method of kombu kelp Zongzi leaf, the steps comprise:

[0047] 1. Rehydration and cleaning: Weigh 2kg of fresh kelp and soak it in tap water for 4 hours to fully rehydrate it, then wash the rehydrated kelp several times to remove sediment and excess salt.

[0048] 2. Softening and degumming: put the above-mentioned treated kombu kelp in 0.30% K at a concentration of 7Kg 2 CO 3 Soak in the solution for 90 minutes at 50°C.

[0049] 3. Dealkalization: K 2 CO 3 The komme kelp soaked in the solution is rinsed 3 times with 20°C clear water, each time for 1 minute, and the water consumption is 10Kg each time, that is, the water quantity is 5 times of the mass of the leaves, and drained after rinsing.

[0050] 4. Dehydration and color protection: the drained kelp is dried by superheated steam drying method, the temperature is 120°C, the treatment time is 14 minutes, and the moisture content of the kelp is dried to 65%.

[0051] 5. Shaping: Trimming th...

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Abstract

The invention relates to kagome laminaria japonica rice dumpling leaves and a preparation method thereof. The preparation method comprises the following steps of rehydration and cleaning; softening and degumming, wherein cleaned kagome laminaria japonica leaves are soaked in a K2CO3 solution with a certain concentration according to a certain proportion, soaked for a period of time at a certain temperature, and softened to achieve the aim of degumming; dealkalization, wherein the softened and degummed leaves are rinsed and dealkalized with clean water many times; dehydration and color protection, wherein the dealkalized leaves are dried by using superheated steam and dehydrated until the moisture content is 65%; obtaining of finished products, wherein the laminaria japonica leaves obtainedafter dehydration and color protection are trimmed into the size and shape suitable for rice dumpling leaves; irradiation sterilization; sterile vacuum packaging. The rice dumpling leaves have the advantages that the rice dumpling leaves have characteristics of traditional rice dumpling leaves, are attractive in appearance and capable of being eaten instantly, improve the nutrient value of rice dumplings, are delicious and healthy, and also avoid environment pollution caused by abandoning the rice dumpling leaves in the eating process of traditional rice dumplings.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kelp zongzi leaf and a preparation method thereof. Background technique [0002] Gage kelp is a large marine brown algae plant that grows in low-temperature seawater. The length of the algae is 1.5-2.0m and the width is 20-35cm. The surface of the leaves is covered with mesh-like stripes. The mature body is dark brown and the surface is sticky It is mainly distributed in the deep water area of ​​Hakodate and Muroran, Hokkaido, Japan. In recent years, it has been successfully cultivated in my country and large-scale cultivation has begun. It is a 4-5-year-old edible algae with high economic value. Gage kelp is rich in fucoidan sulfate, which is 3 to 4 times the content of fucoidan sulfate in the current cultivated kelp in my country. As early as the 1960s, some Japanese scientists found that the polysaccharide sulfate in kelp Has anticancer activity. [0003] Kelp kagome...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/60A23L7/126
CPCA23L7/126A23L17/60
Inventor 衣美艳毛毛郭红包焕玲郝家喜
Owner SHANDONG ORIENTAL OCEAN SCI TECH
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