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Shredded kelp with pickled peppers and preparation method thereof

A technology of shredded kelp and shredded kelp, which is applied in food ingredients containing natural extracts, food ingredients as odor improvers, food science, etc., can solve problems such as loss of umami taste, dark color of kelp, soft and not crispy taste, etc. To achieve the effect of clear color, chewy and crispy taste

Pending Publication Date: 2019-02-05
四川泰之味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing pickled pepper kelp shreds have dull color and fishy smell of seafood, and the mouthfeel is not crisp enough, and the umami taste is seriously lost, and a large amount of chemical additives are added during production, so long-term consumption is not beneficial to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh raw materials by weight: 150 parts of dried kelp, 30 parts of soaked wild sansho, 2 parts of lemon, 8 parts of ginger, 1 part of chili oil, 5 parts of garlic, 9 parts of non-iodized salt, 20 parts of radish sprouts, 10 parts of celery , 8 parts of green peppers, among which ginger is young ginger.

[0024] Prepare pickled pepper kelp shreds as follows:

[0025] (1) Soak the dried kelp in an aqueous sodium bicarbonate solution with a concentration of 0.1g / L for 5 hours. The weight of the water is twice the weight of the dried kelp. Brush down to remove the sand and impurities on the surface;

[0026] (2) Cut the washed kelp into 12-13cm long and 3-4mm wide kelp shreds, steam at 0.1-0.2MPa, 80°C for 45 minutes, take it out, rinse with cold water at 5°C, and dry in the air;

[0027] (3) Cut radish sprouts and pickled wild sansho into 1cm pieces, ginger, garlic, and lemon into 2mm slices, mix with iodine-free salt, leave for 1 hour, squeeze and filter to obtain the ...

Embodiment 2

[0031] Weigh raw materials by weight: 120 parts of dried kelp, 20 parts of soaked wild sansho, 5 parts of lemon, 5 parts of ginger, 3 parts of chili oil, 8 parts of garlic, 6 parts of non-iodized salt, 10 parts of radish sprouts, 20 parts of celery , 5 parts of green peppers, wherein ginger is old ginger.

[0032] Prepare pickled pepper kelp shreds as follows:

[0033] (1) Soak the dried kelp in an aqueous sodium bicarbonate solution with a concentration of 0.2g / L for 3 hours. The weight of the water is 1.5 times the weight of the dried kelp. Brush down to remove the sand and impurities on the surface;

[0034] (2) Cut the washed kelp into 13-16cm long and 4-5mm wide kelp shreds, steam at 0.1-0.2MPa, 90°C for 35 minutes, take it out, rinse with cold water at 8°C, and dry in the air;

[0035] (3) Cut radish sprouts and pickled wild sansho into 1.5cm pieces, ginger, garlic and lemon into 3mm slices, mix with non-iodized salt, leave for 2 hours, squeeze and filter to obtain sau...

Embodiment 3

[0039] Weigh raw materials by weight: 130 parts of dried kelp, 25 parts of soaked wild sansho, 4 parts of lemon, 6 parts of ginger, 2 parts of chili oil, 6 parts of garlic, 7 parts of non-iodized salt, 12 parts of radish sprouts, 15 parts of celery , 7 parts of green peppers, wherein ginger is young ginger.

[0040] Prepare pickled pepper kelp shreds as follows:

[0041] (1) Soak the dried kelp in an aqueous sodium bicarbonate solution with a concentration of 0.15g / L for 4 hours. The weight of the water is 1.7 times the weight of the dried kelp. Brush down to remove the sand and impurities on the surface;

[0042] (2) Cut the washed kelp into 13-15cm long and 4-5mm wide kelp shreds, steam at 0.1-0.2MPa, 90°C for 40 minutes, take it out, rinse with cold water at 6°C, and dry in the air;

[0043] (3) Cut radish sprouts and pickled wild sansho into 1.2cm pieces, ginger, garlic, and lemon into 3mm slices, mix with iodine-free salt, leave for 1.5 hours, squeeze and filter to obta...

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PUM

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Abstract

The invention discloses shredded kelp with pickled peppers and a preparation method thereof. The shredded kelp with pickled peppers is prepared from the following raw materials in parts by weight: 120-150 parts of dried kelp, 20-30 parts of pickled rod chilli, 2-5 parts of lemon, 5-8 parts of ginger, 1-3 parts of chili oil, 5-8 parts of garlic, 6-9 parts of salt, 10-20 parts of radish sprouts, 10-20 parts of celery and 5-8 parts of green peppers. The shredded kelp with pickled peppers prepared according to the formula and by the method provided by the invention has the advantages that the kelptastes crisp, refreshing and chewy, has a bright color, a delicious taste and a unique flavor, does not contain any chemical additives, is healthy to eat and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to shredded seaweed with pickled peppers and a preparation method thereof. Background technique [0002] Kelp, also known as kelp, seaweed, lunbu, etc., has a delicious taste and is easy to store. It can be used in cooking methods such as cold salad, roasting, and stewing. Kelp is low in calories and rich in gum, dietary fiber, vitamins and minerals. Blood fat, hypoglycemic, immune regulation, anticoagulant, antitumor and other effects. [0003] Pickled pepper is a unique seasoning in Sichuan cuisine. It is made by soaking chili peppers (red peppers, sharp peppers or Chaotian peppers) in kimchi water. The kelp shreds made with pickled peppers as one of the raw materials are hot and sour, appetizing, and flavorful. It is a very popular side dish with rice and wine. But the existing shredded kelp with pickled peppers has a dark color and fishy smell of seafood, and the taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L19/00A23L27/10
CPCA23L17/60A23L19/03A23L19/09A23L27/11A23V2002/00A23V2200/15A23V2200/16A23V2250/21
Inventor 梁善卓刘长平梁先芳
Owner 四川泰之味食品有限公司
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