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Preparation method of flavored kelp

A technology of kelp and flavor, applied in the direction of bacteria and food ingredients used in food preparation as odor improvers, food ingredients containing yeast, etc., can solve the problems of the taste of kelp deep-processing products, hinder the development of kelp industry, etc., and achieve enhanced crispness , improve efficiency, strong fragrance and long-lasting effect

Inactive Publication Date: 2019-03-01
四川大自然惠川食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The taste of kelp deep-processing products has a certain impact and hinders the development of kelp industry. Therefore, the deodorization of kelp is also an urgent problem to be solved at present

Method used

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  • Preparation method of flavored kelp
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  • Preparation method of flavored kelp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method of flavor kelp, comprising the following:

[0047] (1) Pretreatment: After cleaning and cutting fresh seafood, soak them in an aqueous solution with a mass concentration of 4.5% sodium carbonate for 4 hours, then rinse with clean water and drain for later use;

[0048] (2) Deodorization: the kelp prepared in step (1) is sterilized at 90°C for 40 minutes and mixed with yeast liquid at a mass ratio of 1:4, and then 1-2% of the dry matter of kelp is added to activate the yeast liquid, fermented at 32°C for 1 hour in a sealed state;

[0049](3) Ripening: ripen the kelp prepared in step (2), then add 2% sea-tangle seasoning raw material while hot and mix it in a tank for airtight treatment for 30 minutes; if the temperature drops too fast, the tank can be placed In the water bath, the temperature is controlled above 50°C; the aging method can be adopted in the existing conventional aging method, such as steaming, oil frying, etc.;

[0050] (4) Mixing: ...

Embodiment 2

[0052] A preparation method of flavor kelp, comprising the following:

[0053] (1) Pretreatment: After cleaning and cutting fresh seafood, place them in an aqueous solution with a mass concentration of 5% sodium carbonate and soak them for 6 hours, then rinse them with clean water and drain them for later use;

[0054] (2) Deodorization: the kelp prepared in step (1) is sterilized at 120°C for 10 minutes and mixed with yeast liquid at a mass ratio of 1:5, and then 3-4% of the dry matter of kelp is added to activate the yeast liquid, fermented at 33°C for 3 hours in a sealed state;

[0055] (3) Ripening: ripen the kelp prepared in step (2), then add 3-4% of the sea-tangle’s quality seasoning raw material while hot and mix it in a tank for 50 minutes; if the temperature drops too fast, the tank can be Placed in a water bath, the temperature is controlled above 50°C; the aging method can be adopted in the existing conventional aging methods, such as steaming, oil frying, etc.; ...

Embodiment 3

[0058] A preparation method of flavor kelp, comprising the following:

[0059] (1) Pretreatment: After cleaning and cutting fresh seafood, soak them in an aqueous solution with a mass concentration of 6% sodium bicarbonate for 9 hours, then rinse them with clean water and drain them for later use;

[0060] (2) Deodorization: Sterilize the kelp prepared in step (1) at 90°C for 40 minutes and mix it with yeast liquid at a mass ratio of 1:6, then add 7-8% lactic acid bacteria activation solution of kelp dry matter , fermented at 33°C for 3 hours in a sealed state;

[0061] (3) Ripening: ripen the kelp prepared in step (2), then add seasoning raw material with 4% of the mass of kelp and mix it while hot and put it in a tank for airtight treatment for 60 minutes; if the temperature drops too fast, the tank can be placed In the water bath, the temperature is controlled above 50°C; the aging method can be adopted in the existing conventional aging method, such as steaming, oil fryin...

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Abstract

The invention provides a preparation method of flavored kelp. The preparation method comprises the following steps of (1) performing pretreatment: cleaning fresh seafoods, performing cutting, placingthe cut seafoods in an alkaline solution for soaking, after soaking, performing rinsing with clean water, and then performing draining for standby application; (2) performing fishy smell removal: sterilizing the kelp prepared in the step (1), mixing the sterilized kelp with fermentation mother liquid, adding fermentation activated fluid, and under the sealed condition, performing fermentation; (3)performing curing: curing the kelp prepared in the step (2), mixing the cured kelp with raw condiments when the cured kelp and the raw condiments are hot, and performing sealing treatment; (4) performing mixing: regulating the acidity of a mixture obtained in the step (3), and performing sterilization, so that the flavored kelp is prepared. The kelp is soaked with alkali liquor, so that the fishysmell of the kelp can be removed, and after the kelp is soaked in the alkali liquor, the crispness of the kelp when the kelp is eaten can also be reinforced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of flavored kelp. technical background [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It belongs to seaweed plants and can be used in cooking methods such as mixing, roasting, stewing, and braising. Kelp belongs to Phaeaceae, Laminaceae. The sporophyte is large, brown, flat and band-shaped, up to 20m long, divided into leaves, stipe and fixator, and the fixator is rhizoid-like. The leaves are composed of epidermis, cortex and pith tissue, and there are sporangia in the lower part of the leaves. It has a mucus cavity, which can secrete slippery substances, and a tree-like branch of the fixator, which is used to attach to seabed rocks. It grows in the sea with low water temperature. The northern coast of China and the coasts of Zhejiang and Fujian are extensively cultivated, and its output ranks first in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20
CPCA23L5/27A23L5/276A23L5/28A23L17/60A23V2002/00A23V2400/123A23V2400/249A23V2200/15A23V2250/61A23V2250/708A23V2250/76
Inventor 喻文建
Owner 四川大自然惠川食品有限公司
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