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Processing method of ready-to-eat kelp chips

A processing method and technology of kelp slices are applied in the processing field of green leisure instant kelp chips, which can solve the problems of restricting the development of kelp processing industry and unsatisfactory, and achieve the purpose of retaining flavor and nutrients, heating time is not long, and preventing oxidative deterioration Effect

Pending Publication Date: 2019-09-17
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such products cannot meet the needs of the modern population for green and healthy leisure food, and also limit the further development of the kelp processing industry

Method used

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  • Processing method of ready-to-eat kelp chips
  • Processing method of ready-to-eat kelp chips
  • Processing method of ready-to-eat kelp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material selection: choose the salted dry kelp with uniform thickness and no excessive damage or mildew as raw material;

[0030] (2) Kelp pretreatment: salted dried kelp was dry-steamed for 30 minutes, then rinsed with clear water to remove sand and attached mucus on the kelp to obtain pretreated kelp;

[0031] (3) Soak hair to remove fishy smell: put the pretreated kelp in water containing 3% perilla juice and 1.5% cooking wine, soak at room temperature (25-30°C) for 25 minutes, and soak in perilla juice Remove the fishy smell and obtain the kelp after soaking;

[0032] (4) Baking soda soaking: Soak the kelp soaked in step (3) with a 1.0% sodium bicarbonate aqueous solution at room temperature for 10 minutes, then wash the kelp with clean water, cut the kelp into sheets of 3cm*3cm, and obtain kelp slices ;

[0033] (5) Seasoning and mixing: oyster sauce, sesame oil, and sugar are prepared in a mass ratio of 6:3:1 to prepare the sauce, and evenly spread on th...

Embodiment 2

[0039] (1) Raw material selection: choose the salted dry kelp with uniform thickness and no excessive damage or mildew as raw material;

[0040] (2) Kelp pretreatment: salted dried kelp was dry-steamed for 30 minutes, then rinsed with clear water to remove sand and attached mucus on the kelp to obtain pretreated kelp;

[0041] (3) Soak hair to remove fishy smell: put the kelp pretreated in step (2) into water containing 3% perilla juice and 1.5% cooking wine to soak for 30 minutes at room temperature, and remove the fishy smell by soaking in perilla juice to obtain Soaked kelp;

[0042] (4) Baking soda soaking: Soak the kelp soaked in step (3) with a 0.5% sodium bicarbonate aqueous solution at room temperature for 10 minutes, then wash the kelp with clean water, cut the kelp into sheets of 3cm*3cm, and obtain kelp slices ;

[0043] (5) Seasoning and mixing: oyster sauce, sesame oil, and sugar are prepared in a mass ratio of 6:3:1 to prepare a sauce, and evenly spread on the ...

Embodiment 3

[0047] (1) Raw material selection: choose the salted dry kelp with uniform thickness and no excessive damage or mildew as raw material;

[0048] (2) Kelp pretreatment: salted dried kelp was dry-steamed for 30 minutes, then rinsed with clear water to remove sand and attached mucus on the kelp to obtain pretreated kelp;

[0049] (3) Soak hair to remove fishy smell: soak the pretreated kelp in water containing 3% perilla juice and 1.5% cooking wine for 25 minutes, remove the fishy smell by soaking in perilla juice, and obtain kelp after soaking ;

[0050] (4) Baking soda soaking: soak the kelp after soaking with 1.2% sodium bicarbonate aqueous solution at room temperature for 10 minutes, then wash the kelp with clear water, cut the kelp into sheets of 3cm*3cm, and obtain the kelp slices;

[0051] (5) Seasoning and mixing: mix oyster sauce, sesame oil, and sugar with a mass ratio of 3:1:1 to make a sauce, and spread it evenly on the surface of the kelp slices;

[0052] (6) Air fry...

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Abstract

The invention discloses a processing method of ready-to-eat kelp chips. The method comprises the steps of performing dry steaming on salted dry kelp, and performing cleaning so as to obtain pretreated kelp; placing the pretreated kelp in water containing perilla frutescens juice and cooking wine, and performing soaking at room temperature so as to obtain soaked kelp; then immersing the soaked kelp in a baking soda aqueous solution at room temperature, performing washing with water, performing cutting into slices, and performing seasoning so as to obtain seasoned kelp slices; and finally, drying the kelp slices in hot air of 170-190 DEG C so as to obtain the ready-to-eat kelp chips. The average fat content of the products namely the ready-to-eat kelp chips is only 1.9%, so that the desire of people for eating snack foods can be met, the taken-in heat quantity can also be controlled, and nutrients can be obtained.

Description

[0001] (1) Technical field [0002] The invention relates to the technical field of aquatic product processing, in particular to a processing method of green leisure instant kelp chips. [0003] (2) Background technology [0004] Kelp, as a low-calorie, medium-protein content, high-mineral marine algae plant, is rich in various vitamins, minerals, calcium, iron, phosphorus, iodine and other essential trace elements for the human body. It has dual functions of food and medicine. [0005] Snack food, as a kind of fast-moving consumer goods, is the food that people eat during their leisure and rest. It is loved by consumers for its delicious color, delicious taste and convenient eating. With the progress of society and the continuous improvement of people's living standards, qualitative changes have taken place in the food structure, and leisure health food has become a standing food for ordinary people. In recent years, my country's leisure food has entered a new stage of cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20A23L5/10
CPCA23L17/60A23L5/27A23L5/12A23V2002/00A23V2250/18A23V2300/10
Inventor 孙培龙王羽莹江佳萍冯骥才向权张凯航冯思敏
Owner ZHEJIANG UNIV OF TECH
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