Production method of sargassum composite frozen food and sargassum composite frozen food

A technology of frozen food and production method, which is applied to the coating of food, food ingredients, dairy products, etc., to achieve the effects of high toughness and the ability to absorb soup, not easy to break, and refreshing taste experience

Inactive Publication Date: 2020-01-03
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to eat hijiki. You can make hijiki into various dishes, and you can also buy it for quick-frozen and ready-to-eat food. However, there is no compound frozen food of hijiki on the market: add hijiki to other fillings Mixed fillings are made from the material and wrapped with the outer skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. The processing steps of hijiki compound filling:

[0033] (1) Pretreatment: 500g air-dried hijiki soaked and softened, drained;

[0034] (2) Removal of fishy: use ginger, tangerine peel and other spices to cover up the fishy taste, and the formula of the deodorant liquid: 1% ginger, 0.5% tangerine peel;

[0035] (3) Preserving crispness: Treated with a 1000g crisp preservation solution containing calcium carbonate and pectin methylesterase, the specific formula is: 0.05% calcium carbonate, 10000U / L pectin methylesterase, pH 4, temperature maintained at 15 ℃; soak the processed hijiki in the solution for 8 hours, and remove the dry water;

[0036] (4) Antifreeze process: Put fresh pork in a vacuum chopper and chop at high speed until no particles, add appropriate amount of compound phosphate and salt, chop at high speed until the meat sauce is even and viscous, add 1.5% carboxymethyl cellulose, polydextrose 4.0%, sucrose 3.0% and xanthan gum 2.0%, chop at low speed for 1 min...

Embodiment 2

[0044] 1. The processing steps of hijiki compound filling:

[0045] (1) Pretreatment: 500g air-dried hijiki soaked and softened, drained;

[0046] (2) Removal of fishy: use ginger, tangerine peel and other spices to cover up the fishy taste, and the formula of the deodorant liquid: 3% ginger, 1% tangerine peel;

[0047] (3) Preserving crispness: Treated with 500g crisp preservation solution containing calcium carbonate and pectin methylesterase, the specific formula is: 0.5% calcium carbonate, 3000U / L pectin methylesterase, pH 5, temperature maintained at 55 ℃; Soak the processed hijiki in the solution for 9 hours, and remove the dry water;

[0048] (4) Antifreeze process: Put fresh pork in a vacuum chopper and chop at high speed until no particles, add appropriate amount of compound phosphate and salt, chop at high speed until the meat sauce is even and viscous, add 1.5% carboxymethyl cellulose, polydextrose 4.0%, sucrose 3.0% and xanthan gum 2.0%, chop at low speed for 1 min and mi...

Embodiment 3

[0056] 1. The processing steps of hijiki compound filling:

[0057] (1) Pretreatment: 500g hijiki soaked and softened, drained;

[0058] (2) Deodorization: use ginger, tangerine peel and other spices to cover up the fishy taste, and the formula of deodorizing liquid: 5% ginger and 2% tangerine peel;

[0059] (3) Crisp preservation: Treat with 1250g of fragility preservation solution containing calcium carbonate and pectin methylesterase. The specific formula is: 0.5% calcium carbonate, 8100U / L pectin methylesterase, pH is 6, and the temperature is kept at 75 ℃; soak the processed hijiki in the solution for 10 hours, and remove the dry water;

[0060] (4) Antifreeze process: Put fresh pork in a vacuum chopper and chop at high speed until no particles, add appropriate amount of compound phosphate and salt, chop at high speed until the meat sauce is even and viscous, add 1.5% carboxymethyl cellulose, polydextrose 4.0%, sucrose 3.0% and xanthan gum 2.0%, chop at low speed for 3 minutes a...

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PUM

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Abstract

The invention discloses a production method of sargassum composite frozen food and the sargassum composite frozen food. The production process comprises steps of pretreatment, fishy smell removal, crispness maintaining, anti-freezing treatment, seasoning and pickling, filling and cooking, quick-freezing and packaging. The sargassum composite frozen food has the advantages and effects as follows: the sargassum composite frozen food produced by the method has little loss of nutrients of sargassum, neutralizes taste and texture of meat and algae, is shaped by thin sheets of bean curd and has fuller flavor and taste levels; the obtained product contains 18 important amino acids (including 8 essential amino acids which cannot be synthesized by a human body) and 14 important microelements required by the human body and provided by the sargassum, also supplements the human body with a large quantity of meat protein and has very high nutrition and healthcare values; besides, the product is a quick-frozen product, so that the territorial limitation to the sargassum can be broken through, the product is convenient to transport; and the product is has quite high applicability and popularization, and the economic benefits of the sargassum are greatly increased.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a hijiki composite frozen food and a hijiki composite frozen food. Background technique [0002] Sargassum (sargassum), also known as deer horn tip and seaweed bud, is a perennial warm temperate seaweed that is dioecious and heterotrophic. It belongs to the Sargassum family of the Fucus order of the brown algae. Hijiki contains a lot of carbohydrates, including three kinds of hijiki polysaccharides (algin, fucoidan and algin) and dietary fiber, 18 kinds of important amino acids (including 8 essential amino acids) that the human body needs, 14 An important mineral and trace element, of which the content of iodine and calcium are high. Among the fatty acids, in addition to the high content of palmitic acid, there are also high content of unsaturated fatty acids, such as arachidonic acid, and a small amount of EPA and DHA. , Hijiki, fat-soluble and water-soluble two...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L17/00A23P20/25A23C20/02A23L13/60A23L13/40A23L13/70A23L13/10A23L5/20A23L19/00A23L29/262A23L29/269A23L29/30A23L33/00
CPCA23L17/60A23L17/65A23P20/25A23C20/025A23L13/67A23L13/428A23L13/72A23L13/10A23L13/432A23L5/27A23L19/05A23L29/262A23L29/30A23L29/27A23L33/00A23V2002/00A23V2250/51082A23V2250/628A23V2250/5086
Inventor 戴璐怡林胜利徐仰丽叶剑郑晓杰苏来金
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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