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Multi-layer and multi-flavor nut seaweed crisp and processing method thereof

A processing method and technology of seaweed, applied in the field of multi-layer multi-flavored nut seaweed brittleness and its processing, can solve problems such as affecting taste and residual moisture in seaweed, reduce the loss of unsaturated fatty acids, ensure color and crispness, and ensure smoothness sexual effect

Inactive Publication Date: 2020-06-23
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of internal residual moisture in the production process of seaweed in the prior art, which affects the taste, etc., the present invention provides a multi-layer multi-flavored nut seaweed crisp and a processing method thereof

Method used

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  • Multi-layer and multi-flavor nut seaweed crisp and processing method thereof
  • Multi-layer and multi-flavor nut seaweed crisp and processing method thereof
  • Multi-layer and multi-flavor nut seaweed crisp and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment provides a multi-layer multi-flavor nut nori crispy processing method. The multi-layer multi-flavor nut nori crisp processing method includes the following steps:

[0031] 1. Preprocessing steps:

[0032] (1) Production of seasoning: 50 parts of maltose, 5 parts of oil consumption, 5 parts of soy sauce, 15 parts of soft white sugar, stir well;

[0033] (2) High-temperature baking treatment of laver blemishes: put laver blemishes in a baking oven, heat at 165-185° C., and bake for 10-15 minutes, so that the water content of laver is 18%±1%;

[0034] (3) Baking the laver blemishes smeared with 5% seasoning in an oven at a high temperature of 165-180°C for 3-4 minutes, with a moisture content of 15%±1%;

[0035] (4) Choose cooked white sesame seeds with aroma after roasting for sesame seeds, and choose almond kernels with a size of 1.5cm*0.9cm*0.4cm for almonds.

[0036] 2. The production steps of multi-flavored multi-layered nut seaweed sandwich:

[003...

Embodiment 2

[0047] This embodiment provides a multi-layer multi-flavor nut nori crispy processing method. The multi-layer multi-flavor nut nori crisp processing method includes the following steps:

[0048] 1. Preprocessing steps:

[0049] (1) Production of seasoning: 50 parts of maltose, 5 parts of oil consumption, 5 parts of soy sauce, 15 parts of soft white sugar, stir evenly, bake at a low temperature of 70-80°C for 8-12 minutes to make the seasoning more sticky;

[0050] (2) Bake the laver blemishes smeared with 5% seasoning in an oven at 110-130°C for 5-8 minutes, until it tastes delicious;

[0051] (3) For sesame, choose cooked white sesame with fragrance after roasting, and for almonds, choose almonds with a size of 1.5cm*0.9cm*0.4cm.

[0052] 2. The production steps of multi-flavored multi-layered nut seaweed sandwich:

[0053] (1) Prepare 100 parts of baked seaweed blemishes, 10 parts of seasoning after baking, 15 parts of sesame seeds, and 10 parts of almonds for later use; ...

Embodiment 3

[0063] This embodiment provides a multi-layer multi-flavor nut nori crispy processing method. The multi-layer multi-flavor nut nori crisp processing method includes the following steps:

[0064] 1. Preprocessing steps:

[0065] (1) Production of seasoning: 50 parts of maltose, 5 parts of oil consumption, 5 parts of soy sauce, 15 parts of soft white sugar, stir evenly, bake at a low temperature of 70-80°C for 8-12 minutes to make the seasoning more sticky;

[0066] (2) High-temperature baking treatment of laver blemishes: put laver blemishes in a baking oven, heat at 165-185° C., and bake for 10-15 minutes, so that the water content of laver is 18%±1%;

[0067] (3) Baking the laver blemishes smeared with 5% seasoning in an oven at a high temperature of 165-180°C for 3-4 minutes, with a moisture content of 15%±1%;

[0068] (4) Choose cooked white sesame seeds with aroma after roasting for sesame seeds, and choose almond kernels with a size of 1.5cm*0.9cm*0.4cm for almonds.

...

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Abstract

The invention discloses a multi-layer and multi-flavor nut seaweed crisp and a processing method thereof, and belongs to the technical field of food processing. The multi-layer and multi-flavor nut seaweed crisp and the processing method thereof comprises the following steps: the roasted pale spot seaweed, seasoning, sesame, and almond kernel are prepared; before applying the seasoning on the seaweed, the seasoning is roasted for 8-12 minutes under the temperature of 70-80 DEG C to make the seasoning in a sticky state, and thus moisture in the seasoning is prevented from affecting humidity ofthe seaweed; a rolling machine is used to roll to uniformly apply the seasoning on the seaweed, and the smoothness of the seaweed can be guaranteed; and the sesame and the almond kernel are sent on the seaweed by a batch feeder, and one layer is laid again on the top of the sesame and the almond kernel, and the thickness of each layer of seaweed crisp can be facilitated to 1cm through rolling of the rolling machine; and the finished product is roasted for 8-12 minutes at the temperature of 75-90 DEG C to reduce the loss of unsaturated fatty acid of the nuts, finally taste of the seaweed is crisp and delicious, the nut is fresh and free of oil rancidity, and taste of the multi flavors are even.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a multi-layer multi-flavored nut laver crisp and a processing method thereof. Background technique [0002] Seaweed is a snack made from roasted seaweed and added with oil and other seasonings. It is rich in vitamin A, vitamin E and a small amount of vitamin C, which can enhance memory. It is relatively rich in trace elements, and the content of iodine and iron is relatively high. Iodine has an excellent therapeutic effect on the thyroid gland, and iron can effectively prevent anemia. Contains phycobiliprotein and polysaccharide, phycobiliprotein has the effect of lowering blood sugar and anti-tumor. Polysaccharides have the function of enhancing cellular immunity and humoral immunity, can promote lymphocyte transformation, and improve the body's immunity. In addition, seaweed also has a large amount of dietary fiber, which has the function of promoting intestinal peris...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L25/00A23P20/20A23L5/10
CPCA23L5/10A23L17/60A23L25/00A23P20/20
Inventor 杜航姜九来王珺
Owner CHACHA FOOD CO LTD
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