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Production method for instant seaweed knots

A production method, kelp knot technology, is applied in food ingredients as antimicrobial preservation, food preservation, food drying, etc. It can solve the problems of high product bag expansion rate, long processing time, kelp knot swelling bag, etc., and achieve desalination and desalination Thorough fishy smell, prevent food spoilage, and ensure the quality of finished products

Pending Publication Date: 2020-11-17
马鞍山市精点食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing instant kelp knot products are generally soaked in water to desalinate and remove fishy smell. This method requires more than 10 hours of soaking, and the processing time is long and the production efficiency is high. In addition, during the production process, preservatives are added when mixing the sauce. Its preservatives cannot penetrate into the kelp knots, making the kelp knots prone to bag swelling, and the product bag swelling rate is high, which brings great troubles to production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of production method of instant kelp knot, comprises the steps:

[0021] Step 1, kelp knot sorting: unpack the purchased kelp knots, and select, remove impurities and damaged kelp knots;

[0022] Step 2, cleaning of kelp knots: put the sorted kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0023] Step 3, steaming and deodorization: put the cleaned kelp knots into a tank filled with clear water for steaming and blanching, steam is introduced into the bottom of the tank, and air is blown into the bottom of the tank by a blower, and steaming and blanching for 2 hours;

[0024] Step 4, cleaning again: put the steamed and blanched kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0025] Step 5, marinating: put the re-cleaned kelp knots into a sink filled with marinade for soaking and marinating, and add preservatives to the marinade;

[0026] Step 6, mixing ingredients: take ...

Embodiment 2

[0031] A kind of production method of instant kelp knot, comprises the steps:

[0032] Step 1, kelp knot sorting: unpack the purchased kelp knots, and select, remove impurities and damaged kelp knots;

[0033] Step 2, cleaning of kelp knots: put the sorted kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0034] Step 3, steaming and deodorization: put the cleaned kelp knots into a tank filled with clear water for steaming and blanching, steam is introduced into the bottom of the tank, and air is blown into the bottom of the tank by a blower, and steaming and blanching for 3 hours;

[0035] Step 4, cleaning again: put the steamed and blanched kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0036] Step 5, marinating: put the re-cleaned kelp knots into a sink filled with marinade for soaking and marinating, and add preservatives to the marinade;

[0037] Step 6, mixing ingredients: take ...

Embodiment 3

[0042] A kind of production method of instant kelp knot, comprises the steps:

[0043] Step 1, kelp knot sorting: unpack the purchased kelp knots, and select, remove impurities and damaged kelp knots;

[0044] Step 2, cleaning of kelp knots: put the sorted kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0045] Step 3, steaming and deodorization: put the cleaned kelp knots into a tank filled with clear water for steaming and blanching, steam is introduced into the bottom of the tank, and air is blown into the bottom of the tank by a blower, and steaming and blanching for 2.5 hours;

[0046] Step 4, cleaning again: put the steamed and blanched kelp knots into a sink filled with clean water for cleaning, and remove them after cleaning;

[0047] Step 5, marinating: put the re-cleaned kelp knots into a sink filled with marinade for soaking and marinating, and add preservatives to the marinade;

[0048] Step 6, mixing ingredients: tak...

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PUM

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Abstract

The invention discloses a production method for instant seaweed knots. The production method comprises the following steps of: S1: putting the seaweed knots in order; S2: cleaning the seaweed knots; S3: stewing for deodorization: putting the cleaned seaweed knots in a water tank filled with clear water, carrying out stewing and blanching, introducing water vapor into the bottom of the water tank,blowing air into the bottom of the water tank through an air blower, and stewing and blanching for 2-3 hours; S4: carrying out cleaning again; S5: carrying out marinating: putting the seaweed knots which are cleaned again into the water tank filled with marinade to carry out dipping and marinating, and adding preservatives into the marinade; S6: stirring materials; S7: packaging; S8: sterilizing;and S9: drying and packaging. By use of the production method, the seaweed knots can more quickly deodorize and can be more thoroughly deodorized and desalted, the preservatives infiltrate into the seaweed knots, and a corrosion prevention effect is improved.

Description

Technical field: [0001] The invention relates to the technical field of instant food production, in particular to a production method of instant kelp knots. Background technique: [0002] Instant food refers to a class of food that does not need to be processed and can be eaten directly after opening the package (or in bulk). Kelp is a very common seafood. Everyone knows that eating kelp can supplement iodine and prevent diseases such as hypothyroidism. Kelp can not only supplement iodine, but also contains many nutrients. [0003] The existing instant kelp knot products are generally soaked in clear water to desalinate and remove the fishy smell. This method requires more than 10 hours of soaking, and the processing time is long and the production efficiency is high. In addition, during the production process, preservatives are added when mixing the sauce. Its preservatives cannot penetrate into the kelp knots, so that the produced kelp knots are prone to bag swelling, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20A23B7/153A23B7/005
CPCA23L17/60A23L5/21A23L5/23A23B7/153A23B7/0056A23V2002/00A23V2200/10A23V2300/24A23V2300/10
Inventor 张涛周劲松
Owner 马鞍山市精点食品有限公司
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