Instant pickled pepper undaria pinnatifida special-grade stem segment food and production method thereof

Abstract

The invention provides an instant pickled pepper undaria pinnatifida special-grade stem segment food and a production method thereof. The production method for the instant pickled pepper undaria pinnatifida special-grade stem segment food comprises the following steps of: (A) carrying out raw material selection: selecting salted undaria pinnatifida special-grade stems as raw materials; (B) segmenting the raw materials; (C) carrying out bubbling cleaning; (D) carrying out desalting rehydration; (E) carrying out skin protection, hardening and fishy flavor removal; (F) quickly draining; (G) cooling; (H) carrying out double-method seasoning; and (I) carrying out sealing and sterilization. The instant pickled pepper undaria pinnatifida special-grade stem segment food is processed and manufactured by taking special-grade undaria pinnatifida stems as the raw materials, the product is of a segment shape, and raw material desalting rehydration time is controlled to prevent the surface skin of the undaria pinnatifida stem segment from falling to a maximum extent. Under a specific temperature and specific time, the skin protection, the hardening and the fishy flavor removal can be carried out, the product still keeps a good sense after being sterilized, meanwhile, natural food materials, including spices, capsicum frutescens / pickled rod chilli and the like, are utilized, bad flavors generated by heating can be removed, and then, through technical steps of stirring for being tasty, sterilizing and the like, the invention provides a delicious and nutrient instant pickled pepper undariapinnatifida special-grade stem segment product and a production method.

Description

technical field [0001] The invention relates to the field of processing super-grade undaria stalk food, in particular to a ready-to-eat millet spicy / wild pepper pickled pepper super-grade stalk food and a production method thereof. Background technique [0002] Wakame is a large brown algae, mainly grown in Dalian Lushun, Shandong and other places in Liaoning, my country. The algal body of wakame is brown, the texture is like soft leather, and the overall outline is lanceolate. The main edible part of wakame is the split leaf and the middle rib (stem) running through the center of the split leaf. Cleft leaves, also known as leaves, are located on both sides of the middle rib. The middle rib is the stem of Undaria pinnatifida, and the stem below its growth point is called the super stem of Undaria pinnatifida in the industry. The premium stalks of wakame serve as support for the leaves and can also be eaten. The technical method of industrial production of seasoned undari...

AI Technical Summary

Problems solved by technology

But this normal temperature ready-to-eat undaria super-grade stalk product has corresponding disadvantages: First, after sterilization, the bad flavor substances of the undaria super-grade stalk itself are amplified several times, which is unacceptable and seriously affects the overall flavor of the product; 2. The quality of high-quality wakame stalks is crisp and tender. If they cannot withstand heat sterilization, the taste will be soft and rotten. Most of the normal-temperature wakame stalks on the market use second-grade wakame stalks. The fibers of second-grade wakame stalks are thicker, but The taste and nutrition are far inferior to the super-grade stalks; third, the super-grade stalks of wakame are desalted in normal water, and the skin is easy to peel off, resulting in whitening of the super-grade stalks, mottled and uneven surfaces, and green and white, which seriously affect the sensory perception of the product; Fourth, high-quality Most of the undaria super stalks are cut into shreds. This conventional raw material processing method destroys the crispness and tenderness that the undaria super stalks should have, increases labor costs, and greatly reduces the usage of the wakame super stalks. Those who cannot use of waste silk is discarded as biological waste, resulting in waste of resources