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Method for improving quality of sandwich seaweed through microwave and infrared combined baking

A technology of sandwich seaweed and seaweed, which is applied in food coating, food ingredients, food heat treatment, etc. It can solve the problems of sandwich seaweed powder, easy to scatter, unstable process, and separation from seaweed, and achieve good color retention and sterilization Good effect, easy to heat evenly

Pending Publication Date: 2022-01-07
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent (patent No. CN108464462A) has announced a sandwich seaweed and its production process for the problem that the sandwich seaweed powder is easy to scatter and break away from the seaweed
However, when the seasoning liquid is used as the filling of sandwich seaweed, the industrial application is limited due to the unstable process and equipment pollution caused by the large amount of volatilization of the sugar liquid.

Method used

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  • Method for improving quality of sandwich seaweed through microwave and infrared combined baking
  • Method for improving quality of sandwich seaweed through microwave and infrared combined baking
  • Method for improving quality of sandwich seaweed through microwave and infrared combined baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The large-sized seaweed flakes that have been dried are transported synchronously in two single-layer tiles; 20 parts of sesame, 10 parts of white sugar powder, 0.5 part of trehalose powder, 0.1 part of starch, and 1 part of Edible salt, 0.25 parts of sodium glutamate, and 2 parts of maltodextrin sandwich raw materials are used to obtain cloth seaweed; the same size seaweed is covered on the surface of cloth seaweed sheets to obtain large sandwich seaweed; baked by infrared combined with microwave equipment, after drying The moisture content of the large-sized seaweed is less than 2.0%; it is cooled to 50° C. for cutting to obtain the small-sized sandwich seaweed; it is cooled to room temperature and packaged.

[0027] The production technology of this sandwich seaweed comprises the following steps:

[0028] (1) Single-sheet seaweed supply: The large-size seaweed sheets that have been dried are transported synchronously in two rows of single-layer tiles;

[0029] (2) V...

Embodiment 2

[0053] The large-sized seaweed flakes that have been dried are transported synchronously in two rows of single-layer tiles; 30 parts of sesame, 15 parts of white sugar powder, 1 part of trehalose powder, 0.3 parts of starch, 1.5 parts of Edible salt, 0.4 parts of sodium glutamate, and 3 parts of maltodextrin sandwich raw materials are used to obtain cloth seaweed; the same size seaweed is covered on the surface of cloth seaweed sheets to obtain large sandwich seaweed; it is baked by infrared combined with microwave equipment, and after drying The moisture content of the large-sized seaweed is less than 2.0%; it is cooled to 50° C. for cutting to obtain the small-sized sandwich seaweed; it is cooled to room temperature and packaged.

[0054] The production technology of this sandwich seaweed comprises the following steps:

[0055] (1) Single-sheet seaweed supply: The large-size seaweed sheets that have been dried are transported synchronously in two rows of single-layer tiles; ...

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Abstract

The invention relates to a method for improving the quality of sandwich seaweed through microwave and infrared combined baking, and belongs to the technical field of food processing. The method comprises the following steps of selecting large-size seaweed slices as raw materials, uniformly stirring and mixing sesame, white granulated sugar powder, trehalose powder, starch, edible salt, sodium glutamate and maltodextrin to form seasoning powder, uniformly scattering the seasoning powder on a first piece of seaweed, covering the first piece of seaweed with a second piece of seaweed to form a composite sandwich structure, and carrying out combined baking to obtain the sandwich seaweed with the water content less than 2.0%. According to the method for improving the quality of the sandwich seaweed through microwave and infrared combined baking, the sandwich seaweed produced through microwave and infrared baking is low in production energy consumption, excellent in product color and luster, good in flavor and high in retention rate of nutritional ingredients such as protein ash and fat, and the limit value of microorganisms reaches the national standard.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a technology for producing sandwich seaweed by microwave and infrared combined baking. Background technique [0002] Seaweed is made from seaweed, which is washed, cut, shaped, baked, seasoned and finally made. Seaweed is rich in protein, galactan sulfate, eicosapentaenoic acid, choline, taurine, inositol and minerals such as zinc, copper, manganese and selenium. Seaweed concentrates various B vitamins in seaweed, especially riboflavin and niacin. Seaweed is also rich in iodine. Regular consumption can prevent "goiter". While supplementing iodine for children, it can promote the growth of teeth and bones, and help improve immunity. It is a green food suitable for all ages. [0003] Sandwiched seaweed is prepared by spraying seasoning powder or applying a layer of viscous seasoning liquid between two pieces of seaweed, and then baked at high temperature. The point of usin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/10A23L5/20A23L5/30A23P20/20
CPCA23L17/60A23L5/15A23L5/21A23L5/34A23L5/30A23P20/20A23V2002/00A23V2250/5114A23V2250/5118A23V2250/636A23V2300/24
Inventor 张钟元李大婧江宁聂梅梅李晓楠宋江峰徐亚元冯蕾牛丽影
Owner JIANGSU ACAD OF AGRI SCI
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