Preparation method of kelp cake
A production method and kelp technology are applied in the direction of food ingredients as thickeners, food ingredients as gelling agents, food ingredients as odor improvers, etc., which can solve the problem of difficulty in catering, kelp cakes losing the taste of kelp gum, and single market products and other problems, to achieve the effect of reducing the overall sugar content, improving the dispersion, and excellent defoaming
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Embodiment 1
[0056] A kind of preparation method of kelp cake, comprises the steps:
[0057] S1. Soak 73.1 kg of salted kelp in a weight ratio of kelp: flowing water = 1:5 for desalination and soaking for 3 hours, cut into sections, and blanching for cleaning. The blanching temperature is 96° C., and the blanching time is 3 minutes to obtain 73 kg of desalted kelp;
[0058] S2. Cook the desalted kelp in tea water (5 kg of green tea dissolved in 1000 kg of water) for 50 minutes at a weight ratio of desalted kelp: tea water = 1:5, cool and drain to obtain boiled kelp;
[0059] S3, 0.9kg carrageenan and 0.4kg locust bean gum were dissolved in 20kg water to obtain aqueous solution A, 10kg sorbitol and 9.5kg maltose were dissolved in 30kg water to obtain aqueous solution B;
[0060] S4. Mix the aqueous solution A and the boiled kelp in a rubber mill for beating, and use 0.41 kg of citric acid to adjust the pH to 6.0. After the beating is completed, continue to add the aqueous solution B and 0.0...
Embodiment 2
[0064] A kind of preparation method of kelp cake, comprises the steps:
[0065] S1. Soak 70.1 kg of salted kelp in a weight ratio of kelp: flowing water = 1:5 for desalting and soaking for 3 hours, cut into sections, and blanching for cleaning. The blanching temperature is 96° C., and the blanching time is 3 minutes to obtain 70 kg of desalted kelp;
[0066] S2. Cook the desalted kelp in tea water (5 kg of green tea dissolved in 1000 kg of water) for 50 minutes at a weight ratio of desalted kelp: tea water = 1:5, cool and drain to obtain boiled kelp;
[0067] S3, 0.8kg carrageenan and 0.5kg locust bean gum were dissolved in 25kg water to obtain aqueous solution A, 10kg sorbitol and 9.5kg maltose were dissolved in 30kg water to obtain aqueous solution B;
[0068] S4. Mix the aqueous solution A and the boiled kelp in a rubber mill for beating, and use 0.41 kg of citric acid to adjust the pH to 6.0. After the beating is completed, continue to add the aqueous solution B and 0.09 k...
Embodiment 3
[0072] A kind of preparation method of kelp cake, comprises the steps:
[0073] S1. Soak 75.1 kg of salted kelp in a weight ratio of kelp: flowing water = 1:5 for desalting and soaking for 3 hours, cut into sections, and blanching for cleaning. The blanching temperature is 96° C., and the blanching time is 3 minutes to obtain 70 kg of desalted kelp;
[0074] S2. Cook the desalted kelp in tea water (5 kg of green tea dissolved in 1000 kg of water) for 50 minutes at a weight ratio of desalted kelp: tea water = 1:5, cool and drain to obtain boiled kelp;
[0075] S3, 0.9kg carrageenan and 0.4kg locust bean gum were dissolved in 25kg water to obtain aqueous solution A, 11kg sorbitol and 9.6kg maltose were dissolved in 30kg water to obtain aqueous solution B;
[0076] S4. Mix the aqueous solution A and the boiled kelp in a rubber mill for beating, and use 0.41 kg of citric acid to adjust the pH to 6.0. After the beating is completed, continue to add the aqueous solution B and 0.09 k...
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