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Process for preparing kelp food

A manufacturing method and technology of kelp, applied in food preparation, food science, application, etc., can solve problems such as short storage time, achieve fast recovery speed, small shrinkage rate, and crisp taste

Inactive Publication Date: 2005-07-06
山东俚岛海洋科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kelp products processed by this salting method, because of the high salt content in the kelp, also need to be foamed in water before eating to precipitate the salt; Short storage time at temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: select 100 kilograms of fresh tender green sea-tangles that have no disease and no sporangia harvested at sea in April, through the following treatment process:

[0024] (A), flushing: the sea-tangle is rinsed under high pressure with seawater after sand filtration, and the surface of the sea-tangle is rinsed;

[0025] (B), scalding: Take clean seawater from the coastal field, scald 100 kg of kelp in a heating tank for 45 seconds, control the temperature of the heated seawater at 100°C, and evenly stir and submerge the kelp during the scalding process to avoid brown flowers. spotted kelp appears;

[0026] (C), cooling: the sea-tangle that soaks scalding is pulled out heating tank, puts into the cold seawater of 14 ℃ immediately, is cooled to the same temperature as cold seawater;

[0027] (D), draining: the kelp after cooling is put into the net basket, and the kelp is lightly pressed by the net basket to remove running water;

[0028] (E), shaping, free...

Embodiment 2

[0037] Embodiment 2: select to take out 100 kilograms from the cold storage of depositing through the salted fresh sea-tangle after scalding, cooling, draining, mixing salt, salting, dehydration, through following processing technology:

[0038] (A), thawing, desalination: put the salted kelp after freezing treatment into 2 tons of clean seawater and stir and soak for 25 minutes, then pull it out and put it into 300 kg of fresh water, stir and soak for 2 minutes for desalination;

[0039] (B), dehydration: put the salted kelp after desalination into a high-speed centrifuge and dehydrate for 2 minutes, so that the water content of the kelp is 90%, and cut into kelp shreds;

[0040] (C), ion stabilizing treatment: prepare 200 kilograms of ferric hydroxide seawater solution by the concentration of 0.2%, drop the kelp shreds after dehydration into the seawater solution and soak for 10 minutes;

[0041] (D), secondary dehydration: fish out the kelp shreds after the ion stabilizatio...

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PUM

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Abstract

A preparing method of a kelp food is to mix the additive of polymolecular oligosaccharide and the stabilizer of bivalence metal ion with the new tender kelp which has been processed by high-temperature soaking, cooling, water trickling and freezing, the stabilizer to soften kelp and the additive to displace the water from the kelp body and to wrap up and bury the cubic structure of the cell and marrow trunk in the kelp to decrease the shrinkage when the kelp is drying. The quick recovery of the kelp, and low-leaking out of the chlorplyll and other nutrition matter can be achieved in kelp water developing with the fishy smell of the kelp to be neutralized by the polymolecular oligosaccharide.

Description

technical field [0001] The invention relates to a deep processing method of seafood, in particular to a method for manufacturing seaweed food, which belongs to the technical field of edible seaweed processing. Background technique [0002] Kelp (also known as kelp or Lunbu) is a kind of edible seaweed, which is composed of three parts: epidermis, cortex, and pith. There is a large gap between the epidermis, cortex, and pith filaments, and it contains a large number of mucopolysaccharide cells. Interstitium and moisture. At present, there are two ways to process kelp into kelp food: [0003] One is: fresh kelp is dried to make light-dried kelp. When using this method to process light dry kelp products, the pigment body of seaweed is decomposed and faded by the action of ultraviolet rays, and the algal body shrinkage rate of the processed kelp food is extremely large. Before eating, it needs to be foamed in water for a period of time, washed with water, then boiled or steam...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/60
Inventor 符鹏飞曲光伟
Owner 山东俚岛海洋科技股份有限公司