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Process for gelling water shield

A gel technology and a technology for seaweed, applied in the field of vegetable fresh-keeping and processing, can solve problems such as the destruction of inherent colloidal nutrients in seaweed, the influence of the smooth taste of seaweed, the separation and loss of colloidal substances and the like

Inactive Publication Date: 2003-10-29
包军婷
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  • Summary
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The prior art uses water shields with a temperature between 80°C and 90°C after being greened, and is directly placed in normal temperature water or cold water for pre-cooling. The defect is that the jelly-like substances after greening are separated and lost during the pre-cooling process, resulting in the inherent glue of water shield. The nutrients contained in the quality are destroyed, and the smooth mouthfeel of the unique flavor inherent in water shield is affected.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0007] The process steps are divided into 1. The water shield with a temperature of 80°C after the gelatinization of the steam spraying machine is put into the first section of normal temperature water (25°C) spray immersion pre-cooling machine, and the pre-cooling time is controlled by the stepless speed regulator. Control it for 5 minutes to cool the water shield (internal temperature 50°C); 2. Enter the second stage of ice water spray soaking gel machine, the second stage of ice water is controlled at 0°C by the temperature controller, and spray soaking gel Under the control of the stepless speed regulator, the gum coagulation time of water shield is 10 minutes; the internal temperature of water shield is 5°C; 3. Vibration dehydration in the vibration dehydrator; vibration frequency 180HZ / min; dehydration time 1 minute; water content rate 10%.

Embodiment 2

[0009] The process steps are divided into 1. Put the water shield with a temperature of 90°C after the gelatinization of the steam spraying greening machine into the first section of room temperature water (25°C) spray immersion pre-cooler, under the control of the stepless speed regulator, the The pre-cooling degree of water shield (internal temperature 50°C) is controlled within 3 minutes; 2. Enter the second stage of ice water spray soaking gel machine, the second stage of ice water is controlled by the temperature controller at -4°C, spray and soak Under the control of the stepless speed regulator, the jelly coagulation time of water shield is controlled at 5 minutes; the internal temperature of water shield is 2°C; 3. Vibration dehydration in the vibration dehydrator; vibration frequency 120HZ / min; dehydration The time is 3 minutes; the moisture content is 5%.

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Abstract

A process for gelatinizing water shield at 80-90 deg.C after it is steamed in order to prevent its gelatin from being separated includes two steps: pre-cooling by showering water at 25 deg.C and immersing it for 3-5 min, and gelatinizing at 0í½-4 deg.C for 5-10 min.

Description

technical field [0001] The invention relates to a gel technology of water shield and belongs to the technical field of vegetable fresh-keeping processing. Background technique [0002] The prior art uses water shields with a temperature between 80°C and 90°C after being greened, and is directly placed in normal temperature water or cold water for pre-cooling. The defect is that the jelly-like substances after greening are separated and lost during the pre-cooling process, resulting in the inherent glue of water shield. The nutrients contained in the quality are destroyed, and the smooth mouthfeel of the unique flavor inherent in water shield is affected. Contents of the invention [0003] The object of the present invention is to propose a water shield gel technology using dual-temperature, dual-stage, and two-stage gel, which can fundamentally solve the above-mentioned defects. The technical solution of the present invention: for the water shield with a temperature of 80...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23L19/00
Inventor 郭康宁包军婷
Owner 包军婷
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