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Sliced seasoning instant sporophyl and producing method

A technology of sporophyll silk and wakame sporophyll, which is applied in the field of physical processing of seaweed into ready-to-eat food, which can solve the problems of single taste, dark color, deep wakame food, lack of fine processing, etc., and achieve strong chewing texture and delicious taste Effect

Inactive Publication Date: 2006-03-08
宋金格
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the consumption of wakame is both time-consuming and troublesome. Even the bagged "fast food wakame" sold in the market is darker in color, has a single taste, and even has no "flavor" at all.
[0004] At present, the deep and fine processing of wakame food is still lacking, and there is no new fine product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0033] Production of ready-to-eat sporophyte silk.

[0034] 1. Blanching, cooling and dehydration of the raw material sporophyll shreds: cut the fresh spores into shreds and put them into a basket, put them in boiling water for 25 minutes, then immediately pour the blanched sporophyll silk into 5-10°C water and stir Cool for 1 minute, put it into a centrifuge for dehydration, and when almost no water flows out of the water outlet, set it aside.

[0035] 2. Seasoning and marinating: Weigh 100 kg of spore leaf shreds that have been blanched in the previous step, and mix with the following seasonings:

[0036] White sugar 9.0kg

[0037] Salt 1.5kg

[0038] Anhydrous sodium acetate 4.0kg

[0039] Sorbitol 6.0kg

[0040] MSG 2.0kg

[0041] Compound seasoning 0.5kg

[0042] I+G 0.1kg

[0043] Plum meat powder 1.0kg

[0044] Mirin 3.0kg

[0045] Soy sauce 4.0kg

[0046] Skipjack Extract 2.0kg

[0047] Put the above-mentioned ingr...

example 2

[0052] Production of ready-to-eat sporophyte silk.

[0053] 1. The blanching, cooling and dehydration of the raw material sporophyll shreds: cut into shreds with thawed sporophyll leaves, after blanching, use cold shower first, then put into cold water to cool, the same as Example 1 below.

[0054] 2. Seasoning and marinating: Weigh 100 kg of spore leaf shreds that have been blanched in the previous step, and mix with the following seasonings:

[0055] White sugar 10.0kg

[0056] Salt 2.0kg

[0057] Anhydrous sodium acetate 4.0kg

[0058] Sorbitol 7.0kg

[0059] MSG 3.0kg

[0060] Compound seasoning 0.5kg

[0061] I+G 0.1kg

[0062] Plum meat powder 1.5kg

[0063] Mirin 3.0kg

[0064] Soy sauce 4.0kg

[0065] Skipjack Extract 2.0kg

[0066] Its operation steps are the same as Example 1.

[0067] 3. Crushing, forming and drying: Same as Example 1.

[0068] Quality testing, in full compliance with product standards.

...

example 3

[0071] Production of ready-to-eat sporophyte silk.

[0072] 1. The blanching, cooling and dehydration of the raw material sporophyll silk are the same as Example 2

[0073] 2. Seasoning and marinating: the operation is the same as in Example 2, but the seasoning formula is slightly different. The seasoning formula is:

[0074] White sugar 11.0kg

[0075] Salt 2.0kg

[0076] Anhydrous sodium acetate 4.0kg

[0077] Sorbitol 7.0kg

[0078] MSG 3.0kg

[0079] Compound seasoning 0.5kg

[0080] I+G 0.1kg

[0081] Plum meat powder 1.5kg

[0082] Mirin 3.0kg

[0083] Soy sauce 4.0kg

[0084] Skipjack Extract 2.0kg

[0085] 3. Crushing, forming and drying: Same as Example 1. Quality testing, in full compliance with product standards.

[0086] Compared with Example 1, the taste is slightly sweeter, the umami taste is increased, and the flavor is stronger.

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Abstract

The production method of instant spore leaf shreds includes the following steps: shredding spore leaf of wakame, scalding cooling and dewatering, flavouring and pickling, pulverizing and forming, drying so as to obtain the invented flaky instant food with several health-care functions.

Description

technical field [0001] The invention relates to pickled and cooked food processed by seaweed, and also relates to physical processing of seaweed into instant food. Background technique [0002] my country has a long coastline and a vast sea area. There are more than 510 kinds of economic algae and 21 kinds of edible algae. Seaweed is not only rich in protein, amino acids, vitamins and minerals, but some seaweeds also contain unique active substances with physiological regulation effects, such as seaweed polysaccharides, kelp amino acids, high unsaturated fatty acids, polyhalogenated polyterpenoids, Sterol compounds, β-carotene, etc., and there are many trace elements in organic active states that are directly absorbed and utilized by the human body. [0003] People in my country and Asia, especially in coastal areas, have the habit of eating kelp and wakame. For example, seasoned shredded kelp is a commonly eaten variety. The drained kelp is softened with 2% acetic acid, ...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23G3/00A23L1/22A23L17/60A23L27/00
Inventor 宋金格
Owner 宋金格
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