Process instant for making sea tangle

Abstract

A process for preparing instant kelp includes such steps as providing the dried fresh kelp, shaping to become sheets or small strips, and microwave drying or puffing at 100-160 Deg C. and 1-2 m / min of conveying speed. Its advantages are short period, high renaturation and deodorization effect, and less loss of natural active components.

Description

technical field [0001] The invention relates to a processing method of kelp, in particular to a processing method of instant kelp using a microwave dryer or an extruder. Background technique [0002] As a traditional food, kelp has been deeply loved by consumers all over the world and in China. Kelp belongs to the family of seaweeds, Phaeophyta Laminaceae. The nutritional value of kelp is quite high. In addition to containing a variety of vitamins, cellulose and minerals, it is also a storehouse of iodine, a good medicine for preventing goiter, which is well known. According to analysis, kelp contains 24.3% alginic acid, 5.97%-8.2% crude protein, 11.13%-17.67% mannitol, 4.36% potassium, 0.34% iodine, and 19.36% ash. Each 100g dry product contains 0.57mg of carotene and vitamin B 1 0.69mg, vitamin B 2 0.36mg, niacin 1.6mg, fat 0.1g, sugar 57g, calcium 2.25g, iron 0.15g, also contains vitamin C and proline, etc. Motherland medicine has a high evaluation of kelp, thinking t...

AI Technical Summary

Problems solved by technology

Kelp ready-to-eat products used to be mainly dry-cooked kelp shreds and wet-cooked kelp shreds. In the traditional processing of kelp, they all need to be steamed. At the same time, there are insurmountable disadvantages, which are manifested in the following aspects: (1) As the active ingredient of kelp, polysaccharides lose a lot during processing, and vitamins, trace elements and some other water-soluble components in kelp also lose a lot; (2) Dried kelp shreds have poor rehydration, which affects the quality of kelp after eating. Absorption of nutrients in the human body. Although wet-cooked kelp has sufficient water, in order to maintain the shelf life of the product, preservatives must be used in the product; (3) The mainstream product in the market, dry-cooked kelp, must be cooked and dried during processing. Cause energy waste, increase production cost; (4) the shelf life of wet-cooked kelp shreds is short, and as instant food, it is inconvenient to eat; (5) the waste liquid in the production process will pollute the environment