Sea bean jelly and preparation method thereof

Abstract

The invention provides sea bean jelly and a preparation method thereof. The sea bean jelly comprises the following raw materials: water; the native seaweed is used as a main material; the auxiliary materials comprise spreading hedyotis herb and / or mint. According to the technical scheme, the fishy smell of the raw materials in the sea bean jelly can be covered, and the eating experience is improved while the taste is improved.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to sea jelly and a preparation method thereof. Background Art

[0002] The existing Qingdao sea jelly is a traditional delicacy made from water and seaweed (agar, staghorn, etc.) as the main raw materials. The seaweed itself may have a certain fishy smell, which will also be reflected in the prepared sea jelly. For some consumers, this taste may not be very popular and affect the eating experience.

[0003] Relying solely on seaweed as the main raw material, although it can provide certain dietary fiber, minerals and other nutrients, is relatively simple and lacks other functional ingredients, which limits the health value and market appeal of the product. Currently, few factories in the market have tried to add other ingredients to sea jelly to improve its flavor or increase its nutritional value, making it difficult to meet the needs of modern consumers who pursue individuality and diversification.

[0004] Therefore, a technical solution is needed to improve the taste of sea jelly and develop products with higher added value. Summary of the invention

[0005] The invention aims to provide a sea jelly and a preparation method thereof, which can improve the edible flavor of the jelly, mask the seaweed smell of the jelly, and improve the overall nutritional value of the product.

[0006] According to one aspect of the present invention, there is provided a sea jelly, wherein the raw materials of the sea jelly include:

[0007] water;

[0008] Native seaweed, wherein the native seaweed is the main ingredient;

[0009] Auxiliary materials, the auxiliary materials include oldenlandia diffusa and / or mint.

[0010] According to some embodiments, the native seaweed includes brown algae and / or red algae.

[0011] According to some embodiments, the raw materials of the sea jelly, in parts by weight, include:

[0012] Native seaweed: 0.25-10 parts;

[0013] Oldenlandia diffusa and / or mint: 0.1-0.5 parts;

[0014] Water: 500 parts.

[0015] According to some embodiments, the raw materials of the sea jelly further include:

[0016] Seaweed powder: 0.25-10 parts.

[0017] According to some embodiments, the raw materials of the sea jelly further include:

[0018] Resistant dextrin: 0.1-1 part; and / or

[0019] Fructo-oligosaccharides: 0.1-1 part; and / or

[0020] Preservatives: 0.1-0.3 parts; and / or

[0021] Sweetener: 0.1-0.12 parts; and / or

[0022] Edible flavor: 0.1-0.12 parts.

[0023] According to some embodiments, the native seaweed includes Gelidium amansii and / or Acanthopanax rapa.

[0024] The present invention also provides a method for preparing sea jelly, which comprises:

[0025] Washing the native seaweed as the main ingredient multiple times, and adding the native seaweed after removing the mud and sand into water;

[0026] Adding auxiliary materials, wherein the auxiliary materials include oldenlandia diffusa and / or mint;

[0027] Heat the water containing the main ingredient and the auxiliary ingredient to boil;

[0028] Add preservatives, mix well and then fill.

[0029] According to some embodiments, the native seaweed includes Gelidium amansii and / or Acanthopanax rapa.

[0030] According to some embodiments, the raw materials of the sea jelly, in parts by weight, include:

[0031] Native seaweed: 0.25-10 parts;

[0032] Oldenlandia diffusa and / or mint: 0.1-0.5 parts;

[0033] Water: 500 parts.

[0034] According to some embodiments, the auxiliary material further comprises:

[0035] Seaweed powder: 0.25-10 parts; and / or

[0036] Resistant dextrin: 0.1-1 part; and / or

[0037] Fructo-oligosaccharides: 0.1-1 part; and / or

[0038] Preservatives: 0.1-0.3 parts; and / or

[0039] Sweetener: 0.1-0.12 parts; and / or

[0040] Edible flavor: 0.1-0.12 parts.

[0041] According to an embodiment of the present invention, the main raw material of sea jelly is native seaweed, which may sometimes have a certain fishy smell. By adding Hedyotis diffusa and / or mint, this fishy smell can be effectively masked, making the finished product more refreshing and delicious. Hedyotis diffusa has a slightly bitter and slightly sweet taste and a unique herbal aroma, while mint has a distinct cool feeling and natural aroma, both of which can increase the basic taste of sea jelly. And Hedyotis diffusa has the effects of clearing away heat and detoxifying, diuresis and swelling; mint contains menthol, which helps to relieve stomach discomfort and promote digestion, and has a cooling and refreshing effect. Both can improve the taste and enhance the overall health value.

[0042] According to some embodiments, the dosage of Hedyotis diffusa and mint is flexibly adjusted according to actual needs to find the best flavor balance point and avoid affecting the overall taste due to excessive dosage of a certain ingredient. Using 0.25 to 10 parts of native seaweed as the main raw material ensures the basic structure and texture of sea jelly, and using 0.1 to 0.5 parts of Hedyotis diffusa and / or mint as auxiliary materials will not cover up the main flavor of seaweed or agar, but can add a unique herbal aroma and refreshing taste to it. This specific ratio of the ratio can not only give full play to the unique advantages of Hedyotis diffusa and mint on the basis of ensuring the basic characteristics of sea jelly, but also provide consumers with a food choice that is both delicious and healthy.

[0043] It is to be understood that the foregoing general description and the following detailed description are exemplary only and are not restrictive of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for describing the embodiments are briefly introduced below.

[0045] Figure 1 A flow chart of a method for preparing oldenlandia diffusa and mint sea jelly according to an example embodiment is shown. DETAILED DESCRIPTION

[0046] Example embodiments will now be described more fully with reference to the accompanying drawings. However, example embodiments can be implemented in many forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that the present invention will be comprehensive and complete and fully convey the concepts of the example embodiments to those skilled in the art. The same reference numerals in the figures represent the same or similar parts, and thus their repeated description will be omitted.

[0047] In addition, the described features, structures or characteristics may be combined in one or more embodiments in any suitable manner. In the following description, many specific details are provided to provide a full understanding of the embodiments of the present invention. However, those skilled in the art will appreciate that the technical solution of the present invention can be practiced without one or more of the specific details, or other methods, components, devices, steps, etc. may be adopted. In other cases, known methods, devices, implementations or operations are not shown or described in detail to avoid blurring various aspects of the present invention.

[0048] The flowcharts shown in the accompanying drawings are only exemplary and do not necessarily include all the contents and operations / steps, nor must they be executed in the order described. For example, some operations / steps can be decomposed, and some operations / steps can be combined or partially combined, so the actual execution order may change according to actual conditions.

[0049] It should be understood that although the terms first, second, third, etc. may be used herein to describe various components, these components should not be limited by these terms. These terms are used to distinguish one component from another component. Therefore, the first component discussed below can be referred to as the second component without departing from the teachings of the present inventive concept. As used herein, the term "and / or" includes any one of the associated listed items and all combinations of one or more.

[0050] Those skilled in the art will appreciate that the drawings are merely schematic diagrams of example embodiments, and the modules or processes in the drawings are not necessarily necessary for implementing the present invention, and therefore cannot be used to limit the protection scope of the present invention.

[0051] The existing Qingdao sea jelly is a traditional delicacy made from water and seaweed (agar, staghorn, etc.) as the main raw materials. However, sea jelly made from seaweed as the main raw material will retain some fishy smell of seaweed. Currently, few factories add other raw materials to seaweed jelly to make it a high-value-added product with better edible function.

[0052] The invention provides a sea jelly with oldenlandia diffusa and mint. In the production process of the existing sea jelly, adding one or both of oldenlandia diffusa and mint can not only bring richer flavor, but also reduce the fishy smell of seaweed, thereby improving the health value of the product.

[0053] Exemplary embodiments of the present invention are described below with reference to the accompanying drawings.

[0054] The present application provides a sea jelly, according to an exemplary embodiment, the sea jelly includes water, a main ingredient and an auxiliary ingredient, wherein native seaweed is the main ingredient, and Hedyotis diffusa and / or mint are auxiliary ingredients. The native seaweed includes brown algae and / or red algae, and the auxiliary ingredient can be one or both of Hedyotis diffusa and / or mint.

[0055] According to some embodiments, seaweed can be divided into different categories according to its pigment composition and biological characteristics. The seaweed commonly used in making Qingdao sea jelly mainly includes two categories: brown algae and red algae. Optionally, brown algae such as agar-agar and red algae such as serrata. Serrata is rich in algin and other ingredients, which helps to form a gelatinous structure; agar-agar is rich in carrageenan and contains natural polysaccharides, which can give sea jelly good elasticity and taste.

[0056] Oldenlandia diffusa is traditionally used in Chinese medicine for its heat-clearing, detoxifying, diuretic and swelling-reducing effects. Oldenlandia diffusa helps improve inflammation in the body. Adding Oldenlandia diffusa to sea jelly can bring a herbal aroma to the food. Mint is known for its cooling and refreshing properties. Mint aids digestion and can relieve stomach discomfort.

[0057] In the embodiment of the present application, the weight ratio of agar-agar or staghorn is 0.25-10 parts, Hedyotis diffusa and / or mint is 0.1-0.5 parts, Hedyotis diffusa has a slightly bitter and slightly sweet taste, and mint contains menthol, which can bring a refreshing taste. By controlling the reasonable weight ratio and adding it to the sea jelly, the fishy smell is reduced to a low level.

[0058] At the same time, we considered avoiding adding too much Hedyotis diffusa to make the sea jelly have a strong bitter taste. The amount of auxiliary ingredients added was determined after multiple tests and adjustments to ensure that the final sea jelly not only maintains the proper flavor, but also does not affect the overall taste due to a certain strong taste.

[0059] According to some embodiments, the raw materials of the sea jelly are, by weight, native seaweed: 0.25-10 parts, oldenlandia diffusa and / or mint: 0.1-0.5 parts, water: 500 parts, seaweed powder: 0.25-10 parts. The main raw materials of the sea jelly in this exemplary embodiment are native seaweed and seaweed powder.

[0060] Seaweed powder is made from native seaweeds such as agar-agar and other auxiliary materials. The dietary fiber in seaweed powder helps promote a healthy digestive system, increase satiety, and help regulate blood sugar levels. It not only improves the nutritional value of the product, but also improves the taste and flavor by adjusting the formula, adding a unique aroma. Seaweed powder is made in accordance with the "GB19643-2016 National Food Safety Standard Algae and Its Products". Fresh, pollution-free seaweed is used as raw material to ensure that the source of the raw materials is reliable and meets hygiene standards. Seaweed powder can provide a better taste for sea jelly, and the native seaweed must be puffed and crushed during the production process. The crushed powder is more uniform and fine, which helps to improve solubility and taste, and also helps to reduce the fishy smell.

[0061] According to some embodiments, the raw materials of the sea jelly may further include resistant dextrin, oligofructose, preservatives, sweeteners and edible flavors.

[0062] According to some embodiments, the raw materials of the sea jelly, measured in parts by weight, further include: water: 500 parts, native seaweed: 0.25-10 parts, seaweed powder: 0.25-10 parts, oldenlandia diffusa and / or mint: 0.1-0.5 parts, resistant dextrin: 0.1-1 parts; oligofructose: 0.1-1 parts; preservatives: 0.1-0.3 parts; sweeteners: 0.1-0.12 parts; edible flavors: 0.1-0.12 parts.

[0063] Adding flavors and sweeteners can further enhance the flavor and taste of the product. The addition amount of Hedyotis diffusa and / or mint and sweeteners ranges from 0.001% to 20%, and complies with the requirements of GB 2760. The addition amount of flavors ranges from 0.001% to 20%, and complies with the requirements of GB 2760. Among them, resistant dextrin, oligofructose, flavors, and sweeteners can be added or not according to product needs.

[0064] According to some embodiments, the raw materials of the sea jelly further include preservatives. In the embodiments of the present application, adding preservatives can further extend the shelf life and the shelf life. The amount of preservatives added complies with the requirements of GB 2760.

[0065] This exemplary embodiment uses Hedyotis diffusa and mint as auxiliary materials for sea jelly. Hedyotis diffusa has the effect of clearing away heat and detoxifying, and can help improve the inflammatory state in the body. Adding it to sea jelly not only increases the functional value of the food, but also provides consumers with additional health benefits. Mint contains ingredients such as menthol, which helps relieve stomach discomfort and promote digestion. The cool taste of mint can stimulate saliva secretion and further help the digestion process. Sea jelly itself has the effect of moisturizing the intestines and promoting bowel movements. With the synergistic effect of Hedyotis diffusa and mint, it can more effectively promote gastrointestinal health as a whole.

[0066] Modern consumers are paying more and more attention to the health attributes and natural sources of food. Using two natural plant ingredients, oldenlandia diffusa and mint, as additives can not only enhance the health value of sea jelly, but also significantly improve the flavor characteristics of the product, providing consumers with a food choice that is both delicious and healthy.

[0067] Figure 1 A flow chart of a method for preparing oldenlandia diffusa and mint sea jelly according to an example embodiment is shown.

[0068] The present application also provides a method for preparing sea jelly, the specific steps of which are as follows:

[0069] See also Figure 1 In S101, the native seaweed as the main ingredient is washed multiple times, and the native seaweed after the mud and sand are removed is added into water.

[0070] The main material is washed, the native seaweed as the main material is washed several times, and the native seaweed after the mud and sand are removed is added into the aqueous solution.

[0071] According to some embodiments, the native seaweed includes brown algae and / or red algae, and further, the native seaweed is agar-agar and / or staghorn. An appropriate amount of agar-agar and / or staghorn is selected, and is carefully cleaned to remove impurities. The native seaweed after the silt is removed is added to the aqueous solution.

[0072] In terms of weight, native seaweed: 0.25-10 parts, water: 500 parts. For example, about 1.5 liters of water is used for every 20 grams of native seaweed.

[0073] In S103, auxiliary materials are added, wherein the auxiliary materials include oldenlandia diffusa and / or mint.

[0074] According to some embodiments, the auxiliary materials are Hedyotis diffusa and / or mint, and one or both of Hedyotis diffusa and mint are added to the aqueous solution. If the Hedyotis diffusa and / or mint are dried powders, the calculated Hedyotis diffusa and / or mint powders are directly and evenly sprinkled into the aqueous solution and stirred evenly.

[0075] If the Hedyotis diffusa and / or mint is juice extracted from fresh Hedyotis diffusa and / or mint, the extracted juice is slowly added to the aqueous solution according to the formula ratio while continuously stirring to ensure uniform distribution.

[0076] According to some embodiments, the weight percentage of Hedyotis diffusa and mint is: 0.1-0.5 parts of Hedyotis diffusa and / or mint, and 500 parts of water. 0.6 grams of Hedyotis diffusa and / or mint are added to every 1.5 liters of water.

[0077] In S105, the water containing the main ingredient and the auxiliary ingredient is heated and boiled.

[0078] According to some embodiments, the mixture is heated until boiling and kept in a slow simmering state until the seaweed or agar is completely dissolved in the water. When the main ingredients and auxiliary ingredients are fully dissolved, the mixture is stirred evenly to obtain a dissolved glue solution. The solid residue is filtered out using a fine filter or gauze to ensure that the solution is pure and free of impurities.

[0079] In S107, preservatives are added, stirred evenly, and then filled.

[0080] According to some embodiments, preservatives are added to the filtered liquid for filling, and sweeteners and edible flavors may also be added, and the total amount added complies with the provisions of GB 2760.

[0081] The oldenlandia diffusa and mint in this embodiment have medicinal value. The oldenlandia diffusa can clear away heat and detoxify, and the mint can invigorate the stomach and aid digestion. Together with the intestinal moistening effect of the jelly, they play a good health role for the human body. The herbal aroma of the oldenlandia diffusa and the unique natural aroma of the mint can enhance the edible flavor of the jelly and cover the seaweed smell of the jelly. The slightly bitter and slightly sweet taste of the boiled water of the oldenlandia diffusa and the cool taste of the mint can give people a richer taste experience when eating the jelly.

[0082] It should be noted that, for the above-mentioned method embodiments, for the sake of simplicity, they are all described as a series of action combinations, but those skilled in the art should know that the present invention is not limited by the described action sequence, because according to the present invention, certain steps can be performed in other sequences or simultaneously. Secondly, those skilled in the art should also know that the embodiments described in the specification are all preferred embodiments, and the actions and modules involved are not necessarily required by the present invention.

[0083] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0084] In several embodiments provided by the present invention, it should be understood that the disclosed device can be implemented in other ways.

[0085] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0086] The exemplary embodiments of the present invention are specifically shown and described above. It should be understood that the present invention is not limited to the detailed structures, configurations or implementations described herein; on the contrary, the present invention is intended to cover various modifications and equivalent configurations included in the spirit and scope of the appended clauses.

Claims

1. A sea jelly, characterized in that: The raw materials of the sea jelly include: water; Native seaweed, wherein the native seaweed is the main ingredient; Auxiliary materials, the auxiliary materials include oldenlandia diffusa and / or mint.

2. The sea jelly according to claim 1, characterized in that The native seaweed includes brown algae and / or red algae.

3. The sea jelly according to claim 1, characterized in that The raw materials of the sea jelly, in parts by weight, include: Native seaweed: 0.25-10 parts; Oldenlandia diffusa and / or mint: 0.1-0.5 parts; Water: 500 parts.

4. The sea jelly according to claim 3, characterized in that The raw materials of the sea jelly also include: Seaweed powder: 0.25-10 parts.

5. The sea jelly according to claim 1, characterized in that The raw materials of the sea jelly also include: Resistant dextrin: 0.1-1 part; and / or Fructo-oligosaccharides: 0.1-1 part; and / or Preservatives: 0.1-0.3 parts; and / or Sweetener: 0.1-0.12 parts; and / or Edible flavor: 0.1-0.12 parts.

6. The sea jelly according to claim 1, characterized in that The native seaweeds include Gelidium amansii and / or Acanthopanax rapa.

7. A method for preparing sea jelly, characterized in that: The method comprises: Washing the native seaweed as the main ingredient multiple times, and adding the native seaweed after removing the mud and sand into water; Adding auxiliary materials, wherein the auxiliary materials include oldenlandia diffusa and / or mint; Heat the water containing the main ingredient and the auxiliary ingredient to boil; Add preservatives, mix well and then fill.

8. The preparation method according to claim 7, characterized in that: The native seaweeds include Gelidium amansii and / or Acanthopanax rapa.

9. The preparation method according to claim 8, characterized in that: The raw materials of the sea jelly, in parts by weight, include: Native seaweed: 0.25-10 parts; Oldenlandia diffusa and / or mint: 0.1-0.5 parts; Water: 500 parts.

10. The method according to claim 9, characterized in that The auxiliary materials also include: Seaweed powder: 0.25-10 parts; and / or Resistant dextrin: 0.1-1 part; and / or Fructo-oligosaccharides: 0.1-1 part; and / or Preservatives: 0.1-0.3 parts; and / or Sweetener: 0.1-0.12 parts; and / or Edible flavor: 0.1-0.12 parts.

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