Preparation method of flavored kelp sauce

Abstract

The invention relates to a preparation method of flavored kelp sauce. The preparation method comprises the following steps: step 1, respectively pretreating kelp and edible mushrooms; 2, stir-frying the kelp and the edible mushrooms which are pretreated in the step 1; step 3, canning the fried kelp and edible mushrooms in the step 2; deodorization is realized through three procedures of blanching, cooling and dehydration in pretreatment, and compared with deodorization by using citric acid in the prior art, the cost is reduced, and sourness caused by addition of the citric acid is also avoided.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly to a preparation method of a flavored kelp sauce. Background Art

[0002] Kelp, also known as "sea tangle", "sea cabbage", etc., is an edible alga widely distributed in coastal areas. Its leaves are usually dark brown or green and can reach several meters in length. Kelp has extremely high nutritional value, being rich in many nutrients such as iodine, calcium, magnesium, iron, protein, etc., and also contains abundant dietary fiber, the "seventh nutrient", which has extensive benefits to human health. Traditional kelp processed products are mostly dried products and salted products, having the problems of inconvenient consumption and single taste.

[0003] To improve this situation, people have developed kelp sauce made from kelp, which not only enriches the variety of kelp products but also improves the economic value of kelp. The production process of traditional kelp sauce is relatively simple and has a single taste. It mostly uses microbial fermentation control technology and requires a relatively long time for natural fermentation. For example, the kelp sauce disclosed in the Chinese patent with the patent application publication number CN101411464A has a single nutrition, and the ground kelp lacks texture and has an obvious fishy smell. Currently, corresponding technologies at home and abroad mostly adopt the process of pulverizing kelp, adding water for mixing and steaming, enzymolysis, fermentation, removing fishy smell, and then seasoning. For example, a preparation method of a kelp sauce with the patent application publication number CN102823847A. The biggest drawback of this process is that some original nutrients of kelp are lost after pulverizing kelp and adding water for mixing and then steaming kelp, resulting in unnatural texture and nutritional components. With the change and diversification of people's tastes, the texture and variety of traditional kelp sauce can no longer meet people's changing needs. Summary of the Invention

[0004] To solve the above problems of the prior art, the present invention provides a preparation method of a flavored kelp sauce.

[0005] To achieve the above object, the main technical solutions adopted by the present invention include:

[0006] A preparation method of a flavored kelp sauce, comprising the following steps:

[0007] Step 1: Pretreat kelp and edible mushrooms separately;

[0008] Step 2: Stir-fry the pretreated kelp and edible mushrooms in Step 1;

[0009] Step 3: Can the stir-fried kelp and edible mushrooms in Step 2;

[0010] The pretreatment of kelp in Step 1 includes material selection, cleaning, blanching, cooling, dehydration, and dicing;

[0011] The hot blanching includes completely immersing the washed kelp in water at 80 - 85°C for about 3 minutes to kill the active enzymes in the kelp, preventing the quality of the kelp from deteriorating due to the action of enzymes during subsequent preservation and processing;

[0012] The cooling includes putting the hot - blanched kelp into cold water to cool it, quickly reducing the temperature of the kelp to prevent further loss of nutrients;

[0013] The dehydration includes first draining the surface water of the cooled kelp and then drying it to a water content of 70 - 75%, which not only does not affect the flexibility and taste of the kelp but also effectively inhibits the growth of microorganisms.

[0014] In an embodiment of the present invention, the material selection includes selecting kelp with high - quality appearance, high freshness, plumpness, no obvious damage and mildew, and storing it in the refrigerator for freezing for later use;

[0015] The cleaning includes quickly washing with running water and gently kneading to remove the thick stems and the sediment and impurities on the surface of the kelp;

[0016] The dicing includes first cutting the dehydrated kelp into filaments and then into dices.

[0017] In an embodiment of the present invention, the pretreatment of edible mushrooms in step one includes material selection, cleaning, granulating, and dehydration;

[0018] The material selection includes purchasing high - quality edible mushrooms with bright color, smooth surface, no mildew and pests, and storing them in the refrigerator for refrigeration and preservation for later use;

[0019] The cleaning includes quickly washing with running water to remove the sediment and impurities on the surface of the mushrooms;

[0020] The dehydration includes first squeezing out the excess water from the granulated mushrooms and then drying them to a water content of 70 - 75% to improve the chewiness of the mushrooms and reduce the time in the subsequent frying process.

[0021] In an embodiment of the present invention, the frying includes adding a certain amount of safflower seed oil to a hot pan. When the oil temperature rises to 130 - 160°C, add appropriate amounts of scallions, ginger, and garlic and stir - fry for a period of time, then put in the pretreated edible mushrooms. When they are fried until golden, put in the pretreated kelp, then add white granulated sugar and sesame seeds in turn and stir - fry, and finally add soy sauce and cooking wine for seasoning, and quickly stir - fry until evenly mixed and then it can be taken out of the pan.

[0022] In an embodiment of the present invention, the mass ratio of kelp to edible mushroom is 3:1; based on the total mass of kelp and edible mushroom, the addition amount of safflower oil is 20-50%, the addition amount of soy sauce is 8-15%, and the addition amounts of other ingredients are 5-8% of cooking wine, 1-2% of granulated sugar, 1-2% of sesame seeds, 2-5% of scallions, 1-2% of ginger, and 3-6% of garlic respectively.

[0023] In an embodiment of the present invention, step three includes canning, exhausting air, and sterilizing.

[0024] The canning includes cleaning and disinfecting a glass jar, then putting the kelp paste into the glass jar and leaving a 0.8-1.2 cm space as the headspace to prevent the lid from being pushed open when the kelp paste expands during heating in a high-pressure steam sterilizer.

[0025] In an embodiment of the present invention, the exhausting air includes placing the can in a water bath at 90°C and heating for 15 minutes to promote the release of air in the can by steam. The lid should not be tightened too tightly to prevent the glass jar from bursting during air exhaustion; invert the heated can and gently tap the bottom of the can to promote air exhaustion; quickly tighten the can after air exhaustion for sealing.

[0026] In an embodiment of the present invention, the sterilizing includes putting the jars filled with kelp paste into a high-pressure steam sterilizer, requiring the jars to be arranged neatly without colliding with each other to avoid affecting the sterilization effect; the canned flavored kelp paste is sterilized by high-pressure steam. When sterilizing, the temperature should reach 121°C or above and be maintained for 15 minutes.

[0027] The beneficial effects of the present invention are as follows: The pretreatment realizes fishy smell removal through three processes of blanching, cooling, and dehydration. Compared with using citric acid to remove fishy smell in the prior art, it reduces the cost and also avoids the sour taste caused by the addition of citric acid. This patent forms a mild raw material pretreatment method, appropriately dehydrates kelp and other auxiliary materials, and then stir-fries them, which not only saves time cost but also retains more nutrients in the product, bringing an improvement in the taste of the product. Secondly, through the careful selection and mixing of ingredients, it focuses on higher nutritional value of the product, making the product applicable to a wider range of people, especially meeting the dietary standards and requirements of the "three highs" population under the aging of society. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for the embodiments. It should be understood that the following drawings only show some embodiments of the present invention, so they should not be regarded as limiting the scope. For those of ordinary skill in the art, without creative efforts, other related drawings can also be obtained based on these drawings.

[0029] Figure 1It is a schematic flow chart of the preparation method of the present invention; Specific embodiments

[0030] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0031] A preparation method of a flavored kelp sauce includes the following steps:

[0032] Step 1: Pretreat kelp and edible mushrooms separately;

[0033] Step 2: Stir-fry the kelp and edible mushrooms pretreated in Step 1;

[0034] Step 3: Can the kelp and edible mushrooms stir-fried in Step 2;

[0035] The pretreatment of kelp in Step 1 includes material selection, cleaning, blanching, cooling, dehydration, and dicing;

[0036] The material selection includes selecting kelp with high-quality appearance, high freshness, plumpness, no obvious damage and mildew, and storing it in the refrigerator for later use;

[0037] The cleaning includes quickly cleaning with running water and gently kneading to remove the thick stems of kelp and the sediment and impurities on the surface;

[0038] The blanching includes completely immersing the washed kelp in water at 80-85°C for about 3 minutes to kill the active enzymes in the kelp to prevent the quality of the kelp from deteriorating due to the action of enzymes during subsequent storage and processing;

[0039] The cooling includes putting the blanched kelp into cold water to cool and quickly reducing the temperature of the kelp to prevent further loss of nutrients;

[0040] The dehydration includes first draining the surface water of the cooled kelp and then drying and dehydrating it to a water content of 70-75%, which not only does not affect the flexibility and taste of the kelp but also effectively inhibits the growth of microorganisms.

[0041] The dicing includes first cutting the dehydrated kelp into filaments and then dicing; the diced pieces are about 1.0 cm × 1.0 cm.

[0042] It should be noted that by combining hot air drying dehydration with the slicing process to replace the traditional beating treatment, the quality of kelp can be effectively improved and the cost loss can be reduced; blanching can effectively avoid the problem of quality decline caused by subsequent processes and quickly cool down, effectively preventing nutrient loss; the dehydration process further enhances the taste of kelp; and the pre-treatment realizes deodorization through three processes of blanching, cooling and dehydration. Compared with using citric acid for deodorization in the prior art, the cost is reduced and the sour taste caused by the addition of citric acid is avoided.

[0043] Some of the fishy substances in kelp are catalyzed by enzymes contained in the kelp itself. During the blanching process, the high temperature rapidly inactivates these enzymes, preventing the fishy precursor substances from further transforming into fishy substances and reducing the generation of fishy smell from the source. Many fishy substances are volatile. When the temperature rises during blanching, the movement speed of the fishy substances is accelerated, making it easier for them to diffuse from the inside of the kelp to the surface and then volatilize into the surrounding environment, thus reducing the fishy smell of the kelp. Some proteins in the kelp may combine with the fishy substances to form complexes and produce a fishy smell. Blanching denatures the proteins, changes their spatial structure, destroys their binding sites with the fishy substances, and releases the fishy substances, facilitating their removal in subsequent processing. Cooling causes the kelp tissue to contract and the gaps between cells to become smaller. This helps prevent the fishy substances that have been released outside the cells from re-entering the inside of the kelp, and at the same time makes it more difficult for the fishy substances inside the kelp to diffuse to the surface, thus reducing the emission of the fishy smell. Cooling reduces the rates of various chemical reactions in the kelp, including oxidation, hydrolysis and other reactions related to the generation of fishy smell. This can prevent the generation of new fishy substances due to chemical reactions during subsequent processing and maintain the deodorization effect of the kelp after blanching; some of the fishy substances in the kelp are dissolved in the water, and the dehydration process can directly remove a large amount of water, thus carrying away many water-soluble fishy substances, such as some small molecule aldehydes, ketones, amines, etc. As the water content decreases, the remaining fishy substances in the kelp are concentrated, and their relative content in the kelp increases. This makes it easier to remove the fishy substances completely through adsorption, rinsing, volatilization and other methods during subsequent processing or cooking. The dehydration process changes the physical structure of the kelp, making it loose and porous. This structure increases the contact area between the kelp and the external environment. In subsequent processing, whether using seasonings to cover up the fishy smell or making the fishy substances volatilize through ventilation and other methods, it can be carried out more fully, thus further improving the deodorization effect.

[0044] During raw material pretreatment, kelp is first heat blanched to inactivate enzyme activity and then heat dried to 70-75% water content, while edible mushrooms are dried to 65-70% water content. Different from the previous pulping treatment, this not only preserves the taste of the two raw materials, increases the chewiness during meals, but also facilitates the flavoring of the raw materials during preparation. On the other hand, dehydration pretreatment reduces the time cost required for frying, saves energy consumption, is conducive to large-scale production, and improves economic efficiency;

[0045] In an embodiment of the present invention, the pretreatment of edible mushrooms in step one includes material selection, cleaning, granulation, and dehydration;

[0046] The material selection includes purchasing high-quality edible mushrooms with bright color, smooth surface, no mildew, and no pests and diseases, and storing them in the refrigerator for fresh-keeping for later use;

[0047] The cleaning includes quickly cleaning with running water to remove the sediment and impurities on the surface of the mushrooms;

[0048] The dehydration includes first squeezing out the excess water from the granulated mushrooms and then drying them to a water content of 70-75% to improve the chewiness of the mushrooms and reduce the time in the subsequent frying process.

[0049] In an embodiment, the edible mushrooms can be Pleurotus ostreatus or Lentinula edodes.

[0050] In an embodiment of the present invention, the frying includes adding a certain amount of safflower seed oil to a hot pot. When the oil temperature rises to 130-160°C, add an appropriate amount of scallions, ginger, and garlic and stir-fry for a period of time, then put in the pretreated edible mushrooms. When they are fried until golden, put in the pretreated kelp, and then add granulated sugar and sesame seeds in sequence and stir-fry. Finally, add soy sauce and cooking wine for seasoning and quickly stir-fry until evenly mixed before taking out of the pot.

[0051] In an embodiment of the present invention, the mass ratio of kelp to edible mushrooms is 3:1; based on the total mass of kelp and edible mushrooms, the addition amount of safflower seed oil is 20-50%, the addition amount of soy sauce is 8-15%, and the addition amounts of other ingredients are 5-8% for cooking wine, 1-2% for granulated sugar, 1-2% for sesame seeds, 2-5% for scallions, 1-2% for ginger, and 3-6% for garlic respectively.

[0052] In terms of the formula, not only is the oil selection changed, but also the oil content is increased to fully develop the advantages and edible value of safflower seed oil. In addition, nutrient-rich edible mushrooms are added, which not only play a role in enhancing the freshness in the kelp sauce but also increase the taste level of the product;

[0053] Replace the peanut oil and salad oil commonly used in traditional kelp sauce with safflower seed oil, and the amount of safflower seed oil accounts for 20-50%. From a nutritional perspective, safflower seed oil is rich in antioxidants such as vitamin E and unsaturated fatty acids, especially linoleic acid, which has a very high content. These nutrients can reduce the levels of atherosclerosis, TC, LDL-C, and liver esterified cholesterol, etc., and increase the level of HDL-C. It has an irreplaceable health care effect on people with "three highs" compared with drugs.

[0054] From the perspective of processing characteristics, compared with general edible oils, safflower seed oil has a higher smoke point and better thermal stability, and is suitable for high-temperature cooking methods such as frying, deep-frying, and stir-frying. However, it should be noted that the temperature should not exceed 255°C and the heating time should not be too long.

[0055] From an economic benefit perspective, the value and efficacy of safflower seed oil are very similar to those of olive oil, but the price is more affordable than that of olive oil, with a high cost performance and can be promoted for use. Therefore, increasing the amount of oil will not only not increase the risk of obesity, but also help the kelp sauce to have a smooth taste. As a carrier of fragrance and taste, it dissolves various nutritional components and flavor substances of the raw materials, improving the product quality.

[0056] The ordinary kelp sauce has a relatively single layer. In this patent, edible mushrooms such as Pleurotus ostreatus are diced and added. Common edible and medicinal mushrooms have a short growth cycle, low cost but high yield. Their fruiting bodies are rich in nutrients such as protein, dietary fiber, various vitamins, minerals, and free amino acids. Choosing to add them to the flavored kelp sauce can not only enrich the taste and layer of the product, but also increase the nutritional value of the product.

[0057] In addition, in the production of various existing sauces, in order to extend the storage period of the product, not only the salt content of the product is high, but also various food additives are added more or less. This patent follows the principle of healthy and natural production, does not add any table salt, monosodium glutamate, and food preservatives, and uses the potassium salt contained in kelp itself to replace table salt, "reducing salt without reducing saltiness" on the basis of maintaining the saltiness, reducing the health risks brought by excessive salt intake, such as cardiovascular diseases such as hypertension, which conforms to the new trend of the development of current sauces.

[0058] In an embodiment of the present invention, step three includes canning, exhausting, and sterilizing;

[0059] The canning includes cleaning and disinfecting the glass jar, then putting the kelp sauce into the glass jar, and leaving a space of 0.8-1.2 cm as the headspace to prevent the lid from being pushed open when the kelp sauce expands during heating in a high-pressure steam sterilizer.

[0060] In one embodiment of the present invention, the exhaust includes placing the canned food in a water bath at 90 °C for 15 minutes to promote the release of air in the can through steam. The lid should not be tightened too much to prevent the glass jar from bursting during exhaust. Invert the heated canned food and gently tap the bottom of the can to promote exhaust. After exhaust, quickly tighten the can for sealing.

[0061] In one embodiment of the present invention, the sterilization includes putting the jars filled with kelp paste into a high-pressure steam sterilizer. It is required that the jars are arranged neatly without colliding with each other to avoid affecting the sterilization effect. The canned flavored kelp paste is sterilized by high-pressure steam. During sterilization, the temperature should reach 121 °C or above and be maintained for 15 minutes. Open the exhaust valve to release the air in the can until the pressure in the can drops to the same as that in the pot. Before heating, the air in the pot needs to be released to form a tight high-pressure air environment in the pot to ensure the sterilization effect. The air release needs to be carried out slowly to prevent the items from being eroded during exhaust. When the cold air is exhausted, the exhaust valve should be closed in time. When the lid is completely close to the can mouth, it needs to be pushed towards the sealing device and the fastening device is locked. The high-pressure steam sterilizer sterilizes under a high-temperature and high-pressure environment in the pot, so it is necessary to ensure the tightness between the lid and the can mouth. During the heating process, it is necessary to ensure the stability of the pressure and temperature in the pot to ensure that the kelp paste is fully sterilized. Cooling: Wait for the sterilization to end and the pressure to drop to the external atmospheric pressure. When the temperature of the can drops to about 40 °C, open the exhaust valve to remove the overheated and over-pressurized steam gas in the can to achieve a vacuum sealing state in the can. Take out the sterilized cans from the high-pressure steam sterilizer for cooling, and confirm that the glass jars filled with kelp paste are sealed intact without damage to ensure the sterilization effect and product quality.

[0062] Using safflower oil rich in unsaturated fatty acids such as linoleic acid and having a faint nutty aroma as the oil material helps to improve the blood indexes of patients with hyperlipidemia, is beneficial to preventing cardiovascular and cerebrovascular diseases, reducing the incidence of coronary heart disease, and also helps to delay the development of neurodegenerative diseases such as Alzheimer's disease;

[0063] Select high-quality kelp rich in various minerals and trace elements such as iodine, calcium, and potassium. The alginic acid contained in kelp belongs to potassium salt, which can regulate the balance of sodium and potassium elements in the human body, reduce the absorption of sodium element by the human body, and has a certain blood pressure lowering effect; the rich dietary fiber in kelp can regulate the intestinal flora and control blood sugar.

[0064] Combined with edible fungi with strong aroma and rich nutrition, the chemical components such as polysaccharides and ethanol extracts rich in edible fungi can increase the synthesis of liver glycogen by increasing or decreasing the levels of certain factors in the serum or acting on the small intestine, playing a certain role in lowering blood sugar and blood lipids; at the same time, the production of this kelp paste follows the principles of health and nature, and no salt, monosodium glutamate, and food preservatives are added during the production process.

[0065] Example 1: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 20% respectively, and the addition amounts of other seasonings are: 8% of soy sauce, 5% of cooking wine, 1% of granulated sugar, 1% of sesame seeds, 2% of scallions, 1% of ginger, and 3% of garlic. It is prepared by the preparation method of the present invention.

[0066] Example 2: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 22% respectively, and the addition amounts of other seasonings are: 10% of soy sauce, 6% of cooking wine, 2% of granulated sugar, 2% of sesame seeds, 3% of scallions, 2% of ginger, and 4% of garlic. It is prepared by the preparation method of the present invention.

[0067] Example 3: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 25% respectively, and the addition amounts of other seasonings are: 10% of soy sauce, 6% of cooking wine, 2% of granulated sugar, 2% of sesame seeds, 3% of scallions, 2% of ginger, and 4% of garlic. It is prepared by the preparation method of the present invention.

[0068] Example 4: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 30% respectively, and the addition amounts of other seasonings are: 10% of soy sauce, 6% of cooking wine, 2% of granulated sugar, 2% of sesame seeds, 3% of scallions, 2% of ginger, and 4% of garlic. It is prepared by the preparation method of the present invention.

[0069] Example 5: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 35% respectively, and the addition amounts of other seasonings are: 10% of soy sauce, 6% of cooking wine, 2% of granulated sugar, 2% of sesame seeds, 3% of scallions, 2% of ginger, and 4% of garlic. It is prepared by the preparation method of the present invention.

[0070] Comparative Example 1: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 20% respectively, and the addition amounts of other seasonings are: 8% of soy sauce, 5% of cooking wine, 1% of granulated sugar, 1% of sesame seeds, 2% of scallions, 1% of ginger, and 3% of garlic. The pretreatment steps of the kelp include material selection, cleaning, deodorization, and dicing; the deodorization includes soaking the kelp in a citric acid solution with a mass fraction of 1%-3% for 1 min, and then blanching in boiling water for 60 s to remove the fishy smell; the remaining steps are the same as those in Example 1;

[0071] Comparative Example 2: Take 150 g of kelp and 50 g of oyster mushrooms. The addition amounts of safflower oil are 20% respectively, and the addition amounts of other seasonings are: 8% of soy sauce, 5% of cooking wine, 1% of granulated sugar, 1% of sesame seeds, 2% of scallions, 1% of ginger, and 3% of garlic. The pretreatment steps of the kelp include material selection, cleaning, blanching, natural cooling, dehydration, and dicing; the main difference is that the rapid cooling with cold water is changed to natural cooling, and the remaining steps are the same as those in Example 1;

[0072] Comparative Example 3, 150g of kelp, 50g of oyster mushroom, 20% of safflower oil, 8% of soy sauce, 5% of cooking wine, 1% of white sugar, 1% of sesame, 2% of green onion, 1% of ginger, and 3% of garlic were added. The pretreatment steps of kelp included material selection, washing, blanching, natural cooling, and dicing. The main difference was that the rapid cooling using cold water was changed to natural cooling, and the dehydration step was deleted. The remaining steps were the same as in Example 1.

[0073] Comparative Example 4, 150g of kelp, 50g of oyster mushroom, 20% safflower oil, 8% soy sauce, 5% cooking wine, 1% white sugar, 1% sesame, 2% onion, 1% ginger, 3% garlic, the pretreatment steps of kelp include material selection, washing, blanching, dicing; the main difference is that the cooling and dehydration steps are deleted, and the other steps are the same as Example 1;

[0074] Taking sensory evaluation score as the indicator, a sensory evaluation scoring group was formed by 10 students in school. They evaluated and scored the samples in terms of organizational morphology (10 points), color (10 points), taste (40 points), and smell (40 points). The full score was 100 points. The average score of each part was taken for analysis and evaluation. The sensory evaluation scoring standards are shown in Table 1.

[0075] Table 1 Sensory scoring criteria

[0076]

[0077] The statistical data of each embodiment are shown in Table 2 below:

[0078] Table 2

[0079] Number Tissue morphology Color Taste Smell Example 1 8 7 38 37 Example 2 8 8 37 35 Example 3 7 7 36 36 Example 4 6 6 33 37 Example 5 6 4 30 35 Comparative Example 1 8 7 32 33 Comparative Example 2 8 8 34 29 Comparative Example 3 7 7 35 30 Comparative Example 4 7 7 34 28

[0080] It can be seen from Table 2 that Examples 1-5 can effectively remove the fishy smell. Although Comparative Example 1 can also effectively remove the fishy smell, there is a significant difference in taste compared with Example 1; that is, although citric acid can effectively remove the fishy smell, it has a greater impact on the taste; Comparative Examples 2-4 simplify the continuous fishy smell removal steps of blanching, cooling, and dehydration in the present invention. Although the differences in other aspects are not obvious, it is impossible to achieve complete fishy smell removal.

[0081] Example 4-5 As the safflower oil content increases, the taste becomes greasy and the taste score decreases appropriately.

[0082] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention's specification and drawings, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing flavored kelp sauce, characterized in that: The following steps are involved: Step 1: Pre-treat the kelp and edible mushrooms separately; Step 2: stir-frying the kelp and edible mushrooms pre-treated in step 1; Step 3: canning the fried kelp and edible mushrooms in step 2; The kelp pretreatment in step 1 includes material selection, cleaning, blanching, cooling, dehydration, and dicing; The blanching comprises completely immersing the washed kelp in water at 80-85°C for about 3 minutes to kill the active enzymes in the kelp, so as to prevent the quality of the kelp from being reduced due to the action of the enzymes during subsequent storage and processing; The cooling comprises placing the blanched kelp into cold water to cool it down, so as to quickly lower the temperature of the kelp and prevent further loss of nutrients; The dehydration comprises draining the surface water of the cooled kelp first, and then drying and dehydrating the kelp to a water content of 70-75%, which does not affect the flexibility and taste of the kelp and can effectively inhibit the growth of microorganisms.

2. The method for preparing a flavored kelp sauce according to claim 1, characterized in that: The material selection includes selecting kelp with good appearance, high freshness, plumpness, and no obvious damage or mildew, and putting it into a refrigerator for freezing and storage for later use; The cleaning includes quickly cleaning with running water and rubbing appropriately to remove the thick stems of the kelp and the mud and impurities on the surface; The dicing comprises cutting the dehydrated kelp into strips and then dicing.

3. The method for preparing a flavored kelp sauce according to claim 1, characterized in that: The edible mushroom pretreatment in step 1 includes material selection, cleaning, dicing, and dehydration; The material selection includes purchasing high-quality edible mushrooms with bright color, smooth surface, and no mildew, disease or insect pests, and placing them in a refrigerator for preservation and standby use; The cleaning includes quickly cleaning with running water to remove mud and impurities on the surface of the mushrooms; The dehydration includes squeezing out excess water from the diced mushrooms, and then drying and dehydrating the mushrooms to a water content of 70-75%, so as to improve the chewiness of the mushrooms and reduce the time of the subsequent frying process.

4. The method for preparing a flavored kelp sauce according to claim 1, characterized in that: The stir-frying process includes adding a certain amount of safflower oil into a hot pan, and when the oil temperature rises to 130-160°C, adding appropriate amounts of onion, ginger and garlic, stir-frying for a period of time, and then adding pre-treated edible mushrooms, and when the frying is golden, adding pre-treated kelp, and then adding white sugar and sesame in turn, stir-frying, and finally adding soy sauce and cooking wine for seasoning, and quickly stir-frying until evenly mixed before serving.

5. The method for preparing a flavored kelp sauce according to claim 4, characterized in that: The mass ratio of the kelp to the edible fungi is 3:1; based on the total mass of the kelp and the edible fungi, the added amount of safflower seed oil is 20-50%, the added amount of soy sauce is 8-15%, and the added amounts of other ingredients are 5-8% cooking wine, 1-2% white sugar, 1-2% sesame, 2-5% onion, 1-2% ginger, and 3-6% garlic.

6. The method for preparing a flavored kelp sauce according to claim 1, characterized in that: The step three includes canning, exhausting and sterilizing; The canning process comprises the steps of cleaning and disinfecting the glass jar, putting the kelp sauce into the glass jar, and leaving a space of 0.8-1.2 cm as a head space to prevent the kelp sauce from squeezing open the lid when it is heated and expanded in a high-pressure steam sterilizer.

7. The method for preparing a flavored kelp sauce according to claim 6, characterized in that: The exhaust process includes placing the can in a 90°C water bath and heating it for 15 minutes, using steam to promote the release of air in the can, and the lid cannot be screwed too tightly to prevent the glass jar from bursting during exhaust; turning the heated can upside down and tapping the bottom of the can to promote exhaust; and quickly screwing the can to seal it after exhausting.

8. The method for preparing a flavored kelp sauce according to claim 6, characterized in that: The sterilization includes placing the cans containing kelp sauce into a high-pressure steam sterilizer, requiring the cans to be arranged neatly and not to collide with each other to avoid affecting the sterilization effect; the flavored kelp sauce cans are sterilized by high-pressure steam, and during sterilization, the temperature should reach 121°C or above and be maintained for 15 minutes.

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