Preparation method of sea sedge box prefabricated product
By optimizing the production process of pre-made vegetables in seaweed boxes and adopting a new process of seaweed slices and meat filling, the problems of single varieties of seaweed products and complex traditional production are solved, and the industrial production and high added value of seaweed food are achieved, and the needs of modern people for healthy catering are met.
Patent Information
- Application Number
- CN202510460979.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-14
- Publication Date
- 2025-07-08
AI Technical Summary
The existing seaweed products have a single variety and lack competitiveness. The production process of traditional lotus box is complicated and difficult to achieve industrial production, and cannot meet the needs of modern people for fast, convenient and healthy catering.
Use seaweed slices instead of lotus root slices. Through the process of fishy baking of seaweed, seasoning of meat filling, raw meat filling, pre-steaming, slurrying, frying and cooling and quick-frozen, optimize the production process of seaweed pre-made vegetables, avoid secondary frying, and determine the best process parameters to be 3 layers of seaweed, 7g of meat, and 2 minutes of frying.
It has improved the added value and market competitiveness of seaweed food, met the needs of modern people for fast, convenient and healthy catering, ensured food safety, and provided scientific basis to support industrial production.
Smart Images
Figure CN120267012A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of laver processing, and particularly relates to a preparation method of a prefabricated seaweed box. Background Art
[0002] Laver is a kind of high-protein seaweed, and the protein content accounts for about 25% - 50% (dry basis). Due to different origins, varieties and growth periods, the content varies, and it is crowned with the reputations of "longevity vegetable" and "nutritional treasure house", etc. According to the "Compendium of Materia Medica" records, laver has the effects of losing weight, lowering blood pressure, anti-cancer, etc., and long-term consumption of laver is beneficial to human health. With the in-depth research of the modern food industry, the nutritional value of laver has been continuously recognized. The mass fraction of ash in laver is much higher than that of terrestrial plants, and it contains rich potassium (K), phosphorus (P), magnesium (Mg), sodium (Na) and calcium (Ca), etc. The content of vitamin A is higher than that of beef and eggs, the content of vitamin B1 is 2 - 3 times that of oranges, the content of vitamin B2 is about 9 times that of shiitake mushrooms, and the content of vitamin C is roughly equal to that of tomatoes. The nutritional components and health care value of laver make it have great application potential in the food industry, so the market demand is also increasing continuously.
[0003] At present, there are not many varieties of laver products on the market, mainly laver cakes, instant laver slices and small-packaged soup ingredients, or used as food additives to make cakes, etc. The depth of laver product development is insufficient, the variety is single, and the competitiveness is lacking. There are even fewer new products developed from it. Due to the lack of core competitive deep-processed laver products, Lianyungang, the "capital of laver", has a hard time living up to its reputation.
[0004] With the transformation of the national economy and the change of the public's consumption mode, the industrialized product "pre-made dishes" derived from traditional dishes has emerged and become one of the fastest-growing categories in the food industry. The lotus root box (sandwich) belongs to a special dish among Chinese famous dishes. In this study, with special laver as the main raw material, combined with the continuous promotion of the "Prosperity Plan for Chinese Cuisine" and the inheritance and protection of traditional cuisine, the production process of traditional lotus root boxes is updated. Seaweed slices are used instead of lotus root slices, and research is carried out on the key technical problems in the process of realizing industrial production of traditional products, and its production process is adjusted and optimized, in order to develop a pre-made dish product of laver boxes suitable for industrial production to meet the needs of modern people for fast, convenient and healthy catering, and improve the added value and market competitiveness of laver food.
[0005] In the traditional production process, raw meat stuffing is sandwiched between lotus root (or laver) slices, and the outside is wrapped with flour batter or batter, and double frying is adopted. The first time is medium-temperature (150 - 170 °C) for shaping. At this time, the outside flour batter part of the product sandwich is dehydrated and cooked and shaped, which takes 5 - 7 minutes. The second time is high-temperature (180 - 200 °C) for frying until cooked, which takes about 1 minute. This kind of family-style production process is cumbersome and complex, time-consuming and laborious, and is only suitable for eating immediately after frying, which is extremely inconvenient. Summary of the Invention
[0006] The object of the present invention is to design a preparation method for a prefabricated seaweed box.
[0007] To achieve the above object, the technical solution adopted by the present invention is as follows:
[0008] A preparation method for a prefabricated seaweed box, the method is as follows:
[0009] Step 1: Seaweed deodorization and baking: Bake the instant seaweed slices in an oven at 90 °C for 4 - 6 s, repeat several times until the fishy smell is removed, leaving only the aroma, sprinkle with salt and chili powder seasonings to make it flavored, and cut into rectangular thin slices about 7 cm long and about 4 cm wide;
[0010] Step 2: Minced meat seasoning: Use a blender to beat the pork into minced meat with a granular texture, avoid over - blending for too long to cause the minced meat to become a non - granular paste, and then marinate and season. Based on the quality of 100 g of minced meat, the amount of soy sauce is 2%, the amount of cooking wine is 2%, the amount of five - spice powder is 1%, the amount of monosodium glutamate is 0.5%, and the amount of edible salt is 1.5%;
[0011] Step 3: Undercooked minced meat: Lay a seaweed slice flat, spread the minced meat evenly on the seaweed slice with a spoon, stack another layer of seaweed slice, and then fill in the pre - prepared filling to make a raw seaweed box, stack horizontally into 2 - 6 layers with different thicknesses;
[0012] Step 4: Pre - steaming: Send the raw seaweed box into a steamer to steam until cooked;
[0013] Step 5: Coating and frying: Pour edible oil into a pot, heat the oil temperature to 160 °C, send the cooked seaweed box into a sizing machine to coat with batter and then fry, fry according to different frying times, and continuously turn it during frying to make the heating uniform, and then take it out;
[0014] Step 6: Finally, after cooling, quick - freezing, packaging and freezing storage.
[0015] Furthermore, the seaweed is prepared from Porphyra yezoensis.
[0016] Furthermore, the amount of Porphyra in the seaweed is 0.9 g, the content of minced meat is 7 g or 8 g, and the frying time is 2.5 min.
[0017] Through the above - mentioned technical solution, the following beneficial effects can be obtained:
[0018] The present invention determines that the preparation process flow of the laver box prepared dish is as follows: seaweed deodorization and baking → meat filling seasoning → undercooked meat filling → pre-steaming → battering → frying → cooling → quick freezing → packaging → frozen storage. The present invention determines the optimal production process parameters, provides a theoretical basis for the industrialized production of the laver box prepared dish, improves the added value and market competitiveness of laver food, and meets the needs of modern people for fast, convenient and healthy dining.
[0019] A new process of steaming the raw dough, coating it with batter, and frying it is adopted to avoid the tediousness and high oil content of secondary frying, reduce frying time, and ensure food safety. Through single factor and orthogonal experiments, the optimal process parameters of 3 layers of seaweed, 7g of meat, and frying time of 2 minutes are accurately determined to improve product quality. Innovative research methods: Laser scanning confocal microscopy (LSCM) is used to visualize the microscopic oil distribution of seaweed sheets after frying, providing a scientific basis for process optimization at the microscopic level, in-depth understanding of the oil penetration and adhesion mechanism during frying, and enhancing the scientificity and reliability of research results. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Figure 1 This is a schematic diagram of the impact of sensory scores.
[0021] Figure 2 It is the CLSM fluorescence image of the sample surface after frying.
[0022] Figure 3 It is a sensory score radar chart. DETAILED DESCRIPTION
[0023] The following is combined with Figures 1 - 3 The present invention is further described as follows:
[0024] Example: Materials:
[0025] Dried porgy, minced skinned pork hind leg, edible blended oil, chili powder, five-spice powder, edible salt, light soy sauce, and monosodium glutamate were purchased from the Haizhou District Aquatic Products Wholesale Market in Lianyungang City, Jiangsu Province.
[0026] A method for preparing a seaweed box preform, the method being as follows:
[0027] Step 1: Bake the seaweed to remove the fishy smell: Bake the instant seaweed sheets in an oven at 90°C for 4 to 6 seconds, repeat several times until the fishy smell is removed and only the aroma remains, sprinkle with salt and chili powder to make it taste good, and cut into rectangular slices about 7 cm long and 4 cm wide;
[0028] Step 2: Seasoning the meat filling: Use a blender to blend the pork into a granular minced meat to avoid the meat filling becoming a granular mud due to too long a time. Then marinate and season. Based on 100g of meat filling, use 2% soy sauce, 2% cooking wine, 1% five-spice powder, 0.5% MSG, and 1.5% salt.
[0029] Step 3: Undercooked meat filling: Lay a sheet of nori flat, spread the meat filling evenly on the nori sheet with a spoon, then stack another layer of nori sheet, and then fill in the pre-prepared filling to make the raw nori box. Stack them horizontally into 2 - 6 layers with different thicknesses;
[0030] Step 4: Pre-steam: Send the raw nori box into a steamer to be steamed until cooked;
[0031] Step 5: Coating and frying: Pour edible oil into a pot, heat the oil temperature to 160 °C, send the cooked nori box into a sizing machine to coat with batter and then fry. Fry according to different frying times, and keep turning it during frying to make the heating uniform, and then take it out;
[0032] Step 6: Finally, cool, quick-freeze, and package for frozen storage.
[0033] 1. Indicators and measurement methods
[0034] (1) Sensory evaluation method
[0035] Invite 10 people who have long been in contact with the food profession to form a sensory evaluation group. Before the test, the fried nori box samples are marked with three-digit random numbers and sent to the group members in a random order within 2 minutes. The group members need to evaluate the color (surface and inside), texture, and overall acceptability, etc. Score according to the sensory evaluation standard, in accordance with QB / T 1375 - 2015. The specific evaluation criteria are shown in Table 1.
[0036] Table 1 Standards of grading of nori stuffed with meat
[0037]
[0038] (2) Determination of chromaticity
[0039] Use a colorimeter of model WSC - S produced by Shanghai Precision Instrument and Meter Co., Ltd. to measure chromaticity (brightness L * , redness a * and yellowness b * ). The whiteness calculation formula: W = L * + 3a * - 3b *
[0040] Table 2 The physical significance of L*, a*, and b*
[0041]
[0042] (3) Comprehensive score
[0043] Using the sensory score and brightness L * The comprehensive score of two indicators (weight coefficients are 0.5 and 0.5 respectively) is used as the evaluation index to optimize the best process conditions for the production of seaweed boxes. The closer the comprehensive score is to 1, the better the effect is.
[0044] Y (综合评分) =(L * min / L * i )×0.5+(X i / X max )×0.5
[0045] In the formula: L * min ——The lowest value of brightness in each test group of the orthogonal design,
[0046] L * i ——The measured value of brightness of each group,
[0047] X max ——The maximum value of the sensory score in each test group of the orthogonal design,
[0048] X i ——The measured value of the sensory score of each group.
[0049] (4) Microscopic distribution of oil
[0050] Referring to the method of Ya Su et al. and making slight modifications, CLSM was used to observe the microscopic distribution of oil in the samples. The samples after frying were freeze-dried, and the outer shell of the samples was cut into slices about 1 mm thick with a sharp blade, immersed in Nile red staining solution (concentration: 0.02 mg / mL, solvent: acetone) for 20 min, and then taken out and the excess staining solution was washed off with acetone. The prepared stained samples were placed in a confocal dish (with the surface to be observed facing down) for photography, and image processing was carried out using Zeiss ZEN software.
[0051] 2. Orthogonal experiment of seaweed boxes
[0052] According to the results of the single-factor experiment, the amount of laver (A), the amount of minced meat (B), and the frying time (C) were used as variables, and the sensory score was used as the index for the orthogonal experiment. The orthogonal factor level table is shown in Table 3.
[0053] Table 3 The factors and levels of orthogonal test for processing technology of nori stuffed with meat
[0054]
[0055] 3. Data statistics and analysis
[0056] This experiment calculated the mean value based on the data of three independent experiments, and used Excel software for processing, analysis and drawing, and SPSS19.0 statistical software for significant difference analysis.
[0057] Results and analysis.
[0058] Single factor experiment on the recipe of seaweed box
[0059] The effects of laver amount, meat filling amount, and frying time on the seaweed box were investigated separately. Figure 1 shown.
[0060] As the main raw material of seaweed box products, laver can bring both freshness and sweetness to the product. When the product is assembled, the optimal amount of laver in the production of seaweed boxes is studied by changing the amount of laver (the amount gradient is 1 = 0.6g, 2 = 0.9g, 3 = 1.2g, 4 = 1.5g, 5 = 1.8g). Figure 1 It can be seen that the content of laver has a significant effect on the sensory score of the seaweed box. When the amount of laver is less than 0.9g, the sensory score of the seaweed box gradually increases with the increase of the amount of laver; when the amount of laver is greater than 0.9g, the sensory score of the seaweed box gradually decreases with the increase of the amount of laver.
[0061] The meaty aroma supports the taste of the seaweed box. On the one hand, the amount of meat maintains the integrity and fullness of the finished product, thereby neutralizing the fishy smell of the seaweed itself; on the other hand, if too much meat is added, it will cover up the flavor of the seaweed itself, making the product taste less distinctive. Figure 1 It can be seen that the meat filling content (gradient 1 = 5g, 2 = 6g, 3 = 7g, 4 = 8g, 5 = 9g) has little effect on the sensory score of the seaweed box. When the amount of seaweed is before 7g, as the amount of meat filling increases, the sensory score of the seaweed box first decreases and then increases; when the amount of seaweed is after 7g, as the amount of meat filling increases, the sensory score of the seaweed box first decreases and then increases. When 7g is used as the dividing point, the sensory score of the seaweed box is the highest.
[0062] Frying, as the last process in product production, is an important step in determining the final appearance of the seaweed box. Through high-temperature frying for shaping and imparting a unique greasy fragrance, it plays an important role in aspects such as color, aroma, and shape. Selecting an appropriate frying time (magnitude gradient 1 = 1.5 min, 2 = 2.0 min, 3 = 2.5 min, 4 = 3.0 min, 5 = 3.5 min) can maximize the aesthetic feeling of the seaweed box after frying the laver and minced meat. From Figure 1 it can be seen that the frying time has an obvious impact on the sensory score of the seaweed box. When the frying time is less than 2.5 min, as the frying time increases, the sensory score of the seaweed box slightly decreases and then significantly increases; when the frying time is greater than 2.5 min, as the time increases, the sensory score of the seaweed box gradually decreases.
[0063] Optimization of the formula process parameters of the seaweed box
[0064] According to the results of the above single-factor experiments, orthogonal experiments were used for optimization. The orthogonal factor level design is shown in Table 3, the experimental results are shown in Tables 4 and 5, and the variance analysis is shown in Table 6.
[0065] Table 4 Orthogonal test and results Tab.4 orthogonal test and results
[0066]
[0067] Table 5 Results of the range analysis of the orthogonal experiment
[0068] Tab.5 Results of range analysis of orthogonal experiments
[0069]
[0070] As can be seen from Table 5, the primary and secondary orders of the influence of each factor on the color difference (L * ), sensory score, and their comprehensive scores are the same, all being A (紫菜量) >B (肉馅含量) >C (油炸时间) . For the color difference (L * ) index, the lower the s value, the better. Therefore, select the level corresponding to the largest value among K1, K2, and K3 of each factor. The optimal plan is A2B3C2. For the sensory score index, the higher the value, the better. The optimal plan is A2B2C3. And for the best comprehensive score plan is A2B 2or3C3 means that the amount of laver is 0.9 g, the meat filling content is 7 g or 8 g, and the frying time is 2.5 min. The combination of 0.9 g of laver, 7 g of meat filling content, and 2.5 min of frying time exactly appears in Table 4 of the test results and is the 5th group with the highest comprehensive score. For this group, CLSM is used to observe the microscopic distribution of oil on the cell level of the sample, and Nile red fluorescent dye can specifically bind to the oil in the sample. Figure 2 This is a CLSM microscopic fluorescence image. The red color represents oil, and the black area represents the part without oil or the pore area. The content and distribution of the corresponding components in this area can be inferred from the distribution and brightness of different colors in the image.
[0071] Figure 2 It shows that the microscopic structure of the sample surface is smooth and flat, the overall structure is uniform and dense, with very few voids and cracks, reducing the channels for oil to enter the sample, which helps to reduce oil absorption during frying; the surfactant theory of frying describes the strong dependence of oil absorption on the microscopic structure and surface characteristics of fried foods.
[26] Numerous holes and gaps provide conditions for a large amount of oil to be adsorbed on the surface of laver, while the smooth and flat surface reduces oil penetration and is not conducive to oil adhesion, and the amount of oil that can be adsorbed will decrease accordingly.
[0072] Table 6 Chromatic aberration (L * ), ANOVA results of sensory score Tab.6 ANOVA results of chromatic aberration (L * ) and sensory score
[0073]
[0074] Note: * Indicates significance, ** Indicates extremely significant. F 0.05(2，20) = 3.49, F 0.01(2，20) = 5.85.
[0075] The L * value reflects the transparency and color depth of the sample
[27] . From the ANOVA in Table 6, it can be seen that the effects of the amount of laver, the meat filling content, and the frying time on the chromatic aberration (L * ) and sensory score of the seaweed box have reached a significant difference level (F > F 0.05 ) among different treatment levels within their respective factors, and for the chromatic aberration (L * ) it has reached an extremely significant difference level ( F＞F0.01 ), which indicates that the selection of levels within each factor has a significant impact on the chromatic aberration (L *)The evaluation index has the greatest impact, which is consistent with the research results of He Junbin et al. Therefore, it is necessary to strictly control the treatment level.
[0076] Verification test
[0077] According to the optimal treatment plan A2B2C3 determined by the above single-factor and orthogonal tests, 3 repeated sensory and color difference analysis verification tests were carried out.
[0078] Sensory analysis
[0079] Figure 3 As shown, through artificial sensory evaluation, it is concluded that when there are 3 layers of nori, 7 g of meat, and a frying time of 2 minutes in the original flavor nori-wrapped meat, the total score is the highest. In the scoring, the color, taste, and fragrance are all full marks, but the product form is not a full mark because with the extension of the frying time, the product shows inferior performance in terms of form. However, the CLSM results show that even when frying for 2.5 min, the surface microstructure of the sample is smooth and flat, with very few voids and cracks, which reduces oil penetration and is not conducive to oil adhesion, and the oil distribution is also very ideal.
[0080] Color difference analysis
[0081] Table 7 Chromatic aberration data of nori stuffed with meat
[0082]
[0083] The above table compares the CIE brightness (L * ), a * , b * and whiteness (W) of the nori box. Among them, a * represents the degree of red and green, and b * represents the degree of yellow and blue. We can find by comparing the data in the table with the color difference analysis data in Table 3 that after the product is made, the brightness and whiteness of the A2B2C3 combination are the smallest, and the color score under this condition is the highest when evaluated by the naked eye, and the yellowness also decreases.
[0084] All of the above are the preferred embodiments of the present invention. For those of ordinary skill in the art of this technology, without departing from the principle of the present invention, the modifications of various equivalent forms of the present invention all fall within the protection scope of the claims appended to this application.
Claims
1. A preparation method of a prefabricated seaweed box, characterized in that: The method is as follows: Step 1: Seaweed deodorization and baking: Bake the instant seaweed slices in an oven at 90°C for 4 - 6 s, repeat multiple times until the fishy smell is removed, leaving only the aroma. Sprinkle with salt and chili powder seasonings to make it flavorful, and cut it into rectangular thin slices about 7 cm long and about 4 cm wide; Step 2: Minced meat seasoning: Use a blender to beat the pork into minced meat with a granular texture, avoiding over - blending for too long to prevent the minced meat from becoming a non - granular paste. Then marinate and season. Based on the mass of 100 g of minced meat, the amount of soy sauce is 2%, the amount of cooking wine is 2%, the amount of five - spice powder is 1%, the amount of monosodium glutamate is 0.5%, and the amount of edible salt is 1.5%; Step 3: Semi - cooked minced meat: Lay a seaweed slice flat, spread the minced meat evenly on the seaweed slice with a spoon, then stack another layer of seaweed slice, and then fill in the pre - prepared filling to make the raw product of the seaweed box, stack horizontally into 2 - 6 layers with different thicknesses; Step 4: Pre - steaming: Send the raw product of the seaweed box into a steamer to steam until cooked; Step 5: Coating and frying: Pour edible oil into a pot, heat the oil temperature to 160°C, send the cooked seaweed box into a coating machine to coat with batter and then fry. Fry according to different frying times, and continuously turn it during frying to make it evenly heated, and then take it out; Step 6: Finally, after cooling, quick - freezing, package and store frozen.
2. The preparation method of a prefabricated seaweed box according to claim 1, characterized in that: The seaweed is prepared from Porphyra yezoensis.
3. The preparation method of a prefabricated seaweed box according to claim 1, characterized in that: The amount of Porphyra in the seaweed is 0.9 g, the minced meat content is 7 g or 8 g, and the frying time is 2.5 min.