A method for preparing a cooked seasoning kelp soup base
By washing, desalting, dehydrating, cutting, drying, seasoning, and cooking wakame seaweed, a ready-to-eat wakame soup base is prepared, which solves the problems of traditional wakame seaweed products being hard and causing bloating, and achieves a soft texture, rich flavor, and easy digestibility.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- WEIHAI XINGYI BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-03-27
- Publication Date
- 2026-06-05
AI Technical Summary
There is a lack of ready-to-eat wakame soup mix products on the market that have undergone pre-cooking, can be directly brewed, have a rich flavor, and a smooth texture. Traditional dried wakame products are hard, cause bloating, and are difficult to digest.
Salted wakame seaweed is selected, washed, desalted, and dehydrated, then cut into pieces and initially dried. It is then mixed with seasoning sauce and left to stand under pressure. Subsequently, it is stir-fried, cooked, and dried. Finally, it is mixed with soup ingredients to form a ready-to-eat cooked and seasoned wakame soup base.
This process fully cooks the wakame fiber, resulting in a soft texture, rich flavor, and easy digestibility. It avoids discomfort such as bloating and offers excellent hygiene, safety, and visual appeal, making it suitable for home and travel settings.
Smart Images
Figure CN122139914A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing cooked and seasoned wakame soup base. Background Technology
[0002] Wakame seaweed is a type of brown algae widely distributed in temperate marine regions. It is rich in nutrients, including high-quality protein, polysaccharides, minerals, and various vitamins, and is known as the "King of Seaweeds" and the "Longevity Vegetable of the Sea." Currently, wakame seaweed products on the market are mainly available in salted, dried, or fresh forms.
[0003] Dried wakame seaweed, due to its undercooked internal fiber structure, has a crisp and hard texture when eaten directly after soaking. Consuming large quantities can easily cause bloating and indigestion, and its nutritional value is not easily absorbed by the body, making it unsuitable for direct brewing in soups. Therefore, the market lacks a ready-to-eat wakame seaweed soup mix that has undergone a cooking process, can be directly brewed, has a rich flavor, and a smooth texture. Summary of the Invention
[0004] To address the aforementioned technical problems, this invention provides a method for preparing cooked wakame soup base. This method fully cooks the wakame fiber, resulting in a product with a soft texture, rich flavor, and easy digestibility. It solves the problems of traditional dried wakame products, such as hard texture, bloating, and difficulty in digestion, and has good market application prospects.
[0005] Therefore, the technical solution of the present invention is a method for preparing cooked and seasoned wakame soup base, comprising the following steps:
[0006] Step S1. Selection and pretreatment: Select salted wakame leaves, wash, soak, change water to desalinate, and then dehydrate.
[0007] Step S2. Cutting and initial drying: Cut the desalted wakame seaweed into pieces and dry until the moisture content is ≤8%;
[0008] Step S3. Dry material screening: Remove wakame seaweed fragments to obtain uniformly sized dried wakame seaweed pieces;
[0009] Step S4. Prepare the seasoning sauce: Mix the seasonings with water, heat to boiling, stir to dissolve, and keep warm for later use;
[0010] Step S5. Mix and stir to marinate: Mix the dried wakame pieces with the hot seasoning sauce and stir to ensure they are evenly marinated;
[0011] Step S6. Pressurized and static marinating: Place the marinated wakame pieces in a container, pressurize and let stand to allow the seasoning sauce to fully penetrate;
[0012] Step S7. Stir-frying and shaping: Stir-fry the marinated wakame pieces to prevent them from sticking together and to remove excess moisture;
[0013] Step S8. High-temperature cooking and drying: The stir-fried wakame seaweed pieces are cooked and dried at high temperature until the moisture content is ≤8%;
[0014] Step S9. Mixing the soup base ingredients: Mix the cooked and dried wakame seaweed with the dried soup base ingredients evenly to obtain the cooked and seasoned wakame soup base.
[0015] Furthermore, in step S1, the wakame leaves are desalted until the salt content is ≤0.5%, and then dehydrated until the moisture content is ≤50%.
[0016] According to the preparation method of claim 1, the desalted wakame seaweed is cut into pieces with a size of 3-6 cm in step S2.
[0017] Furthermore, in step S2, the initial drying temperature of the wakame seaweed after it is cut into pieces is 80-100℃, and the time is 3 hours.
[0018] Furthermore, the ingredients of the seasoning sauce include one or more of the following: monosodium glutamate, chicken essence, edible salt, malt syrup, beef seasoning, white pepper powder, clam seasoning, and shrimp powder.
[0019] Furthermore, in step S6, the soaking time is 2 hours in winter and 4 hours in summer, and refrigeration is required in summer.
[0020] Furthermore, in step S7, the frying temperature is 100℃-200℃, and the frying is carried out until there is no sticking on the surface and no crystal precipitation.
[0021] Furthermore, in step S8, the aging and drying temperature is 120℃, and the time is 1-2 hours.
[0022] Furthermore, in step S9, the soup base ingredients include one or more of the following: dehydrated chopped green onions, dehydrated chopped cilantro, dehydrated dried shrimp powder, and roasted sesame seeds.
[0023] The beneficial effects of this invention are that the fiber structure of wakame seaweed is fully destroyed after high-temperature cooking, making its internal tissues fully softened and easier for the human body to digest after consumption, avoiding discomfort symptoms such as bloating and indigestion; the seasoning sauce pressurized soaking process allows the seasoning components to fully penetrate into the wakame seaweed fiber, and the stir-frying and cooking process further locks in the flavor, resulting in a product with a rich aroma and long-lasting umami taste; when combined with various soup ingredients, it further enhances the umami and visual appeal of the soup; the product is a ready-to-eat soup base, requiring no soaking or cooking, and can be consumed simply by adding hot water, meeting the needs of modern fast-paced life for convenient, healthy, and delicious food, and is suitable for various scenarios such as family and travel. Attached Figure Description
[0024] Figure 1 This is a schematic diagram of the preparation process of the present invention. Detailed Implementation
[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0026] like Figure 1 As shown, the present invention provides a method for preparing cooked and seasoned wakame soup base, specifically including the following:
[0027] S1. Selection and pretreatment: Select salted wakame leaves that meet the requirements, wash, soak, change water to desalinate until the salt content is ≤0.5%, and then dehydrate to reduce the moisture content of the wakame leaves to 50%;
[0028] Specifically, the selected salted wakame leaves are crisp green in color, without wakame stems or wakame spores.
[0029] Wash and desalinate the wakame seaweed with clean water. Use the "three rinses and three soaks" method: soak it in enough clean water for 30 minutes each time, changing the water 3 times in total, until the salt content in the wakame seaweed drops to less than 0.5%.
[0030] After desalting, use a centrifuge to dehydrate the wakame seaweed for 20 minutes, or press it four times (5 minutes each time) with a press, controlling the dehydration rate to around 50%.
[0031] S2. Cutting and initial drying:
[0032] Cut the dehydrated fresh wakame leaves into 3-6cm pieces using a vegetable cutter, with a maximum size not exceeding 7cm. Place the cut wakame pieces into a drum dryer, controlling the drying temperature at 80-100℃ for approximately 3 hours, during which the drum should rotate continuously to prevent sticking, until the moisture content of the wakame pieces is ≤8%. Immediately after drying, pack them into sealed plastic bags and tie the bags tightly to prevent moisture absorption.
[0033] S3. Dry material screening:
[0034] Use a screening machine to filter out debris to obtain dried wakame seaweed chunks of 3-10mm.
[0035] S4. Prepare the seasoning sauce:
[0036] Add 12kg of drinking water to a stainless steel pot and heat to a boil. Add MSG, chicken bouillon, salt, malt syrup, beef seasoning, white pepper powder, clam seasoning, and shrimp powder. Stir continuously until all seasonings are completely dissolved. Keep the prepared sauce warm at 80℃ or higher to prevent it from cooling and solidifying.
[0037] For example, the proportions for preparing the seasoning sauce are: 13 kg water, 1400g-1500g MSG, 1400g-1500g chicken bouillon seasoning, 5500g-6500g salt, 1500g malt syrup, 300g-400g beef powder seasoning, 250g-300g white pepper powder, 300g clam powder, and 300g shrimp powder.
[0038] S5. Stir and marinate:
[0039] Put 8 kg of dried wakame seaweed pieces into a blender, pour in 24 kg of seasoning sauce (keep the temperature ≥80℃) into the blender, start the blender and mix the dried wakame seaweed pieces and seasoning sauce thoroughly for 25 minutes until they are evenly soaked.
[0040] S6. Still marinating:
[0041] Pour the well-stirred wakame pieces into a stainless steel container, cover the surface with a stainless steel or plastic plate, and place a 5-10kg weight on the plate to ensure that the dried wakame pieces are in full contact with the hot seasoning sauce. Under pressure, the seasoning sauce will completely penetrate into the wakame fibers. Let it sit and marinate for 2 hours in winter and 4 hours in summer. In summer, it needs to be placed in the refrigerator for 2 hours until it cools to room temperature.
[0042] S7. Stir-fry to set the shape:
[0043] To prevent the wakame seaweed from clumping due to the stickiness of the malt syrup and white sugar in the seasonings during large-scale drying, the marinated wakame seaweed is stir-fried and shaped before drying.
[0044] Pour the marinated and shaped wakame pieces into a stainless steel automatic mixing pot. Heat the pot to 100℃-200℃ and start the rotating scraper to stir continuously until the wakame pieces no longer stick together and no granular seasoning or salt crystals are precipitated, while releasing the fresh aroma of wakame.
[0045] S8. Curing and drying:
[0046] Place the stir-fried seasoned wakame pieces into a flat-panel trough-type drying oven. Heat the oven to 120℃ and dry for 1-2 hours, turning them 4-6 times during the process to ensure even drying inside and out, until the product moisture content is ≤8%. After drying, the seasoned wakame pieces will be semi-curled and can be crushed into powder with your fingers.
[0047] S9. Mixed Soup Base Side Ingredients
[0048] The cooked and dried wakame seaweed is mixed with pre-dried soup base ingredients at a set mass ratio, such as 100:5. The soup base ingredients include one or more combinations of dehydrated chopped green onions, dehydrated chopped cilantro, dehydrated dried shrimp powder, and roasted sesame seeds. The mixing is done using a mixer at room temperature for 8-12 minutes to ensure that the ingredients are evenly dispersed in the wakame seaweed, resulting in a cooked and seasoned wakame soup base with a richer flavor profile and better visual appeal.
[0049] For example, a 15 kg serving of cooked wakame soup stock may include one or more of the following ingredients: 900g-1000g chopped green onions, 1200g-1300g goji berries, 1100g-1250g carrots, 2300g-2400g cooked dried shrimp, and 3000g-3500g freeze-dried tofu.
[0050] Product application examples:
[0051] Take 4g of the cooked and seasoned wakame soup mix prepared by the method of this invention, place it in a bowl, add 200ml of boiling water, and steep for 3 minutes to obtain a bowl of delicious and flavorful hot soup with tender and palatable wakame leaves. It is convenient and quick, suitable for various occasions such as family and travel.
[0052] Improved taste and digestibility: Through multiple processes such as stirring and soaking, still soaking, high-temperature cooking and drying, the original coarse and hard fiber structure of wakame is effectively destroyed, making its internal tissue fully softened. The product has a soft taste after brewing and is easier for the human body to digest and absorb, avoiding the bloating and discomfort that may be caused by traditional dried wakame.
[0053] The cooked and seasoned wakame soup base prepared by the method of this invention has the following advantages: the fiber structure of wakame seaweed is fully destroyed after high-temperature cooking, making its internal tissue fully softened and easier for the human body to digest after consumption, avoiding discomfort symptoms such as bloating and indigestion; the seasoning juice pressurized immersion process allows the seasoning components to fully penetrate into the wakame seaweed fiber, and the stir-frying and cooking process further locks in the flavor, resulting in a product with a rich aroma and long-lasting umami; the high-temperature cooking and drying process, while fully softening the wakame seaweed fiber, can effectively kill bacteria and microorganisms that may invade during processing, ensuring the hygiene and safety of the product; when combined with various soup base ingredients, it further enhances the umami and visual appeal of the soup; the product is a ready-to-eat soup base, requiring no soaking or cooking, only hot water to prepare, meeting the needs of modern fast-paced life for convenient, healthy, and delicious food, and is suitable for various scenarios such as family and travel.
[0054] However, the above description is merely a specific embodiment of the present invention and should not be construed as limiting the scope of the present invention. Therefore, any substitution of equivalent components or equivalent changes and modifications made in accordance with the scope of protection of the present invention should still fall within the scope of the claims of the present invention.
Claims
1. A method for preparing a cooked and seasoned wakame soup base, characterized in that, Includes the following steps: Step S1. Selection and pretreatment: Select salted wakame leaves, wash, soak, change water to desalinate, and then dehydrate. Step S2. Cutting and initial drying: Cut the desalted wakame seaweed into pieces and dry until the moisture content is ≤8%; Step S3. Dry material screening: Remove wakame seaweed fragments to obtain uniformly sized dried wakame seaweed pieces; Step S4. Prepare the seasoning sauce: Mix the seasonings with water, heat to boiling, stir to dissolve, and keep warm for later use; Step S5. Mix and stir to marinate: Mix the dried wakame pieces with the hot seasoning sauce and stir to ensure they are evenly marinated; Step S6. Pressurized and static marinating: Place the marinated wakame pieces in a container, pressurize and let stand to allow the seasoning sauce to fully penetrate; Step S7. Stir-frying and shaping: Stir-fry the marinated wakame pieces to prevent them from sticking together and to remove excess moisture; Step S8. High-temperature cooking and drying: The stir-fried wakame seaweed pieces are cooked and dried at high temperature until the moisture content is ≤8%; Step S9. Mixing the soup base ingredients: Mix the cooked and dried wakame seaweed with the dried soup base ingredients evenly to obtain the cooked and seasoned wakame soup base.
2. The preparation method according to claim 1, characterized in that, In step S1, the wakame leaves are desalted until the salt content is ≤0.5%, and then dehydrated until the water content is ≤50%.
3. The preparation method according to claim 1, characterized in that, In step S2, the desalted wakame seaweed is cut into pieces of 3-6cm in size.
4. The preparation method according to claim 1, characterized in that, In step S2, the initial drying temperature of the wakame seaweed after it is cut into pieces is 80-100℃, and the time is 3 hours.
5. The preparation method according to claim 1, characterized in that, In step S4, the seasoning sauce ingredients include one or more of the following: monosodium glutamate, chicken essence, edible salt, malt syrup, beef seasoning, white pepper powder, clam seasoning, and shrimp powder.
6. The preparation method according to claim 1, characterized in that, In step S5, the mass ratio of dried wakame seaweed pieces to seasoning sauce is 8:
12.
7. The preparation method according to claim 1, characterized in that, In step S6, the soaking time is 2 hours in winter and 4 hours in summer. In summer, refrigeration is required.
8. The preparation method according to claim 1, characterized in that, In step S7, the frying temperature is 100℃-200℃, and the frying is carried out until the surface is free of adhesion and crystal precipitation.
9. The preparation method according to claim 1, characterized in that, In step S8, the aging and drying temperature is 120℃ and the time is 1-2 hours.
10. The preparation method according to claim 1, characterized in that, In step S9, the soup base ingredients include one or more of the following: dehydrated chopped green onions, dehydrated chopped cilantro, dehydrated dried shrimp powder, and roasted sesame seeds.