CN101658318B - Fresh-keeping processing method for edible algae - Google Patents
Fresh-keeping processing method for edible algae Download PDFInfo
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- CN101658318B CN101658318B CN200910112385XA CN200910112385A CN101658318B CN 101658318 B CN101658318 B CN 101658318B CN 200910112385X A CN200910112385X A CN 200910112385XA CN 200910112385 A CN200910112385 A CN 200910112385A CN 101658318 B CN101658318 B CN 101658318B
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- algae
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- edible
- shakeout
- edible algae
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Images
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- Edible Seaweed (AREA)
Abstract
The invention discloses a fresh-keeping processing method of edible algae, which comprises the following steps: cleaning and removing sand: carrying out desanding treatment on fresh algae; de-enzyming treatment: quickly taking out the water after deactivation for 10 +/-1 seconds at the temperature of 90 +/-5 ℃; and (3) temperature difference stimulation treatment: after the deactivation of enzymes, the edible algae are quickly put into frozen seawater at minus 7 ℃ to minus 5 ℃ for stimulation treatment for 30 +/-5 seconds; and (3) dehydration treatment: the water content of the edible algae is about 18% +/-2%; packaging: packaging the dehydrated and drained edible algae; temperature control preservation: and (4) quickly freezing the packaged semi-finished product in a quick freezing chamber, and transferring to a fresh-keeping warehouse for storage. The method has simple process, and the processed product is fresh and convenient for eating.
Description
Technical field
The present invention relates to a method of food preservation process algae, particularly those involving seaweed, asparagus, Jiang Li River dishes, Jun with vegetables, seaweed and kelp buds preservation processing methods.
Background technology
Marine algae is all produced in that China is coastal; It is many that existing market is sold is through the thick effect type dry product of smoking or Exposure to Sunlight forms; Thick effect type dry product laver has the simple and low congenital weakness of added value of processing, the as easy as rolling off a log raiser's phenomenon that Higher output is not accompanied by a higher income that causes of time especially big at cultured area, that output is high.
From the market demand; Because thick effect type dry product eats inconvenience, eating method is few, taste is more single; Do not have feeling of freshness, mouthfeel more coarse, can't satisfy day by day living standard that allegro life of the people and people improve day by day to fresh taste, return Piao and return really and pursue.In order to open up a market, in keen competition, to take the preemptive opportunities, the development of following algae manufacturing and processing enterprise must face market, in the face of instant, fresh, healthy road.
In view of this, the inventor studies the antistaling process of edible algae specially, designs a kind of processing method for keeping fresh, makes edible algae preserve fresh, instant, and this case produces thus.
Summary of the invention
The object of the present invention is to provide a kind of processing method for keeping fresh of edible algae, its technology is simple, and the product that processes is fresh, instant.
In order to reach above-mentioned purpose, solution of the present invention is:
A kind of processing method for keeping fresh of edible algae, its step is following:
The first step, cleaning shakeout: bright algae carries out shakeout and handles;
Second step, processings completes: under 90 ± 5 ℃ of temperature, and rapid taking-up through completing in 10 ± 1 seconds after;
The 3rd step, thermal stimulation are handled: after handling through completing, the freezing seawater of edible algae being put into-7 ℃～-5 ℃ rapidly carried out stimulation process 30 ± 5 seconds;
The 4th step, processed: the water content that makes edible algae is about 18% ± 2%;
The 5th step, packing: edible algae after dehydration and draining is packed;
The 6th step, temperature control are preserved: the semi-finished product after the packing get into quick-frozen chamber quick-frozen, forward fresh-keeping warehouse again week to and preserve.
Before the cleaning shakeout of the said first step, earlier water for cleaning is handled: utilize ultraviolet ray that the water in the shakeout pond is purified sterilization, brighter algae is carried out shakeout and handle: pour bright algae into the shakeout pond, stir more than 10 minutes.
The processing that completes in said second step is bright algae to be put in the boiling container carry out.
The processed in said the 4th step is to utilize the centrifuge of rotating speed 60r/m to dewater 10 ± 2 minutes through the edible algae that thermal stimulation is handled.
During the temperature control in said the 6th step was preserved, the quick-frozen room temperature was-29 ℃ ± 2 ℃, quick-frozen two hours, and the fresh-keeping warehouse temperature is-18 ℃ ± 2 ℃.
After adopting such scheme, processing of the present invention is to be raw material with bright algae, utilizes the treatment technology that completes, thermal stimulation treatment technology that edible algae is carried out intermediate treatment; In conjunction with cleaning shakeout and dehydration, pack with freshness protection package or crisper again, get into the quick freezing repository quick-frozen then; Fresh-keeping warehouse is fresh-keeping; Processing technology of the present invention is simple, the product instant that processes, the temperature-controlled process of employing science in the process; Still keep dish body children tender, suitable sliding when edible, keep the distinctive flavour of fresh and alive edible algae.
Description of drawings
Fig. 1 is a flow process chart of the present invention.
The specific embodiment
As shown in Figure 1, the present invention has disclosed a kind of processing method for keeping fresh of edible algae, and concrete steps are following:
The first step, clean shakeout: first water treatment, utilize ultraviolet ray that the water in the shakeout pond is purified sterilization; After bright algae is transported to factory, go husky the processing immediately.Bright algae carries out shakeout handles, and pours bright algae into the shakeout pond, more than 10 minutes, through outlet, carries out packing with frame through mechanical agitation again;
In second step, processing completes: bright algae is divided be put in the frame about 10 kilograms of every frame (being prone to carrying completes more even); The frame that bright algae is housed is put in the boiling container, under 90 ± 5 ℃ of temperature, through about 10 seconds; Can not scald like this to rot and reach the purpose that completes again, the rapid taking-up in the back that completes;
In the 3rd step, thermal stimulation is handled: after handling through completing, the freezing seawater of edible algae being put into-7 ℃～-5 ℃ rapidly carried out stimulation process about 30 seconds, and about 100 ℃ of quench can make cell membrane shrink, and it is green that color turns, and brittleness is good when edible;
In the 4th step, processed: utilize the centrifuge of rotating speed 60r/m to dewater 10 minutes through the edible algae that thermal stimulation is handled, the water content that makes edible algae is about 18% ± 2%, and is best such as the laver fresh-keeping effect that contains 18% moisture content;
In the 5th step, packing: the intact edible algae seawater of shakeout to be cleaned drains the back and gets into packet assembler, and packing shop is accomplished cleanliness without any pollution, reaches the sterile workshop production standard, and package is with freshness protection package or crisper, and is sterile-processed before the use;
The 6th step, temperature control are preserved: the semi-finished product after the packing get into the quick-frozen chamber, and quick-frozen is two hours under-29 ℃ of temperature, forwards fresh-keeping warehouse-18 ℃ preservation again week to.
The product performance index test:
The utilization of the present invention temperature-controlled process of handling with science that completes carries out the product that production and processing is come out, still keep when edible the frond children tender, along cunning, keep the distinctive flavour of bright algae.
Product reaches requirement on sense organ, see the following form.
| Project | Requirement |
| Color and luster | Frond purple, reddish violet, green, glossy |
| Profile | The leaf body is complete, does not have to rot |
| Smell | Has normal smell, free from extraneous odour |
| Impurity | There are not impurity such as visible silt particle |
Product reaches requirement on sanitary index, see the following form.
| Project | Standard (GB19643-2005) " sanitary standards of algae goods " GB2763-2005 " agricultural chemicals MRL in the food " |
| Total plate count (cfu/g) | ≤30000 |
| Coliform (MPN/100g) | ≤30 |
| Pathogenic bacteria (salmonella, the golden yellow grape ball of vibrio parahaemolytious, Shigella) | Must not detect |
| Inorganic arsenic (mg/kg) | ≤1.5 |
| Plumbous (in Pb) mg/kg | ≤1.0 |
| Mercury (in Hg) mg/kg | ≤0.3 |
| Cadmium (mg/kg) | ≤1.0 |
| BHC (mg/kg) | ≤0.05 |
| DDT (mg/kg) | ≤0.05 |
| Many chlorine join stupid (mg/kg) | ≤2.0 |
| Moisture (g/100g) | ≤18 |
The present invention compares with domestic and international similar technology:
Work out first with complete, low temperature stimulation and temperature controlled production Technology produce bright algae, improved the value and the product marketing of edible algae, reaches the top standard of domestic similar research.
The creativeness of achievement of the present invention, advance:
It is raw material that this method adopts bright algae, and the band algae class color of being manufactured experimently is preferable, and the sanitary index of its product meets the relevant sanitary standard of country, and the present invention is through test, finds out to adopt to complete and low temperature stimulation technology has bigger innovation.
Claims (3)
1. the processing method for keeping fresh of an edible algae is characterized in that step is following:
The first step, cleaning shakeout: bright algae carries out shakeout and handles;
Second step, processings completes: under 90 ± 5 ℃ of temperature, and rapid taking-up through completing in 10 ± 1 seconds after;
The 3rd step, thermal stimulation are handled: after handling through completing, the freezing seawater of edible algae being put into-7 ℃～-5 ℃ rapidly carried out stimulation process 30 ± 5 seconds;
The 4th step, processed: utilize the centrifuge of rotating speed 60r/m to dewater 10 ± 2 minutes through the edible algae that thermal stimulation is handled, the water content that makes edible algae is 18% ± 2%;
The 5th step, packing: edible algae after dehydration and draining is packed;
The 6th step, temperature control are preserved: the semi-finished product after the packing get into quick-frozen chamber quick-frozen, and the quick-frozen room temperature is-29 ℃ ± 2 ℃, and quick-frozen two hours forwards fresh-keeping warehouse again week to and preserves, and the fresh-keeping warehouse temperature is-18 ℃ ± 2 ℃.
2. a kind of processing method for keeping fresh of edible algae according to claim 1; It is characterized in that: before the cleaning shakeout of the first step; Earlier water for cleaning is handled: utilize ultraviolet ray that the water in the shakeout pond is purified sterilization; Again bright algae being carried out shakeout handles: pour bright algae into the shakeout pond, stir more than 10 minutes.
3. a kind of processing method for keeping fresh of edible algae according to claim 1 is characterized in that: it is bright algae to be put in the boiling container carry out that the completing of second step handled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910112385XA CN101658318B (en) | 2009-08-06 | 2009-08-06 | Fresh-keeping processing method for edible algae |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910112385XA CN101658318B (en) | 2009-08-06 | 2009-08-06 | Fresh-keeping processing method for edible algae |
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| Publication Number | Publication Date |
|---|---|
| CN101658318A CN101658318A (en) | 2010-03-03 |
| CN101658318B true CN101658318B (en) | 2012-05-30 |
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| CN200910112385XA Expired - Fee Related CN101658318B (en) | 2009-08-06 | 2009-08-06 | Fresh-keeping processing method for edible algae |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859003A (en) * | 2014-04-02 | 2014-06-18 | 蔡祥山 | Method for keeping purple laver fresh |
| CN103960701B (en) * | 2014-05-20 | 2016-02-03 | 江南大学 | A kind of preparation method of fresh laver product |
| CN104351861B (en) * | 2014-10-16 | 2017-07-25 | 集美大学 | Production method of Gracilaria instant instant food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1358459A (en) * | 2000-12-20 | 2002-07-17 | 大连金山水产有限公司 | Dry product preparation from frozen skirt strip vegetable |
| CN1911108A (en) * | 2005-08-12 | 2007-02-14 | 第一制网株式会社 | Antistaling agent of seaweed and antistaling method |
| CN101156619A (en) * | 2007-10-15 | 2008-04-09 | 冯学军 | Processing method of vacuum freeze drying varek combinations |
-
2009
- 2009-08-06 CN CN200910112385XA patent/CN101658318B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1358459A (en) * | 2000-12-20 | 2002-07-17 | 大连金山水产有限公司 | Dry product preparation from frozen skirt strip vegetable |
| CN1911108A (en) * | 2005-08-12 | 2007-02-14 | 第一制网株式会社 | Antistaling agent of seaweed and antistaling method |
| CN101156619A (en) * | 2007-10-15 | 2008-04-09 | 冯学军 | Processing method of vacuum freeze drying varek combinations |
Non-Patent Citations (1)
| Title |
|---|
| 姜松.保鲜海带初加工工艺及设备的开发研究.《农机与食品机械》.1997,(第3期),全文. * |
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| CN101658318A (en) | 2010-03-03 |
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Granted publication date: 20120530 Termination date: 20160806 |