CN1034548C - Processing technology of mixed food with marine alga - Google Patents
Processing technology of mixed food with marine alga Download PDFInfo
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- CN1034548C CN1034548C CN89101088A CN89101088A CN1034548C CN 1034548 C CN1034548 C CN 1034548C CN 89101088 A CN89101088 A CN 89101088A CN 89101088 A CN89101088 A CN 89101088A CN 1034548 C CN1034548 C CN 1034548C
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- marine alga
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- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000005516 engineering process Methods 0.000 title claims description 27
- 238000012545 processing Methods 0.000 title claims description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 17
- 239000000243 solution Substances 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000012460 protein solution Substances 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 244000144977 poultry Species 0.000 claims description 18
- 238000000465 moulding Methods 0.000 claims description 11
- 159000000007 calcium salts Chemical class 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 230000001112 coagulating effect Effects 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 6
- 239000001639 calcium acetate Substances 0.000 claims description 6
- 235000011092 calcium acetate Nutrition 0.000 claims description 6
- 229960005147 calcium acetate Drugs 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- CPEPWXXWVALFCE-UHFFFAOYSA-J dicalcium 2-hydroxypropanoate Chemical compound [Ca+2].[Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O CPEPWXXWVALFCE-UHFFFAOYSA-J 0.000 claims 2
- 230000015271 coagulation Effects 0.000 claims 1
- 238000005345 coagulation Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000000284 extract Substances 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 6
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 244000144972 livestock Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000011521 glass Substances 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 210000002381 plasma Anatomy 0.000 description 3
- 235000021147 sweet food Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 235000012255 calcium oxide Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000004957 Castanea mollissima Species 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940087373 calcium oxide Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 229910001651 emery Inorganic materials 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a preparation process for a series of mixed food of marine alga. In the preparation process, an extracting solution of marine alga is mixed with a protein solution whose protein content is greater than 10% or starch substances to make the concentration of final sodium alginate be between 0.5 and 3.0%; the obtained mixture is formed by a flaky, filiform or bead-shaped forming method after uniform mixture to be prepared into flaky, filiform or bead-shaped food; in addition, a product whose inner taste is different from that before freezing can be prepared by freezing and dehydration; freshness is kept by pickling or drying. The present invention is simple and low in cost, and the existing resources, such as marine alga, soybeans, livestock blood, etc., are fully used to be prepared into food having the advantages of favorable appearance and taste, rich nutrients, health care functions and favorable social and economic benefits.
Description
The present invention relates to health food production technology, particularly processing technology of mixed food with marine alga.
Modern a lot of medical science and nutritionist all think, many food marine algas are to healthy and helpful, can prevent and treat various angiocardiopathies and disease of digestive tract, the meeting apocleisis but the marine alga that often eats original shape is of a specified duration, as from marine alga, extracting useful composition, sneak into protein or starchy material and make the different food of various tastes will to help people often edible.
NORTHWEST CHINA area ox, pig, sheep blood are all underused, still less directly edible, food industry circle relevant expert often work literary composition advocates directly edible, think that poultry blood is nutritious, it is abundant, a potential edible protein resource, but outward appearance and all good food kind of taste that existing domestic shortage is still made as raw material with poultry blood, so the directly edible rate of poultry blood is very low at present.
Now all existingly both at home and abroad propose from poultry blood, to extract the spray-dried powdered of light color blood plasma, and suggestion is added in bread, cake and the candy directly ediblely, but not good because of smell, be difficult to do sweet food, and the powdery product discomfort made dish.Rich in protein in the beans such as soybean, the amino acid composition of albumen also can match in excellence or beauty with fish protein, the processed soybean food taste is that to chew performance not good not as one of reason of the flesh of fish, though the meat fiber of external existing imitation meat, be about to soybean protein and be pumped into the trial that is reprocessed into textured vegetable protein behind the fiber, can improve taste, but because of complex process, with high costs, domestic do not see quote.
Aquatic products such as some fish can not directly eat because of a variety of causes, make outward appearance and all good food of taste as therefrom extracting albumen, then help increasing economic efficiency and increase non-staple food originating.
Existing both at home and abroad with sodium alginate soln, with the report of effect curing agent production man-made jellyfish skins such as calcium chloride, magnesium chloride and calcium lactate, but the domestic market does not see have thread and the pearl product.
The present invention is developed into marine alga mixed food series for comprehensively addressing the above problem.
The object of the present invention is to provide processing technology of mixed food with marine alga, technology is simple, and cost is low, has made full use of resources such as existing marine alga and poultry blood and has made outward appearance and all good food of taste, and good social benefit and economic benefit are arranged.
The present invention is achieved in that processing technology of mixed food with marine alga, and seaweed extracted liquor and extracting solution of protein or starchy material are mixed into the marine alga mixed liquor, wherein sodium alginate concentration between 0.5-3.0%, moulding then.
Further, described moulding comprises sheet moulding, thread moulding and granular moulding.
Say that further described production technology also comprises carries out lyophilization to prepared product, and pickle or drying.
Processing technology of mixed food with marine alga of the present invention, technology is simple, and cost is low, and the data such as existing marine alga and poultry blood that made full use of are made outward appearance and all good food of taste, and good social benefit and economic benefit are arranged.Poultry blood is because its outward appearance (redness) and shape are not good, so it is less directly edible, all abandon in the NORTHWEST CHINA area especially and need not or as feed, product marine alga poultry blood mixed food outward appearance (faint yellow) of the present invention and shape (sheet, thread or granular) are all preferable, and direct-edible, taste is good, and health-care effect is arranged, therefore the economic worth of the poultry blood that improves has also increased non-staple food simultaneously and has newly originated; The general processed soybean food of wood invention product marine alga beans mixed food taste is good, wherein filament food section again behind the cooking and briquet, its outward appearance, taste and chew performance all near meat, therefore improved the edibility of bean food, increase the bean food kind, produced certain economic benefits and social benefit; Product marine alga starch based mixed food outward appearance of the present invention and mouthful sight are all preferable, major part is suitable for cooking sweet food, and local flavor with raw material itself, the present invention proposes and pickle or the prepared product of vacuum drying, guaranteed that product never degenerates in the storage of long period or transportation, and can return to original state when edible
Below by most preferred embodiment the present invention is described in more detail:
Embodiment 1
Marine alga poultry hemalbumin sheet production technology
New fresh animal blood such as pig ox is pressed conventional method with natrium citricum or anticoagulant heparin; get faint yellow blood plasma with 1000 rev/mins of centrifugal blood cells of removing; per 100 liters of blood plasma are sneaked into 50 liters of one-tenth of seaweed extracted liquor marine alga poultry blood mixed liquor of 4%; stir evenly back: get 5 millimeters thick with the moulding of the sheet method of forming; area is 60 * 45 centimeters some of glass plates; grind off burr with emery wheel; thick with 1.0 centimeters; 2.0 the wide glass bar of centimetre pastes a week around the glass plate with adhesive; paste one week of glass plate with 1.0 centimeters wide adhesive strips or the adjacent glass bar frame of cloth again; horizontal positioned then; above-mentioned marine alga poultry blood mixed liquor is toppled on it; topple over 0.17 milliliter for every square centimeter; with atomizers spray 5% calcium salt (calcium acetate; calcium chloride or calcium lactate) solution is in the surface; promptly topple over 5% calcium acetate solution thereon Deng after the surface condensation; remove the top consolidation liquid after 30-40 minute; the marine alga mixed food sheet that will condense is divided into suitable size with pocket knife and takes out; be immersed in the 5% salt calcium solution 10-20 minute; taking-up is immersed in the clear water after washing with clear water; often change water till the bitter taste that does not wherein have calcium salt, be finished product.Sheet-like food with this law is made because of being clung by the adhesive plaster of edge when solidifying, can not bounce back, and like this marine alga poultry mixed food that solidify to form under the state of stress is being arranged, and fragility is good, and thickness is uniform and smooth, and outward appearance is also better.
Embodiment 2
Marine alga poultry hemalbumin silk production technology
Prepare marine alga poultry blood mixed liquor with as described in example 1 above method; stir evenly back: above-mentioned marine alga poultry blood mixed liquor is promptly condensed into silk with the coagulating bath that the continuous backflow shape injects 5% calcium salt (calcium acetate, calcium oxide or emulsification calcium) with thread method of forming moulding; coagulating bath is stirred with the speed that per minute 40 changes; shut-down operation when the curing silk productive set in the coagulating bath arrives to a certain degree; to solidify silk pulls out and is immersed in 5% calcium salt soln 10-30 minute again and pulls out; be immersed in the clear water after cleaning with clear water; often change water till the bitter taste that does not wherein have calcium salt, be finished product.
Embodiment 3
Marine alga peas protein sheet production technology
Soybean or shelled peanut are soaked in water for 100 kilograms, soaked summer 6 hours, soaked winter 12 hours, control water during defibrination, make the gained raw soya-bean milk in 400 liters, get 200 liters of seaweed extracted liquors (its sodium alginate concentration is 4%), both are mixed into marine alga beans mixed liquor, make sheet products with the sheet method of forming as described in example 1 above, it is fresher and tenderer than general bean product to make dish.
Embodiment 4
Marine alga peas protein silk production technology
Prepare marine alga beans mixed liquor with as described in example 3 above method, make thread product with the thread method of forming as described in example 2 above, it is ganoid milky filiform.As it being preserved 24 hours at subzero 10 ℃, then taking out after thawing is the faint yellow filiform of dehydration surface shriveling, more anti-chewing when making dish, and its local flavor is with freezing preceding different.
Embodiment 5
Marine alga starch based pearl production technology
With starchy material such as glutinous rice, peeling Chinese chestnut, konjaku flour etc. and the common levigate pulping of seaweed extracted liquor (its sodium alginate concentration is 4%).Making the sodium alginate concentration in these slurries is 0.5-3.0%; amylaceous content is degree for making these slurries can become a shape to drip; therefore make marine alga starch based mixed liquor; then; this mixed liquor splashed into discontinuously in the coagulating bath of 5% calcium salt (calcium acetate, calcium oxide or calcium lactate) and promptly condense into pearl; shut-down operation when the pearl productive set in the coagulating bath arrives to a certain degree; pulling pearl out is immersed in 5% calcium salt soln 10-30 minute again and pulls out; be immersed in the clear water after cleaning with clear water; often change water till the bitter taste that does not wherein have calcium salt, be finished product.These products are suitable for sweet food mostly.
Also has marine alga poultry hemalbumin pearl production technology.Marine alga peas protein pearl production technology, marine alga starch based tablet and filiform production technology, how these those skilled in the art all implement as can be known from foregoing description, have not just exemplified one by one.
The said goods all can lyophilization below 0 ℃, the local flavor of products obtained therefrom with freezing before different.
The above-mentioned dryed product that makes is bigger because of water content, can not room temperature store and transport for a long time, also can take to use following measures for fresh-keeping except refrigeration commonly used.
1) pickles
A) reversible pickling, the said goods be earlier at lyophilization below 0 ℃, then with saturated common salt water retting 20 minutes, centrifugally packs after removing unnecessary salt solution.This thing of pickling undergoes no deterioration in storing, water flush away salt when edible, and being soaked in water (needs 2 hours approximately, just can reply and rise previous status and local flavor until flavor is very light again;
B) irreversible pickling, the said goods is earlier at lyophilization below 0 ℃, then with saturated CaCl
2Solution soaked 20 minutes clearly, centrifugally packed after removing unnecessary salt solution.This system beyond the region of objective existence of pickling is seen finely, undergoes no deterioration in storing, washes CaCl when edible with water, is soaked in water until no CaCl again
2Little bitter taste (needing 2 hours approximately), it can keep state and local flavor behind lyophilization.
2) vacuum drying
The said goods is earlier at lyophilization below 0 ℃, launch (1.0-2.0 centimetre of filiform thickness then, thickness of flap is that the 6-8 sheet merges) after pack into dry in the box type vacuum drier, oven temperature, 80-120 ℃, 60-80 ℃ of product temperature, vacuum 720-750 millimetres of mercury, dehydration rate reaches 30-35% after 30 minutes, the dry frangibility of the product surface that takes out, but inside is still moist, needs the careful plastic bag sealing of packing into of operating, inside and outside water balance after several days, the deliquescing again of product outside, but just long period transportation or storage.
Claims (7)
1. processing technology of mixed food with marine alga, it is characterized in that, seaweed extracted liquor and extracting solution of protein or starchy material are mixed into the marine alga mixed liquor, wherein sodium alginate concentration is between 0.5-2.0%, wherein said extracting solution of protein is the denseer protein solution that extracts from protein sources such as aquatic products category such as poultry blood, beans or fish, moulding then.
2. production technology according to claim 1 is characterized in that, described starchy material is glutinous rice, starchiness fruit or food starch etc.
3. production technology according to claim 1 is characterized in that, wherein saidly is shaped to bulk or sheet moulding, promptly adds 5% calcium salt, coagulation forming in described marine alga mixed liquor.
4. production technology according to claim 1, it is characterized in that, wherein saidly be shaped to thread moulding, be about to described extra large bath mixed liquor with coagulating bath artificial or that the mechanical means Continuous Flow is injected 5% calcium acetate or calcium lactate calcium salt, stir this solidification liquid, make it be frozen into filiform.
5. production technology according to claim 1; it is characterized in that; wherein saidly be shaped to granular or the pearl moulding, be about to described extra large bath mixed liquor and splash into discontinuously in the coagulating bath of 5% calcium acetate or calcium lactate calcium salt, make and solidify granulating or pearl with artificial or mechanical means.
6. production technology according to claim 1 is characterized in that, described production technology also is included in below 0 ℃ carries out lyophilization to prepared product.
7. production technology according to claim 6 is characterized in that, described production technology also comprises with saturated aqueous common salt or CaCl
2Solution is pickled or vacuum drying prepared product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101088A CN1034548C (en) | 1989-03-01 | 1989-03-01 | Processing technology of mixed food with marine alga |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101088A CN1034548C (en) | 1989-03-01 | 1989-03-01 | Processing technology of mixed food with marine alga |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1035608A CN1035608A (en) | 1989-09-20 |
| CN1034548C true CN1034548C (en) | 1997-04-16 |
Family
ID=4854139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89101088A Expired - Fee Related CN1034548C (en) | 1989-03-01 | 1989-03-01 | Processing technology of mixed food with marine alga |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1034548C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038556C (en) * | 1992-01-15 | 1998-06-03 | 陈立群 | Process for preparing seaweed, protein and vegetable mixed food series |
| ATE200610T1 (en) * | 1995-08-11 | 2001-05-15 | Nestle Sa | METHOD FOR FOOD RESTRUCTURING WITH GELING CONTROL |
| CN1092496C (en) * | 1998-08-14 | 2002-10-16 | 威海东源食品有限公司 | Noodles made from Undaria pinnatifida and kelp and their making technology |
| CN1085047C (en) * | 1999-08-20 | 2002-05-22 | 刘长雁 | Method for keeping scallion fresh |
| CN102273668A (en) * | 2011-07-25 | 2011-12-14 | 天津市同力鑫食品有限公司 | Preparation method of seaweed strips |
| CN103355704B (en) * | 2013-07-30 | 2015-01-07 | 中国水产科学研究院黄海水产研究所 | Processing method for salted jellyfish |
| CN103861538B (en) * | 2014-03-27 | 2016-06-29 | 宜兰食品工业股份有限公司 | A kind of gel ball and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3319181A1 (en) * | 1982-05-27 | 1983-12-01 | Q. P. Corp., Tokyo | Process for producing foods and beverages in granule form |
-
1989
- 1989-03-01 CN CN89101088A patent/CN1034548C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3319181A1 (en) * | 1982-05-27 | 1983-12-01 | Q. P. Corp., Tokyo | Process for producing foods and beverages in granule form |
Non-Patent Citations (3)
| Title |
|---|
| 《中国食品信息》 1989.1.1 * |
| 《食品科学》 1987.4.4 * |
| 《食品科学》 1987.4.4;《中国食品信息》 1989.1.1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1035608A (en) | 1989-09-20 |
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