CN110447809A - A kind of preparation method of instant sea tangle food - Google Patents
A kind of preparation method of instant sea tangle food Download PDFInfo
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- CN110447809A CN110447809A CN201810431079.1A CN201810431079A CN110447809A CN 110447809 A CN110447809 A CN 110447809A CN 201810431079 A CN201810431079 A CN 201810431079A CN 110447809 A CN110447809 A CN 110447809A
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- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 163
- 241000758769 Houttuynia Species 0.000 claims abstract description 62
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 62
- 239000007788 liquid Substances 0.000 claims abstract description 60
- 239000002002 slurry Substances 0.000 claims abstract description 53
- 238000001035 drying Methods 0.000 claims abstract description 34
- 230000018044 dehydration Effects 0.000 claims abstract description 29
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 229940088598 enzyme Drugs 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 108090000526 Papain Proteins 0.000 claims abstract description 19
- 239000004365 Protease Substances 0.000 claims abstract description 19
- 229940055729 papain Drugs 0.000 claims abstract description 19
- 235000019834 papain Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 17
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 17
- 230000000903 blocking effect Effects 0.000 claims abstract description 11
- 238000010008 shearing Methods 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000011033 desalting Methods 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000003610 charcoal Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 244000124853 Perilla frutescens Species 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 238000007613 slurry method Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000229722 Perilla <angiosperm> Species 0.000 description 7
- 244000189799 Asimina triloba Species 0.000 description 6
- 235000006264 Asimina triloba Nutrition 0.000 description 6
- 235000009467 Carica papaya Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 238000011049 filling Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 240000009087 Crescentia cujete Species 0.000 description 1
- 235000005983 Crescentia cujete Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a kind of preparation methods of instant sea tangle food, and kelp is cleaned up, and put into clear water, carry out desalting processing, until kelp obtains dehydration kelp without dehydration after saline taste；Dehydration kelp is put into colour protecting liquid and impregnates, kelp taken out to shearing is blocking to obtain the kelp block；The kelp block is transferred in enzymolysis liquid, ultrasonic enzymolysis processing, the kelp block after being digested after dehydration are carried out under normal temperature and vacuum conditions；Enzymolysis liquid are as follows: the enzymolysis liquid containing pectase and papain mixed enzyme；The kelp block after enzymatic hydrolysis is transferred in cordate houttuynia slurry and is impregnated, dehydration obtains the kelp block handled through cordate houttuynia slurry；The kelp block handled through cordate houttuynia slurry is put into microwave drying in microwave dryer, obtains microwave the kelp block；Seasoning is added in microwave the kelp block and is packaged to be the instant sea tangle food through secondary drying.The crisp brittleness of instant sea tangle food produced by the present invention is strong, gives off a strong fragrance, persistently, and the interest of product is good.
Description
Technical field
The present invention relates to the technical fields of aquatic food product, and in particular to a kind of preparation method of instant sea tangle food.
Background technique
Kelp is a kind of raw brown alga plant in large size sea grown in low temperature seawater, belongs to seaweed plant, can be adapted for
The cooking methods such as mix, burn, stewing, boiling in a covered pot over a slow fire.NORTH CHINA is coastal and Zhejiang, ALONG COASTAL FUJIAN are largely cultivated, and yield ranks first in the world.It is rich in
Algin and iodine matter, the raw materials of industry such as edible and extraction iodine, algin, mannitol.Kelp is that a kind of nutritive value is very high
Vegetables, while there is certain medical value.The mineral matter elements such as iodine rich in.Kelp heat content is low, protein content
Medium, minerals enrich, the study found that kelp has, reducing blood lipid, hypoglycemic, adjusting is immune, anticoagulation, antitumor, lead discharging solution
A variety of biological functions such as malicious and anti-oxidant.Current eating method is all soaked rear cooking, treats as dish product or pantry pickles
It is edible.Kelp nourishing is abundant as you know, but eat it is very inconvenient, kelp normally dry it is very hard, can not accomplish it is instant, it is existing
There is the instant product for being difficult to make kelp that crispy in taste is made in technology.
Chinese patent CN200710113091.X discloses a kind of instant sea-tangle coil food product and its processing method, selects first
The salt marsh kelp of green is taken, collated, cleaning, drains leaching taste, is processed into stand-by outer volume layer；Seafood and pork are taken, through adding
Work, seasoning are processed into stand-by interior filling raw material；Processed kelp and interior filling raw material are weighed by weight 4-6: 1, with kelp packet
Interior filling raw material is wrapped up in, rolling into length is 10-20cm, width 2-3cm, the sea-tangle roll that the number of plies is 3-5 layers, both ends calabash strip silk
It fastens；Instant sea-tangle coil food product is made through vacuum packaging sealing, the sterilization of high temperature shortening.But the patent be still using kelp as
Dish or pantry pickles use, the instant difference of kelp food obtained, it is difficult to edible as snacks.
Chinese patent CN200810071068.3 discloses a kind of instant sea-tangle leisure food and its processing method, instant sea
Band snack food is put into sealing container using fresh and tender kelp as primary raw material, by fresh and tender kelp, is added white granulated sugar, salt, it is various not
With taste type seasoning, albumen hydrolyzable object, sorbierite is added water to kelp is flooded, pickles 12 hours or more, can be prepared by
Instant sea-tangle leisure food.But kelp food mouthfeel made from the patent is not crisp, it is difficult to edible as snacks.
Therefore, in view of the above-mentioned problems, needing to provide a kind of preparation method of the instant kelp snack food of crispy in taste.
Summary of the invention
The present invention is in view of the above-mentioned problems, provide a kind of preparation method of instant sea tangle food.
Technical solution used by the present invention solves the above problems is: a kind of preparation method of instant sea tangle food, including
Following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 15 °C ~ 25 °C of temperature, impregnates
20min ~ 40min takes out kelp after the completion of immersion, and shearing is blocking, obtains the kelp block, is dehydrated spare；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 0.5h ~ 1.5h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: contain pectase and Papain
The enzymolysis liquid of enzyme mixed enzyme；The quality of the pectase and papain mixed enzyme accounts for the 5% ~ 10% of enzymolysis liquid；The pectin
The mass ratio of enzyme and papain is 1:1 ~ 5；
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, and immersion 0.5h ~
1h, dehydration obtain the kelp block handled through cordate houttuynia slurry；
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained are put into microwave drying in microwave dryer, obtain
To microwave the kelp block；
The microwave the kelp block that step S5 is obtained is added seasoning and is packaged to be the instant kelp through secondary drying by step S6
Food.
Further, in step S2, colour protecting liquid are as follows: concentration is the L-AA solution of 0.2mol/L ~ 1.0mol/L.
Further, in step S2, shearing blocking size is 5cm ~ 7cm × 5cm ~ 7cm.
Further, in step S3, the mass ratio of the kelp block and enzymolysis liquid is 1:4 ~ 7.
Further, in step S4, cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:20 ~ 30 weight ratio
Add water slurrying, obtains the cordate houttuynia slurry.
Further, in step S4, the weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:0.8 ~ 1.0.
Further, in step S5, the technological parameter of microwave drying specifically: microwave drying temperature is 120 °C ~ 140 °C,
The microwave drying time is 12min ~ 18min.
Further, in step S6, the ingredient and its parts by weight of seasoning are as follows: 20 parts ~ 25 parts of purple perilla, green tea powder 5 parts ~ 8
Part, 3 parts ~ 6 parts of white granulated sugar, 2 parts ~ 3 parts of salt.
Further, in step S6, the additive amount of seasoning is the 3% ~ 5% of the microwave the kelp block weight that step S5 is obtained.
Further, in step S6, the technological parameter of secondary drying are as follows: baked using charcoal fire, baking temperature be 130 °C ~
180 °C, baking times are 10min ~ 15min.
The invention has the advantages that
1. instant sea tangle food produced by the present invention by kelp through desalination, color protection, enzymolysis processing, degrade kelp part pectin and egg
The reunions macromolecular such as white matter reduces the partially hard mouthfeel of kelp, then the kelp through digesting is impregnated through cordate houttuynia slurry, makes cordate houttuynia
Slurry is easier to immerse in kelp, and the mouthfeel of Mare Foecunditatis band keeps kelp mouthfeel more interesting, meets instant coated snack product
Positioning, is then handled the kelp impregnated through cordate houttuynia slurry through microwave drying, first is that protecting the taste of cordate houttuynia enduringly
It deposits into kelp, second is that since vapor is heated and evaporated in the collision that the principle of microwave is internal water molecule, so being dried through microwave
Cavity can be produced in inside by doing the product come, and crispy in taste, the kelp through microwave drying adds seasoning again and carries out secondary charcoal fire
It bakes, so that the crisp brittleness of instant sea tangle food obtained is stronger, fragrance is more strong, lasting, the interest of product is more preferably；
2. the preparation method of instant sea tangle food of the present invention is easy, easily operated, be conducive to the scale mass production of product, city
Field has good prospects, and product acceptance is high.
Specific embodiment
The embodiment of the present invention is described in detail below, but what the present invention can be defined by the claims and cover
Multitude of different ways is implemented.
Embodiment 1
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 15 °C of temperature, impregnates 20min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 5cm × 5cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid is concentration
For the L-AA solution of 0.2mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 0.5h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: mixed containing pectase and papain
The enzymolysis liquid of enzyme；The quality of the pectase and papain mixed enzyme accounts for the 5% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:1；The mass ratio of the kelp block and enzymolysis liquid is 1:4.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, is impregnated
0.5h, dehydration obtain the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:20
Weight ratio add water slurrying, obtain the cordate houttuynia slurry；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:
0.8。
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 12min under the conditions of the temperature that drying temperature is 120 °C, obtains microwave the kelp block；
The seasoning of its weight 3% is added in the microwave the kelp block that step S5 is obtained by step S6, and it is secondary to bake progress using charcoal fire
Drying, baking temperature are 130 °C, and baking times 10min is packaged to be instant sea tangle food after the completion；The ingredient of seasoning
And its parts by weight are as follows: 20 parts of purple perilla, 5 parts of green tea powder, 3 parts of white granulated sugar, 2 parts of salt.
Embodiment 2
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 25 °C of temperature, impregnates 40min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 7cm × 7cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid are as follows: dense
Degree is the L-AA solution of 1.0mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 1.5h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: mixed containing pectase and papain
The enzymolysis liquid of enzyme；The quality of the pectase and papain mixed enzyme accounts for the 10% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:5；The mass ratio of the kelp block and enzymolysis liquid is 1:7.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, impregnates 1h,
Dehydration obtains the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:30 weight
Amount obtains the cordate houttuynia slurry than adding water slurrying；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:1.0.
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 18min under the conditions of the temperature that drying temperature is 140 °C, obtains microwave the kelp block；
The seasoning of its weight 5% is added in the microwave the kelp block that step S5 is obtained by step S6, and it is secondary to bake progress using charcoal fire
Drying, baking temperature are 180 °C, and baking times 15min is packaged to be instant sea tangle food after the completion；The ingredient of seasoning
And its mass percent are as follows: 25 parts of purple perilla, 8 parts of green tea powder, 6 parts of white granulated sugar, 3 parts of salt.
Embodiment 3
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 20 °C of temperature, impregnates 30min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 6cm × 6cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid are as follows: dense
Degree is the L-AA solution of 0.6mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 1h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: contain pectase and papain mixed enzyme
Enzymolysis liquid；The quality of the pectase and papain mixed enzyme accounts for the 7.5% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:3；The mass ratio of the kelp block and enzymolysis liquid is 1:5.5.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, is impregnated
0.75h, dehydration obtain the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:
25 weight ratio adds water slurrying, obtains the cordate houttuynia slurry；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:
0.9。
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 15min under the conditions of the temperature that drying temperature is 130 °C, obtains microwave the kelp block；
The seasoning of its weight 4% is added in the microwave the kelp block that step S5 is obtained by step S6, and it is secondary to bake progress using charcoal fire
Drying, baking temperature are 155 °C, and baking times 13min is packaged to be instant sea tangle food after the completion；The ingredient of seasoning
And its mass percent are as follows: 22 parts of purple perilla, 6.5 parts of green tea powder, 4.5 parts of white granulated sugar, 2.5 parts of salt.
Embodiment 4
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 18 °C of temperature, impregnates 25min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 5.5cm × 5.5cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid
Are as follows: concentration is the L-AA solution of 0.4mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 0.6h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: mixed containing pectase and papain
The enzymolysis liquid of enzyme；The quality of the pectase and papain mixed enzyme accounts for the 6% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:2；The mass ratio of the kelp block and enzymolysis liquid is 1:5.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, is impregnated
0.6h, dehydration obtain the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:22
Weight ratio add water slurrying, obtain the cordate houttuynia slurry；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:
0.85。
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 13min under the conditions of the temperature that drying temperature is 125 °C, obtains microwave the kelp block；
The microwave the kelp block that step S5 is obtained, is added the seasoning of its weight 3.5% by step S6, bakes carry out two using charcoal fire
Secondary drying, baking temperature are 140 °C, and baking times 11min is packaged to be instant sea tangle food after the completion；Seasoning at
Point and its mass percent are as follows: 21 parts of purple perilla, 6 parts of green tea powder, 4 parts of white granulated sugar, 2.2 parts of salt.
Embodiment 5
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 24 °C of temperature, impregnates 35min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 6.5cm × 6.5cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid
Are as follows: concentration is the L-AA solution of 0.9mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 1.4h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: mixed containing pectase and papain
The enzymolysis liquid of enzyme；The quality of the pectase and papain mixed enzyme accounts for the 9% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:4；The mass ratio of the kelp block and enzymolysis liquid is 1:6.5.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, is impregnated
0.9h, dehydration obtain the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:28
Weight ratio add water slurrying, obtain the cordate houttuynia slurry；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:
0.95。
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 17min under the conditions of the temperature that drying temperature is 138 °C, obtains microwave the kelp block；
The microwave the kelp block that step S5 is obtained, is added the seasoning of its weight 4.5% by step S6, bakes carry out two using charcoal fire
Secondary drying, baking temperature are 170 °C, and baking times 14min is packaged to be instant sea tangle food after the completion；Seasoning at
Point and its mass percent are as follows: 24 parts of purple perilla, 7.5 parts of green tea powder, 5.5 parts of white granulated sugar, 2.9 parts of salt.
Embodiment 6
A kind of preparation method of instant sea tangle food, comprising the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 21 °C of temperature, impregnates 32min,
Kelp is taken out after the completion of immersion, shearing is blocking, and size is 6cm × 6.5cm, obtains the kelp block, is dehydrated spare；Colour protecting liquid are as follows:
Concentration is the L-AA solution of 0.5mol/L；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 1.2h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: mixed containing pectase and papain
The enzymolysis liquid of enzyme；The quality of the pectase and papain mixed enzyme accounts for the 9% of enzymolysis liquid；The pectase and pawpaw egg
The mass ratio of white enzyme is 1:3；The mass ratio of the kelp block and enzymolysis liquid is 1:5.
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, is impregnated
0.8h, dehydration obtain the kelp block handled through cordate houttuynia slurry；Cordate houttuynia slurry the preparation method comprises the following steps: by cordate houttuynia press 100:24
Weight ratio add water slurrying, obtain the cordate houttuynia slurry；The weight ratio of the kelp block and cordate houttuynia slurry after enzymatic hydrolysis are as follows: 1:
1.0。
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained is put into microwave dryer, in microwave
Microwave drying 16min under the conditions of the temperature that drying temperature is 133 °C, obtains microwave the kelp block；
The seasoning of its weight 4% is added in the microwave the kelp block that step S5 is obtained by step S6, and it is secondary to bake progress using charcoal fire
Drying, baking temperature are 165 °C, and baking times 11min is packaged to be instant sea tangle food after the completion；The ingredient of seasoning
And its mass percent are as follows: 22 parts of purple perilla, 7 parts of green tea powder, 4 parts of white granulated sugar, 3 parts of salt.
Experimental example 1
The properties of product of instant sea tangle food made from embodiment 1 ~ 6 are tested according to GB11784-89, test result is such as
Shown in table 1.
The properties of product test result of instant sea tangle food made from 1 embodiment 1 ~ 6 of table
These are only the preferred embodiment of the present invention, is not intended to restrict the invention, and comes for those skilled in the art
It says, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any modification, equivalent
Replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of instant sea tangle food, which comprises the following steps:
Step S1, kelp is cleaned up, and is put into clear water, and desalting processing is carried out, until kelp after saline taste without being dehydrated
Kelp；
Step S2 puts into the dehydration kelp that step S1 is obtained in colour protecting liquid, under the conditions of 15 °C ~ 25 °C of temperature, impregnates
20min ~ 40min takes out kelp after the completion of immersion, and shearing is blocking, obtains the kelp block, is dehydrated spare；
The kelp block handled through step S2 is transferred in enzymolysis liquid by step S3, and ultrasound is carried out under normal temperature and vacuum conditions
Enzymolysis processing 0.5h ~ 1.5h, the kelp block after being digested after dehydration；The enzymolysis liquid are as follows: contain pectase and Papain
The enzymolysis liquid of enzyme mixed enzyme；The quality of the pectase and papain mixed enzyme accounts for the 5% ~ 10% of enzymolysis liquid；The pectin
The mass ratio of enzyme and papain is 1:1 ~ 5；
The kelp block after the enzymatic hydrolysis that step S3 is handled is transferred in cordate houttuynia slurry by step S4, and immersion 0.5h ~
1h, dehydration obtain the kelp block handled through cordate houttuynia slurry；
Step S5, the kelp block handled through cordate houttuynia slurry that step S4 is obtained are put into microwave drying in microwave dryer, obtain
To microwave the kelp block；
The microwave the kelp block that step S5 is obtained is added seasoning and is packaged to be the instant kelp through secondary drying by step S6
Food.
2. preparation method according to claim 1, which is characterized in that in step S2, the colour protecting liquid are as follows: concentration is
The L-AA solution of 0.2mol/L ~ 1.0mol/L.
3. preparation method according to claim 1, which is characterized in that in step S2, the blocking size of the shearing is 5cm
~7cm×5cm~7cm。
4. preparation method according to claim 1, which is characterized in that in step S3, the matter of the kelp block and enzymolysis liquid
Amount is than being 1:4 ~ 7.
5. preparation method according to claim 1, which is characterized in that in step S4, the preparation side of the cordate houttuynia slurry
Method are as follows: cordate houttuynia is added into water slurrying by the weight ratio of 100:20 ~ 30, obtains the cordate houttuynia slurry.
6. preparation method according to claim 1, which is characterized in that the kelp block and fish in step S4, after the enzymatic hydrolysis
The weight ratio of raw meat grass slurry are as follows: 1:0.8 ~ 1.0.
7. preparation method according to claim 1, which is characterized in that in step S5, the technological parameter of the microwave drying
Specifically: microwave drying temperature is 120 °C ~ 140 °C, and the microwave drying time is 12min ~ 18min.
8. preparation method according to claim 1, which is characterized in that in step S6, the ingredient of the seasoning and its again
Measure part are as follows: 20 parts ~ 25 parts of purple perilla, 5 parts ~ 8 parts of green tea powder, 3 parts ~ 6 parts of white granulated sugar, 2 parts ~ 3 parts of salt.
9. preparation method according to claim 1, which is characterized in that in step S6, the additive amount of the seasoning is step
The 3% ~ 5% of the microwave the kelp block weight that rapid S5 is obtained.
10. preparation method according to claim 1, which is characterized in that in step S6, the technological parameter of the secondary drying
Are as follows: it is baked using charcoal fire, baking temperature is 130 °C ~ 180 °C, and baking times are 10min ~ 15min.
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