CN1742632A - Sliced seasoning instant sporophyl and producing method - Google Patents
Sliced seasoning instant sporophyl and producing method Download PDFInfo
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- CN1742632A CN1742632A CNA2005101066844A CN200510106684A CN1742632A CN 1742632 A CN1742632 A CN 1742632A CN A2005101066844 A CNA2005101066844 A CN A2005101066844A CN 200510106684 A CN200510106684 A CN 200510106684A CN 1742632 A CN1742632 A CN 1742632A
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Abstract
The production method of instant spore leaf shreds includes the following steps: shredding spore leaf of wakame, scalding cooling and dewatering, flavouring and pickling, pulverizing and forming, drying so as to obtain the invented flaky instant food with several health-care functions.
Description
Technical field
What the present invention relates to is pickling and boiled food of marine alga processing, also relates to the marine alga physical treatment simultaneously and becomes ready-to-eat food.
Background technology
China's seashore line length, the marine site is vast.Its economical alga has kind more than 510, and edible algae has 21 kinds.Marine alga not only contains rich in protein, amino acid, vitamin and mineral matter etc., the marine alga that has also contains active material unique, that have physiological regulatory action, as algal polysaccharides, sea-tangle amino acid, high unsaturated fatty acid, many halogen multi-diterpene quasi-compound, phytosterin compound, beta carotene etc., and mostly be the trace element that organic active attitude that human body directly absorbs exists in addition.
The people of the people in China and area, Asia, especially coastal area have the custom of edible sea-tangle, undaria pinnitafida.For example seasoning sea-tangle silk is normal edible kind, is to soften draining the sea-tangle of the anhydrating acetic acid with 2%, cleans after the chopping, refers to form the flavoring seasoning of making through boiling with acetin, sodium alginate, Sodium Inosinate, potassium sorbate, salt then.Undaria pinnitafida people is especially liked " edible seaweed " of food, bright product water content height, though the salt marsh product are moisture low, need soak desalination with clear water repeatedly.Because the undaria pinnitafida leaf is thin, cleaning and blanching very easily make it impaired, and particularly the temperature and time of blanching needs careful the grasp, and blanching is not enough or overweight its local flavor and the nutritional labeling of all can running off.Therefore, eating of undaria pinnitafida is not only time-consuming but also bothersome, even packed " the fast food undaria pinnitafida " that sell in market also is that color is dark, taste is single, or even there is no the food that " local flavor " can be sayed.
At present, dark, the fining-off of brown algae food also are short of, and still do not have meticulous new product release.
Summary of the invention
It is all good to the objective of the invention is to make a kind of color, new alga food-sliced seasoning instant sporophyl that nutrition is abundanter.
Sporophyll is the organ of multiplication of undaria pinnitafida, between the blade and rhizoid of undaria pinnitafida, forms the organ that can produce the undaria pinnitafida spore, i.e. sporophyll in the both sides of stem.Higher because of the alginic acid in the Undaria pinnatifida Suringar and algae glycan content, the people is had health-care efficacy preferably, exploitation sporophyll based food has good market and economic worth.
Sporophyll generally can't eat without processing, because its texture is harder, and fishy smell is heavier.Primary raw material used in the present invention is bright product or quick frozen product, and the sporophyll silk can be bright product choppings, also can be the choppings of thawing of quick-frozen aquatic foods product, or the sporophyll silk of quick-frozen thaws, and these several sporophyll silks all can use.
Technical scheme of the present invention is: (1) blanching: the blanching 15～45 seconds in 95～100 ℃ water of sporophyll silk; (2) cooling and dehydration: the sporophyll silk of blanching cools off in 0～20 ℃ water, then removes moisture; (3) seasoning is pickled: by filling a prescription the auxiliary material batching and mixing, with the sporophyll silk mixing and stirring of also having dewatered through blanching, cooling, leave standstill after 30～60 minutes in 0～10 ℃ of refrigeration 12～24 hours; (4) pulverizing and moulding: the sporophyll silk of pickling removes unnecessary juice, pulverizes, and adds edible adhesive and mixes, in the sheet of packing into the mould; (5) drying: 60～90 ℃ of dryings 4～8 hours, moisture 10～20% to product, with 12～18% for well; Product is stored refrigerated in 0～10 ℃.
The blanching of sporophyll silk needs to be grasped the duration and degree of heating, is green after the bright product blanching, and color is darker after the raw material blanching after the quick-frozen; The preferred blanching time is 20～30 seconds.Sporophyll silk after blanching must cool off as early as possible, and is better with twice cooling effect especially: earlier with the cold water spray, after place cold water to cool off rapidly; Dehydration is the moisture that removes sporophyll silk surface, with centrifuge centrifugal to discharge outlet not flowing water be advisable.The prescription of flavoring is as follows, and in 100 weight portion sporophyll silks, each auxiliary material weight portion is:
White sugar 6～12
Salt 1～3
Anhydrous sodium acetate 2～5
D-sorbite 5～10
Monosodium glutamate 1～3
Compound seasoner 0～1
I+G 0～1
Plum digested tankage 0～2
Flavor quinoline 1～4
Soy sauce 2～7
Stripped tuna extract 1～3
Wherein: compound seasoner, I+G, plum digested tankage, flavor quinoline are flavouring, are the commercial goods together with the stripped tuna extract.Compound seasoner for by protolysate, some amino acid is composite forms (SA-KF of producing as Japanese Ajinomoto); I+G also is a kind of flavor enhancement, is re-dubbed (Japanese Ajinomoto is produced this product) by the inosinicacid sodium guanylate of equivalent; The plum digested tankage is to make (production of Tianjin aquatic chemistry is burnt by Japan, and product are called plum meat PAUDA-) by acid flavoring, flavoring (amino acid), colouring matter, spices and tackifier; The flavor quinoline is a kind of low cooking wine, and alcohol content is 13～16%; The stripped tuna extract is.
Sporophyll silk after pickling need be removed unnecessary juice, also with centrifugalization and juice-removing for well.Described edible adhesive is algin, pectin, starch, dextrin etc., and dosage is for pulverizing 3～5% of material.Described sheet mould is to make the product slabbing, and is dry easily.If drying excessively then need to put into fixed container and carry out steam moisture regain.As required, product can be cut into the sheet of different shape, packs.Then carry out metal detection, quality inspection, just pack greatly after qualified.No matter large and small packing all needs 0～10 ℃ of refrigeration product.
The shape of product and quality standard: shape of product is laminar, thickness 2～4mm; Its quality standard is:
Moisture 10～20%
Water activity 0.30～0.60
Total number of bacteria (cfu/g) :≤5000
Coliform (MPN/100g) :≤30
Pathogenic bacteria: must not detect
The color of product is black～brown-black, has sweet, bright, plum and algae original flavor concurrently, and the stronger mouthfeel of chewing is arranged.
The characteristics of manufacturing process of the present invention are: (1) sporophyll silk is given new mouthfeel of product and taste through blanching, pulverization process; (2) add compound flavoring and pickle and then give product new taste; (3) the product drying is handled its water activity is reduced to below 0.65, not only has been convenient to preserve but also do not destroy nutritional labeling wherein.
Compare with existing alga food, product of the present invention is a kind of new, alga food that processing is meticulousr, not only has delicious flavour, the soft or hard appropriateness, the stronger characteristics of chewing mouthfeel are arranged, because of sporophyll has than more, better nutritive and health protection components-alginic acids of other marine alga and algae glycan, this product has more health care.
The specific embodiment
Example one
The manufacturing of instant sporophyll silk.
1, the blanching of raw material sporophyll silk, cooling and dehydration: in the feeding basket of packing into after the bright spore chopping, go in the boiled water pot to scald 25 minutes, immediately the sporophyll silk of blanching is poured into and stirred cooling 1 minute in 5～10 ℃ of water, with centrifugal dehydration in its centrifuge of packing into, during to the almost anhydrous outflow of delivery port, standby.
2, seasoning is pickled: take by weighing the step through 100 kilograms of the standby sporophyll silks of blanching, join following flavoring:
White sugar 9.0kg
Salt 1.5kg
Anhydrous sodium acetate 4.0kg
D-sorbite 6.0kg
Monosodium glutamate 2.0kg
Compound seasoner 0.5kg
I+G 0.1kg
Plum digested tankage 1.0kg
Flavor quinoline 3.0kg
Soy sauce 4.0kg
Stripped tuna extract 2.0kg
Above-mentioned batching is gone in the blender to mix, drop into and to leave standstill 30 minutes after mixing in the hopper hold the sporophyll silk, refrigeration 12 hours in 0～5 ℃ of freezer subsequently.
3, pulverizing, moulding and drying: the centrifugal unnecessary jumping flavor juice of removing is ground into silk different in size with material; Adding maltodextrin 5kg also mixes, and material is divided in thin mould gone into drying box, in 60～90 ℃ of dryings, finishes in about 5 hours.
Product carries out quality testing, meets product standard fully.
Product inlet soft or hard appropriateness has stronger chewiness, and double sweet, bright, plum flavor and the marine alga flavor of being.
Example two
The manufacturing of instant sporophyll silk.
1, the blanching of raw material sporophyll silk, cooling and dehydration: with the sporophyll chopping of thawing, use cold pouring earlier after the blanching, then drop in the cold water and cool off, as follows example one.
2, seasoning is pickled: take by weighing the step through 100 kilograms of the standby sporophyll silks of blanching, join following flavoring:
White sugar 10.0kg
Salt 2.0kg
Anhydrous sodium acetate 4.0kg
D-sorbite 7.0kg
Monosodium glutamate 3.0kg
Compound seasoner 0.5kg
I+G 0.1kg
Plum digested tankage 1.5kg
Flavor quinoline 3.0kg
Soy sauce 4.0kg
Stripped tuna extract 2.0kg
Its operating procedure is with example one.
3, pulverizing, moulding and drying: with example one.
Quality testing meets product standard fully.
Compare with example one, taste is sweet slightly, and delicate flavour increases, and local flavor is denseer.
Example three
The manufacturing of instant sporophyll silk.
1, the blanching of raw material sporophyll silk, cooling and dehydration are with example two
2, seasoning is pickled: operation is with example two, and just the flavoring prescription is slightly different, and the flavoring prescription is:
White sugar 11.0kg
Salt 2.0kg
Anhydrous sodium acetate 4.0kg
D-sorbite 7.0kg
Monosodium glutamate 3.0kg
Compound seasoner 0.5kg
I+G 0.1kg
Plum digested tankage 1.5kg
Flavor quinoline 3.0kg
Soy sauce 4.0kg
Stripped tuna extract 2.0kg
3, pulverizing, moulding and drying: with example one.Quality testing meets product standard fully.
Compare with example one, taste is sweet slightly, and delicate flavour increases, and local flavor is denseer.
Example four
1, the blanching of raw material sporophyll silk, cooling and dehydration are with example two
2, seasoning is pickled: operation is with example two, and just the flavoring prescription is slightly different, and the flavoring prescription is:
White sugar 6.5kg
Salt 1.5kg
Anhydrous sodium acetate 3.0kg
D-sorbite 8.0kg
Monosodium glutamate 2.0kg
Compound seasoner 0.0kg
I+G 0.5kg
Plum digested tankage 0.5kg
Flavor quinoline 2.0kg
Soy sauce 5.0kg
Stripped tuna extract 2.5kg
3, pulverizing, moulding and drying: other is with example one except that dextrin consumption 6.5kg.Quality testing meets product standard fully.
Example five
1, the blanching of raw material sporophyll silk, cooling and dehydration are with example two
2, seasoning is pickled: operation is with example two, and just the flavoring prescription is slightly different, and the flavoring prescription is:
White sugar 10.0kg
Salt 2.0kg
Anhydrous sodium acetate 4.0kg
D-sorbite 6.0kg
Monosodium glutamate 2.0kg
Compound seasoner 0.3kg
I+G 0.8kg
Plum digested tankage 0.0kg
Flavor quinoline 2.0kg
Soy sauce 3.0kg
Stripped tuna extract 2.0kg
3, pulverizing, moulding and drying: other is with example one except that dextrin consumption 7.0kg.Quality testing meets product standard fully.
Taste is sweeter, and delicate flavour is denseer.
Example six
1, the blanching of raw material sporophyll silk, cooling and dehydration are with example two
2, seasoning is pickled: operation is with example two, and just the flavoring prescription is slightly different, and the flavoring prescription is:
White sugar 9.0kg
Salt 2.5kg
Anhydrous sodium acetate 3.0kg
D-sorbite 8.0kg
Monosodium glutamate 3.0kg
Compound seasoner 0.8kg
I+G 0.0kg
Plum digested tankage 1.5kg
Flavor quinoline 2.5kg
Soy sauce 4.0kg
Stripped tuna extract 2.0kg
3, pulverizing, moulding and drying: other is with example one except that dextrin consumption 7.5kg.Quality testing meets product standard fully.
Claims (4)
1, a kind of sliced seasoning instant sporophyl, it is characterized in that be a kind of with the Undaria pinnatifida Suringar chopping after blanching, cooling, dehydration, seasoning pickle, take off juice, pulverizing, moulding and drying and form; Be black～brown-black, the rectangle sheet, thickness 2～4mm, moisture 12～20%, water activity 0.3～0.6 removes fishy smell, has delicious flavour, the ready-to-eat food of soft or hard appropriateness, strong chewiness; It is that sporophyll silk with treated is pickled in the flavoring that following prescription is made that described seasoning is pickled: in 100 weight portion sporophyll silks, the weight portion of its batching is:
White sugar 6～12
Salt 1～3
Anhydrous sodium acetate 2～5
D-sorbite 5～10
Monosodium glutamate 1～3
Compound seasoner 0～1
I+G 0～1
Plum digested tankage 0～2
Flavor quinoline 1～4
Soy sauce 2～7
Stripped tuna extract 1～3.
2, the manufacture method of sliced seasoning instant sporophyl is characterized in that used raw-material kind and weight proportion are:
Major ingredient sporophyll silk 100
Auxiliary material white sugar 6～12
Salt 1～3
Anhydrous sodium acetate 2～5
D-sorbite 5～10
Monosodium glutamate 1～3
Compound seasoner 0～1
I+G 0～1
Plum digested tankage 0～2
Flavor quinoline 1～4
Soy sauce 2～7
Stripped tuna extract 1～3
Its manufacturing process is: (1) blanching: the blanching 15～45 seconds in 95～100 ℃ water of sporophyll silk; (2) cooling and dehydration: the sporophyll silk of blanching cooled off in 0～20 ℃ water 30～90 seconds, removed moisture; (3) seasoning is pickled: by filling a prescription the auxiliary material batching and mixing, with the sporophyll silk mixing and stirring of also having dewatered through blanching, cooling, leave standstill after 30～60 minutes in 0～10 ℃ of refrigeration 12～24 hours; (4) pulverizing and moulding: the sporophyll silk of pickling removes unnecessary juice, pulverizes, and adds edible adhesive and mixes, in the sheet of packing into the mould; (5) drying: 60～90 ℃ of dryings 4～8 hours; Product is stored refrigerated in 0～10 ℃.
3,, it is characterized in that its time of blanching described in the manufacturing process is 20～30 seconds according to the manufacture method of the described sliced seasoning instant sporophyl of claim 2.
4, according to the manufacture method of the described sliced seasoning instant sporophyl of claim 2, the cooling in it is characterized in that cooling described in the manufacturing process and dewatering is carried out in two steps: with the sporophyll silk trickle cooling of blanching, then place cold water more earlier.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2005101066844A CN1742632A (en) | 2005-09-26 | 2005-09-26 | Sliced seasoning instant sporophyl and producing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2005101066844A CN1742632A (en) | 2005-09-26 | 2005-09-26 | Sliced seasoning instant sporophyl and producing method |
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| CN1742632A true CN1742632A (en) | 2006-03-08 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN105410873A (en) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | DF (dietary fiber)-rich functional kelp jam and preparation method thereof |
| CN105495509A (en) * | 2015-12-10 | 2016-04-20 | 大连工业大学 | Undaria pinnatifida sporophyll seasoner and production method thereof |
| CN105661497A (en) * | 2016-01-04 | 2016-06-15 | 云南禾农食品开发有限公司 | Flavored maca leaf processing method |
| CN104222990B (en) * | 2013-06-21 | 2016-11-30 | 漳浦丰滋雅食品有限公司 | A kind of wooden fish element and preparation method thereof |
-
2005
- 2005-09-26 CN CNA2005101066844A patent/CN1742632A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104222990B (en) * | 2013-06-21 | 2016-11-30 | 漳浦丰滋雅食品有限公司 | A kind of wooden fish element and preparation method thereof |
| CN104738714A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Undaria pinnatifida leisure food and preparation method thereof |
| CN104738713A (en) * | 2015-04-17 | 2015-07-01 | 威海青正食品有限公司 | Instant undaria pinnatifida food and preparation method thereof |
| CN105410873A (en) * | 2015-12-01 | 2016-03-23 | 大连工业大学 | DF (dietary fiber)-rich functional kelp jam and preparation method thereof |
| CN105495509A (en) * | 2015-12-10 | 2016-04-20 | 大连工业大学 | Undaria pinnatifida sporophyll seasoner and production method thereof |
| CN105661497A (en) * | 2016-01-04 | 2016-06-15 | 云南禾农食品开发有限公司 | Flavored maca leaf processing method |
| CN105661497B (en) * | 2016-01-04 | 2018-07-27 | 云南禾农食品开发有限公司 | A kind of processing method of flavor maca leaf |
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