CN101700127A - Sesame-flavor crispy sea sedge and preparation method thereof - Google Patents
Sesame-flavor crispy sea sedge and preparation method thereof Download PDFInfo
- Publication number
- CN101700127A CN101700127A CN200910154163A CN200910154163A CN101700127A CN 101700127 A CN101700127 A CN 101700127A CN 200910154163 A CN200910154163 A CN 200910154163A CN 200910154163 A CN200910154163 A CN 200910154163A CN 101700127 A CN101700127 A CN 101700127A
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- China
- Prior art keywords
- sesame
- laver
- parts
- sea sedge
- peanut
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- 241000541656 Carex marina Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 28
- 241000207961 Sesamum Species 0.000 claims abstract description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 26
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 15
- 235000020232 peanut Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 7
- 239000000312 peanut oil Substances 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000021110 pickles Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000010923 batch production Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to sesame-flavor crispy sea sedge and a preparation method thereof. The sea sedge of the invention is prepared from the following materials in weight by weight: 1,000 to 1,200 parts of dried raw laver, 1,000 to 1,200 parts of sesame/peanut mixed oil, 300 to 420 parts of cooked sesame, 35 to 42 parts of salt and 30 to 36 parts of soft sugar. The preparation method comprises the following steps: feeding the dried raw laver into a laver baker for baking, setting the temperature of the laver baker as 260 DEG C and the rotating speed of the conveyor belt as 30RPM and baking the dried raw laver until completely baked; shredding the baked laver and roasting the baked laver at 300 DEG C; and adding the sesame/peanut mixed oil when the laver is roasted for 120s, adding the cooked sesame when the laver is roasted for 300s, adding the salt and the soft sugar when the laver is roasted for 600s, and stopping heating when the laver is roasted for 900s. The sea sedge of the invention adds the special tastes of crispness and fragrance to the original nutrient components and color of the laver and is more suitable for digestion and absorption, therefore, the sea sedge is eatable directly or eatable as pickles along with the meal; and the preparation method of the invention has the advantages of simple procedures and small investment, therefore, the preparation method is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of alga food and processing method thereof, particularly a kind of sesame-flavor crispy sea sedge and preparation method thereof.
Background technology
People carry out simple baking and seasoning with sea sedge at present, and sea sedge product taste is single, can not satisfy people's further demand.
Summary of the invention
Technical problem to be solved by this invention provides a kind of sesame-flavor crispy sea sedge that has increased crisp, fragrant, crisp mouthfeel and preparation method thereof.
For solving the problems of the technologies described above, the present invention by the following technical solutions: a kind of sesame-flavor crispy sea sedge, make by the following weight proportion raw material: 1000～1200 parts of the living lavers of dry product; 1000～1200 parts of sesame, peanut miscellas; Ripe sesame 300-420 part; 35～42 parts of salt; 30～36 parts of continuous sugar; Wherein the volume ratio of sesame oil and peanut oil is 2: 1 in sesame, the peanut miscella.
Improvement of the technical scheme, its preferable weight proportion are 1000 parts of the living lavers of dry product; 1000 parts of sesame, peanut miscellas; 300 parts of ripe sesames; 38.5 parts of salt; 30 parts of continuous sugar; Wherein the volume ratio of sesame oil and peanut oil is 2: 1 in sesame, the peanut miscella.
Further improvement in the technical proposal adds the chickens' extract that accounts for salt gross weight 9～11% in the described salt.
The preparation method of above-mentioned sesame-flavor crispy sea sedge may further comprise the steps:
A, the living laver of 1000～1200 weight portion dry products is sent into laver bake in the machine and bake, setting baking temperature is 260 ℃, and the conveyer belt rotating speed is 30 commentaries on classics/min, to baking;
B, be cut into regular strip with baking laver among the step a, beginning roasting under 300 ℃ fries, fry to 120s adding 1000～1200 weight portion sesames, peanut miscella, fry to the ripe sesame of 300s adding 300-420 weight portion, fry to 600s adding 35～42 weight portion salt and the continuous sugar of 30～36 weight portions, stir-fry stopped heating to 900 seconds.
The invention has the beneficial effects as follows: sea sedge of the present invention has more increased crisp, fragrant, crisp special mouthfeel except that have original nutritional labeling of sea sedge and color and luster, is more suitable for digesting and assimilating, and is direct-edible or as going with rice or bread pickles; Preparation method's flow process of the present invention is simpler and easy, investment is less, is suitable for batch production production.
The invention will be further described below in conjunction with the specific embodiment.
The specific embodiment
Embodiment 1
Getting the living laver of 1000g sends into laver and bakes in the machine and bake, design temperature: 260 ℃, the conveyer belt rotating speed: 30 commentaries on classics/min, to baking, be emerald green, be cut into regular strip, be of a size of 3cm * 8cm, under 300 ℃, begin roasting and fry, fry to 120s adding 1000g sesame, peanut miscella (wherein the volume ratio of sesame oil and peanut oil is 2: 1), fry ripe sesame, fry, stopped to heat in 900 seconds to 600s adding salt 38.5g (containing chickens' extract 3.75g) and continuous sugared 30g to 300s adding 300g; To detect with the product of flavoring, its moisture 3.75%, protein content is 15.63%.Product of the present invention has more increased crisp, fragrant, crisp special mouthfeel except that having original nutritional labeling of sea sedge and color and luster, be more suitable for digesting and assimilating the direct-edible pickles of going with rice or bread that also can be used as; The preparation flow of product of the present invention is simpler and easy, investment is less, is suitable for batch production production.
Embodiment 2
Getting the living laver of 1100g sends into laver and bakes in the machine and bake, design temperature: 260 ℃, the conveyer belt rotating speed: 30 commentaries on classics/min, to baking, be emerald green, be cut into regular strip, be of a size of 3cm * 8cm, under 300 ℃, begin roasting and fry, fry to 120s adding 1100g sesame, peanut miscella (wherein the volume ratio of sesame oil and peanut oil is 2: 1), fry ripe sesame, fry, stopped to heat in 900 seconds to 600s adding salt 38.5g (containing chickens' extract 4.1g) and continuous sugared 33g to 300s adding 330g; To detect with the product of flavoring, its moisture 3.82%, protein content are 16.15%.Product of the present invention has more increased crisp, fragrant, crisp special mouthfeel except that having original nutritional labeling of sea sedge and color and luster, be more suitable for digesting and assimilating the direct-edible pickles of going with rice or bread that also can be used as; The preparation flow of product of the present invention is simpler and easy, investment is less, is suitable for batch production production.
Embodiment 3
Getting the living laver of 1200g sends into laver and bakes in the machine and bake, design temperature: 260 ℃, the conveyer belt rotating speed: 30 commentaries on classics/min, to baking, be emerald green, be cut into regular strip, be of a size of 3cm * 8cm, under 300 ℃, begin roasting and fry, fry to 120s adding 1200g sesame, peanut miscella (wherein the volume ratio of sesame oil and peanut oil is 2: 1), fry ripe sesame, fry, stopped to heat in 900 seconds to 600s adding salt (containing chickens' extract) 42g (containing chickens' extract 4.5g) and continuous sugared 36g to 300s adding 360g; To detect with the product of flavoring, its moisture 3.97%, protein content are 16.92%.Product of the present invention has more increased crisp, fragrant, crisp special mouthfeel except that having original nutritional labeling of sea sedge and color and luster, be more suitable for digesting and assimilating the direct-edible pickles of going with rice or bread that also can be used as; The preparation flow of product of the present invention is simpler and easy, investment is less, is suitable for batch production production.
Claims (4)
1. a sesame-flavor crispy sea sedge is characterized in that being made by the following weight proportion raw material: 1000～1200 parts of the living lavers of dry product; 1000～1200 parts of sesame, peanut miscellas; Ripe sesame 300-420 part; 35～42 parts of salt; 30～36 parts of continuous sugar; Wherein the volume ratio of sesame oil and peanut oil is 2: 1 in sesame, the peanut miscella.
2. sesame-flavor crispy sea sedge according to claim 1 is characterized in that being made by the following weight proportion raw material: 1000 parts of the living lavers of dry product; 1000 parts of sesame, peanut miscellas; 300 parts of ripe sesames; 38.5 parts of salt; 30 parts of continuous sugar; Wherein the volume ratio of sesame oil and peanut oil is 2: 1 in sesame, the peanut miscella.
3. sesame-flavor crispy sea sedge according to claim 1 and 2 is characterized in that: add the chickens' extract that accounts for salt gross weight 9～11% in the described salt.
4. the preparation method of a sesame-flavor crispy sea sedge is characterized in that may further comprise the steps:
A, the living laver of 1000～1200 weight portion dry products is sent into laver bake in the machine and bake, setting baking temperature is 260 ℃, and the conveyer belt rotating speed is 30 commentaries on classics/min, to baking;
B, be cut into regular strip with baking laver among the step a, beginning roasting under 300 ℃ fries, fry to 120s adding 1000～1200 weight portion sesames, peanut miscella, fry to the ripe sesame of 300s adding 300-420 weight portion, fry to 600s adding 35～42 weight portion salt and the continuous sugar of 30～36 weight portions, stir-fry stopped heating to 900 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154163A CN101700127A (en) | 2009-11-07 | 2009-11-07 | Sesame-flavor crispy sea sedge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154163A CN101700127A (en) | 2009-11-07 | 2009-11-07 | Sesame-flavor crispy sea sedge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101700127A true CN101700127A (en) | 2010-05-05 |
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|---|---|---|---|
| CN200910154163A Pending CN101700127A (en) | 2009-11-07 | 2009-11-07 | Sesame-flavor crispy sea sedge and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524843A (en) * | 2012-03-26 | 2012-07-04 | 福建申石蓝食品有限公司 | Method for processing ready-to-eat sea weeds by using porphyra haitanensis |
| CN103504358A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Laver-labor instant hairtail shortbread |
| CN105558911A (en) * | 2016-01-27 | 2016-05-11 | 苏州藻晨食品科技有限公司 | Sea sedge sesame food and making method thereof |
| CN105918940A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of leisure nori food |
| CN106174098A (en) * | 2016-08-10 | 2016-12-07 | 北京资源益嘉农业科技有限公司 | A kind of Nori, dried pork slice and preparation method thereof |
| CN110140903A (en) * | 2019-07-04 | 2019-08-20 | 宁波大学 | A kind of porphyra haitanensis processing unit (plant) and its application method |
-
2009
- 2009-11-07 CN CN200910154163A patent/CN101700127A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524843A (en) * | 2012-03-26 | 2012-07-04 | 福建申石蓝食品有限公司 | Method for processing ready-to-eat sea weeds by using porphyra haitanensis |
| CN103504358A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Laver-labor instant hairtail shortbread |
| CN103504358B (en) * | 2013-09-07 | 2016-01-20 | 五河县亿家念食品有限公司 | The instant hairtail of one main laver taste is crisp |
| CN105558911A (en) * | 2016-01-27 | 2016-05-11 | 苏州藻晨食品科技有限公司 | Sea sedge sesame food and making method thereof |
| CN105918940A (en) * | 2016-04-30 | 2016-09-07 | 莆田市山海天农业发展有限公司 | Preparation method of leisure nori food |
| CN106174098A (en) * | 2016-08-10 | 2016-12-07 | 北京资源益嘉农业科技有限公司 | A kind of Nori, dried pork slice and preparation method thereof |
| CN110140903A (en) * | 2019-07-04 | 2019-08-20 | 宁波大学 | A kind of porphyra haitanensis processing unit (plant) and its application method |
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Application publication date: 20100505 |