CN104323343A - Tsukudani sesame kelp and preparation method thereof - Google Patents
Tsukudani sesame kelp and preparation method thereof Download PDFInfo
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- CN104323343A CN104323343A CN201410712124.2A CN201410712124A CN104323343A CN 104323343 A CN104323343 A CN 104323343A CN 201410712124 A CN201410712124 A CN 201410712124A CN 104323343 A CN104323343 A CN 104323343A
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- baste
- sea
- tangle
- boiling
- auricularia auriculajudae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
Abstract
The invention relates to Tsukudani sesame kelp and a preparation method thereof and solves the technical problems that existing instant kelp is not good in mouth feel and cannot be digested easily. Through a series of steps, the Tsukudani sesame kelp is prepared from the following raw materials: 28%-32% of kelp, 2%-4% of sesame, 9%-11% of seasoning liquid and the balance of agaric. The preparation method can be widely applied to preparation of instant kelp.
Description
Technical field
The present invention relates to a kind of ready-to-eat food and preparation method thereof, is that a kind of rent land boils sesame sea-tangle and preparation method thereof specifically.
Background technology
In auricularia auriculajudae, the content of iron is very abundant, therefore often eats auricularia auriculajudae and can nourish blood and preserve youthful looks, and it is ruddy, radiant to make us skin, and can prevent and treat hypoferric anemia.Auricularia auriculajudae contains vitamin K, can reduce blood clotting, and the generation of prevention DVT, has the effect preventing and treating atherosclerotic and coronary heart disease.Colloid in auricularia auriculajudae can put together the dust remained in digestion, impurity absorption to excrete, thus plays the effect that intestines are washed in clearing stomach.Auricularia auriculajudae contains anti-tumor active substance, can strengthen immunity of organisms, and often eating can cancer-resisting.
The abundant lecithin contained in sesame and linoleic acid, not only can treat atherosclerotic, mend brain, strengthen memory, and have and prevent hair from bleaching too early, come off and moisturizing of improving looks, to keep and the effect of vigor of renewing one's youth.Medical science is thought, sesame a kind of nourishes antasthenic, enrich blood, promote the production of body fluid, ease constipation, the effect such as logical breast and hair care.Be applicable in poor health, graying of hair, anaemia, body fluid deficiency, the disease such as constipation and dizziness and tinnitus.Research finds, sesame is also containing oxidation resistant elemental selenium, and it has the function strengthening cell withstand deleterious material, thus plays the effect of promoting longevity.
Sea-tangle is a kind of sea-plant of China's Huanghai Sea, Bohai Offshore growth, and it is the very high vegetables of a kind of nutritive value, has certain medical value simultaneously, containing mineral matter elements such as abundant iodine.Sea-tangle heat content is low, protein content is medium, mineral matter is abundant, and research finds, sea-tangle has reducing blood lipid, hypoglycemic, immunity moderation, anticoagulation, antitumor, lead discharging removing toxic substances and the multiple biological function such as anti-oxidant.
Sea-tangle is as food, and its way is also varied, but main or with cold and dressed with sauce and be Tang Weizhu, about the ready-to-eat food of sea-tangle is very rare on market, and the shortcomings such as it is not good that the sea-tangle ready-to-eat food of appearance also still also exists mouthfeel, nondigestible.
Summary of the invention
Of the present invention just in order to solve bad, the stodgy technical problem of existing kelp food mouthfeel, provide a kind of mouthfeel better and digestible rent land boils sesame sea-tangle and preparation method thereof.
For this reason, the invention provides a kind of rent land and boil sesame sea-tangle, it contains the composition of following percentage by weight: sea-tangle 28 ~ 32%, sesame 2 ~ 4%, baste 9 ~ 11%, and remaining composition is auricularia auriculajudae; Composition and the ratio of quality and the number of copies of described baste are as follows: 34.5 ~ 35.0 parts, soy sauce, white sugar 46.0 ~ 46.1 parts, molasses sugar 10.0 ~ 11.0 parts, salt 0.3 ~ 0.4 part, monosodium glutamate 0.65 ~ 0.75 part, citric acid 0.085 ~ 0.089 part, rice vinegar 0.08 ~ 0.12 part, 20.5 ~ 21.5 parts, water.
Preferably, composition containing following percentage by weight: sea-tangle 30%, auricularia auriculajudae 57%, sesame 3%, baste 10%, composition and the ratio of quality and the number of copies of described baste are as follows: 34.83 parts, soy sauce, white sugar 46.05 parts, molasses sugar 10.5 parts, salt 0.35 part, monosodium glutamate 0.7 part, citric acid 0.0875 part, rice vinegar 0.1 part, 21 parts, water.
The present invention also provides a kind of above-mentioned rent land to boil the preparation method of sesame sea-tangle, and it comprises the following steps:
(1) prepare Shredded kelp, flood in baste;
(2) prepare auricularia auriculajudae silk, flood in baste;
(3) mixing pack: the sea-tangle of preparation and auricularia auriculajudae are pulled from baste out the clean liquid of control, be then positioned on stainless steel case face, carries out mixing pack;
(4) vacuumize: do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(5) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal;
(6) sterilization: sterilization 35 ~ 45 minutes at 110 ~ 114 DEG C;
(7) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 ~ 20 DEG C.
Preferably, step () is prepared Shredded kelp and is comprised the following steps:
(1) chopping: impurity and the sandstone of shaking off to remove surface by sea-tangle one by one, along the chopping of sea-tangle texture;
(2) poach: water is heated to boiling, then adds Shredded kelp and boils continue poach 2.5 ~ 3.5 minutes to boiling;
(3) control water is cleaned: repeatedly washed by rubbing with the hands by Shredded kelp clean, guarantee to remain without sandstone, then divided by clean Shredded kelp control water purification;
(4) liquid boils: baste heating stirred, then the Shredded kelp after clean control water is added and stirred, and uses big fire to be boiled and use little fire continuation boiling 55 ~ 65 minutes instead to boiling;
(5) Shredded kelp after being boiled by liquid is pulled out, is then placed in baste and floods 10 ~ 14 hours.
Preferably, step (two) is prepared auricularia auriculajudae silk and is comprised the following steps:
(1) chopping: the auricularia auriculajudae of drying is soaked in water 4 ~ 6 hours, then cleans up chopping for subsequent use;
(2) poach: water is heated to boiling, then adds auricularia auriculajudae silk and boils continue poach 2.5 ~ 3.5 minutes to boiling, pull out;
(3) liquid boils: baste heating stirred, then add the auricularia auriculajudae silk after poach, stir, and big fire is boiled uses little fire instead and continue boiling 55 ~ 65 minutes to boiling;
(4) the auricularia auriculajudae silk after boiling is pulled out, be then placed in baste and flood 10 ~ 14 hours.
The present invention, owing to using baste to flood sea-tangle and auricularia auriculajudae boiling, makes product very easily digest; Adding and rational number proportioning of the various auxiliary material of baste, greatly optimize the mouthfeel of product, be easy to be esthetically acceptable to the consumers; The reasonable arrangement of preparation process and the choose reasonable of preparation condition, can optimized fabrication method, makes product have good local flavor.
Detailed description of the invention
Composition source in following examples of the present invention is as follows: molasses sugar: Dong Xiao bio tech ltd, Zhucheng produces, the commercially available universal product of remaining composition.
Embodiment 1
One, baste factory formula: soy sauce 34.5kg, white sugar 46.0kg, molasses sugar 10.0kg, salt 0.3kg, monosodium glutamate 0.65kg, citric acid 0.085kg, rice vinegar 0.08kg, water 20.5kg.
Two, preparation method:
(1) preparation of Shredded kelp:
(1) chopping: impurity and the sandstone of shaking off to remove surface by sea-tangle one by one, erects the silk being cut to 1mm*4cm along sea-tangle texture.
(2) poach: water is heated to boiling, then adds Shredded kelp and boils continue poach 2.5 minutes to boiling.
(3) control water is cleaned: repeatedly washed by rubbing with the hands by Shredded kelp clean, guarantee to remain without sandstone, then divided by clean Shredded kelp control water purification.
(4) liquid boils: baste heating stirred, then the Shredded kelp after clean control water is added and stirred, and uses big fire to be boiled and use little fire continuation boiling 65 minutes instead to boiling.
(5) Shredded kelp after being boiled by liquid is pulled out, is then placed in baste and floods 10 hours.
(2) preparation of auricularia auriculajudae silk:
(1) chopping: the auricularia auriculajudae of drying is soaked in water 4 hours, then cleans up chopping for subsequent use.
(2) poach: water is heated to boiling, then adds auricularia auriculajudae silk and boils continue poach 2.5 minutes to boiling, pull out.
(3) liquid boils: baste heating stirred, then add the auricularia auriculajudae silk after poach, stir, and big fire is boiled uses little fire instead and continue boiling 65 minutes to boiling.
(4) the auricularia auriculajudae silk after boiling is pulled out, be then placed in baste and flood 10 hours.
(3) mixing pack: sea-tangle and auricularia auriculajudae are pulled out the clean liquid of control, be then positioned on stainless steel case face, carries out mixing pack according to following proportioning: sea-tangle 28%, auricularia auriculajudae 59%, sesame 2%, baste 11%, every bag of 1010g ± 5g.
(4) vacuumize: do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing.
(5) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(6) sterilization: sterilization 45 minutes at 110 DEG C.
(7) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 DEG C.
Embodiment 2
One, baste factory formula: soy sauce 34.83kg, white sugar 46.05kg, molasses sugar 10.5kg, salt 0.35kg, monosodium glutamate 0.7kg, citric acid 0.0875kg, rice vinegar 0.1kg, water 21kg.
Two, preparation method:
(1) preparation of Shredded kelp:
(1) chopping: impurity and the sandstone of shaking off to remove surface by sea-tangle one by one, erects the silk being cut to 1mm*4cm along sea-tangle texture.
(2) poach: water is heated to boiling, then adds Shredded kelp and boils continue poach 3 minutes to boiling.
(3) control water is cleaned: repeatedly washed by rubbing with the hands by Shredded kelp clean, guarantee to remain without sandstone, then divided by clean Shredded kelp control water purification.
(4) liquid boils: baste heating stirred, then the Shredded kelp after clean control water is added and stirred, and uses big fire to be boiled and use little fire continuation boiling 60 minutes instead to boiling.
(5) Shredded kelp after being boiled by liquid is pulled out, is then placed in baste and floods 12 hours.
(2) preparation of auricularia auriculajudae silk:
(1) chopping: the auricularia auriculajudae of drying is soaked in water 5 hours, then cleans up chopping for subsequent use.
(2) poach: water is heated to boiling, then adds auricularia auriculajudae silk and boils continue poach 3 minutes to boiling, pull out.
(3) liquid boils: baste heating stirred, then add the auricularia auriculajudae silk after poach, stir, and big fire is boiled uses little fire instead and continue boiling 60 minutes to boiling.
(4) the auricularia auriculajudae silk after boiling is pulled out, be then placed in baste and flood 12 hours.
(3) mixing pack: sea-tangle and auricularia auriculajudae are pulled out the clean liquid of control, be then positioned on stainless steel case face, carries out mixing pack according to following proportioning: sea-tangle 30%, auricularia auriculajudae 57%, sesame 3%, baste 10%, every bag of 1010g ± 5g.
(4) vacuumize: do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing.
(5) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(6) sterilization: sterilization 40 minutes at 112 DEG C.
(7) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 15 DEG C.
Embodiment 3
One, baste factory formula: soy sauce 35.0kg, white sugar 46.1kg, molasses sugar 11.0kg, salt 0.4kg, monosodium glutamate 0.75kg, citric acid 0.089kg, rice vinegar 0.12kg, water 21.5kg.
Two, preparation method:
(1) preparation of Shredded kelp:
(1) chopping: impurity and the sandstone of shaking off to remove surface by sea-tangle one by one, erects the silk being cut to 1mm*4cm along sea-tangle texture.
(2) poach: water is heated to boiling, then adds Shredded kelp and boils continue poach 3.5 minutes to boiling.
(3) control water is cleaned: repeatedly washed by rubbing with the hands by Shredded kelp clean, guarantee to remain without sandstone, then divided by clean Shredded kelp control water purification.
(4) liquid boils: baste heating stirred, then the Shredded kelp after clean control water is added and stirred, and uses big fire to be boiled and use little fire continuation boiling 55 minutes instead to boiling.
(5) Shredded kelp after being boiled by liquid is pulled out, is then placed in baste and floods 14 hours.
(2) preparation of auricularia auriculajudae silk:
(1) chopping: the auricularia auriculajudae of drying is soaked in water 6 hours, then cleans up chopping for subsequent use.
(2) poach: water is heated to boiling, then adds auricularia auriculajudae silk and boils continue poach 3.5 minutes to boiling, pull out.
(3) liquid boils: baste heating stirred, then add the auricularia auriculajudae silk after poach, stir, and big fire is boiled uses little fire instead and continue boiling 55 minutes to boiling.
(4) the auricularia auriculajudae silk after boiling is pulled out, be then placed in baste and flood 14 hours.
(3) mixing pack: sea-tangle and auricularia auriculajudae are pulled out the clean liquid of control, be then positioned on stainless steel case face, carries out mixing pack according to following proportioning: sea-tangle 32%, auricularia auriculajudae 55%, sesame 4%, baste 9%, every bag of 1010g ± 5g.
(4) vacuumize: do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing.
(5) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(6) sterilization: sterilization 35 minutes at 110 DEG C.
(7) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 DEG C.
Claims (5)
1. rent land boils a sesame sea-tangle, it is characterized in that the composition containing following percentage by weight: sea-tangle 28 ~ 32%, sesame 2 ~ 4%, baste 9 ~ 11%, and remaining composition is auricularia auriculajudae; Composition and the ratio of quality and the number of copies of described baste are as follows: 34.5 ~ 35.0 parts, soy sauce, white sugar 46.0 ~ 46.1 parts, molasses sugar 10.0 ~ 11.0 parts, salt 0.3 ~ 0.4 part, monosodium glutamate 0.65 ~ 0.75 part, citric acid 0.085 ~ 0.089 part, rice vinegar 0.08 ~ 0.12 part, 20.5 ~ 21.5 parts, water.
2. rent land according to claim 1 boils sesame sea-tangle, it is characterized in that the composition containing following percentage by weight: sea-tangle 30%, auricularia auriculajudae 57%, sesame 3%, baste 10%, composition and the ratio of quality and the number of copies of described baste are as follows: 34.83 parts, soy sauce, white sugar 46.05 parts, molasses sugar 10.5 parts, salt 0.35 part, monosodium glutamate 0.7 part, citric acid 0.0875 part, rice vinegar 0.1 part, 21 parts, water.
3. rent land as claimed in claim 1 or 2 boils a preparation method for sesame sea-tangle, it is characterized in that comprising the following steps:
(1) prepare Shredded kelp, flood in baste;
(2) prepare auricularia auriculajudae silk, flood in baste;
(3) mixing pack: the sea-tangle of preparation and auricularia auriculajudae are pulled from baste out the clean liquid of control, be then positioned on stainless steel case face, carries out mixing pack;
(4) vacuumize: do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(5) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal;
(6) sterilization: sterilization 35 ~ 45 minutes at 110 ~ 114 DEG C;
(7) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 ~ 20 DEG C.
4. rent land as claimed in claim 3 boils a preparation method for sesame sea-tangle, it is characterized in that step () is prepared Shredded kelp and comprised the following steps:
(1) chopping: impurity and the sandstone of shaking off to remove surface by sea-tangle one by one, along the chopping of sea-tangle texture;
(2) poach: water is heated to boiling, then adds Shredded kelp and boils continue poach 2.5 ~ 3.5 minutes to boiling;
(3) control water is cleaned: repeatedly washed by rubbing with the hands by Shredded kelp clean, guarantee to remain without sandstone, then divided by clean Shredded kelp control water purification;
(4) liquid boils: baste heating stirred, then the Shredded kelp after clean control water is added and stirred, and uses big fire to be boiled and use little fire continuation boiling 55 ~ 65 minutes instead to boiling;
(5) Shredded kelp after being boiled by liquid is pulled out, is then placed in baste and floods 10 ~ 14 hours.
5. rent land as claimed in claim 4 boils a preparation method for sesame sea-tangle, it is characterized in that step (two) is prepared auricularia auriculajudae silk and comprised the following steps:
(1) chopping: the auricularia auriculajudae of drying is soaked in water 4 ~ 6 hours, then cleans up chopping for subsequent use;
(2) poach: water is heated to boiling, then adds auricularia auriculajudae silk and boils continue poach 2.5 ~ 3.5 minutes to boiling, pull out;
(3) liquid boils: baste heating stirred, then add the auricularia auriculajudae silk after poach, stir, and big fire is boiled uses little fire instead and continue boiling 55 ~ 65 minutes to boiling;
(4) the auricularia auriculajudae silk after boiling is pulled out, be then placed in baste and flood 10 ~ 14 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712124.2A CN104323343A (en) | 2014-11-28 | 2014-11-28 | Tsukudani sesame kelp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712124.2A CN104323343A (en) | 2014-11-28 | 2014-11-28 | Tsukudani sesame kelp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323343A true CN104323343A (en) | 2015-02-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410712124.2A Pending CN104323343A (en) | 2014-11-28 | 2014-11-28 | Tsukudani sesame kelp and preparation method thereof |
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| CN (1) | CN104323343A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105077222A (en) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | Instant auricularia polytricha prepared food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0928346A (en) * | 1995-07-19 | 1997-02-04 | Riyoushino Tezukuri:Kk | Production of processed kelp |
| JP3079934U (en) * | 2000-12-08 | 2001-09-07 | 株式会社ヒロツク | Tsukudani with wasabi stem and kelp |
| JP2005110648A (en) * | 2003-10-03 | 2005-04-28 | Ichishi Kk | Tangle broiled down with soy sauce |
| CN101843344A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy three-shredded vegetable |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
-
2014
- 2014-11-28 CN CN201410712124.2A patent/CN104323343A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0928346A (en) * | 1995-07-19 | 1997-02-04 | Riyoushino Tezukuri:Kk | Production of processed kelp |
| JP3079934U (en) * | 2000-12-08 | 2001-09-07 | 株式会社ヒロツク | Tsukudani with wasabi stem and kelp |
| JP2005110648A (en) * | 2003-10-03 | 2005-04-28 | Ichishi Kk | Tangle broiled down with soy sauce |
| CN102018239A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Seasoned shredded kelp processing technique |
| CN101843344A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy three-shredded vegetable |
Non-Patent Citations (1)
| Title |
|---|
| 孙泰恒: "《最新水产食品学》", 14 June 1978, 台北市徐氏基金会 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105077222A (en) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | Instant auricularia polytricha prepared food and preparation method thereof |
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Application publication date: 20150204 |
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