CN104642556A

CN104642556A - Seaweed food processing method

Info

Publication number: CN104642556A
Application number: CN201310587897.8A
Authority: CN
Inventors: 张名静
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-21
Filing date: 2013-11-21
Publication date: 2015-05-27

Abstract

The invention provides a seaweed food processing method which includes following steps: (1) sorting soya beans, removing impurities from the soya beans, soaking and pulping the soya beans, adding water to dilute the soya bean pulp and rapidly boiling the soya bean pulp in a pot with maintenance for 20-40 min; (2) filtering the boiled soya bean pulp to obtain a filter residue being capable of being used as feeds or being processed separately, wherein a filtrate, soybean milk, is retained; (3) cooling the soybean milk to room temperature, adding a brine to the cooled soybean milk with rapidly stirring uniformly, and allowing the mixture to stand for 5-10 min to obtain bean curd jelly being not more than 2 cm in diameter for later use; (4) washing one or more of porphyra haitanensis, porphyra yezoensis, gracilaria lemaneiformis or kelp, boiling the washed seaweed raw material in water for 10-30 min, filtering the boiled seaweed raw material to obtain a filtrate as a seaweed liquid; (5) mixing and stirring the seaweed liquid with the bean curd jelly, heating the seaweed liquid with the bean curd jelly to 80-95 DEG C with temperature preservation for 20-40 min to enable the bean curd jelly to be further coagulated; and (6) filtering the coagulated bean curd jelly and slightly pressing the coagulated bean curd jelly to prepare seaweed bean curd being unique in flavor. The processing method is simple in processes. The seaweed bean curd not only has nutrients of bean curd but also has nutrients and flavors of seaweeds.

Description

A kind of alga food processing method

Technical field

The present invention relates to a kind of food-processing method, be specifically related to a kind of alga food processing method.

Background technology

A kind of bean curd and bean curd production method, bean curd production method comprises the steps: to prepare soya-bean milk 1) adopt through particle, eliminate plumule and skin of beancurd after soybean cotyledon particle be raw material; 2) be soaked in water by described soybean cotyledon particle and carry out defibrination afterwards in 30 ~ 60 minutes, remove bean dregs after defibrination and obtain raw soya-bean milk, during immersion, the weight ratio of cotyledon particle and immersion water is 1: 6 ~ 11; 3) raw soya-bean milk is boiled, and insulation 30 ~ 45min obtains described soya-bean milk more than 85 DEG C; Described soya-bean milk is mixed with coagulating agent, solidifies out into bean curd.Preparation method's science of the present invention is simple, overcome the shortcomings of prior art, effectively can regulate and control the process of setting of soya-bean milk, be beneficial to and realize bean curd suitability for industrialized production, realize the advantage of economize energy, simplified apparatus, minimizing sewage discharge, and to produce tofu quality equivalent or close to bei-tofu (CN201110294843.3).

Summary of the invention

Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of simple to operate, effective alga food processing method newly.

Technical problem to be solved by this invention is realized by following technical scheme.The present invention is a kind of alga food processing method, be characterized in: by soybean steps of sorting for removing impurities, immersion, making beating, be diluted with water, boil rapidly in pot and keep 20-40 minute, filter, filter residue directly as feed or process separately, can retain filtrate and soya-bean milk, soya-bean milk is cooled to room temperature, bittern is added in the soya-bean milk of cooling, and stir rapidly, leave standstill 5-10 minute, forming diameter, to be no more than the jellied bean curd of 2 centimetres stand-by.One or more in porphyra haitanensis, Porphyra yezoensis, asparagus or sea-tangle cleaned, put into water and boil 10-30 minute, filter and remove residue, filtrate is marine alga liquid.By algae liquid and jellied bean curd mix and blend, be heated to 80-95 DEG C, insulation 20-40 minute, makes jellied bean curd condense further, filters, and extrudes the marine alga bean curd just becoming other tool local flavor a little.

Compared with prior art, the inventive method technique is simple, and the marine alga bean curd produced not only has the nutrition of bean curd, also has nutrition and the local flavor of marine alga concurrently.

Detailed description of the invention

Embodiment 1, a kind of alga food processing method, by 5 kilograms of soybean steps of sorting for removing impurities, immersion, making beating, add water 10 kilograms of dilutions further, boil rapidly in pot and keep 20-40 minute, filtering, filter residue can directly as feed or process separately, retain filtrate and soya-bean milk, soya-bean milk is cooled to room temperature, in the soya-bean milk of cooling, adds 0.1-0.3 kilogram of bittern, and stir rapidly, leave standstill 5-10 minute, forming diameter, to be no more than the jellied bean curd of 2 centimetres stand-by.Cleaned by fresh Porphyra yezoensis 1 kilogram, put into 5 kg of water and boil 10-30 minute, filter and remove residue, filtrate is marine alga liquid.By algae liquid and jellied bean curd mix and blend, be heated to 80-95 DEG C, insulation 20-40 minute, makes jellied bean curd condense further, filters, and extrudes the marine alga bean curd just becoming other tool local flavor a little.

Claims

1. an alga food processing method, is characterized in that: raw material is soybean, through impurity elimination, immersion, making beating, dilution, mashing off, solidify, filter, add algae liquid, heating and thermal insulation, filtration form.

2. a kind of alga food processing method according to claim 1, is characterized in that: described dilution be newly beat soya-bean milk in add soya bean weight 2 times water dilute soya-bean milk.

3. a kind of alga food processing method according to claim 1, is characterized in that: described mashing off is placed on by soya-bean milk in pot boil rapidly and keep 20-40 minute.

4. a kind of alga food processing method according to claim 1, is characterized in that: described in solidify be add 0.1-0.3 kilogram of bittern in the soya-bean milk of cooling, and to stir rapidly, leave standstill 5-10 minute, form the jellied bean curd that diameter is no more than 2 centimetres.

5. a kind of alga food processing method according to claim 1, is characterized in that: described algae liquid is cleaned by fresh Porphyra yezoensis 1 kilogram, puts into 5 kg of water and boils the filtrate after filtering for 10-30 minute.

6. a kind of alga food processing method according to claim 1, is characterized in that: described heating and thermal insulation is by algae liquid and jellied bean curd mix and blend, is heated to 80-95 DEG C, insulation 20-40 minute.