CN105029525A - Undaria pinnatifida salad and making method thereof - Google Patents
Undaria pinnatifida salad and making method thereof Download PDFInfo
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- CN105029525A CN105029525A CN201510503407.0A CN201510503407A CN105029525A CN 105029525 A CN105029525 A CN 105029525A CN 201510503407 A CN201510503407 A CN 201510503407A CN 105029525 A CN105029525 A CN 105029525A
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- Prior art keywords
- undaria pinnitafida
- salad
- undaria
- spoon
- pinnitafida
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to undaria pinnatifida salad and a making method thereof. The undaria pinnatifida salad is made by adopting the following materials in parts by weight: 4-15 parts of undaria pinnatifida, 1-3 parts of water, 0.1-0.4 part of sesame, 0.02-0.08 part of monosodium glutamate, 0.05-0.2 part of refined salt, 0.05-0.15 part of undaria pinnatifida polysaccharide, 0.2-1.2 parts of chilli powder, 0.1-0.6 part of ground pepper, 0.5-4 parts of milk powder, 0.5-2 parts of lemon juice, 0.2-2 parts of apple juice, 0.2-1.2 parts of cooking wine, 0.02-0.05 part of edible gum, 0.05-0.2 part of olive oil, 0.5-3 parts of emulsifying agent and 0.05-0.3 part of modified starch. The undaria pinnatifida salad and the making method thereof have the following beneficial effects that the undaria pinnatifida salad made by adopting the method disclosed by the invention is good in taste, instant to eat by slitting the package and high in nutritive value, has the prominent characteristic of being free from fishy smell, and solves the problem that the undaria pinnatifida has the fishy smell difficult to accept by people.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of undaria pinnitafida salad and preparation method thereof.
Background technology
Salad is as the seasoning class point in a kind of Western-style meal, and along with the making expanding day of raw material and the family oriented of preparation method, kind is more and more various.Fresh romaine lettuce, the vegetables of poach, fish, meat, be more fruit certainly, can become the major ingredient of salad.Even same major ingredient and several batching, change a little, the change of such as cutting method and batching sequence also can become another kind of salad.Salad is after becoming less shape by the various grog cooled completely or the green machined that can directly eat, then adds flavouring or water various cold sauce or cold baste mixing.The raw material range of choice of salad is very wide, and various veterinary antibiotics, seafood, birds, beasts and eggs, meat etc. all can be used for the making of salad.But require the fresh delicacy of raw material, meet hygienic requirements.Salad mostly has lovely luster, good looking appearance, fresh and tender tasty and refreshing, the feature of separating greasy appetizing.Common salad has various Fruit salad, green salad, meat salad, and undaria pinnitafida salad is actually rare, undaria pinnitafida produce salad by circumscribed be that itself fishy smell allows consumer be difficult to accept, if the fishy smell problem of undaria pinnitafida can be solved, utilize the fragility of itself, be made as salad, not only nutritious, the undaria pinnitafida polysaccharide that common salad can be provided not provide for edible crowd and other cancer-resisting substance etc.
Undaria pinnitafida contains a kind of special protein and is called close glycoprotein, also can be applicable to blood cell and be separated detection, on the generation of pharmaceutical carrier, immune antiboidy and the medical usage of cancer therapy drug, undaria pinnitafida parent glycoprotein is following to be formed in immune system functional diagnosis, tumour and transfer diagnosis and other clinical practice has very large potentiality.There is the material of develop immunitypty and active anticancer in undaria pinnitafida, belong to special polysaccharide, protein, lipid, pigment and lower-molecular substance.In traditional Chinese medicine, several brown alga can be used to Prevention and Curation cancer after boiling, and this hot water extract's main component is polysaccharide.Undaria pinnitafida contains abundant food fiber, and the fibre weight of general undaria pinnitafida is about 30 ~ 65% of dry weight, much larger than the average content of beans, five cereals, greengrocery and fruits.Therefore appropriateness increase that the intake of Undaria pinnatifida fiber can reduce blood pressure, blood cholesterol levels and blood sugar amount, helpful to the normal rule of heart, blood vessel, and pre-anti-cancer occurs.In addition, after undaria pinnitafida food fiber enters human intestines and stomach, expanding because absorbing moisture, easily causing full sensation, avoiding absorbing too much food and causing obesity, and reaching Weight-reducing health effect.Food fiber can help digest again and promote waste discharge in human body, avoids the growth of harmful bacteria in body, the whole intestines effect of tool.Undaria pinnitafida contains multiple vitamin, and main has Anacobin, C and E, biotin and niacin, has positive effect to the prevention of human metabolism, numerous disease and recovery.Undaria pinnitafida contains natural inorganic element that is more more kinds of than land based vegetation and volume, wherein maximum with sodium, potassium, iron, calcium content.Iron is the composition of ferroheme, and iron deficiency is one of reason causing anaemia; Calcium is the composition forming human skeleton and tooth, is also to maintain needed for cell membrane normal function; Thyroid function can be caused abnormal as human body lacks iodine; Magnesium can relieve pressure, avoids because anxiety causes heart disease.Some edible undaria pinnitafidas have more protein as laver, palm algae, sea lettuce and Shi Fa etc., are about 20 ~ 39% of frond dry weight.Undaria pinnitafida contains the Amino acid that more than 20 plant needed by human, and importantly most of kind has sulfur-bearing Amino acid, and as taurine, methionine, cystine and derivative thereof, the content of each hectogram dry weight frond is between 41 ~ 72 milligrams.Except breast milk, egg and beans are containing except the taurine of volume, the sulfur-bearing Amino acid of general land food protein is mostly not enough or lack, and when picked-up is not enough, can affect health.
Undaria pinnitafida has multiple effect health being had to benifit, specific as follows:
1. protect blood vessel elasticity
Containing a large amount of iodine that obviously can reduce blood cholesterol level in undaria pinnitafida, normal food is conducive to the function maintaining cardiovascular system, makes blood vessel high resilience, thus ensures the regular supply of skin-nourishing.2. improve the methionine in fat secretion undaria pinnitafida, cystine is enriched, can prevent dry skin, normal food also can make Dry be rich in gloss, and Oily can improve fat secretion.3. the acid of pre-preventing leukemia prevention leukaemia phycocolloid can be combined into insoluble matter with radioactive element strontium and excretes, and makes the unlikely leukemogenesis in vivo of strontium etc.
Therefore, need the characteristic making full use of undaria pinnitafida, produced into can directly eat and without fishy smell, food that mouthfeel is good.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of mouthfeel crisp, without the undaria pinnitafida salad of fishy smell and nutritious equilibrium;
Present invention also offers the preparation method of above-mentioned salad.
Undaria pinnitafida salad of the present invention, comprises the raw material of following portions by weight:
Undaria pinnitafida 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 undaria pinnitafida polysaccharide 0.05-0.15
Chilli powder 0.2-1.2 pepper powder 0.1-0.6
Milk powder 0.5-4 lemon juice 0.5-2
Cider 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
Preferably, undaria pinnitafida salad of the present invention, comprises the raw material of following portions by weight:
Undaria pinnitafida 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 undaria pinnitafida polysaccharide 0.06-0.12
Chilli powder 0.3-1.0 pepper powder 0.1-0.5
Milk powder 0.6-2.5 lemon juice 0.6-1.2
Cider 0.2-1.6 cooking wine 0.3-1.0
Carragheen 0.02-0.04 olive oil 0.05-0.16.
Preferred, undaria pinnitafida salad of the present invention comprises the raw material of following portions by weight:
Undaria pinnitafida 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 undaria pinnitafida polysaccharide 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Cider 0.6 cooking wine 0.6
Carragheen 0.03 olive oil 0.12.
Above-mentioned edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan;
The extracting method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to 3-5cm, adds undaria pinnitafida weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for undaria pinnitafida weight 2-4% and the papain accounting for undaria pinnitafida weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
The preparation method of undaria pinnitafida salad of the present invention, comprises following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part undaria pinnitafida polysaccharide, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine again, stir to obtain mixed liquor;
(3) get undaria pinnitafida 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
Or get undaria pinnitafida 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
Preferably, a kind of preparation method of undaria pinnitafida salad, comprises following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of undaria pinnitafida polysaccharide, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.12 part;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2), then spoon the olive oil of 0.12 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
As a modification of the present invention, the preparation method of undaria pinnitafida salad can also be following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part undaria pinnitafida polysaccharide, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine, 0.5-2.8 part emulsifying agent, 0.05-0.25 part modified starch again, stir to obtain mixed liquor;
(3) get undaria pinnitafida 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
Or get undaria pinnitafida 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control hand, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
Preferably, above-mentioned emulsifying agent is at least one in sucrose monolaurate, sucrose distearate, sorbitan mono-oleic acid ester, sorbitan monostearate, sorbitol anhydride acid anhydride trioleate, ethylene glycol monostearate, CSL, soybean lecithin.
Beneficial effect of the present invention is, adopt the undaria pinnitafida salad that method of the present invention prepares, its mouthfeel is good, and instant bagged is of high nutritive value, and the most outstanding feature is without fishy smell, solves undaria pinnitafida itself and allows people be difficult to the fishy smell problem accepted.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A preparation method for undaria pinnitafida salad, comprises following step:
(1) getting salt marsh opotism stem, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of undaria pinnitafida polysaccharide, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.12 part;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control hand, spoon the mixed liquor in step (2), then spoon the olive oil of 0.12 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to about 4cm, adds the water of undaria pinnitafida weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for undaria pinnitafida weight 3% and the papain accounting for undaria pinnitafida weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 2% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Comparative example 1
Undaria pinnitafida polysaccharide in embodiment 1 is replaced with common white granulated sugar, removes lemon juice, cider; All the other are identical;
Comparative example 2
Undaria pinnitafida polysaccharide in embodiment 1 is replaced with common white granulated sugar; All the other are identical;
Contrast: the tender and crisp index of mouthfeel is respectively: represent ,+more, mouthfeel is better;
Fishy smell index+expression ,+more, represent that fishy smell is heavier;
Comparing embodiment 1 and comparative example 1-2, result is as follows:
As can be seen from above contrast, undaria pinnitafida polysaccharide, lemon juice, cider add the mouthfeel being conducive to improving salad, and can also reach and remove the object of fishy smell.
Embodiment 2
A preparation method for undaria pinnitafida salad, comprises following step:
(1) getting salt marsh opotism stem, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of undaria pinnitafida polysaccharide, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine, 2.5 portions of sucrose monolaurates, 0.1 portion of modified starch again, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 1.2 parts;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2), then spoon the olive oil of 0.12 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to about 4cm, adds the water of undaria pinnitafida weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for undaria pinnitafida weight 3% and the papain accounting for undaria pinnitafida weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 2% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Embodiment 3
A preparation method for undaria pinnitafida salad, comprises following step:
(1) getting salt marsh opotism stem, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.02 portion of monosodium glutamate, 0.05 part of refined salt, 0.05 part of undaria pinnitafida polysaccharide, 0.5 part of milk powder, 0.02 part of carragheen are dissolved in the water of 1 part, then add 0.5 portion of lemon juice, 0.2 portion of cider, 0.2 portion of cooking wine, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 0.2 portion of chilli powder, 0.1 portion of pepper powder, 0.1 portion of sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05 part;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 4min of 90 DEG C, spill 0.2 portion of chilli powder, 0.1 portion of pepper powder, 0.1 portion of sesame again after taking out control hand, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to about 4cm, adds the water of undaria pinnitafida weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for undaria pinnitafida weight 1% and the papain accounting for undaria pinnitafida weight 1%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 1% again, adjust ph is about 6.8, and at 45 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Embodiment 4
A preparation method for undaria pinnitafida salad, comprises following step:
(1) getting salt marsh opotism stem, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.08 portion of monosodium glutamate, 0.2 part of refined salt, 0.15 part of undaria pinnitafida polysaccharide, 4 parts of milk powder, 0.05 part of carragheen are dissolved in the water of 3 parts, then add 2 portions of lemon juices, 2 portions of ciders, 1.2 portions of cooking wine, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 1.2 portions of chilli powders, 0.6 portion of pepper powder, 0.4 portion of sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.2 part;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 1.2 portions of chilli powders, 0.6 portion of pepper powder, 0.4 portion of sesame again after taking out control hand, spoon the mixed liquor in step (2), then spoon the olive oil of 0.2 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
The preparation method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to about 4cm, adds the water of undaria pinnitafida weight 5 times, be warming up to 50 DEG C, adjust ph is about 5.5, adds the cellulase accounting for undaria pinnitafida weight 4% and the papain accounting for undaria pinnitafida weight 3%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 3% again, adjust ph is about 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 20min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Claims (9)
1. a undaria pinnitafida salad, comprises the raw material of following portions by weight:
Undaria pinnitafida 4-15 water 1-3
Sesame 0.1-0.4 monosodium glutamate 0.02-0.08
Refined salt 0.05-0.2 undaria pinnitafida polysaccharide 0.05-0.15
Chilli powder 0.2-1.2 pepper powder 0.1-0.6
Milk powder 0.5-4 lemon juice 0.5-2
Cider 0.2-2 cooking wine 0.2-1.2
Edible glue 0.02-0.05 olive oil 0.05-0.2.
2. a kind of undaria pinnitafida salad as claimed in claim 1, is characterized in that, described undaria pinnitafida salad comprises the raw material of following portions by weight:
Undaria pinnitafida 4-12 water 1-2
Sesame 0.1-0.3 monosodium glutamate 0.02-0.06
Refined salt 0.06-0.12 undaria pinnitafida polysaccharide 0.06-0.12
Chilli powder 0.3-1.0 pepper powder 0.1-0.5
Milk powder 0.6-2.5 lemon juice 0.6-1.2
Cider 0.2-1.6 cooking wine 0.3-1.0
Edible glue 0.02-0.04 olive oil 0.05-0.16.
3. a kind of undaria pinnitafida salad as claimed in claim 1, is characterized in that, described undaria pinnitafida salad comprises the raw material of following portions by weight:
Undaria pinnitafida 9 water 1.5
Sesame 0.2 monosodium glutamate 0.04
Refined salt 0.09 undaria pinnitafida polysaccharide 0.08
Chilli powder 0.6 pepper powder 0.3
Milk powder 1.5 lemon juice 0.8
Cider 0.6 cooking wine 0.6
Edible glue 0.03 olive oil 0.12.
4. a kind of undaria pinnitafida salad as claimed in claim 1, is characterized in that, described edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan.
5. a kind of undaria pinnitafida salad as claimed in claim 1, is characterized in that, the extracting method of described undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment, to 3-5cm, adds undaria pinnitafida weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for undaria pinnitafida weight 2-4% and the papain accounting for undaria pinnitafida weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the neutral proteinase accounting for undaria pinnitafida weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
6. the preparation method of a kind of undaria pinnitafida salad according to any one of claim 1-5, comprises following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part undaria pinnitafida polysaccharide, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine again, stir to obtain mixed liquor;
(3) get undaria pinnitafida 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
Or get undaria pinnitafida 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.05-0.2 part again;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
7. the preparation method of a kind of undaria pinnitafida salad as claimed in claim 6, comprises following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.04 portion of monosodium glutamate, 0.09 part of refined salt, 0.08 part of undaria pinnitafida polysaccharide, 1.5 parts of milk powder, 0.03 part of carragheen are dissolved in the water of 1.5 parts, then add 0.8 portion of lemon juice, 0.6 portion of cider, 0.6 portion of cooking wine, stir to obtain mixed liquor;
(3) get undaria pinnitafida 9 parts in step (1), spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
Or get undaria pinnitafida 9 parts in step (1), with the having one's hair waved 2-6min of 90 DEG C, spill 0.6 portion of chilli powder, 0.3 portion of pepper powder, 0.2 portion of sesame again after taking out control water, spoon the mixed liquor in step (2); Spoon the olive oil of 0.12 part again;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, quick-frozen 2 hours at-30 DEG C after packaging, and then preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
8. a preparation method for undaria pinnitafida salad, comprises following step:
(1) getting salt marsh undaria pinnitafida, after Desalination cleansing, control water for subsequent use; Or control water is for subsequent use after getting the cleaning of fresh opotism stem;
(2) get 0.02-0.08 part monosodium glutamate, 0.05-0.2 part refined salt, 0.05-0.15 part undaria pinnitafida polysaccharide, 0.5-4 part milk powder, 0.02-0.05 part carragheen be dissolved in the water of 1-3 part, add 0.5-2 part lemon juice, 0.2-2 part cider, 0.2-1.2 part cooking wine, 0.5-2.8 part emulsifying agent, 0.05-0.25 part modified starch again, stir to obtain mixed liquor;
(3) get undaria pinnitafida 4-15 part in step (1), spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
Or get undaria pinnitafida 4-15 part in step (1), with the having one's hair waved 2-6min of 80-95 DEG C, spill 0.2-1.2 part chilli powder, 0.1-0.6 part pepper powder, 0.1-0.4 part sesame again after taking out control water, spoon the mixed liquor in step (2), then spoon the olive oil of 0.05-0.2 part;
(4) by above-mentioned undaria pinnitafida salad vacuum packaging, after packaging at-30 DEG C quick-frozen 1-3 hour, and then to preserve under condition at the undaria pinnitafida salad after quick-frozen is placed in-18 DEG C.
9. the preparation method of a kind of undaria pinnitafida salad as claimed in claim 8, it is characterized in that, described emulsifying agent is at least one in sucrose monolaurate, sucrose distearate, sorbitan mono-oleic acid ester, sorbitan monostearate, sorbitol anhydride acid anhydride trioleate, ethylene glycol monostearate, CSL, soybean lecithin.
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