CN1267028C - Seasoned green sea sedge and its preparing method - Google Patents
Seasoned green sea sedge and its preparing method Download PDFInfo
- Publication number
- CN1267028C CN1267028C CNB2003101049430A CN200310104943A CN1267028C CN 1267028 C CN1267028 C CN 1267028C CN B2003101049430 A CNB2003101049430 A CN B2003101049430A CN 200310104943 A CN200310104943 A CN 200310104943A CN 1267028 C CN1267028 C CN 1267028C
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- China
- Prior art keywords
- green laver
- flavoring
- dry product
- laver
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000000034 method Methods 0.000 title abstract 2
- 241000541656 Carex marina Species 0.000 title 1
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 229960005137 succinic acid Drugs 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 206010013786 Dry skin Diseases 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000008187 granular material Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000011780 sodium chloride Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 2
- 241000196251 Ulva arasakii Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
The present invention relates to green laver for flavoring, which is dry green laver with green appearance and flavoring granules. The production method of the green laver for flavoring comprises the following steps that: a. the dry green laver is soaked in a salt solution with the concentration of 4.5% to 5.5% for 10 minutes or so; b. the raw material soaked in the salt solution is dehydrated; c. a flavoring is uniformly mixed with the dehydrated wet raw material, wherein the weight ratio of table salt and monosodium glutamate in the flavoring to the dry green laver is 1 to (0.1 to 0.2), and the weight ratio of white sugar in the flavoring to the dry green laver is 1 to (0.15 to 0.3); d. the wet green laver accompanied by the flavoring is dried at a temperature of 80 to 100 DEG C till the water content is lower than 5%. The products of the present invention not only have the original nutrient components and color of the green laver, but also increase the unique flavor of the green laver, and have the advantages of direct eating, crisp mouth feel and appetite increment; the production method of the products of the present invention has the advantages of simple process and little investment, and is suitable for factory production.
Description
Technical field the present invention relates to a kind of alga food and processing method thereof.
The present people of background technology are processed into dry product with green laver (claiming sea lettuce again), and promptly the dry product green laver though it has very high nutritive value directly to eat, can only be caused the waste of resource as material outlet.
Summary of the invention the object of the present invention is to provide a kind of direct-edible seasoning green laver and preparation method thereof.The present invention mainly is with the dry product that makes after the dry product green laver of immersion and the flavoring for mixture.The used raw material of the present invention is the dry product green laver.The used flavoring of the present invention mainly includes salt, white sugar and monosodium glutamate.The weight ratio of they and dry product green laver is respectively: dry product green laver: salt=1: 0.1～0.2, dry product green laver: white sugar=1: 0.15～0.3, dry product green laver: monosodium glutamate=1: 0.1～0.2.Preferably flavoring also includes compound seasoner, butanedioic acid, malic acid and glucose etc.The weight ratio of they and dry product green laver is respectively: dry product green laver: compound seasoner=1: 0.005, dry product green laver: butanedioic acid=1: 0.0005, dry product green laver: malic acid=1: 0.001, dry product green laver: glucose=1: 0.035.Wherein compound seasoner is the product that Japanese aginomoto company produces, and its commodity イ ノ シ Application acid by name Na+ グ ア ニ Le acid Na is translated into Chinese and is compound seasoner, its main component is 5 '-sweet acid of flesh and the sweet acid of bird.
Preparation method of the present invention is as follows:
1. immersion: it is that 4.5%～5.5% saline solution soaked about 10 minutes that the dry product green laver is placed concentration.Preferably dry product green laver and saline solution have following part by weight relation, i.e. dry product green laver: saline solution=1: 7～8.
2. dehydration: the raw material that will soak salt solution places centrifuge to slough portion of water.
3. seasoning: with the even mix of moist raw material after mixed uniformly flavoring and the dehydration.
4. dry: will be with the moist green laver of flavoring at 80～100 ℃ of temperature dryings, to its moisture below 5%, obtain outward appearance and be product of the present invention for dry product green and that have a flavoring particle.
The present invention has following advantage compared to existing technology:
1. product of the present invention has more increased the peculiar taste of green laver except that having original nutritional labeling of green laver and color, direct-edible, mouthfeel delicious and crisp, increase appetite.
2. simple, the small investment of preparation method's technology of product of the present invention is suitable for batch production production.
3. product of the present invention also can make green laver appreciate, and resource is made full use of.
Specific embodiment example 1
Getting 10 kilograms of dry product green lavers, to place concentration be that 70 kilograms of saline solutions of 4.5% soaked 10 minutes.Place centrifuge to dewater the above-mentioned raw material that soaked salt solution.Other gets even mixed flavoring, and it contains 2.0 kilograms of salt, 3.0 kilograms of white sugar, 2.0 kilograms of monosodium glutamates, 0.05 kilogram of compound seasoner, 0.005 kilogram of butanedioic acid, 0.01 kilogram of malic acid, 0.35 kilogram of glucose.With the even mix of moist raw material after above-mentioned flavoring and the dehydration, to divide on drying machine with the moist raw material of flavoring then, in 80-100 ℃ of temperature drying, when its moisture is taken out 5% the time, the outward appearance that obtains is for green and be product of the present invention with the dry product of flavouring granules.
Example 2
Getting 10 kilograms of dry product green lavers, to place concentration be that 75 kilograms of saline solutions of 5.0% soaked 10 minutes.Place centrifuge to dewater the above-mentioned raw material that soaked salt solution.Other gets even mixed flavoring, and it contains 1.5 kilograms of salt, 1.5 kilograms of white sugar, 1.0 kilograms of monosodium glutamates, 0.05 kilogram of compound seasoner, 0.005 kilogram of butanedioic acid, 0.01 kilogram of malic acid, 0.35 kilogram of glucose.With the even mix of moist raw material after above-mentioned flavoring and the dehydration, to divide on drying machine with the moist raw material of flavoring then, in 80-100 ℃ of temperature drying, when its moisture is taken out 5% the time, the outward appearance that obtains is for green and be product of the present invention with the dry product of flavouring granules.
Example 3
Getting 10 kilograms of dry product green lavers, to place concentration be that 80 kilograms of saline solutions of 5.5% soaked 10 minutes.Place centrifuge to dewater the above-mentioned raw material that soaked salt solution.Other gets even mixed flavoring, and it contains 1.0 kilograms of salt, 2.0 kilograms of white sugar, 1.5 kilograms of monosodium glutamates, 0.05 kilogram of compound seasoner, 0.005 kilogram of butanedioic acid, 0.01 kilogram of malic acid, 0.35 kilogram of glucose.With the even mix of moist raw material after above-mentioned flavoring and the dehydration, to divide on drying machine with the moist raw material of flavoring then, in 80-100 ℃ of temperature drying, when its moisture is taken out 5% the time, the outward appearance that obtains is for green and be product of the present invention with the dry product of flavouring granules.
Claims (3)
1. the preparation method of a seasoning green laver is characterized in that:
It is that 4.5%～5.5% saline solution soaked about 10 minutes that a places concentration with the dry product green laver,
B will soak the raw material dehydration of salt solution,
C is the even mix of moist raw material after flavoring and the dehydration, and the weight ratio of salt in this flavoring and monosodium glutamate they and dry product green laver is 1: 0.1～and 0.2, and the weight ratio of white sugar in the flavoring and dry product green laver is 1: 0.15～0.3,
D will be with the moist green laver of flavoring at 80～100 ℃ of temperature dryings, to its moisture below 5%.
2. the preparation method of seasoning green laver according to claim 1 is characterized in that: flavoring also includes compound seasoner, butanedioic acid, malic acid, glucose, and the weight ratio of they and dry product green laver is as follows respectively:
Dry product green laver: compound seasoner=1: 0.005, dry product green laver: butanedioic acid=1: 0.0005, dry product green laver: malic acid=1: 0.001, dry product green laver: glucose=1: 0.035.
3. the preparation method of seasoning green laver according to claim 1 and 2 is characterized in that: the weight ratio of dry product green laver and saline solution is 1: 7～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101049430A CN1267028C (en) | 2003-10-28 | 2003-10-28 | Seasoned green sea sedge and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101049430A CN1267028C (en) | 2003-10-28 | 2003-10-28 | Seasoned green sea sedge and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1611142A CN1611142A (en) | 2005-05-04 |
| CN1267028C true CN1267028C (en) | 2006-08-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101049430A Expired - Fee Related CN1267028C (en) | 2003-10-28 | 2003-10-28 | Seasoned green sea sedge and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1267028C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461551B (en) * | 2009-01-12 | 2011-06-29 | 厦门新阳洲水产品工贸有限公司 | Method for processing crisp laver product |
| CN101485477B (en) * | 2009-03-03 | 2011-07-20 | 南京农业大学 | Instant type wet flavoring laver product and technique for producing the same |
| CN101664211B (en) * | 2009-09-24 | 2012-09-19 | 阎益腾 | Processing technique of seasoning sea grass |
| CN102100375A (en) * | 2009-12-16 | 2011-06-22 | 陈富中 | Snack green fresh dried lettuce vegetable and seasoning |
| CN101940344B (en) * | 2010-09-17 | 2012-10-10 | 许家榕 | Processing method of instant hot and sour laver |
| CN102461930A (en) * | 2010-11-01 | 2012-05-23 | 株式会社山本海苔店 | Processed thallus Porphyrae product and its preparation method |
-
2003
- 2003-10-28 CN CNB2003101049430A patent/CN1267028C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1611142A (en) | 2005-05-04 |
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