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Method for producing green alga ulva crisp slices food

A technology of green algae Ulva and its production method, which is applied in food preparation, food science, application, etc. It can solve the problems that no production method of Ulva chips has been found, it is difficult to get consumers' approval, and the bad flavor is heavy, so as to achieve good food quality. Quality and safety, reduction of coastal environmental pollution, good product quality

Inactive Publication Date: 2008-08-06
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Ulva is a perishable seaweed that is difficult to store. Although it is rich in nutrients, it has a strong fishy smell. It is difficult to be recognized by consumers after it is directly dried and sold. It must be properly seasoned and processed to make Ulva Ulva products are welcomed by the market, making Ulva resources fully developed and utilized
At present, there are few methods for studying Ulva food, and the production method of Ulva chips has not been found in relevant materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 100 grams of seasoning liquid is made up of soy sauce, salt, monosodium glutamate, and its content is respectively: 1.5 grams, 2 grams, 0.3%. Select unpolluted fresh Ulva, select, wash, cut into small pieces with a side length of 2 mm, soak in the seasoning liquid for 2 minutes, and the temperature is 20°C. Filter the seasoned Ulva with a filter cloth, drain off the excess seasoning liquid, spread it into a cake shape with a thickness of 2.5 mm on the filter cloth, put the formed Ulva in a drying box, and dry it at 60°C for 1.2 Hours; then remove the Ulva from the filter cloth, and use 2450MHz in a microwave oven to bake for 1.5 minutes. After the Ulva crisps are baked, they are sealed and packaged with polyethylene and other materials, and the specification is 35 grams per bag.

Embodiment 2

[0026] 100 grams of seasoning liquid is composed of soy sauce, salt, and monosodium glutamate, and its contents are respectively: 2.5 grams, 2.5 grams, and 0.4 grams. Choose unpolluted fresh Ulva, select, wash, cut into small pieces with a side length of 3mm, soak in the seasoning liquid for 3 minutes, and the temperature is 25°C. Filter the seasoned Ulva with a filter cloth, drain off the excess seasoning liquid, spread it into a cake shape with a thickness of 3.5 mm on the filter cloth, put the shaped Ulva in a drying box, and dry it at 70°C for 2.5 hour; then remove the Ulva from the filter cloth, and use 2450MHz in a microwave oven to bake for 2.5 minutes. After the Ulva crisps are baked, they are sealed and packaged with polyethylene and other materials, and the specification is 85 grams per bag.

Embodiment 3

[0028] 100 grams of seasoning liquid is composed of soy sauce, salt, and monosodium glutamate, and its contents are respectively: 4 grams, 3 grams, and 1.6. Choose unpolluted fresh Ulva, select, wash, cut into small pieces with a side length of 4 mm, soak in the seasoning liquid for 3.5 minutes, and the temperature is 30°C. Filter the seasoned Ulva with a filter cloth, drain off the excess seasoning liquid, spread it into a cake shape with a thickness of 3.0 mm on the filter cloth, put the shaped Ulva in a drying oven, and dry it at 75°C for 2.5 hour; then remove the Ulva from the filter cloth, and use 2450MHz in a microwave oven to bake for 2.5 minutes. After the Ulva crisps are baked, they are sealed and packaged with polyethylene and other materials, and the specification is 100 grams per bag.

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PUM

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Abstract

The invention relates a method for producing green algae ulva lactuca smacks. Non-polluted fresh ulva lactuca is chosen, trimmed and cleaned and sliced into fragments with a side length ranging from 2 to 5mm; the fragments are soaked for 3 to 8 minutes in a flavoring liquid formed by soysauce, salt and monosodium glutamate under a temperature ranging from 15 to 40 DEG C. The soaked ulva lactuca is filtered by a filter gauze to eliminate the residual flavoring liquid and a pancake shape with a thickness of 2 to 5mm is formed on the filter gauze. The formed ulva lactuca is placed into an oven to be baked for 1 to 4 hours under a temperature ranging from 60 to 85 DEG C, roasted for 1 to 6 minutes in a microwave broiler and finally packed. The green algae ulva lactuca smacks is an algae food with delicious taste, convenience application, comparatively higher nutritious value and a certain health-care effect; a suitable method for the fully utilization of ulva lactuca is used for enhancing the resource utilization ratio and reducing the environmental pollution caused by the decaying of large quantity of ulva lactuca in coastal region, thus bringing forth a certain economic efficiency for coastal citizens and merchants.

Description

technical field [0001] The invention belongs to a method for processing aquatic food, in particular to a method for producing green algae Ulva crispy food. Background technique [0002] Ulva common names are sea lettuce ("Chinese Plant Illustrated Book") and sea cabbage ("Chinese Medicine"), which are green algae Ulvaceae plants. Ulva lactucal (Ulva lactucal) is green as a larvae and green as an adult. Algae are solitary or clustered in 2-3 strains, 10-40 cm high. The body is thin film, with approximately ovoid leaves, and the base is fixed on the rock by a fixator. , living in the low tide zone of the coast, is a medicinal and edible seaweed. It is distributed along the coasts of Liaoning, Hebei, Guangdong, Shandong and Jiangsu provinces. Ulva grows every year on the vast coast from the north to the coast of our country. When encountering wind and waves, Ulva is hit on the coast and often piles up like a mountain. Due to little development and utilization, it is estimated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
Inventor 王维民谌素华章超桦
Owner GUANGDONG OCEAN UNIVERSITY
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