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Sea-tangle crisp

A technology of kelp and glutinous rice, applied in application, food preparation, food science, etc., can solve problems such as inconvenient eating, many harms to the human body, and single taste, and achieve the effect of convenient eating, rich nutrition, and good taste

Inactive Publication Date: 2011-03-16
于伟卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional kelp food processing technology is generally pickled into side dishes, pickles, etc., or dried into dried kelp to be eaten as vegetables. This processing method is inconvenient to eat, and the taste is single, while the main raw material of traditional pastry food is mostly Flour, meat, rice noodles, starch, etc., after deep-fried, although they are crispy, delicious, and fragrant, they do many harms to the human body, such as obesity, cancer, and the induction of "three highs" and so on.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The best ratio:

[0026] Kelp 50%, glutinous rice 30%, white sugar 5%, sesame 5%, cyclodextrin 4%, salt 2%, garlic 1%, ginger 1%. The kelp is fresh and tender kelp from the Taiwan Strait from May to June.

[0027] The processing steps are;

[0028] (1) blanching the kelp in purified seawater at 90-100°C;

[0029] (2) adding to normal temperature purified seawater to cool down subsequently;

[0030] (3) After cooling, put it into a drum and add sea salt for dehydration;

[0031] (4) After dehydration, put it into a bag for dehydration under pressure and stand-by;

[0032] (5) drying at a temperature of 65° C., and then drying at 85° C., the water content of the dried sea-tangle is 15%, and it is ready for use;

[0033] (6) Fry in vegetable oil at 170-185°C for 2-4 minutes;

[0034] (7) Use glutinous rice, white granulated sugar, sesame, cyclodextrin, salt, garlic and ginger to mix into a seasoning for later use;

[0035] (8) Put the fried seaweed edges into the dr...

Embodiment 2

[0038] Kelp 55%, glutinous rice 30%, white sugar 5%, sesame 6%, cyclodextrin 1%, salt 1%, garlic 1%, ginger 1%. The kelp is fresh and tender kelp from the Taiwan Strait from May to June.

[0039] The processing steps are;

[0040] (1) blanching the kelp in purified seawater at 90°C;

[0041] (2) adding to normal temperature purified seawater to cool down subsequently;

[0042] (3) After cooling, put it into a drum and add sea salt for dehydration;

[0043] (4) After dehydration, put it into a bag for dehydration under pressure and stand-by;

[0044] (5) drying at a temperature of 55° C., and then drying at 70° C., the water content of the dried sea-tangle is 15%, and it is ready for use;

[0045] (6) Fry in vegetable oil at 170°C for 2 minutes;

[0046] (7) Use glutinous rice, white granulated sugar, sesame, cyclodextrin, salt, garlic and ginger to mix into a seasoning for later use;

[0047] (8) Put the fried seaweed edges into the drum, add seasonings, and roll for 2 m...

Embodiment 3

[0050] 60% kelp, 20% glutinous rice, 7% white sugar, 3% sesame, 5% cyclodextrin, 2% salt, 1% garlic, 2% ginger. The kelp is fresh and tender kelp from the Taiwan Strait from May to June.

[0051] The processing steps are;

[0052] (1) blanching the kelp in purified seawater at 100°C;

[0053] (2) adding to normal temperature purified seawater to cool down subsequently;

[0054] (3) After cooling, put it into a drum and add sea salt for dehydration;

[0055] (4) After dehydration, put it into a bag for dehydration under pressure and stand-by;

[0056] (5) drying at a temperature of 70° C., and then drying at 90° C., the water content of the dried sea-tangle is 15%, and it is ready for use;

[0057] (6) Fry in vegetable oil at 185°C for 4 minutes;

[0058] (7) Use glutinous rice, white granulated sugar, sesame, cyclodextrin, salt, garlic and ginger to mix into a seasoning for later use;

[0059] (8) Put the fried seaweed edges into the drum, add seasonings, and roll for 5 ...

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PUM

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Abstract

The invention provides a formula of a sea tangle crisp, and preparation method thereof. The sea tangle crisp is prepared from a main raw material of sea tangle and auxiliary materials including glutinous rice, white granulated sugar, sesame, cyclodextrin, salt, garlic, and ginger. The preparation method comprises the steps of blanching the sea tangle, cooling, adding sea salt for dewatering, cutting into blocks, oven-drying, frying, mixing the glutinous rice, the white granulated sugar, the sesame, the cyclodextrin, the salt, the garlic, and the ginger to obtain seasoning, and rolling the fried sea tangle with the seasoning to obtain crisp sea tangle. The inventive sea tangle crisp with the sea tangle as the main material has the advantages of good palatability, abundant nutrition, good taste, convenient consumption, simple process, good health promotion effect, low content of fat and harmful substances, and applicability for large-scale production.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a raw material formula and a processing method of kelp crisps. Background technique [0002] Kelp, also known as kelp, is a marine plant with both medicinal and edible uses. Kelp contains a large amount of algin, which is a polysaccharide, and its molecules contain -COOH, -OH organic functional groups. There are -SO3H, - on the cell wall of kelp. OH, etc., so it can form coordination compounds with a variety of metal ions, which can be used to absorb heavy metal ions in the solution, and can also absorb heavy metal ions in the human body. Kelp contains a lot of crude fiber and more sugars, with a content of 56.2 %, protein is 8.2%, and also contains a variety of organic matter and more than 10 kinds of mineral elements such as iodine, calcium, phosphorus, iron, cobalt, and fluorine. Every 100 grams of kelp contains 24 mg of iodine, 117 mg of calcium, and 150 mg of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/164A23L1/29A23L7/157
Inventor 于伟卫
Owner 于伟卫
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