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Method for making sea-tangle crisp slice foodstuffs

A production method and technology of kelp, applied in food preparation, food science, application, etc., can solve the problems of high nutrient loss of kelp, small puffing degree of kelp, and black food color, so as to reduce oxidative rancidity, rich taste, and oil content low volume effect

Inactive Publication Date: 2009-07-22
RONGCHENG KAIPU BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the kelp does not contain starch and its surface is wrapped with a hard film, if direct high-temperature frying is adopted, the degree of puffing of the kelp is small and the surface foaming is serious; in addition, there are high frying temperatures. , kelp loses a lot of nutrients, the color of the food is black, the oil content is high, the taste is hard, and the lack of crispness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: take dry sea-tangle as raw material to produce sea-tangle crisp food (sweet and sour taste)

[0025] (1) Cleaning: get a certain amount of dry sea-tangle, rinse with clear water, and wash off the silt and salt attached to the surface of the sea-tangle;

[0026] (2) Softening treatment: put the cleaned dry kelp into a steamer, steam for 30 minutes, then take out the dried kelp, put it in clean water to cool, and further clean the kelp; then put the cleaned kelp into 10 times the weight of the kelp Soak in clear water for 24 hours, the water temperature is 10-15°C, during the soaking period, the kelp should be turned continuously and the water should be changed three times;

[0027] (3) Shaping: place the kelp flat on the workbench, cut off the slightly thinner and irregular parts of the edge of the kelp with a stainless steel knife, and only keep the slightly thicker and regular part of the kelp;

[0028] (4) Eye-catching: lay the kelp flat on the conveyor...

Embodiment 2

[0036]Embodiment 2: take salted kelp as raw material to produce kelp crisp food (spicy taste)

[0037] (1) Cleaning: get a certain amount of salted sea-tangle, rinse with clear water, and wash off the silt and salt attached to the surface of the sea-tangle;

[0038] (2) Softening treatment: put the washed salted kelp raw materials into a steamer, cook for 40 minutes, then take out the salted kelp, put it in clean water to cool, and further clean the salted kelp; Soak the pickled kelp in clean water with 3 times the weight of the kelp for 12 hours, the water temperature is 10-15°C, turn the salted kelp over and change the water three times during soaking;

[0039] (3) Shaping: put the kelp flat on the workbench, cut off the slightly thinner part of the edge of the kelp with a stainless steel knife, and only keep the slightly thicker part of the middle rib of the kelp;

[0040] (4) Eye-catching: Lay the kelp on the conveyor belt of the sea-tangle eye-catching machine for automa...

Embodiment 3

[0048] Embodiment 3: take fresh kelp as raw material to produce kelp crisp food (salty taste)

[0049] (1) Cleaning: get a certain amount of fresh kelp, rinse with clear water, and wash off the silt attached to the surface of the kelp;

[0050] (2) Shaping: place the kelp flat on the workbench, cut and remove the edges and slightly thinner parts of the kelp with a knife, and only keep the slightly thicker part of the middle rib of the kelp;

[0051] (3) Eye-catching: Lay the kelp flat on the conveyor belt of the sea-tangle eye-catching machine, and perform eye-catching treatment. The eye-catching density is required to be 5 holes per square centimeter;

[0052] (4) Segmentation and forming: the sea-tangle after dazzling is cut into small pieces in the shape of English letters as required;

[0053] (5) Soaking to taste: Add the divided and formed kelp into the boiling soaking liquid according to the weight ratio of 1:2, and keep it for 5 minutes for scalding. Cooling and impr...

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PUM

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Abstract

The invention relates to a method for preparing a kelp crisp chip food. The method comprises the following steps: using kelp as a raw material, subjecting the kelp to the treatment including cleaning, softening, shaping, surface boring, cutting and forming, soaking in a soak solution for flavoring, removal from the soak solution, residual liquid drainage, refrigeration, low temperature vacuum oil frying, oil removing and packing; and obtaining the crisp chip food. The method adopts boring, refrigeration, low temperature vacuum oil frying, vacuum centrifugal oil removing, nitrogen inflation packing and other processes. The produced kelp crisp chip food is excellent in crispness, low in oil content, good in taste, convenient to eat, long in storage period, full in nutrients, rich in flavor due to soaking treatment and capable of meeting the requirements of different people. The method is reasonable in process, strong in manageability and easy to realize large-scale production.

Description

technical field [0001] The invention relates to a production process of edible seaweed food products, in particular to a production method of seaweed crisp food. Background technique [0002] Kelp, also known as kelp, is a large marine brown algae plant that grows in low-temperature seawater. It is known as "longevity vegetable", "vegetable of the sea" and "champion of iodine". There are a large number of breeding in the north and southeast coast of my country. Kelp is rich in nutrition, contains a lot of crude fiber, polysaccharides and protein, also contains a variety of organic matter and iodine, calcium, phosphorus, iron, cobalt, fluorine and other minerals, vitamins A, B1, B2, D and niacin, etc. Its protein contains 18 kinds of amino acids. Modern medical research shows that: the iodine contained in kelp can promote the production of thyroid hormone, prevent goiter, and temporarily inhibit the metabolic rate of hyperthyroidism to relieve symptoms; the mannitol contain...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/29A23L17/60
Inventor 赵祥忠李长青李新宁卞永平
Owner RONGCHENG KAIPU BIOLOGICAL ENG
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