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Method for processing edible kelps

A processing method and technology of kelp, applied in the application, food preparation, food science and other directions, can solve the problem of no kelp food, etc., and achieve the effect of convenient eating, many tastes and good taste.

Inactive Publication Date: 2012-09-19
舟山京洲水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But up to now, there is no processing method for a kind of directly edible kelp food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one, the processing method of the edible sea-tangle of this implementation, comprises the following steps:

[0024] A. Thawing: Soak the dried raw sea-tangle in clear water, then clean the soaked and restored sea-tangle for later use;

[0025] B. Cooking: Put the washed sea-tangle into a cooking aqueous solution with a glycine concentration of 3% and a pH value of 3 to 4 and cook for 25 minutes until the sea-tangle can be broken by pressing with a finger; the pH value of the water solution It can be adjusted by adding acetic acid to keep the pH value between 3 and 4.

[0026] C. Cooling: Take out the steamed kelp from the pot and put it in ice water to cool; take out the steamed kelp from the pot and put it in ice water to cool; The final thick slices of kelp are cooled in ice water.

[0027] D, shred: shred the cooled kelp, then stir the shredded kelp with the ingredients and put it in the cold air store for 24 hours;

[0028] E. Drying: Take out the kelp...

Embodiment 2

[0031] Embodiment two, the processing method of the edible sea-tangle of this implementation, comprises the following steps:

[0032] A. Thawing: Soak the dried raw sea-tangle in clear water, then clean the soaked and restored sea-tangle for later use;

[0033] B. Cooking: Put the washed sea-tangle into a cooking aqueous solution with a glycine concentration of 3% and a pH value of 3 to 4 and cook for 25 minutes until the sea-tangle can be broken by pressing with a finger; the pH value of the water solution It can be adjusted by adding acetic acid to keep the pH value between 3 and 4.

[0034] C. Cooling: Take out the steamed kelp from the pot and put it in ice water to cool; take out the steamed kelp from the pot and put it in ice water to cool; The final thick slices of kelp are cooled in ice water.

[0035] D, shred: shred the cooled kelp, then stir the shredded kelp with the ingredients and put it in the cold air store for 24 hours;

[0036] E. Drying: Take out the kelp...

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PUM

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Abstract

The invention discloses a method for processing edible kelps. The method is characterized by comprising the following steps of: placing the dried kelps in clear water, soaking and draining to be dry; adding clear water in a boiling pan, opening steam for heating, adding boiling liquid, adding glycine (the concentration is adjusted to 3 percent), boiling and adding acetic acid until the pH value is 3-4 (detection by pH test paper); when the pH value is higher than 3-4, continuously adding acetic acid to allow the pH value to be maintained within 3-4, adding raw kelps and boiling and taking out the kelps after boiled for 25min; pressing the kelps by fingers (the kelp is cracked to be proper), placing into ice water and cooling, picking up thick kelps and boiling for 10min, placing into ice water and cooling, shredding (the kelps with piquancy are formed into thin shreds and the kelps with plum flavor are formed into thick shreds) and mixing; and stirring, placing into a chilled storage to be tasty, taking out after about 24 hours and drying (at the temperature of 40-50 DEG C for about 3.5h), measuring the water content, drying, sealing and packaging and placing into a refrigeration storage for storage. Compared with the prior art, the invention has the advantages that the processed edible kelp has more flavors including piquancy and the plum flavor, has favorable mouthfeeling, is convenient to eat and is a hard-won edible food.

Description

technical field [0001] The invention relates to a processing method of edible kelp. Background technique [0002] Kelp, one of the seaweed plants, is a large marine brown algae plant that grows in low-temperature seawater. It is a plant of the Zanthaceae family. It is named for its flexibility like a belt when it grows in seawater. Kelp mainly grows naturally, and is also cultivated artificially. Most of them are sold in the market as dry products. The quality is brown, short, thin and thick. Kelp has the reputation of "longevity vegetable", "sea vegetable" and "champion of iodine content". [0003] Kelp is a kind of brown algae with brown algae, generally 2 to 4 meters long, and up to 7 meters long. It can be divided into three parts: the holder, the handle and the blade. The fork-shaped branch of the fixator is used to attach the rocks of the seabed. Stem short, cylindrical. The leaves are long and narrow, band-shaped. It grows in the sea with low water temperature,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/22A23L17/60A23L27/00
Inventor 陈文伟
Owner 舟山京洲水产食品有限公司
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