Method for preparing seasoning dishes from suaeda salsa serving as raw material
A technology of seaweed and raw materials, which is applied in the production of seasoning dishes and seasoning dishes, can solve the problems of the development and utilization of seaweed, the short growth period of seaweed, and the limited development and utilization of seaweed, so as to achieve low production cost , light green color, easy to operate
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Embodiment 1
[0018] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then the enzyme was inactivated in boiling water for 2 minutes. % ascorbic acid solution for color protection, and the color protection time is 15 minutes. After the color protection treatment, soak Haiyingcai in 0.2% calcium chloride solution for 15 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper, and 12 grams of cyclamate, marinated for 18 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.
Embodiment 2
[0020] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then inactivated in boiling water for 5 minutes. % ascorbic acid solution for color protection, and the color protection time is 10 minutes. After the color protection treatment, soak Haiyingcai in 1.0% calcium chloride solution for 20 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper, and 12 grams of cyclamate, marinated for 10 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.
Embodiment 3
[0022] 10 kilograms of fresh sea lychee were selected and screened, cut into 3-5cm lengths, and then inactivated in boiling water for 2 minutes. % ascorbic acid solution for color protection, and the color protection time is 15 minutes. After the color protection treatment, soak Haiyingcai in 0.5% calcium chloride solution for 10 minutes to keep it crisp, and then add 100ml of vegetable oil, 150g of salt, 150g of chili powder, 55g of monosodium glutamate, 22g of garlic powder, and 25g of ginger powder. gram, 23 grams of pepper powder, 12 grams of cyclamate, marinated for 20 hours, dried to remove part of the water, and then vacuum-packed in 100 grams. The obtained seasoning dish is bright green in color, crisp and delicious, rich in nutrition and has a long shelf life.
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