Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same

Abstract

The invention discloses a ready-to-eat sargassum fusiforme and green soy bean kernel food and a process for making the sane. The process comprises the following steps of: (1) washing fresh sargassum fusiforme, removing impurities, cooking the sargassum fusiforme by boiled water, and salting the sargassum fusiforme by salt to remove bitter water in the sargassum fusiforme; (2) soaking and washing the sargassum fusiforme obtained from the step (1) with clear water, cutting the sargassum fusiforme into sargassum fusiforme sections with the length of 3-5 cm, and drying the sargassum fusiforme sections in a centrifugal manner to obtain dried sargassum fusiforme sections; and (3) mixing and uniformly stirring the following food materials according to mass percent: 43.84% of dried sargassum fusiforme sections obtained from the step (2), 40% of fresh soy bean kernels, 6% of white granulated sugar, 1.6% of red chili oil, 2% of plant oil, 2.4% of monosodium glutamate, 1.8% of salt, 0.8% of vinegar, 1.06% of hot pepper and 0.5% of sesame oil, thus obtaining the finished ready-to-eat sargassum fusiforme and green soy bean kernel food. The ready-to-eat sargassum fusiforme and green soy bean kernel food belongs to highly processed products of sargassum fusiforme and has the advantages of good commodity and high nutritional value.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically refers to a processing technology of instant hijiki mixed with edamame kernels and the instant hijiki mixed with edamame kernels. Background technique [0002] Hijiki, also known as antler tip and sea barley, is a kind of algae living in the ocean, belonging to Phaeophyta, Sargassum family, and Sargassum genus. It is a nutrient-rich edible algae and enjoys the reputation of "health treasure". According to the "Compendium of Materia Medica", Hijiki is "bitter and cold, and it dominates gall tumor gas, the nucleus under the neck, broken and scattered gas, hard gas in the lower part of the carbuncle, upper and lower abdomen, and edema of the lower twelve fingers." Modern medical research shows that hijiki is not only rich in protein, amino acids, multivitamins and various trace elements needed by the human body, but also rich in alginic acid and its sodium salt, seaweed polysaccharid...

AI Technical Summary

Problems solved by technology

Although hijiki is rich in nutrition and has a wide range of planting sources, its product form is basically dry dishes, which can only be used as seasonings and semi-finished products. The taste is monotonous and cannot be eaten directly, which seriously affects the promotion of the hijiki industry. And development