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Instant sargassum fusiforme (pickle) produced by using fresh sargassum fusiforme and processing method

A processing method and technology of hijiki, applied in the field of food processing, can solve the problems of heavy seaweed smell, high content of inorganic arsenic, black color, etc., and achieve the effects of convenient eating and rich nutrition.

Inactive Publication Date: 2013-06-05
朱淑玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional ready-to-eat hijiki products mainly use dried vegetables as raw materials, which need to be soaked and cooked before they can be eaten, and the seaweed has a strong fishy smell, darker color, higher inorganic arsenic content, and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] ① Select and wash the raw materials of fresh hijiki, and blanch them in 90°C hot water;

[0019] ② Cool the blanched raw materials to room temperature, mix with 20% salt, marinate and drain until a small amount of salt water flows out, then pack them into fresh-keeping and cold storage;

[0020] ③Pick the salted vegetables to remove impurities, and cut them into 4 cm sections;

[0021] ⑤ Stir and soak the cut salted vegetable stalks in warm water at 40°C for 50 minutes to desalt and dearsenate;

[0022] ⑥ Add 100 kg of desalted and dearsenic hijiki, add 400 kg of clean water, 300 g of edible calcium chloride, soak at room temperature for half an hour, filter out the waste water and wash with clean water for 3 times, then dehydrate and select;

[0023] ⑦Put the filtered raw material hijiki into the blending barrel, add salt, sucrose, monosodium glutamate, spices, etc. according to the formula, stir and dissolve, and adjust the pH to 5.5-6;

[0024] ⑧ Weighing, packagin...

Embodiment 2

[0028] ① Select and wash the raw materials of fresh hijiki, and blanch them in 90°C hot water;

[0029] ② Cool the blanched raw materials to room temperature, mix with 20% salt, marinate and drain until a small amount of salt water flows out, then pack them into fresh-keeping and cold storage;

[0030] ③Pick the salted vegetables to remove impurities, and cut them into 4 cm sections;

[0031] ⑤ Stir and soak the cut salted vegetable stalks in warm water at 40°C for 50 minutes to desalt and dearsenate;

[0032] ⑥ Add 100 kg of desalted and dearsenic hijiki, add 400 kg of clean water, 300 g of edible calcium chloride, soak at room temperature for half an hour, filter out the waste water and wash with clean water for 3 times, then dehydrate and select;

[0033] ⑦Put the filtered raw material hijiki into the blending barrel, add salt, sucrose, monosodium glutamate, spices, etc. according to the formula, stir and dissolve, and adjust the pH to 5.5-6;

[0034] ⑧ Weighing, packagin...

Embodiment 3

[0038] ① Select and wash the raw materials of fresh hijiki, and blanch them in 90°C hot water;

[0039] ② Cool the blanched raw materials to room temperature, mix with 20% salt, marinate and drain until a small amount of salt water flows out, then pack them into fresh-keeping and cold storage;

[0040] ③Pick the salted vegetables to remove impurities, and cut them into 4 cm sections;

[0041] ⑤ Stir and soak the cut salted vegetable stalks in warm water at 40°C for 50 minutes to desalt and dearsenate;

[0042] ⑥ Add 100 kg of desalted and dearsenic hijiki, add 400 kg of clean water, 300 g of edible calcium chloride, soak at room temperature for half an hour, filter out the waste water and wash with clean water for 3 times, then dehydrate and select;

[0043] ⑦Put the filtered raw material hijiki into the blending barrel, add salt, sucrose, monosodium glutamate, spices, etc. according to the formula, stir and dissolve, and adjust the pH to 5.5-6;

[0044] ⑧ Weighing, packagi...

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PUM

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Abstract

The invention discloses a method for processing an instant sargassum fusiforme (pickle) product by using fresh sargassum fusiforme as well as selection of major raw materials. The preparation process comprises the following steps of: selecting a fresh sargassum fusiforme raw material, cleaning, blanching, cooling, salting, draining, selecting (removing impurities), cutting, desalting and arsenic removal, coarse filtration, dehydrating, finely selecting, preparing, packaging, sterilizing, cooling and packaging; and the following raw materials are selected: preserving and cold-storing salted vegetable, edible oil, gourmet powder, I+G, common salt, white sugar, sesame oil, soy sauce, pepper essence, garlic essence, hot pepper essence, etc. The product disclosed by the invention is abundant in nutrition, quite excellent in mouthfeel, clean and sanitary, free from seaweed fishy smell, ready-to-eat after opening the bag, and convenient to eat. The product, as long as being eaten for a long period, has functions of regulating a thyroid function, resisting coagulation, resisting creotoxin poisoning and tumor, reducing blood pressure, lowering blood lipid and reducing blood sugar.

Description

technical field [0001] The invention relates to a production of ready-to-eat hijiki (pickles) by using fresh hijiki and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Hijiki Sargassum, also known as sea barley, staghorn tip, etc., is a perennial, warm temperate seaweed, belonging to Phaeophyta, Sargassum family, and Sargassum genus. It is mainly distributed from the Liaodong Peninsula in the north to the Leizhou Peninsula in the south, and it is distributed in the coastal areas of Zhejiang. A large number of data studies show that Hijiki is rich in protein, amino acids, multivitamins and various trace elements and other nutrients needed by the human body, such as calcium content is 14 times that of milk, potassium content is 30 times that of milk, iron The content of carotene is 100 times that of milk, and the content of carotene is 40 times that of milk. Especially in recent years, it has been found that the...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/09A23L17/60
Inventor 赵旺华吴宇尧
Owner 朱淑玲
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