Processing technology for instant sargassum fusiforme blended with peanut kernel and instant sargassum fusiforme blended with peanut kernel

Abstract

The invention discloses a processing technology for instant sargassum fusiforme blended with a peanut kernel and the instant sargassum fusiforme blended with the peanut kernel. The processing technology comprises the following procedures: (1) cleaning fresh sargassum fusiforme, removing impurities, boiling the fresh sargassum fusiforme with boiled water and pickling the boiled sargassum fusiforme with salt to remove bitter water in the sargassum fusiforme; (2) soaking and cleaning the sargassum fusiforme processed in the step (1) with clear water, then cutting the sargassum fusiforme into segments with a length of 3 to 5 cm and carrying out centrifugation to drain water so as to obtain drained sargassum fusiforme segments; and (3) weighing, by mass, 53.84% of the sargassum fusiforme segments processed and drained in step (2), 40% of a fresh peanut kernel, 6% of white sugar, 1.6% of red pepper oil, 2% of vegetable oil, 2.4% of monosodium glutamate, 1.8% of salt, 0.8% of edible vinegar, 1.06% of red hot pepper and 0.5% of sesame oil and uniformly mixing the above mentioned components with stirring so as to obtain a finished product of the instant sargassum fusiforme blended with the peanut kernel. The invention has the following advantages: the instant sargassum fusiforme blended with the peanut kernel is a highly processed product of sargassum fusiforme, has good marketability and a high nutritive value and is popular among consumers.

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 peanut kernels and the instant hijiki mixed with peanut 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 polysaccharide,...

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