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Preparation method of ready-to-eat boletus nori sheet

A technology of boletus and seaweed slices, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of active ingredients without health care, destruction of nutrients, limited additional nutrients, etc., and achieves high equipment investment and power consumption, The final result is low moisture content and intense flavor

Inactive Publication Date: 2013-11-20
SHANXI JIAQIN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the seaweed slices currently on the market are made from seaweed. Although they are rich in nutrients, they do not have active ingredients for health care, and the additional nutrients are limited, and the use of high-temperature baking causes the nutrients to be destroyed to a certain extent. original deliciousness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of instant flavored boletus seaweed sheet includes the following steps:

[0024] (1) Wash, drain, cut, dry, and grind the fresh boletus into powder for later use;

[0025] (2) Wash the harvested fresh laver, then chop it with a vegetable cutter, clean it after chopped, and drain;

[0026] (3) Pour the ground boletus powder into the chopped laver, add 30℃ warm water, mix well, and then pour evenly into the mold;

[0027] (4) Pre-dry the laver after pouring the cake at 55°C, and control the moisture content of the dried cake at 26%;

[0028] (5) Take out the pre-dried cake, brush the surface with seasonings, and then send it to a vacuum microwave drying oven, dry to a moisture content of 7% or less, take it out and then slice and package to obtain finished boletus nori slices;

[0029] The weight ratio of laver and porcini powder is 20:1;

[0030] The seasoning is composed of salt: monosodium glutamate: white sugar: soy sauce=2:0.3:1:1.5 in weight distribution ra...

Embodiment 2

[0033] A preparation method of instant flavored boletus seaweed sheet includes the following steps:

[0034] (1) Wash, drain, cut, dry, and grind the fresh boletus into powder for later use;

[0035] (2) Wash the harvested fresh laver, then chop it with a vegetable cutter, clean it after chopped, and drain;

[0036] (3) Pour the ground boletus edulis powder into the chopped seaweed, add 50℃ warm water and mix well, then pour evenly into the mold;

[0037] (4) Pre-dry the laver after pouring the cake in a hot-air oven at a wind speed of 3m / s and a temperature of 55℃, and the moisture content of the dried cake is controlled at 26%;

[0038] (5) Take out the pre-dried cake, brush the surface with seasonings, and then send it into a vacuum microwave drying oven, and dry it at a vacuum degree of 0.085-0.09Mpa and a temperature of 48-50℃ to a moisture content of less than 7%. Take it out. Slicing and packaging to obtain finished boletus nori slices;

[0039] The weight ratio of laver and porc...

Embodiment 3

[0043] A preparation method of instant flavored boletus seaweed sheet includes the following steps:

[0044] (1) Wash, drain, cut, dry, and grind the fresh boletus into powder for later use;

[0045] (2) Wash the harvested fresh laver, then chop it with a vegetable cutter, clean it after chopped, and drain;

[0046] (3) Pour the ground boletus edulis powder into the chopped laver, add 55℃ warm water, mix well, and then pour evenly into the mold;

[0047] (4) Pre-dry the laver after pouring the cake in a hot air oven at a wind speed of 2m / s and a temperature of 60℃, and the moisture content of the dried cake is controlled at 25%;

[0048] (5) Take out the pre-dried cake, brush the surface with seasonings, and then send it into a vacuum microwave drying oven, and dry it at a vacuum degree of 0.085-0.09Mpa and a temperature of 46-49℃ until the moisture content is below 7%. Take it out. Slicing and packaging to obtain finished boletus nori slices;

[0049] The weight ratio of laver and porc...

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Abstract

Belonging to the technical field of boletus processing, the invention relates to a preparation method of a ready-to-eat boletus nori sheet suitable for people of all ages. The method adopts boletus and nori as raw materials, maximumly retains the nutritive components of boletus and nori, and the process is simple. According to a technical scheme adopted by the invention, the preparation method of the ready-to-eat boletus nori sheet comprises the steps of: (1) subjecting fresh boletus to cleaning, draining, cutting, drying and pulverizing for standby use; (2) washing and mincing fresh nori, then performing cleaning and draining; (3) pouring the well pulverized boletus powder into the minced nori, adding warm water and stirring them uniformly, then pouring the mixture into a die uniformly; (4) pre-drying the nori subjected to cake pouring; and (5) taking out the pre-dried cake, brushing seasonings on the surface, then sending the cake into a vacuum microwave drying box to drying it to a water content of less than 7%, then taking the cake out, and carrying out slicing and packaging, thus obtaining the finished product boletus nori sheet.

Description

Technical field [0001] The invention provides a preparation method of instant flavored boletus seaweed sheet, which belongs to the technical field of boletus processing. Background technique [0002] Porphyra, is the collective name for the alternate algae in the sea. Porphyra is a marine red algae. The thallus is composed of a layer of cells embedded in a thin layer of gum, dark brown, red or purple. At the same time, seaweed can also be used as medicine and made into traditional Chinese medicine, which has the functions of resolving phlegm and softening, clearing away heat and distilling water, and invigorating the kidney and heart. At present, most of the seaweed sheets on the market are made from laver. Although they are rich in nutrients, they do not have health-care active ingredients. The additional nutrients are limited, and the use of high-temperature baking makes the nutrients to a certain extent destroyed and lost. Original and delicious. Summary of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/337A23L1/29A23L31/00
Inventor 颜丙强常东东
Owner SHANXI JIAQIN AGRI
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