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Preparation method for instant seaweed fresh vermicelli

A technology of fresh powder and seaweed, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of high temperature, water and other conditions, influence on the quality of vermicelli, single nutrition, etc., and achieve low cost, good taste, Nutrient-rich effect

Active Publication Date: 2014-02-05
QINGDAO BRIGHT MOON SEAWEED GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the instant vermicelli on the market are made of starch as the main raw material through traditional processing techniques. The main nutrient is polysaccharide, which has a single nutrition and a flat taste. They are all dried products, and water needs to be added when eating. soaking and heating
At the same time, the technical requirements are strict in the processing process. The starch beating and pulping process has high requirements on temperature, water and other conditions, which are not easy to control. The performance of traditional equipment in the production process is easy to affect the quality of vermicelli.

Method used

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Examples

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preparation example Construction

[0026] A preparation method for instant seaweed fresh vermicelli, comprising the steps of:

[0027] (1) Preparation of kelp pulp: Weigh a certain amount of dried kelp, soak it in cold water 3 to 30 times its mass for 30 to 75 minutes, and then wash it repeatedly to remove the salt in the kelp. The number of times is 3~6 times, and the desalted kelp is added to 0~15%Na 2 CO 3 Soak in the solution under boiling water for 2-5 minutes, take out the treated wet kelp, rinse it with clean water, and then make a pulp. When beating, add 2-8 times the water of the wet kelp, and add the dry kelp at the same time Quality 0.5~4% high active dry yeast, pass the kelp pulp through a 100-150 mesh sieve, then put it in a constant temperature water bath at 25~35°C for 45~90 minutes, adjust the pH value of the kelp pulp with citric acid or baking soda 5.0~7.0, to be used;

[0028] (2) Preparation of sodium alginate solution: Accurately weigh a certain amount of sodium alginate with a viscosity...

Embodiment 1

[0036] 1 、 Select 10g of dried kelp and soak in 300mL of water for 50min. After desalination, put in 0.4% Na 2 CO 3 Soak in boiling water for 2 minutes. Add 3 times the amount of water to the soaked kelp for beating, add 4% high-activity dry yeast when beating, pass the kelp pulp through a 100-mesh sieve, and then put it in a constant temperature water bath at 30°C for 60 minutes, add citric acid or baking soda Adjust the pH value of kelp pulp to 6.0 and set it aside;

[0037] 2. Preparation of sodium alginate solution: Accurately weigh 0.3g of sodium alginate (viscosity: 208mPa.s), add 100mL of warm water to make 0.3% sodium alginate solution, cool for later use;

[0038] 3. Seasoning: Mix 1 and 2, the ratio of 1 and 2 is 3:1, then add 0.5% salt for seasoning, mix well, and set aside;

[0039] 4. Preparation of calcium ion solution: choose food-grade calcium chloride as the calcium salt, and the concentration of the solution is 8%.

[0040] 5. Forming: Put the seasoned ...

Embodiment 2

[0045] 1. Select 10g dried kelp and soak it in 300mL water for 50min. After desalination, put in 0.4% Na 2 CO 3Soak in boiling water for 2 minutes. Add 3 times the amount of water to the soaked kelp for beating, add 4% high-activity dry yeast when beating, pass the kelp pulp through a 100-mesh sieve, and then put it in a constant temperature water bath at 30°C for 60 minutes, add citric acid or baking soda Adjust the pH value of kelp pulp to 7.0 and set it aside;

[0046] 2. Preparation of sodium alginate solution: Accurately weigh 0.7g of sodium alginate (viscosity: 208mPa.s), add 100mL of warm water to make 0.7% sodium alginate solution, cool for later use;

[0047] 3. Seasoning: Mix 1 and 2, the ratio of 1 and 2 is 3.5:1, then add 0.5% salt for seasoning, mix well, and set aside;

[0048] Then add seasonings for seasoning, mix well and set aside;

[0049] 4. Preparation of calcium ion solution: choose food-grade calcium chloride as the calcium salt, and the concentrati...

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PUM

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Abstract

The invention provides a preparation method for instant seaweed fresh vermicelli. The preparation method comprises the following steps: preparing kelp paste and preparing a sodium alginate solution; mixing the kelp paste with the sodium alginate solution, and molding by a calcium ion solution; heating and sizing; packaging; and sterilizing and cooling. According to the preparation method for the instant seaweed fresh vermicelli, kelps are used as raw materials and are prepared into the instant seaweed vermicelli. The kelps are abundant in nutrition, easy to culture and large in yield and belong to a green and healthy food. The production process of the instant seaweed vermicelli is simple and low in cost; nutritional substances in seaweeds can be maintained to a high degree; the mouth feel is enhanced to meet the requirements of people with different tastes.

Description

[0001] technical field [0002] The invention belongs to the field of food, mainly relates to the research and development field of seaweed products, and relates to a preparation method for preparing instant seaweed fresh vermicelli by using seaweed raw materials and sodium alginate. Background technique [0003] Most of the instant vermicelli on the market are made of starch as the main raw material through traditional processing techniques. The main nutrient is polysaccharide, which has a single nutrition and a flat taste. They are all dried products, and water needs to be added when eating. Soak and heat. At the same time, the technical requirements are strict in the processing process. The starch beating and pulping process has high requirements on temperature, water and other conditions, which are not easy to control. The performance of traditional equipment in the production process will easily affect the quality of vermicelli. Contents of the invention [0004] Aim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/30A23L33/10
CPCA23L17/60A23L33/00A23V2002/00A23V2200/30
Inventor 于功明李可昌王春霞
Owner QINGDAO BRIGHT MOON SEAWEED GROUP
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