Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Wet nori for preparing sea sedge and preparation method of wet nori

A production method and technology of wet laver, which is applied in the field of food processing, can solve problems such as low price, scorched products, and the total number of colonies exceeding the standard, so as to improve the sterilization effect, prolong the baking time, and solve the effects of slow sales

Active Publication Date: 2014-12-10
HEBEI STRONG FOOD
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing production technology of seaweed products uses dried laver as raw material, and the production process of raw dried laver mainly includes the following steps: cutting → pulping → grouting → cake pressing → on-line re-drying → de-cake → off-line re-drying → bagging → storage , the dry laver produced by this process has a moisture content of ≤5%, a dry laver with a size of 190mm×210mm, and a sheet weight of 2.8-3.1 grams per sheet, with a tight texture; rotten, and the drying and sterilization process of dried laver is difficult to control, and it is easy to have quality problems such as scorched products and the total number of colonies exceeding the standard. Not high, affecting the income of laver farmers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Prototheca laver is cut with two blades, and the hole diameter of the exit eye plate is 0.65cm. Cut the prototheca laver into thin strips with a length of 1-2cm and a width of 0.4-0.65cm; soak the prototheca laver in water at 8-10°C for 10 -20 minutes, the weight ratio of Porphyra algae to water is 1:5~15; the mixture of softened Porphyra algae and water is pumped from one feeding pipe of the mixing tank to the mixing tank, and the other side of the mixing tank Pump water to the blending tank through the feed pipe, and keep stirring and mixing, measure the concentration of laver pulp in the blending tank through an infrared concentration flow meter, and feed back the parameters of the laver pulp concentration to the two feeding pipe controllers to control the two blending tanks The pumping volume of the feed pump ensures that the concentration of laver pulp reaches 0.5%-0.55%; pump the laver pulp after pulping from the blending tank to the grouting tank, and use the infr...

Embodiment 2

[0034] Prototheca laver is cut with two blades, and the aperture of the exit eye plate is 0.65cm. Cut the prototheca laver into thin strips with a length of 1-2cm and a width of 0.4-0.65cm; soak the prototheca laver in water at 8-10°C for 15 Minutes, the weight ratio of Porphyra algae to water is 1:10; the mixture of softened Porphyra algae and water is pumped from one feeding pipe of the mixing tank to the mixing tank, and the other feeding pipe of the mixing tank Pump water to the blending tank, and keep stirring and mixing, measure the concentration of laver pulp in the blending tank through an infrared concentration flow meter, and feed back the parameters of the laver pulp concentration to the two feed pipe controllers to control the two feeding pumps of the blending tank Pumping volume to ensure that the concentration of laver pulp reaches 0.52%; pump the laver pulp after pulping from the blending tank to the grouting tank, use the infrared level sensor to control the liq...

Embodiment 3

[0037]Prototheca laver is cut with two blades, and the hole diameter of the exit eye plate is 0.65cm. Cut the prototheca laver into thin strips with a length of 1-2cm and a width of 0.4-0.65cm; soak the prototheca laver in water at 9°C for 10 minutes, The weight ratio of Porphyra algae to water is 1:8; the mixture of softened Porphyra algae and water is pumped from one feeding pipe of the mixing tank to the mixing tank, and the other feeding pipe of the mixing tank is pumped The water goes to the blending tank, and it is continuously stirred and mixed. The concentration of laver pulp in the blending tank is measured by an infrared concentration flow meter, and the concentration parameter of the laver pulp is fed back to the two feed pipe controllers to control the pumping of the two feed pumps in the blending tank. to ensure that the concentration of laver pulp reaches 0.55%; pump the laver pulp after pulping from the blending tank to the grouting tank, use the infrared level d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides wet nori for preparing sea sedge and a preparation method of the wet nori, and relates to the field of foods processing. The preparation method of the wet nori comprises the following technical steps of cutting, softening, mixing pulp, pouring, re-drying, discharging cake, bagging and storing to obtain the wet nori for preparing the sea sedge, which contains 20% to 25% of water content. According to the preparation method of the wet nori, raw nori algae of which the stretching degree, freshness and toughness meet requirements is selected and cut into special dimension and then is softened with water, and therefore, the prepared wet nori has loose tissue, contains few pores and is wrinkled and contracted after being braked; the finished sea sedge is thin and tastes soft, fragrant, crispy, free of slag, and just melted in the mouth, and thus the mouth feel of the product can be improved; the drying is performed by steps under temperature control, so that the water content of the wet nori product can be controlled to be 20 to 25%; because the wet nori contains high water content, the baking time can be properly prolonged to improve the sterilizing effect; in addition, the wet nori can not be burned in baking, and therefore, the problem of abnormal quality caused by the factor that the total number of bacterial colony exceeds standard can be solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a wet laver for making seaweed and a preparation method thereof. Background technique [0002] As a snack, seaweed has a high fiber content in raw materials and contains various sugars that are beneficial to promote intestinal digestion and anti-cancer. It is very low in calories and has almost no risk of obesity. It is a delicacy that women and children can rest assured to eat Snacks. [0003] The existing production technology of seaweed products uses dried laver as raw material, and the production process of raw dried laver mainly includes the following steps: cutting → pulping → grouting → cake pressing → on-line re-drying → de-cake → off-line re-drying → bagging → storage , the dry laver produced by this process has a moisture content of ≤5%, a dry laver with a size of 190mm×210mm, and a sheet weight of 2.8-3.1 grams per sheet, with a tight texture; rotten, and the drying an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
Inventor 李永军
Owner HEBEI STRONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products