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Caulerpa lentillifera and tremella fuciformis soup and preparing method thereof

A technology of sea grapes and white fungus soup, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc. It can solve poor taste, lack of deodorization treatment, and limited nutritional value of sea grapes problem, achieve the effect of reducing fishy smell and saltiness, enhancing human immunity, and delicious taste

Inactive Publication Date: 2016-12-21
NINGDE JIAOCHENG DISTRICT DAWANG AQUATIC TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a sea grape tremella soup and its preparation method, to overcome the fact that there are few areas in China where sea grapes can be eaten conveniently, which limits the promotion of the nutritional value of sea grapes, and the existing sea grape instant drinks lack detoxification. With the defects of fishy processing and poor taste, a sea grape white fungus soup with simple formula, scientific and reasonable process, which can guarantee the delicious taste and health care effect of sea grapes and its preparation method are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: A sea grape tremella soup, the sea grape tremella soup is made of 95% sea grape and 5% dried white fungus as raw materials, and is prepared by acid-base synthesis, desalination, breaking up, dry white fungus treatment, expansion, and mixing It is prepared in seven steps of filling and filling, and the specific method is as follows:

[0016] (1) Acid-base synthesis: dry Suaeda salsa and burn it into ashes, spread the dust evenly on the surface of 950g of sea grapes, wash the dust on the surface of sea grapes with clean water after 20 minutes to obtain fishy sea grapes;

[0017] (2) Desalination: put the desalted sea grapes obtained in step (1) into salt water with a salinity of 10% and soak for 40 minutes to obtain desalted sea grapes;

[0018] (3) Break up: put the desalted sea grape obtained in step (2) into a blender to break up, take out and wash with clear water to obtain loose sea grape;

[0019] (4) Dried white fungus processing: put 50g of dried wh...

Embodiment 2

[0023] Embodiment 2: A sea grape tremella soup, the sea grape tremella soup is made of 95% sea grape and 5% dried white fungus as raw materials, and is prepared by acid-base synthesis, desalination, breaking up, dry white fungus treatment, expansion, and mixing It is prepared in seven steps of filling and filling, and the specific method is as follows:

[0024] (1) Acid-base synthesis: dry Suaeda salsa and burn it into ashes, spread the dust evenly on the surface of 1900g sea grapes, wash the dust on the surface of sea grapes with clean water after 30 minutes to obtain fishy sea grapes;

[0025] (2) Desalination: put the desalted sea grapes obtained in step (1) into salt water with a salinity of 8% and soak for 60 min to obtain desalted sea grapes;

[0026] (3) Break up: put the desalted sea grape obtained in step (2) into a blender to break up, take out and wash with clear water to obtain loose sea grape;

[0027] (4) Treatment of dried white fungus: put 100g of dried white ...

Embodiment 3

[0031] Embodiment 3: A sea grape tremella soup, the sea grape tremella soup is made of 95% sea grape and 5% dried white fungus as raw materials, and is prepared by acid-base synthesis, desalination, breaking up, dry white fungus treatment, expansion, and mixing It is prepared in seven steps of filling and filling, which specifically includes the following steps:

[0032] (1) Acid-base synthesis: dry Suaeda salsa and burn it into ashes, spread the dust evenly on the surface of 950g of sea grapes, wash the dust on the surface of sea grapes with clean water after 25 minutes to obtain fishy sea grapes;

[0033] (2) Desalination: put the desalted sea grapes obtained in step (1) into salt water with a salinity of 9% and soak for 50 min to obtain desalted sea grapes;

[0034] (3) Break up: put the desalted sea grape obtained in step (2) into a blender to break up, take out and wash with clear water to obtain loose sea grape;

[0035] (4) Dried white fungus processing: put 50g of dri...

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Abstract

The invention provides a caulerpa lentillifera and tremella fuciformis soup and a preparing method thereof, and relates to the technical field of healthcare drink preparing methods. The caulerpa lentillifera and tremella fuciformis soup is prepared through the seven steps of acid-base synthesis, desalination, dispersion, dry tremella fuciformis treatment, expansion, mixed preparation and filling with 95% of caulerpa lentillifera and 5% of dry tremella fuciformis as raw materials. Acid-base neutralization is carried out on fishy smell ingredients on the surface of caulerpa lentillifera with lime earth obtained by firing air-dried suaeda glauca, then desalination is carried out to reduce the salinity of caulerpa lentillifera, then caulerpa lentillifera is dispersed and stewed together with expanded tremella fuciformis, and the caulerpa lentillifera and tremella fuciformis soup is obtained; the fishy smell and salinity of caulerpa lentillifera are reduced, and the taste of the caulerpa lentillifera and tremella fuciformis soup is improved; moreover, the caulerpa lentillifera and tremella fuciformis soup is more smoother when eaten, and is delicious and unique in taste and high in nutritive value.

Description

technical field [0001] The invention relates to the technical field of preparation methods of health drinks, in particular to a sea grape tremella soup and a preparation method thereof. Background technique [0002] The scientific name of sea grape is long-stem grape fern algae, which belongs to green algae. Its appearance is round and plump, like a bunch of crystal clear grapes. , the beautiful small green particles exude the salty and fresh aroma of seafood, which has the charm of caviar, so it is called "green caviar" in plants. Sea grapes are rich in nutrients. According to nutritional analysis, they contain a large amount of amino acids, unsaturated fatty acids, polysaccharides, minerals, vitamins, and are also rich in trace elements such as phosphorus, calcium, magnesium, copper, and selenium. According to the Japanese Ministry of Education, Culture, Sports, Science and Technology (2005) food standard composition standards, per 100 grams of Botrytis long stems, dietar...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L17/60A23L5/20
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/314A23V2200/324A23V2200/30
Inventor 陈煜陈庆荣
Owner NINGDE JIAOCHENG DISTRICT DAWANG AQUATIC TRADE
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