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Shredded pungent and spicy laminaria japonica and preparation method thereof

A technology of seaweed shreds and spicy, which is applied in the field of spicy seaweed shreds and its preparation, which can solve the problems of bad taste of seaweed shreds and affect health, and achieve the effects of bright color, prolonged storage time, and crisp taste

Inactive Publication Date: 2017-02-01
SICHUAN PROVINCE CHUANNAN BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to increase the shelf life of products, some merchants add too many preservatives or high salt content to the ingredients. The shredded kelp prepared by this method not only tastes bad, but long-term consumption will also affect your health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of spicy kelp shreds, made from the following raw materials in parts by weight:

[0029] 70 parts of kelp, 5 parts of chili oil, 3 parts of edible salt, 2 parts of white sugar, 1.5 parts of cooking wine, 0.8 parts of yeast extract, 0.8 parts of sodium glutamate, 0.5 parts of sodium D-isoascorbate, 0.2 parts of lactic acid, citric acid 0.2 parts, 0.02 parts of acesulfame potassium, 0.5 parts of disodium 5'-flavored nucleotides.

[0030] The preparation method of the chili oil is as follows: mix 5 parts of edible vegetable oil, 4 parts of pepper, 2 parts of Zanthoxylum bungeanum, and 1.5 parts of spices, heat to 200° C. for 3 minutes, cool to room temperature, filter and remove slag to obtain chili oil.

[0031] Described spicy kelp shreds are made through the following methods:

[0032] (1) Soak the dried kelp in water for 2 hours;

[0033] (2) Clean the soaked kelp with tap water, trim the irregular parts neatly, and then cut into kelp shreds with a length of 6...

Embodiment 2

[0042] A kind of spicy kelp shreds, made from the following raw materials in parts by weight:

[0043] 80 parts of kelp, 10 parts of chili oil, 4 parts of edible salt, 3 parts of white sugar, 2 parts of cooking wine, 1.5 parts of yeast extract, 1.5 parts of sodium glutamate, 1.5 parts of sodium D-isoascorbate, 0.3 parts of lactic acid, 0.3 parts of citric acid 0.05 part of acesulfame potassium, 1.0 part of disodium 5'-flavored nucleotide.

[0044] The preparation method of the chili oil is as follows: after uniformly mixing 6 parts of edible vegetable oil, 5 parts of pepper, 3 parts of Chinese prickly ash, and 2 parts of spices, heating to 200°C and keeping it for 4 minutes, cooling to room temperature, filtering and removing slag to obtain Chili oil.

[0045] Described spicy kelp shreds are made through the following methods:

[0046] (1) Soak dried kelp in water for 3 hours;

[0047] (2) Clean the soaked kelp with tap water, trim the irregular parts neatly, and then cut i...

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Abstract

The present invention provides shredded pungent and spicy laminaria japonica and a preparation method thereof. The provided shredded laminaria japonica is prepared from the following raw materials in parts by weight: 70-80 parts of laminaria japonica, 5-10 parts of chili oil, 3-4 parts of edible salt, 2-3 parts of white granulated sugar, 1-2 parts of cooking wine and 2.5-6 parts of a food additive. The chili oil is prepared from the following raw materials in parts by weight: 5-6 parts of edible vegetable oil, 4-5 parts of chilies, 2-3 parts of Chinese prickly ash, and 1-2 parts of spices. The prepared shredded pungent and spicy laminaria japonica by a provided recipe and the preparation method is bright in color and luster, refreshing and crisp in mouthfeel, rich in nutrition, free of harmful substances of pigments, preservatives, etc., a safe, healthy and delicious food, and widely loved by consumers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to spicy kelp shreds and a preparation method thereof. Background technique [0002] Kelp is known as the ocean "Cordyceps sinensis". Kelp is a sea vegetable that contains iodine, alginic acid and mannitol, which can prevent goiter, cretinism, rickets and rickets. Modern pharmacological studies have shown that eating kelp can increase the activity of mononuclear phagocytes, enhance the body's immunity and anti-radiation. Kelp is famous for its wide algae body, thick leaves and high nutritional content. Its annual output accounts for more than 50% of the country's total. It is a symbolic product of my country's cultured kelp. Kelp is an alkaline product, eating more kelp is good for your health. [0003] Among the kelp shredded products sold in the market, some manufacturers often add pigments in order to maintain the red color of the finished product and increase the appetite of con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/10A23L5/43
CPCA23V2002/00A23V2200/044A23V2300/24
Inventor 管国如万鹏
Owner SICHUAN PROVINCE CHUANNAN BREWING
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