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Processing method of instant kelp

A processing method and technology of kelp, applied in the functions of food ingredients, food science, food ingredients, etc., can solve the problems of poor taste, single taste, and no one has studied the effect of kelp on immune regulation, and achieve improved immune regulation and excellent taste. Effect

Inactive Publication Date: 2018-05-25
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As food, kelp can be prepared in various ways, but it is mainly cold and dressed with soup. There are very few ready-to-eat foods related to kelp in the market, and the existing kelp instant foods still have poor taste, single taste, and hard texture. Tough, heavy fishy smell, poor taste, difficult to digest, etc.
After review, in the prior art, no one has studied the processing method of instant kelp that improves the immune function of kelp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method of instant kelp, comprising the following preparation steps:

[0027] 1) Take fresh kelp, clean it, cut the kelp into shreds to obtain shredded kelp;

[0028] 2) Put shredded kelp into the mixture and soak for 30 minutes;

[0029] 3) Ultrasonic treatment at a frequency of 90kHz for 100s, remove the kelp shreds, and drain the water;

[0030] 4) Put the shredded kelp into 100°C and keep it for 1min;

[0031] 5) Mix the kelp shreds and the seasoning that is 1 times the weight of the kelp shreds evenly, pack them into bags, and sterilize.

[0032] In the above step 5), the seasoning is made of the following raw materials in parts by weight: 1 part of soy sauce, 0.6 part of salt, 0.01 part of sugar, and 0.6 part of chili powder.

[0033] In the above step 2), the mixed solution is made of 10 parts by weight of green tea powder, 15 parts by weight of peppermint powder and 80 parts by weight of water.

Embodiment 2

[0035] A processing method of instant kelp, comprising the following preparation steps:

[0036] 1) Take fresh kelp, clean it, cut the kelp into shreds to obtain shredded kelp;

[0037] 2) Put shredded kelp into the mixture and soak for 40 minutes;

[0038] 3) Ultrasonic treatment at a frequency of 75kHz for 150s, remove the kelp shreds, and drain the water;

[0039] 4) Put the shredded kelp in 98°C and keep it for 2 minutes;

[0040] 5) Mix the kelp shreds and seasonings 0.8 times the weight of the kelp shreds evenly, pack them into bags, and sterilize.

[0041] In the above step 5), the seasoning is made of the following raw materials in parts by weight: 2 parts of soy sauce, 0.4 part of salt, 0.03 part of sugar, and 0.3 part of chili powder.

[0042] In the above step 2), the mixed solution is made of 15 parts by weight of green tea powder, 11 parts by weight of peppermint powder and 90 parts by weight of water.

Embodiment 3

[0044] A processing method of instant kelp, comprising the following preparation steps:

[0045] 1) Take fresh kelp, clean it, cut the kelp into shreds to obtain shredded kelp;

[0046] 2) Put the shredded kelp into the mixture and soak for 50 minutes;

[0047] 3) Ultrasonic treatment at a frequency of 60kHz for 200s, remove the kelp shreds, and drain the water;

[0048] 4) Put the shredded kelp in 95°C and keep it for 3 minutes;

[0049] 5) Mix the kelp shreds and seasonings 0.5 times the weight of the kelp shreds evenly, pack them into bags, and sterilize.

[0050] In the above step 5), the seasoning is made of the following raw materials in parts by weight: 3 parts of soy sauce, 0.2 part of salt, 0.05 part of sugar, and 0.1 part of chili powder.

[0051] In the above step 2), the mixed solution is made of 20 parts by weight of green tea powder, 7 parts by weight of peppermint powder and 100 parts by weight of water.

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PUM

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Abstract

The invention belongs to the technical field of seafood processing and particularly relates to a processing method of instant kelp. The processing method comprises the following steps: 1) cleaning fresh kelp, cutting the kelp into shreds to form kelp shreds, 2) soaking the kelp shreds in mixed liquid for 30-50min, 3) performing ultrasonic treatment, fishing out and drying the kelp shreds, 4) putting the kelp shreds at 95-100 DEG C for 1-3min, and 5) uniformly mixing the kelp shreds and seasoner and performing bagging and sterilization. The instant kelp prepared by the processing method of theinstant kelp is excellent in taste, is free from a fishy smell and has a better immunity adjustment effect.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, in particular to a processing method of instant kelp. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It belongs to seaweed plants and can be used in cooking methods such as mixing, roasting, stewing, and braising. Laminaria japonica (Laminaria japonica) belongs to Phaeaceae, Laminariaceae. The sporophytes are large, brown, flat and band-shaped, up to 20m long. Sub-blade, stalk and holder, the holder is rhizoid. The leaves are composed of epidermis, cortex and pith tissue, and there are sporangia in the lower part of the leaves. Has a mucous cavity that secretes slippery substances. Holder tree-like branch used to attach seafloor rocks. It grows in the sea with low water temperature. The northern coast of China and the coasts of Zhejiang and Fujian are extensively cultivated, and its output ranks first in the world. ...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L5/20A23L5/30A23L33/105
CPCA23L17/60A23L5/27A23L5/32A23L33/105A23V2002/00A23V2200/16A23V2200/324A23V2250/21A23V2250/214
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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