Production process of flavored kelp salad

Abstract

The invention discloses a production process of flavored kelp salad, and relates to the technical field of food processing. The process comprises the following steps: S1, cleaning; S2, soaking and cutting; S3, color protection treatment: putting shredded kelp into a copper sulfate solution and a D-sodium erythorbate solution in a mass ratio of 1:(0.8-1.2), performing boiling for 3-6min, and performing color protection treatment, wherein the mass concentration of the copper sulfate solution is 200-220mg/L and the mass concentration of the D-sodium erythorbate is 200-240mg/L; S4, blanching; S5,disinfection and dehydration; S6, ingredient adding; S7, metal powder detection; and S8, packaging, sterilizing and storing. The production process of the flavored kelp salad can prepare the kelp salad which is emerald green in color, free of fishy smell and good in mouth feel.

Description

Technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a production process of flavored cold kelp shreds. Background technique [0002] Kelp is a large marine brown algae plant that grows in low-temperature seawater. It is a seaweed plant and can be used in cooking methods such as mixing, burning, stewing, and braising. Kelp belongs to the class of brown algae. The kelp family has large sporophytes and brown. Flat ribbon shape, up to 20m long, divided into leaves, stalks and fixators. The fixers are pseudo-root-shaped. The leaves are composed of epidermis, cortex and pith tissue. The lower part of the leaves has sporangia and mucus cavity for secretion. A slippery substance with a tree-like branch of the anchor, used to attach seabed rocks. It grows in the sea with low water temperature. It is cultivated in large quantities along the coasts of northern China, Zhejiang and Fujian, and its output ranks first in the...

AI Technical Summary

Problems solved by technology

[0005] In the existing processing method of this kind of kelp shreds, the processing of dried kelp is to soak the kelp before processing, the umami taste of the kelp itself is greatly reduced, and the color of the dried kelp is easy to change from green to green during the process of soaking. Yellow, affecting the appearance of the final product, the kelp itself also has the fishy smell of seafood, and the taste is poor when eaten

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