Sea weed dilated food and its processing method

Abstract

The invention discloses a seaweed dilated food and the processing method, comprising the following steps: (1) preparing raw material according to proportion by weight as follows: microrefined seaweed 10-50%, starch findings 25-65%, water 20-25%, other findings 5-10%, water content of microrefined seaweed is 5-8%, the proportion of microgranular whose size is 60-120 order is 10-90%, and proportion of ultramicrorefined seaweed whoxe size is 1000-3000 order is 10-90%; (2) stirring the prepared raw material evenly and mixing with condiment which comprises sugar, salt and gourment powder; (3) compressing for bulking and cutting according to shape, the temperature for bulking is 120-140 Deg. C and second one is 155-165 Deg. C, and the third is 175-185Deg. C; (4) cooling for 1-5 minutes; (6) drying with microwave; (6) packing product. The product is a healthy food with balance nutritional structure.

Description

technical field [0001] The invention relates to a puffed food, in particular to a puffed seaweed food and a processing method thereof. Background technique [0002] Although the existing puffed food tastes delicious and is convenient to eat, it is easy to cause a feeling of fullness when eaten in large quantities, which affects normal meals; It will hinder the body's absorption of other nutrients and destroy the nutritional balance. Insufficient exercise will cause body fat to accumulate and become obese. Toxins such as lead and arsenic contained in eating on an empty stomach are particularly easy to be absorbed by the body. For example, if children eat a large amount of puffed food, it will affect the normal diet, resulting in the lack of guarantee and supply of various nutrients, and prone to malnutrition. Puffed foods are generally high in salt and high in monosodium glutamate, which makes children prone to high blood pressure and cardiovascular disease when they grow u...

AI Technical Summary

Problems solved by technology

[0003] Seaweed, kelp, wakame, hijiki and other large seaweeds are important artificially cultivated seaweeds in the world at present, and are natural healthy food. The products produced by seaweed are in the form of "big bedding" and "small round cakes". The quality of large seaweed products such as kelp, wakame, hijiki, etc. cannot be guaranteed; the degree of dryness of the products varies, there is no sealing condition, it is difficult to store, easy to get damp, and the moisture content is as high as 12-20%; the products of seaweed are in the form of flakes Mainly, the volume is large, and the packaging is difficult, which affects the shelf life and market development; because the leaves of large seaweed are large and long, the leaf-shaped and flake-shaped primary products are used as soups and sauces, which directly affect the safety of eating. Processed seaweed has a hard texture and is difficult to swallow. A large amount of cellulose gum and other nutrients contained in it are difficult to be absorbed and utilized, especially for the elderly and children, which will affect the direct use of large seaweed as raw materials for production food market development