阅读说明：本技术 一种风味凉拌海带丝的生产工艺 (Production process of flavored shredded kelp for cold dishes ) 是由 宋永才 赵世鹏 孙柳 李张建 于 2019-03-01 设计创作，主要内容包括：本发明公开了一种风味凉拌海带丝的生产工艺,涉及食品加工技术领域,包括以下步骤：S1、清洗；S2、泡发和裁切；S3、护色处理：将海带丝放入质量比为1:0.8-1.2的硫酸铜溶液和D-异抗坏血酸钠溶液中煮沸3-6min,进行护色处理,硫酸铜溶液的质量溶度为200-220mg/L,D-异抗坏血酸钠的质量浓度为200-240mg/L；S4、焯制；S5、消毒和脱水；S6、配料加入；S7、金属粉检测；S8、包装、杀毒和贮藏。本发明的风味凉拌海带丝的生产工艺能够制备出色泽翠绿,无海腥味且口感较好的凉拌海带丝。(The invention discloses a production process of flavored shredded kelp cold and dressed with sauce, which relates to the technical field of food processing and comprises the following steps: s1, cleaning; s2, foaming and cutting; s3, color protection treatment: putting the kelp shreds into a copper sulfate solution and a D-sodium erythorbate solution with a mass ratio of 1:0.8-1.2, boiling for 3-6min, and performing color protection treatment, wherein the mass solubility of the copper sulfate solution is 200-220mg/L, and the mass concentration of the D-sodium erythorbate is 200-240 mg/L; s4, blanching; s5, disinfection and dehydration; s6, adding ingredients; s7, detecting metal powder; s8, packaging, sterilizing and storing. The production process of the flavored cold-dressed shredded kelp can prepare the cold-dressed shredded kelp which is bright and emerald green, has no fishy smell and has good mouthfeel.)

1. The production process of the flavored cold and dressed shredded kelp is characterized by comprising the following steps of:

s1, cleaning: taking dry kelp which is not mildewed and has uniform thickness, cleaning sundries and mucus on the surface of the dry kelp by using 1-2% hydrochloric acid solution by mass fraction, and cleaning silt and impurities on the surface of the dry kelp by using running water;

s2, foaming and cutting: putting cleaned dry herba Zosterae Marinae into soaking solution, standing for 5-8 hr, taking out, washing herba Zosterae Marinae with water, and cutting into shredded herba Zosterae Marinae;

s3, color protection treatment: putting the kelp shreds into a copper sulfate solution and a D-sodium erythorbate solution with a mass ratio of 1:0.8-1.2, boiling for 3-6min, and performing color protection treatment, wherein the mass solubility of the copper sulfate solution is 200-220mg/L, and the mass concentration of the D-sodium erythorbate is 200-240 mg/L;

s4, blanching: putting the color-protected shredded kelp into water at 90-100 deg.C, and steaming at water-bath ratio of shredded kelp to water of 1:5-10 for 5-8 min;

s5, disinfection and dehydration: taking out the scalded kelp shreds, cooling in 20-30 deg.C water for 2-3min, adding 50-80mg/L sodium hypochlorite solution into water, centrifuging for 30-40s, cooling for 15-20min until the temperature of the kelp shreds is not higher than 10 deg.C;

s6, adding ingredients: adding ingredients into the cooled kelp shreds, and performing vacuum temperature-controlled stirring and blending treatment, wherein the mass ratio of the kelp shreds to the ingredients is 25-30: 1;

s7, detecting metal powder: detecting metal foreign matters by using a metal detector, wherein the SUS is 2.5mm, the FE is 1.5mm, and the NON-FE is 2 mm;

s8, packaging, sterilizing and storing: putting the shredded kelp into a plastic composite packaging bag, carrying out vacuum packaging and sealing, then carrying out sterilization treatment, and finally storing the sterilized shredded kelp at the temperature of 0-4 ℃.

2. The production process of the flavored shredded kelp for cold dishes according to claim 1, wherein the soaking solution in the step S2 is composed of the following components in parts by weight: 0.7-1.2 parts of sodium chloride, 0.3-0.5 part of starch, 3-5 parts of rice milk, 1.2-1.5 parts of phosphoric acid and 1.3-1.6 parts of citric acid.

3. The process for producing the flavored shredded sea tangle salad according to claim 2, wherein the rice milk is produced by the following method: frying fresh rice in a hot pot at 90-100 deg.C to yellowish surface, cooking the fried rice with water and vanillin at a mass ratio of 1:1.5-2:0.5-0.8, adding 8 times of water at 50-60 deg.C, and grinding to obtain rice milk.

4. The production process of the flavored shredded kelp for cold dishes according to claim 1, wherein the ingredients in the step S6 are prepared from the following components in parts by weight: 1-2 parts of beta-cyclodextrin, 1.2-1.6 parts of ethyl maltol, 2-5 parts of white granulated sugar, 1-2.5 parts of chicken essence, 10-30 parts of edible salt, 1-3 parts of sesame, 0.01-0.05 part of potassium sorbate, 0.8-1.2 parts of bruised ginger, 0.5-0.8 part of mashed garlic, 1-2 parts of cooking wine, 1-3 parts of fennel, 0.7-1 part of clove, 0.5-0.8 part of cinnamon, 0.3-0.5 part of cinnamon and 0.5-1 part of pepper.

5. The process for producing the flavored shredded sea tangle for salad according to claim 4, wherein the ingredients are prepared by the following method: (1) grinding fructus Foeniculi, flos Caryophylli, cortex Cinnamomi Japonici, cortex Cinnamomi and fructus Piperis into powder with average particle diameter of 1-5 μm;

(2) and (2) uniformly stirring the powder obtained in the step (1) with white granulated sugar, chicken essence, edible salt, sesame, potassium sorbate, bruised ginger, mashed garlic, cooking wine, beta-cyclodextrin and ethyl maltol.

6. The production process of the flavored shredded kelp for salad according to claim 1, wherein the following substances are added to the water in parts by weight during blanching in the step S4: 1-3 parts of acetic acid, 2-5 parts of baking soda and 3-6 parts of edible oil.

7. The process for producing the flavored sliced kelp for salad according to claim 1, wherein the length of the sliced kelp in the step S is 130-160mm, and the width of the sliced kelp is 4-6 mm.

8. The production process of the flavored sliced kelp as claimed in claim 1, wherein the vacuum degree of the vacuum temperature-controlled stirring and blending in step S6 is 700 and 730mHg, the temperature is 60-70 ℃, and the stirring and blending time is 10-15 min.

9. The production process of the flavored sliced kelp for salad according to claim 1, wherein the vacuum degree of the vacuum package in the step S8 is 0.085MPa, the sterilization temperature is 110-120 ℃, and the sterilization time is 15-20 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a production process of flavored shredded kelp for cold dishes.

Background

A kelp is a large-scale marine brown algae plant growing in low-temperature seawater, belongs to the marine algae plant, can be suitable for cooking methods such as stirring, burning, stewing, braising and the like, belongs to the class of Phaeophyceae, and is characterized in that sporophyte is large, brown and flat belt-shaped, the maximum length can reach 20m, and the kelp plant comprises blades, a handle and a holdfast, the holdfast is in the shape of a false root, the blades consist of epidermis, cortex and medulla tissue, the lower part of the blades is provided with sporangium which is provided with mucus cavities and can secrete slippery substances, and the holdfast is in tree-shaped branches and is used for attaching to submarine rocks. Grow in the sea with low water temperature. The method has the advantages of large-scale cultivation in the northern coastal region of China, Zhejiang and Fujian coastal regions, first-class yield, rich algin and iodine, edible and extracted industrial raw materials such as iodine, algin and mannitol, and the thallus of the coastal region can be used as a medicine.

The kelp is a vegetable with high nutritive value, has certain medicinal value and contains rich mineral elements such as iodine and the like. The kelp has low calorie, moderate protein content and rich mineral substances, and researches show that the kelp has multiple biological functions of reducing blood fat, reducing blood sugar, regulating immunity, resisting coagulation, resisting tumors, expelling lead, detoxifying, resisting oxidation and the like.

Disclosure of Invention

Aiming at the defects in the prior art, the first purpose of the invention is to provide a production process of flavored shredded kelp for cold dishes, which has the advantages that the processed shredded kelp is emerald green in color, has no fishy smell and is good in taste.

In order to achieve the purpose, the invention provides the following technical scheme: a production process of flavored cold and dressed shredded kelp comprises the following steps:

s1, cleaning: taking dry kelp which is not mildewed and has uniform thickness, cleaning sundries and mucus on the surface of the dry kelp by using 1-2% hydrochloric acid solution by mass fraction, and cleaning silt and impurities on the surface of the dry kelp by using running water;

s2, foaming and cutting: putting cleaned dry herba Zosterae Marinae into soaking solution, standing for 5-8 hr, taking out, washing herba Zosterae Marinae with water, and cutting into shredded herba Zosterae Marinae;

s3, color protection treatment: putting the kelp shreds into a copper sulfate solution and a D-sodium erythorbate solution with a mass ratio of 1:0.8-1.2, boiling for 3-6min, and performing color protection treatment, wherein the mass solubility of the copper sulfate solution is 200-220mg/L, and the mass concentration of the D-sodium erythorbate is 200-240 mg/L;

s4, blanching: putting the color-protected shredded kelp into water at 90-100 deg.C, and steaming at water-bath ratio of shredded kelp to water of 1:5-10 for 5-8 min;

s5, disinfection and dehydration: taking out the scalded kelp shreds, cooling in 20-30 deg.C water for 2-3min, adding 50-80mg/L sodium hypochlorite solution into water, centrifuging for 30-40s, cooling for 15-20min until the temperature of the kelp shreds is not higher than 10 deg.C;

s6, adding ingredients: adding ingredients into the cooled kelp shreds, and performing vacuum temperature-controlled stirring and blending treatment, wherein the mass ratio of the kelp shreds to the ingredients is 25-30: 1;

s7, detecting metal powder: detecting metal foreign matters by using a metal detector, wherein the SUS is 2.5mm, the FE is 1.5mm, and the NON-FE is 2 mm;

s8, packaging, sterilizing and storing: putting the shredded kelp into a plastic composite packaging bag, carrying out vacuum packaging and sealing, then carrying out sterilization treatment, and finally storing the sterilized shredded kelp at the temperature of 0-4 ℃.

By adopting the technical scheme, impurities and mucus on the surface of the dry kelp can be cleaned by adopting a hydrochloric acid solution, the impurities and sludge on the surface of the dry kelp can be cleaned, the dry kelp is soaked and shredded, the kelp shreds are put into a copper sulfate and D-sodium erythorbate solution to be boiled, the D-sodium erythorbate has the functions of oxidation resistance and color protection, so that the kelp shreds keep emerald green color and luster, the kelp is prevented from yellowing, the generation of nitrite can be inhibited, the prepared kelp shreds are healthier and more environment-friendly, chlorophyll copper is formed when the copper sulfate carries out color protection treatment on the kelp shreds, the kelp shreds are not hardened and the taste is not influenced, the kelp shreds are scalded to ensure that the kelp shreds are emerald green in color and luster and have no fishy smell, and are finally mixed with ingredients after disinfection and dehydration, after metal powder is detected, the kelp shreds are packaged and sterilized and then stored in an environment at 0-4 ℃, prevent the kelp silk from going moldy or going bad.

Further, the soaking solution in the step S2 is composed of the following components in parts by weight: 0.7-1.2 parts of sodium chloride, 0.3-0.5 part of starch, 3-5 parts of rice milk, 1.2-1.5 parts of phosphoric acid and 1.3-1.6 parts of citric acid.

Through adopting above-mentioned technical scheme, owing to adopt the mixed liquid of sodium chloride, starch, rice thick liquid, phosphoric acid and citric acid to soak dry kelp, it is fast than the speed of using the water bubble to make dry kelp, sodium chloride and starch can make dry kelp soften fast, and make kelp colour emerald green, phosphoric acid and citric acid can get rid of the fishy smell of kelp, rice thick liquid can make the kelp fully expand and send out, and reduce the time of scalding the system, make the kelp steep softly fast, and make the kelp more soft elasticity, and further clear up the tiny impurity on kelp surface, make the kelp silk taste soft elasticity that makes, the colour is emerald green, no fishy smell.

Further, the rice milk is prepared by the following method: frying fresh rice in a hot pot at 90-100 deg.C to yellowish surface, cooking the fried rice with water and vanillin at a mass ratio of 1:1.5-2:0.5-0.8, adding 8 times of water at 50-60 deg.C, and grinding to obtain rice milk.

By adopting the technical scheme, the rice is fried and then boiled with water and vanillin, and then ground with the water into rice milk, the vanillin has strong milk fragrance, the milk fragrance of the rice can be increased after being boiled with the fried rice, the rice milk made by grinding is rich in fragrance, and the rice milk can cover the fishy smell of the kelp when the kelp is soaked in the rice milk, so that the kelp is free of fishy smell.

Further, the ingredients in the step S6 are prepared from the following components in parts by weight: 1-2 parts of beta-cyclodextrin, 1.2-1.6 parts of ethyl maltol, 2-5 parts of white granulated sugar, 1-2.5 parts of chicken essence, 10-30 parts of edible salt, 1-3 parts of sesame, 0.01-0.05 part of potassium sorbate, 0.8-1.2 parts of bruised ginger, 0.5-0.8 part of mashed garlic, 1-2 parts of cooking wine, 1-3 parts of fennel, 0.7-1 part of clove, 0.5-0.8 part of cinnamon, 0.3-0.5 part of cinnamon and 0.5-1 part of pepper.

By adopting the technical scheme, the ginger powder, the mashed garlic, the cooking wine, the fennel, the clove, the cassia bark, the cinnamon, the pepper and other raw materials are combined together to generate a synergistic effect, so that the fresh and fragrant effect is achieved, the edible salt is an indispensable substance for normal physiological activities of a human body and has the functions of sterilization, disinfection and tooth protection and beauty treatment, the mashed garlic can dispel cold and relieve pain, the sterilization and disinfection are performed, the beta-cyclodextrin can increase the stability of spice and increase the emulsifying capacity and the moisture-proof capacity, the fishy smell of the shredded kelp can be eliminated after being blended with the shredded kelp, the ethyl maltol is a flavor modifier, the flavor of the shredded kelp is obviously improved and enhanced, the fishy smell of the shredded kelp can be neutralized, and the shredded kelp is aromatic.

Further, the preparation method of the ingredients comprises the following steps: (1) grinding fructus Foeniculi, flos Caryophylli, cortex Cinnamomi Japonici, cortex Cinnamomi and fructus Piperis into powder with average particle diameter of 1-5 μm;

(2) and (2) uniformly stirring the powder obtained in the step (1) with white granulated sugar, chicken essence, edible salt, sesame, potassium sorbate, bruised ginger, mashed garlic, cooking wine, beta-cyclodextrin and ethyl maltol.

By adopting the technical scheme, spices such as fennel, clove and the like are ground into powder and then mixed with seasonings such as white granulated sugar, chicken essence and the like, and the prepared ingredients are blended with the shredded kelp, so that the fishy smell of the shredded kelp can be reduced, the fragrance of the shredded kelp can be increased, and the shredded kelp is good in taste and relatively fresh and fragrant.

Further, the following substances in parts by weight are added into the water during blanching in the step S4: 1-3 parts of acetic acid, 2-5 parts of baking soda and 3-6 parts of edible oil.

By adopting the technical scheme, when the kelp is scalded, acetic acid, sodium bicarbonate and edible oil are added, the acetic acid can remove fishy smell and extract freshness, so that the kelp does not have fishy smell, the sodium bicarbonate can enable the shredded kelp to be boiled out quickly, the fishy smell is reduced, the edible oil can protect the color of the shredded kelp from being damaged by temperature, and the color of the shredded kelp is kept emerald green.

Further, the length of the sea tangle thread in the step S2 is 130-160mm, and the width is 4-6 mm.

By adopting the technical scheme, the shredded kelp has proper length and width, and is prevented from being intertwined and inconvenient to eat when being eaten.

Further, the vacuum degree of the vacuum temperature-controlled stirring and blending in the step S6 is 700-730mHg, the temperature is 60-70 ℃, and the stirring and blending time is 10-15 min.

By adopting the technical scheme, the vacuum temperature control stirring and blending are adopted, so that the stirring is more uniform, the shredded kelp is softer and more elastic, and the taste is better when the shredded kelp is eaten.

Further, the vacuum degree of the vacuum package in the step S8 is 0.085MPa, the sterilization temperature is 110-120 ℃, and the sterilization time is 15-20 min.

In conclusion, the invention has the following beneficial effects:

firstly, due to the method, the dry kelp is soaked in the soaking solution, the soaking solution contains sodium chloride, starch, rice milk, phosphoric acid and citric acid, the sodium chloride and the starch can keep the color of the kelp emerald and increase the softness and the elasticity of the kelp, the phosphoric acid and the citric acid can remove the fishy smell of the kelp, the rice milk can rapidly soften the kelp, the soaking time is shortened, the elasticity of the kelp is increased, the taste of the kelp is improved, and the shredded kelp is emerald in color, free of fishy smell and good in taste.

Secondly, in the method of the present invention, it is preferable that the parched rice and vanillin are boiled and then ground to make rice milk, and since vanillin has a special aroma, the ground rice milk has a special aroma, and when kelp is soaked, the fishy smell of kelp is eliminated.

Thirdly, according to the method, the beta-cyclodextrin and the ethyl maltol are added into the ingredients, the beta-cyclodextrin can improve the stability of the spice and the emulsifying capacity and the moisture-proof capacity, the fishy smell of the kelp shreds can be eliminated after the beta-cyclodextrin is mixed with the kelp shreds, the ethyl maltol is a flavor modifier, the effect of improving and enhancing the flavor of the kelp shreds is remarkable, the fishy smell of the kelp shreds can be neutralized, and the flavor of the kelp shreds is rich.

Detailed Description

The present invention will be described in further detail with reference to examples.

Preparation examples 1 to 3 of Rice slurry

Preparation examples 1 to 3 vanillin was selected from vanillin sold under the trade name 01 by Tanzhou Heng food Co.

Preparation example 1: frying fresh rice in a 90 ℃ hot pot to be yellowish in surface, cooking the fried rice with water and vanillin according to the mass ratio of 1:1.5:0.5, adding 8 times of water of 50 ℃ into the cooked rice, and grinding into rice milk.

Preparation example 2: frying fresh rice in a hot pot at 95 ℃ until the surface is yellowish, cooking the fried rice with water and vanillin according to the mass ratio of 1:1.8:0.6, adding 8 times of water at 55 ℃ into the cooked rice, and grinding into rice milk.

Preparation example 3: frying fresh rice in a hot pot at 100 ℃ until the surface is yellowish, cooking the fried rice with water and vanillin according to the mass ratio of 1:2:0.8, adding 8 times of water at 60 ℃ into the cooked rice, and grinding into rice milk.

Preparation examples 4 to 6 of ingredients

Preparation examples 4-6 wherein fennel was selected from fennel sold under the trade designation zy0020 by honored pharmaceutical limited of our city, clove was selected from clove sold under the trade designation HY91 by Huayuan ecological agricultural products limited of Yulin city, cinnamon was selected from cinnamon sold under the trade designation HY80 by Huayuan ecological agricultural products limited of Yulin city, cinnamon was selected from cinnamon sold under the trade designation HY71 by Huayuan ecological agricultural products limited of Yulin city, pepper was selected from pepper sold under the trade designation 056 by Jiangsujingjie food limited, cooking wine was selected from cooking wine sold under the trade designation 14037 by Shanghai Boming food limited, potassium sorbate was selected from potassium sorbate under the trade designation hZY-BU J-1 sold under the trade designation SLSY-1 by SLS food additives limited of Henan Hai, β -cyclodextrin was selected from β -cyclodextrin under the trade designation 242 by Henan Xinjiang food products limited, and ethyl maltol was selected from ethyl maltol sold under the trade designation 00031 by Henan food ingredients limited of Henan.

Preparation example 4: (1) grinding 1g of fennel, 0.7g of clove, 0.5g of cinnamon, 0.3g of cinnamon and 0.5g of pepper to powder with an average particle size of 1 μm according to the mixture ratio in Table 1;

(2) and (2) uniformly stirring the powder obtained in the step (1), 2g of white granulated sugar, 1g of chicken essence, 10g of edible salt, 1g of sesame, 0.01g of potassium sorbate, 0.8g of bruised ginger, 0.5g of mashed garlic, 1g of cooking wine, 1g of beta-cyclodextrin and 1.2g of ethyl maltol.

TABLE 1 raw material ratios of ingredients in preparation examples 4 to 6

Preparation example 5: (1) grinding 2g of fennel, 0.85g of clove, 0.65g of cinnamon, 0.4g of cinnamon and 0.8g of pepper into powder with an average particle size of 3 μm according to the mixture ratio in Table 1;

(2) and (2) uniformly stirring the powder obtained in the step (1), 3.5g of white granulated sugar, 1.8g of chicken essence, 20g of edible salt, 2g of sesame, 0.03g of potassium sorbate, 1.0g of bruised ginger, 0.65g of mashed garlic, 1.5g of cooking wine, 1.5g of beta-cyclodextrin and 1.4g of ethyl maltol.

Preparation example 6: (1) grinding 3g of fennel, 1g of clove, 0.8g of cinnamon, 0.5g of cinnamon and 1g of pepper into powder with an average particle size of 5 μm according to the mixture ratio in Table 1;

(2) and (2) uniformly stirring the powder obtained in the step (1), 5g of white granulated sugar, 2.5g of chicken essence, 30g of edible salt, 3g of sesame, 0.05g of potassium sorbate, 1.2g of bruised ginger, 0.8g of mashed garlic, 2g of cooking wine, 2g of beta-cyclodextrin and 1.6g of ethyl maltol.