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CN111700241A - Spicy shredded kelp and processing method thereof - Google Patents

Spicy shredded kelp and processing method thereof Download PDF

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Publication number
CN111700241A
CN111700241A CN202010631705.9A CN202010631705A CN111700241A CN 111700241 A CN111700241 A CN 111700241A CN 202010631705 A CN202010631705 A CN 202010631705A CN 111700241 A CN111700241 A CN 111700241A
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parts
kelp
prepared
spice
secret
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CN202010631705.9A
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Inventor
黄邦洲
郑光明
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Hunan Peach Flower Duck Food Technology Co ltd
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Hunan Peach Flower Duck Food Technology Co ltd
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Priority to CN202010631705.9A priority Critical patent/CN111700241A/en
Publication of CN111700241A publication Critical patent/CN111700241A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides spicy shredded kelp which is prepared from the following raw materials: kelp, secret spice, nostoc sphaeroides, American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed, pawpaw, vitamin material and mineral material; the secret spice is prepared from the following raw materials: scallion, fructus amomi, garlic, ginger, rhizoma kaempferiae, star anise, hot pepper, cassia bark, scallion, pepper, garlic seed, fennel and perilla. The production method has simple process, scientific steps and convenient operation; the instant spicy shredded kelp food produced by the method has stable quality, soft taste, spicy taste and convenient carrying and eating.

Description

Spicy shredded kelp and processing method thereof
Technical Field
The invention relates to the technical field of food, in particular to spicy shredded kelp and a processing method thereof.
Background
Kelp, cabbage, dacron and the like are also named as large marine brown algae plants which grow in low-temperature seawater. Research shows that the kelp is rich in alginic acid, mannitol, crude fiber, vitamins, iodine, potassium, sodium, calcium, magnesium, iron and other components, and the elements of the kelp have the reputations of longevity vegetable, marine vegetable and iodine-containing guanjun. The records in Ben Cao Jing Shu (herbal Jing Shu): kun Bu can soften hardness with salty taste, moisten the exterior with property, and remove heat and resolve stagnation with cold property. Can effectively prevent diseases such as hypertension, ulcer, liver cirrhosis and the like after being eaten frequently.
At present, products using kelp as a raw material mainly include dried kelp products, salted kelp and the like. When the kelp product is eaten, the kelp product needs to be soaked, soaked in water or desalted for a long time, so that the kelp product has the problems of inconvenient eating and poor taste.
Disclosure of Invention
The invention aims to provide spicy shredded kelp and a processing method thereof, and the production method has simple process, scientific steps and convenient operation; the instant spicy shredded kelp food produced by the method has stable quality, soft taste, spicy taste and convenient carrying and eating.
The technical scheme of the invention is realized as follows:
the invention provides spicy shredded kelp which is prepared from the following raw materials: kelp, secret spice, nostoc sphaeroides, American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed, pawpaw, vitamin material and mineral material;
the secret spice is prepared from the following raw materials: scallion, fructus amomi, garlic, ginger, rhizoma kaempferiae, star anise, hot pepper, cassia bark, scallion, pepper, garlic seed, fennel and perilla.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 100 portions of kelp, 10 to 15 portions of secret spice, 5 to 10 portions of nostoc sphaeroides, 1 to 5 portions of American ginseng, 1 to 3 portions of boat-fruited sterculia seed, 1 to 4 portions of sea buckthorn, 1 to 3 portions of kelp, 2 to 5 portions of spina date seed, 1 to 3 portions of pawpaw, 0.5 to 1 portion of vitamin material and 0.1 to 0.2 portion of mineral material;
the secret spice is prepared from the following raw materials in parts by weight: 5-10 parts of green Chinese onion, 1-4 parts of fructus amomi, 1-4 parts of garlic, 2-5 parts of ginger, 2-5 parts of rhizoma kaempferiae, 1-4 parts of star anise, 5-10 parts of hot pepper, 5-10 parts of cassia bark, 1-3 parts of green Chinese onion, 1-5 parts of pepper, 5-10 parts of garlic seed, 1-4 parts of fennel and 1-5 parts of perilla.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 200 parts of kelp, 12 parts of secret spice, 7 parts of nostoc sphaeroides, 2 parts of American ginseng, 2 parts of boat-fruited sterculia seed, 2 parts of sea buckthorn, 2 parts of kelp, 3 parts of spina date seed, 2 parts of pawpaw, 0.7 part of vitamin material and 0.15 part of mineral material;
the secret spice is prepared from the following raw materials in parts by weight: 7 parts of green Chinese onion, 3 parts of fructus amomi, 2 parts of garlic, 4 parts of ginger, 3 parts of rhizoma kaempferiae, 2 parts of star anise, 7 parts of hot pepper, 7 parts of cassia bark, 2 parts of green Chinese onion, 3 parts of pepper, 7 parts of garlic seed, 2 parts of common fennel fruit and 3 parts of purple perilla.
As a further improvement of the invention, the vitamin material is prepared from the following raw materials in parts by weight: 1-3 parts of beta-carotene, 1-2 parts of vitamin D31, 1-2 parts of thiamine hydrochloride, 1-3 parts of riboflavin, 0.5-1 part of nicotinic acid, 1-2 parts of folic acid, 1-4 parts of choline tartrate, 5-10 parts of L-calcium ascorbate, 3-3 parts of vitamin K11, 1-2 parts of D-calcium pantothenate and 3-7 parts of D-alpha-tocopherol succinate.
As a further improvement of the invention, the mineral material is prepared from the following raw materials in parts by weight: 5-10 parts of calcium lactate, 1-5 parts of magnesium chloride, 2-7 parts of dipotassium phosphate, 1-3 parts of manganese gluconate, 2-5 parts of ferrous fumarate, 1-5 parts of zinc gluconate and 0.1-1 part of selenium-enriched yeast.
As a further improvement of the invention, the mineral material is prepared from the following raw materials in parts by weight: 5-10 parts of calcium lactate, 1-5 parts of magnesium chloride, 2-7 parts of dipotassium phosphate, 1-3 parts of manganese gluconate, 2-5 parts of ferrous fumarate, 1-5 parts of zinc gluconate and 0.1-1 part of selenium-enriched yeast.
The invention further provides a processing method of the spicy shredded kelp, which comprises the following steps:
s1, washing kelp with water, and shredding for later use;
s2, cleaning and chopping American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed and pawpaw, adding 5-10 times of water by weight, boiling for 1-3h, filtering, heating and boiling the filtrate until the relative density is 1.5-2, cooling, adding vitamin materials and mineral materials, and stirring and mixing uniformly to obtain an additive material;
s3, adding the special spice and the edible oil into a pot, uniformly stir-frying, adding the shredded kelp and the nostoc sphaeroids kutz obtained in the step S1, uniformly mixing, adding the additive prepared in the step S2, uniformly stirring, and taking out of the pot;
s4, sterilizing the prepared kelp shreds, packaging according to weight, and vacuumizing to obtain the kelp shreds.
As a further improvement of the invention, the edible oil is selected from one or a mixture of several of soybean oil, corn oil and rapeseed oil.
As a further improvement of the invention, the width of the kelp silk is 0.5-0.7 cm.
As a further improvement of the invention, the sterilization method is high-pressure steam treatment at 105 ℃ for 1-2 min.
The invention has the following beneficial effects: the production method has simple process, scientific steps and convenient operation; the instant spicy shredded kelp food produced by the method has stable quality, soft taste, spicy taste and convenient carrying and eating.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials comprise the following components in parts by weight: 100 parts of kelp, 10 parts of secret spice, 5 parts of nostoc sphaeroides, 1 part of American ginseng, 1 part of boat-fruited sterculia seed, 1 part of sea buckthorn, 1 part of kelp, 2 parts of spina date seed, 1 part of pawpaw, 0.5 part of vitamin material and 0.1 part of mineral material.
The secret spice is prepared from the following raw materials in parts by weight: 5 parts of green Chinese onion, 1 part of fructus amomi, 1 part of garlic, 2 parts of ginger, 2 parts of rhizoma kaempferiae, 1 part of star anise, 5 parts of hot pepper, 5 parts of cassia bark, 1 part of green Chinese onion, 1-5 parts of pepper, 5 parts of garlic seed, 1 part of fennel and 1 part of perilla.
The preparation method of the secret spice comprises the following steps: cutting Bulbus Allii, herba Alii Fistulosi and Capsici fructus, slicing rhizoma Zingiberis recens, cutting Perillae herba and Bulbus Allii, mixing, parching, adding fructus Amomi, rhizoma Kaempferiae, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Alii Fistulosi, fructus Zanthoxyli and fructus Foeniculi, mixing, parching, adding 2 times of water, boiling, filtering, decocting the filtrate with relative density of 1.5 to obtain secret spice.
The vitamin material is prepared from the following raw materials in parts by weight: 1 part of beta-carotene, 31 parts of vitamin D, 1 part of thiamine hydrochloride, 1 part of riboflavin, 0.5 part of nicotinic acid, 1 part of folic acid, 1 part of choline tartrate, 5 parts of L-calcium ascorbate, 11 parts of vitamin K, 1 part of calcium D-pantothenate and 3 parts of D-alpha-tocopherol succinate.
The mineral material is prepared from the following raw materials in parts by weight: 5 parts of calcium lactate, 1 part of magnesium chloride, 2 parts of dipotassium hydrogen phosphate, 1 part of manganese gluconate, 2 parts of ferrous fumarate, 1 part of zinc gluconate and 0.1 part of selenium-enriched yeast.
The processing method of the spicy shredded kelp comprises the following steps:
s1, washing kelp with water, and shredding the kelp, wherein the width of the kelp shred is 0.5cm for later use;
s2, cleaning and chopping American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed and pawpaw, adding 5 times of water by weight, boiling for 1 hour, filtering, heating and boiling the filtrate until the relative density is 1.5, cooling, adding vitamin materials and mineral materials, and stirring and mixing uniformly to obtain an additive material;
s3, adding the special spice and the rapeseed oil into a pot, uniformly stirring and frying, adding the shredded kelp and the nostoc sphaeroids kutz obtained in the step S1, uniformly mixing, adding the additive prepared in the step S2, uniformly stirring, and taking out of the pot;
s4, sterilizing the prepared kelp shreds by high-pressure steam treatment at 105 ℃ for 1min, packaging according to weight and vacuumizing to obtain the kelp shreds.
Example 2
The raw materials comprise the following components in parts by weight: 300 parts of kelp, 15 parts of secret spice, 10 parts of nostoc sphaeroides, 5 parts of American ginseng, 3 parts of boat-fruited sterculia seed, 4 parts of sea buckthorn, 3 parts of kelp, 5 parts of spina date seed, 3 parts of pawpaw, 1 part of vitamin material and 0.2 part of mineral material.
The secret spice is prepared from the following raw materials in parts by weight: 10 parts of green Chinese onion, 4 parts of fructus amomi, 4 parts of garlic, 5 parts of ginger, 5 parts of rhizoma kaempferiae, 4 parts of star anise, 10 parts of hot pepper, 10 parts of cassia bark, 3 parts of green Chinese onion, 5 parts of pepper, 10 parts of garlic seed, 4 parts of common fennel fruit and 5 parts of purple perilla.
The preparation method of the secret spice comprises the following steps: cutting Bulbus Allii, herba Alii Fistulosi and Capsici fructus, slicing rhizoma Zingiberis recens, cutting Perillae herba and Bulbus Allii, mixing, parching, adding fructus Amomi, rhizoma Kaempferiae, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Alii Fistulosi, fructus Zanthoxyli and fructus Foeniculi, mixing, parching, adding 3 times of water, boiling, filtering, decocting the filtrate with relative density of 2.5 to obtain secret spice.
The vitamin material is prepared from the following raw materials in parts by weight: 3 parts of beta-carotene, 32 parts of vitamin D, 2 parts of thiamine hydrochloride, 3 parts of riboflavin, 1 part of nicotinic acid, 2 parts of folic acid, 4 parts of choline tartrate, 10 parts of L-calcium ascorbate, 13 parts of vitamin K, 2 parts of D-calcium pantothenate and 7 parts of D-alpha-tocopherol succinate.
The mineral material is prepared from the following raw materials in parts by weight: 10 parts of calcium lactate, 5 parts of magnesium chloride, 7 parts of dipotassium hydrogen phosphate, 3 parts of manganese gluconate, 5 parts of ferrous fumarate, 5 parts of zinc gluconate and 1 part of selenium-enriched yeast.
The processing method of the spicy shredded kelp comprises the following steps:
s1, washing kelp with water, and shredding the kelp, wherein the width of the kelp shred is 0.7cm for later use;
s2, cleaning and chopping American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed and pawpaw, adding 10 times of water by weight, boiling for 3 hours, filtering, heating and boiling the filtrate until the relative density is 2, cooling, adding vitamin materials and mineral materials, and stirring and mixing uniformly to obtain an additive material;
s3, adding the special spice and the soybean oil into a pot, uniformly stir-frying, adding the shredded kelp and the nostoc sphaeroids kutz obtained in the step S1, uniformly mixing, adding the additive prepared in the step S2, uniformly stirring, and taking out of the pot;
s4, sterilizing the prepared kelp shreds by high-pressure steam treatment at 105 ℃ for 2min, packaging according to weight and vacuumizing to obtain the kelp shreds.
Example 3
The raw materials comprise the following components in parts by weight: 200 parts of kelp, 12 parts of secret spice, 7 parts of nostoc sphaeroides, 2 parts of American ginseng, 2 parts of boat-fruited sterculia seed, 2 parts of sea buckthorn, 2 parts of kelp, 3 parts of spina date seed, 2 parts of pawpaw, 0.7 part of vitamin material and 0.15 part of mineral material.
The secret spice is prepared from the following raw materials in parts by weight: 7 parts of green Chinese onion, 3 parts of fructus amomi, 2 parts of garlic, 4 parts of ginger, 3 parts of rhizoma kaempferiae, 2 parts of star anise, 7 parts of hot pepper, 7 parts of cassia bark, 2 parts of green Chinese onion, 3 parts of pepper, 7 parts of garlic seed, 2 parts of common fennel fruit and 3 parts of purple perilla.
The preparation method of the secret spice comprises the following steps: cutting Bulbus Allii, herba Alii Fistulosi and Capsici fructus, slicing rhizoma Zingiberis recens, cutting Perillae herba and Bulbus Allii, mixing, parching, adding fructus Amomi, rhizoma Kaempferiae, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Alii Fistulosi, fructus Zanthoxyli and fructus Foeniculi, mixing, parching, adding 2.5 times of water, boiling, filtering, and decocting the filtrate with relative density of 2 to obtain secret spice.
The vitamin material is prepared from the following raw materials in parts by weight: 2 parts of beta-carotene, 31.5 parts of vitamin D, 1.2 parts of thiamine hydrochloride, 2 parts of riboflavin, 0.7 part of nicotinic acid, 1.5 parts of folic acid, 2 parts of choline tartrate, 7 parts of L-calcium ascorbate, 12 parts of vitamin K, 1.7 parts of D-calcium pantothenate and 5 parts of D-alpha-tocopherol succinate.
The mineral material is prepared from the following raw materials in parts by weight: 7 parts of calcium lactate, 3 parts of magnesium chloride, 5 parts of dipotassium hydrogen phosphate, 2 parts of manganese gluconate, 3 parts of ferrous fumarate, 2 parts of zinc gluconate and 0.5 part of selenium-enriched yeast.
The processing method of the spicy shredded kelp comprises the following steps:
s1, washing kelp with water, and shredding the kelp, wherein the width of the kelp shred is 0.6cm for later use;
s2, cleaning and chopping American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed and pawpaw, adding 7 times of water by weight, boiling for 2 hours, filtering, heating and boiling the filtrate until the relative density is 1.7, cooling, adding vitamin materials and mineral materials, and stirring and mixing uniformly to obtain an additive material;
s3, adding the special spice and the corn oil into a pot, uniformly stirring and frying, adding the shredded kelp and the nostoc sphaeroids kutz obtained in the step S1, uniformly mixing, adding the additive prepared in the step S2, uniformly stirring, and taking out of the pot;
s4, sterilizing the prepared kelp shreds by high-pressure steam treatment at 105 ℃ for 1.5min, packaging according to weight and vacuumizing to obtain the kelp shreds.
Compared with the prior art, the production method has the advantages of simple process, scientific steps and convenient operation; the instant spicy shredded kelp food produced by the method has stable quality, soft taste, spicy taste and convenient carrying and eating.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The spicy shredded kelp is characterized by being prepared from the following raw materials: kelp, secret spice, nostoc sphaeroides, American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed, pawpaw, vitamin material and mineral material;
the secret spice is prepared from the following raw materials: scallion, fructus amomi, garlic, ginger, rhizoma kaempferiae, star anise, hot pepper, cassia bark, scallion, pepper, garlic seed, fennel and perilla.
2. The shredded spicy kelp of claim 1, which is prepared from the following raw materials in parts by weight: 100 portions of kelp, 10 to 15 portions of secret spice, 5 to 10 portions of nostoc sphaeroides, 1 to 5 portions of American ginseng, 1 to 3 portions of boat-fruited sterculia seed, 1 to 4 portions of sea buckthorn, 1 to 3 portions of kelp, 2 to 5 portions of spina date seed, 1 to 3 portions of pawpaw, 0.5 to 1 portion of vitamin material and 0.1 to 0.2 portion of mineral material;
the secret spice is prepared from the following raw materials in parts by weight: 5-10 parts of green Chinese onion, 1-4 parts of fructus amomi, 1-4 parts of garlic, 2-5 parts of ginger, 2-5 parts of rhizoma kaempferiae, 1-4 parts of star anise, 5-10 parts of hot pepper, 5-10 parts of cassia bark, 1-3 parts of green Chinese onion, 1-5 parts of pepper, 5-10 parts of garlic seed, 1-4 parts of fennel and 1-5 parts of perilla.
3. The shredded spicy kelp according to claim 2, which is prepared from the following raw materials in parts by weight: 200 parts of kelp, 12 parts of secret spice, 7 parts of nostoc sphaeroides, 2 parts of American ginseng, 2 parts of boat-fruited sterculia seed, 2 parts of sea buckthorn, 2 parts of kelp, 3 parts of spina date seed, 2 parts of pawpaw, 0.7 part of vitamin material and 0.15 part of mineral material;
the secret spice is prepared from the following raw materials in parts by weight: 7 parts of green Chinese onion, 3 parts of fructus amomi, 2 parts of garlic, 4 parts of ginger, 3 parts of rhizoma kaempferiae, 2 parts of star anise, 7 parts of hot pepper, 7 parts of cassia bark, 2 parts of green Chinese onion, 3 parts of pepper, 7 parts of garlic seed, 2 parts of common fennel fruit and 3 parts of purple perilla.
4. The shredded spicy kelp according to claim 1, wherein the vitamin material is prepared from the following raw materials in parts by weight: 1-3 parts of beta-carotene, 1-2 parts of vitamin D31, 1-2 parts of thiamine hydrochloride, 1-3 parts of riboflavin, 0.5-1 part of nicotinic acid, 1-2 parts of folic acid, 1-4 parts of choline tartrate, 5-10 parts of L-calcium ascorbate, 3-3 parts of vitamin K11, 1-2 parts of D-calcium pantothenate and 3-7 parts of D-alpha-tocopherol succinate.
5. The shredded spicy kelp according to claim 1, wherein the mineral material is prepared from the following raw materials in parts by weight: 5-10 parts of calcium lactate, 1-5 parts of magnesium chloride, 2-7 parts of dipotassium phosphate, 1-3 parts of manganese gluconate, 2-5 parts of ferrous fumarate, 1-5 parts of zinc gluconate and 0.1-1 part of selenium-enriched yeast.
6. The shredded spicy kelp of claim 1, wherein the secret spice is prepared by the following steps: cutting Bulbus Allii, herba Alii Fistulosi and Capsici fructus, slicing rhizoma Zingiberis recens, cutting Perillae herba and Bulbus Allii, mixing, parching, adding fructus Amomi, rhizoma Kaempferiae, fructus Anisi Stellati, cortex Cinnamomi Japonici, herba Alii Fistulosi, fructus Zanthoxyli and fructus Foeniculi, mixing, parching, adding 2-3 times of water, boiling, filtering, decocting the filtrate with relative density of 1.5-2.5 to obtain secret spicery.
7. A method for processing shredded spicy kelp according to any one of claims 1 to 6, characterized by comprising the steps of:
s1, washing kelp with water, and shredding for later use;
s2, cleaning and chopping American ginseng, boat-fruited sterculia seed, sea buckthorn, kelp, spina date seed and pawpaw, adding 5-10 times of water by weight, boiling for 1-3h, filtering, heating and boiling the filtrate until the relative density is 1.5-2, cooling, adding vitamin materials and mineral materials, and stirring and mixing uniformly to obtain an additive material;
s3, adding the special spice and the edible oil into a pot, uniformly stir-frying, adding the shredded kelp and the nostoc sphaeroids kutz obtained in the step S1, uniformly mixing, adding the additive prepared in the step S2, uniformly stirring, and taking out of the pot;
s4, sterilizing the prepared kelp shreds, packaging according to weight, and vacuumizing to obtain the kelp shreds.
8. The process of claim 7, wherein the edible oil is selected from the group consisting of soybean oil, corn oil, and rapeseed oil.
9. The process according to claim 7, wherein the width of the sea-tangle threads is 0.5 to 0.7 cm.
10. The process according to claim 7, wherein the sterilization is autoclaving at 105 ℃ for 1-2 min.
CN202010631705.9A 2020-07-03 2020-07-03 Spicy shredded kelp and processing method thereof Pending CN111700241A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859258A (en) * 2014-03-31 2014-06-18 邓林生 Mixed recuperation food containing ginkgo leaf and shredded kelp and preparation method thereof
CN105942311A (en) * 2016-04-29 2016-09-21 河南省鑫龙农副产品有限公司 Preparation method of flavored shredded laminaria japonica

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859258A (en) * 2014-03-31 2014-06-18 邓林生 Mixed recuperation food containing ginkgo leaf and shredded kelp and preparation method thereof
CN105942311A (en) * 2016-04-29 2016-09-21 河南省鑫龙农副产品有限公司 Preparation method of flavored shredded laminaria japonica

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