Wakame contains a variety of nutrients. Each one hundred grams of dry product contains crude protein 11.6g, crude fat 0.32g, carbohydrate 37.81g, ash 18.93g, and a variety of vitamins. Its nutritional value and taste exceed that of kelp, and it has the effect of lowering blood pressure and enhancing blood vessel elasticity. It is a good food. China's wakame is rich in resources and its price is cheaper than kelp. Made with its sap, it has a soft aroma, cool taste, and good health care functions.
First, the production process
1. Process Wakame Pretreatment → Wakame Slurry → Mix with white granulated sugar, milk powder and other auxiliary materials → → Sterilization → Homogenization → → Cooling → Aging → Freezing → Canning → Hardening → Inspection —→ Storage
2. Product formula Wakame cold food product formula Original accessories name Whole fat evaporated milk powder 14.0
White sugar 14.0
Cream 8.0
Wakame 3.0
Sucrose fatty acid ester 0.15
Monoglyceride 0.15
Gelatin 0.20
Carboxymethyl cellulose sodium 0.10
Ethyl maltol 8ppm
Water adjusted to 100
Second, the operating point
1, wakame pretreatment and wakame paste preparation
(1) Wakame We choose to remove aged vegetables, potted vegetables, and brown vegetables. We choose to have no mildew, no insects, no odor, no foreign matter, and no pollution.
(2) Dry Wakame Seaweed will be desalted and placed in a drying oven at 75°C, bake until the water content is below 8% or dried.
(3) Wakame Crushing The dried wakame is crushed with a hammer mill to a particle size of 0.8 mm to 1.0 mm or less.
(4) Wakame digestion and filtration Weigh the required amount of Wakame powder into the high-pressure cooking pot and cook at 120°C for 20 minutes to fully dissolve and digest the wakame. The residue is removed with a 100-mesh nylon bag. The filtrate is Waffle syrup.
2, the production of cold dishes Wakame
(1) Preparation of the product According to the recipe requirements, prepare various raw materials, dissolving the sugar into syrup, and heating the liquid raw materials such as wakame pulp and cream in the hot and cold jars, and then pulverize the raw materials such as milk powder. Add to a hot and cold tank and mix thoroughly. Stabilizers and emulsifiers are dissolved and dissolved in about 10 times of water to be added to the mixture, and various raw materials and auxiliary materials are mixed with a stirrer.
(2) Sterilization Hot steam is used to heat the feed liquid in the sterilizing tank to 85°C, and the sterilization time is gate seconds.
(3) The homogenized material liquid is cooled to 50°C-60°C, pumped into a high pressure homogenizer, and homogenized under a pressure of 14.6 MPa to 18.9 MPa so that the larger particulate matter in the material liquid and the fat droplets break, promoting Its delicate texture, soft body lubrication, enhance the stability of cold food and drink, reduce ice crystals, increase the expansion rate.
(4) After cooling and aging, the mixture is rapidly cooled to 3°C, placed in a hot and cold cylinder for 15hr, and continuously stirred at a speed of 30r/min to fully hydrate the coagulum, protein, and stabilizer of the fat and increase the content of the mixed liquid. Viscosity, improve the expansion rate of the product, improve the structure of cold food and drink products.
(5) Aging and aging of the frozen material into the continuous cold food product freezing machine, freezing under strong stirring, so that the air is distributed in the mixture of very tiny bubbles in the liquid, so that the water in the formation of ice crystals were fine ice Crystals, so as to ensure the cold food and beverage soft, delicate taste, with a high expansion rate. The freezing temperature is generally -3°C.
(6) Canning and hardening The frozen material is put into a paper cup and frozen at a temperature of about -35°C for a certain period of time to fix the form of the cold food and drink so that the tissue maintains proper hardness.
(7) Packing The finished products are packaged after inspection and placed in a cold storage at -25°C.
Third, product quality indicators
1. Sensory Indications: Flavor and Odor: It has the clear scent of wakame and has a soft scent. The flavor is pure and the taste is refreshing.
Organization status: delicate, soft and lubricated, no obvious ice crystals.
Color: yellowish green.
2, physical and chemical indicators total solids 43.35%, fat 10.9%, expansion rate of 98%.
3. Microbiological indicators meet national standards.
First, the production process
1. Process Wakame Pretreatment → Wakame Slurry → Mix with white granulated sugar, milk powder and other auxiliary materials → → Sterilization → Homogenization → → Cooling → Aging → Freezing → Canning → Hardening → Inspection —→ Storage
2. Product formula Wakame cold food product formula Original accessories name Whole fat evaporated milk powder 14.0
White sugar 14.0
Cream 8.0
Wakame 3.0
Sucrose fatty acid ester 0.15
Monoglyceride 0.15
Gelatin 0.20
Carboxymethyl cellulose sodium 0.10
Ethyl maltol 8ppm
Water adjusted to 100
Second, the operating point
1, wakame pretreatment and wakame paste preparation
(1) Wakame We choose to remove aged vegetables, potted vegetables, and brown vegetables. We choose to have no mildew, no insects, no odor, no foreign matter, and no pollution.
(2) Dry Wakame Seaweed will be desalted and placed in a drying oven at 75°C, bake until the water content is below 8% or dried.
(3) Wakame Crushing The dried wakame is crushed with a hammer mill to a particle size of 0.8 mm to 1.0 mm or less.
(4) Wakame digestion and filtration Weigh the required amount of Wakame powder into the high-pressure cooking pot and cook at 120°C for 20 minutes to fully dissolve and digest the wakame. The residue is removed with a 100-mesh nylon bag. The filtrate is Waffle syrup.
2, the production of cold dishes Wakame
(1) Preparation of the product According to the recipe requirements, prepare various raw materials, dissolving the sugar into syrup, and heating the liquid raw materials such as wakame pulp and cream in the hot and cold jars, and then pulverize the raw materials such as milk powder. Add to a hot and cold tank and mix thoroughly. Stabilizers and emulsifiers are dissolved and dissolved in about 10 times of water to be added to the mixture, and various raw materials and auxiliary materials are mixed with a stirrer.
(2) Sterilization Hot steam is used to heat the feed liquid in the sterilizing tank to 85°C, and the sterilization time is gate seconds.
(3) The homogenized material liquid is cooled to 50°C-60°C, pumped into a high pressure homogenizer, and homogenized under a pressure of 14.6 MPa to 18.9 MPa so that the larger particulate matter in the material liquid and the fat droplets break, promoting Its delicate texture, soft body lubrication, enhance the stability of cold food and drink, reduce ice crystals, increase the expansion rate.
(4) After cooling and aging, the mixture is rapidly cooled to 3°C, placed in a hot and cold cylinder for 15hr, and continuously stirred at a speed of 30r/min to fully hydrate the coagulum, protein, and stabilizer of the fat and increase the content of the mixed liquid. Viscosity, improve the expansion rate of the product, improve the structure of cold food and drink products.
(5) Aging and aging of the frozen material into the continuous cold food product freezing machine, freezing under strong stirring, so that the air is distributed in the mixture of very tiny bubbles in the liquid, so that the water in the formation of ice crystals were fine ice Crystals, so as to ensure the cold food and beverage soft, delicate taste, with a high expansion rate. The freezing temperature is generally -3°C.
(6) Canning and hardening The frozen material is put into a paper cup and frozen at a temperature of about -35°C for a certain period of time to fix the form of the cold food and drink so that the tissue maintains proper hardness.
(7) Packing The finished products are packaged after inspection and placed in a cold storage at -25°C.
Third, product quality indicators
1. Sensory Indications: Flavor and Odor: It has the clear scent of wakame and has a soft scent. The flavor is pure and the taste is refreshing.
Organization status: delicate, soft and lubricated, no obvious ice crystals.
Color: yellowish green.
2, physical and chemical indicators total solids 43.35%, fat 10.9%, expansion rate of 98%.
3. Microbiological indicators meet national standards.