China's coastal areas are rich in algae, and there are many varieties. Among them, seaweed, wakame, horseweed, seaweed, agaric, jiangxi, and eucheuma are the economic seaweeds, which play an important role in mariculture and processing in China.
First, kelp processing
Kelp is also known as Khumbu. Belongs to the phytoplankton family of the brown algae family and contains various substances that have special effects on human health. Each 100 grams of dried kelp contains crude protein 8.2 g, fat 0.1 g, sugar 57 g, inorganic salt 12.9 g, and nicotinic acid 1.6 g. Calcium 2.25 grams, iron 0.15 grams, iodine 24 milligrams and manganese, zinc, copper, selenium, phosphorus, potassium, boron and other trace elements. Kelp is an alkaline food. Regular consumption can prevent liver cirrhosis, cancer, ulcers and other diseases. One millionth of hainan mannitol can be used medicinally to treat hypercholesterolemia, acute renal failure, acute glaucoma, arteriosclerosis, Japanese encephalitis, acute shock and other diseases; starch sulfate has the effect of lowering blood pressure and blood lipids; Kelp is the most food containing iodine and can prevent goiter.
(I) Salted seaweed
Operation points:
From December to May, the seawater can be collected and processed, and seawater can be smoothly exposed during the tender period of the sea area. It can prevent pollution and sunlight during transport. Dipping seaweed with running tap water to remove impurities from the sediment. To preserve the seaweed's effectiveness, cleaning time should not be too long.
2 Use seawater or fresh water and salt to blanch, water and vegetable 5:1, blanching temperature and time can be flexibly controlled according to the freshness of the algae body. Fresh vegetables usually use 85 - 85 °C water, blanching 20 seconds; slightly older kelp using 90 - 95 °C temperature blanching 30 seconds.
3 The blanched vegetables are immediately placed in seawater sterilized at a rate of 5 times below 20°C and cooled until the temperature of the leaves approaches the temperature of the cold seawater, so as to maintain the green color of the algae bodies. The cooled vegetable was placed in a textile bag and piled and drained for 4 hours.
4 Add 3% of refined salt, 10,000 parts of sodium sorbate or sodium benzoate to the vegetables and stir well until the vegetables are not rotted for several months. Pour the mixed vegetables into a jar, pick it up with a heavy pressurizer, pickle it in saturated salt water for 24 hours, cover the white cloth with a cover, and prevent miscellaneous sanctions from dissolving into the pool. During the pickling process, the leaching degree of the leachate is measured at regular intervals, and if it is lower than the saturation and the halogen degree, salt is added.
5 Remove the pickled vegetables and knead them together. Depressurize the heavy material and dehydrate for 1 day and night, reducing the moisture content of the kelp to less than 65%.
6 Remove the yellow peach, insect training course, broken vegetable body, and process the kelp into the base and the middle respectively, package it into a roll or cut into filaments, tie it into a flower knot or fold it and string it with bamboo sticks.
7 The kelp with dark green, elastic, non-sticky, salt-free, impurity-free and odor-free seaweeds shall be vacuum-packed according to product specifications in a plastic bag.
(2) Laminaria powder made from dried kelp as raw materials can be directly added to sausages, noodles, biscuits, breads and puffed foods or made into iodine-containing medicines.
Operation points:
1 Remove high-quality raw materials from seaweed to remove yellow and white shoots and other algae from impurities, roots, and seaweed. Wash and soak for 2-3 hours with clean drinking water containing available chlorine ppm to remove salt and soften it.
2 The treated kelp was immersed in a 2% citric acid solution for several minutes to remove the inherent odor. Rinse with water twice, remove residual acid, and drain.
3 The drained kelp is placed in the dryer and dried in sections, namely 45--55°C, 1 hour; 55--65°C, 45 minutes; 65--75°C, 45 minutes; 75--85 °C, 1.5 hours. While keeping the air velocity at 3 meters per second, the ultimate moisture of the kelp is less than 14%.
4 Crush after sifting with a grinder. For the manufacture of iodine-containing tablets, the particle size requirement is 50% or more through a standard 80-mesh sieve to achieve a satisfactory taste.
5 Spread the kelp powder into a thin layer and sterilize it under a UV lamp for 2 hours. The interior should be kept dry so that the product does not absorb moisture. The inner layer is sealed with a polyethylene plastic bag, and the outer layer is made of composite aluminum foil bags.
(3) Kelp concentrated juice will be effectively extracted from kelp, made into juice after deodorization, and formulated into a compound drink of kelp juice or added to other foods to increase nutritional value and enrich product features.
Operation points:
1 Seaweed is soaked in warm water so that it is fully swelled and swollen. The sediment and salt are removed by rinsing and the chips are cut into pieces.
2 The shredded kelp was placed in 2% citric acid solution and boiled for 5 minutes, and incubated at 90--95°C for 60 minutes to ripen and disintegrate the kelp.
3 Put the kelp in the refiner, grind it and add hot water at 85°C, then beat it with a single-channel beater and record the amount of water. The seaweed pulp was poured into the leaching tank, and 0.04% citric acid solution was added in an appropriate amount, boiled and kept for 2 hours, and kelp juice was fully extracted.
4 Centrifuge the above liquid with a centrifuge to remove the residue. The filter residue was re-into the pot and 2 times the amount of water was added for boiling and leaching for 3 hours to centrifuge. The filtrate separated twice was directly pumped into a vacuum concentration tank.
5 Concentrate the tank with a vacuum decompression. After the vacuum is 25% - 30%, seal it with an automatic can vacuum sealer.
6 cans are sealed and placed in hot water at 90°C for 30 minutes and cooled to room temperature with cooling water.
(d) The kelp gum fondant is a soft candy with its own alginate as the main gelling agent. The sugar has the characteristics of uniform sugar body color, soft and smooth taste, non-stick teeth, and is a nutritious food suitable for all ages.
1. Seasoning formula: 10 kg of tender seaweed, 1 kg of agar, 2.5 kg of skim milk powder, 200 kg of white granulated sugar, 2.3 kg of citric acid, 200 g of isoascorbic acid, 180 g of vanillin, 25 g of refined milk essence, 500 g of monoglyceride .
2, the operating point
1 Select fresh seaweed, soak for more than 1 day, cut the kelp into silk, immerse in 2% acetic acid solution for 30 seconds, and let stand for about 8 hours to remove the inherent smell of kelp.
2 Put the kelp into a 0.1% phosphate solution and pre-cook for 30 minutes to fully soften the kelp, and then put it into a deep solution of sodium bicarbonate in an appropriate concentration to convert the calcium alginate in the kelp to sodium alginate.
3 The viscous kelp was poured into a colloid mill together with a 10% deep agar solution and the weight of the kelp to grind it to 100 mesh or less.
4 Add sugar, milk powder, citric acid, and monoglyceride to the kelp mixture and mix well.
5 Add the seasoned viscous kelp to water about 200 times the weight of the agar, heat the sol, and stir while stirring while heating to 108°C.
6 Add the remaining seasoning to the syrup. Stir the mixture evenly into the mold pan. Control the syrup to a thickness of about 1 cm, and let it stand still until it is cool. The cooled and solidified sugars were cut into pieces, wrapped in glutinous rice paper, and packed in external cellophane.
(five) seasoning kelp products
1, seasoning liquid preparation seasoning liquid formula varies according to product flavor. Typically 100 kg raw kelp, 30% edible vinegar essence 600 ml, potassium sorbate 1500 g, sodium alginate 2500 g, 5,-inosinate 1250 g, water 300 liters, other seasonings amount. Mix and dissolve until used.
2, the operating point
1 Using fresh kelp or light dry or salty dried seaweed with a moisture content of 20% or less as raw material, soak dried kelp in water for several hours, wash away impurities, cut off inedible parts, and drain.
2 The kelp was immersed in 2% acetic acid for several hours to soften the kelp and remove the inherent smell of kelp.
3 Cut kelp into 10 cm long filaments with a cutter. Put the kelp wire into the sand remover to further remove the adhered sediment and debris while washing the remaining acetic acid solution.
4 Add 4% saline to clean for several minutes. Control the amount of water and washing time to prevent the kelp from absorbing excessive moisture. After washing, the weight of seaweed was 2.5 times that before washing, and the water content was about 70%.
5 Soak the washed kelp in the seasoning liquid for 3-4 hours, bring it into the pan for 20-30 minutes, and drain the pan.
6 It is vacuum-packed with compound film cooking bag or aluminum foil compound bag, and it is sterilized by high temperature and can be stored at room temperature for 3 months.
(f) kelp paper
Operation points:
1 Select one or two light dried kelp as raw material, wash the sediment, cut off the neck, yellow edge peach, soaked in clean water for more than 24 hours, change the water every 2 hours.
2 Soak seaweed in 2% acetic acid for several tens of seconds. Let it stand for about 8 hours. Put it in a deep solution of 0.1% phosphoric acid for half an hour to fully soften the kelp.
3 Cut the kelp into silk and put it in an appropriate concentration of sodium bicarbonate solution for about 10 minutes to make the product easier to mold.
4 Take 1% of kelp powder by weighed in 1% kelp. After adding water, dissolve it and homogenize it with kelp and pass it through a 100 mesh screen.
5 The kelp paste was applied to a glass plate, and was sent to an oven at 70°C. The dough was baked for 2 hours until the kelp paper was tough, and the moisture content was 20%.
6 Mix seasonings with soy sauce, wine, sugar, monosodium glutamate, etc., and spray them on the surface of kelp paper until the seasoning liquid penetrates into the kelp paper, quickly send it to the infrared drying oven, cool it out of the box and package it.
First, kelp processing
Kelp is also known as Khumbu. Belongs to the phytoplankton family of the brown algae family and contains various substances that have special effects on human health. Each 100 grams of dried kelp contains crude protein 8.2 g, fat 0.1 g, sugar 57 g, inorganic salt 12.9 g, and nicotinic acid 1.6 g. Calcium 2.25 grams, iron 0.15 grams, iodine 24 milligrams and manganese, zinc, copper, selenium, phosphorus, potassium, boron and other trace elements. Kelp is an alkaline food. Regular consumption can prevent liver cirrhosis, cancer, ulcers and other diseases. One millionth of hainan mannitol can be used medicinally to treat hypercholesterolemia, acute renal failure, acute glaucoma, arteriosclerosis, Japanese encephalitis, acute shock and other diseases; starch sulfate has the effect of lowering blood pressure and blood lipids; Kelp is the most food containing iodine and can prevent goiter.
(I) Salted seaweed
Operation points:
From December to May, the seawater can be collected and processed, and seawater can be smoothly exposed during the tender period of the sea area. It can prevent pollution and sunlight during transport. Dipping seaweed with running tap water to remove impurities from the sediment. To preserve the seaweed's effectiveness, cleaning time should not be too long.
2 Use seawater or fresh water and salt to blanch, water and vegetable 5:1, blanching temperature and time can be flexibly controlled according to the freshness of the algae body. Fresh vegetables usually use 85 - 85 °C water, blanching 20 seconds; slightly older kelp using 90 - 95 °C temperature blanching 30 seconds.
3 The blanched vegetables are immediately placed in seawater sterilized at a rate of 5 times below 20°C and cooled until the temperature of the leaves approaches the temperature of the cold seawater, so as to maintain the green color of the algae bodies. The cooled vegetable was placed in a textile bag and piled and drained for 4 hours.
4 Add 3% of refined salt, 10,000 parts of sodium sorbate or sodium benzoate to the vegetables and stir well until the vegetables are not rotted for several months. Pour the mixed vegetables into a jar, pick it up with a heavy pressurizer, pickle it in saturated salt water for 24 hours, cover the white cloth with a cover, and prevent miscellaneous sanctions from dissolving into the pool. During the pickling process, the leaching degree of the leachate is measured at regular intervals, and if it is lower than the saturation and the halogen degree, salt is added.
5 Remove the pickled vegetables and knead them together. Depressurize the heavy material and dehydrate for 1 day and night, reducing the moisture content of the kelp to less than 65%.
6 Remove the yellow peach, insect training course, broken vegetable body, and process the kelp into the base and the middle respectively, package it into a roll or cut into filaments, tie it into a flower knot or fold it and string it with bamboo sticks.
7 The kelp with dark green, elastic, non-sticky, salt-free, impurity-free and odor-free seaweeds shall be vacuum-packed according to product specifications in a plastic bag.
(2) Laminaria powder made from dried kelp as raw materials can be directly added to sausages, noodles, biscuits, breads and puffed foods or made into iodine-containing medicines.
Operation points:
1 Remove high-quality raw materials from seaweed to remove yellow and white shoots and other algae from impurities, roots, and seaweed. Wash and soak for 2-3 hours with clean drinking water containing available chlorine ppm to remove salt and soften it.
2 The treated kelp was immersed in a 2% citric acid solution for several minutes to remove the inherent odor. Rinse with water twice, remove residual acid, and drain.
3 The drained kelp is placed in the dryer and dried in sections, namely 45--55°C, 1 hour; 55--65°C, 45 minutes; 65--75°C, 45 minutes; 75--85 °C, 1.5 hours. While keeping the air velocity at 3 meters per second, the ultimate moisture of the kelp is less than 14%.
4 Crush after sifting with a grinder. For the manufacture of iodine-containing tablets, the particle size requirement is 50% or more through a standard 80-mesh sieve to achieve a satisfactory taste.
5 Spread the kelp powder into a thin layer and sterilize it under a UV lamp for 2 hours. The interior should be kept dry so that the product does not absorb moisture. The inner layer is sealed with a polyethylene plastic bag, and the outer layer is made of composite aluminum foil bags.
(3) Kelp concentrated juice will be effectively extracted from kelp, made into juice after deodorization, and formulated into a compound drink of kelp juice or added to other foods to increase nutritional value and enrich product features.
Operation points:
1 Seaweed is soaked in warm water so that it is fully swelled and swollen. The sediment and salt are removed by rinsing and the chips are cut into pieces.
2 The shredded kelp was placed in 2% citric acid solution and boiled for 5 minutes, and incubated at 90--95°C for 60 minutes to ripen and disintegrate the kelp.
3 Put the kelp in the refiner, grind it and add hot water at 85°C, then beat it with a single-channel beater and record the amount of water. The seaweed pulp was poured into the leaching tank, and 0.04% citric acid solution was added in an appropriate amount, boiled and kept for 2 hours, and kelp juice was fully extracted.
4 Centrifuge the above liquid with a centrifuge to remove the residue. The filter residue was re-into the pot and 2 times the amount of water was added for boiling and leaching for 3 hours to centrifuge. The filtrate separated twice was directly pumped into a vacuum concentration tank.
5 Concentrate the tank with a vacuum decompression. After the vacuum is 25% - 30%, seal it with an automatic can vacuum sealer.
6 cans are sealed and placed in hot water at 90°C for 30 minutes and cooled to room temperature with cooling water.
(d) The kelp gum fondant is a soft candy with its own alginate as the main gelling agent. The sugar has the characteristics of uniform sugar body color, soft and smooth taste, non-stick teeth, and is a nutritious food suitable for all ages.
1. Seasoning formula: 10 kg of tender seaweed, 1 kg of agar, 2.5 kg of skim milk powder, 200 kg of white granulated sugar, 2.3 kg of citric acid, 200 g of isoascorbic acid, 180 g of vanillin, 25 g of refined milk essence, 500 g of monoglyceride .
2, the operating point
1 Select fresh seaweed, soak for more than 1 day, cut the kelp into silk, immerse in 2% acetic acid solution for 30 seconds, and let stand for about 8 hours to remove the inherent smell of kelp.
2 Put the kelp into a 0.1% phosphate solution and pre-cook for 30 minutes to fully soften the kelp, and then put it into a deep solution of sodium bicarbonate in an appropriate concentration to convert the calcium alginate in the kelp to sodium alginate.
3 The viscous kelp was poured into a colloid mill together with a 10% deep agar solution and the weight of the kelp to grind it to 100 mesh or less.
4 Add sugar, milk powder, citric acid, and monoglyceride to the kelp mixture and mix well.
5 Add the seasoned viscous kelp to water about 200 times the weight of the agar, heat the sol, and stir while stirring while heating to 108°C.
6 Add the remaining seasoning to the syrup. Stir the mixture evenly into the mold pan. Control the syrup to a thickness of about 1 cm, and let it stand still until it is cool. The cooled and solidified sugars were cut into pieces, wrapped in glutinous rice paper, and packed in external cellophane.
(five) seasoning kelp products
1, seasoning liquid preparation seasoning liquid formula varies according to product flavor. Typically 100 kg raw kelp, 30% edible vinegar essence 600 ml, potassium sorbate 1500 g, sodium alginate 2500 g, 5,-inosinate 1250 g, water 300 liters, other seasonings amount. Mix and dissolve until used.
2, the operating point
1 Using fresh kelp or light dry or salty dried seaweed with a moisture content of 20% or less as raw material, soak dried kelp in water for several hours, wash away impurities, cut off inedible parts, and drain.
2 The kelp was immersed in 2% acetic acid for several hours to soften the kelp and remove the inherent smell of kelp.
3 Cut kelp into 10 cm long filaments with a cutter. Put the kelp wire into the sand remover to further remove the adhered sediment and debris while washing the remaining acetic acid solution.
4 Add 4% saline to clean for several minutes. Control the amount of water and washing time to prevent the kelp from absorbing excessive moisture. After washing, the weight of seaweed was 2.5 times that before washing, and the water content was about 70%.
5 Soak the washed kelp in the seasoning liquid for 3-4 hours, bring it into the pan for 20-30 minutes, and drain the pan.
6 It is vacuum-packed with compound film cooking bag or aluminum foil compound bag, and it is sterilized by high temperature and can be stored at room temperature for 3 months.
(f) kelp paper
Operation points:
1 Select one or two light dried kelp as raw material, wash the sediment, cut off the neck, yellow edge peach, soaked in clean water for more than 24 hours, change the water every 2 hours.
2 Soak seaweed in 2% acetic acid for several tens of seconds. Let it stand for about 8 hours. Put it in a deep solution of 0.1% phosphoric acid for half an hour to fully soften the kelp.
3 Cut the kelp into silk and put it in an appropriate concentration of sodium bicarbonate solution for about 10 minutes to make the product easier to mold.
4 Take 1% of kelp powder by weighed in 1% kelp. After adding water, dissolve it and homogenize it with kelp and pass it through a 100 mesh screen.
5 The kelp paste was applied to a glass plate, and was sent to an oven at 70°C. The dough was baked for 2 hours until the kelp paper was tough, and the moisture content was 20%.
6 Mix seasonings with soy sauce, wine, sugar, monosodium glutamate, etc., and spray them on the surface of kelp paper until the seasoning liquid penetrates into the kelp paper, quickly send it to the infrared drying oven, cool it out of the box and package it.
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