First, the process: Cleaning to miscellaneous → sun deterrence → soda softening → acetic acid and neutralization → washing to neutral → boiling disinfection → cooling seasoning → seaweed jelly powder → vacuum packaging
Second, the technical description:
1, cleaning to miscellaneous, whether it is fresh kelp, light dried kelp or salt dried kelp fortunately contain all kinds of impurities, should be cleaned out. Although there is a partial loss of mannitol and inorganic iodine in the cleaning, the cleaning also has partial dislocation.
2. It is one of the reasons that affect the wide consumption of sun-dried kelp. The kelp odor is mainly composed of low molecular nitrides, terpenes, and free organic acids (myristic acid, linoleic acid, palmitic acid, fumaric acid, and propionic acid). The current deodorization methods include ethanol-acetic acid soaking, soda ash blanching, and licorice-agglomerate-cassia masking. The immersion method is effective, but the cost is high, and the blanching method does not have a high rate of expulsion. It is almost impossible for the masking method to smell the original flavor of kelp. Although the sun-curing method we used can only remove part of the odor but it is simple and easy to implement, the cost is low, and most of the bloated nutrients are preserved. The moisture content of the water should be below 7% with a wood moisture meter.
3, soda softening Japan uses glycine as kelp softener, but glycine is difficult to buy domestic and expensive, in our country is not yet applied. The hardness of the kelp is caused by the calcium alginate contained in the surface layer. We use soda ash to convert it into sodium alginate. The decalcified kelp becomes very soft due to the rehydration rate and water absorption of sodium alginate. Greatly improved. This is also one of the industrial processes for extracting sodium alginate from kelp. The inner layer of kelp is mainly sodium alginate and protein and is relatively soft. If the amount of soda is too large and the time is too long, they will gelatinize and affect the taste. The softening process also has partial dislocation.
4. After acetic acid is neutralized, the seaweed after decalcination by soda ash is washed, because the lye is adsorbed, its PH value is between 7.5-8.5, there is alkaline taste, and 0.5% edible acetic acid is used to wash and neutralize float to PH=6.5 You can. At this time, the taste of kelp has been greatly weakened but still retains a slight flavor of kelp.
5, cooling and seasoning after the kelp is only boiling for 2 minutes to kill E. coli for consumption. Do not boil for prolonged periods to avoid loss of soluble proteins, organic iodine, etc. Over boiling, kelp conformability is poor and easy to paste, and it is unfavorable to eat.
6. The seaweed that has been softened and boiled after cooling and seasoning has been thoroughly pulverized and the entrance has been established. Remove and drain the water and cool it to room temperature. Add vinegar, monosodium glutamate, soy sauce, sesame oil, and garlic to obtain a delicious seaweed jelly.
7. The vacuum packaging composite soft plastic bag is loaded with kelp and preservative, and sealed by microwave disinfection. That is, a certain amount of shelf-life kelp jelly.
The jelly is a refreshing food that the masses like to eat in summer. The raw material of the cold powder is mostly sweet potato, potato or bean starch. Making kelp jelly with kelp, the flavor and nutrition far exceeds the traditional starch jelly, and the processing technology is relatively simple, adding a new variety for kelp products.