Pickled seaweed is an export product that is in short supply and has a promising future. The process for processing pickled seaweed is:
Harvesting → Choosing vegetables → Boiled water scalding → Cooling → Salt mixing → Product selection → Dehydration → Packaging
1. Harvest: Generally harvested in May and June. The specific time should be based on the water temperature of the sea area and the growth of the algae body. When harvesting, it should be washed in the sea water, and the shoots and yellow leaves should be removed.
2. Selection of vegetables: cut the original algae one by one from the occurrence of the leaves, and cut the roots, picking up old leaves, diseased vegetables, (big over curved dishes) and attached shells, bugs, shrimp eggs and other impurities. Keep the dishes clean.
3. Boiled water scald: The selected dish is immediately scalded in boiling water. When scalding, the firepower must be fierce. The water must be boiled. The temperature of the water must not be lower than 100 degrees Celsius, and the ratio of water to vegetables must not be less than 5:1. After the dish is put in, it must be stirred rapidly to make the heat even. The scald time was 30 seconds for young leaves and 1 minute for stems. If the time is too long, the leaf quality will be softened, and there will be early discoloration and deterioration.
4. Cooling: Cooked vegetables after scalding must be immediately cooled in seawater to fix the color. Cooling quickly, so that it quickly cool, it is best to use water cooling, if there is residual heat in the dish, it can easily lead to deterioration of wakame.
5. Mix salt: After the cooked vegetables are cooled, dehydrate them immediately and mix the salt in time. Salt consumption accounts for 50% of cooked vegetables. Make sure that each dish is evenly salted. If you do not use a mixer, knead it by hand. After mixing the salt, put the dish in a cask or other container and add appropriate pressure on the top layer to make the dish completely immersed in the brine. The concentration of the brine should reach 22Be'. After 36 hours of pickling, take out the dehydrated product and put it in a darkroom or cover with canvas (because the dish will be discolored by sunlight and become a defective product).
6. Finished product sorting: The marinated vegetables are dark green, and the dishes are fluffy and trembling. The moisture of the raw algae has been drained. At this time, sub-vegetables (withered yellow leaves) and silted vegetables can be picked out. The dish is then split equally from the center stem, but the lower part is to be joined. Large stems with a stem diameter greater than 1.5 cm must be removed from the stem. The stems are individually packaged and can be used as vegetable ribs for export. In addition, stems from the origin of the leaves to the spores can also be processed into the stem outlet in the same way.
7. Dewatering packaging: The selected dish is dewatered with a press. Press the dish well and press it with both hands. Do not drip. The finished product is packed in plastic bags. Wooden boxes for outer packagings, finished products are stored in cold storage at 0-5 degrees Celsius.
Wakame, Zhejiang Yu Guoguo is called seaweed. Phaeophyta, Fusarium. The algae are brown, 1-1.5 meters high, sometimes up to 2 meters wide and 50-100 centimeters wide. They are divided into three parts: blade, shank, and anchor. The fixer is a forked branch of the false branch, and the point of the pseudo root is slightly thick. The handle is slightly longer, flat and slightly raised in the middle. In the middle of the blade, there is a middle rib that extends from the shank and feathers are formed on both sides. There are many small black spots scattered on the leaf surface. When the algae matures, there are ear-like spores on both sides of the stalk. The dense constipation sac on the upper part of the stalk. The internal structure is similar to kelp and divided into three layers, ie epidermis, Cortex and pith. The epidermal cells are small, located in the outermost layer, closely arranged, and the cortical cells are larger but loose. The pith is composed of interwoven filaments. Between the epidermis and the cortex there are many mucous thin breasts, often secreting mucus, seeping out of the foliage. The growth point is at the junction of the base of the leaf blade and the shank. The sawtooth protrusions can be seen from the appearance, and these protrusions gradually grow, ie form a plume. It is suitable for growing on rocky reefs at a depth of 1-5 meters below the Daqing tide line in the bay where the flow of wind is not high and the water quality is relatively high. Produced in China's Liaoning, Shandong, Zhejiang and other coastal. Wakame contains protein, fat, sugar, cellulose, pigments, and inorganic salts. It is a seafood food with rich nutrition and high economic value. It can be processed into dried products and pickled products. It is exported to Japan in recent years. The export volume reaches thousands of tons.