(a) Laver cake
Operation points: 1 After harvesting fresh seaweed, the processing is completed on the same day or fresh seaweed is pressed dry and loosely spread on ventilated bamboo blinds or grass pieces. 2 Wash fresh seaweed thoroughly with clean seawater. When washing dishes with a vegetable washing machine, fresh seaweed should be placed while pouring water. 3 The thin seaweed is cut into 1 square centimeter, and the old seaweed is cut into blocks of about 0.5 square centimeters. When the vegetables are fresh, the cake has a good luster, but it is easy to produce holes; when the vegetable pieces are not easy to produce holes, the gloss of the vegetable cake is slightly poor. 4 Seaweed molding with seaweed bake machine. The common specifications for pouring cake curtains are 29 cm 25 cm and 100 cm 25 cm. When baking bread, place the pancake curtain flat and adjust the depth of the laver pulp according to the finished product cake thickness and other requirements. The pancake water can not be used hard water and must be used after softening. 5 Dehydrate the cooked seaweed cake and pancake curtain with a press or centrifugal dehydrator. 6 Dry with seaweed dryer. When the cake is completely dry, the seaweed cake is peeled off and packaged.
(b) Grilled seaweed
Operation points: 1 The dried seaweed after one-time processing is baked in a roasted seaweed machine. The roasted laver has a metal conveyor belt and uses electricity or far-infrared rays as a heat source and is installed above the metal mesh conveyor belt. When lavering, the laver is placed on a metal rack at one end. Using air suction, the laver is sent one by one to the metal mesh conveyor belt and enters the machine at a certain speed. The baked laver passes from the other end. 2 The roasting temperature of seaweed in the baking machine is 130--150°C, and the conveying time of the laver in the machine is 7-10 seconds. Each dryer can bake 220 seaweeds per minute. 3 The roasted laver usually has three methods: whole bag, metal can, and glass bottle. All packaging is sealed in proportion to the desiccant before sealing. Commonly used desiccants include silica gel, calcium chloride, and quick lime, among which the quick lime has a good effect.
(c) Seasoned laver
1, seasoning liquid preparation seasoning liquid is a tan brown viscous liquid, different regions have different preparation methods, the main ingredients are salt, sugar, monosodium glutamate, shrimp juice, kelp juice and so on. Put it in place for 2 weeks after deployment.
2. Operation points Seasoning laver is an automatic drip-dipping device installed after the drying cabinet of the roasted laver machine. The device consists of a liquid storage tank, an infusion tube, a drip nozzle, and a sponge drum.
The prepared seasoning liquid is put into the liquid storage tank, and the seasoning liquid is dripped from the liquid storage tank onto the sponge drum through the infusion mouth. When the seaweed passes through the sponge drum, the seasoning liquid is evenly inhaled, and then the bake is baked into the assembly line, and the temperature is 85--90. °C. Seasoned seaweed packaging and specifications can refer to grilled seaweed. Sealed from light to save.
Porphyra is a dried product made by processing with red algae such as Porphyra yezoensis. There are two main types of dried laver products: pancake and preserved vegetables. Fujian and Zhejiang produced more than a dish of round type, with diameters of 18 cm and 36-50 cm, respectively; the seaweed cake produced in Jiangsu was 21.2 cm (19.1 cm) long and rectangular. In recent years, Jiangsu has used automatic drying machines to process seaweed cakes exported to Japan. Its color, fresh flavor and other qualities are superior to those of sun products. Seaweed is delicious, nutritious, and has cholesterol lowering and heart disease prevention functions. It is a health food that promotes good health and longevity.