Laminaria is a species of brown algae that is one of the major seaweeds cultivated in China, and its production ranks first in the world. Kelp is rich in nutrients, especially fucoidan in kelp is absolutely not a special component of all land-based vegetables, it has a significant effect on the inhibition of colorectal cancer; kelp in kelp has antihypertensive effect; polysaccharides in kelp have Hypolipidemic effect; kelp is rich in iodine, can be used as a curative effect of food for preventing goitre. Therefore, kelp food is increasingly welcomed by the general public.

However, the traditional processing of kelp is more primitive and lags behind. It is mainly based on natural drying, with many sediments, poor quality, and inconvenience in eating, which has a great impact on sales. The dehydrated fresh kelp silk is made from fresh kelp, washed and blanched. The shredded, dried, etc. processed refined kelp packaging products. The product is hygienic and clean, maintains the kelp's rich nutrients, has a green appearance, has a low moisture content, is easy to transport and preserve, and can be used as a main ingredient of dishes and accessories for various cuisines after being made into water, and is welcomed by consumers. . Now its processing technology is introduced as follows:

First, raw material requirements

The selected fresh kelp shall be of good quality, suitable in ripeness, tender, free from pollution such as diesel oil, and of uniform size. The selected raw materials should not be combined with spores, or contain spores, and the appearance should be tan, no pests and diseases, and require fresh kelp harvesting to be closely linked with production and processing, timely transportation, light loading and unloading, avoid overlapping pressure, and ensure that the raw materials are intact. If found damaged and rotted kelp should be removed.

Second, the processing process

Raw materials (fresh seaweed) → Seawater washing → Hot blanching (95-100°C) → Cooling → Semi-drying (sun or baking) → Shearing → Drying (drying or drying) → Selection → Weighing and packing → Inspection → Finished products

Third, the operating requirements

1. Raw material washing

Clean kelp with clean seawater and wash away dirt, gravel dirt, and impurities that adhere to the kelp surface. Since this product can only be watered when it is eaten, it is no longer washed. Therefore, it must be washed without sand. Continuous production should be washed with running water.

2. Boil

Put the washed kelp in a boiling pool (95-100°C) and blanch for 1-2 minutes to make the kelp green. The speed required to be put into the pool is quicker, and all the kelp is immersed in water to achieve uniform blanching. The purpose.

3. Cooling

The kelp immediately after the blanching is quickly immersed in the cooling pool, and the cooling rate is as fast as possible. When the continuous production is performed, the temperature of the cooling water should always be taken into consideration, and it cannot be too high.

4. Semi-dry

After the cooled kelp is dried in a timely manner, the kelp may be sun-dried in a sunny ventilated place until it is semi-dry; or it may be dried to a half-dry state by a drying tunnel, and the sensory inspection is preferably not sticky.

5. Shred

After the semi-dry kelp removes the yellow, white, tip, and handle, it is cut into a 3-5mm wide kelp wire with a vegetable cutter or manually. When shredding, pay attention to even feeding, sharp tools, and improve the utilization of raw materials.

6. Drying

The semi-dried kelp is dried in a drying tunnel, and the unit without the drying tunnel can be dried by sunlight, but the drying speed is required to be faster to prevent the oxidation from destroying the pigment.

7. Pick

The product requires a dark green appearance, which removes impurities, brown discoloration, and kelp on the tip of the yellow and white sides.

8. Weighing and packaging

Weigh the product according to the net weight requirements, adopt compound food bag packaging, prevent the absorption of moisture during the packaging process, and prevent impurities from mixing in. A certain number of small packaging kelps are packaged in single corrugated cardboard boxes.

9. Inspection factory

After the product is packaged, a sample inspection shall be conducted according to the regulations. After passing the inspection, a certificate of conformity will be issued before shipment.

Fourth, product quality requirements

Sensory index

The product is dark green in appearance. Curly dry kelp, rehydrated green, uniform width, no yellow and white edges. Tips, impurities and sediments have the inherent odor of kelp food and have no odor.

2. Physical and chemical indicators

Moisture ≤ 13%; Sodium chloride ≤ 15%; Inorganic arsenic ≤ 2.0mg/kg.

3. Shelf life

The shelf life at room temperature reaches 12 months.

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