Economic seaweed has kelp, wakame, seaweed, agarwood, carrageenan, etc., processed into dried products are mainly sold in both kelp and seaweed, and its processing methods are as follows: 1, kelp. Kelp, also known as Khumbu and Jiangcai, has high nutritional value. It was determined that each hundred grams of dried kelp contains 8.2 g of protein, 0.1 g of fat, 57 g of sugar, 9.8 g of crude fiber, 12.9 g of inorganic salt, and also contains honeydew. Alcohol, niacin and so on. Kelp is the food with the highest iodine content to date and is therefore the most ideal food for the treatment and prevention of goiter. Kelp polysaccharides in seaweed also have good pharmaceutical effects in reducing cholesterol in human body and preventing vascular sclerosis and other diseases. Shandong Province has an annual output of more than 100,000 tons of kelp, accounting for about half of the country, ranking first in the coastal provinces and cities. Dried kelp products are salted and dried. 1 salt dried kelp. Cut the fresh kelp from the culture quail with the miao rope and wash it clean in the sea. When unloading the boat, take care not to drag the mud and sand on the beach. Select cleanly press a layer of seaweed with a layer of salt and the total amount of salt is 5%, stacking for 4 to 5 days, pour it once to make it pickled evenly, about 10 days. Remove the sun, dry to the Bacheng dry, go to the storage line to the rope, shake the sand to go to miscellaneous, and then dried out in the air, according to the standard grade bundling. 2 light dry kelp. Dried kelp is divided into domestic sales and exports. a. Domestic dried seaweed. At the time of harvest, they are removed together with the seedlings and washed in the sea. When unloading the ship, do not tow dirt on the ground and choose a clean site to spread the sun. Half of the sun was turned to once, and 80% of the dry goods were put into storage and piled up slowly. After 7 days, go to the roots, shake the head and go to the miscellaneous, then dry and bale after classifying. b. Export dried seaweed. Wash in the sea when harvesting. When unloading the ship, it is forbidden to tow sediment impurities. Choose clean crushed stone or cement site to spread the sun or hang it on the seashore. Bacheng dried into storage, stacking and easing. 7 days, packing according to export standards. Export light dried kelp standards: Quality conditions: The algae do not age, the spores do not spread, do not spread oil, have the thickness of mature algae, natural luster and odor, no muddy smell; straight part is dark brown (including close to dark brown Leaf thickness of the brown seaweed), the remaining leaves are brown, cut the net rhizome and brown, brown green and yellow, white, green, red side slightly, trimming to be neat; the algae body is dry, straight, moisture does not exceed 18% , There may be mild whitening, no mildew, sediment, impurities, insects and attached insect shells. Specifications: There are two types of algae lengths. Code "F", algae body length 70 to 90 cm; code FF, algae body length 110 (straight part of which is not less than 70 cm), the widest part of the algae body is not less than 10 cm, the algae body cut width of not less than 5 cm . 3 Packaging and weight: Each item has a net weight of 20 kilograms and is packed in carton packs. The kelp products are molded first. The reference data for each piece of external size is 402516. When the finished kelp is made, it is necessary to ensure the dryness of the kelp to prevent moisture. 2, seaweed. Laver is a red algae door, China has alpine porphyra, Gan laver, Porphyra purpurea, etc., Shandong produced mainly porphyra purpurea. Historically, coastal people collected seaweed in natural sea areas, and in addition to fresh food, they were washed, dried, and processed into dried seaweed. Now the use of processing unit processing technology, the brief introduction is as follows: 1 Washing vegetables: The fresh laver is placed in a rotating plate washer, washed with clear seawater to remove the sediment attached to the dish, impurities, and algae. The length of the washing time depends on the degree of cleanliness, usually 5 to 10 minutes. 2 Rinsing: Elution of salt with a clean freshwater rinse for about 1 to 2 minutes, and drain through the filter. 3 cuttings: The laver and the amount of fresh water are cut into the cutting machine. After draining, it becomes laver's pulp, and then selects the blade according to laver and old tenderness. 4 cake making: Continuous cake making machine adopts the three-step process of pulping, washing vegetables and absorbing water, and the seaweed cakes made are uniform in size, uniform in thickness and firm in shape. 5 Dehydration: dehydration with a centrifugal dehydrator, the dehydration time should be appropriate, too short is not conducive to drying, too long will cause the weakening of adhesion, so that the edge of the cake is prone to floating edge, after drying Caipi fluff, affecting the luster and quality. 6 Drying: Use a continuous dryer or drying room to dry, reduce the water content of the cake to 8% to 10%. 7 stripping vegetables: dry dried seaweed cake cooling 5 to 10 minutes, slightly damp to stripping vegetables when not crisp, should pay attention to take light, light, fine peel, so as not to crush the degradation. 8 clean classification: remove the impurities on the cake, the algae, brush dust, in strict accordance with the specifications of the quality of classification. 9 Secondary drying: After the cake has been cleaned and graded, it is easy to absorb moisture and can not be stored for a long time. It needs to be dried twice, and the moisture content should be reduced to about 6%. It can be preserved for one year without deterioration. 10 packaging storage: the use of closed plastic bags, fast packaging, stored in a dry and ventilated warehouse.
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