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1 processing process; raw materials (dried kelp) → shredded → soaked → cooking → drain → drying → seasoning → sterilization → packaging → finished product.
2 process points:
Raw material treatment: Select the light dry kelp of algae which is suitable for hypertrophy and ripeness, and remove the roots, yellow and white sides, and spots with decayed spots and holes.
Shred wire: The selected kelp is cut into the shredder. The width of the wire can be narrow, but the requirement is uniform, generally 0.2 mm. Soaking: soaking in dilute acid solution for 15 to 20 minutes, then rinse with water for 2 to 4 minutes to remove impurities.
Cooking: Boil in a cooking pot for 2 to 3 minutes to kill the microorganisms on the kelp surface and cook them.
Draining, drying: After cooking, the kelp is centrifuged to remove water as much as possible, and it is dried after cooling. There are two kinds of drying methods: artificial and natural drying. Artificial drying is often used in production. Kelp dried after the moisture content of 12% or less. Seasoning: Different products have different requirements and characteristics. The current production of spicy, delicious and other varieties, the main ingredients are pepper noodles, monosodium glutamate, salt, sugar, peanut oil, sesame oil and so on. By mixing various seasonings with dried kelp in different proportions, flavored kelps of different flavors are produced.
Sterilization and packaging: The seasoning kelp is sterilized by ultraviolet rays and then packed in plastic bags. Generally, each bag weighs 150 grams and each bag weighs 15 grams. The finished product has a shelf life of six months in a dry, cool warehouse.
3 Seasoning preparation: The currently produced fast-food seasoning kelp is mostly spicy and spicy. The preparation of the seasoning liquid is: 1 kg of raw seaweed (after shredded, washed, steamed, and dried) and 216 g of white granulated sugar, 58 .3 grams of sesame oil, 233 grams of salt, 150 grams of monosodium glutamate, 150 grams of sterilized pepper noodles, after thoroughly mixing, you can get 1.6 kilograms of seasoning kelp.
4 Quality requirements and product standards: seasoning dried kelp is used directly after boiling soup or used as a cold dish. Therefore, its health indicators are more stringent.
Sensory index requirements: the color is green, brown; the shape of the organization requires a more uniform shape; taste is suitable for salty sweet, normal taste; no sediment impurities.
Physicochemical indicators: moisture ≤ 29%; salt (as NaCI) ≤ 20%.
Bacterial index requirements: the total number of bacteria (cells/gram) ≤ 3000; E. coli group (cells/100 grams) ≤ 30; pathogenic bacteria can not be detected.
5 processing equipment: kelp production equipment has basically achieved mechanization, the main mechanical equipment has kelp cutting machine, steam boiler, double retort, drying equipment and sealing machine. In 1987, Dalian has tried to make special kelp cutters.
The processing technology of cooked dry kelp
At present, the seasoning kelp is a kind of convenient small packaged soup dish, the main varieties are spicy, spiced, oyster sauce and other flavors, its main raw material is cooked dried kelp, vice materials are salt, sugar, monosodium glutamate, pepper noodles, spiced noodles, etc. . Kelp, which can be boiled with boiling water, becomes a delicious soup dish. It can also be used as a seasoning for other dishes.