After removing water, add 30% (by weight) salt and mix thoroughly with a blender. Then put it into a container and marinate it under pressure for half a day. Then, the marinated kelp was put into a frame and dehydrated for 6 hours under appropriate pressure. After dehydration, add about 1% salt, fully stir with a blender, and put it in a container for later use. If it is stored in a cold storage (about -5℃), it will not change color for a long time.
2. Dried kelp: Fresh kelp is dried by sunlight or dryer. Fresh kelp for salting and drying should be thin in terms of utilization and quality. In addition, the selection of mixed kelp can reduce the cost.
3. Seaweed seasoning: (1) Seasoning treatment of marinated kelp: Wash marinated kelp (salt content is about 25-28%) with water, put it in a suitable container, and desalt it in water until the salt concentration is about 1- 1.5%, which takes about 1. After desalting, dehydrate with a dehydrator for about 30 ~ 45 seconds.
Then soak kelp in seasoning liquid without sweeteners such as sugar and cook it. The main reason for not using sweeteners is that it may lead to excessive swelling of kelp. The flavoring liquid is selected from soy sauce, cooking wine, sorbose solution, sodium glutamate, glycylglycine, roe, sodium inosinate, pepper, etc. , soluble in 100℃ boiling water. Kelp is boiled in this seasoning liquid for 1 hour, and the seasoning liquid is completely immersed in kelp, making kelp soft. Then, put the kelp into the frame to remove the liquid.
Then, the dehydrated kelp is placed on the net and dried at about 60℃ with a dryer until the moisture content of kelp reaches 20%. It takes eight hours.
(2) Seasoning dried kelp: remove sand, dirt and other attachments with a brush, and rinse dried kelp with clear water. After that, kelp was soaked in 1% acetic acid solution at about 80℃, and stirred and soaked for 3 hours from time to time.
Then take it out of the acetic acid solution, rinse it with clear water, remove the water, and soak it in 15% salt solution containing 0.2% plant decomposing enzyme at 40℃ for half a day.
The kelp taken out of the solution is as soft as fresh kelp. After the water is removed, it is dehydrated by a dehydrator. Then, like marinated kelp, soak it in seasoning liquid and boil it dry. In order to accelerate the softening of kelp meat, 0.05 ~ 0.3% phosphate should be added.
Pickled kelp and dried kelp retain the original fragrance and natural sweetness of kelp, and with the treatment of the above seasonings, delicious and soft semi-finished kelp is made.