The sea knot is called "Kunbu" in Japanese, and everyone calls it kelp, but is it? Sell it first. When the merchants first bought the kelp, they were all dry, so they had to soak it in vinegar-added water for three minutes, so that the umami flavor could be emitted.
After that, the mop-like sea belt is taken out to control the water. After half a day, the kelp is so rare that the eyebrows drop straight (this stalk is so cold, will no one see it ...)
After putting it in order, cut it into small pieces 15 cm long and tie it later ~
The worker tied the kelp knot manually, yes, artificially. After "peeling peanuts" and "weaving wigs", the grandmother had another job to do ... If the kelp is too wide, it needs to be torn and tied again.
Rumor has it that "kelp" and "kelp" are the same thing, but is it really? I looked up this question when I looked at the jealous kelp ... In the biological classification, one is Laminaria of Laminariaceae of Laminariaceae of Laminariaceae, and the other is Laminariaceae of Laminariaceae. The boundary, phylum, class, order, family, genus and species are different here, so "kelp" and "kelp" are really different.
However, when the Japanese call kelp Kunbu, they actually follow the saying of "nylon cloth" in China's ancient "Er Ya Shi Cao", and when we introduced Japanese kelp, we also introduced the name of "Kunbu", so there was the saying that Kunbu was kelp.
Proofreading: Jiang Xiaosang and Wang Chacha
The Gif in this paper is taken from THE MAKING Video 280 of The Science Channel in Japan.
Hello, everyone, I'm Lamian Noodles. I have been engaged in the catering industry for many years and have rich catering experience. How is the sea knot cooked by Guandong made? That's where the Guandong cooking is!
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Guandong Cooking is a kind of cuisine originated from kanto region, also known as Black Wheel! Because of its rich ingredients and delicious soup base, it is loved by people!
Usually, the ingredients used include: radish, eggs, potatoes, kelp, fish balls, fish or bean products, and each of these ingredients is placed in a different gridding pot!
Then use the broth made of kelp and Muyu flowers to cook slowly. After cooking, some people like to eat the original flavor, and some people like to eat it with mustard sauce and Chili sauce!
To put it simply, Guandong Cooking is actually similar to all kinds of Shuan Chuan in different parts of China!
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Thallus Laminariae is very similar to kelp, but slightly different. Thallus Laminariae, that is, kelp knots in Guandong cooking, is now farmed artificially in Japan. After harvesting, the roots are removed, then cleaned, and then hung for drying. After it is completely dried, it begins to be packaged into bundles, and then it is sent to a processing factory for secondary processing!
Then the processing factory will carry out a series of processing procedures on the raw materials, and then make them into products of different forms and shapes, and finally circulate them to the market for sale!
The sea knot in Guandong cooking is one of them!
Processing procedure of kelp!
(1) For raw material treatment, light-dried kelp with thick algae body and suitable maturity is selected. Lightly dry or salt dry kelp to rehydrate it, and remove roots, yellow and white edges, rotten spots and holes. Fresh kelp mainly removes sediment and other dirt.
(2) soaking kelp in acetic acid solution to remove the fishy smell of kelp.
(3) Shredding, desanding, and washing. Cut kelp into filaments with a width of 3~4 mm by hand or with a shredding machine. The filaments can be wide or narrow, but the requirements are uniform. Rinse with clean water to remove the sediment as much as possible.
(4) Soaking seasoning liquid seasoning liquid ingredients are mainly refined salt, sugar, soy sauce, monosodium glutamate, vinegar essence, sorbic acid and so on. According to different mouthparts, the ingredients are prepared into seasoning, kelp is soaked in seasoning liquid, and then cooked.
(5) Draining, drying and cooking the kelp, using a centrifuge to get rid of the water as much as possible, and then drying after cooling. There are two drying methods: manual drying and natural drying. Manual drying is often used in production. The moisture content of dried kelp is below 12%.
(6) Packaging and sterilization: Bagging according to the specified weight, with each package of100 ~ 200g, and high-density polyethylene bags or composite film retort pouch. Sterilize in 100 C hot water 10 min. Seasoned kelp can also be packaged after ultraviolet sterilization and disinfection.
(7) cooling, packaging and sterilizing, namely cooling to 40 C with cold water, taking out and drying, and packaging.
Summary: The processing procedures of kelp and kelp are basically the same, but they are different. The processing of kelp retains the original flavor of ingredients to the greatest extent, while kelp has more taste changes and product richness!
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Thallus Laminariae belongs to laminariales, and Laminaria japonica belongs to laminariales. Laminaria japonica is thinner than kelp, and its appearance is black. After soaking, it is flat and leaf-shaped, with small teeth or whole edges. Kelp is usually black-brown or green-brown, and will swell into a flat strip after soaking. The contents of nutrients and polysaccharides in kelp are higher than those in kelp.
In addition, the growth environment of kelp is cleaner than that of kelp, but both of them have a fishy smell, so in many cases, the latter two can be substituted for each other when used for cooking seafood soup, but the price of kelp is higher than the market price of kelp!
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