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Wakame harvest processing
Harvest method Undaria can be harvested according to its growth condition, using whole harvesting or inter-cut harvesting, usually grasping, and a neat line of wakame is taken to rectify, and the size is different, and it is the condition of continuous continuation. . In addition, wakame with poor color should be cultivated and then harvested. Specially cultivated can be used to reduce fertilizer or change farming methods so as to achieve harvesting requirements. Wakame harvesting usually occurs between March and April. When the spores of a certain size grow on both sides of the base, they can be harvested. Early harvest, although algae fresh, but the algae is small, fresh and dry ratio. Late harvest, although fresh and dry than small, high yield, but the algae aging does not meet export standards. Therefore, it is very important to grasp the appropriate harvest period in production. 573 Processing Techniques Wakame is processed in various ways. It can be directly processed into light-dried products, as well as frozen and processed into salted products. 1) Drying process: Select dry and dry, wash the corner of the wakame in the middle of the threat, hang exposure, dry and dry, move to the mat on the sun, until the sun closed room for preservation. 2) Frozen processing: cut the washed vegetables to the roots, stems and shoots, cut them into pieces every 10 meters, put them into boiling water, scald them, remove them until they are green, and then store them in the freezer. package. 3) Saline processing: This is currently the main processing method. Its products are divided into two kinds of leaves and stems. Usually the leaves are exported to Japan and the stems are sold in the domestic market. In order to ensure the processing quality, the following processing procedures should be strictly followed in the processing process. . Processing process: selection of food → selection of dishes → over boiling water → cooling → mixing salt → product selection → dehydration packaging → storage preservation Wakame salt processing key: First, we must grasp the hot food time, the second is to master The amount of salt. For hot food to keep the water boiling, the amount of one serving should not be much, and one fifth of the amount of water is appropriate. The scalding time is 30-50 seconds. After the scald, it should be cooled quickly to make it cool. The cool vegetables should be immediately dehydrated and mixed with salt, using 50% of the weight of the vegetables. After 36 hours of salting, dehydration can be taken out and the stems and leaves can be separated and packaged, and then stored in the storage. The temperature of the storage should not exceed 10°C.