Salted wakame production method:

    1 . Materials handling at sea harvesting seaweed , the best covered with drop cloths to prevent sunlight, light rain Avoid contact with people , quickly transported to the workplace , the roots cut by hand , ears, and rushed with clean seawater surface of the dish sediment impurities , debris , and fully drained .

    2 . Hot wash time should be strictly controlled in 27-34 seconds , the temperature at 90 ℃ ~ 95 ℃ between , depending on degree of flexibility in vegetables Laonen . - Like water to the full, stir to evenly dish with water ratio of 15 kg : 300 kg , blanching time is short , the food body unfamiliar ; too long , vegetables soften body , there is no flexibility .

    3 . Dehydrated using regular flow of cooling water, the secondary cooling method . During the cooling process , but also to fully stir dish and allowed to cool sufficiently to prevent residual heat left in the dish

Body , causing discoloration metamorphism . After cooling, the perforated flow into the box, placed in the pressure dewatering machine, dewatering 15 to 30 minutes , dehydrated in 30% to 40% can be.

    4 . Salt dehydrated by adding 30 % to 35 % salt , mix salt with a machine , stir and then put into the pool pickles , salted time in between 48 to 52 hours , measuring pickles pool corners , brine should Baume 21 to 23 degrees , if less than this Baume , should continue to salt. Salted process, should be on the menu screens and other body coverings Gabe prevent sunlight. Salted with saturated brine wash dishes miscellaneous surface algae and impurities , release dehydration pool , the salt bags or heavy objects , dehydration 2 to 4 days.

    5 . Trimming packaging will dehydrated seaweed Levin , on a workbench, first remove the roots ministries, including the serrated leaves part cut dieback of 5 to 10 cm , and then the dish body ripped from the middle stem , leaves remain on 0 . 15 ~ 0.2 cm thin stems attached dish body , the amount of its fine stem length , generally based on the requirements of foreign , stem length 50 cm above a grade , 30 to 50 cm for the two products, 20 to 30 centimeters three products, reasonable food process, from quality inspector inspection checks , eliminate discoloration deterioration dish , put scraps , food processing exhausted, dehydrated again , making food less than 60% moisture content . Dish again poured a workbench, carefully check , excluding miscellaneous algae, dead leaves, serrated leaves, remove the dish surface floating salt , trimming some unqualified or mixed-level menu , and then wrapped with a plastic bag to Levin , net 15 kg , allowing water to 300 grams , into the sealed carton , you can export . Can also be stored in the refrigerator , the temperature requirements at between -5 ℃ ~ -15 ℃ .