Processing method of salted kelp

Abstract

The invention discloses a processing method of salted kelp. The processing method includes the steps of (1), selecting materials; (2), cleaning; (3), blanching, to be more specific, blanching the kelp with water of 80-85 DEG C for 15-30 seconds, wherein normally the weight ratio of the water to the kelp is (4.5-5.5):(0.8-1.5); (4), cooling; (5), draining for the first time; (6) mixing with salt, to be more specific, adding refined salt with the weight being 30-35% of the weight of the kelp into the kelp, adding preservatives with the weight being 3-5%.. of the weight of the kelp, and evenly stirring to guarantee that the kept does not rot; (7), pickling with salt; (8), draining, and performing self-pressure dewatering for 5 days until the water content is lowered to 50%. The processing method has the advantages that the problem that the kelp processed by methods in the prior art is poor in quality is solved, the processing quality of the kelp is improved, the method is simple in step and high in operability, and the kelp processed by the method is elastic, non-sticky, free of salting out, free of impurities, free of odor, free of evident kelp smell and astringency, bright green in color and crispy and tender in taste.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of salted kelp. Background technique [0002] As we all know, kelp is also known as kelp, which is rich in various nutrients such as iodine, minerals, carbohydrates, and protein, and physiologically active ingredients such as dietary fiber. In addition, it also contains β-carotene, thiamine, riboflavin, Vitamins and other nutrients are extremely rich. But because sea-tangle is tan in appearance, and bitter fishy smell is heavier, inelastic, sticky, pan-salt, has impurity and peculiar smell, brings certain difficulty to edible and further processing. Therefore, improving the color and luster of above-mentioned sea-tangle, reducing the fishy smell of sea-tangle etc. have become the common problems of sea-tangle food processing. Contents of the invention [0003] The purpose of this invention is to provide a kind of processing method of salted kelp. [0004]...

AI Technical Summary

Problems solved by technology

However, because the appearance of kelp is brown, and the bitter smell is heavy, it is inelastic, sticky, salty, has impurities and peculiar smell, which brings certain difficulties to eating and further processing.