Processing process of seaweeds

Abstract

The invention discloses a processing process of seaweeds. The processing process of seaweeds comprises the following step of putting the seaweeds into a multifunctional roller all-in-one machine to besubjected to water removal through spinning, salt screening, sand screening, rolling, scattering and drying to obtain a finished product. The product processed by the process disclosed by the invention has the advantages of low cost, high yield, good appearance and long storage time.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a seaweed processing technology. Background technique [0002] Seaweed is algae with a very high water content. Taking one ton of fresh seaweed as an example, only 50-100 kg of finished product can be obtained from dried seaweed. [0003] Seaweed includes kelp, seaweed, and asparagus, which are fresh and tender seaweeds rich in seawater. This process is especially for kelp seedlings and asparagus, because they are extremely fresh and tender, they cannot be dried and further processed by the current process. [0004] The traditional seaweed drying process is to heat in a closed space. When the water continues to evaporate at high temperature, it will cause a steamer effect. Since the seaweed cannot be stirred and rolled, it will cause uneven heating, seaweed is cooked before it is dry, and the drying time is too long. The seaweed gel melts and ov...

AI Technical Summary

Problems solved by technology

This process is especially for kelp seedlings and asparagus, because they are extremely fresh and tender, the current process cannot be dried for further processing

[0004] The traditional seaweed drying process is to heat in a closed space. When the water continues to evaporate at high temperature, it will cause a steamer effect. Since the seaweed cannot be stirred and rolled, it will cause uneven heating, seaweed is cooked before it is dry, and the drying time is too long. The seaweed gel melts and overflows, and the finished product takes a long time to soak, changing the algae phase, seaweed adhesion, poor quality, and poor taste

Moreover, the drying work site is large, there are many equipments, there are many operators, and the cost is high.

Therefore, the kelp seedlings and asparagus currently on the market are still in the salting stage, because they all use traditional processing techniques without further optimization and innovation.

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