Processing technology of salted shredded kelp
Through the short-term bleaching and salting process for appropriate temperature, the problems of concentration and inconsistent quality during the kelp harvest period are solved, the high quality and economic benefits of kelp silk are achieved, the rot and waste are reduced, and the taste and flavor of kelp silk is ensured. Eat and reduce production costs.
Patent Information
- Application Number
- CN202411429093.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-14
- Publication Date
- 2025-01-10
AI Technical Summary
The existing kelp processing technology has problems such as concentrated kelp harvest period, leading to oversupply, cheap prices, inconsistent quality, rotten waste and inconvenient consumption, especially the inappropriate bleaching temperature and time, and the loss of flavor after salting and drying.
Using the temperature-appropriate short-term bleaching technology and salting technology, the bleaching cleaning machine is used for short bleaching and cooling water washing, and after dehydration, salt and kelp are mixed according to different harvest periods, and salting is carried out for 48-60 hours. Store in a freezer in -18℃, trim, shred, and then salt, and finally freeze and store to extend the shelf life.
The high quality, stability and economic benefits of kelp silk are achieved, reducing rot and waste, ensuring the taste and flavor of kelp silk is suitable for consumption, and reducing production costs.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of kelp processing, and in particular to a processing technology of salted kelp shreds. Background Art
[0002] Kelp is rich in iodine, fucoidan, mannitol, dietary fiber, sodium alginate and other bioactive substances. As a nutritious edible seaweed, it is a typical natural health food with high minerals, medium protein and low calories. Kelp can prevent and treat goiter, promote intellectual development, and has important pharmacological effects in lowering blood pressure, lowering blood lipids, lowering blood sugar, anti-thrombosis, anti-coagulation, anti-oxidation and anti-tumor. Kelp colloid can combine with radioactive substances to promote the excretion of toxins from the intestines. Seaweed polysaccharides can reduce the damage of isotopes to the human immune function and reduce the accumulation of radioactive substances in the body. It has strong anti-radiation ability. For this reason, kelp has high medicinal and health value. However, my country's kelp industry has the disadvantages of high output, low production and processing utilization rate, and low comprehensive utilization level of kelp. The mature season is generally after Qingming every year, and the harvest ends around the summer solstice. During this period, the south coincides with the plum rain season. Due to climate reasons, a large amount of rot and waste often occurs. Salted kelp silk can be frozen and stored after production to solve this problem, so that kelp resources can be fully utilized.
[0003] The maturity period of kelp generally lasts about 60 days. The harvest time of kelp in different sea areas is inconsistent. It can be divided into three harvest periods: early harvest, mid-harvest and late harvest. Due to the concentrated harvest period, the market supply of kelp is sufficient, the market competition is fierce, and the price is cheap. Therefore, the large amount of harvested kelp is first frozen in the freezer after pre-processing, and then taken out of the freezer to thaw and process into kelp silk when the kelp is off-season, which can improve economic benefits.
[0004] In the blanching process of kelp pre-treatment, the blanching temperature and time directly affect the color and quality of the kelp. Kelps at different maturity stages have different textures and different requirements for blanching temperature and time, so they need to be blanched separately. When the frozen kelp is taken out and thawed, different thawing methods also directly affect the quality of the kelp, and the thawing method has become an important technical parameter. In addition, salting of kelp can not only kill or inhibit kelp spoilage bacteria, thereby extending the shelf life of kelp, but also has a dehydrating effect on kelp, which helps to inhibit the growth of spoilage bacteria. The kelp can restore its original flavor after rehydration before consumption. For this reason, the amount of salt added to the kelp has also become a major technical parameter in the production process of salted kelp shreds; the existing processing of kelp has the following disadvantages:
[0005] 1. The kelp harvest period is concentrated from April to June. The market is in oversupply, market competition is fierce, and prices are cheap. Currently, there is a lack of development and application of kelp refrigeration and preservation technology.
[0006] 2. Among the existing processing technologies, some kelp are steamed at high temperatures (some up to 100°C), while some are steamed at low temperatures (50°C-60°C) but for long times (up to 20 minutes), which affects the quality of the kelp, such as color and taste.
[0007] 3. Since kelp from different harvest periods has different textures, using the same blanching temperature will result in uneven kelp quality.
[0008] 4. Some people dry the salted kelp, and the dried kelp will lose some of its inherent flavor after being rehydrated.
[0009] 5. It is not convenient to eat. Summary of the invention
[0010] 1. Technical solution
[0011] In order to solve the above technical problems, the present invention provides a processing technology for salted kelp shreds, comprising the following steps:
[0012] (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp should be temporarily stored in a cool, clean, and ventilated place.
[0013] (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine. The blanching temperature is set according to the kelp harvest period. The blanching time is 1 to 2 minutes. After a short blanching, the kelp is sterilized or bacteriostatic, and the color changes from brown to turquoise, and most of the gravel falls off and is removed;
[0014] (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling and washing. After five washings in the cleaning tank, all the surface sand and gravel are removed.
[0015] (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 1 to 3 minutes to obtain dehydrated kelp;
[0016] (5) Mixing with salt: The dehydrated kelp is directly transported into a tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 1 to 5 minutes to achieve a thorough mixing of the kelp and the salt;
[0017] (6) Salting: The kelp mixed with salt is put into woven bags, each bag is 25 kg, and stacked in a salting pond for salting for 48-60 hours to obtain salted kelp;
[0018] (7) Frozen storage: Prepare a foam box, take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and then put it into a -18°C freezer. The storage period can be up to one year;
[0019] (8) Thawing: Take out the salted kelp from the freezer, place it in a 500-liter plastic barrel at a mass ratio of kelp to seawater of 1:1, and thaw it at 4°C for 12 to 24 hours;
[0020] (9) Trimming and slicing: Cut off the kelp head, remove the irregular and thin parts of the kelp edge, and cut the kelp slices into about 50 cm lengths. The cut scraps can be used as bait for abalone and sea cucumber farming;
[0021] (10) Cutting and knotting: Cut the trimmed kelp slices with a shredder into kelp shreds of 50 cm in length and 3 mm in width, and use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg;
[0022] (11) Re-salting: adding refined salt at a mass ratio of 10% to the kelp, and fully mixing the kelp shreds and the fine powdered salt to obtain salted kelp;
[0023] (12) Packaging: Packing the salted kelp in small bags of 1.5 kg each;
[0024] (13) Frozen storage: After the salted kelp shreds are packaged, they are boxed and stored in a -18°C freezer.
[0025] Preferably, the blanching temperature of the kelp in step (2) is as follows: 82°C±2°C, 87°C±2°C, and 92°C±2°C in the early, middle, and late stages of harvest, respectively.
[0026] Preferably, the dehydration time in step (4) is 2 minutes.
[0027] Preferably, in step (5), the salt and kelp are mixed by rolling for 2 minutes.
[0028] Preferably, the salting time in step (5) is 48 hours.
[0029] Preferably, the size of the foam box in step (7) is 48 cm in length × 34 cm in width × 12 cm in height.
[0030] Preferably, the salted kelp shreds are thawed before consumption, the refined salt is washed off, and then the shreds are rehydrated for 20 to 30 minutes.
[0031] 2. Beneficial effects
[0032] The present invention provides a processing technology for salted kelp shreds. Compared with the prior art, the present invention has the following beneficial effects:
[0033] (1) The harvested kelp is first processed into salted kelp and stored in a frozen state at -18°C. It can then be processed into kelp shreds in real time according to market demand. This can reduce the waste caused by the rotting and deterioration of kelp, and the kelp shreds produced in real time are of excellent quality and good economic benefits.
[0034] (2) The appropriate temperature and short-time blanching technology is used, and different blanching temperatures are applied to kelp in different harvest periods. The kelp shreds produced are of excellent quality and relatively consistent, avoiding unevenness.
[0035] (3) The salted kelp is thawed in -4℃ seawater, which can reduce the fishy smell of the kelp and improve the sensory quality of the kelp shreds.
[0036] (4) Refined salt is used to mix with kelp shreds, so that the kelp shreds are fully in contact with the salt. The appropriate amount of salt can prevent the kelp from spoiling and can also save production costs.
[0037] (5) Before eating, thaw the kelp shreds, wash off the refined salt, and then rehydrate for 20 minutes to 30 minutes. The kelp shreds will have a comfortable taste, be crispy and tender, and have less fishy smell. DETAILED DESCRIPTION
[0038] Example 1
[0039] (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp is directly transported to the kelp processing factory and temporarily stored in a cool, clean, and ventilated place.
[0040] (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine (12 meters long × 1.5 meters wide × 2 meters high). The blanching temperature is set according to the kelp harvest period. The blanching temperatures of 80°C, 85°C, and 90°C are used in the early, middle, and late stages of the harvest, respectively (the temperature is adjusted appropriately according to the different textures of each crop of kelp). The blanching time is 1.5 minutes. After a short period of blanching, the kelp is sterilized or antibacterial, and its color changes from brown to turquoise, and most of the gravel falls off and is removed.
[0041] (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling water washing. After five washings in the cleaning tank, all the surface sand and gravel are removed.
[0042] (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 2 minutes to obtain dehydrated kelp.
[0043] (5) Mixing with salt: The dehydrated kelp is directly transported into a tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 2 minutes to achieve a thorough mixing of the kelp and the salt.
[0044] (6) Salting: The kelp mixed with salt is put into woven bags, 25 kg per bag, and piled in a salting pool for 50 hours. During this period, the added salt dissolves and the salt water seeps out, and the kelp and salt are fully mixed and contacted to obtain salted kelp.
[0045] (7) Frozen storage: Prepare a foam box (48 cm long × 34 cm wide × 12 cm high), take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and put it into a -18℃ freezer. The storage period can be up to one year.
[0046] (8) Thawing: Take out the salted kelp from the freezer and place it in a 500-liter plastic barrel at a mass ratio of kelp to seawater of 1:1. Thaw it at 4°C for 15 hours. Thawing in refrigerated seawater can ensure the quality of the thawed kelp.
[0047] (9) Trimming and slicing: Cut off the kelp head, remove the uneven and thin parts of the kelp edge, and cut the kelp slices into lengths of about 50 cm. This is conducive to standardized packaging. The cut scraps can be used as bait for abalone and sea cucumber farming.
[0048] (10) Shredding and knotting: Cut the trimmed kelp slices with a shredder into 50 cm long x 3 mm wide kelp shreds. Use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg.
[0049] (11) Re-salting: Add refined salt at a mass ratio of 10% to kelp, and mix the kelp shreds and fine powdered salt thoroughly to obtain salted kelp.
[0050] (12) Packaging: The salted kelp is packaged in small bags of 1.5 kg (different sizes are available).
[0051] (13) Frozen storage: After the kelp shreds are packaged, they are packed into boxes and stored in a -18℃ freezer.
[0052] Before eating, the salted kelp shreds should be thawed, the refined salt should be washed off, and then rehydrated for 20 minutes.
[0053] Example 2
[0054] (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp is directly transported to the kelp processing factory and temporarily stored in a cool, clean, and ventilated place.
[0055] (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine (12 meters long × 1.5 meters wide × 2 meters high). The blanching temperature is set according to the kelp harvest period. The blanching temperatures of 80°C, 85°C, and 90°C are used in the early, middle, and late stages of the harvest, respectively (the temperature is adjusted appropriately according to the different textures of each crop of kelp). The blanching time is 1 minute. After a short period of blanching, the kelp is sterilized or antibacterial, and its color changes from brown to turquoise, and most of the gravel falls off and is removed.
[0056] (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling water washing. After five washings in the cleaning tank, all the surface sand and gravel are removed.
[0057] (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 1 minute to obtain dehydrated kelp.
[0058] (5) Mixing with salt: The dehydrated kelp is directly transported into the tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 1 minute to achieve a thorough mixing of the kelp and the salt.
[0059] (6) Salting: The kelp mixed with salt is put into woven bags, 25 kg per bag, and piled in a salting pool for 48 hours. During this period, the added salt dissolves and the salt water seeps out, and the kelp and salt are fully mixed and contacted to obtain salted kelp.
[0060] (7) Frozen storage: Prepare a foam box (48 cm long × 34 cm wide × 12 cm high), take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and put it into a -18℃ freezer. The storage period can be up to one year.
[0061] (8) Thawing: Take out the salted kelp from the freezer and place it in a 500-liter plastic barrel at a mass ratio of kelp to seawater of 1:1. Thaw it at 4°C for 12 hours. Thawing in refrigerated seawater can ensure the quality of the thawed kelp.
[0062] (9) Trimming and slicing: Cut off the kelp head, remove the uneven and thin parts of the kelp edge, and cut the kelp slices into lengths of about 50 cm. This is conducive to standardized packaging. The cut scraps can be used as bait for abalone and sea cucumber farming.
[0063] (10) Shredding and knotting: Cut the trimmed kelp slices with a shredder into 50 cm long x 3 mm wide kelp shreds. Use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg.
[0064] (11) Re-salting: Add refined salt at a mass ratio of 10% to kelp, and mix the kelp shreds and fine powdered salt thoroughly to obtain salted kelp.
[0065] (12) Packaging: The salted kelp is packaged in small bags of 1.5 kg (different sizes are available).
[0066] (13) Frozen storage: After the kelp shreds are packaged, they are packed into boxes and stored in a -18℃ freezer.
[0067] Before eating, the salted kelp shreds were thawed, the refined salt was washed off, and then rehydrated for 23 minutes.
[0068] Example 3
[0069] (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp is directly transported to the kelp processing factory and temporarily stored in a cool, clean, and ventilated place.
[0070] (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine (12 meters long × 1.5 meters wide × 2 meters high). The blanching temperature is set according to the kelp harvest period. The blanching temperatures of 84°C, 89°C, and 94°C are used in the early, middle, and late stages of the harvest, respectively (the temperature is adjusted appropriately according to the different textures of each crop of kelp). The blanching time is 1.8 minutes. After a short period of blanching, the kelp is sterilized or antibacterial, and its color changes from brown to turquoise, and most of the gravel falls off and is removed.
[0071] (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling water washing. After five washings in the cleaning tank, all the surface sand and gravel are removed.
[0072] (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 2.6 minutes to obtain dehydrated kelp.
[0073] (5) Mixing with salt: The dehydrated kelp is directly transported into a tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 4 minutes to achieve a thorough mixing of the kelp and the salt.
[0074] (6) Salting: The kelp mixed with salt is put into woven bags, 25 kg per bag, and piled in a salting pool for 55 hours. During this period, the added salt dissolves and the salt water seeps out, and the kelp and salt are fully mixed and contacted to obtain salted kelp.
[0075] (7) Frozen storage: Prepare a foam box (48 cm long × 34 cm wide × 12 cm high), take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and put it into a -18℃ freezer. The storage period can be up to one year.
[0076] (8) Thawing: Take out the salted kelp from the freezer and place it in a 500-liter plastic barrel at a ratio of kelp to seawater of 1:1 (mass ratio). Thaw it at 4°C for 20 hours. Thawing in refrigerated seawater can ensure the quality of the thawed kelp.
[0077] (9) Trimming and slicing: Cut off the kelp head, remove the uneven and thin parts of the kelp edge, and cut the kelp slices into lengths of about 50 cm. This is conducive to standardized packaging. The cut scraps can be used as bait for abalone and sea cucumber farming.
[0078] (10) Shredding and knotting: Cut the trimmed kelp slices with a shredder into 50 cm long x 3 mm wide kelp shreds. Use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg.
[0079] (11) Re-salting: Add refined salt at a mass ratio of 10% to kelp, and mix the kelp shreds and fine powdered salt thoroughly to obtain salted kelp.
[0080] (12) Packaging: The salted kelp is packaged in small bags of 1.5 kg (different sizes are available).
[0081] (13) Frozen storage: After the kelp shreds are packaged, they are packed into boxes and stored in a -18°C freezer.
[0082] Before eating, the salted kelp shreds should be thawed, the refined salt should be washed off, and then rehydrated for 25 minutes.
[0083] Example 4
[0084] (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp is directly transported to the kelp processing factory and temporarily stored in a cool, clean, and ventilated place.
[0085] (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine (12 meters long × 1.5 meters wide × 2 meters high). The blanching temperature is set according to the kelp harvest period. The blanching temperatures of 84°C, 89°C, and 94°C are used in the early, middle, and late stages of the harvest, respectively (the temperature is adjusted appropriately according to the different textures of each crop of kelp). The blanching time is 2 minutes. After a short period of blanching, the kelp is sterilized or antibacterial, and its color changes from brown to turquoise, and most of the gravel falls off and is removed.
[0086] (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling water washing. After five washings in the cleaning tank, all the surface sand and gravel are removed.
[0087] (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 3 minutes to obtain dehydrated kelp.
[0088] (5) Mixing with salt: The dehydrated kelp is directly conveyed into a tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 5 minutes to achieve a thorough mixing of the kelp and the salt.
[0089] (6) Salting: The kelp mixed with salt is put into woven bags, 25 kg per bag, and piled in a salting pool for 60 hours. During this period, the added salt dissolves and the salt water seeps out, and the kelp and salt are fully mixed and contacted to obtain salted kelp.
[0090] (7) Frozen storage: Prepare a foam box (48 cm long × 34 cm wide × 12 cm high), take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and put it into a -18℃ freezer. The storage period can be up to one year.
[0091] (8) Thawing: Take out the salted kelp from the freezer and place it in a 500-liter plastic barrel at a ratio of kelp to seawater of 1:1 (mass ratio). Thaw it at 4°C for 24 hours. Thawing in refrigerated seawater can ensure the quality of the thawed kelp.
[0092] (9) Trimming and slicing: Cut off the kelp head, remove the uneven and thin parts of the kelp edge, and cut the kelp slices into lengths of about 50 cm. This is conducive to standardized packaging. The cut scraps can be used as bait for abalone and sea cucumber farming.
[0093] (10) Shredding and knotting: Cut the trimmed kelp slices with a shredder into 50 cm long x 3 mm wide kelp shreds. Use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg.
[0094] (11) Re-salting: Add refined salt at a mass ratio of 10% to kelp, and mix the kelp shreds and fine powdered salt thoroughly to obtain salted kelp.
[0095] (12) Packaging: The salted kelp is packaged in small bags of 1.5 kg (different sizes are available).
[0096] (13) Frozen storage: After the kelp shreds are packaged, they are packed into boxes and stored in a -18℃ freezer.
[0097] Before eating, the salted kelp shreds should be thawed, the refined salt should be washed off, and then rehydrated for 30 minutes.
[0098] The above-described embodiments only express the preferred embodiments of the present invention, and the description thereof is relatively specific and detailed, but the present invention is not limited to these embodiments. It should be noted that it is obvious to those skilled in the art. Without departing from the purpose of the present invention, any improvement made shall fall within the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.
Claims
1. A process for processing salted kelp shreds, characterized in that: The following steps are involved: (1) Harvesting kelp: When the kelp is mature, select fresh, thick, and appropriately sized purple-brown kelp leaves. The leaves should be intact and diseased leaves should be removed. The harvested kelp should be temporarily stored in a cool, clean, and ventilated place. (2) Blanching and washing: The harvested kelp is washed in a blanching and washing machine. The blanching temperature is set according to the kelp harvest period. The blanching time is 1 to 2 minutes. After a short blanching, the kelp is sterilized or bacteriostatic, and the color changes from brown to turquoise, and most of the gravel falls off and is removed; (3) Cooling and cleaning: After blanching, the kelp is directly transported to the cleaning tank for cooling and washing. After five washings in the cleaning tank, all the surface sand and gravel are removed. (4) Dehydration: The washed kelp has a high water content and is dehydrated in a dehydrator for 1 to 3 minutes to obtain dehydrated kelp; (5) Mixing with salt: The dehydrated kelp is directly transported into a tumbling machine, and edible coarse salt is added at a mass ratio of 35% to the kelp. The salt and kelp are tumbled and mixed for 1 to 5 minutes to achieve a thorough mixing of the kelp and the salt; (6) Salting: The kelp mixed with salt is put into woven bags, each bag is 25 kg, and stacked in a salting pond for salting for 48-60 hours to obtain salted kelp; (7) Frozen storage: Prepare a foam box, take out 20 kg of salted kelp, lay the kelp slices flat again and put them into a food-grade plastic bag, place them in the foam box, seal it, cover the foam box lid, seal it with transparent tape, and then put it into a -18°C freezer. The storage period can be up to one year; (8) Thawing: Take out the salted kelp from the freezer, place it in a 500-liter plastic barrel at a mass ratio of kelp to seawater of 1:1, and thaw it at 4°C for 12 to 24 hours; (9) Trimming and slicing: Cut off the kelp head, remove the irregular and thin parts of the kelp edge, and cut the kelp slices into about 50 cm lengths. The cut scraps can be used as bait for abalone and sea cucumber farming; (10) Cutting and knotting: Cut the trimmed kelp slices with a shredder into kelp shreds of 50 cm in length and 3 mm in width, and use 4-5 kelp shreds to tie the kelp shreds into bundles in the middle, with each bundle weighing 0.5 kg; (11) Re-salting: adding refined salt at a mass ratio of 10% to the kelp, and fully mixing the kelp shreds and the fine powdered salt to obtain salted kelp; (12) Packaging: Packing the salted kelp in small bags of 1.5 kg each; (13) Frozen storage: After the salted kelp shreds are packaged, they are boxed and stored in a -18°C freezer.
2. The process for processing salted kelp shreds according to claim 1, characterized in that: The blanching temperatures of the kelp in step (2) are as follows: 82°C±2°C, 87°C±2°C, and 92°C±2°C in the early, middle, and late stages of harvest, respectively.
3. The process for processing salted kelp shreds according to claim 1, characterized in that: The dehydration time in step (4) is 2 minutes.
4. The process for processing salted kelp shreds according to claim 1, characterized in that: In step (5), the salt and kelp are mixed by rolling for 2 minutes.
5. The process for processing salted kelp shreds according to claim 1, characterized in that: The salting time in step (5) is 48 hours.
6. The process for processing salted kelp shreds according to claim 1, characterized in that: The size of the foam box in step (7) is 48 cm long × 34 cm wide × 12 cm high.
7. The process for processing salted kelp shreds according to claim 1, characterized in that: Before eating, the salted kelp shreds should be thawed, the refined salt should be washed off, and then rehydrated for 20 to 30 minutes.