Dehydrated vegetables
Taizhou Hongxin Food Co., Ltd.
Dehydrated kelp Sijia technology
Posted: 2012-3-7 changes: 2012-3-7 Click: 1121

First, the raw material requirements. Choice of fresh kelp quality of ripe, fresh, free from diesel pollution, and uniform size. The selected materials should not contain the sporophyte, or less including the sporophyte, the appearance of brown color, no pests, require fresh kelp harvest close links with the production and processing, timely delivery, gently, to avoid duplication under pressure to ensure that raw material intact. Found to have been damaged and rotting kelp should be removed. Second, the process flow. Semi-dry raw material (fresh kelp) - → Seawater washing - → blanching (95 - 100 ° C) - → Cooling - → - → dry (drying or drying (drying or baking) - → shredded dry) - → pick - → weighing packaging - → test - → finished product, the operating requirements. Raw material washing: washing with clean sea kelp, wash the kelp surface adhesion of soil, sand, dirt, and other impurities. Since the product, edible when water can no longer washing, therefore, must be washed, not sandy. Continuous production using water cleaning. Two. Blanching: to wash the seaweed into the boiling water pool (95 - 100 ° C), blanching 1 - 2 minutes to make seaweed green requirements into the pool faster, and kelp are all immersed in water, in order to achieve the purpose of blanching uniform. 3. Cooling: of blanching after the kelp quickly immersed in a cooling pool, cooling rate, the sooner the better, continuous production, and pay attention to the cooling water temperature can not be too high. 4. Semi-dry: the kelp in a timely manner after the cooling dry kelp hang drying in the sun to semi-sunny well-ventilated place; or drying tunnel drying to semi sensory testing in non-stick hand is appropriate. 5 Shred: semi kelp to remove the yellow and white side, shoot, stem, using a shredder or manual as needed and cut into 3 - 5 mm width kelp. Shredded to feed evenly, a sharp tool to improve the utilization of raw materials. 6. Drying: Semi kelp silk into the drying tunnel dry, no bake, the unit can be used dry daylight, but requires faster drying rate, to prevent oxidation damage pigment. 7. Selection: require the appearance of dark green, remove impurities, coke browning color and yellow and white edge tip of the kelp. 8. Weighing and Packing: net weight by product requirements for weighing, the use of composite food bags, the packaging process to prevent moisture absorption, take strict precautions against contamination of a certain number of small package kelp and then a single corrugated packaging. 9. Factory inspection: product packing, carry out random checks, according to regulations issued after the inspection certificate to the factory. Product quality meets the requirement. Sensory indicators: for the appearance of dark green, curly dry kelp, after rewatering was emerald green, uniform width, excluding yellow and white side of the tip, impurities and sediment, with the inherent odor of seaweed food, no smell. Two. Physical and chemical indicators: Moisture ≤ 13%; ≤ 15% sodium chloride; inorganic arsenic ≤ 2.0mg/kg. 3. Shelf life: at room temperature shelf life of 12 months.