Seaweed - a food product from brown seaweed of a kelp . Several types of kelp are of commercial importance: saccharin , digital , Japanese . In retail, seaweed comes in dried or frozen form, as well as in canned food .
The production of sea kale is a two-year-old commercial kelp [1] . It is extracted from self-propelled and oar boats by hand using divers and scuba divers, as well as by technical means: by the fan method, drags and a trawler-cutter. The length of seaweed on average is 3-5 m. The length and width of the algae depend on age, area of growth and time of harvest. Raw kelp is stored in clean sea water in net bags or on rod-holders. Before processing, kelp is thoroughly washed in sea water from sand and other contaminants, cut off rhizoids and petioles and treated with disinfectants.
Seaweed Production
Laminaria is dried in natural and artificial conditions. Under natural conditions, in sunny weather, prepared raw materials are placed in one layer on mesh decks 15–20 cm high from the ground. Algae is periodically turned over and dried in natural conditions for no more than two days until the moisture content is 15-18%. Under artificial conditions, kelp is dried with hot air. Properly dried kelp has a shiny thallus surface. The yield of finished products is 14-20% by weight of raw. The finished product is placed in bales or pressed into bundles weighing up to 30 kg.
The kelp intended for freezing is cut into pieces that are suitable in length and chopped into strips no more than 5 mm wide. Algae are frozen by artificial dry method at a temperature not exceeding −28 ° C. Ice cream kelp is produced in blocks weighing up to 12 kg for industrial processing and up to 3 kg for catering [1] .
When producing canned food from kelp, seaweed is usually mixed with vegetables and spices . The finished mixture is packaged in jars in the form of salads or combined with invertebrate meat (squid, trepangs). For the preparation of canned seaweed, the raw material, after cleaning from sand, lime formations and mechanical impurities, is soaked in running water for 3-4 hours. Then washed seaweed is chopped into strips 3-4 mm wide, boiled for 10-15 minutes in boiling water, then fried for 3-5 minutes in vegetable oil at a temperature of 140-160 ° C. After cooling, seaweed is mixed with appropriately fried vegetables in a meat mixer and packaged in jars, where hot tomato sauce is added. The cans are sterilized at a temperature of 112-115 ° C, after which the cans are quickly cooled [2] .
Notes
- ↑ 1 2 E.E. Ivanova, G.I. Kasyanov, S.P. Zaporizhia. 3.1.4. Seaweed (kelp) // Seafood Technology / Ed. L. L. Kozhina . - M .: KolosS, 2010 .-- S. 55-56. - 183 p. - 6,000 copies. - ISBN 978-5-9532-0728-7 .
- ↑ V.P. Bykov. Processing of brown algae // Technology of fish products / ed. G. M. Belousova . - 2nd. - M .: Food Industry, 1980. - S. 278—279. - 320 p.
Literature
- V.P. Bykov. Processing of brown algae // Technology of fish products / ed. G. M. Belousova . - 2nd. - M .: Food Industry, 1980. - S. 278—279. - 320 p.
- A.T. Vasyukova. 12.5. Processing algae // Processing fish and seafood / ed. A.E. Illarionova . - M .: Publishing and trading corporation "Dashkov and Co.", 2009. - S. 97. - 104 p. - 1000 copies. - ISBN 978-5-394-00345-5 .
- E.E. Ivanova, G.I. Kasyanov, S.P. Zaporizhia. 3.1.4. Seaweed (kelp) // Seafood Technology / Ed. L. L. Kozhina . - M .: KolosS, 2010 .-- S. 55-56. - 183 p. - 6,000 copies. - ISBN 978-5-9532-0728-7 .