Dehydration kelp processing technology

First, the raw material requirements. The selected fresh kelp shall be of good quality, suitable in ripeness, tender, free from pollution such as diesel oil, and of uniform size. The selected raw materials should not contain spores, or contain spores, look brown, no pests and diseases, require fresh kelp harvesting in close connection with production and processing, timely transportation, light loading and unloading, to avoid overlapping pressure, to ensure that raw materials intact. If found damaged and rotted kelp should be removed. Second, the processing process. Raw materials (fresh seaweed)--→Seawater washing--→Blank (95--100°C)--→Cooling--→Semi-drying (sun or baking)--→Cut silk--→Drying (drying or drying Dry)--→Selection--→Weighing and packaging--→Inspection--→Product finished product 3. Operational requirements 1. Washing of raw materials: Wash seaweed with clean seawater and wash away dirt, gravel dirt, impurities, etc. adhered to the kelp surface. Since this product can be used as long as the water is given, it is no longer washed. Therefore, it must be washed, and it must not contain sand. Continuous production should be washed with running water. 2. Blanching: Put the washed kelp in a boiling water bath (95--100°C), blanch 1--2 minutes to make the kelp green, and ask to put it into the pool faster, and submerge the kelp in water. In order to achieve the purpose of blanching. 3. Cooling: Quickly immerse the kelp after the blanching in the cooling pool. The faster the cooling rate, the better. During continuous production, pay attention to the temperature of the cooling water at any time. 4. Semi-drying: After the cooled kelp is dried in a timely manner, the kelp can be sun-dried in a sunny ventilated place until it is semi-dry; or it can be dried in a drying tunnel until it is half-dry, and the sensory inspection is not suitable for sticky hands. 5. Cut shreds: After the semi-dry kelp removes the yellow and white edges, tips, and shanks, use a vegetable cutter or hand to cut the kelp of 3--5 mm width as needed. When shredding, pay attention to even feeding, sharp tools, and improve the utilization of raw materials. 6. Drying: The semi-dried kelp is dried in a drying tunnel, and the unit without drying can be dried in the sun, but the drying speed is required to prevent the oxidation from destroying the pigment. 7. Selection: The product requires a dark green appearance, which removes impurities, brown discoloration, and kelp on the tip of the yellow and white sides. 8. Weighing and Packaging: Weighing according to the product net weight requirements, using composite food bag packaging, the packaging process to prevent moisture absorption, prevent impurities from mixing in, a certain number of small packaging kelp and then packaged in a single corrugated cardboard box. 9. Inspection factory: After the product is packed, sample inspection shall be conducted according to the regulations. After passing the inspection, a certificate of conformity will be issued before shipment. Fourth, product quality requirements Sensory index: The product is a dark green, curly-like dried kelp with a greenish appearance after rehydration, uniform in width, free from yellowish-white edges, tip, impurities, and sediment. It has the inherent smell of kelp food and has no odor. 2. Physical and chemical indicators: water ≤ 13%; sodium chloride ≤ 15%; inorganic arsenic ≤ 2.0mg/kg. 3. Shelf life: Shelf life at room temperature reaches 12 months.