| 摘要 |
PURPOSE:Seaweeds are desalted, restored with water, heated together with flavors and a binder on a water bath to dryness and milled to product a CHINMI with good taste and texture. CONSTITUTION:Stems of WAKAME seaweed or KONBU (sea tangle) are desalted, restored with water and cut into pieces measuring about 5mm. by means of a chopper. The pieces are combined with seasonings such as soysauces, flavors and a binder such as gelation, heated on a water bath until the water content becomes 30-10%. Then, they are milled by means of pressure rollers into sheets of about 2mm. thickness and dried on a water bath to dryness. Further, the product is cut into pieces of appropriate sizes and packed. |
