| 摘要 |
PURPOSE: To provide a method for processing cultured and salted sea tangle which is suitable for tasting from a point of view of tooth touch. CONSTITUTION: In the processing of cultured and salted sea tangle 14, an antioxidant A4 is added to prevent the deliciously tasting components in the surface gel layer from flowing away, when the sea tangle is boiled, and another antioxidant B9 is added at the pickling stage 10 prior to the salting stage 14 for enhancing the taste and flavor of the cultured sea tangle. In addition, after salting 14, the pickling or salting solution is allowed to freeze and the ice is removed 17 whereby the product 19 can be stored for a long period of time. |
