| 摘要 |
<p>Provided is a method for making seaweed salad, comprising a seaweed and sauce preparing step (s100); a washing and dehydrating step (s200); a material mixing step (s300); an aging step (s400); and a packaging and releasing step (s500). In step s100, materials for the seaweeds include seaweed stems, kelp shreds, black mushroom, and agar, wherein 10-22 g of the kelp shreds and 0.1-0.2 g of the agar are prepared based on 100 g of the seaweed stems, and then mixed in step s300. 1-2.2 g of sesame is prepared, and 26 g of sauce is prepared. The sauce contains purified water 35, sesame oil 19, high fructose 17, refined sugar 13, brewed vinegar 12, refined salt 3.6, HVP 2.0, a yeast powder 0.1, and gum xanthan 0.3, when the entire amount of the sauce is 100. In step s200, the kelp stems are cut into shreds, and the kelp shreds are immersed in the purified water inside a 10 L of tank to remove salts, and then this procedure is further repeated three times. The kelp shreds are placed on a sieve for 24 hours, so that the kelp shreds are naturally dehydrated. In step s400, all the materials prepared in step 1 are mixed, followed by aging at 4°C for 20-24 hours, thereby allowing the sauce to permeate the seaweeds including the kelp stems. In step s500, the packaging and releasing are conducted, wherein after first vinyl sealing and packaging, freezing and releasing are conducted at -18°C.</p> |
