| 摘要 |
PURPOSE: A processing method of low salinity brown seaweed stems is provided to improve the eating texture of the tissues of the brown seaweed stems, and to store the brown seaweed stems for a long time. CONSTITUTION: A processing method of low salinity brown seaweed stems is described by the following steps: finely cutting the brown seaweed stems into the proper size(S110); dipping the cut brown seaweed stems into salt water having the salinity of 3-4% for 10-20 minutes for firstly removing the salinity(S120); dehydrating the brown seaweed stems(S130); mixing purified water and refined salt to obtain filling water in the pH of 4 for using as an edible pH regulator(S140); mixing the brown seaweed stems with the filling water, and packaging in a packaging container(S150); heating the packaging container at 80-110 deg. C for 10-30 minutes(S160); and rapidly cooling the packaging container using 5-6 deg. C water(S170). [Reference numerals] (AA) Start; (BB) Finish; (S110) Finely cutting brown seaweed stems; (S120) Dipping the brown seaweed stems in purified water for firstly desalinating; (S130) Dehydrating the brown seaweed stems; (S140) Producing filling water; (S150) Packaging the brown seaweed stems with the filling water in a packaging container; (S160) Heating the packaging container after sealing; (S170) Rapidly cooling the heated packaging container
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