| 摘要 |
PROBLEM TO BE SOLVED: To preserve raw wakame seaweed (Undaria pinnatifida) retaining the nutritive value, sweet smell and flavor of the raw seaweed as much as possible and excellent in a food feeling (chewability) in being eaten and luster for a long term. SOLUTION: A method for preserving raw wakame seaweed comprises the following steps: collected raw wakame seaweed is contained in a specified plastic enclosing bag and is frozen by being contacted with a coolant at -40 to -45 deg.C for 30 min to 1 h.; the raw wakame seaweed is preserved in a contained condition in the bag at <=-20 deg.C for a long term; the raw wakame seaweed is immersed in hot water at 90-100 deg.C for a few minutes when being shipped and then is taken out of the bag to be soaked in iced water, followed by being dewatered and packaged. Thus, the raw wakame seaweed having high nutritive value and excellent in a food feeling (chewability) in being eaten and luster is obtained. |
