| 摘要 |
Gelatinized brown seaweed (I) flakes for instant food comprises (A) washing original (I) or salted (I) with water within 30 sec. for keep texture, (B) dewatering to 75-80% content by dehydrator or centifugator, (C) cutting into 10-15 mm size, (D) gelatinizing by heating at 120-150 deg.C for 30-50 min or by steaming at 80-100 deg.C for 1-5 min and dryign at 70-90 deg.C to 50% water content, and (E) heat-dryign with rolled type dryer and packaging. The purposes of gelatinzing are precooking, good restor to the originals, removing airs inside by heat-expansion, tenderizing the structures, inactivating oxidase, ascorbinase or peroxidase, sterilizing contamined microorganisms and regarding unwanted smell or seaweed's smell. |
