| 摘要 |
PURPOSE:To prepare a soft seasoned ''wakame'' seaweed having fresh color, by boiling salted ''wakame'' seaweed in water to effect the through desalting, heating and drying the desalted seaweed in the presence of saccharides, and cooking the dried product. CONSTITUTION:Salted ''wakame'' seaweed is boiled in water, and desalted by immersing in fresh water until the baume concentration of the steeped liquid becomes lower than scale 2. After dehydrattion, the ''wakame'' seaweed is added with 2-20% of one or more monosaccharides or oligosaccharides with or without being dissolved in a small amount of water. A dried soft ''wakame'' seaweed having low shrinkage can be prepared by drying the sugared seaweed with heat. The dried seaweed is sprayed with or immersed in a seasoning liquid composed mainly of soysauce, an alcoholic seasoning, spices, sugar, etc., to coat the surface uniformly with the seasoning liquid, and dried with heat. |
