Harvest method
Wakame harvest can be seen in its growth condition, using whole harvesting or inter-cut harvesting, usually grasping, a neat cord of wakame is taken to rectify, and the size is different, and it is consistent with the conditions for continuation. In addition, wakame with poor color should be cultivated and then harvested. Specially cultivate fertility or change farming methods to achieve harvesting requirements.
Wakame harvesting period is generally from 2-4 months, when the growth of a certain size of sporophyll on both sides of its base can be harvested. Early harvest, although algae fresh, but the algae is small, fresh and dry ratio. Late harvest, although fresh and dry than small, high yield, but the algae aging does not meet export standards. Therefore, it is very important to grasp the appropriate harvest period in production.
Processing Technology
Wakame has a variety of processing methods that can be directly processed into light-dried products, but also frozen processing, it can also be processed into salt products.
Drying process choose sunny, will wash the wakame, hanging exposure, five or sixty-seven percent dry, move to the mat on the sun, until the sun closed room to save.
Frozen processing will cut the roots, stems and shoots of the washed vegetables, cut into pieces every 10 meters, put them in boiling water, scald until the vegetables are green and then remove them, and then store frozen, processing and packaging.
Saline processing This is currently the main processing method. Its products are divided into two types: leaf and stem. Usually the leaves are exported to Japan and stems are sold in the domestic market. In order to ensure the processing quality, the following processing procedures should be strictly followed in the processing.
The specific processing flow is: 1. Selection of dishes → selection of dishes → over boiling water → cooling → salt mixing → product selection → dehydration packaging → storage
2. The key to the processing of salty seaweed: First, it is necessary to grasp the time of hot food, the second is to use salt. For hot food to keep the water boiling, the amount of one serving should not be much, and one fifth of the amount of water is appropriate. The scalding time is 30-50 seconds. After the scald, it should be cooled quickly to make it cool. The cool vegetables should be immediately dehydrated and mixed with salt, using 50% of the weight of the vegetables. After 36 hours of salting, dehydration can be taken out and the stems and leaves can be separated and packaged, and then stored in the storage. The temperature of the storage should not exceed 10°C.
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