PREPARATION OF SEASONED SEA TANGLE KEEPING GREEN COLOR AND NUTRIENT VALUE USING GATHERED RAW TANGLE AS RAW MATERIAL

摘要

PURPOSE:To obtain a seasoned tangle having green color and soft texture and capable of keeping nutrient value over a long period, by blanching a tangle under specific condition before breakage of the leaf cell of the tangle takes place, washing in cold water, draining the tangle and pickling with salt after letting stand the tangle. CONSTITUTION:Gathered tangle is washed with clean water before the breakage of the leaf cell of the tangle takes place. 10kg of the washed tangle is blanched for about 2min in a pot containing hot water of 95 deg.C added with 500g of wood ash produced by burning a broad-leaved tree and 15g of sodium bicarbonate. The tangle is treated with hot water in a hot water pot changing the temperature in 3 steps, i.e. 100 deg.C, 80-70 deg.C and 60-50 deg.C for 15min in each step while uniformly agitating the tangle. The tangle is put into cold water immediately after taking out of the hot water pot and vigorously agitated for about 15min. When the washing water becomes clean, the tangle is placed on a wire mesh table, left standing for about 2hr and pickled by using 30-35kg of rock salt per 50kg of the tangle.