PREPARATION OF SPOROPHYLLARY FOOD OF 'WAKAME' SEAWEED

摘要

PURPOSE:To prepare a sporophyllary food of ''wakame'' seaweed having improved flavor without damaging the cellular tissue thereof, by salting a sporophyll of a ''wakame'' seaweed, refrigerating or freezing the salted sporophyll, and desalting and blanching the sporophyll. CONSTITUTION:A sporophyll of a ''wakame'' seaweed is washed with water screened, smeared with common salt, immersed in a saline solution, and salted. The salted sporophyll is then dehydrated, drained, refrigerated at about 7 deg.C or below, preferably frozen at -15 deg.C or below, and stored. The stored sporophyll is then desalted prior to the blanching, and preferably the desalted sporophyll is cut finely into a readily eatable shape, blanched and if desired further refrigerated or frozen.