Manufacturing method of dried sargassum fusiforme

Abstract

The present invention provides a method for producing dry Hijiki (a kind of edible brown algae) having excellent palate feeling / flavor inherent in Hijiki. The method for producing dry Hijiki comprises the following processes: (a) a process of soaking raw Hijiki or dried Hijiki into water; (b) a process of cooking the soaked Hijiki followed by steaming the cooked Hijiki; (c) a process of primarily drying the steamed Hijiki; (d) a process of soaking the dried Hijiki into soaking liquid comprising seaweed stock; and (e) a process of secondarily drying the soaked Hijiki.

Description

technical field [0001] The present invention relates to a method for producing dried hijiki which maintains the original flavor of hijiki and has excellent taste and flavor. Background technique [0002] Hijiki, like kelp and wakame, has been a type of edible seaweed since ancient times. It is a food ingredient rich in dietary fiber, minerals, and various vitamins. [0003] Most of these hijiki are distributed as dried hijiki, and are usually collected and dried in the sun (dried in the shade), soaked in water (water reabsorption), steamed, steamed, and dried. [0004] However, in the process of water reabsorption, cooking and steaming, the cells and internal structure of hijiki are destroyed, and the flavor components and various nutrients are dissolved out. When eating after preparation, not only the nutrients are lost , and the original taste and flavor of hijiki are gone. Therefore, the food using this dried hijiki has the problems of lack of mouthfeel and flavor, and ...

AI Technical Summary

Problems solved by technology

However, the texture of the dried hijiki obtained by this method is not changed compared with conventional ones, and the flavor is also different from the original flavor of hijiki.