First, the raw material requirements: The selected fresh kelp should be of good quality, suitable maturity, fresh, free from diesel and other pollution, and uniform size. The selected raw materials should not contain spores, or contain spores, look brown, no pests and diseases, require fresh kelp harvesting in close connection with production and processing, timely transportation, light loading and unloading, to avoid overlapping pressure, to ensure that raw materials intact. If found damaged and rotted kelp should be removed. Second, the processing process: raw materials (fresh seaweed) → seawater washing → blanching (95-100°C) → cooling → semi-drying (sun or baking) → shredded → drying (drying or drying) → selection → weighing Packaging → Inspection → Finished products III. Operational requirements 1. Washing of raw materials: Wash seaweed with clean seawater, wash away dirt, gravel dirt, impurities, etc. on the surface of kelp. Since this product can be used as long as the water is given, it is no longer washed. Therefore, it must be washed, and it must not contain sand. Continuous production should be washed with running water. 2, blanching: The washed kelp into the boiling pool (95 - 100 °C), blanching 1-2 minutes so that the kelp is green, the speed required to enter the pool faster, and make the kelp all immersed in water, In order to achieve the purpose of blanching. 3. Cooling: Quickly immerse the kelp after the blanching in the cooling pool. The faster the cooling rate, the better. In the continuous production, pay attention to the temperature of the cooling water at any time. 4. Semi-drying: After the cooled kelp is dried in a timely manner, the kelp can be sun-dried in a sunny place to a semi-dry place; or a drying path can be used to dry it to a half-dry state. The sensory inspection is not suitable for sticky hands. 5, shred: After the semi-dry kelp removes the yellow and white sides, shoots and shanks, use a vegetable cutter or hand to cut the kelp of 3-5 mm width as needed. When shredding, pay attention to even feeding, sharp tools, and improve the utilization of raw materials. 6. Drying: The semi-dried kelp is dried in a drying tunnel, and the unit without drying can be dried in the sun, but the drying speed is required to prevent the oxidation from destroying the pigment. 7. Selection: The product requires a dark green appearance, which removes impurities, brown discoloration, and kelp on the tip of yellow and white sides. 8. Weighing and Packaging: Weighing according to the product's net weight requirements, using compound food bag packaging, the packaging process to prevent moisture absorption, prevent impurities from mixing in, a certain number of small packaging kelp and then packaged in a single corrugated cardboard box. 9, inspection factory: After the product is packaged, according to the provisions of a sample inspection, after passing the inspection certificate issued in order to leave the factory. Fourth, product quality requirements 1, sensory indicators: The product is a dark green appearance, curling dry kelp, rehydrated green, uniform width, no yellow and white edges, tip, impurities and sediment, with inherent kelp food Odor, no smell. 2, physical and chemical indicators: moisture ≤ 13%; sodium chloride ≤ 15%; inorganic arsenic ≤ 2.0mg/kg. 3. Shelf life: Shelf life at room temperature reaches 12 months.
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