CATDOLL : CATDOLL: Is dried kelp better or salted non-dried kelp?

1. Is dried kelp better or salted non-dried kelp better?

The kelp is dried on a pebble beach or a stone beach. There is no sand or other impurities. It is mainly graded vegetables, from grade one to grade six. That is, the 90 cm long plate vegetables with the edges and tail removed. Generally, grade one to grade three vegetables are exported vegetables, and grade four to grade six are domestically sold vegetables. Grade one and grade two export vegetables are rarely seen on the tables of ordinary people.

Kelp can be stored in a cool place. The shelf life is 1-2 years.

Graded vegetables, especially grade 1-3 vegetables, have a soaking rate of 1:6, that is, 1 catties of dried kelp can be soaked to produce about 6 catties of fresh kelp. Dried kelp needs to be soaked before consumption, and after soaking, it can be mixed cold, stir-fried, or stewed.

Common salted kelp on the market include kelp shreds, kelp heads, kelp blocks, kelp knots, etc. The following pictures show salted kelp shreds and kelp knots. After freshly harvested and brought ashore, the kelp is directly boiled in 100-degree seawater, then salted and drained. The production cycle of salted kelp is short and can be completed in 1 day. Most of the operations are completed by machines and are not restricted by weather.

Salted food needs to be stored in cold storage. At home, it needs to be stored in the refrigerator at 5-15°C. The shelf life is about 90 days.

Salted kelp contains not only salt but also preservatives, so it needs to be rinsed repeatedly before eating, and it is best to blanch it in water.

Because during the processing, most of the bacteria in fresh kelp are killed when it is boiled in 100-degree seawater, while the seawater used for cooling and salting are not sterilized, and they contain a large number of halophilic and salt-tolerant bacteria. Some of these bacteria will produce red pigments of the carotene family when processing pickled aquatic products, thus causing the pickled aquatic products to become red. For products treated with salt at 150 degrees and added with preservatives, these bacteria are killed...

Then there is the salt used for salting. Normally, sea salt or edible salt should be used. If industrial salt is used... When selling salted kelp in summer, you need to be careful. The temperature is high in summer and express delivery cannot meet the storage conditions of 5-15 degrees. It is easy to deteriorate when the temperature is high!

① Dried kelp is easy to store and transport, has a long shelf life, and a high swelling rate; ② Salted kelp has a short shelf life, contains preservatives, and is prone to spoilage during the summer when the temperature rises. Try to use small vacuum-packed salted kelp. If the whole box cannot be eaten in time, it needs to be stored at 5-15 degrees. The refrigerator does not have that much space.

Dried kelp cannot be soaked in cold water or hot water.

Steam the dried kelp for about 20 minutes until cooked.

Let it cool down and then soak it in cold water. This kind of kelp will be good for any dish.

2. What foods are quicker to cook at home?

Quick-frozen dumplings, quick-frozen wontons, instant noodles, these are the fastest. Bread slices with fried eggs, you can also add some tomato slices, cucumber slices, lettuce leaves, and milk, breakfast is faster this way.

If you want to make a home-cooked meal, noodles are the fastest. Various cold dishes are also quick to make.

Shopping in supermarkets---Breakfast: steamed buns, ready-made toast, boxes of milk, biscuits, etc. Lunch: noodles, pickled mustard greens, canned fish, eggs, seaweed and pickled mustard greens rolls Dinner: arrange your own dinner. Cook eight-treasure porridge or rice gruel before going to bed and keep it until the next morning to warm up as breakfast.

Instant noodles. Ready to eat in three minutes.

Fried rice, noodles, fried eggs, fried buns

It is very quick to cook some home-cooked dishes, such as scrambled eggs with tomatoes, stews, and hot pots.

I think cooking should not just be about speed, but should focus on nutritional balance and health.

3. How to store a whole box of rice

First, spread out the rice to be stored in a ventilated place to dry it thoroughly (note that it should not be exposed to the sun).

Put it into a non-toxic (food) plastic bag with low air permeability (preferably full), tie the bag tightly, and place it in a cool and dry place. This way the rice can be preserved for a long time.

Long time.

There are many ways to store rice. Generally speaking, rice warehouses usually use fumigation methods, while households use methods such as sun drying or placing peppercorns and garlic to prevent and repel insects from the rice.

Method to prevent insects with Sichuan pepper: Wrap some Sichuan peppercorns with several pieces of gauze, put them into the container filled with rice, place them in different positions such as top, middle and bottom, and then cover the container tightly.

Garlic insect-proofing method: Place a few cloves of garlic scattered in a rice storage container and cover the container tightly, which can also have an insect-proofing effect.

Liquor pest prevention method: put a clean bottle of liquor in the rice storage container, with the bottle mouth higher than the rice surface, without a lid, and then cover the container tightly to prevent insects. This is because the volatile ethanol in the liquor has the effect of killing insects and sterilizing, so it can prevent rice from being infested with insects.

Edible alkali insect prevention method: Put some edible alkali on the bottom of the rice container, cover it with plastic cloth, then put rice in, cover the container tightly to prevent insects.

Dried kelp insect prevention method: put some dried kelp in the rice, the ratio of rice to kelp is about 100:1, take it out and dry it every 10 days, and then put it back into the rice jar. This method can be used repeatedly and can effectively prevent rice from mildew and insects.

Rice should be stored in a cool and dry place to minimize storage time. The best storage conditions for rice are: low temperature below 15°C, relative humidity at 75%, and rice balance moisture at 14.5%.

In addition, different types of rice have different storage times. Generally speaking, glutinous rice ages the fastest, followed by polished rice, and indica rice the slowest. Tips: Rice should not be stored together with fish, meat, vegetables and other foods with high water content, otherwise it will easily absorb water and cause mold. Rice should not be stored in the kitchen, because the kitchen has high temperature and high humidity, which greatly affects the quality of rice.

4. Does anyone know where to buy fresh kelp shreds and boxes of fresh kelp in bulk?

It's in the market, just look for the row to the west of Zhaodong Seasoning.

5. Packaged kelp

No, just wash and cook it.

6. Where can I buy salt kelp wholesale in Dalian? I want to buy boxes of salt kelp. By the way, how much does it cost to build a freezer of more than 80 square meters to freeze this salt kelp? What is the temperature?

Hello, Dalian salted kelp wholesale is mainly concentrated along Lushun South Road and Lushun West Road. Just ask and you will know. The cost of a 80-square-meter cold storage is 400,000 yuan, mainly minus 18 degrees Celsius. I hope it helps you.