The seaweed plants represented by seaweed contain a variety of vitamins and minerals necessary for the human body, and are characterized by delicious taste and low calories. Here is an expanded seaweed food developed in recent years in Japan. It has a bulky appearance and a very good new taste. It is popular among people as a ready-to-eat and ready-to-eat food.
Extruding seaweed is not difficult. The algae such as laver can be heated in a closed container. The algae contain a certain amount of water. When the heat is high, the temperature of the water can even exceed the boiling point. However, since the container is sealed, the internal pressure is very high. Under the circumstances, water cannot be vaporized; it is still liquid. If the opening of the container suddenly opens, the water under high temperature and high pressure instantaneously enters the normal temperature and pressure state, and it will quickly vaporize, and at the same time, the volume will greatly increase, that is, the phenomenon of volume expansion will occur. The huge pressure generated when the water expands causes the internal tissues of the algae to be destroyed and the phenomenon of puffing occurs. As long as the heating temperature, the pressure inside the container, and the heating time are properly adjusted, the degree of puffing of the algae and the degree of internal tissue changes can be controlled, so that expanded algae foods having different apparent densities and differences in taste can be obtained. Seaweed puffed food specific practices:
1. Laver (unprocessed raw algae) with a moisture content of about 15% is placed in a rotatable pressure cooker; after the lid is closed, the pressure cooker is rotated while being heated. The temperature and pressure in the pressure cooker will gradually increase. When the pressure reaches 7 atmospheres (the pressure cooker is equipped with a pressure gauge so that it can be observed at any time), the lid will open in an instant. With a sound, the seaweed inside the pot will Immediately flew outside the pot. A mesh pocket is pre-arranged at the pressure cooker mouth, and the seaweed that has been ejected is completely taken into the bag. As the pressure is rapidly reduced, the laver is expanded and its volume is increased many times. The taste and taste are different from those of the laver before the puffing and become more delicious.
2. The laver and rice are mixed in a weight ratio of 1:50, and then the semi-mixture is put into a pressure cooker and puffed (the method is same as 1) to obtain a mixture of puffed rice (ie, rice flower) and puffed laver.
The pressure cookers in the first two cases were changed to a pressure vessel consisting of a pair of hollow hemispherical metal fittings that fit together, and a mixture of seaweed and rice mixed in a weight ratio of 1:4 was placed as in the previous two cases. The puffing treatment is carried out, and the puffing product is discharged from the middle position of the container (ie, where the two hemispheres are fitted), and the laver and the rice are attached together, and the product is in a round cake form.
Extruding seaweed is not difficult. The algae such as laver can be heated in a closed container. The algae contain a certain amount of water. When the heat is high, the temperature of the water can even exceed the boiling point. However, since the container is sealed, the internal pressure is very high. Under the circumstances, water cannot be vaporized; it is still liquid. If the opening of the container suddenly opens, the water under high temperature and high pressure instantaneously enters the normal temperature and pressure state, and it will quickly vaporize, and at the same time, the volume will greatly increase, that is, the phenomenon of volume expansion will occur. The huge pressure generated when the water expands causes the internal tissues of the algae to be destroyed and the phenomenon of puffing occurs. As long as the heating temperature, the pressure inside the container, and the heating time are properly adjusted, the degree of puffing of the algae and the degree of internal tissue changes can be controlled, so that expanded algae foods having different apparent densities and differences in taste can be obtained. Seaweed puffed food specific practices:
1. Laver (unprocessed raw algae) with a moisture content of about 15% is placed in a rotatable pressure cooker; after the lid is closed, the pressure cooker is rotated while being heated. The temperature and pressure in the pressure cooker will gradually increase. When the pressure reaches 7 atmospheres (the pressure cooker is equipped with a pressure gauge so that it can be observed at any time), the lid will open in an instant. With a sound, the seaweed inside the pot will Immediately flew outside the pot. A mesh pocket is pre-arranged at the pressure cooker mouth, and the seaweed that has been ejected is completely taken into the bag. As the pressure is rapidly reduced, the laver is expanded and its volume is increased many times. The taste and taste are different from those of the laver before the puffing and become more delicious.
2. The laver and rice are mixed in a weight ratio of 1:50, and then the semi-mixture is put into a pressure cooker and puffed (the method is same as 1) to obtain a mixture of puffed rice (ie, rice flower) and puffed laver.
The pressure cookers in the first two cases were changed to a pressure vessel consisting of a pair of hollow hemispherical metal fittings that fit together, and a mixture of seaweed and rice mixed in a weight ratio of 1:4 was placed as in the previous two cases. The puffing treatment is carried out, and the puffing product is discharged from the middle position of the container (ie, where the two hemispheres are fitted), and the laver and the rice are attached together, and the product is in a round cake form.
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