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What kinds of laver are there?


China produces a large number of laver, and laver cultivation is mainly distributed in coastal areas such as Fujian, Zhejiang and Jiangsu, among which, tanned pan laver and porphyra are two common varieties.

Will be made dry products, altar laver altar laver as raw material, the need for clean, pre-processing, chopped, molding and then by drying process to remove most of the water, the current commonly used drying technology has natural air drying, drying, hot air drying, microwave drying, infrared drying, freeze drying at low temperature, final dry altar laver products can be obtained.

Dry altar laver products are porphyra as raw materials, also need to be cleaned, impurities, chopping, molding and other pretreatment operations, as well as infrared drying, low temperature freeze-drying, microwave drying and other ways to remove most of the water, dry altar laver products.

Laver can be classified by species, but also according to the method of eating classification, common can be divided into instant dry laver and non-ready-to-eat dry laver. Instant dried laver is a dried laver that can be eaten by simply heating or boiling water. Non-ready-to-eat dried laver is a dried laver that can be eaten after deep cooking or as an ingredient for intensive processing.

When we choose laver products, we can choose the appropriate type of laver according to the consumption demand or production and processing demand.