To avoid spoilage, laver needs to be processed as soon as possible when it is harvested ashore, and laver needs to be washed, minced, washed, sliced, dried, packaged, and stored to ensure the preservation of pure laver flavor and commercial value, however, some nutrients are inevitably lost during the actual mincing and washing process. Did you know that it is possible to preserve fresh seaweed with current technology? Some countries have published two methods to preserve fresh laver. Let's take a look.
It is known that a method of preserving raw laver was disclosed in Japan s public charter No. 57-R206366. Will just harvested fresh seaweed is put into the bag, box, and in 70-100 ℃ hot water soaks 1-3 minutes, remove the heating after the seaweed, and quickly in 20 ℃ under the water for cooling, cooling after the need for clean, impurities, and then to the centrifugal dehydration, again according to the laver weight of 20-25% salt. Mix well, then packed in plastic bags or containers, Put directly into the refrigerator below 5℃ for storage. After this series of operations, laver shrinks into loose particles with a water content of about 20-30%. At this time, laver can be stored for a long time. Laver saved by this method can mainly be used to make miso soup and cold dishes.
In addition, the freezing preservation method of fresh cabbage leaves was published in the Japanese charter gazette NO. 58-4904 applies to the freezing storage of fresh laver. The fresh laver was dehydrated to about 80% water content, and then gradually frozen to -5℃ at a cooling rate of less than 3°C per minute, because the algae cells had certain freezing tolerance. Then, it is cooled to -25°C~-35°C at an average rate of less than 10°C per minute, which can remove free water from algal cells and freeze them. This method can make fresh laver stored in low-temperature conditions of -25°C~-35°C for a long time, but it is expensive and difficult to be widely applied.
Fresh laver if not processed, should not be stored at room temperature, laver will be sticky, and taste deterioration fast. At present, we mainly eat dried laver or processed and seasoned laver. With the development of technology and the reduction of cost, fresh nori will also be on our table one day!