Twelfth International Seaweed Symposium: Proceedings of the by Arne Jensen, Eurico C. de Oliveira (auth.), Mark A. Ragan, PDF

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Additional info for Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium held in Sao Paulo, Brazil, July 27–August 1, 1986

Sample text

Add about 30 kg of salt per 100 kg of raw material and mix thoroughly with a machine ! Place the mixture in a tank and preserve for about 24 h ! Pack the mixture in a net bag to remove excess water ! Keep the frond thus obtained in a cold room at -10 °C ! Take out an aliquot of salted wakame fronds from the cold room and remove their midribs ! Each given amount is packed in a plastic bag for sale Fig. 7. Manufacturing procedure for blanched and salted wakame. contents occur in higher amounts thar, does fiber.

Keep the frond thus obtained in a cold room at -10 °C ! Take out an aliquot of salted wakame fronds from the cold room and remove their midribs ! Each given amount is packed in a plastic bag for sale Fig. 7. Manufacturing procedure for blanched and salted wakame. contents occur in higher amounts thar, does fiber. As with konbu, the former includes mannitol, alginic acid, and fucoidan as the main components. , 1982; Furusawa & Furusawa, 1985). , 1981). fore, is quickly increasing to become the most prevalent dried wakame product at present.

Ochotensis, L. religiosa, L. coriacea, L. angustata, L. angustata var. longissima, Arthrothamnus bijidus, Kjellmaniela gyrata and K. crassijolia. The word konbu (or kombu) implies the names of all these kelps. Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime in a hot-air drier depending on weather. , dshirikonbu when the konbu was harvested on the coast of Rishiri in Hokkaido.

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