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引用本文:林增善,赵依祥.机制出口坛紫菜饼的加工工艺[J].海洋科学,1986,10(2):56-58.
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机制出口坛紫菜饼的加工工艺
林增善1, 赵依祥2
1.浙江省海洋水产研究所;2.浙江省水产局
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PROCESSING SPECIFICATIONS AND CONDITIONS FOR MACHINE PROCESSED EXPORT LAVER, PORPHYRA HAITANNESIS
Abstract:
Processing specifications and conditions are developed as reference information for companies processing purple laver for export. 1. Specifications of the machine processed export laver, Rectangular laver block, 22×20 cm, weighing 0.605 kg containing 80-100 sheets; circular laver block 20cm in diameter weighing 0.605 kg containing 80-100 sheets. For the hand made block 60 sheets weighing 0.605 kg is allowed. The product must be free of impurities, have a lustrous appearance, and a certain degree of extensibility. 2. A National ZJ-12 type laver processing unit and an indirect flue gas laver drying chamber are used for production. 3. Requirements of the processing plant: The plant must be free of environmental pollutions and supplied with clean drinking water. It must have adequate transport service, and electric supply. 4. Productional process: The raw laver must be young and tender, without sundry algae and sands. The processing must be carried out on the day of harvesting. The processing procedures consist of washing and desalinating, cutting and block forming, water dripping, dehydrating, mouning on mats and carriages, drying, tearing off and brushing. 5. Gradation, packaging and storage: Packed in bags of 0.605 kg each, 12 bags in a box. 6. Storage: The finished product must be stored in a dark, cool and dry place.
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