Why is there a hole in the seaweed Why is the seaweed called seaweed?

Judgment of the quality of seaweed.

Smell: If the seaweed has the aromatic smell of seaweed, it means that the seaweed is of good quality and there is no pollution and deterioration; If there is a fishy odor, musty smell and other peculiar smells, it means that it is inferior seaweed.

Color: If the seaweed is thin and uniform, shiny, and algae green, it means that the seaweed is of good quality; If the seaweed is uneven in thickness, has poor gloss, and is purple-black-red, it means that the seaweed is of poor quality.

Look: The high-quality seaweed square sheet is flat, uniform in thickness, neat at the edge, and there are no chrysanthemum spots and dead spots; Inferior seaweed has various defects such as obvious wrinkles, chrysanthemum spots, dead spots, and holes.

Taste: High-quality seaweed has no preservatives or monosodium glutamate, and has a full mouthful of natural umami when eaten; Inferior seaweed has a strong MSG flavor.

Stiff patches formed on the surface of dried laver sheets due to uneven drying during processing; Chrysanthemum spots: Chrysanthemum-like shrinkage points are formed on the surface of dried laver slices due to incomplete drying during processing; Dead spots: grayish-dark spots formed on the surface of the seaweed sheets due to the death of the cells of the protophylla algae; Wrinkles:

corrugated folds on the surface of dried seaweed slices; Holes: permeable areas of dried laver sheets that are not filled with laver; Diatoms: A class of single-celled algae that silicify their cell walls and form a sheathed shell flap structure.

Chlorella: A phylum of algae plants with a green algae body.

Among them, the more common is green algae, which is one of the main disasters in the cultivation of seaweed. There are three pathways for green algae. First, the green algae spores in the seawater are attached to the net curtain; the second is the green algae left over from the previous year on the laver net curtain; Third, when collecting conchospore seedlings, green algae spores and conchospores are attached to the net curtain at the same time.

At present, effective precautions have been taken against green algae during cultivation, but it is still not completely avoidable, so the greenish dots we see on the seaweed are green algae. Generally, trace amounts of green algae do not affect consumption, but if a large amount of green algae will make the seaweed bitter and dull, which generally does not appear in food.

When we buy seaweed, we don't need to pay special attention to some small "spots", because this is an inevitable attribute of agricultural products, and it will not affect the taste and appearance, and can be eaten with confidence.

Why do some people say that seaweed is also a type of seaweed, and what is the connection between them?

Seaweed is originally a pressed flake, and it is normal to have cavities.

It's all sorts of stickers. There is air in this pressing process itself.

Because it also likes ripped pants.

Normally, seaweed is easy to break when packaged in the factory. In addition, seaweed is also a plant, and it can also be eaten by fish and sea insects. But of course, it's no problem to eat, and then another one will not be less in quality, after all, it has been weighed and inspected, you can look at the label on the box, which indicates how many grams or so.

Because it is easy to break, there are holes.

Maybe you did it accidentally, right?

1. Smell. If the seaweed has the aromatic smell of seaweed, it means that the seaweed is of good quality and there is no pollution and deterioration; If there is a fishy odor, musty smell and other peculiar smells, it means that it is inferior seaweed.

2. Color. If the seaweed is thin and uniform, shiny, and algae-green, it means that the seaweed is of good quality; If the seaweed is uneven in thickness, has poor gloss, and is purple-black-red, it means that the seaweed is of poor quality.

3. Look. The high-quality seaweed square sheet is flat, uniform thickness, neat edges, and there are no chrysanthemum spots and dead spots; Inferior seaweed has various defects such as obvious wrinkles, chrysanthemum spots, dead spots, and holes.

4. Taste. High-quality seaweed has no preservatives and no MSG, and it has a full mouth of natural umami when eaten; Inferior seaweed has a strong MSG flavor.

Pick the brand: The seaweed on the market now is made in Hai'an, Nantong, Jiangsu, China. The main concentrations are Nagai seaweed, Yamamoto seaweed, Ranba seaweed, Urashima seaweed, etc.

Seaweed has a high grade of high price, and Nagai's seaweed developed relatively early and has a relatively high market share in the Chinese market. Yamamoto seaweed (Marume) seaweed is very famous in Japan. In Japan, it is used by the imperial family.

The top management of Rimbaud Seaweed also came out of the Yamamoto Seaweed Company. Each house has a variety of sushi seaweeds of various qualities. In terms of quality, we recommend Yamamoto seaweed and Nagai seaweed.

The more successful brands include Boli Seaweed, Good Time Seaweed, etc.

Smell it: the processed dried seaweed has a special aroma, and then the roasted seaweed, its fragrance is often more appealing to people's appetite, the better the fragrance, the higher the grade, so the fragrance is particularly important for the seaweed (not the color).

Taste it: good seaweed, soft and delicious, as soon as you put it in your mouth, it is mixed with saliva and dissolves quickly, so that the aroma is fragrant and the umami is full of taste. You can also use seaweed foreskin when making sushi, which is more delicious.

Take a look: Generally speaking, the seaweed must be neat in appearance, black in color, and bright in luster.

Hello!! Actually, seaweed and seaweed are the same thing, haha, you say that the taste is different, because the taste of seaweed is different from the place of origin.

There are two main varieties of seaweed that we often eat: seaweed and seaweed, which is dominated by seaweed in the north and seaweed in the south. Seaweed is processed from striped seaweed.

Seaweed itself is highly nutritious because it grows on the rocks by the sea, fully absorbs the essence of seawater, and is extremely rich in protein, minerals and vitamins, and is known as the "treasure trove of vitamins". Among them, the content of carotene, riboflavin, vitamin A, and B vitamins is particularly high.

Seaweed is roasted seaweed, but it's actually the same, just like Texas grilled chicken and roast chicken sold on the street, the processing method is different, and of course the taste is different.

Actually, it's the same. However, the taste of seaweed is different, which is divided into southern fiber relatively large algae (generally cheap soup and rough taste), and the other is striped seaweed in East China (delicate taste, generally processed into seaweed slices). ）

In fact, the seaweed used to make sushi is graded by quality, divided into A to C grades and other foreign products, and each grade is divided into A+ Ah or something, but what, in fact, the raw materials are the same, A+ is to ensure that each seaweed has no spots when sampling (the white spots left by other seaweeds should be scraped off with bamboo chips), and there are no small holes and large perspective points or something, this is all ** things, generally buy according to **, but in fact, there is really not much difference, but ** is very different such as A+It can be sold for 5 cents a piece, but it can only be sold for a few cents a piece, so when buying seaweed, you can choose to buy it cheaply, there is no pesticide residue or artificial coloring or anything, it is cheap, just because there may be a few needle-sized holes on it.

The production of seaweed is carried out in a natural environment, and the temperature is first controlled in the water tank of the cultivation room, which is filled with clam shells, and seawater and fresh water are mixed into salinity. Then the preserved strains (which are very cumbersome, but also carried out in a green environment) are injected and analyzed. When the spores are ripe, they are washed off the shells with a sponge, and then the nets are washed with a water pump to let the spores get on the nets, and when they are ready, they are thrown into the sea to let the nori grow.

The whole process does not require any artificial nutrients.

Then there is processing, the appearance of laver is very similar to the slender aquatic plants, especially when it is tender, at this time it is used to process into laver slices, after the vegetables come back, rinse with water, and then pour into the assembly line, the crusher will crush the laver, and then spread out on the transmission curtain, and then autoclaved at high temperature to remove the moisture, the first processing is completed, there is our common seaweed used to wrap sushi, and it can also be quickly passed over the open flame is not only fresh, but also has a good smell, the whole color will become green, Boli seaweed is this reason. ）。Next, remove some defects and pack it to export laver, and then refine the packaging is laver in the domestic market (some companies call it seaweed, in fact, the same).

The secondary processing is also deep processing, the first-processed seaweed enters the drying room of the secondary processing, and the seaweed is placed in the direction (that is, the tangential direction on the seaweed, that is, the width of the sushi cut marks), the seasoning is added at the other end, and then the seasoning is sprayed in, and then the high-temperature autoclavor is used to remove the moisture, and then it is cut forward and bagged, and there is our common glass seaweed.

Different places have different names, and this doesn't make much sense.

The name doesn't mean much.

This is it.

There is a saying in China that the south is sweet and the north is salty, compared to a South Korea is not as big as a province in China, so it can be said that the taste of Koreans is almost the same, so the taste of Korean food will be more unified, and in China, due to the north and south, east and west span is very large, so the food taste will be quite different, and they will only meet the taste of some people.

The seaweed flakes are originally dry, and there is moisture on the rice, but when the rice is placed on top of the seaweed, it absorbs the moisture of the rice, and it must have become soft.