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      青正美食-裙帶耳絲

       Salted Wakame

      This is a processing method for Undaria Pinnitafida developed as around year 1965, the stems & spore leaves from fresh undaria pinnitafida should be cut and mixed with enough salt. After that, these materials should be put in woven bags and piled up for dehydration during whole night under low temperature with gravity on it. Then, withered leaves should be removed and restored under salt mixed. Batching table: Salted Undaria Pinnitafida

      Batching table:  Salted Wakame
      Specification: 15KG/Carton
      Shelf Life: 24 Months
      Storage Method: -18℃ for frozen storage
      Using Method: Can be cold-mixed or used as food materials after soaking.




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