Method: Dissolve 50g of sodium alginate in 850mL of water to prepare a viscous solution. The viscous liquid was spread on a plastic film to a thickness of 2 mm and soaked in 500 mL of a 10% calcium chloride solution for 10 min to obtain an alginic acid gel.
The gel was cut into 2 mm wide strips, soaked in an aqueous solution of calcium chloride at a concentration of 100 g/L for 5 minutes, and rinsed again with running water for 10 minutes. The remaining calcium chloride was washed away to obtain 900 g of noodle-like alginic acid gel. .
Separately, 27.2 g of potassium phosphate, 27.2 g of sodium acetate, 12.4 g of sodium metaphosphate, and 16.8 g of sodium hydrogencarbonate were respectively dissolved in 2000 mL of water, and 200 g of noodle-like alginic acid gel was further added and bulked. The resulting food has the same taste as the natural seaweed jelly.
Seaweed jelly food manufacturing method
Seaweed jelly is made from natural seaweed and processed into noodles. But it is not easy to save.
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