【食品生產加工技術】凍豆腐海帶卷的制作方法

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//-->取鮮海帶52公斤放入容器中，加入36公斤水浸泡洗滌1～2小時。在容器中將柔軟的海帶一個個卷起來，移到另外容器中，再將浸泡海帶的水過濾，除去砂土及雜質，倒入海帶卷的容器里浸泡5～15小時，使海帶吸水9公斤(殘液27公斤)。點火將上述海卷卷加熱約40分鐘至沸騰，煮沸1小時后加砂糖5.2公斤，30分鐘后加醬油1.87公斤，再煮1小時后停火，放置10公小左右進行調味。將調味后的海帶卷撈出伸開，晾在竹竿或繩子上使其自然干燥約15小時，或者用熱風干燥機在60℃下干燥約8小時，使海帶的水分含量干燥至18～30%。把干燥后的海帶打開皺折、切成7.2×7.2厘米大小的海帶片，作為制品的卷皮，海帶的碎片可作為制品的芯材料。另將凍豆腐蒸煮或直接切成適當大小的塊，并取適量的干菜(日本櫪木縣的名產，用葫蘆瓤加工制成)，用