Hello stemian friend, today I want to tell you about the plants that have many benefits and grow in the sea, that is seaweed, this plant many found in food products and cosmetics, but before marketed there are several stages of seaweed processing.
Seaweed after harvest looks fresh and quite tempting, but to minimize transportation costs and increase shelf life is usually dried seaweed for 3-4 days until it reaches moisture content of about 35%. Seaweed is generally sold in a dry state, in this condition seaweed can hold up to 1 year during storage is true (stored in a dry or not moist).
For basic processing is very easy and simple, namely: dried seaweed soaked with fresh water for at least 2 hours while doing the replacement of water every 30 minutes. After expanding and draining the seaweed is ready to be consumed either as lalapan or cut into pieces and mixed with syrup and other fruits as sea grass ice. Seaweed at this stage can be stored in fresh water bath for 3-4 days but must be replaced water at least 2 times a day. If stored in refrigerator (freezer) can hold up to 1 month.
If it will be further processed, the seaweed can be heated until melted and crushed evenly, or in a blender then cooled. Seaweed at this stage can be stored in the refrigerator and can hold for several days to then processed into derivative products or processed products.
Thus a brief explanation how to prepare dried seaweed into raw materials ready for consumption and ready for further processing.