The raw material used in licorice laver is also Lam embryo. The same processing technology as that for hot pepper laminaria, but the formula is different, of course, the flavor is different. Processing techniques are as follows: 1. Raw material processing: Palamidium desalination, because we want to highlight the licorice flavor, do not leave too much salt when desalting, generally a little salty can be, desalt drain water or dry semi-dry standby. 2, licorice liquid preparation: the use of 5% licorice solution, that is, 50 kilograms of Lam Kam embryo with 2.5 kilograms of licorice, adding 50 kilograms of water, boiled into 20 to 25 kilograms of licorice liquid, filtered for use. 3. Other additives: Add 2% cyclamate, 0.5% citric acid, 3% salt, 0.1% sodium benzoate and one ten-thousands of citrine to the licorice liquor. After dissolving and mixing, add the semi-dry retort to heat together. Stir constantly to ensure that the embryos of Lemnosaurus fully absorb the fluid, and it takes 2 to 3 days before and after. Or do not add other additives in the licorice liquor, just add salt, the final product only licorice and salty taste. This highlights the sweet taste of licorice. Some practice is to save licorice powder in semi-finished products after desalination. 4, baking: dry at 65 °C, first of all, the surface should be dry, before baking in order to increase the licorice flavor and mix with a small amount of licorice powder and then sent to baking. Control the water content to about 20%. This product is yellow in color and has a strong licorice, sweetness, saltiness, sweetness, and acidity. Like pepper, it has a certain degree of toughness and chewiness. It does not require sweet and crisp, and it is different from Huateng Lam. Due to better flavor, there is also a market for consumption.
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