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烘干裙帶菜：是指以鹽漬裙帶菜葉為原料，經(jīng)挑揀→分級→去鹽→清洗→挑揀→切斷→烘干→分選→去雜質→分級→包裝。一般分為長條整棵烘干與切斷塊烘干及成形烘干三種。

わかめ

裙帶菜，わかめ，??，undaria，wakame

干燥裙帶菜

?? 裙帶菜屬
undaria

wakame (わかめ, ワカメ?, 若布) wakame, undaria pinnatifida, is a type of edible kelp.

wakame (japanese: わかめ or 若布) is a type of edible kelp. its scientific name is undaria pinnatifida.

wakame fronds are green and have a subtly sweet flavour and slippery texture. the leaves should be cut into small pieces as they will expand during cooking.

since long in japan and now also in europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. these dishes are typically dressed with japanese ingredients including soya sauce and vinegar/rice vinegar.

wakame is a rich source of epa, an ω-3 essential fatty acid. at over 400 mg/100 kcal or almost 1 mg/kj, it has one of the higher nutrient:calorie ratios, and among the very highest for a vegetarian source. however, 100 grams of wakame is more than 44 tablespoons of dried wakame. the usual consumpton of wakame is closer to 1 or 2 tablespoons.[2] wakame also has high levels of calcium, iodine, thiamine and niacin
裙帶菜：褐藻門翅藻科的一屬。孢子體大型，由葉片、柄部和固著器3部分組成。黃褐色葉片幼期卵形或長葉形，單條，在生長過程中不斷羽狀分裂成數(shù)個裂片，有隆起的中肋，有毛窠，無粘液腔，但有點狀粘液細胞。成熟的藻體在柄部兩側延伸出折疊狀的孢子葉，肉厚且富粘質，其上密生孢子囊。配子體微小，為分枝的絲狀體。該屬有3種，全是海產(chǎn)。主要分布于日本和朝鮮，中國只有裙帶菜1種。主要產(chǎn)于黃渤海沿岸。裙帶菜藻體兩側羽狀分裂呈掌狀，寬約50～80厘米，高約 1米，主要生長在風浪較大、潮下帶1～4米深的巖石上，低潮帶石沼中也有生長，可供食用。