Dried thalli 90-30 cm

Dried thalli (leaves) - consist of whole thalli, 90-30 cm in size, dried at a temperature of 45 to 60 C in special transparent chambers. In order to guarantee the safety of the product in a normal dry room for up to 3 years, only thallus are used with a moisture content of less than 15% and three-layer bulk packaging in a box with a net weight of 15 kg, eliminating moisture and spoilage of dried seaweed, its contact with foreign odors. Thallus is a versatile product made from dried seaweed and can be used:

- as a basis for preparing seaweed broths, sauces, decoctions and other liquid dishes. To do this, boil part of the dry thallus for 20-30 minutes and the broth is ready. Take out the boiled kelp and can cut it into salads, side dishes, or prepare dietary chips (traditional Japanese technology);

— thalli cut into dry pieces are used as one of the ingredients in first, second and dessert courses, where they swell during the cooking process and, at the same time, all useful and flavor-forming substances (glutamic acid and mannitol) pass into the finished dish without loss;

- as a main or additional ingredient for salads, side dishes, and other seaweed dishes, but for this it must first be soaked in water for several hours for partial (if heat treatment is ahead) or complete restoration (for ordinary fresh salads, when in water within 6-8 hours, the weight of the dry product should increase 6-9 times) restoration to the stage of the natural state of kelp. Boil a little (if the consistency is harsh) in the same water, cool and cut into pieces convenient for a particular dish;

- for grinding into grits, powder (flour) through a regular coffee grinder and further widespread use in meat, fish, flour and any other dishes, as an ingredient (for example, grits in cutlets, dumplings, porridges, etc.), as a seasoning from useful and taste-enhancing substances, can be mixed with other seasonings, or even instead of regular table salt.