Seaweed vermicelli is a specialty food made with seaweed as the core ingredient. It is rich in dietary fiber, calcium, iron, and other trace elements, making it more nutritious compared to traditional vermicelli. Seaweed vermicelli has a Q弹 (bouncy) and smooth texture and can be served cold, stir-fried, or used in soups, making it suitable for a variety of cooking methods.
In terms of specifications, seaweed vermicelli on the market comes in a variety of weight specifications. There are small packages suitable for individual tasting, such as 120g per bag; common standard packages are usually 300g or 350g per bag, with some products being 300g of vermicelli with 50g of desiccant, and there are also specifications like 450g. In terms of packaging, bags are the primary form, while some products that take a refined approach may use boxes. In terms of shape, seaweed vermicelli is long and thin, similar to the shape of regular vermicelli, with a relatively uniform thickness, and the diameter is generally between 1-2 millimeters.
The main materials for making seaweed vermicelli are seaweed, commonly brown algae, red algae, green algae, etc., such as kelp, laver, nori, spirulina, etc. To enhance the toughness and shaping effect of the vermicelli, starch substances such as sweet potato powder, potato powder, corn powder, mung bean powder, pea powder, soybean powder, taro powder, rice powder, etc. are added, which can be used alone or in various mixtures. Additionally, some recipes may include seaweed sugar, calcium gluconate, fish collagen protein, potassium sorbate, etc. Seaweed sugar is used for flavoring, calcium gluconate helps with shaping, fish collagen protein improves the texture, and potassium sorbate acts as a food additive for preservative purposes.
