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Porphyra in Xiapu Toushui is on the market! How powerful is the best laver in China?

Porphyra in Xiapu Toushui is on the market! How powerful is the best laver in China?

  • Categories:News
  • Author:
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  • Time of issue:2023-01-16 16:35
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(Summary description)这个时节,我们福建最值得一去的地方,就是宁德霞浦。   霞浦紫菜闻名全国,天然适合养殖紫菜的环境,让这座小城被称作“紫菜之乡”。   每年 10 月底,正是紫菜丰收的时节,大批的游客和摄影师会来到霞浦,一个是为了抢购最新鲜的头水紫菜,一个也是为看看“海上农场”的奇观。        霞浦人至今坚持以近乎自然的方式养殖紫菜,收成时,渔民们在浅海处搭起一排排细细的竹架,竹架上摆的,是成片成片的紫菜。   涨潮时,紫菜苗在浸润在海水中,饱获滋养。退潮时,紫菜又能与阳光和空气进行光合作用,悠然生长。   这样天然的处理方式,再加上霞浦独有的,适合养殖紫菜的自然环境,让霞浦紫菜在“紫菜界”抢尽风头。        霞浦紫菜嫩滑、鲜甜、清爽,都归功于这一方土地的水质、气候和养殖传统,在其它地方,还真很难找到这样的紫菜。   所以谁要是在这个时节去往霞浦,买到新鲜紫菜,那回到家里,是必定要和亲友分享的,绝对是一份珍贵的心意。   而在霞浦,紫菜其实也分为“三六九等”。要分辨紫菜的等级,首先要了解的是紫菜的收割方式。   霞浦紫菜每年 10 月开始收割,第一次收割的,叫“头水紫菜”,由于紫菜的生长习性,首次收割后,会多次再生长,且长得很快,这后面几次收割的,就叫做二水、三水……一直到“末水紫菜”。        而紫菜的优劣程度,就从“头水”到“末水”,直线下降。头水,是紫菜之中的上品。   所以,头水紫菜和其它紫菜相比,究竟有哪些好处?我们可以从以下 4 个维度比较:   01头水相对细嫩,干货叶片宽度一般在2~5毫米,长度为5~30厘米不等;   02头水呈墨黑色,色泽油亮,片薄细腻,其他水的颜色则是褐红色,如果颜色发紫,则为受潮或存放时未避光的陈年制品;   03晒干的头水紫菜闻起来有一股特有新鲜的海产风味,劣质和陈年的紫菜则有一股怪味;   04当季的干制头水紫菜可以直接试吃,嚼起来口感鲜甜可口,细嫩脆爽,其他紫菜则比较涩。   不过,这些说来说去,还是理论派。为了给大家更直观的感觉,我们把头水紫菜和其它普通紫菜做一个对比。        这是头水紫菜与其他紫菜用清水浸泡15分钟后的对照图。泡头水紫菜用的清水几乎没有变色,而三、四水和末水紫菜明显偏紫。   同时,头水紫菜的叶片幼嫩轻薄,宽度较窄,呈细长形。而后两者的叶片较宽,浸水展开后常见厚薄不均的状况,与之对应的是口感干涩无味,吃起来像“纸”一样。   这也一对比,头水紫菜和其它紫菜的区别,马上就出来了!        不过,也正是因为头水紫菜相比其它紫菜,有这么大的区别,所以市面上“冒充”的头水紫菜,也特别多。   事实上,真正的霞浦头水紫菜,产量是绝对有限的,说要靠“抢”,也不为过。先不用说收割的头水紫菜产量就有限,再做成干紫菜,更是稀缺了。13 斤的湿紫菜才能晒成 1 斤干紫菜,所以霞浦头水紫菜,是绝对的“珍贵产品”。   我们公司收购的头水紫菜,是不会到不知底的农户那收购的,一定是要找到霞浦当地的熟人收购,才能保证真实可靠,不花冤枉钱        这么物美的紫菜哪里买,福建皓大的产品完成能满足您的需求,感情动动您的手指,点击下方链接把美味带回家吧!  

Porphyra in Xiapu Toushui is on the market! How powerful is the best laver in China?

(Summary description)这个时节,我们福建最值得一去的地方,就是宁德霞浦。

  霞浦紫菜闻名全国,天然适合养殖紫菜的环境,让这座小城被称作“紫菜之乡”。

  每年 10 月底,正是紫菜丰收的时节,大批的游客和摄影师会来到霞浦,一个是为了抢购最新鲜的头水紫菜,一个也是为看看“海上农场”的奇观。

  





 

  霞浦人至今坚持以近乎自然的方式养殖紫菜,收成时,渔民们在浅海处搭起一排排细细的竹架,竹架上摆的,是成片成片的紫菜。

  涨潮时,紫菜苗在浸润在海水中,饱获滋养。退潮时,紫菜又能与阳光和空气进行光合作用,悠然生长。

  这样天然的处理方式,再加上霞浦独有的,适合养殖紫菜的自然环境,让霞浦紫菜在“紫菜界”抢尽风头。

  





 

  霞浦紫菜嫩滑、鲜甜、清爽,都归功于这一方土地的水质、气候和养殖传统,在其它地方,还真很难找到这样的紫菜。

  所以谁要是在这个时节去往霞浦,买到新鲜紫菜,那回到家里,是必定要和亲友分享的,绝对是一份珍贵的心意。

  而在霞浦,紫菜其实也分为“三六九等”。要分辨紫菜的等级,首先要了解的是紫菜的收割方式。

  霞浦紫菜每年 10 月开始收割,第一次收割的,叫“头水紫菜”,由于紫菜的生长习性,首次收割后,会多次再生长,且长得很快,这后面几次收割的,就叫做二水、三水……一直到“末水紫菜”。

  





 

  而紫菜的优劣程度,就从“头水”到“末水”,直线下降。头水,是紫菜之中的上品。

  所以,头水紫菜和其它紫菜相比,究竟有哪些好处?我们可以从以下 4 个维度比较:

  01头水相对细嫩,干货叶片宽度一般在2~5毫米,长度为5~30厘米不等;

  02头水呈墨黑色,色泽油亮,片薄细腻,其他水的颜色则是褐红色,如果颜色发紫,则为受潮或存放时未避光的陈年制品;

  03晒干的头水紫菜闻起来有一股特有新鲜的海产风味,劣质和陈年的紫菜则有一股怪味;

  04当季的干制头水紫菜可以直接试吃,嚼起来口感鲜甜可口,细嫩脆爽,其他紫菜则比较涩。

  不过,这些说来说去,还是理论派。为了给大家更直观的感觉,我们把头水紫菜和其它普通紫菜做一个对比。

  





 

  这是头水紫菜与其他紫菜用清水浸泡15分钟后的对照图。泡头水紫菜用的清水几乎没有变色,而三、四水和末水紫菜明显偏紫。

  同时,头水紫菜的叶片幼嫩轻薄,宽度较窄,呈细长形。而后两者的叶片较宽,浸水展开后常见厚薄不均的状况,与之对应的是口感干涩无味,吃起来像“纸”一样。

  这也一对比,头水紫菜和其它紫菜的区别,马上就出来了!

  





 

  不过,也正是因为头水紫菜相比其它紫菜,有这么大的区别,所以市面上“冒充”的头水紫菜,也特别多。

  事实上,真正的霞浦头水紫菜,产量是绝对有限的,说要靠“抢”,也不为过。先不用说收割的头水紫菜产量就有限,再做成干紫菜,更是稀缺了。13 斤的湿紫菜才能晒成 1 斤干紫菜,所以霞浦头水紫菜,是绝对的“珍贵产品”。

  我们公司收购的头水紫菜,是不会到不知底的农户那收购的,一定是要找到霞浦当地的熟人收购,才能保证真实可靠,不花冤枉钱

  





 

  这么物美的紫菜哪里买,福建皓大的产品完成能满足您的需求,感情动动您的手指,点击下方链接把美味带回家吧!

 

  • Categories:News
  • Author:
  • Origin:
  • Time of issue:2023-01-16 16:35
  • Views:

In this season, the most worthy place to visit in Fujian is Xiapu, Ningde.
Xiapu porphyra is famous all over the country, and its natural environment is suitable for cultivating porphyra, making this small city known as the "hometown of porphyra".
At the end of October every year, it is the season of laver harvest. A large number of tourists and photographers will come to Xiapu to buy the freshest laver in Toushui, and to see the wonders of "Sea Farm".

  

 

 Xiapu people still insist on cultivating porphyra in a nearly natural way. During the harvest, fishermen set up rows of thin bamboo racks in the shallow sea. On the bamboo racks, there are pieces of porphyra.
At high tide, laver seedlings are soaked in the sea water and fully nourished. When the tide is ebbing, laver can photosynthesis with the sun and air and grow leisurely.
This natural treatment, combined with Xiapu's unique natural environment suitable for cultivating porphyra, makes Xiapu porphyra take the lead in the "laver world".

  

 

  The tender, sweet and refreshing laver in Xiapu is attributed to the water quality, climate and culture tradition of this land. It is really difficult to find such laver in other places.
So if anyone goes to Xiapu to buy fresh laver at this time of year, he must share it with his relatives and friends when he comes home. It is definitely a precious thought.
In Xiapu, laver is also classified as "369". To distinguish the rank of laver, the first thing to understand is the harvesting method of laver.
Xiapu porphyra begins to harvest in October every year. The first harvest is called "Porphyra capitis". Due to the growth habit of porphyra capitis, it will grow again many times after the first harvest, and grow very fast. The later harvest is called "two water, three water... until" laver capitis ".

  

 

  The pros and cons of laver decreased from "head water" to "end water". Headwater is the top grade of laver.
So, what are the advantages of laver in Toushui compared with other lavers? We can compare from the following four dimensions:
01 head water is relatively tender, the width of dry goods leaves is generally 2-5 mm, and the length is 5-30 cm;
02 The head water is black, shiny, thin and delicate, while the other water is maroon. If the color is purple, it is an aged product that is damp or not protected from light when stored;
03 The dried seaweed has a unique fresh seafood flavor, while the poor-quality and aged seaweed has a peculiar smell;
The dried laver can be eaten directly in the season. It tastes fresh, sweet and delicious, tender and crisp, while other lavers are astringent.
However, after all, they are still theoretical. In order to give you a more intuitive feeling, we will make a comparison between laver in Toushui and other common lavers.

  

 

  This is the comparison between laver in Toushui and other lavers after soaking in water for 15 minutes. The water used for soaking laver in the first water hardly changed color, while the laver in the third, fourth and last water was obviously purple.
At the same time, the leaves of Porphyra capitata are tender and thin, narrow in width, and elongated. The leaves of the latter two are wide, and the thickness is uneven after being soaked and unfolded, which corresponds to the dry and tasteless taste and tastes like "paper".
This is also a comparison. The difference between Porphyra capitis and other Porphyra comes out immediately!

  

 

  However, it is precisely because Porphyra capitis is so different from other Porphyra, so there are many "fake" Porphyra capitis on the market.
In fact, the output of the real Xiapu Toushui laver is absolutely limited. It is not too much to say that it depends on "grabbing". Needless to say, the yield of the harvested head water laver is limited, and the dried laver is even more scarce. Only 13 jin of wet laver can be dried into 1 jin of dry laver, so Xiapu Toushui laver is an absolute "precious product".
The laver in Toushui purchased by our company will not be purchased by unknown farmers. It must be purchased by local acquaintances in Xiapu, so as to ensure its authenticity and reliability and not spend money unjustly

  

 

 Where to buy such a delicious laver? Fujian Haoda's products can meet your needs. Move your fingers with emotion. Click the link below to bring the delicious food home!

 

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