When the stems are very hard, acid content in flavor sauce should be increased in some extent or some organic acid should be added in soya bean sauce to make it softened. Furthermore, since there is yeast in raw bean sauce which will make the stems to be softened, so the stems should be soaked after heating & sterilization.
|Batching table:||Salted Wakame Stem Cut|
|Shelf Life:||24 Months|
|Storage Method:||-18℃ for frozen storage|
|Using Method:||Can be cold-mixed or used as food materials after soaking.|