Information and promotion regarding seaweed

有关紫菜的信息和宣传

seaweed

紫菜

紫菜名称

It's Names

SEAWEED (GIM, LAVER,KIM etc.),It has various names,It's an edible seaweed, which is classified as red algae.

紫菜(GIM,LAVER,KIM等),有多种名称,是一种可食用的海藻,被归为红藻

营养成分

Nutrition analysis

1.每100g紫菜的营养成分比较表

1.Nutrition information per 100g of seaweed

维他命A
牛肉6倍100倍1400倍
猪肉9倍80倍700倍
黄花鱼20倍8倍750倍
ironcalciumvitaminA
beef6times100times1400times
pork9times80times700times
Yellow croaker20times8times750times

2.富含人体必需的氨基酸和矿物质成分

2.Rich in essential amino acids and minerals.

紫菜富含氨基酸种类的蛋氨酸等八种人体必需的氨基酸类。并含有作为人体新陈代谢酵素的矿物质(磷,镁,钠,钾,硅,铁,锰等)

Seaweed is rich in eight essential amino acids, including methionine, among amino acids, and contains almost all minerals (phosphorus, magnesium, sodium, potassium, silicon, iron, manganese, etc.) used as enzymes in metabolism in our body.

3.富含维他命和铁成分。

3.It is high in vitamins and iron

紫菜含有大量的优质蛋白质使铁成分更容易被吸收, 同时富含维他命A与一种叫做暗视蛋白的蛋白质结合生成视网膜紫质,视网膜紫质可使眼睛变得明亮。(如果缺乏维他命A可导致夜盲症)。

Since it contains a lot of high-quality protein, it easily absorbs iron, and it also has a lot of vitamin A. It combines with a protein called scotopcin to make lodopsin, which makes your eyes clear. (If you lack vitamin A, it is easy to get night blindness.)

seaweed
seaweed

紫菜的历史

History of Seaweed

紫菜的由来

Origin of seaweed

紫菜是韩国的传统营养美食, 很久之前就作为韩国饭桌上的高级食品. 紫菜又名海衣, 甘苔, 紫菜, 靑苔. 在南海岸地方城市将海衣用方言称之为“heawu”.

Seaweed has been loved for a long time as a traditional nutritional food in our country. It’s also known as Haeui, Gamtae, Haetae, and Cheongtae. Mostly, in the southern coastal city, it has been called as ‘Haewoo’, as a dialect of ‘Haeui’.

紫菜的名称

The origin of the name ‘Kim’ (‘seaweed’ in Korean)

紫菜的名称可查出海衣,紫菜,甘苔,青苔,干藿和 “金”等。口传从前有一位金先生非常饿,于是从水中捞出一种像苔藓的东西晒干吃,后来又烤着吃,觉得奇香无比,于是与大家一起分享,从此紫菜就以金氏命名,叫做“金”。

紫菜如何登上韩国餐桌的呢?

新罗时期-据记载将紫菜饱饭吃称之为福包饭。

1420年代-开始养殖的朝鲜时代中期,在地方土特产记录中有“海衣”入列其中。

If you look for the other names Kim, there are Haeui, Haitai, Gamtae, Cheongtae, Gamgwak, and "Kim." According to the oral tradition, there is a myth that ‘Kim’ was named after Mr. Kim who picked up some moss and dried it to eat it out of hunger.

How did seaweed get to the Korean table?

It is said that Boksam was called and ate Kim wrapped in rice during the Shilla Dynasty- 1420s- 'Haeui' was found in local souvenirs from the mid-Chosun period.

  • 庆尚道地理志:280年前,在蟾津江渔区,有一位採取蛤蜊的老奶奶吃了一种水中漂浮的紫菜,觉得味道不错,于是带回家烘干后意外发现味道更佳,之后将竹子钉在水中,人工方法使紫菜寄生之上,据说这是紫菜养殖的起源。
  • 政文基“朝鲜水产”: 记录到在全罗难道莞岛的一位叫防廉的人看到在渔具上粘连生长的紫菜,于是开始做紫菜的大量养殖。
  • 东国舆地胜览:其中也有记载在光阳县太仁岛奉上的土特产中有採取紫菜的记录。

1620年代-将竹子与橡树枝节竖立在海滩,紫菜挂于其上生长,紫菜养殖进一步发展。

1650年代- 紫菜“金”的词源于此时期正式得名。全罗难道灵岩出身的金汝翼在光阳首次养殖推广紫菜,成为光阳地区的特产,人气颇高,给国王进献的时候由于没有特别的名字,国王仁祖便取金汝翼的姓氏作为紫菜的名字,故名“金”,后流传下来。

1800年代-将竹子一边作为支柱钉在水中,竹子另一边漂浮在水中进行紫菜养殖。

1920年代-将较长的竹子绑在支柱两边固定好,防止竹子脚在波浪冲击下歪斜,维持一定间距,通过一定时间的日晒,接受雨雪冲刷,做出更香更美味的紫菜,开发出与现代养殖支架类似形态的养殖方法。以此种方法为依据,现如今开发出支柱式养殖法。

  • Geography of Gyeongsang-do: around 280 years ago, an old lady who collected shellfish from the Seomjin River ate 'water seaweed' and brought it home after tasting it. There is a story that this old lady started to grow seaweed on a bamboo stick in the water.
  • Jeong Mun-ki's 'Chosun Fish Report': There is a record that a man named Bang-dong, who lived in Wando, Jeollanam-do, found seaweeds growing on a stick so started to mimic it to grow it.
  • Dongguk Yeojiseungram: There is a record that seaweed was collected as souvenir from Taeindo, Gwangyanghyeon.

1620s - The bamboo and oak branches were erected on the tideland, and seaweeds was sticking to each branch to grow.

1650s - It is said to be the earnest days of seaweed. Kim Yeo-ik from Yeongam, Jeonnam, first cultured these seaweeds and it soon became popular as a special product of Gwangyang. Since there was no name to the seaweed that was provided to the king it was started to be called as ‘Kim’ after the last name of Kim Yeo-ik

1800s - The methodology of growing seaweed by weaving the bamboo is well established.

1920s - The lines were long tied together, and the poles were fixed on both sides, and the feet themselves were kept technically spaced so that they would not be entangled by the waves. These forms developed to become today's culturing style

紫菜的种类

Types of seaweed

甘紫菜(porphyra tenera kjellman)

Chamkim (porphyra tenera kjellman)

  • 形状:形成初期呈竹叶状,成熟期呈椭圆形,卵形等多种形状,边缘褶皱较多。
  • 颜色:紫红色,褐红色,黑紫色等
  • 大小:(长)15~25cm, (宽)7~12cm
  • 栖息地:溪水影响较多的河川口
  • 养殖时期:9月~次年4月
  • Body type: Early leaf shape. When mature, it appears in various shapes such as oval and ovate. There are many wrinkles on the edges
  • Color: Magenta, brown, black, etc.
  • Size: (Length) 15 ~ 25 cm, (Width) 7 ~ 12cm
  • Tsu-Habitat: Estuary with many river water influences
  • Culture time: from September to April

大甘紫菜(porphyra tenera kjellman form tamatsuensis miura)

Keunchamkim (porphyra tenera kjellman form tamatsuensis miura)

甘紫菜的变种紫菜,1962年由日本爱媛县养殖紫菜的渔民育成。

A species that has been changed from Chamkim, cultivated by fishermen in 1962 in Japan

  • 颜色:紫红色,褐红色,黑紫色等
  • 大小:(长)15~25cm, (宽)7~12cm
  • Color: magenta, brown, black, etc.
  • Size: (length) 15 ~ 25 cm, (width) 7 ~ 12 cm

条斑紫菜 (porphyra yezonensis udea)

Radial pattern seaweed (porphyra yezonensis udea)

  • 形状:幼叶体为倒披针形,成熟时为椭圆形,上部比基部宽
  • 颜色:亮紫色
  • 大小:(长)10~20cm, (宽)3~10cm
  • 栖息地:偏向外海部的高盐份地区
  • Body type: Young lobe reverse lanceolate. Oval at maturity, wider than the base
  • Color: Light purple
  • Size: (Length) 10 ~ 20 cm, (Width) 3 ~ 10 cm
  • Habitat: A place with a high salinity towards the open sea

大条斑紫菜(porphyra yezonensis udea form narawaensiss miura)

Big radial pattern seaweed(porphyra yezonensis udea form narawaensiss miura)

条斑紫菜的变种,1966年由日本千叶县养殖紫菜的渔民育成。

Changed form of Bangsamunuikim. Fostered by aquaculture fishermen at Chiba in Japan in 1966

  • 颜色:赤紫色
  • 大小:(长)30cm
  • 1966 Color: Reddish purple
  • Size: (length) 30 cm

岩紫菜

Natural seaweed(dolkim)

养殖类紫菜对应的名称。外海岩礁生长的紫菜统称为岩紫菜。其中适合养殖的品种为长叶岩紫菜。用其做原料生产的紫菜也称之为岩紫菜。韩国常见的岩紫菜培育品种有紫菜紫菜 (Porphyra denata),圆岩紫菜(P. suborbiculata), 长叶岩紫菜 (P. pseudolinearis),四方花纹岩紫菜(P. seriata)等。

It is a word that corresponds to aquacultured seaweed. A generic term for seaweed that grows on the reef of the open sea. In addition, it refers to seaweed made from these products as raw materials. Commonly growing natural seaweeds in Korea include blue seaweed (Porphyra denata), rounded rot (P. suborbiculata), long leaf rot (P. pseudolinearis), and P. seriata

海带紫菜 (Porphyra denata)

Sea mustard seaweed (Porphyra denata)

紫菜紫菜主要分布在西海岸, 圆岩紫菜(P. suborbiculata)多生长于东海岸南部和南海岸一带,以及西海岸南部。 长叶岩紫菜 (P. pseudolinearis)主要生长于郁陵岛等地, 四方花纹岩紫菜(P. seriata)分布在南海岸。岩紫菜一般比养殖紫菜颜色深味道香,但是由于口感较硬,味道欠佳。

Seaweed is mainly found on the west coast, and rounded stone seaweed grows frequently on the south and south coasts of the east coast and south of the west coast. In general, stone seaweed has a darker color and a better aroma than western style seaweed, but it is not soft and tasteless

  • 形状:长竹叶形状
  • 大小:(长)10~30cm, (宽)2~45cm, (厚度)30~56㎛
  • 栖息地:港湾入口,或港湾外部潮水较快,波浪较多地区
  • Body shape: long leaf shape
  • Size: (length) 10 ~ 30 cm, (width) 2 ~ 45 cm, (thickness) 30 ~ 56㎛
  • Habitat: where there is a rapid and wave of algae at the entrance of the bay or outside the bay

传统紫菜

Traditional seaweed

又名“朝鲜紫菜”,大片,较薄,孔隙较多,但是味道香醇柔软,受很多消费者喜爱,主要产于忠清南道西海岸地区。

Also known as “Chosun Kim”, it has a slightly larger shape, and has a lot of holes as it has a thin layer, but it is well-loved by consumers thanks to its soft taste. It is a type of seaweed produced by mixing half-roasted seaweed spores and traditional seaweed spores. huayip(Dehumidification: The moisture content is controlled to 4% or less)) refers to the seaweed that has been dehumidified to store the seaweed for a long time.

紫菜保存方法

storage method

紫菜放久了会变软, 需要科学的保管方法. 为保持紫菜清脆不变软, 将紫菜保管在有盖子的铁罐中, 需要用紫菜全部填满,不留空间. 如果紫菜无法填满空间, 或取出紫菜食用时,一定要将空余部分用纸(厨房纸巾)填满空间. 这样紫菜才能保持清脆不变软, 长期保存.

It is difficult to keep the seaweed for a long time, because it becomes damp. To keep the seaweed from getting damp, you should keep it in a tight tin container. If there is a vacant space in the container, you should fill the space with paper towels. This will keep the seaweed from getting wet for a longer period of time.

1. 变软的紫菜重新使其清脆
紫菜变软是因为水分入侵其中. 尤其是夏天或梅雨季节, 空气潮湿, 即使再脆的紫菜开封后也会马上变软. 此时将紫菜放入微波炉加热20秒左右,紫菜就会重现清脆口感. 但注意紫菜加热30秒以上会变焦.这一点要小心.
2. 剪紫菜时不小心将干燥剂也剪开了, 这种情况经常出现吧?
将包装袋上方轻轻剪一点, 让干燥剂滑落到包装袋下端后再剪,这样会防止上述情况出现.
3. 剪紫菜时手上会经常沾到讨厌的油?
- 将未开封的紫菜包装像折纸一样,对折成6~8份,再打开包装袋就可避免油沾到手上.
- 将未开封紫菜用剪刀剪成6~8份, 之后将包装纸挑出, 轻而易举地剪紫菜.
1. Let's turn the damp seaweed into crispy one
The reason why the seaweed becomes damp is because the moisture penetrates the steam. Especially in the humid season like summer, even the crisp seaweed will become damp. Just hit it in a microwave for 20 seconds. Be careful not to heat it for more than 30 seconds. That will burn your seaweed.
2. Have you ever cut a desiccant while cutting the package of seaweed?
Slightly cut the top of the bag, send the desiccant downwards using your fingers. Then cut the seaweed.
3. Do you hate to have the oil on your hands every time you cut your seaweed?
- Divide the seaweeds into 6-8 pieces like you do an origami. Then you can cut it without oil on your hands.
- Please cut 6-8 pieces with scissors while seaweed is in the bag, then simply cut the bag along with the seaweed.