Agar stick

Agar, also known as agar, stone flower gum, commonly known as agar or ocean flour, is a water-soluble polysaccharide extracted from Rhodophyceae. It is mainly cauliflower, edible amaranth and laver. Agar is the main component of this kind of red algae cell pupa. Because agar has many unique physical and chemical properties and rheological properties, it has a wide range of applications in food, light industry, medicine and other scientific research cities. In the food industry and daily chemical industry, agar is mainly used as a gelling agent and stabilizer for candy, jelly, mutton, canned food and enema, a thickener for jam, peanut butter, sesame sauce, etc. Dispersing and suspending agents for various fruit juices and beverages, clarifying agents for wine, soy sauce and vinegar; in medicine, agriculture and biological engineering, it can be used as bacterial culture medium and microbial carrier. 

Product characteristics:

Agar and carrageenan are the products of seaweed chemistry research and development. The study of seaweed chemistry can be traced back to the end of the 17th century. At that time, France had waited for kelp until brown algae was burned to extract alkaloids from it. In 1720, potassium salts were obtained from seaweed. In 1811, iodine was discovered. Production of iodine, so the seaweed ash industry reached its peak period and became an important chemical resource at that time. Polysaccharide extract (carrageenan) was isolated from carrageenan in Ireland in 1837, mannitol was found in brown algae in Britain in 1844, and fucoidan was isolated from brown algae in Sweden in 1913. While discovering this series of organic chemicals, seaweed chemists have conducted in-depth research on its composition and physical and chemical properties, so that people gradually understand the chemical structure, properties, and uses of polysaccharides such as agar, carrageenan, and algin. This has promoted the vigorous development of the seaweed industry.

Before our country and before the founding of the People's Republic of China, only a few hand-made workshops produced stone cauliflower agar gum by soil method. Only after the establishment of the Institute of Oceanology of the Chinese Academy of Sciences in Qingdao in 1950 did systematic research on seaweed chemistry begin. Since the 1960s, research has been carried out on the extraction of red algae polysaccharides (Jiangsu agar gum) and the end of the 1970s, and the research on the extraction of red algae polysaccharides has been carried out since the 1980s, and great research results have been obtained. Quangang Chemical Plant was engaged in the production of "Chengfeng" brand agar in 1985, which belongs to the old industry in the same industry. While continuously creating material wealth, it has made certain contributions to the development of the seaweed industry.

(1) Product name: Agar (also agar, frozen powder, vegetables, cabbage, etc.).

Nature: hot algae extract of red algae river fence or laver. It can only expand in cold water, it will dissolve in hot water and solidify after cooling.

(2) Product specifications: divided into strip, powder, star, rod and other specifications, which can be determined according to customer needs.

(Three), packaging forms: divided into large packaging and small packaging, and different packaging styles according to customer needs.

(1) Large packaging: inner polyethylene bags, 25kg, 20kg, 12.5kg, 10kg and 5kg each.

(2) Small packaging: inner polyethylene film pouch, polyethylene plastic bottle (for food); packaging according to customer requirements, plus woven bags or cartons, each piece is packaged according to customer needs.

(4) Uses of agar: Food, biology, medicine, military, daily cosmetics and sewage treatment are widely used.

1. Scientific research purposes:

(1) When measuring the pH of soil, use agar, carrageenan, and potassium oxide as bridges. The application is fast, and the results are correct and convenient.

(2) Agar and carrageenan can be used for electrochemical and diffusion studies, and can be widely used in military sciences to study the properties of gels and sols with agar and carrageenan.

(3) In plant research, 5% agar and carrageenan solution can be used to store small pieces of plants for slicing. The standard oat test for plant physiology uses a small piece of agar and carrageenan as a culture carrier for oat coleoptiles.

(4) Agar and carrageenan are widely used in bacterial culture. In brewing, medicine, aquaculture and many biological studies, agar, carrageenan is used as a culture medium for bacteria and other organisms. Medical reagents, both in terms of hardness and water secretion, as well as the number of bacterial growth and large morphology of colonies, have quite good results.

2. For household and restaurant food

Direct consumption: It is made into flower cake, fruit ice, etc., which is good for summer, cool and heat-stroke. Agar and carrageenan are refined using natural seaweed as raw materials and advanced production technology. Consumption can be beauty, weight loss, is a scavenger to slow down the stomach. It has the functions of beauty detoxification, lowering cholesterol and blood pressure, and is also a delicious dish in modern cooking. The restaurant used it as a substitute for bird's nest and shark fin (hence the name agar).

4. Method of consumption:

1. Cold dressing: Soak strips of agar and carrageenan in warm water until they are soft and remove the dry water. You can choose several kinds according to your taste (cooked meat, fungus, vegetables, balsamic vinegar, garlic, sesame oil ...) Appetizing condiments are mixed together as a cold food to make a plate of delicious dishes.

2. Homemade jelly and pudding: Mix 1g of powdered or strip-shaped agar or 100g of water with cara, stir and boil in cold water, add sugar, honey, fruit juice, jam, spice color, etc. Shaped in the box, it will naturally form a delicious jelly pudding after cooling. In the summer, it can be properly placed in a refrigerator to cool for about 30 minutes, depending on personal taste.

3. Homemade drink, brew a little powdery agar with warm water, and drink.

New Zealand and Australia for the preservation of meat: When there is no freezing equipment in the tropics or the army is working in the field, the meat is heated and cooked with a small amount of agar and carrageenan, and the meat will be solidified and covered by a layer of agar and carrageenan and isolated There are corrosive bacteria and oxygen in the air, which can keep the meat for a long time.