Duration: 01/01/2023 - 30/06/2025
Contact: MSc. Phan Thi Huong; pthuong@rimf.org.vn
Content
Objectives: * General objective: Building up a technological process for producing some value-added products (drink, seasoning sauces, instant spices powders) from seaweed (elkhorn sea moss seaweed, sargassum seaweed, brown seaweed). * Specific objectives: - Build up a technological process for producing high-quality seaweed drink, with a scale of 200 liters per batch. - Build up a technological process for producing seasoning sauces from seaweed, with a scale of 200 kg of raw material per batch. The process has been recognized Decision of technical progress. - Build up a productional process for instant spices powder from seaweed, with a scale of 200 kg of powder per batch. - Pilot production of products: + 2,000 liters (100-250 ml/bottle): High-quality seaweed water from with seaweed content ≥ 5%, carbohydrates ≥ 6%, total sugar ≥ 6%, protein ≥ 500 mg/liter, Naa/Nts ≥ 50%, Potassium and Calcium ≥ 60mg/liter), meeting food safety standards). The product is registered for trademark protection. + 2,500kg (250 gram/bottle): Seaweed seasoning sauce with seaweed extract content ≥ 20%, carbohydrates ≥ 5%, protein ≥ 3%, NaCl salt ≤ 10%, meeting food safety standards. + 1,000kg (100g/package): Instant spices powder from seaweed with seaweed content ≥ 10%, moisture ≤ 5%, carbohydrates ≥ 20%, protein: 10-15%, NaCl salt: 2-5%, meeting food safety standards. Content: - Content 1: Build up a technological process for producing high-quality seaweed drinks. - Content 2: Build up a technological process for producing seasoning sauces from seaweed. - Content 3: Build up a technological process for producing instant spices powder from seaweed.
Output