Processing technology of rag worm doped with seaweeds

The invention relates to a processing technology of rag worms doped with seaweeds. The technology includes following steps: pre-processing, soaking, homogenizing, forming, frying, boiling and packaging for storage and transportation. The processing technology is simple in operation, is practical and is suitable for industrial production. The product is good in color, fragrance and taste; is green, healthy and novel; is convenient to eat and is in conformity with demands of consumers. With addition of rag worms in meat balls, the product is outstanding in seafood flavor. With the addition of seaweeds, the product is more beneficial to health care and is in conformity with a concept of healthy consumption.