| 摘要 |
The present invention relates to a manufacturing method of Pollack seasoned laver, which comprises: a raw laver preparation step; a first roasting step; an oil coating step; a second roasting step; and a Pollack spreading step. In the Pollack spreading step, Pollack roe is spread on the laver which passes through the oil coating step or the second roasting step. The Pollack roe which is spread in the Pollack spreading step can pass through: a spawning step; a washing step; a seasoning step; a maturing step; a releasing step; and a heating step. The Pollack roe is collected from a Pollack in the spawning step. In the washing step, the collected Pollack roe is washed. In the seasoning step, the Pollack roe is seasoned by mixing 10 parts by weight of salt, 15 parts by weight of red pepper powder, and 15 parts by weight of refined rice wine with respect to 100 parts by weight of the Pollack roe which passes through the washing step. In the maturing step, the Pollack roe which passes through the seasoning step is matured for one to two weeks at 1 to 5°C. In the releasing step, an egg membrane is removed from the Pollack roe which passes through the maturing step. In the heating step, the Pollack roe which passes through the releasing step is roasted and cooked with cyclodextrin powder. According to the present invention, the manufacturing method can provide Pollack seasoned laver having excellent texture of food and preference. |
