| 摘要 |
PURPOSE: A production method of functional laver is provided to offer excellent taste and nutrition, to promote digestion and absorption of the laver, and to properly absorb mixed ingredients to the laver. CONSTITUTION: Raw laver is aged and the aged laver is molded (S20,S30). Sea cucumber is dried and pulverized to obtain sea cucumber powder (S40). 30 L of water is mixed with 3-6 kg of arrowroot, and the mixture is firstly hot-water extracted for 1-6 hours (S60). 0.1-0.3 kg of cornus fruit, 0.1-0.3 kg of Chinese matrimony fruits, 0.3-1 kg of jujube, 0.1-2 kg of ginger, and 0.05-0.5 kg of Glycyrrhizae radix are added to the arrowroot extract, and the mixture is secondly hot-water extracted for 2-10 hours (S62). Solid residues are removed from the second hot-water extract, and the second hot-water extract is heated to be concentrated into 15-40wt% (S70). 65-95wt% of concentrate and 3-35wt% of sea cucumber powder are mixed (S88). The mixture is coated on the molded laver (S90). [Reference numerals] (S10) Ingredient preparing step; (S100) Drying step; (S110) Packing step; (S20) Aging step; (S30) Molding step; (S40) Sea cucumber powder producing step; (S50) Juicing step; (S60) First hot-water extracting step; (S62) Second hot-water extracting step; (S70) Concentrating step; (S88) Mixing step; (S90) Coating step |
