| 摘要 |
PURPOSE: A high quality seasoned laver and a manufacturing method thereof are provided to extend shelf life by coating the laver surface with a mixture of distillates or ulmus darvidiana for. suberosa extract with onion extract. CONSTITUTION: A manufacturing method of high quality seasoned laver comprises the following steps: primarily roasting dried raw laver at 200-300 deg. Celsius for 3-15 seconds; adding cooking oil and salt to the primarily roasted laver; coating the laver surface with a mixture of 2-10 parts by weight of onion extract, 0.1-0.5 parts by weight of distillates, 1-5 parts by weight of ulmus darvidiana for. suberosa extract based on 100 parts by weight of dried raw laver; and secondarily roasting the laver on which the mixture of distillates or ulmus darvidiana for. suberosa extract and onion extract is coated at 300-400 deg. Celsius for 2-10 seconds. The distillates are one or more of bamboo pyroligneous acid and pyroligneous acid. The cooking oil is one or two kinds of cooking oil selected from a group consisting of corn oil, soybean oil, sesame oil, perilla oil, olive oil, unpolished rice oil and grape seed oil. The compounded oil is manufactured by mixing grape seed oil, sesame oil and perilla oil with a mixing ratio of 20-40 : 0.5-2 : 1-5. [Reference numerals] (AA) (First process) Step of primarily roasting dried raw laver at 200-300°C for 3-15 seconds; (BB) (Second process) Step of adding cooking oil and salt to the primarily roasted laver; (CC) (Third process) Step of coating the surface of the laver seasoned in the second process with a mixture of 2-10 parts by weight of onion extract, 0.1-0.5 parts by weight of distillates, 1-5 parts by weight of ulmus darvidiana for. suberosa extract based on 100 parts by weight of dried raw laver of the first process; (DD) (Fourth process) Step of secondarily roasting the laver, on which the mixture of distillates or ulmus darvidiana for. suberosa extract and onion extract is coated, at 300-400°C for 2-10 seconds |
