| 摘要 |
PURPOSE: A producing method of seasoned green laver is provided to maintain the unique taste of laver even in a long-term storage and to provide the seasoned green laver as a side dish or a snack. CONSTITUTION: Seasoned green laver is produced by mixing 60-80wt% of green laver, 5-10wt% of fermented soybean paste, 3-5wt% of Lentinus edodes, 2-5wt% of onion, 1-3wt% of sea tangle, 1-3wt% anchovy, 1-3wt% of shrimp, 1-2wt% of garlic, 1-2wt% of spring onion, 2-3wt% of sugar, 0.5-1.5wt% of salt, 0.2-0.5wt% of green tea powder, 1-2wt% of sesame seed oil, 1-2wt% of perilla seed oil, and 1-3wt% of sesame seeds (S3). [Reference numerals] (S1) Laver for seasoning is finely cut; (S2) Laver is inserted into a heater for roasting; (S3) Fermented soybean paste, Lentinus edodes, onion, anchovy, spring onion, shrimp, sugar, salt, sea tangle, and garlic are mixed and roasted; (S4) Green tea powder, sesame seed oil, perilla seed oil, and sesame seeds are mixed and roasted; (S5) Produced seasoned laver is packaged
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