| 摘要 |
PURPOSE: A method for manufacturing fried-seaweed is provided to keep the own color, smell, and taste of dry seaweed, and particularly, to prevent the fried-seaweed from shrinking or being misshapen. CONSTITUTION: A method for manufacturing fried-seaweed comprises the steps of: spreading seasoning liquid between two sheets of dry seaweed; forming fried-seaweed by sprinkling stir-fried artificial sesame, which is made of one cereal flour selected among wheat flour, corn flour, and rice flour, or stir-fried sesame on the seasoning fluid; drying the formed fried-seaweed in a drying room, which is at 60°C to 70°C, for an hour; roasting the dried fried-seaweed by passing the seaweed through a roasting machine at 180°C to 250°C for 5 to 15 seconds; cutting the roasted fried-seaweed in a proper size; and selectively packing the cut fried-seaweed. A method for manufacturing the seasoning liquid comprises the steps of: boiling water at 100°C with dried shrimp 7wt%, anchovy 10wt%, shiitake mushroom 4wt%, and dried kelp 8wt% for 60 to 90 minutes; extracting the concentrate using a sieve; putting pepper powder 0.5wt%, which is put in a mesh bag, in the concentrate; infusing the concentrate for 30 to 40 minutes; blending one saccharide 25wt%, which is selected among grape sugar, oligosaccharide, sugar, and fruit sugar, and soy bean sauce 15.5wt%; and boiling the concentrate for 6 hours until reaching a predetermined concentration. [Reference numerals] (AA) Dried seaweed; (BB) Seasoning liquid; (CC) Form fried-seaweed; (DD) Dry; (EE) Select; (FF) Oil; (GG) Roast; (HH) Cut; (II) Sort; (JJ) Pack
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