| 摘要 |
PURPOSE: A producing method of a canned laver product is provided to improve the taste of fresh laver by blenching the fresh laver, and mixing with seasonings. CONSTITUTION: A producing method of a canned laver product comprises the following steps: washing fresh collected laver, and assorting; dehydrating the assorted laver, and cutting into 10~15cm; inserting the cut laver into boiling water at 95~100deg C, and blenching for 1~3minutes; mixing 20~45wt% of laver extract, 20~45wt% of salicornia europaea extract, 20~50wt% of soy sauce, 5~25wt% of oligosaccharide, and 1~3wt% of sesame seed oil to obtain seasoning liquid; mixing 15~40% of minced garlic, 5~15% of sesame seeds, 15~25% of spring onion, 20~40% of sugar, and 5~30% abalone slices; adding the seasoning liquid into the mixture, and boiling at 95~100deg C; and inserting the boiled mixture and the blenched laver into a can. |
