| 摘要 |
PURPOSE: A green tea laver for kimbap, and its manufacturing method are provided to prevent or inhibit the corruption of kimbap due to microorganism by removing the bitter taste and sour taste of green tea. CONSTITUTION: A green tea laver for kimbap is prepared by washing raw laver and cutting it; firstly drying the cut laver; dipping the dried laver in a green tea fermentation liquid; and molding the dipped laver and firstly drying it. The green tea fermentation liquid is prepared by mixing 15~25 parts by weight of unrefined sugar to 100 parts by weight of a green tea leaf in a pot, and maturing it at 20~25°C for 2~4 months.
|
