| 摘要 |
Provided are a method for manufacturing seaweed wheat flour, wherein the flour is not restricted in the period of circulation and the packing state and is applicable to various dishes to the needs of consumers, and a composition manufactured thereby. The method for manufacturing seaweed wheat flour comprises the steps of: (a) washing fresh tangleweeds, laver, green laver, a bundle of laver, agar, and gasari, drying the respective materials to a moisture content of 8% or less, and mixing the tangleweeds 41.3wt%, laver 14.7wt%, green laver 14.7wt%, a bundle 11.7wt%, gasari 8.8wt%, and agar 8.8wt% to prepare a seaweed material; (b) mixing small, medium, and large anchovies having a moisture content of 8% or less to prepare a seasoning material; (c) mixing the prepared seaweed material of the step (a) with 80wt% of the prepared seasoning material of the step (b), thereto adding 4-5wt%, based on the total weight of the mixture, of rubus coreanus juice, putting the admixture into a traditional earthenware buried in loess, and fermenting the admixture for 3 days; (d) drying the fermented material of the step (c) to a moisture content of 5% or less with a hot blast dryer, and then pulverizing the dried material into powder with 180mesh using a pin crusher; and (e) mixing 15wt% of the powder of the step (d) with wheat flour, and then packaging the mixture. |
