| 摘要 |
A method of producing laver containing charcoal powder by coating laver with a mixture of garlic oil and charcoal powder and heating is provided to improve characteristic taste of laver and to extend the shelf life. Garlic oil is heated at 150 to 200deg.C for 30min to 1hr. Then 100 parts by weight of heated garlic oil is mixed with 5 to 10 parts by weight of charcoal powder with a particle size of less than 1mm, treated with ultrasonic waves for 30min for 1hr and cooled to 100deg.C from room temperature. The garlic oil mixture is heated at 300 to 350deg.C for 3 to 5sec, sprayed on roasted laver, sprinkled with salt and heated at 350 to 400deg.C for 3 to 5sec. The garlic oil is obtained by mixing 100 parts by weight of edible oil and 10 to 30 parts by weight of garlic, aging at 25 to 30sec for 15 to 30 days and filtering. The edible oil is one or more ingredients selected from corn oil, soybean oil, olive oil, saw flower oil, sunflower oil and rape seed oil. The charcoal powder is one or more ingredients selected from bamboo charcoal, oak charcoal or pine tree charcoal. |
