| 摘要 |
A method of manufacturing a kelp stalk for rice wrapped in seaweed(gimpab, roll sushi) by boiling the stalk of kelp(brown seaweed) in sauce containing functional material until no sauce remains and cooling at room temperature is provided, which improves taste, flavor, chewiness and overall palatability of the kelp stalk, as compared with a control plot. A kelp stalk is put into sauce, boiled in sauce at 80 to 90deg.C until no sauce remains and cooled at room temperature. The sauce is prepared by aging 50 to 70 parts by weight of fermented soy sauce, 5 to 15 parts by weight of sugars, 10 to 20% by weight of clear strained rice wine, 1.0 to 5.0 parts by weight of ginger, 1.0 to 5.0 parts by weight of green onion, 0.1 to 1.0 part by weight of red pepper powder, 0.1 to 0.5 parts by weight of dried meat of skipjack(Katsuo-bushi) and 1 to 10 parts by weight of functional material at 3 to 5deg.C for 10 to 15hr, based on 100 parts by weight of boiled kelp stalk. The functional material contains one or more components selected from aloe juice, mugwort extract, Lycium fruit extract, Hovenia dulcis extract, red ginseng extract, ginseng extract, jujube extract, Angelica root extract and turnip extract. |
