| 摘要 |
A method of manufacturing health and functional seasoned laver by smearing roasted laver with sesame oil, roasting the laver and then sprinkling natural plant material as coating powder over the roasted laver is provided to retain the taste and flavor of the coating powder without destruction of nutrients. Laver is roasted at 38 to 60deg.C in the first step, smeared with 2 to 10% by weight of sesame seed oil and 1 to 7% by weight of salt and roasted at 280 to 320deg.C in the second step. The roasted laver is sprinkled with natural plant material containing 5 to 30mg wild rocambole powder, 5 to 30mg red pepper powder, 5 to 50mg Korean leek powder, 5 to 30mg garlic powder, 5 to 50mg Ganoderma lucidum powder, 5 to 50mg Japanese Elm powder, 5 to 50mg Dioscorea opposita, 5 to 50mg Platycodon root powder, 5 to 30mg Lonicera japonica powder, 5 to 50mg mulberry leaf powder, 5 to 50mg pine needle powder and 5 to 50mg mugwort powder.
|
