| 摘要 |
A method of producing seasoned laver by twice roasting dried laver, spraying with oil and then seasoning with roasted sesame, seasoned salt and sugar after cutting is provided. The method improves the external appearance and flavor of laver. The seasoned laver is prepared by the following steps of: drying laver for 8 to 10hr by slowly raising temperature to 80deg.C from 25deg.C; roasting the laver at 230 to 260deg.C for 2 to 3sec; roasting the roasted laver at 330 to 360deg.C for 2 to 3sec; cutting the roasted laver to a size of 2 to 3mm in width and 5 to 10cm in length; spraying oil on the cut laver at 70 to 90deg.C for 10 to 15min; and sprinkling roasted sesame, seasoned salt and sugar on the laver. The oil contains edible oil and perilla oil or sesame oil in a ratio of 2:1 to 10:1. The edible oil is one or more mixtures selected from corn oil, soybean oil, olive oil, safflower oil, sunflower oil and rapeseed oil. In the process, 1 to 3 parts by weight of licorice root can be added to 100 parts by weight of edible oil. |
