| 摘要 |
PURPOSE: A method for producing green tea-laver by subjecting green tea leaf to several treatment procedures including roasting, steaming, rolling, rolling-drying and drying processes and then mixing with raw laver is provided. It removes the characteristic odor of laver by specified component of the green tea leaf and gives a clean aftertaste to the product. CONSTITUTION: Green tea leave is subjected to roasting, steaming, rolling, rolling-drying and drying processes and then soaked in water at 50 to 70deg.C for 2 to 5min. In the soaking process, 100g of green tea leaf is soaked in 1L of water 50 to 60deg.C for 2 to 3min in the case of steamed green tea, 100g of green tea leaf is soaked in 1.2L of water at 60 to 70deg.C for 3 to 5min in the case of pan fired green tea. Edible seaweeds are washed, dehydrated, cut into a predetermined and washed with fresh water and they are mixed with the soaked green tea leaves and water in a weight ratio of 100:1:2,000, formed into laver and then dried. |
