| 摘要 |
PURPOSE: A process of processing the titled seasoned lavers by sprinkling Codonopsis lanceolata powder, mushroom powder, outer leaves powder, Kimchi powder and pickled Chromis notata powder respectively on the dried laver applied with edible oil and roasting is provide, thereby imparting various tastes to lavers in a simple manner. CONSTITUTION: Codonopsis lanceolata is added with seasoning sauce, roasted at 100 to 120deg.C, freeze-dried at -80 to -40deg.C, and ground to produce Codonopsis lanceolata powder. A mushroom is added with the seasoning sauce, roasted at 200 to 250deg.C, freeze-dried and ground to produce mushroom powder. Outer leaves of Chinese cabbage are parboiled in water containing the seasoning sauce, freeze-dried and ground to produce outer leaves powder. Kimchi is freeze-dried and ground to produce Kimchi powder. Chromis notata is aged with pickled seafood, added with an additive, freeze-dried and ground to produce pickled Chromis notata powder. The obtained powers are used for preparing the titled taste lavers. |
