| 摘要 |
PROBLEM TO BE SOLVED: To obtain a crispy dry laver sheet having an improved texture by forming chain-like cuts in a dry laver sheet as a food material to facilitate the biting of the dry lave sheet. SOLUTION: This crispy dry laver sheet as a food material is obtained by forming cuts 2 in the laver sheet 1 in a chain-like, semi-cut state, when the laver sheet is dried in such an extent that the figure of the conventional laver sheet formed from the vegetable fibers can be maintained, because a dry laver sheet comprising interlaced vegetable fibers is substantially not prepared from short cut vegetable fibers by a principle production method. |
