| 摘要 |
PURPOSE:To obtain the flaky roasted laver having a high nutritive value and a high quality and rich in the diversity as a food raw material by washing the leaves of the laver, dehydrating the leaves, loosening the leaves, thinly spreading the loosened leaves on a frame net, further drying the spread leaves, separately loosening the dried leaves and subsequently roasting the loosened leaves with far IR rays. CONSTITUTION:Collected laver leaves are washed with fresh water for the removal of salt, dehydrated to a water content of approximately 75-90wt.% and further loosened until the leaves are separated. The separated laver leaves are thinly spread on a frame net, and the frame net is inserted into a shelf style box type hot air drying chamber 30 and subsequently gradually dried to obtain non-roasted original alga-like dry laver. The laver leaves are charged into a high speed loosening and cutting device 34 and separately loosened and cut into flaky shapes. The flaky laver is passed through a far IR ray laver roaster 40 to obtain the objective laver roasted with the far IR rays and exhibiting a more natural deep green color. |
