| 摘要 |
PURPOSE:To obtain the title laver of high nutrient value by kneading pasty wheat flour with harshness-removed, boiled and minced vegetable materials followed by water addition to regulate the glutinousness followed by putting the resulting product into dry measure-type laver reed screens followed by dehydration, forming and drying. CONSTITUTION:Vegetables and fruits are freed from their harshness with saline solution or sodium bicarbonate and fed into a high-pressure vessel where they are boiled 80 - 100 deg.C for 5 - 10min followed by washing with cold water. The resulting product is then minced to prepare a vegetable material, which is then incorporated with pasty wheat flour followed by kneading in an agitator and subjecting the resulting product to a formulating machine where water is added to regulate the glutinousness of said product, which is then put to a water tank separator and brought to an appropriate viscosity. Thence, the resulting product is poured at a specified amount into a number of dry measure-type laver reed screens set up in a laver processing machine and put to press processing to effect dehydration along with forming into sheets of about paper thickness followed by drying in a drying chamber. |
