| 摘要 |
PURPOSE:To obtain a high-quality seasoned sea tangle without impairing tastiness or nutriments of the sea tangle, by drying dry sea tangle, cut to an optional size with warm air, roasting the sea tangle, toasting the sea tangle and pickling the sea tangle in a seasoning liquid. CONSTITUTION:Foreign materials or foulings on the surface of dry sea tangle with 18-22% moisture content are removed and the sea tangle is cut to a suitable size and dried with warm air to provide sea tangle with 13-14% moisture content. The resultant sea tangle is then roasted with a roaster at 90-140 deg.C to reduce the moisture content to 3-4%. The obtained sea tangle is subsequently toasted at about 170 deg.C to afford toasted sea tangle. The toasted sea tangle is then pickled in a seasoning liquid prepared by mixing soy sauce with 'MIRIN' [sweet SAKE (Japanese rice wine)], sugar, etc., for 7-8hr. |
