| 摘要 |
PURPOSE:To suppress the loss of various components contained in laver, and to prepare a non-plate laver product having rich color and dense taste and flavor, by suppressing the scission of the laver as far as possible, and omitting the process for making the laver to a plate. CONSTITUTION:The collected laver is washed thoroughly with sea water to remove the foreign materials, and dried preferably at <=60Angstrom without cutting or after cutting to a length of >=10mm.. The dried laver is roasted, fried in food oil or frizzled with butter, or roasted and then fried. |
