| 摘要 |
PURPOSE:''Konbu'', sea-tangle, is seasoned with a soup obtained by boiling fried soybean curd with sugar and other flavors in soysauce to make said seasoned sea- tangle that has high storability for a long time and is used as a tasty luxury or nutritious food. CONSTITUTION:Sea-tangle is softened by uniformly sprinkling water on the surface of dipping in water, unnecessary parts are removed by cutting, foreign substances such as water, sand, dust and others are eliminated from the surface and then the tangle is cut into an appropriate size. Then, the pieces of cut tangle is forcibly dried at about 200-300 deg.C and cooled to remove completely the water and the heat in the pieces. The resulting pieces of tangle are dipping in a vegetable oil heated up to about 180-230 deg.C for about 4-6sec for frying. Immediately, the oil adhering on the surface of the tanlge pieces are centrifuged and at the same time foreign substances are removed again. While they are still hot, a small amount of chemical seasonings are sprinkled uniformly on the surface and then cooled by standing for at least 3hr, preferably longer than 10hr. |
