KI-JANG LOCAL PRODUCTS CORPORATIONS;농림수산식품기술기획평가원;기장물산 (주);KOREA INSTITUTE OF PLANNING AND EVALUATION FOR TECHNOLOGY IN FOOD, AGRICULTURE, FORESTRY AND FISHERIES
发明人:
KIM, YANG CHUN,김양춘,LEE, KYEONG YONG,이경용,HWANG, SEON YEONG,황선영,KIM, YANG CHUNKR,LEE, KYEONG YONGKR,HWANG, SEON YEONGKR
申请号：
KR1020120140739
公开号：
KR1020140073058A
申请日:
2012.12.06
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
Provided is a method for making seaweed salad, comprising a seaweed and sauce preparing step (s100)； a washing and dehydrating step (s200)； a material mixing step (s300)； an aging step (s400)； and a packaging and releasing step (s500). In step s100, materials for the seaweeds include seaweed stems, kelp shreds, black mushroom, and agar, wherein 10-22 g of the kelp shreds and 0.1-0.2 g of the agar are prepared based on 100 g of the seaweed stems, and then mixed in step s300. 1-2.2 g of sesame is prepared, and 26 g of sauce is prepared. The sauce contains purified water 35, sesame oil 19, high fructose 17, refined sugar 13, brewed vinegar 12, refined salt 3.6, HVP 2.0, a yeast powder 0.1, and gum xanthan 0.3, when the entire amount of the sauce is 100. In step s200, the kelp stems are cut into shreds, and the kelp shreds are immersed in the purified water inside a 10 L of tank to remove salts, and then this procedure is further repeated three times. The kelp shreds are placed on a sieve for 24 hours, so that the kelp shreds are naturally dehydrated. In step s400, all the materials prepared in step 1 are mixed, followed by aging at 4°；C for 20-24 hours, thereby allowing the sauce to permeate the seaweeds including the kelp stems. In step s500, the packaging and releasing are conducted, wherein after first vinyl sealing and packaging, freezing and releasing are conducted at -18°；C.해초 샐러드 제조방법에 있어서, 해조류 및 소스 준비단계(s100)； 세척 및 탈수 단계(s200)； 재료 혼합단계(s300)； 숙성단계(s400)； 포장출하단계(s500) 를 포함하되, s100 단계에서 상기 해조류의 재료로는 미역줄기, 다시마채, 목이버섯, 한천를 포함하며, 미역줄기를 100g으로 기준하여, 다시마채는 10g 내지 22g, 한천은 0.1g 내지 0.2g를 준비하여, s300 단계에서 혼합하며, 깨는 1g 내지 1.2, 소스는 26g 으로 준비하되, 상기 소스의 성분은 소스 전체 중량을 100으로 둘 때, 정제수 35, 참기름 19, 고과당 17, 정백당 13, 양조식초 12, 정제염 3.6, HVP 2.0, 이스트파우더 0.1, 잔탄검 0.3의 비율로 함유하며, s200 단계에서, 미역줄기는 채로 썰어서, 10리터의 탱크에 정수물과 함께 미역줄기를 침지하여, 염분을 제거한 뒤, 3회 더 반복하여 헹군 후, 채에 올려 탈수를 시행하되, 채에 올려 24시간 자연 탈수시키며, s400 단계에서, 상기 1단계에서 준비된 모든 재료들을 혼합하되 소스가 미역줄기 등 해조류에 잘 스며들게 하기 위하여 숙성을 섭씨 4도에서 20 내지 24시간
