The present invention relates to a production method of seasoned laver using clean fermentation technology to solve a problem occurring in a process after raising laver. The production method more hygienically produces dried laver and improves the taste by applying a fermented rice bran liquid. In addition, the present invention enhances the hygienic and taste by adding the fermented rice bran liquid properly to improve high quality of the laver.COPYRIGHT KIPO 2017본 발명은 김양식후에 과정중에서 발생되는 문제점을 해결하느데 착안하여 미강발효액을 적용시켜 좀더 위생적으로 마른김을 생산하고 맛도 증진할수있는 방법을 발명한것임. 미강발효액을 적절히 투입하여 위생과 맛을 증진하며 김의고급화를 위한것임
