MUN, HYE SUNGKR,문혜성,JUNG, JIN SANKR,정진산,LEE, CHUNG HYOKR,이충효,MUN, HYE SUNG,JUNG, JIN SAN,LEE, CHUNG HYO
申请号：
KR1020170040053
公开号：
KR1020180110468A
申请日:
2017.03.29
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to seasoned laver and a manufacturing method thereof. The method includes: a step of extracting oil from mealworm through an oil mill and freezing and drying the mealworm to make powder； a step of evenly mixing 3-5 wt% of mealworm powder, 0.05-0.5 wt% of Impatiens balsamina extract, 1.00-1.5 wt% of Artemisia capillaris extract, and 93.00-95.95 wt% of bay salt； a step of aging and drying the salt, mixed with the mealworm powder, Impatiens balsamina, Artemisia capillaris extracts and bay salt, at 70-90 degrees Celsius for 24 hours； a step of processing the salt by drying the salt at 200-300 degrees Celsius for no less than 90 minutes while removing foreign substances therefrom； a step of cooling and sorting the processed salt while removing foreign substances therefrom, and then, grinding the salt into fine particles； a step of storing dried laver, which is produced from uncontaminated areas of the sea, in a freezer and then defrosting the laver； a step of primarily grilling the defrosted laver； a step of applying an oil mixture, comprising sesame oil, perilla oil, and corn oil, to the primarily grilled laver； a step of secondarily grilling the laver on a ceramic heating plate； a step of salting the secondarily grilled laver with the salt powder processed with 3-5 wt% of mealworm powder, 0.05-0.5 wt% of Impatiens balsamina extract, 1.00-1.5 wt% of Artemisia capillaris extract, and 93.00-95.95 wt% of bay salt； and a step of packing the salted laver. As such, the present invention is capable of manufacturing seasoned laver having an aromatic flavor while containing unsaturated fatty acid.COPYRIGHT KIPO 2018본 발명은 고소애를 착유기에서기름을 짜내고 저온 냉동건조 후 분말을 만드는 단계； 고소애 분말 3~5중량%, 봉선화 추출물 0.05~0.5 중량%. 인진쑥 추출물 1.00~1.5중량%, 천일염 93.00~95.95 중량%를 준비하여 골고루 혼합하는 단계； 상기 고소애 분말, 봉선화, 인진쑥 추출물 천일염이 혼합된 소금을 섭씨 70~90도 저온에서 24시간 숙성 건조시키는 단계； 상기 숙성 건조된 소금을 섭씨 200~300도 고온으로 90분 이상 건조하면서 이물질을 제거하며 가공하는 단계； 상기 고온 가공한 소금을 냉각시키며 선별 및 이물질을 제거한 후 미세 입자로 분쇄하는 단계； 청정해역에서 생산된 마
