PURPOSE: A manufacturing method of seasoned seaweed is provided to suppress the oxidation of the seasoned seaweed and improve the shelf life and the functionality by addling proper amount of salicornia herbacea salt, Chinese matrimony vine blended oil, and Chinese matrimony vine powder.CONSTITUTION: Chinese matrimony vine blended oil is manufactured by adding mixture which is 5 to 10 weight% of the corn oil to the corn oil. The mixture is mixed with Chinese matrimony vine oil, rice kernel oil, and soybean oil in the weight ratio of 8-12:25-35:50-70. The seasoning sauce for seaweed is prepared by mixing 8-14 parts by weight of Chinese matrimony vine blended oil, 1-1.4 parts by weight of sesame oil, 0.4-0.8 parts by weight of salicornia herbacea salt, 0.3-0.7 parts by weight of Chinese matrimony vine powder. The seaweed toasted at 250-300°C for three to five seconds is coated with seaweed seasoning sauce in the weight ratio of 82-92:11-16. The covered seaweed is baked at 200-250°C for three to five seconds.COPYRIGHT KIPO 2013[Reference numerals] (AA) Acid value (BB) Elapse day본 발명은 통상적인 조미김의 제조방법에 있어서, 함초염, 구기자 혼합유 및 구기자 분말을 김에 첨가하여 제조하는 것을 특징으로 하는 조미김의 제조방법 및 상기 방법으로 제조된 조미김에 관한 것으로, 본 발명의 방법으로 제조된 조미김은 향과 맛이 증진될 뿐만 아니라 보존성 및 기능성이 우수한 조미김을 제공할 수 있다.
