PURPOSE: A producing method of seasoned green laver is provided to maintain the unique taste of laver even in a long-term storage and to provide the seasoned green laver as a side dish or a snack.CONSTITUTION: Seasoned green laver is produced by mixing 60-80wt% of green laver, 5-10wt% of fermented soybean paste, 3-5wt% of Lentinus edodes, 2-5wt% of onion, 1-3wt% of sea tangle, 1-3wt% anchovy, 1-3wt% of shrimp, 1-2wt% of garlic, 1-2wt% of spring onion, 2-3wt% of sugar, 0.5-1.5wt% of salt, 0.2-0.5wt% of green tea powder, 1-2wt% of sesame seed oil, 1-2wt% of perilla seed oil, and 1-3wt% of sesame seeds (S3).COPYRIGHT KIPO 2013[Reference numerals] (S1) Laver for seasoning is finely cut； (S2) Laver is inserted into a heater for roasting； (S3) Fermented soybean paste, Lentinus edodes, onion, anchovy, spring onion, shrimp, sugar, salt, sea tangle, and garlic are mixed and roasted； (S4) Green tea powder, sesame seed oil, perilla seed oil, and sesame seeds are mixed and roasted； (S5) Produced seasoned laver is packaged본 발명은 씨앗과 견과류가 함유된 파래김 자반 제조방법에 관한 것으로, 더욱 바람직하게는 먹기에 알맞은 크기로 잘라진 파래김에 고소한 맛을 내는 씨앗과 견과류를 혼합하여 볶음기에서 볶는 동안 양념을 추가해서 영양소가 풍부한 자반을 제조한 후, 진공상태로 포장하기 때문에, 위생상태가 양호하고 장기보관이 용이함은 물론 등산, 낚시, 소풍 등 야외로 외출할 때 휴대가 간편하여 술안주나 반찬으로 먹기에 편리하도록 한 것이다.
