JPS5951759A - Seasoning of laver chips - Google Patents
Seasoning of laver chipsInfo
- Publication number
- JPS5951759A JPS5951759A JP57066145A JP6614582A JPS5951759A JP S5951759 A JPS5951759 A JP S5951759A JP 57066145 A JP57066145 A JP 57066145A JP 6614582 A JP6614582 A JP 6614582A JP S5951759 A JPS5951759 A JP S5951759A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- laver
- chips
- seasoning
- seaweed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、海台テップヌの味付方法に―するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for seasoning Kaidai tepnu.
従来、海苔は乾燥味付逼れ、おかずとして食感れでいた
。Traditionally, seaweed has been dried and tasted too much, giving it a dull texture as a side dish.
この発明では、小ちくカットした海苔ｒ天ぷら油等によ
りフライ圧し、食塩等で味付して、おかずはもとより、
王におやつとして食される海苔チップスの味付方法を提
供せんとするものである。In this invention, seaweed cut into small pieces is fried in tempura oil, seasoned with salt, etc., and used as a side dish.
The aim is to provide a method for seasoning seaweed chips that are eaten as a snack by kings.
この発明におりる海苔チップスの一連の味付方法ｗ ｌ
ｉｆ＋次説明すれば、
＋１１ 生海苔を小θく裁断して水に溶解状態とし、
抄製工程に軒、て、抄造枠中から海台簀°上に流し込み
、Ｃのｉｌ ＡＭにおいて、予め製品としてのチップス
Ｊし状に形成しておき、或は、通常の大きさの海苔形状
とするものである０その後一定形状の抄造淘苔會工脱水
されて、乾燥工程により乳制乾燥デ行う。A series of flavoring methods for seaweed chips according to this invention
If + the following explanation: +11 Cut raw seaweed into small θ pieces and dissolve in water.
During the papermaking process, it is poured from the papermaking frame onto the sea platform, and is preformed into the shape of chips as a product in the Cil AM, or into the shape of normal sized seaweed. After that, the paper is made into a certain shape, dehydrated, and dried in a drying process.
（２１チップス形状の乾燥海苔は、そのまま金＃ｊ等の
かごに収納し、所定の人も名の乾燥海苔は、小名くカッ
トした上でかこに収納する。(Dried seaweed in the shape of 21 chips is stored as is in a basket made of metal #j, etc., and dried seaweed in the shape of a designated person is cut into small pieces and stored in the basket.
（３） 天ぷらＩ’ｌｌ＋Ｐリラダ油等の油類ｐ、１
５０℃以上に予め熱し１おく。(3) Tempura I'll+P oil such as rilada oil p, 1
Preheat to 50℃ or higher and set aside.
（４） かこＶ（収納された同乾燥海台チップス【、
そのまま土■ｉの熱せられた油類に入扛、約５秒俵累年
く凹かごｒ油中より出す。(4) Kako V (stored dried Kaidai chips [,
Pour the bales into the hot oil in the soil for about 5 seconds, then remove from the oil in the concave basket.
（５） 同かご中の海苔チップスｋＳ遠７Ｌ＞分離機
に移し、同遠心分離機を作動せしめて油類奮きる。(5) Transfer the seaweed chips kSen 7L in the same basket to the separator and operate the centrifuge to remove the oil.
＋６１ 油のきれｙｃ海苔チップス葡、別の容器に移
し食塩等γふシかけて此付けする。+61 After draining the oil, transfer the yc seaweed chips and grapes to another container and sprinkle with salt etc.
（７） 味＋ｌ’ ＦＴ シフｎものは、できるだけ
早いうちに袋詰めする。(7) Taste + l' FT Schiff n items should be packed in bags as soon as possible.
というものである。That is what it is.
また、乾燥海苔に霧状の水等を吹付６て、四海＋Ｗ数枚
はり合わせることにより、チップスの１シさｔ増すこと
もできる。Furthermore, the size of the chips can be increased by 1 t by spraying a mist of water or the like onto dried seaweed and gluing several pieces of Shikai+W together.
この発明による７１ψ苔チツグヌは、上記のように味付
製造されるものであり、天ぷら油等の油類【１５０℃以
上に熱し丸飲、乾燥海苔を同油中に入社るため、回転１
ｍｎす苔はべとりくことなく、カラリとめか９、し力・
も、油類でるけるため、海苔の色つやかよくなるもので
ある。The 71ψ moss chitsugunu according to the present invention is produced with flavor as described above, and is prepared by heating oil such as tempura oil (heated to 150°C or higher and drinking it whole), and adding dried seaweed to the same oil.
mnThe moss does not get sticky and has a smooth texture.9.
The color of seaweed becomes glossy because the oil removes it.
この方法によれば、カラリとあかった海苔のチップス７
ライ【製造することができ、しかも、色つやのよくない
海もも、天ぷら油等の油類により色つやがよくなり、美
味しく食べられるという幼果を有する。According to this method, crispy and warm seaweed chips7
Rye can be produced, and it has young fruits whose color and luster can be improved by adding oil such as tempura oil to sea peaches that do not have a good color and luster, making them delicious and edible.
Claims (1)
しめ、予め１５０℃〜２００℃に熱した食用油類に入れ
てフライにし、食塩等により味付するＳ苔チップヌの味
付方法。1) A method of seasoning S moss chips by drying one piece of nori, forming it into a chip shape, frying it in edible oil preheated to 150°C to 200°C, and seasoning with salt or the like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57066145A JPS6012016B2 (en) | 1982-04-19 | 1982-04-19 | How to season seaweed chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57066145A JPS6012016B2 (en) | 1982-04-19 | 1982-04-19 | How to season seaweed chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5951759A true JPS5951759A (en) | 1984-03-26 |
| JPS6012016B2 JPS6012016B2 (en) | 1985-03-29 |
Family
ID=13307397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57066145A Expired JPS6012016B2 (en) | 1982-04-19 | 1982-04-19 | How to season seaweed chips |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6012016B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59133087U (en) * | 1983-02-28 | 1984-09-06 | 渡辺 長吉 | fried seaweed |
-
1982
- 1982-04-19 JP JP57066145A patent/JPS6012016B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59133087U (en) * | 1983-02-28 | 1984-09-06 | 渡辺 長吉 | fried seaweed |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6012016B2 (en) | 1985-03-29 |
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