KR100680269B1 - Seasoned laver with salted salt and salted salt - Google Patents

Abstract

The present invention, after applying jade oil to one side of the selected dried laver, applying the seasoning bamboo salt formed into 50 ~ 100 mesh particles, roasting seasoned laver by baking in far-infrared for 10-20 seconds at 200 ~ 250 ℃ and ; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; It consists of a process of cutting small pieces to a suitable size in a state in which sesame oil is applied to one side of the molded processing machine.

In addition, the present invention, after applying the jade pear oil on one side of the selected dried laver, applying the seasoning bamboo salt formed into 50 ~ 100 mesh particles, roasting seasoned seaweed by roasting in far infrared at 10 ~ 20 seconds at 200 ~ 250 ℃ and; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; Spraying the salted fish with 0.1 to 3.5 g by weight with respect to 100 g by weight of the formed processed seaweed; It is a process of cutting small pieces of sesame oil into a suitable size while applying sesame oil on one side of the processed seaweed sprayed with salted scented salt. Seasoned laver and salted salted salted salted with salted salt and salted salt, which can increase the incomes of farmers and fishers as the demand increases and activate the local economy. It is about.

Salted powder, salted flavor, seasoned laver,

Description

Seasoned laver with salted salt and salted salted salt and manufacturing method {a laver flavored with pickled fish or pickled fish add to fish scent and method

The present invention relates to seasoned seaweed with salted salt and salted seasoned seaweed, and a method for producing the salted salt, especially by coating salted salted seaweed on one side of seasoned seaweed with roasted far infrared rays It relates to a seasoning laver with salted appetizer and salted seasoned laver with salted salt while ingesting the distinctive taste of salted laver with salt.

In general, salted fish is a traditional fermented seafood product of Korea, which is properly digested and aged by the digestion of auto digestive enzymes and microorganisms by adding a relatively large amount of salt to meat, intestines and eggs of fish and shellfish. It is not only used as a side ingredient or seasoning for rice side dishes or kimchi, but also the protein is decomposed into amino acids and nucleic acids during the ripening period to give its unique taste and aroma, but high quality protein, calcium and calcium. It plays an important role in neutralizing body fluids with food, and the nutritional components of some salted fish are shown in Table 1.

nutrient Cod roe Shrimp salted fish Shrimp Anchovy Squid Calories (kcal) 120 43 49 113 77 Protein (g) 20.5 7 8.2 13.5 14.3 Fat (g) 3 0.9 1.1 5.9 0.9 Carbohydrate (g) 2.7 1.1 One 0.5 2.0 Ash (g) 7.8 23 23.1 20.8 18.9 Ca (mg) 28 330 361 432 139 P (mg) 249 111 145 455 155 Fe (mg) 1.2 1.6 1.9 2.3 1.5 Na (mg) 3531 6505 6475 6678 3907 K (mg) 410 451 539 292 237 Vitamin A (R.E) 66 52 54 55 0 Vitamin B ₁ (mg) 0.48 0.02 0.02 0.03 0.02 Vitamin B ₂ (mg) 0.52 0.03 0.02 0.2 0.03 niacin (mg) 8.9 0.8 0.8 3.1 2.3

Seaweed is a seaweed plant belonging to the red algae, and 20 species including Porphyra tenera Kjellnam are distributed in places where salinity is high in the South Sea of Korea and the coast of Japan. It is also called 'Haetae'. Same as

Calories (kcal) 252 Protein (g) 38.6 Fat (g) 1.7 Carbohydrate (g) 38.6 Fiber (g) 1.7 Ash (g) 8 Ca (mg) 325 P (mg) 762 Fe (mg) 17.6 Na (mg) 1294 K (mg) 3503 Vitamin A (mg) 3750 Vitamin B ₁ (mg) 1.2 Vitamin B ₂ (mg) 2.95 niacin 10.4

The seaweed, alginic acid containing alginic acid, is effective in the prevention and treatment of hypertension atherosclerosis by reducing blood cholesterol levels and strengthening blood vessel walls, and rich minerals play an important role in the treatment of anemia and skeletal and dental formation. In addition, small amounts of iodine that are not present in terrestrial plants make hair beautiful while preventing thyroid edema.

However, in the conventional laver processing method of processing salt and cooking oil at a certain ratio, there is a problem that there is a limit to satisfy the diversification of the dietary culture level and the satisfying needs of consumers, which are advanced due to the improvement of the economic level. There was a problem that can not easily consume nutritional ingredients during meals.

Accordingly, the present invention has been made in view of the above-mentioned general defects, and its object is to add salted powder and salted salt to seasoned seaweed which is coated with jade oil and seasoned bamboo salt to roast far-infrared rays. In addition to nourishing appetite, you can easily consume the nutritional ingredients of salted fish, while satisfying the needs of consumers who are diversifying and enhancing the level of dietary culture, they can increase the income of farmers and fishers and increase the local economy. The present invention provides seasoning laver with salted salt and powder and salted salt.

In order to achieve the above object, the present invention, after applying jade oil on one side of the selected dried laver, applying the seasoned bamboo salt formed into 50 ~ 100 mesh particles, roasted by far-infrared for 10-20 seconds at 200 ~ 250 ℃ seasoning Forming a laver;

A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds;

Sesame oil is applied to one side of the formed processed seaweed and cut into suitable sizes.

In addition, another embodiment of the present invention, after applying jade oil to one side of the selected dry seaweed, and after applying the seasoning bamboo salt formed into 50 ~ 100 mesh particles, roasted by seasoning far-infrared for 10-20 seconds at 200 ~ 250 ℃ Forming a mold;

A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds;

Spraying the salted fish with 0.1 to 3.5 g by weight with respect to 100 g by weight of the formed processed seaweed;

It is characterized in that it comprises a step of cutting and packaging to a suitable size in a state in which sesame oil is applied to one side of the processed seaweed spraying salted scent.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The present invention, after applying jade oil to one side of the selected dried laver, applying the seasoning bamboo salt formed into 50 ~ 100 mesh particles, roasting seasoned laver by baking in far-infrared for 10-20 seconds at 200 ~ 250 ℃ and ; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; It consists of a process of cutting small pieces to a suitable size in a state in which sesame oil is applied to one side of the molded processing machine.

In the manufacturing process of the present invention constituted as described above, first, dried fish and shellfish such as egg, roe, shrimp, anchovy, squid and dried pollack, and then crushed into particles of 100 ~ 300 mesh and stored.

Referring to the embodiment of the present invention in this state is as follows.

Example 1

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying the spicy cod roe powder molded into 200 mesh particles with respect to 100 g by weight of the seaweed seasoned as described above in 15g by weight, the seasoned seaweed coated with cod roe powder is roasted in far-infrared rays for 15 seconds at 150-180 ° C. Mold.

In addition, after sesame oil is applied to one surface of the formed processed seaweed, the cutting may be carried out to a suitable size and then packaged.

Example 2

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying 15g by weight of shrimp chopped powder molded into 200 mesh particles with respect to 100g by weight of seasoned seaweed formed as described above, the seasoned seaweed coated with shrimp chopped powder is roasted in far infrared for 15 seconds at 150-180 ° C. Mold.

In addition, after sesame oil is applied to one surface of the formed processed seaweed, the cutting may be carried out to a suitable size and then packaged.

Example 3

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying the anchovy chopped powder molded into 200 mesh particles to 15g by weight with respect to 100g by weight of the seasoned seasoned seaweed as described above, the seasoned seaweed coated with anchovy chopped powder is roasted by far-infrared rays for 15 seconds at 150-180 ° C. Mold.

In addition, after sesame oil is applied to one surface of the formed processed seaweed, the cutting may be carried out to a suitable size and then packaged.

Example 4

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying the squid chopped powder molded into 200 mesh particles with respect to 100g by weight of the seasoned seaweed formed as described above in 15g by weight, the seasoned seaweed coated with squid chopped powder is roasted in far-infrared for 15 seconds at 150 ~ 180 ℃. Mold.

In addition, after sesame oil is applied to one surface of the formed processed seaweed, the cutting may be carried out to a suitable size and then packaged.

On the other hand, another embodiment of the present invention, after applying jade oil on one side of the selected dried laver, and after applying the seasoning bamboo salt formed into 50 ~ 100 mesh particles, roasted by far-infrared for 10-20 seconds at 200 ~ 250 ℃ Forming a laver; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; Spraying the salted fish with 0.1 to 3.5 g by weight with respect to 100 g by weight of the formed processed seaweed; It consists of a process of cutting small pieces to a suitable size while applying sesame oil to one side of the processed seaweed sprayed with salted aroma.

The manufacturing process of the present invention constituted as described above, first dried fish and shellfish such as pollack egg, shrimp, anchovies, squid and crushed into particles of 100 ~ 300 mesh, can be stored, can emit a unique flavor of fish and shellfish Artificially create salted salt and store it.

Referring to the embodiment of the present invention in this state is as follows.

Example 5

After applying jade oil to one side of the selected dried laver and applying seasoned bamboo salt formed into 50 ~ 100 mesh particles, roasted laver by far infrared ray at 230 ℃ for 15 seconds to form seasoned laver.

After applying the spicy cod roe powder powder formed into 200 mesh particles with respect to 100 g by weight of the seasoned seaweed powder formed as described above in 15 g by weight, the seasoned seaweed coated with cod roe salt powder is roasted at 150-180 ° C. for 15 seconds to be processed. Mold the seaweed.

After spraying the spicy cod roe salt to 2g parts by weight with respect to 100g parts by weight of the processed seaweed salt powder coated and coated with the spicy cod roe powder, the sesame oil is applied in a state of finely cut, then packaged.

Example 6

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying 15g by weight of the shrimp salted powder powder formed into 200 mesh particles with respect to 100g by weight of the seasoned seaweed formed as described above, the seasoned seaweed coated with shrimp salted powder is roasted at 150-180 ° C. for 15 seconds to be processed. Mold the seaweed.

What is necessary is just to spray the shrimp salted fish flavor to 2g weight part with respect to 100g weight part of processed seaweeds which apply | coated and shape | molded the said shrimp salted powder, and then cut it into a suitable size in the state which applied sesame oil, and then wrap it.

Example 7

After applying jade oil to one side of the selected dried laver, and applying the seasoned bamboo salt formed into 70 mesh particles, roasted laver by far infrared ray at 230 ° C. for 15 seconds to form seasoned laver.

After applying the anchovy salt powder powder formed into 200 mesh particles with respect to 100g weight part of the seasoned seaweed formed as described above in 15g by weight, the seasoned seaweed salt coated with anchovy salt powder was roasted at 150-180 ° C. for 15 seconds to be processed. Mold the seaweed.

The anchovy salt powder is sprayed with 2g parts by weight of anchovy salt with respect to 100g parts by weight of the processed seaweed coated and molded, then cut into a suitable size in the state of applying sesame oil, then packaged.

Example 8

A jade oil is applied to one side of the selected dried laver, and seasoned bamboo salt formed by 70 mesh particles is applied and roasted with far infrared rays at 230 ° C. for 15 seconds to form seasoned laver.

After applying the squid salted fish powder formed into 200 mesh particles to 15 g by weight with respect to 100g by weight of the seasoned seaweed formed as described above, the seasoned seaweed coated with squid salted powder is roasted at 150-180 ° C. for 15 seconds and processed. Mold the seaweed.

After spraying the squid salted fish flavor to 2g parts by weight with respect to 100g parts by weight of the processing seaweed coated and molded the squid salted powder, and then sesame oil is applied to finely sized, and then packaged.

Here, salted salt and salted salted salt, spicy cod roe, shrimp chops, anchovy squid, squid chops as an example, but not limited to this, it will include all the seafood that can make salted salt.

As described above, the present invention, by adding salted powder and salted salt to seasoning laver which is coated with jade oil and seasoned bamboo salt to roast far-infrared rays, you can easily ingest the nutritional ingredients of salted salted fish while stirring appetite with its unique taste and salted salt. In addition to satisfying the needs of consumers, which are diversified and advanced in the level of dietary culture, it has the advantage of increasing income of farmers and fishers and activating the local economy.

Claims (5)

Applying jade oil to one side of the selected dried laver, applying the seasoned bamboo salt formed into 50-100 mesh particles, and roasting the seasoned laver by baking in far infrared at 200-250 ° C. for 10-20 seconds; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; A seasoning laver production method comprising salted seaweed powder made of a step of cutting and packaging to a suitable size in the state of applying the sesame oil to one side of the molded processed seaweed. Applying jade oil to one side of the selected dried laver, applying the seasoned bamboo salt formed into 50-100 mesh particles, and roasting the seasoned laver by baking in far infrared at 200-250 ° C. for 10-20 seconds; A process of forming a processed kim by roasting chopped powder molded into 100-300 mesh particles to 1.7-33 g by weight based on 100 g by weight of the seasoned seasoned seaweed, and roasting it in far infrared at 150-180 ° C. for 10-20 seconds; Spraying the salted fish with 0.1 to 3.5 g by weight with respect to 100 g by weight of the formed processed seaweed; A method of manufacturing seasoning laver with salted salt added to salted powder made of a step of cutting and packaging the sesame oil into a suitable size in the state of applying the sesame oil to the surface of the processed seaweed sprayed with salted scent. The salted fish powder of claim 1 or 2, Seasoned seaweed powder, shrimp salted powder, anchovy salted powder, squid salted powder, characterized in that any one of the salted salted powder and salted salted seasoning method. The method of claim 2, wherein the salted salt Seasoned seaweed salt, shrimp salted salt, anchovy salted salt, squid salted salt flavoring seasoning method to add salted salt to salted salt powder. Seasoning laver with salted salt and salted salted salted salted salted salt and salted salted salted salt.