KR19990083902A - Manufacturing method of elvan - Google Patents

Abstract

Until now, seasoned seaweed seaweed was seasoned with bon-hita, iron plate, reflector plate, jade oil soybean oil, sesame oil, salt, etc. It is a method of making nutritious safflower herbal seasoned seaweed with salt by adding sesame oil, jade oil, safflower oil, and acetic acid.

Description

Method of manufacturing ganbanseok herbal seaweed laver {.}

The present invention relates to a method of preparing health foods such as preventing adult diseases and osteoporosis by adding saline seed oil and acidic oil to steam and adding salt and roasting it with ganbanite. Safflower seed oils are free fatty acids, including palmitic acid, phyto esters, free B, cytosterols, and B-D bulcopyrrosides. It also prevents arteriosclerosis, develops brain cells, and reduces essential fatty acids such as lirolic acid, cholesterol-lowering ingredients, and lowers blood pressure.

Safflower oil is said to be effective against calcium, which can strengthen bones, as well as osteoporosis and osteoporosis. In the United States and Europe, it is widely known as a health food by preventing the sagging of safflower oil and blood vessels and preventing arteriosclerosis. In addition, Igonin, Lirolic Acid, and Tacherside are known. (Indigenous herbal ingredients published by Taeil published in 1997) Sancho oil is made of dipentene (dl-limonene) chitronellal C ₁₀ H ₁₈ O (8%) fenlandene geraniol chitronelol and is aromatic in the treatment of consent. It is widely used as a placebo inflammation gastroenteritis gastric and drainage neuralgia lumatis, and many research papers have been published on the various components and unresearched results of safflower oil and sancho oil. Steaming oil can always help prevent adult disease and supplement calcium with children. In the past, sesame oil, perilla oil, jade oil, and soybean oil were used to bake the seaweed. However, safflower oil, sancho oil, sesame oil or jade oil were applied with low-temperature processing of seaweed with ganbanite to make seasoned seaweed with protein and nutrients. The shelf life can be extended for more than 30 days. In addition, the existing laver roasting machine produced heat at high temperature, and the nutrients were destroyed by the steaming and bitter taste. When laver roasting with ganban stone noodle was used, the laver with no taste could be roasted evenly with far infrared rays. .

The prevention of adult diseases and the making of good seasoning for children can be made, and the shelf life can be extended for more than 30 days.

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Claims (1)

In the past, sesame oil, perilla oil, and soybean oil were used to bake seaweed. However, safflower oil (1% to 30%) and sancho oil (1% to 30%) were applied with jade oil or sesame oil and salt was added to salt to prevent adult disease and calcium. It is good for supplementation, and can make nutritious seasoned seaweed and extend its shelf life. Existing seaweed roast is heated to 250 ℃ ~ 500 ℃ over the heat hitter to use a stainless steel bake nutrients are destroyed and burned to have a bitter aftertaste. However, the lamellar base is cut into 0.5cm ~ 5cm thick, and the roasting machine is the first roaster and the second roaster. The first roaster is applied with safflower oil and acidic oil at low temperature, and the second roaster is coated with jade oil or sesame oil. In this primary roasting, deeply penetrate the surface of seaweed and apply low temperature heat to the heater, the lamellar plate receives heat, and infrared rays are evenly generated so that it does not burn steaming, and it contains delicious ingredients for preventing various adult diseases such as calcium. Can burn.