KR20190143163A - manufacturing method salted dry seaweed - Google Patents

Abstract

The present invention relates to a method for manufacturing salted dry laver and green laver, comprising the following steps of: mixing collected original laver and lotus leaf powders, stirring the mixture, and washing the same; mixing collected green laver and lotus leaf powders, stirring the mixture, and washing the same; dehydrating each of the washed original laver and green laver in a centrifugal separator; cutting each of the dehydrated laver and green laver; storing a mixture in which the cut laver and green laver are mixed in a volume ratio of 8:2, in fresh water, mixing a lotus extract to the mixture, and aging the mixture at room temperature (20-25°C); dehydrating the aged mixture; drying the dehydrated mixture; roasting the dried mixture until green color of laver of the dried mixture becomes darker; mixing lotus leaf powders to the green mixture and primarily roasting the mixture to 170-200°C; mixing red pepper powder and salt to the mixture in the primarily roasting step; and spraying edible oil to the primarily roasted mixture and secondarily roasting the same.

Description

Manufacturing method of seaweed and seaweed

The present invention relates to a method for producing purple based on green and seaweed.

The present invention is the process of mixing and stirring the collected raw seaweed and lotus leaf powder in a volume ratio of 100: 1, and the process of mixing and stirring the collected green seaweed and lotus leaf powder in a volume ratio of 100: 1, and washed It consists of the process of dewatering raw seaweed and seaweed in centrifuge, cutting the dehydrated seaweed and seaweed into 50 ~ 100mm size each, and mixing mixture of cut seaweed and seaweed in volume ratio of 8: 2. And the process of accommodating the mixture in fresh water, mixing the lead extract with fresh water in a volume ratio of 1000: 1, and aging at room temperature (20-25 ° C.) for 2-3 hours, and dehydrating the mature mixture. Process, washing the dehydrated mixture again, drying the washed mixture to 85% moisture in the dryer, and first roasting in the stir for 3-5 minutes until the steam of the dry mixture turns green. , Green during the first roasting process Mixing the mixture and lotus leaf powder in a volume ratio of 1: 300 to the mixture and roasting for 1 to 3 minutes to 170 ~ 200 ℃, and mixing the red pepper powder in the first roasted mixture in a volume ratio of 1/500 of the mixture And mixing the refined salt in the mixture at a volume ratio of 1: 1,000 with respect to the mixture, and spraying and mixing the cooking oil in a volume ratio of 1: 200 with respect to the mixture at the first roasted mixture, which is configured as described above, to 12 ~ It relates to a method for producing laver green seaweed consisting of a secondary roasting process for 15 minutes, and the packaging process.

The prior art Patent No. 10-1095215 (a method for producing blue seaweed), hereinafter referred to as the prior art is disclosed.

When putting the green seaweed laver cut into a size suitable for eating into the inside of the fryer 10 equipped with a heater 11 on the outer circumferential surface, so that the green seaweed laver 20 does not stick to the fryer 10. The cooking oil 30 is supplied to the cooking oil 30 through the discharge hole 61 of the cooking oil supply pipe 60 installed on the upper side, and is integrally formed on the rotating shaft 50 which is rotated by receiving the power of the motor 40. Roasted seaweed laver 60-75% by weight with a rotating rotary blade (51) for 8 minutes to 15 minutes, 10-20% by weight of dried shrimp, 2-6% by weight of onion powder, 1-5% by weight of shiitake mushroom powder, 2 ~ 3% by weight of sugar, 0.5 ~ 1.5% by weight of salt, stir fry again for 13 ~ 17 minutes using rotary blade (51), green tea powder 0.2 ~ 0.5% by weight, sesame oil 1 ~ 2% by weight or perilla oil 1 ~ 2% by weight, sesame 1 ~ 3% by weight of the conventional machine configured by roasting so as not to stick to the stir fryer 10 using the rotary blade 51 for 3 minutes to 7 minutes This is presented.

The laver and seaweed used in the jar of the prior art, which is configured as described above, has a problem that the softness of laver and seaweed cannot be realized because the aging process is omitted.

When the laver is baked after coating the cooking oil, there is a problem in that the color of the laver does not change to green so that the crispy texture of the laver cannot be realized.

The conventional technique does not ripen the mixture of purple seaweed laver when roasting the seaweed laver cut to a suitable size in a stir-fryer, so the mixture of green seaweed has a chewy and hard texture, especially children do not get a good crush on the side dishes There is this.

In particular, the mixture of green seaweed laver according to the prior art is to mix dried shrimp, onion powder, shiitake mushroom powder, salt, etc., and to mix the cooking oil, so that it becomes wet immediately when exposed to moisture, so that it becomes damp. When stored for a long time, there is a problem of rancidity caused by cooking oil.

The present invention mixes laver and seaweed at 8: 2 and constitutes purple, but can keep the texture of crisp purple for a long time, prevent moisture of purple, prevent rancid of purple, and leave residues in the mouth when chewing purple. It is an object of the present invention to provide a method for producing a purpura which is not present.

Characteristic in the method of producing purpura according to the present invention is to wash and mix the lotus leaf powder when washing the raw seaweed and raw seaweed, after washing to mature at room temperature (20 ~ 25 ℃) in fresh water to wash the seaweed and seaweed It is to make it softly, and when it is mixed with laver and green seaweed and roasted in a stir-fryer, the laver is roasted for 1 to 2 minutes at a temperature (170-200 ° C) to realize green color. By mixing the lotus leaf powder in the process, the mixture of laver and green seaweed realizes the water resistance to moisture. It was configured not to leave.

Mixing the lotus leaf powder when washing the laver and seaweed and seaweed is foreign matter (oil, oil, etc.) adhered to the seaweed and seaweed by the superhydrophobic and lipophilic properties of the lotus leaf. When washing laver and seaweed, the lotus leaf powder absorbing the foreign matter is separated from the laver and seaweed to separate the foreign matter, so it is possible to clean the laver and seaweed cleanly, and the murine substance called mucin is rich in lotus stem and lotus root. When the aging of seaweed and seaweed, like the lotus extract, is applied to the softened seaweed and seaweed, the mucous is coated, and the effect of aging seaweed can be sustained. This prevents rancidity.

The seaweed contains 30-40% of protein compared to other seaweeds, as introduced through many sources. The protein amino composition of seaweed is known as threoline, valine, leucine, isoleucine, lysine, metaoline, and perulinalanine. It is composed of essential amino acids and contains riboflavin, niacin, vitamin C, glycine, alanine, etc. to make the rich taste of laver, and various kinds of minerals such as natrium, calcium, phosphorus, iron, copper and carotene. Contains and contains various vitamins.

In addition, the lotus leaf to be applied to the present invention is enlarged the surface of the lotus leaf as shown in the photograph 1 shown below, the projection of 10nm is densely densely formed, and the surface of the projection is formed with a myriad of 1nm hairs of lotus leaf The surface forms a super hydrophobic (super 疏水 性) that refuses to contact the water so that the water of the lotus leaf to form the maximum surface tension, and another property of the lotus leaf in the process of centrifugal washing the lotus leaf powder in the present invention It is a lipophilic (親 油性) that is easy to collect foreign substances containing oil. When washing the raw laver, if you separate the lotus leaf powder mixed with the raw laver, the lotus leaf powder is separated from the original laver to separate the foreign matter. You can wash the seaweed cleanly.

Photo 1

It is known in the general knowledge that mucus called mucin is present in lotus stem and root, which is composed of protein and is of alkaline nature.

As described above, mucin is coated on raw seaweed, which prevents rancidity even after raw seaweed is processed by its alkalinity, and it is known that lotus root and stem contain various amino acids. When ripening laver and seaweed, the extract of lotus stem and root can provide high quality amino acid to the mixture of seaweed and seaweed, and is used together with lotus leaf powder to prevent moisture and decay.

Another chewable to implement in the present invention in order to improve the problem that the chewy guman chewy taste in the mouth, long-term chewing in the mouth, and the problem that children and young people to avoid due to the problem that the part of the zaban is inserted into the gums Its characteristic is that when it is finished, the texture of the jar is crispy and when it is chewed, it becomes a powder.

When laver is matured at room temperature (20 ~ 25 ℃) in fresh water, the color of laver forms green and the laver becomes soft. When it is heated to high temperature, the laver and green fiber are hardened and crispy when chewed. It consists of the texture and powder in the mouth.

This color change of laver can be configured to crisp the texture of laver.

When the lotus leaf powder is mixed with the laver and seaweed changed to the above properties, superhydrophobic (Super 疏水 性) forms on the surface of the laver and seaweed, and the mixture of laver and seaweed does not absorb moisture.

Particularly, when a small amount of salt is mixed in the composition of the jar, the jar is easily decayed due to the property of absorbing moisture from the atmosphere and rancidized by the use of cooking oil. When roasting the mixture of aging and seaweed and seaweed, the roasted at a characteristic temperature (170 ~ 200 ℃) was configured to form a crispy texture in the range to prevent the carbonization of purple.

As described above, the raw laver and green grass constituting the purpure was washed by mixing and stirring the raw laver and lotus leaf powder in a volume ratio of 100: 1, and the green laundered was washed by mixing and stirring the lotus leaf powder in a volume ratio of 100: 1. .

The washed raw seaweed and green seaweed were dehydrated in a centrifuge, respectively, and the raw seaweed and green seaweed were cut to a size of 10-20 mm, respectively, to form a mixture of the raw seaweed and green seaweed mixed in a volume ratio of 8: 2.

The mixture is accommodated in fresh water, the lead extract is mixed with fresh water at a volume ratio of 1000: 1, and aged at room temperature (20-25 ° C.) for 2 to 3 hours to gently form laver and green, and the laver is composed to express green color. It was.

For example, seaweed grows in the salinity of the sea at a low temperature of about 10 degrees, so it becomes soft and green in fresh water, and becomes green when the temperature increases.

The aged mixture was dehydrated and washed again in fresh water to dehydrate.

The dehydrated mixture was dried in a drier with 85% moisture.

The primary roasting process was formed at a temperature of 120 to 150 ° C. for 2 to 3 minutes so that the steam of the dry mixture became more green.

In the first roasting process, the lotus leaf powder was mixed with the mixture turned green at a volume ratio of 1: 300, and roasted for 1 to 3 minutes up to 170-200 ° C.

In the first roasting process, the red pepper powder was mixed with the mixture at a volume ratio of 1: 500 compared to the mixture to be stirred.

In the first roasting process, refined salt was mixed and stirred at a volume ratio of 1: 1,000 to the mixture in which red pepper powder was mixed.

The primary roasted mixture constituted as described above was sprinkled with cooking oil at a volume ratio of 1: 200 relative to the mixture, and stirred for 12 to 15 minutes.

The mixture of laver and seaweed in accordance with the present invention is effective to clean the foreign substances of laver and seaweed in a single wash by using lotus leaf powder when washing laver and seaweed.

The purpura according to the present invention is matured at room temperature (20 ~ 25 ℃), so the seaweed and greens become soft and the seaweed forms green color. In the process of aging, the mixture of lotus stem and root is added to add various kinds of amino acids and mucin The mucus may form a coating to prevent the release of various amino acids of the lead, and may prevent the softness of the seaweed and the deterioration of green color during various processes.

In particular, since the lotus extract can be formed by extruding the lotus stem and the lotus root without heating, the lotus extract can be composed by a simple method, and the additional cost can be reduced, and the lotus extract can be always prepared.

When roasting the mixture of seaweed and seaweed, the lotus leaf powder is mixed to realize the green color of seaweed, and then it is mixed by spraying cooking oil. Therefore, the superhydrophobicity of the lotus leaf powder is not removed because the powder of the seaweed does not leave the mixture of seaweed and seaweed. Because it can keep the continuity, it can protect the purple from moisture, so it has the effect of providing the purple with crispy texture and leaving no residue in the mouth.

1 is a process diagram of the present invention

The present invention is the process of mixing and stirring the collected raw seaweed and lotus leaf powder in a volume ratio of 100: 1, and the process of mixing and stirring the collected green seaweed and lotus leaf powder in a volume ratio of 100: 1, and washed Dehydrating raw laver and seaweed in a centrifuge, cutting dehydrated laver and seaweed, constructing a mixture of cut laver and seaweed at a ratio of 8: 2, and treating the mixture with fresh water The mixture was mixed with fresh extract in a volume ratio of 1000: 1 in fresh water and aged at room temperature (20-25 ° C.) for 2 to 3 hours, the process of dehydrating the matured mixture, and the dehydrated mixture again. Washing, drying the washed mixture to 85% moisture in the dryer, first roasting in the stir for 3 to 5 minutes until the laver of the dry mixture turns green, and turning green in the first roasting process. Changed mixture and lotus leaf Mixing the horses in a volume ratio of 1: 300 to the mixture and roasting for 1 to 3 minutes to 170 ~ 200 ℃, and mixing the red pepper powder in the first roasted mixture in a volume ratio of 1: 500 to the mixture, and the mixture Mixing the refined salt in a volume ratio of 1: 1000 with respect to the mixture, and spraying and mixing cooking oil in a volume ratio of 1: 200 with respect to the mixture to the primary roasted mixture, which is configured as described above, and roasting for 12 to 15 minutes. And, and relates to a method for producing laver green seaweed consisting of the process of packaging.

The present invention will be described in detail by way of examples.

Example

Figure 1 shows the process of the purple according to the present invention.

Conventional Patent No. 10-1095215 (a blue seaweed-based manufacturing method, hereinafter referred to as a conventional technique) is proposed as a manufacturing method.

The technology proposed in the prior art is to put the green seaweed cut to a size suitable for eating into a stir-fryer equipped with a heater at the bottom of the outer surface to stir, supply the cooking oil so that the seaweed and seaweed does not stick to the stir-fryer and stirred with a rotary blade While roasting, add dried shrimp, onion powder, shiitake powder, sugar and salt and stir to mix, and then add green tea powder, sesame oil, perilla oil and sesame seeds.

The conventional technique as described above is a method of producing a purple field still in common use.

The purpura produced by the conventional technical configuration has a chewy texture, and when the oil is coated when the seaweed is baked, the color of the seaweed is not changed to green and the crispy seaweed is broken because the fiber structure of the seaweed is not hardened. There is a problem that cannot be manifested.

In addition, when the seaweed seaweed is in contact with the air is a problem of moisture is trapped by the salt of seaweed seaweed is a problem that the place is damp, and the place that is in contact with the air and soggy is rancid easily.

Seaweed is a green algae, rough and bitter taste, there is a problem that the texture is significantly lower for food.

The present invention is rich in minerals and iron, so the nutrition is excellent, but the texture is not good, so you can take the nutrition of the seaweed regardless of the taste of the seaweed mixed with seaweed and improve the texture of seaweed and mixed with a small amount It is designed to induce green consumption.

The seaweed is red algae, and the green seaweed is green algae, so the seaweed has a reddish purple color, and the blue color is green in the seawater.

The seaweed has a pale green color in fresh water, and when the temperature is high, the green color becomes dark, and when it is baked, it turns dark green. The seaweed's chewy taste changes to a crispy taste, and when chewed, there is a change in texture.

The present invention is to improve the consumption tendency of the seaweed by implementing the change of seaweed and improve the food sensitivity of seaweed to increase the preference of side dishes or snacks of seaweed, in particular to help children's health.

The seaweed and seaweed will be collected and the seaweed and seaweed will be washed separately.

The laver and laver may be washed together.

Washing laver and laver separately is to ensure the correct mixing ratio when laver and laver are mixed.

When washing the raw seaweed and green seaweed, the lotus leaf powder is mixed and stirred at a volume ratio of 100: 1, and the lotus leaf powder is uniformly mixed.

As described above, when mixing raw seaweed and green seaweed with lotus leaf powder, respectively, the seaweed may be stirred and washed with seawater in a seawater receiving tank.

As described above, when there is much sea water, the mixing amount of the lotus leaf powder to be mixed can be adjusted.

Raw seaweed and seaweed collected from the sea as described above is attached to foreign matter (뻘, oil, etc.), so the lotus leaf powder by the lipophilic (親 油性) nature of the lotus leaf will collect the foreign matter attached to the seaweed and seaweed You will be able to clean the raw seaweed and greenery.

The washed raw laver and green seaweed are mixed in a freshwater tank with a volume ratio of 1: 1000 in volume ratio of fresh water and aged at a temperature of 20-25 ° C. for about 2-3 hours.

As described above, during the ripening of raw seaweed and seaweed, the seaweed and seaweed become soft and have a process of changing to green.

In the same way, the blue is also matured and softened.

In addition, the lotus extract contains a variety of minerals because it is a known fact that the nutrition of the seaweed is increased by the lotus extract.

As described above, the extract of lotus contains mucin called mucin as well as various minerals, and since the mucus is formed with alkaloids, mucin of mucin coats laver while the color of the original laver changes to green to protect the green of laver. There is a characteristic.

The mucus coated on the laver may be lost in the washing process, but the algae of the remaining mucus may prevent the rancidity of the purpura even after the laver is completed.

The raw laver and green sea dehydrated from the lotus extract are washed, dehydrated and dried.

When drying, it is dried at a drying rate of 85%.

As described above, dried laver and laver are mixed in a volume ratio of 8: 2 to form a mixture of laver and laver.

The drying rate is 85% to prevent carbonization when roasting laver and seaweed.

Stirrer according to the present invention is composed of a special alloy (nickel + iron alloy) is configured to prevent being easily carbonized during roasting.

As described above, when roasting the mixture in a stirrer composed of a special alloy, the first fry in the stirrer for 3 to 5 minutes until the laver of the mixture turns green.

When the color of seaweed turns green during the first roasting process, the lotus leaf powder is mixed at a volume ratio of 1: 300 to the mixture and roasted for 1 to 3 minutes up to 170 ~ 200 ℃.

50-70 mesh red pepper powder is mixed in a volume ratio of 1: 500 to the first roasted mixture, and the lotus leaf powder is mixed and roasted for 1 to 2 minutes under the same conditions.

Mixing of the red pepper powder may not be selected in the first roasting process.

The natural salt, purified in 200-300 mesh, is mixed in a volume ratio of 1: 1000 relative to the mixture and roasted for 1 to 2 minutes to complete the first stir.

Cooking oil (seed oil, perilla oil, soybean oil, etc.) to the primary roasted mixture configured as described above is sprayed and mixed in a volume ratio of 1: 200 with respect to the mixture and mixed for 2 to 15 minutes.

When the cooking oil is mixed and roasted in the mixture as described above, the cooking oil coats the mixture to prevent carbonization during the roasting of the mixture.

The purpura composed as described above is green to keep the green and crunchy texture and prevent chewing on the teeth, and prevents moisture from penetrating by the lotus leaf powder and purging by the mucus of the lotus coated on the purpura. Even when exposed to the air for a long time, it is possible to prevent the swelling and rancidity.

Claims (6)

Mixing and stirring the collected raw laver and lotus leaf powder in a volume ratio of 100: 1, washing and mixing the collected green seaweed and lotus leaf powder in a volume ratio of 100: 1, and washing the washed raw laver and The process of dehydrating the seaweed in the centrifuge, cutting the dehydrated seaweed and seaweed into 50-100 mm size, and constructing a mixture of the cut seaweed and seaweed in a volume ratio of 8: 2, and The process of accommodating the mixture in fresh water and mixing the extract of fresh water to fresh water in a volume ratio of 1000: 1 and aging for 2 to 3 hours at room temperature, dehydrating and washing the mature mixture, and washing the mixture 1: 300 of the green mixture and the lotus leaf powder in the process of drying with 85% moisture in the dryer, in the stir-frying machine for 3 to 5 minutes to deepen the green color of the laver in the dry mixture, and in the first roasting process. Volume of Mixing at a rate and roasting for 1 to 3 minutes to 170-200 ° C., mixing red pepper powder to the primary roasted mixture at a volume ratio of 1/500 to the mixture, and mixing salt refined to the mixture to 1 / 1,000 It consists of the process of mixing in a volume ratio, and the first roasted mixture consisting of the above, the cooking oil is sprayed and mixed in a volume ratio of 1: 200 volume ratio of the mixture to the mixture, the second roasting process for 12 to 15 minutes, and the packaging process Characterized by the seaweed production method of seaweed and greenery. The method of claim 1, wherein the lotus extract compresses and extracts the stems and roots of the lotus seaweed production method characterized in that it is composed of seaweed and green. The method of claim 1, wherein in the first roasting process laver and seaweed production method characterized in that the roasting so that the color of the seaweed is darkened to green. The method of claim 1, wherein the lotus leaf powder, red pepper powder, and salt are mixed in the first roasting process, and the cooking oil is mixed in the second roasting process to prevent the lotus leaf powder, red pepper powder, and salt powder from leaving the seaweed and greenery. Seaweed production method of laver and green sea characterized in that the configuration. According to claim 1, Laver and seaweed manufacturing method characterized in that the seaweed and greenery is matured at room temperature in fresh water so that the seaweed and greenery are softened. The method of claim 1, characterized in that the mucus of the lotus mucin is coated on the seaweed and the seaweed to prevent the rancidity of seaweed and seaweed by mixing the seaweed and seaweed and the lotus extract.

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