KR20220033681A - Seaweed powder manufacturing and packaging system - Google Patents

Abstract

The present invention relates to a seaweed powder manufacturing and packaging system, wherein seaweed powder that can be eaten alone or as an accompaniment to various dishes is completed by steps including a primary roasting step, a seasoning step and a secondary roasting step and is sterilized and sealed while radiating anions and far infrared rays when the seaweed powder is cut to fit a determined size using a slicer and is inputted into a stick-shaped pouch to be kept hygienic and fresh, and foreign materials contained in seaweed can be removed and seaweed powder containing flavor and nutrition specific to seaweed can be mass-produced without destroying nutrition. Differently from existing prior techniques, seaweed powder put in a stick-shaped pouch of a minimal unit of 1g can be manufactured by instantaneously roasting only seaweed of an amount desired to be inputted into a pouch and inputting and sealing the same as the problem that a large amount of seaweed coagulates in a hopper so a proper amount cannot be inputted easily into a pouch when inputting seaweed powder in a stick-shaped pouch is solved. The seaweed powder can be added to existing kalguksu, rice cake soup, dumpling soup, noodles, udon, bibimbap, fried rice, etc., and a rice ball can be rolled on the seaweed powder to complete the rice ball, thereby making snacks and a packed lunch conveniently to taste a new delicacy. The existing inconvenience of making seaweed powder by crushing seaweed or cutting seaweed using scissors or putting seaweed in a plastic bag and crushing the same using a hand can be solved, and a choice can be made depending on the amount of seaweed to be used to make no seaweed remain, thereby providing a very convenient effect without inconvenience.

Description

Seaweed powder manufacturing and packaging system

The present invention relates to a system for manufacturing and packaging seaweed powder, and more particularly, completes seaweed powder that can be served with various dishes or eaten alone, including the first roasting step, seasoning step, and second roasting step, etc. When it is cut using a chopper to fit the specified size and put into the stick-type pouch, it emits negative ions and far-infrared rays while sterilizing and sealing it to maintain hygiene and freshness. It relates to a laver powder manufacturing and packaging system capable of mass-producing functional laver flour containing the unique taste and nutrients of seaweed without destruction.

In general, seaweed is a nutritious food because it contains a lot of protein and vitamins. The protein in 5 pieces of dried laver is equivalent to one egg, and the amount of vitamin A in one piece of laver is equivalent to the amount of two eggs. In addition, it contains vitamins B1·B2·B6·B12, and in particular, contains a lot of B2. Vitamin C is known to have superior stability compared to vegetables.

In addition, seaweed contains ingredients that excrete cholesterol from the body, so it is effective in preventing arteriosclerosis and high blood pressure.

In Chinese, they are called 'haeui (海衣)' and 'jachae (紫菜)'. These days, it is widely used as 'haetai', but this is a Japanese notation and refers to 'blue' in Korea. Records of laver in our country include one recorded as a local product in ≪Gyeongsang-Do Jiriji≫ and one recorded as a local product in ≪Dongguk Yeoji Seung-Ram≫ in Taein-Do, Gwangyang-gun, Jeollanam-do.

There are about 80 species of laver around the world, but about 10 species are known in Korea, including radish laver, laver, round laver, long leaf laver, and it body laver. The shape is a single-layered palm leaf or round frond, and the body appears in autumn and spring when the water temperature is low. When the water temperature is high, it is a filamentous body that looks like a mycelium of a fungus, and it lives in a conch, and in the fall it produces spores and matures into laver.

Seaweed is drizzled with sesame oil or perilla oil and grilled, or eaten by making a left side dish or bugak. In particular, it is suitable to use the left side or side dish when the taste deteriorates due to steaming in the spring.

In addition, seaweed powder is mainly added to rice cake soup, kalguksu, dumpling soup, noodles, udon noodles, bibimbap, and fried rice to further enhance the taste and enhance flavor. is used a lot as

However, general laver powder has a long, thin form, and it is inconvenient to add it to necessary food. It had to be kneaded by hand and used to make amorphous powder, and there was also a problem in that it was difficult to store the remaining seaweed powder because there was a large amount of it.

As a prior art of making laver powder into laver powder and putting it in a pouch, or putting laver in a pouch, as a prior art, Korean Patent Laid-Open Publication No. 10-2011-0016636 (Patent Document 0001) discloses a seaweed in a transfer device. When the laver barn stacked in the large bucket reaches the set weight after being transferred to the large bucket through the small bucket, the small bucket is rotated clockwise and the large bucket is rotated clockwise, and the seaweed stack accumulated in the large bucket is angularly rotated clockwise. It is supplied to the packing bag through the hopper, and while the laver barn supplied from the large bucket to the packing bag is supplied from the transport device to the small bucket, the small bucket accumulates in the small bucket. It is rotated to and related to a seaweed weighing device for supplying laver laver stacked in a small bucket to a large bucket, and a hopper on the spot in Korean Patent Publication No. 10-1823856 (Patent Document 0002) is disclosed. A thermal screw that provides roasted laver purpurea, salt, sesame, cooking oil, etc., fed through a heat screw, rotated and moved through a heat screw, repeatedly turned over and stirred evenly, and heated without burning or uncooked parts exposed to heat for a long time Disclosed is a device for instant laver roasting that is stirred and heated through a guide former. Vertical sealing means disposed under the guide former to seal the side of the rolled film in the longitudinal direction, and horizontal sealing means disposed under the vertical sealing means to seal the lower end of the film in which the side is sealed in a cylindrical shape, horizontal In the pouch manufacturing apparatus disposed below the sealing means and comprising a cutting means for cutting the middle portion of the sealed lower end, and a filling means disposed on the upper portion of the guide former and supplying contents to the sealed cylindrical pouch, the horizontal In the sealing means, a rotating shaft is rotatably mounted on the base plate by a bearing, a timing gear is mounted on the rotating shaft, and the timing gear is rotated by a timing belt. It is connected to the same means and the power of the rotation driving means is transmitted to the timing gear through the timing belt, so that the rotation shaft can be rotated angularly, the upper disk is mounted on the upper end of the rotation shaft, and the center hole of the upper disk is the hollow part of the rotation shaft and a pair of sliding means are mounted on the upper disk, the pair of sliding means are arranged to face each other around the center hole of the upper disk, and a sealing head is mounted on each sliding means, respectively, a pair of There is disclosed a device for manufacturing a combined triangle and stick pouch, characterized in that the sealing heads are arranged to face each other around the center hole of the upper disk. And Korean Patent Laid-Open Publication No. 10-2015-0028038 (Patent Document 0004) discloses two-row packaging production of various foods in a stick type through a 3-sided sealing method, but for thermal bonding in the horizontal sealing bonding process of packaging films. A two-row feeding type stick-type product packaging machine equipped with a two-stage separation horizontal sealing bonding device that can prevent in advance the clearance defect of the horizontal sealing bonding area of each packaging film by separating a plurality of rollers in the longitudinal direction is disclosed. there is.

In addition, Korean Patent Registration No. 10-1823856 (Patent Document 0005) discloses that seaweed, salt, sesame, and edible oil, and salt, sesame, edible oil, etc., which are immediately put through a hopper, are rotated and moved through a heat screw, repeatedly turned over and stirred evenly It is disclosed as an instant laver roasting device that is stirred and heated through a heat screw that provides a roasted laver porridge by heating it without burning or uncooked parts after being exposed to heat for a long time.

However, the above prior art (Patent Document 0001) to (Patent Document 0003) are limited to the technical configuration of the apparatus for manufacturing a pouch using coffee sticks or wrapping paper. There is a marked difference from the composition of putting seaweed powder or seaweed in a stick pouch.

In addition, the prior art (Patent Document 0004) discloses a stick-type packaging technology and (Patent Document 0005) discloses a seaweed packaging technology is significantly different from the configuration that maintains sterilization or freshness during packaging. .

Therefore, the present invention has been completed with the configuration of a system for sterilizing and maintaining freshness as well as packaging in a sanitary state when small pieces of seaweed in the longitudinal direction, not powder, are put in a stick pouch in a cooked state.

Domestic Laid-Open Patent Publication No. 10-2011-0016636 Domestic Registered Patent Publication No. 10-1823856 Domestic Registered Patent Publication No. 10-1327796 Domestic Laid-Open Patent Publication No. 10-2015-0028038 Domestic Registered Patent Publication Registered Patent No. 10-1823856

The present invention has been completed by solving the above problems and supplementing the prior art. In order to prepare seaweed powder that can be eaten alone or served with various dishes, a general plate-shaped seaweed is baked twice, seasoned, and longitudinally It is cut into pieces of 4 ~ 5cm × 2 ~ 5mm through a two-step shredding process of shredding in the horizontal direction perpendicular to the length. The purpose is to provide a seaweed powder manufacturing and packaging system that is packaged and shipped.

In the laver powder manufacturing and packaging system of the present invention, the system (1) guides and transports plate-shaped laver and removes foreign substances attached to the laver and feeds the laver transferred through the inserter (10) at a high temperature of 300 to 400°C. a primary roaster 20 for baking using the direct heat of;

A seasoning machine (30) that sprays an appropriate amount of salt on the top surface of the primary roasted laver, a secondary roaster (40) that bakes seasoned laver using direct heat at 300 ~ 400℃ high temperature, and 2 ~ 5 plate-shaped laver The first thin slicer 50 cut in the longitudinal direction to have a width in the range of mm, and the second thin slicer 60 that cuts the laver long cut in the longitudinal direction at intervals of 4 to 5 cm and the second thin slicer 60 pass A hopper 71 for storing one laver powder, a distributor 70 for supplying a predetermined amount of seaweed from the hopper 71, and a predetermined amount of seaweed powder supplied from the distributor 70 are put into the stick-type pouch 81 and a packaging machine 80 for sealing.

The distributor 70 forms a plurality of rake shapes on the outer surface of the conveyor belt so that the amount of seaweed powder can be precisely controlled and transported, and the seaweed powder is transferred to the packaging machine 80, and the distributor 70 includes An additional measuring instrument is formed to accurately measure the weight of seaweed powder supplied from the hopper 71 to the distributor 70, and transfer it to the packaging machine 80 according to a weight determined in the range of 1 to 500 g.

The stick-type pouch 81 may be configured with a minimum weight unit of 1 g, and a maximum weight unit of 500 g.

In order to put seaweed powder into 1g, which is the minimum weight unit of the stick-type pouch 81, and seal it, it is preferable to put about 1 to 3g of seaweed powder using a measuring instrument, and the inner size of the stick-type pouch 81 is up to 5g. It is preferable to form it so that it can contain the seaweed powder.

The packaging machine 80 is configured to emit negative ions and far infrared rays when adding seaweed powder to the stick-type pouch 81 by additionally forming a radiation means for emitting negative ions and far infrared rays.

The laver powder manufactured and packaged by the system (1) is the first of the laver that has passed through the input step (S01) and the input step (S01) of supplying the plate-shaped laver to the conveyor belt-type feeder 10 one by one. The laver that has passed through the first roasting step (S02) and the first roasting step (S02) in which it is put into the roaster 20 and baked using direct heat at a high temperature of 300 to 400° C. is put into the seasoning machine 30, The seasoning step (S03) of sprinkling salt on the top and the second roasting step (S04) of putting the seasoned laver on the upper surface into the second roasting machine (40) and baking it using direct heat at 300 ~ 400 ° C. The laver cut lengthwise through the first fine cutting step (S05) and the first fine cutting step (S05) of cutting the baked laver in the longitudinal direction to have a width in the range of 2 to 5 mm using the primary fine cutting machine 50 The second fine cutting step (S06) of cutting the seaweed at intervals of 4 to 5 cm using the second fine cutting machine 60, and the distribution step (S07) of measuring and transferring 1 to 500 g of the seaweed powder cut as described above (S07) and the dispensing step In (S07), 1 ~ 500g of seaweed powder is put into the stick-type pouch 81 and sealed in the packaging step (S08) and the stick-type pouch 81 containing the seaweed powder that has passed the packaging step (S08). It is made including a shipping step (S09) of inspecting and sending out the product.

The existing prior art had many problems in putting seaweed powder or seaweed in a small stick-type pouch. When setting the smallest stick-type pouch for one person to 1 ~ 5g and adding seaweed powder or laver powder to it, the seaweed powder or seaweed powder stored in large quantities in the hopper (71) becomes soggy over time and presses against each other, causing small pieces of seaweed. It was difficult to put the amount of laver powder into one packaging unit.

The present invention does not store seaweed powder in a large amount in the hopper 71, but passes through the first roaster 20, seasoner 30, and second roaster 40, and first slices seasoning 50 and second seasoning seasoning ( It is preferable not to store the seaweed flour that has passed 60) in the hopper 71, but even if stored, the seaweed flour is stored to the extent that it does not stick to each other, and immediately transferred to the packaging machine 80 through the distributor 70, so the hopper 71 Since it is immediately sealed in the stick-type pouch 81 in a state of not being pressed against each other and not soggy, packaging is possible even if the smallest stick-type pouch for one person is set to 1 ~ 5g.

In addition, since a number of prongs or hooks are formed on the outer surface of the distributor 70, seaweed powder can be transported in detail, so the amount of seaweed powder put into the stick-type pouch can be precisely controlled, making it the smallest stick-type pouch for one person. Packaging is possible even if set to 1 ~ 5g.

When the seaweed powder manufacturing and packaging system of the present invention is used, unlike the existing prior art, when the seaweed powder is put into a stick-type pouch, a large amount of seaweed powder in the hopper coagulates with each other, so it is difficult to put an appropriate amount into the pouch. Since only the amount of laver you want to put into the pan is immediately baked and sealed, it is possible to manufacture seaweed powder contained in a stick-type pouch of 1g, which is the minimum unit, and added to the existing kalguksu, rice cake soup, dumpling soup, noodles, udon noodles, bibimbap, fried rice, etc. You can taste new delicacies by simply making snacks and lunch boxes by rolling the rice balls in seaweed powder to complete the rice balls. The inconvenience of using seaweed can be eliminated, and the selection is possible according to the amount of seaweed to be used, so there is no leftover seaweed, so it is very convenient and hassle-free.

1 is a block diagram of a seaweed powder manufacturing and packaging system according to the present invention.
Figure 2 is a flow chart of the present invention seaweed powder manufacturing and packaging system.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings and examples. A detailed description thereof has been omitted.

In addition, the terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification.

Figure 1 is a block diagram of the present invention, Figure 2 is a flowchart of the present invention,

When described in detail with reference to FIG. 1,

A feeder 10 that guides and transports plate-shaped laver and removes foreign substances attached to the laver, and a primary roaster 20 that bakes the laver transferred through the feeder 10 using direct heat at a high temperature of 300 to 400 ° C. A seasoning machine (30) that sprays an appropriate amount of salt on the top surface of the primary roasted laver, a secondary roaster (40) that bakes seasoned laver using direct heat at 300 ~ 400℃ high temperature, and 2 ~ 5 plate-shaped laver The first thin slicer 50 cut in the longitudinal direction to have a width in the range of mm, and the second thin slicer 60 that cuts the laver long cut in the longitudinal direction at intervals of 4 to 5 cm and the second thin slicer 60 pass A hopper 71 for storing one laver powder, a distributor 70 for supplying a predetermined amount of seaweed from the hopper 71, and a predetermined amount of seaweed powder supplied from the distributor 70 are put into the stick-type pouch 81 and consists of a system (1) comprising a packaging machine (80) for sealing.

The system (1) includes a feeder 10, a primary roaster 20, a seasoning machine 30, a secondary roaster 40, a primary fine seasoning machine 50, a second fine seasoning machine 60, a distributor 70, It is to be configured with a packaging machine (80).

The feeder 10 separates and transports the general laver in a plate shape one by one. At this time, the foreign material attached to the outer surface of the laver is separated, and a metal detector is additionally formed to remove the sheet laver containing the metallic foreign matter. In order to produce laver powder as described above, plate-shaped laver is maintained in a state free of foreign matter and transferred to the next stage of equipment.

The primary roaster 20 primarily bakes the laver transferred by the input device 10 . 6 ~ 12 sheets of laver transferred individually are bundled and baked using direct heat at 300 ~ 400℃. Because laver is uniquely thin, if it is baked with direct heat at 300 ~ 400℃, it will be baked for a short time.

As described above, seaweed is baked using direct heat at high temperature and then transferred to the seasoning machine 30 . In the seasoning machine 30, an appropriate amount of salt flows downward from the salt container formed on the upper side, and the salt falls on the outer surface of the seaweed passing through it.

Various spices to be added to seaweed as well as salt may be added to the seasoning machine 30 .

The laver that has passed through the seasoning machine 30 is secondarily baked by the second roaster 40 . 6 ~ 12 sheets of laver transferred individually are bundled and baked using direct heat at 300 ~ 400℃. Because laver is uniquely thin, if it is baked with direct heat at 300 ~ 400℃, it will be baked for a short time.

In the first roasting machine 20, seaweed is baked without any seasoning, and in the second roasting machine 40, salt-sprayed seaweed is baked while passing through the seasoning machine 30.

The primary shredder 50 cuts the baked laver in the longitudinal direction. The plate-shaped laver is cut lengthwise in the longitudinal direction, that is, in the longitudinal direction. At this time, the width of the laver cut in the longitudinal direction should be in the range of 2 to 5 mm.

If the plate-shaped laver is long cut in the longitudinal direction by the first thin slicer 50, the secondary thin slicer 60 cuts the transported laver at a required interval at regular intervals in the transported longitudinal direction.

That is, the laver cut long in the longitudinal direction is cut into 4 to 5 cm intervals.

When the seaweed cut in the first thin slicer 50 is transferred to the secondary thin slicer 60 by the transfer belt, it is cut at intervals of 4 to 5 cm.

As described above, the plate-shaped laver that has passed through the first thin seasoned seasonings 50 and the second fine seasoned seasonings 60 has a width of 2 to 5 mm, and a length of 4 to 5 cm.

The seaweed powder chopped as described above is transferred to the hopper 71 configured on the upper side before being transferred to the distributor 70 .

In the hopper 71, seaweed powder is not stored for a long time. In the existing prior art, a large amount of seaweed powder or laver grains or stone grains were stored in a storage having the same function as the hopper 71, and then transferred to the step of packaging.

In the prior art, since large-capacity packaging is performed, a large amount of laver powder or laver jaban or stone porridge was stored in the storage and there was no major problem even if they were pressed or clumped together due to their weight.

However, in the present invention, it is important to put the seaweed powder in a packaging container of at least 1g, so that the seaweed powder should not stick or stick together in the hopper 71. Therefore, it is important to quickly pack or bake enough seaweed to proceed with the packaging before the seaweed powder is piled up in the hopper 71, and then pack it.

For reference, since one sheet of standard laver weighs about 150g, if it is put in the minimum packaging container of 1g, about 150 packaging containers are completed.

To this end, in the distributor 70, three to ten transfer means that can be transferred to the packaging container are formed so that they can be transferred quickly. The distributor 70 is configured in the form of a conveyor belt, and is formed in the shape of a rake or hook on the outer surface to finely control the amount of seaweed powder to be transferred.

If the outer surface is configured in the shape of a rake or hook, small seaweed powder can be transported one by one. A small amount of laver powder can be transferred while the rake shape or hook shape is caught anywhere in the small laver powder.

In addition, it is preferable that the dispenser 70 includes a meter. The measuring instrument immediately measures the weight of the seaweed powder transferred to the surface of the dispenser 70 and transfers it so that it can be put into the packaging machine formed from 1 g to 500 g.

The seaweed powder transferred from the distributor 70 moves to the packaging machine 80 . The packaging machine 80 puts seaweed powder into the stick-type pouch 81, which is a packaging container of 1 g to 500 g, and seals it.

The stick-type pouch 81 may form a stick-type pouch 81 of various sizes from a minimum of 1 g to a maximum of 500 g.

The packaging machine 80 is preferably configured to emit negative ions and far-infrared rays when adding seaweed powder to the stick-type pouch 81 by additionally forming a radiation means for emitting negative ions and far-infrared rays.

When the seaweed powder is put into the stick-type pouch 81 as described above, negative ions and far-infrared rays are emitted at the same time to sterilize the seaweed powder, maintain freshness, and pack in a hygienic state.

When described in detail with reference to FIG. 2,

The laver powder manufactured and packaged by the system 1 shown in FIG. 1 has passed through the input step (S01) and the input step (S01) of supplying plate-shaped laver one by one to the conveyor belt-type feeder 10. Put the laver into the primary roaster 20, and put the laver that has passed through the first roasting step (S02) and the first roasting step (S02) of baking using direct heat at 300 to 400 ° C. into the seasoning machine 30 The seasoning step (S03) of sprinkling salt on the top of the laver, and the second roasting step of putting the seasoned laver on the top of the laver into the secondary roaster (40) and baking it using direct heat at a high temperature of 300 to 400°C. (S04) and the first fine cutting step (S05) and the first fine cutting step (S05) of cutting the baked laver in the longitudinal direction to have a width in the range of 2 to 5 mm using the primary fine cutting machine 50 in the longitudinal direction The second fine cutting step (S06) of cutting the laver cut long by using the second fine cutting machine (60) at intervals of 4 to 5 cm (S06) and the distribution step of measuring 1 to 500 g of the laver powder cut as above and transferring it (S07) And in the distribution step (S07), 1 ~ 500g of seaweed powder is put into the stick-type pouch 81 and sealed, the packaging step (S08) and the stick-type pouch containing the seaweed powder that has passed the packaging step (S08) It is configured to include a shipping step (S09) of inspecting (81) and sending it out as a product.

In the present invention, the above embodiment is an example, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same effect is included in the technical scope of the present invention.

1. system
10. Inserter
20. 1st roast
30. Seasoning
40. Second roast
50. First Thousand Seasons
60. Second Season
70. Divider
80. Packing Machine
81. Stick Pouch

Claims (5)

a feeder 10 for guiding and transporting plate-shaped laver and removing foreign substances attached to the laver;
a primary roaster 20 for baking the laver transferred through the feeder 10 using direct heat at a high temperature of 300 to 400° C.;
a seasoning machine 30 for spraying an appropriate amount of salt on the upper surface of the first baked laver;
a secondary roaster 40 for baking seasoned laver using direct heat at 300 to 400° C.;
The first thin cutting machine 50 for cutting the plate-shaped seaweed in the longitudinal direction to have a width in the range of 2 to 5 mm;
Secondary shredder 60 for cutting the laver long cut in the longitudinal direction at intervals of 4 to 5 cm;
a hopper 71 for storing the seaweed flour that has passed through the second thinning season 60 and a distributor 70 for supplying a predetermined amount of seaweed flour from the hopper 71;
Seaweed powder manufacturing and packaging system, characterized in that it comprises a system (1) including a packaging machine (80) for putting and sealing the seaweed powder supplied in a predetermined amount from the distributor (70) into a stick-type pouch (81). The method according to claim 1,
The distributor 70 is configured to form a plurality of rakes on the outer surface of the conveyor belt so that the amount of laver powder can be precisely controlled and transported, and the laver powder is transferred to the packing machine 80. packaging system. The method according to claim 1,
A measuring instrument is additionally formed in the distributor 70 to accurately measure the weight of seaweed powder supplied from the hopper 71 to the distributor 70, and transfer to the packaging machine 80 according to the weight determined in the range of 1 to 500 g. seaweed powder manufacturing and packaging system. The method according to claim 1,
Seaweed powder manufacturing and packaging system, characterized in that the packaging machine (80) is configured to emit negative ions and far-infrared rays when the seaweed powder is put into the stick-type pouch (81) by additionally forming a radiation means for emitting negative ions and far-infrared rays. The method according to claim 1,
The laver powder manufactured and packaged by the system (1) includes an input step (S01) of supplying plate-shaped laver to the conveyor belt-type input machine 10 one by one;
a first roasting step (S02) of putting the laver that has passed the input step (S01) into the first roasting machine 20 and baking it using direct heat at a high temperature of 300 to 400°C;
a seasoning step (S03) of putting the laver that has undergone the first roasting step (S02) into the seasoning machine 30 and sprinkling salt on the top surface of the laver;
A second roasting step (S04) of putting seasoned laver on top of the salt and putting it into the second roasting machine 40 and baking it using direct heat at a high temperature of 300 to 400°C;
The first fine cutting step (S05) of cutting the baked laver in the longitudinal direction so as to have a width in the range of 2 to 5 mm using the primary thin cutting machine 50;
A second fine cutting step (S06) of cutting the laver long cut in the longitudinal direction through the first fine cutting step (S05) using a second fine cutting machine 60 at intervals of 4 to 5 cm;
A distribution step (S07) of measuring and transporting 1 ~ 500g of the cut seaweed powder as described above;
A packaging step (S08) of putting in the seaweed powder transferred by 1 ~ 500g in the distribution step (S07) into the stick-type pouch 81 and sealing;
Seaweed powder manufacturing and packaging system, characterized in that it comprises a shipping step (S09) of inspecting the stick-type pouch (81) containing the seaweed powder that has passed the packaging step (S08) and sending it out as a product.

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