KR20220158563A - Crunch Gold: Natural Sea Food - Google Patents
Crunch Gold: Natural Sea Food Download PDFInfo
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- KR20220158563A KR20220158563A KR1020210066542A KR20210066542A KR20220158563A KR 20220158563 A KR20220158563 A KR 20220158563A KR 1020210066542 A KR1020210066542 A KR 1020210066542A KR 20210066542 A KR20210066542 A KR 20210066542A KR 20220158563 A KR20220158563 A KR 20220158563A
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- 239000010931 gold Substances 0.000 title 1
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- 241000238557 Decapoda Species 0.000 claims abstract description 26
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- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 21
- 235000021019 cranberries Nutrition 0.000 claims abstract description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
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- 229920001661 Chitosan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 238000012356 Product development Methods 0.000 description 1
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- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
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- 229960003080 taurine Drugs 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 새우토핑김부각, 크랜베리토핑김부각의 제조방법 및 그 방법에 의해 제조된 토핑김부각에 관한 것이다.The present invention relates to a method for producing shrimp topping seaweed bugak and cranberry topping seaweed bugak, and topping seaweed bugak prepared by the method.
본 제품 발명은 영양성분이 높고 식감이 좋으며 시각적으로 김과 잘 어울리는 토핑들을 선발해 기존 전통 우리 과자 김부각에서 한 층 업그레이드 한 토핑김부각으로 재탄생했다. The invention of this product selected toppings that have high nutritional content, good texture and visually go well with seaweed, and were reborn as an upgraded topping seaweed bugak from the existing traditional Korean confectionary seaweed bugak.
기존 김부각은 찹쌀풀을 도포하고 그 위에 깨를 위에 살짝 첨가해 데코레이션을 하지만 (제조 방법은 국내공개특허 제1996-0028843호 및 국내공개특허 제 2001-0010920호 등에 개시되어 있다) 우리 크런치김에서 만든 토핑김부각은 단순히 보기 좋을 뿐 아니라 영양가 높은 식품을 찾는 소비자와 미적인 요소를 중요시 하는 현대인들을 위한 상품 개발을 고민하고 다수의 시도를 통해 개발했다.Existing seaweed bugak is decorated by applying glutinous rice paste and lightly adding sesame seeds on it (the manufacturing method is disclosed in Korean Patent Publication No. 1996-0028843 and Korean Patent Publication No. 2001-0010920), but made from our crunchy laver. Topping Seaweed Bugak was developed through many attempts after thinking about product development for consumers who are looking for nutritious food that not only looks good, but also for modern people who value aesthetic factors.
건새우는 김과 같이 바다에서 나온 식재료 일뿐 아니라 감칠맛을 살리기 위해 여러 육수에 사용된다. 건새우에 내포되어있는 키토산은 체내의 나쁜 콜레스테롤을 배출하고, 아스타잔틴은 노화방지, 시력개선 등 다양한 역할을 한다. 또한 건새우에 다량 함유된 것으로 알려진 타우린은 혈중 콜레스테롤을 감소시켜 심혈관 기능을 증진시키기도 한다. 이러한 작용으로 인해 간의 해독장용을 도와 피로회복, 간 건강에도 이로운 역할을 한다. 칼로리 또한 낮아 다이어트 식품으로도 많이 섭취되고 있다. 마지막으로 우리 크런치김에서 찹쌀과 섞기위해 만드는 김부각 기본 육수에도 건새우가 사용되어 맛에 이질감이 없는 식재료이기에 선발되었다.Dried shrimp is not only a food ingredient from the sea like seaweed, but is also used in various broths to bring out the savory taste. Chitosan contained in dried shrimp discharges bad cholesterol in the body, and astaxanthin plays various roles such as preventing aging and improving eyesight. In addition, taurine, which is known to be contained in large amounts in dried shrimp, improves cardiovascular function by reducing blood cholesterol. Due to this action, it helps to detoxify the liver and plays a beneficial role in recovering from fatigue and liver health. It is also low in calories and is often consumed as a diet food. Lastly, dried shrimp was also used in the basic broth of kimbugak, which is made to mix with glutinous rice in our crunchy seaweed, so it was selected because it is an ingredient that does not have a sense of difference in taste.
건크랜베리는 혈액순환, 혈압유지에 도움이 된다고 알려진 프라보노이드, 프로안토시아닌 성분이 포함되어 있다. 또한, 성인병 예방에 효능이 좋다고 보고된 DHL 콜레스테롤이 함유되어 있고, 노화방지, 면역력 을 높여주는 비타민C가 포함되어있다. 이 외에 여러 장점들로 인해 이미 북미, 유럽지역에선 건크랜베리가 성인, 아이들의 가장 인기있는 간식거리중에 하나로 섭취되고 있다.Dried cranberries contain flavonoids and proanthocyanin, which are known to help blood circulation and blood pressure maintenance. In addition, it contains DHL cholesterol, which is reported to be effective in preventing adult diseases, and contains vitamin C, which prevents aging and enhances immunity. In addition to this, due to various advantages, dried cranberries are already being consumed as one of the most popular snacks for adults and children in North America and Europe.
우리 전통 과자의 본연의 맛을 지키며 모양을 변형시켜 새로운 김부각을 만듦으로서 국내뿐아니라 K-푸드로 세계 각국에 수출하려 한다. 제품에 대한 평가를 영국, 미국, 프랑스, 일본, 중국, 카타르 등 다양한 국적의 사람들에게 받아보았다. 처음 보는 낯선 음식에 대해서 상당히 좋은 평가를 받았으며 특히 아이들이 정말 좋아했다. 김부각 본연의 바삭한 식감과 분쇄된 건새우가 올라가 짭조르름한 맛이 더해지고, 또한 크랜베리의 달큰한 맛이 추가돼 김부각의 고소한 맛과 더불어 또 하나의 추가 된 맛을 한 과자에서 느낄 수 있도록 표현했다.By keeping the original taste of our traditional confectionery and transforming the shape to make a new seaweed bugak, we intend to export it not only to Korea but also to the world as K-food. The evaluation of the product was received from people of various nationalities such as England, the United States, France, Japan, China, and Qatar. It received quite good reviews for unfamiliar food, and especially children really liked it. The crispy texture of seaweed bugak and the salty taste of crushed dried shrimp are added, and the sweet taste of cranberry is added to express the savory taste of seaweed bugak and another added taste in one snack.
본 발명은 김에 내포된 좋은 영양가뿐만 아니라 그 위에 건새우, 건크랜베리라는 토핑을 올림으로써 기존 전통 김부각과의 맛의 차이를 나타내고 미적인 요소를 더해 아이들, 현대인들로 하여금 관심도를 높이고 더 나아가 세계인에게 우리 전통 과자를 알리는데 그 목적이 있다.In addition to the good nutritional value contained in seaweed, the present invention shows a difference in taste from the existing traditional seaweed bugak by adding toppings such as dried shrimp and dried cranberries, and adds aesthetic elements to increase the interest of children and modern people and furthermore, to people around the world. Its purpose is to promote sweets.
여기는 단계별 필요사항 적기. 연근 김부각 제조방법 참조Here is a list of step-by-step requirements. Refer to the lotus root gimbugak manufacturing method
본 발명의 목적을 달성하기 위해In order to achieve the object of the present invention
1) 마른양파껍질, 대파, 양파, 디포리, 멸치, 건새우, 무, 표고버섯, 다시마오, 대파뿌리와 물 10L을 함께 90(도) 내지 120(도) 에서 1시간45분 내지 2시간 끓여 만든 육수와 찹쌀 700g 혼합하는 단계와;1) Made by boiling dried onion peel, green onion, onion, depot, anchovy, dried shrimp, radish, shiitake mushroom, kelp, green onion root, and 10L of water together at 90 (degrees) to 120 (degrees) for 1 hour and 45 minutes to 2 hours Mixing broth and 700g of glutinous rice;
2) 김의 표면에 두 단계로 상기의 찹쌀풀을 도포하는 단계와;2) applying the glutinous rice paste to the surface of seaweed in two steps;
3) 상기 김위에 6군데 분쇄한 건새우, 다진 건크랜베리를 붙이는 단계와;3) attaching pulverized dried shrimp and chopped dried cranberries on top of the laver;
4) 상기 토핑과 참쌀도포가 완료된 김을 40-60도씨의 건조한 후 튀기는 단계를 포함하여 이루어지는 것을 특징으로 하는 새우김부각, 크랜베리김부각을 제조방법을 제공한다.4) It provides a method for manufacturing shrimp seaweed and cranberry seaweed, characterized in that it comprises the step of frying the seaweed after the topping and true rice application is completed at 40-60 degrees Celsius.
5) 상기 분쇄 건새우와 다진 크랜베리의 토핑 영역은 지름1~1.5cm인 것이 바람직하다.5) Preferably, the topping area of the crushed dried shrimp and chopped cranberries has a diameter of 1 to 1.5 cm.
본 발명의 건새우, 건크랜베리를 김부각의 토핑으로 첨가한 방법은 김과 건새우 및 건크랜베리의 유효성분을 섭취할 수 있고, 기존의 김부각의 맛과 더불어 새우의 감칠 맛과, 크랜베리의 달큰한 맛을 함께 맛볼 수 있다. 또한 노란색(건새우), 빨강색(건크랜베리)이 김 위에 붙여지면서 시각적으로도 소비자에게 흥미를 유발하는 효과가 있다.The method of adding dried shrimp and dried cranberries as a topping for gimbugak of the present invention can consume the active ingredients of seaweed, dried shrimp, and dried cranberries, and combine the taste of the existing seaweed bugak with the savory taste of shrimp and the sweet taste of cranberry. You can taste it. In addition, as yellow (dried shrimp) and red (dried cranberry) are attached to the laver, it has the effect of visually attracting interest to consumers.
하기, 본 발명의 건새우, 건크랜베리를 토핑으로 올린 김부각 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, the detailed description of the manufacturing method of gimbugak with dried shrimp and dried cranberries as toppings of the present invention is as follows.
본 발명의 건새우, 건크랜베리를 이용한 김부각 제조방법은 찹쌀과 혼합할 육수를 만드는 단계, 찹쌀풀과 육수를 혼합해 풀을 쑤는 단계, 찹쌀풀 도포단계, 건새우 또는 건크랜베리 부착단계, 건조단계 및 튀기는 단계를 포함하여 제작된다.The method for manufacturing gimbugak using dried shrimp and dried cranberries of the present invention includes the steps of making broth to be mixed with glutinous rice, mixing glutinous rice paste and broth to make grass, applying glutinous rice paste, attaching dried shrimp or dried cranberries, drying step, and frying It is made including steps.
먼저, 상기 찹쌀과 혼합할 육수를 만드는 단계는 3개 분량의 양파의 껍질을 벗겨내 준비한다. 이 양파껍질로 인해 김부각이 완성 되었을 때 기존 하얀색의 찹쌀이 얹혀진 김부각 색이 아니라 약간 금색(진노랑색)의 김부각 찹쌀색을 띈다. 이때 양파껍질의 양에 주의하지 않으면 결과물의 맛이 달라질 수도 있고 색이 많이 진해져 김부각(제품)이 탄 것처럼 보일 수도 있다. 대파 2개를 깨끗하게 씻어서 뿌리를 포함한 몸통 전체를 준비한다. 껍질을 벗겨 깨끗하게 씻어 낸 양파 2개를 준비 한다. 무 1개의 몸통만 육수에 들어가기에 잎파리 부분을 제거 해주고 몸통을 깨끗하게 씻어준다. 디포리, 멸치, 건새우, 표고버섯은 40g, 40g, 30g, 20g을 각각 준비한다. 마른 다시마는 10cm크기로 잘라 준비한다. 육수를 위해 준비된 재료들을 15L 솥에 물을 10L 넣고 2시간 우려낸다. 우러난 육수를 찹쌀과 함께 3:1의 비율로 섞고 천일염 70g을 15~30분간 잘 저어주며 가열한다. 육수와 찹쌀의 양이 2:1로 졸여 졌음이 보이면 찹쌀풀이 완성 되었다고 볼 수 있다. 완성된 찹쌀풀의 두께는 0.5cm 이하가 바람직하다.First, in the step of making broth to be mixed with the glutinous rice, peel and prepare 3 pieces of onion. Due to this onion skin, when gimbugak is completed, it is not the color of gimbugak topped with white glutinous rice, but slightly golden (dark yellow) glutinous rice color. At this time, if you do not pay attention to the amount of onion skins, the taste of the resulting product may change, and the color may become much darker, making seaweed (product) look burnt. Wash 2 green onions thoroughly and prepare the whole body including the roots. Prepare 2 onions, peeled and washed thoroughly. Only the body of one radish goes into the broth, so remove the leaves and wash the body thoroughly. Prepare 40g, 40g, 30g, and 20g of depot, anchovies, dried shrimp, and shiitake mushrooms, respectively. Prepare the dried kelp by cutting it into 10cm pieces. Pour 10L of water into a 15L pot and boil the ingredients prepared for the broth for 2 hours. Mix the broth with glutinous rice at a ratio of 3:1 and heat 70g of sea salt while stirring well for 15 to 30 minutes. When the amount of broth and glutinous rice is reduced to 2:1, it can be seen that the glutinous rice paste is complete. The thickness of the finished glutinous rice paste is preferably 0.5 cm or less.
정사각형 김에 1/2가량 도포한 후 반을 접어준다. 접힌 김에 윗면에 다시 한 번 찹쌀풀을 전체적으로 도포해 준다. 그 직후 상기 찹쌀풀이 도포된 김에 여섯 군데 즉 김의 모서리 또는 가장자리 부분에서 1cm 씩 떨어진 곳에 분쇄한 건새우, 다진 크랜베리 토핑을 부착한다. 토핑간의 간격은 1.5~2.5cm가 바람직하다 이때 토핑의 양은 김 전체의 면적에 10~30%를 차지 한다..After applying about 1/2 of the square seaweed, fold it in half. Apply glutinous rice paste once more to the top of the folded seaweed. Immediately after that, pulverized dried shrimp and chopped cranberry toppings are attached to the laver coated with the glutinous rice paste at six places, that is, 1 cm apart from the corner or edge of the laver. The interval between toppings is preferably 1.5~2.5cm. At this time, the amount of toppings accounts for 10~30% of the total area of seaweed.
찹쌀풀과 토핑 부착 작업이 끝난 김들을 건조기에 넣어 4 내지 9시간 동안 섭씨 40(도) 내지 80(도)의 온도로 수분 함량이 10% 이내가 되도록 건조시킨다. 건조가 완료된 김은 햇볕이 비추는 25(도) 이하 상온에서 4시간 이상 자연 건조 시킨다.Glutinous rice paste and laver after topping attachment are put in a dryer and dried at a temperature of 40 (degrees) to 80 (degrees Celsius) for 4 to 9 hours so that the moisture content is less than 10%. The dried seaweed is naturally dried for more than 4 hours at room temperature below 25 degrees under sunlight.
건조가 완료된 김을 식물성 콩기름100%, 170~185(도)로 가열한 기름에 3 내지 5초 짧은 시간 기름에 튀겨낸다. 튀겨낸 김은 온도가 선풍기 바람으로 식힌 후 토핑(건새우, 건크랜베리)가 없는 부분으로 1/3씩 잘라 제품 포장용기에 담는다. Fry dried seaweed in 100% vegetable soybean oil, heated to 170-185 (degrees) for 3 to 5 seconds in oil. After the fried seaweed is cooled down with a fan, cut it into 1/3 pieces without toppings (dried shrimp, dried cranberries) and put them in the product packaging.
Claims (1)
청구항 2. 제 1항에 있어서 (A) 와 (B)의 비율을 1:3으로 맞추고 80(도) 내지 120(도)에서 15내지 30분 동안 잘 섞어주며 가열한 후 (A) 와 (B)의 비율이 1:2로 졸여져 (C) 찹쌀풀이 완성되면 찹쌀풀이 담긴 가열 냄비를 30분 찬물에 담가 식혀준다.
청구항 3. 제 2항에 있어서, (C) 찹쌀풀을 김 절반에 도포한 후 김을 반으로 접는다. 반 접힌 김 윗 면에 (C) 찹쌀풀을 다시 한 번 도포해준다.
청구항 4. 제 3항에 있어서, 찹쌀풀이 도포된 (D) 김을 건조기 채반에 옮겨 놓은 후 그 위에 분쇄 건조 새우, 건조 크랜베리, 깨를 상기 (D) 표면에 10%내지 30%를 도포해 놓는다.
청구항 4. 제 3항에 있어서 분쇄 건조 새우, 건조 크랜베리가 토핑으로 올라간 (E) 김을 건조기에 넣고 수분 함량이 10% 이내가 되도록 4 내지 9시간, 40(도) 내지 80(도)로 건조한다. 이 후 (E)김을 햇볕 또는 25(도) 이하 상온에 4시간 이상 자연건조 한다.
청구항 5. 제 4항에 있어서 (E) 김이 건조된 후 100% 식물성 콩기름을 170(도) 내지 180(도)로 가열한 기름에 (E) 김을 넣어 3 내지 6초 튀기고 식힌 후 튀겨진 김 (F)를 1/3 토막으로 자른 후 포장용기에 포장해 제품을 완성한다.
Claim 1. Grind (A) glutinous rice flour with onion peel, green onion, onion, depot, anchovy, dried shrimp, radish, shiitake mushroom, kelp, 00 and water together at 90 (degrees) to 120 (degrees) for 1 hour 50 minutes to 2 hours Glutinous rice paste is prepared with (B) broth made from boiled broth.
2. The ratio of (A) and (B) according to claim 1 is set to 1:3, and after heating while mixing well at 80 (degrees) to 120 (degrees) for 15 to 30 minutes, (A) and (B) ) is boiled down to a 1:2 ratio and (C) when the glutinous rice paste is complete, cool the heating pot containing the glutinous rice paste in cold water for 30 minutes.
3. The method of claim 2, (C) after applying glutinous rice paste to half of seaweed, the seaweed is folded in half. Apply (C) glutinous rice paste once more to the top of the half-folded seaweed.
4. The method of claim 3, wherein (D) seaweed coated with glutinous rice paste is transferred to a dryer tray, and then 10% to 30% of dried shrimp, dried cranberries, and sesame are applied on the surface of (D). .
4. Put the seaweed (E) topped with crushed dried shrimp and dried cranberries according to claim 3 in a dryer and dried at 40 (degrees) to 80 (degrees) for 4 to 9 hours so that the moisture content is less than 10% do. After that, (E) naturally dry the seaweed in sunlight or at room temperature below 25 degrees for more than 4 hours.
5. The method of claim 4 (E) after drying the seaweed, put (E) seaweed in the oil heated to 170 (degrees) to 180 (degrees) with 100% vegetable soybean oil, fry for 3 to 6 seconds, cool, and fry After cutting seaweed (F) into 1/3, wrap it in a packaging container to complete the product.
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