KR950010789A - Manufacturing method of seasoning polished laver - Google Patents

Manufacturing method of seasoning polished laver Download PDF

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Publication number
KR950010789A
KR950010789A KR1019930021037A KR930021037A KR950010789A KR 950010789 A KR950010789 A KR 950010789A KR 1019930021037 A KR1019930021037 A KR 1019930021037A KR 930021037 A KR930021037 A KR 930021037A KR 950010789 A KR950010789 A KR 950010789A
Authority
KR
South Korea
Prior art keywords
laver
gloss
seasoning
seasoned
manufacturing
Prior art date
Application number
KR1019930021037A
Other languages
Korean (ko)
Other versions
KR960006576B1 (en
Inventor
류승권
이광교
김석진
정형근
문동상
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019930021037A priority Critical patent/KR960006576B1/en
Publication of KR950010789A publication Critical patent/KR950010789A/en
Application granted granted Critical
Publication of KR960006576B1 publication Critical patent/KR960006576B1/en

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Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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

Abstract

본 발명은 조미 광택김의 제조방법에 관한 것으로서 보다 상세하게는 건초생김에 덱스트린류, 물엿, 소금, 화학조미료 및 해물엑기스 수용액으로 이루어진 조미 광택액 조성물을 1-10회 분사 또는 도포하여 150-200℃에서 5-60초간 구이 건조공정을 거친후 일정크기로 절단하여 포장하는 조미 광택김의 제조방법에 관한 것이다.The present invention relates to a method for preparing seasoned gloss laver, and more specifically, 150-200 by spraying or applying a seasoning varnish liquid composition consisting of dextrins, starch syrup, salt, chemical seasoning and seafood extract aqueous solution to hay laver. The present invention relates to a method of preparing seasoned gloss laver which is cut and packaged to a certain size after a roasting drying process for 5 to 60 seconds at ℃.

본 발명에 따른 조미 광택김의 제조방법에 의하면 풍미와 외관등의 품질이 우수하여 제품 부가가치가 높은 조미 광택김을 제공할 수 있다.According to the manufacturing method of seasoned gloss laver according to the present invention, it is possible to provide seasoned gloss laver with high added value due to its excellent flavor and appearance.

Description

조미 광택김의 제조방법Manufacturing method of seasoning polished laver

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

조리수 30-90%, 덱스트린류 5-50%, 물엿 10-60%, 화학조미료 1-10%, 해물엑기스 1-5%, 설탕, 간장 및 소금 각 1-10%로 이루어진 조미광택액을 건조 생김 중량 대비 0.5-80%의 량으로 김에 도포 또는 분사하여 150-200℃에서 5-60초간 구이 건조 공정을 거친후 가로 2-260mm, 세로 2-260mm의 크기로 절단 가공하는 것을 특징으로 하는 건조 조미광택김의 제조방법.Dry seasoning varnish consisting of 30-90% of cooked water, 5-50% of dextrins, 10-60% of starch syrup, 1-10% of chemical seasoning, 1-5% of seafood extract, 1-10% of sugar, soy sauce and salt Drying, characterized in that the coating is applied or sprayed to the seaweed in the amount of 0.5-80% relative to the weight, after baking for 5 to 60 seconds at 150-200 ° C. and then cut into 2-260 mm long and 2-260 mm long. Method of manufacturing seasoned gloss laver. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930021037A 1993-10-11 1993-10-11 Processing method of seasoning laver KR960006576B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930021037A KR960006576B1 (en) 1993-10-11 1993-10-11 Processing method of seasoning laver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930021037A KR960006576B1 (en) 1993-10-11 1993-10-11 Processing method of seasoning laver

Publications (2)

Publication Number Publication Date
KR950010789A true KR950010789A (en) 1995-05-15
KR960006576B1 KR960006576B1 (en) 1996-05-20

Family

ID=19365624

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930021037A KR960006576B1 (en) 1993-10-11 1993-10-11 Processing method of seasoning laver

Country Status (1)

Country Link
KR (1) KR960006576B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001065951A1 (en) * 2000-03-07 2001-09-13 Cho Jae Hyoung Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001065951A1 (en) * 2000-03-07 2001-09-13 Cho Jae Hyoung Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc

Also Published As

Publication number Publication date
KR960006576B1 (en) 1996-05-20

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