TH3013C3 - Production of seasoned seaweed mushroom - Google Patents

Abstract

We have obtained the recipe and production method for fresh and dried seasoned seaweed with mushrooms (Larb seasoning). The ingredients consist of fresh seaweed sheets, soy sauce, sugar, salt, and rice flour in a ratio of 200:50:40:2:2 by weight, respectively. The fresh seasoned seaweed involves mixing the ingredients, soaking for 2-3 hours, and then squeezing out the excess water. The dried seasoned seaweed is produced by baking the fresh seasoned seaweed at 35 degrees Celsius for approximately 8 hours. This process allows for the production of both fresh and dried seasoned seaweed with mushrooms, which are available for consumption year-round.

Claims (1)

1.Seasoned Laab Seaweed Recipe Contains 200 grams of fresh seaweed, 50 grams of sour sauce, 40 grams of granulated sugar, 2 grams of salt, 2 grams of rice flour. From seaweed to dry. Method 2 Seaweed, dried Laab, seasoned Spread fresh seaweed, mushroom seasoning from method 1 to spread on a wire rack and put into a hot air oven and bake at 35 degrees Celsius for about 8 hours.