TH8567C3 - Roasted seaweed with garlic flavor sauce production process - Google Patents

Abstract

DC60 (08/07/56) The production process for garlic-flavored roasted seaweed involves the following steps: - Roast the seaweed at 175-185 degrees Celsius for 2-4 minutes. - Pass the roasted seaweed through a sauce sprayer to evenly distribute the sauce over the sheet, weighing 3-5 grams per sheet. - Sprinkle dried garlic flakes evenly over the sheet using a spraying machine, weighing 6-7 grams per sheet. - Hot air bake at 145-165 degrees Celsius for 15-20 seconds. - Allow to cool, then cut into 10.5x19 cm sizes. - Check the product's quality in terms of weight, moisture, and microorganisms. - Pack into sealed containers and inspect for contaminants using an X-ray machine. The production process for Japanese-style garlic-flavored roasted seaweed includes seaweed preparation, sauce preparation, sauce spraying, seaweed roasting, cutting, and packaging. The seaweed used to produce Japanese-style garlic-flavored roasted seaweed must undergo quality checks in terms of physical (appearance), X-ray inspection for contaminants, chemical (moisture, metal detection by X-ray machine), and... Biologically friendly (free from pathogenic microorganisms), the resulting product is crispy, with a mild garlic and seaweed flavor, smooth and flat sheets, and garlic flakes on the seaweed. It can be stored at room temperature and is suitable for all ages.

Claims (2)

All claims (which will not appear on the advertisement page): Production process of Japanese-style garlic-flavored roasted seaweed. 1. Take a piece of raw seaweed measuring 19x21 centimeters and weigh... 2. Bake 5-3 grams at 175-185 degrees Celsius for 2-4 minutes.