METHOD FOR PRODUCING SEASONED LAVER
The present invention refers to manufacturing method relates to Tanaka, more particularly hot fire chicken seasoning, pizza seasoning, fire ribsunderwater rock laver peculiar taste seasoning of 0.1 mm thin over with curved on both sides and an added seasoning is mixed with a un number unique laver taste of the user can be taken enjoy taste well seasoned laver has to assist in manufacturing method are disclosed. In addition, the present invention refers to fire chicken seasoned to taste, pizza taste, fire ribs taste, taste of chicken seasoning of defoamer for side dishes and additional space is available to a new type of mixed changed and a width of a selection of consumer can be multi-laver consumption trend to seasoned laver has manufacturing method are disclosed. In which upper end of a front end structure of jig and sensing generally laver temperate zone[...] form, the shape of a plurality of very thin frond[nep[nep] Shipping consisting of a heteroaromatic stipendiary birds is similar and, from the point of attachment of the rock pin is very short features bag. The dehydrator laver (Porphyra Yezoensis), solution of, for example such as kelp to brown and therefore various with ecklonia cava referred from mineral, dietary fiber, seasoning source, nutritionally source symbol having been habitual use foods are provided with seaweed component holding function in the graph called for biological interest recently disclosed. In Japan and conventional domestic and non form, type of radiation pattern laver (Porphyra yezoensis) is kim the truth (Porphyra temera) for fish laver and, in addition to round Kim (Porphyra kuniedai), round underwater rock laver (Porphyra suborbiculata), etc. kim wool pattern (Porphyraseriata). Laver board containing a large amount of vitamin A which parent and vitamin B complex such as carotene, vitamin C such as arteriosclerosis which contains a number of minerals on calcium and let out the component body containing known cholesterol out causing hypertension caused, and also rich in essential amino acids including vitamin, pouring thus very because good digestion product known. This laver form (dried lavers) and method of processing according to a frame shape of seasoned kimmarne Kimmarne Kim seasoned laver (seasoned dried lavers) folded sites to the heat treatment in a weakly acidic to then uniformly flat, curved seasoned has applied to one surface. The seasoned and edible oil or sesame oil may be seasoned as positive number using, sugar soy sauce, american rim, flavoring agents or the like up when the feed disapproval. And peculiar in Kim surface bar approximately, 5 ∼ 30 seconds made curved in 180 °C ∼ 200 °C are disclosed. The temperature station, in addition to the kinds and and processing method so defined to flow the majority of seasoning kim mixed enjoy door number cannot be flow tides. It after a type it controlledmarne Kim seasoned laver referred to as seasoning, such as a graphite number as said cooling salt is roasted depending on the characteristics of the product temperature, heat treated and time to properly manage and flavor of which having already, should tin-free. The laver appetite with music taste and unique scent and controls, the operation flavor the cystine, etc. hangover curing agent such as caused by a fire which vary if bend the fragrance to be assembled and lustrous black high cyan pride. Our article and laver seconds for organically laver having effective drying with Kim number ([...]), but by the addition of a salt such as seasoned kim drying in Kim with edible oil in curved workpiece is formed on vinyl level stored articles advance order receipt mirror number level laver, exhibited various consumer purchase of settable provisions are displayed with the lugs and so is the need to obtain an required generation method utilizing naked laver are disclosed. Laver and controls even well-being a wind direction, seasoned kim general dry laver of edible oil, garaetteok, the jade it conceives type, such as sesame oil and salt-and-fat for correcting the traditional method on both sidewalls of the second and the third root, and combines too enjoy snack format for herbal medicines, ate and rice consequence that the extracted number is defined which exists in the flow tides. However, recent well-being (Well-a being) hot air to the right atrium, a wide variety of material disposed within the tank can be seasoned kim functional taste with the gate number, they well-being food by adding various functional materials preferred consumer for consumer health disagrees as well as to perform the present invention has been completed also with company job appetite for food. [Relating to document] 1. Type laver manufacturing method (method for manufacturing seasoned laver) (patent registration number number 10 - 0350328 call) 2. Functional-type laver manufacturing method and manufacturing method (Manufacturing method of the functional seasoned laverand seasoned laver thereof) (patent registration number number 10 - 0455994 call) to seasoned laver prepared by the number 3. (The seasoning dried laver making method) seasoned laver manufacturing method (patent registration number number 10 - 1177078 call) The present invention refers to said door such as number and hydrogen gas is provided which, is hot fire chicken seasoning, pizza seasoning, fire ribsunderwater rock laver peculiar taste seasoning of 0.1 mm thin over with curved on both sides and an added seasoning is mixed with a un number unique laver taste of the user can be taken enjoy taste well seasoned laver has a manufacturing method helps under public affairs number 30 to 60 seconds. In addition, the present invention refers to fire chicken seasoned to taste, pizza taste, fire ribs taste, taste of chicken seasoning of defoamer for side dishes and additional space is available for mixed changed in a width of a selection of consumer trend and novel type of laver consumption can be a successful manufacturing method under public affairs seasoned laver has a number 30 to 60 seconds. However the purpose of the invention are mentioned not one number said purposes, another object are not mentioned below may be clearly understand one skilled from the substrate are disclosed. Said manufacturing method according to an embodiment of the present invention to achieve the purpose of Tanaka, 37 garaetteok. 4 weight %, soybean oil 21. 4% by weight, hot fire chicken hour [cu[cu] 37. 4 weight % and chicken stock 3. 8 weight % material metered shape; fits to the prepared material that is constituted through the stirrer goit is not mixing material; mixed material is heated in an oven to 150 °C underwater rock laver poured on both sides of right after firing step 2 to peer thin space; and said use a mixture of calcined underwater rock laver, is curved the cut size received from containers; characterized in that it consists in including. , the material manufacturing method according to an embodiment of the present invention steps the Tanaka, 28% by weight of grapes booths, soybean oil 22. 2% by weight, % by weight garaetteok pizza cis [ning[ning] 39 and 11. 1 characterized in that it consists in % by weight. In addition, the manufacturing method according to an embodiment of the present invention wherein the material 38 weight % garaetteok Tanaka, soybean oil 22 weight %, 33% by weight fire ribstasty hour [cu[cu], beef taste seasoning 5% by weight, red pepper powder 2 characterized in that it consists in % by weight. The present invention seasoned laver manufacturing method by hot fire chicken seasoning, pizza seasoning, fire ribsunderwater rock laver peculiar taste seasoning of 0.1 mm thin over with curved on both sides and an added seasoning is mixed with a un number unique laver taste of taste may select the user number effect can be taken under public affairs substrate. In addition, in the embodiment according to the manufacturing method of the present invention other taste fire chicken Tanaka, pizza taste, fire ribs taste, taste chicken seasoning such as actual surface of the laver satisfies nutrients, by mixed-back, according to demand increased seasoned in Kim balanced and mirror number or a number of activating farmers andunder public affairs substrate. In addition, in the embodiment according to the manufacturing method of the present invention other seasoned to taste fire chicken Tanaka, pizza taste, fire ribs taste, taste of chicken seasoning of defoamer for side dishes and additional space is available for mixed changed in a width of a selection of consumer and a form of a successful trend consumption laver can be laver consumption the promotion of effect number capable under public affairs substrate. Figure 1 shows a pore number provides a flow shown also the present invention according to taste. Figure 7 shows a seasoned laver number 2 to 1 according to a timing also also also defined pore-photograph. Hereinafter, a detailed drawing of the present invention preferred embodiment based on the appended to each other. The present invention according to taste seasoned laver manufacturing method is considerably fire chicken, pizza taste, flavor-flavored fire ribs can be formed, according to the process for preparing its seasoning kim[ning[ning] material is a spiral flow path is formed. Preferably the material and manufacturing method of the present invention mixed seasoning metering step, material mixing step, the dispensing material, including wood burning packaging step number consists of high pressure liquid coolant and to flavor. Hereinafter, specific description based on said step of the SFC attached drawing, Figure 1 shows a process for preparing the present invention according to the appended flow as shown consists of as follows also seasoned laver number. 1. Material and seasoning metering step (S100) Taste fire chicken, pizza taste, such as taste fire ribs type laver taste generated over the material, garaetteok fire chicken taste is, edible oil, fire chicken seasoning, chicken stock mixed and formed, highly seed type pizza taste, soybean oil, garaetteok, pizza T1 mixed fits are organized, taste is soybean oilfire ribs, garaetteok, fire ribstasty hour [cu[cu], beef taste seasoning, mixed pizza pepper powder is formed. (1) fire chicken-flavored seasoning laver With reference to the total 100% by weight garaetteok 37. 4 weight %, soybean oil 21. 4% by weight, hot fire chicken hour [cu[cu] 37. 4 weight % and chicken stock 3. 8% by weight of dosing to 4700. (2) pizza-flavored seasoning laver With reference to the total 100% by weight 27 grapes booths. 3% by weight, soybean oil 22. 2% by weight, pizza cis [ning[ning] 39. 4 weight % and garaetteok 11. 1% by weight of dosing to 4700. (3) taste fire ribs seasoned laver 38% by weight with reference to the total 100% by weight garaetteok, soybean oil 22 weight %, 33% by weight fire ribstasty hour [cu[cu], beef taste seasoning 5% by weight, red pepper powder 2 weight % metered to 4700. In said material and seasoning material is shown in Figure 3 to 2 attached with metering hole are formed. 2. Material mixing step (S200) (S100) prepared in said material and seasoning metering step fire chicken taste, pizza taste, fire ribs-flavored material that fits inside the rotor to continue to spiral flow path won't material that substrate. Material in which material is also formed with attached such as 4. 3. Material the dispensing (S300) Said mixing step (S200) material having fire chicken in taste, pizza taste, taste fire ribs mixed seasoning material is poured on both sides of thin underwater rock laver peer at a bar body. On both sides of the hole are appended underwater rock laverunderwater rock laver 5 formed in a right thin leaves. 4. Step (S400) is roasted Said material the dispensing (S300) mixed in 2 minutes in the oven has a right underwater rock laver 150 °C seasoning underwater rock laver thin curved on both sides. Said oven baking in the underwater rock laver attached such as a 6 hole are formed. 5. Packaging step (S500) Said oven use a curved underwater rock laver, packaging container by size is equal to the cut. I.e., such as use of relay 7 also, seasoned kim formed the cut size. On the other hand, wood burning method for electro-jaws generally laver number using the fry pan (toasting) laver, hot air dryer by using kim roasting (toasting), using wood burning laver position the anger law (toasting), microwave oven using burning laver (toasting), high pressure liquid coolant to various method such as wood burning oven (toasting) number but using laver, using the present invention refers to oven roasted to his method embodiment. The present invention according to morning fair seasoned laver number during firing fry pan, road, position the anger law, which selectively use using microwave oven, oven roasted method is not limited to. In the wood burning oven 130 °C hereinafter in this 150 °C or more plastic in much and the taste which burnswith a rustle laver, 2 minutes when heated in an oven to 150 °C it will roastfeeling been derived in the most. In the embodiment 1 Said casting number combination ratio table 1 the same conditions applied on the distilled mpae tank constituted fire chicken fits his number flavored flavor and high pressure liquid coolant. (Unit weight %) In the embodiment 2 Said casting number combination ratio in various conditions such as the same configuration table 2 bath mpae fits his number constituted pizza flavored flavor and high pressure liquid coolant. (Unit weight %) In the embodiment 3 Table 3 number said casting the same in various conditions such as a bath ratio mpae constituting fire ribs flavor and taste a spiral flow path is high pressure liquid coolant flavored fits his number. (Unit weight %) Hot fire chicken seasoning, pizza seasoning, the seasoned laver-flavored seasoning fire ribs number jaws weighing material said in the embodiment 1, 2, 3, through the stirrer been rapidly mixed material prepared by mixing material poured into space on both sides of thin right after firing in an oven 2 to 150 °C underwater rock laver peer flavor to by cut finished his uniform by by size. Functional evaluation Table 1 to table 3 attached to said combination of magnification for each seasoned in Kim stoppage wine was assessed. In the embodiment 5 said in the embodiment 1 and comparison example 1 to each type laver fresh made in order to compare quality of food field diameter of 3 years in which functional inspection personnel career inspection 20 name (each 10 name to the headset 20, 30) that allow each measure method 5 point type laver taste, aroma, overall preference stuck to below table 4 to table 6 have shown the measured result. Table 4 to table 6 inspection result for each item of said functional group is preferred inspection personnel after functional inspection personnel in situ after adding together the second prime number score divided by the rounded value, excellent functional [noph[noph] recording regenerating means other. Said result of manufacturing method of the present invention such as shown in table 4 as in the embodiment 3 of seasoned taste hot fire chicken Tanaka kim garaetteok 37. 4 weight %, soybean oil 21. 4% by weight, hot fire chicken hour [cu[cu] 37. 4 weight % and chicken stock 3. 8 weight % after agitatingunderwater rock laver metering material on both sides of thin taste mask by using peer bar and fired, most excellent functional group has been confirmed for a broadcast device for evaluation. In addition, in the embodiment 3 of the present invention as shown in table 5 kim seasoned laver of manufacturing method pizza seasoning of 27 grapes booths. 3% by weight, soybean oil 22. 2% by weight, pizza cis [ning[ning] 39. 4 weight % and garaetteok 11. 1 weight % after agitatingunderwater rock laver metering material on both sides of thin taste mask by using peer bar and fired, most excellent functional group has been confirmed for a broadcast device for evaluation. In the embodiment 3 of the present invention as shown in table 6 seasoned laver of manufacturing method of 38 weight % seasoned taste fire ribskim garaetteok, soybean oil 22 weight %, 33% by weight fire ribstasty hour [cu[cu], beef taste seasoning 5% by weight, red pepper powder 2 weight % using an after agitatingunderwater rock laver metering material on both sides of thin peer bar and fired taste mask by, most excellent functional group has been confirmed for a broadcast device for evaluation. In the embodiment of the present invention refers to said without limit by described, various modifications and changes can be results relative to conventional by users, this range of the present invention defined in the appended claim has been halted and multiple myelomas are included. The present invention relates to a method for producing seasoned laver. The method comprises the steps of: preparing ingredients by measuring 37.4 wt% of perilla seed oil, 21.4 wt% of soybean oil, 37.4 wt% of hot chicken seasonings, and 3.8 wt% of chicken stock; mixing the prepared ingredients through an agitator to prevent seasonings from sinking; thinly and evenly spreading the mixed ingredients on both surfaces of stone laver, and calcining the same in an oven at 150°C for 2 minutes; and cutting the calcined stone laver by usage and size, and packing the same in a container. Seasonings having a hot chicken taste, a pizza taste, a grilled beef rib taste, a chicken taste, and the like are mixed at an optimal ratio, so various tastes are added. A consumption trend of novel-type laver which can be used as a side dish and a food served with alcoholic beverages is led, and the width of selection of consumers can be widened. Also, the promotion of laver consumption can be induced. COPYRIGHT KIPO 2017 37 garaetteok. 4 weight %, soybean oil 21. 4% by weight, hot fire chicken hour [cu[cu] 37. 4 weight % and chicken stock 3. 8 weight % material metered shape; fits to the prepared material that is constituted through the stirrer goit is not mixing material; mixed material is heated in an oven to 150 °C underwater rock laver poured on both sides of right after firing step 2 to peer thin space; and said use a mixture of calcined underwater rock laver, is curved the cut size received from containers; characterized in that it consists in including seasoned laver has manufacturing method. According to Claim 1, wherein the material, 27 grapes booths. 3% by weight, soybean oil 22. 2% by weight, pizza cis [ning[ning] 39. 4 weight % and garaetteok 11. 1 seasoned laver has manufacturing method characterized in that it consists in % by weight. According to Claim 1, wherein said material a 38 weight % garaetteok, soybean oil 22 weight %, 33% by weight fire ribstasty hour [cu[cu], beef taste seasoning 5% by weight, red pepper powder 2 weight % seasoned laver has manufacturing method characterized in that it consists in. Classification In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 Garaetteok 36. 6 37. 0 37. 4 37. 8 38. 2 38. 6 soybean oil 21. 4 21. 4 21. 4 21. 4 21. 4 21. 4 Hot fire chicken hour [cu[cu] 37. 8 37. 6 37. 4 37. 2 37. 0 36. 8 Chicken stock 4. 2 4. 0 3. 8 3. 6 3. 4 3. 2 Classification In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 Grapes booths 26. 2 26. 6 27. 3 27. 2 27. 7 27. 7 soybean oil 22. 2 22. 2 22. 2 22. 2 22. 2 22. 2 Pizza hour [cu[cu] 40. 1 39. 9 39. 4 39. 7 39. 4 39. 6 Garaetteok 11. 5 11. 3 11. 1 10. 9 10. 7 10. 5 Classification In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 Garaetteok 36 37 38 39 38 39 soybean oil 18 18 22 18 20 18 fire ribstasty hour [cu[cu] 36 35 33 34 35 36 Beef tasty hour [cu[cu] 5 6 5 6 5 4 Red pepper powder 5 4 2 3 2 3 Item In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 taste 4. 3 4. 3 4. 7 4. 5 4. 3 3. 9 fragrance 4. 1 4. 4 4. 6 4. 5 4. 2 3. 7 Preference 3. 9 4. 6 4. 8 4. 6 4. 4 3. 2 Item In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 taste 4. 3 4. 3 4. 6 4. 5 4. 3 3. 9 fragrance 4. 1 4. 4 4. 7 4. 5 4. 2 3. 7 Preference 3. 9 4. 6 4. 8 4. 6 4. 4 3. 2 Item In the embodiment 1 In the embodiment 2 In the embodiment 3 In the embodiment 4 In the embodiment 5 Comparison example 1 taste 4. 3 4. 3 4. 7 4. 5 4. 3 3. 9 fragrance 4. 1 4. 4 4. 6 4. 5 4. 2 3. 7 Preference 3. 9 4. 6 4. 8 4. 6 4. 4 3. 2
