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Method for manufacturing seasoned laver

A manufacturing method and technology of seaweed, applied in the field of using oil spraying device separately, can solve the problem of losing the fragrance of sesame oil or perilla seed oil, etc., and achieve the effect of good fragrance and minimized loss of fragrance

Inactive Publication Date: 2015-09-30
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in this conventional production process of seasoned seaweed, there is a disadvantage of losing the original fragrance of sesame oil or perilla seed oil due to the baking step at high temperature after oil coating.

Method used

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  • Method for manufacturing seasoned laver
  • Method for manufacturing seasoned laver
  • Method for manufacturing seasoned laver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: the manufacture of seasoned seaweed

[0045] Using a conveyor, the dry seaweed raw materials stored in a low-temperature warehouse at -5°C are automatically supplied one by one, and then sorted by an image foreign object sorter, and baked for the first time in a baking channel at 50-200°C for 3 seconds Finally, through a sponge roller, 2.1g of mixed oil mixed with corn germ oil and sesame oil at a ratio of 9:1 is applied to the surface of 260*190cm (about 2.6g) of seaweed, seasoned with 0.5g of salt, and Bake for the second time in the oven tunnel at 350°C for 6 seconds.

[0046] Seasoned seaweed was manufactured by finely spraying 0.3 g of sesame oil on the surface of the second-baked seaweed using an oil-only spraying device.

[0047] According to the use, the produced seasoning laver is counted every 10 sheets, and the weight is measured, cut off and packed.

experiment example 1

[0048] Experimental Example 1: Sensory evaluation of seasoned seaweed

[0049] A survey group consisting of 60 housewives aged 25-34 For the target, we also provide the existing products of our company (CJ CheilJedang New Crispy Regular Seaweed Lunch Box (CJ )) and the seasoning seaweed product manufactured by the procedure of Example 1, perform a sensory experiment, divide the results into preference characteristics and strength characteristics, and confirm by 5 points of size. The content of the detailed verification evaluates whether the fragrance and oil fragrance are improved and the overall preference. The results are shown in Table 1 below and Figure 4 middle.

[0050]As a result of verifying the quality of consumers, the average overall taste preference of the existing seasoned seaweed is 3.67 points, the average overall taste preference of the seasoned seaweed of the present invention is 3.72 points, and the overall taste preference of the seasoned seaweed man...

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Abstract

The present invention provides a method for manufacturing seasoned laver, the method comprising the steps of: 1) toasting dried laver in a toasting tunnel at 50˜200° C. for 2-3 seconds; 2) applying oil to a surface of the laver resulting from step 1), and seasoning the oil-applied laver with salt; 3) further toasting the seasoned laver of step 2) in a toasting tunnel at 200˜400° C. for 5-7 seconds; 4) spraying and applying oil to the surface of the laver resulting from step 3).

Description

technical field [0001] The present invention relates to a method for producing seasoned seaweed, and more specifically, to a method for producing seasoned seaweed that can improve the quality of seasoned seaweed during processing by separately using a fat spraying device. Background technique [0002] Seaweed is one of the seaweed dishes that are very popular among men, women and children when eating. In ordinary families, seasoned seaweed that is sprinkled with sesame oil and sprinkled with seasoning salt is often eaten. [0003] Generally, as processed seaweed products, there are dried seaweed and seasoned seaweed. The so-called seasoned seaweed refers to dried seaweed that is oil-treated and seasoned with seasoning, salt, etc. According to the characteristics of the product, the roasting temperature, heat treatment conditions and time should be properly managed to maintain the inherent color and aroma. , There must be no peculiar smell or odor. [0004] In the past, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/00A23L17/60A23L19/00
CPCA23V2002/00A23L1/0055A23L1/2123A23L5/15A23L17/60A23P20/11
Inventor 朴柱东李昌容郑守娟姜明宇权纯熙金成熙朴盛镛申承雨安廷席尹疎瑛洪祯延
Owner CJ CHEILJEDANG CORP
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