A process for the preparation of a dried laver for sushi and the dried laver for sushi prepared therefrom

摘要

The present invention relates to a method of manufacturing a sushi-exclusive steam and a sushi-only steam produced thereby, comprising the steps of: (S1) a step of removing residual moisture in a general drying steam for 10 to 12 hours at 25 to 80 캜; (S2) baking the roots through the impregnation process for 2 to 5 seconds at a primary roaster of 250 to 300 캜; (S3) baking the roasted first baking for 2 to 5 seconds at a secondary baking machine at 250 to 260 캜; And (S4) adding the steaming through the secondary baking to the cutter so as to cut to a width of 2 to 3 cm and a length of 4 to 8 cm. The surface is baked evenly, and the nutrients are not destroyed or bitter tastes in the process of baking without decreasing the inherent taste, so that the unique flavor of Kim can be saved. In addition, since the thickness of the kimchi is thinned, the smooth texture of the kimchi is improved, and the chewing texture of the kimchi is also increased, which is expected to be very useful as a sushi-exclusive kimchi.