METHOD FOR PRODUCING SEASONED DRY LAVER SAUCE, AND SEASONED DRY LAVER

摘要

The present invention relates to a method for producing a seasoned dry laver sauce. More preferably, the present invention relates to a method for producing seasoned dry laver, wherein dry laver is instantly and simply seasoned at home, in a restaurant, and even outdoors so as to be freshly consumed. According to the method, 5-25 parts by weight of soy sauce, 3-15 parts by weight of sugar, 1-15 parts by weight of salt, and 1-15 parts by weight of a fermented liquor are mixed with 5-40 parts by weight of refined water.;COPYRIGHT KIPO 2016