| In-house |
|
One
bind which is composed of 100 sheets is being
traded by box through bidding in agricultural
association in each producing place.
Those purchased raw Laver are carried and put
in-house to either a factory or freezing storage
of below 20'C. |
|
| Sorting |
|
| Lavers
put out from freezing storage shall be sorted
out depending on manufacturing method and quality. |
|
| Dehumidification |
|
Humidity
is the biggest enemy of Laver.
The raw Lavers produced in winter time has in
average 15% of humidity which turns colors and
taste of Laver. It is called 'dehumidification'
that reduces it up to 5%.
By being sealed with water-proof foil to be cut
off from lights, humidity and fever, dehumidified
laver can be stored quite long time. |
|
| Binding |
|
| Bind
100 sheets of dehumidified laver which is normally
called '1 bind' and check if there is any foreign
substance. |
|
| Roasting |
|
|
dehumidified laver about 13 seconds at the temperature
of app. 240'C and roast once more after applying
some salt, oil and sesame oil at app. 250'C. |
|
| Cutting
& Packing |
|
Seasoned
laver cut into sizes are packed automatically
to be packed by OPP and aluminum then all the
process will be finished.
After having several process including out-warehouse,
keeping and circulation, customers will taste
laver from their dining table. |
|
|
|
