Information and promotion regarding seaweed

有关紫菜的信息和宣传

manufacture

生产设备

现状

Status

  • 研究员及工人: 55
  • 工业产权持有现状 (韩国内:申请商标2个, 商标/设计 已注册 5个/2个)
  • Number of researchers and employees: 55
  • status of industrial property rights (domestic: 2 trademark applications, 5 trademark/design registrations/2 cases)

销售额/出口额

sales volume/exports volume

201220132014
销售额7,888,000,00011,008,000,00013,000,000,000
境内销售6,699,000,0008,460,000,0008,000,000,000
境外销售额1,189,000,0002,547,000,0005,000,000,000
出口地区日本中国中国,泰国
201220132014
Sales volume7,888,000,00011,008,000,00013,000,000,000
Domestic sales6,699,000,0008,460,000,0008,000,000,000
Overseas sales1,189,000,0002,547,000,0005,000,000,000
Export areajapanchinachina,thailand

生产设备

Production equipment.

生产流水线:烘烤设备 10条线,切割线:切割机10条线, 包装线:内部包装10条线,包装线:外部包装10条线,抗温抗湿设备(空气调节设备) 榨油设备:榨油机3条线,碎紫菜海苔加工线:碎紫菜海苔烘烤设备 8条线

Manufacturing line: 10 lines for roasting machine >cutting line: 10 lines for cutting machine>packing line: 10 lines for endothelial packaging, 10 lines for packaging: outer packaging 10 lines, constant temperature and humidity facility (air conditioning), Seaweed chunk line: 8 lines of seaweed chunk roasting machines

生产量

production quantity.

1天生产量
调味海苔(全张海苔)600,000 sheet,调味海苔(便当式迷你海苔)
月生产量
调味海苔(全张海苔)600,000 sheet*25日(15,000,000 sheet), 调味海苔(便当式迷你海苔)1,200,000 sheet * 25日 ( 30,000,000) sheet
年生产量
调味海苔(全张海苔)180,000,000 sheet, 调味海苔(便当式迷你海苔)360,000,000 sheet
工厂概要
工厂生产设备:2,5207.45㎡ 附属设备:2,391.93 ㎡ 工厂登陆面积设施:,4,899.38 ㎡ 土地面积:5,286 ㎡ 宿舍1个:604 ㎡
Daily production
Seasoned seaweed (full length) 600,000 sheet, Seasoned seaweed (lunch box) 1,200,000 sheet
Monthly production
Seasoned seaweed (full length) 600,000 sheet * 25 days (15,000,000 sheet), seasoned seaweed (lunch box) 1,200,000 sheet * 25 days (30,000,000) sheet
Year output
Seasoned seaweed (full length) 180,000,000 sheet, seasoned seaweed (lunch box) 360,000,000 sheet
Factory overview
Factory manufacturing facility: 2,5207.45㎡ Additional facilities: 2,391.93 ㎡ Factory registration area facility: 4,899.38 ㎡ Land area: 5,286 ㎡ One dormitory building: 604 ㎡
naju processing plant
naju processing plant

制作过程

Manufacturing process

调味烤海苔

Roasted seasoned seaweed

  1. 原料入库:将晚秋(11月)开始到次年春天(3月)生产的生海苔从西海地区生产企业购买后放到冷冻仓库(零下20度)入库保存。
  2. 原料甄选:将冷冻仓库出库的生海苔挑选后放入烘烤机。
  3. 第一轮烘烤:在约240~250度的温度下烤13~14秒。
  4. 调味机:甄选优质材料,严格按照生产方法在调味机器中进行调味。
  5. 杀菌处理机: 用远红外线杀菌剂进行杀菌处理。
  6. 第2轮烘烤:在约250度的温度下烤14~15秒。
  7. 计数器:依据全自动中心软件精确计数。
  8. 裁剪机:将调味海苔按照商品类别自动裁剪出大小适合的商品。
  9. 包装:裁剪后的调味海苔用自动包装机包装,用OPP或铝制包装袋进行密封包装。
  10. 装箱:自动包装好的调味海苔按既定数量装箱。
  11. 出库与送货:各程序完成后将海苔发送给全国的消费者。
  1. Ingredients received:raw seaweed produced from late autumn (November) to early spring (March) is purchased in mountainous areas of the West Sea and placed in frozen warehouses (20 degrees below zero).
  2. Selection of raw materials:raw seaweed from the frozen warehouse is put into a roaster through screening.
  3. 1st roasting:bake for 13-14 seconds at a temperature of about 240~250 degrees.
  4. Seasoning:the selected ingredients are used to season the sanitary seasoning according to the recipe
  5. Sterilizer: sterilize with a far infrared sterilizer
  6. Second roasting:bake for 14-15 seconds at a temperature of about 250 degrees.
  7. Counter:counts accurately by automatic sensor.
  8. Cutting machine:the seasoned seaweed is automatically cut to fit the size of each product.
  9. Packing:cut seasoned seaweed goes through an automatic packaging machine and is sealed with OPP or aluminum packaging
  10. Boxing:seasoned seaweed that is automatically packaged will be packed in a fixed quantity in a box.
  11. Shipping and delivery:When all processes are completed, they are shipped to consumers across the country through a shipping and distribution process.

干海苔

Dried seaweed (Whaipkim)

  1. 原料入库: 将晚秋开始到次年春天生产的生海苔从西海地区生产企业购买后放到冷冻仓库(零下20度)入库保存。
  2. 原料甄选:将冷冻仓库出库的生海苔挑选后放入烘烤机(除湿机)
  3. 除湿作业:冬季购买的生海苔由于都平均含有15%以上的水分,如果直接流通海苔颜色会变红,味道也变质。利用湿气,光,热等现象,为了使海苔能保持更长久,进行除湿加工。方法为将生海苔放入除湿器中干燥,以使生海苔中的水分将至5%一下,即为除湿加工法。 用银箔防水纸密封,切断其与阳光,水分,以及热接触,如此加工的海苔即为除湿海苔。除湿的海苔可长时间保存并维持原香原味。
  1. Ingredients received: raw seaweed produced from late autumn to early spring is stored and stored in frozen warehouses (20 degrees below zero) purchased from mountains in the West Sea.
  2. Selection of raw materials:: raw seaweeds from cold-frozen warehouses are placed in pots through screening.
  3. Drying:: since raw seaweed purchased in winter contains more than 15% of moisture on average, the color of the seaweed turns red when it is distributed as it is, resulting in deterioration of taste. This is a phenomenon caused by moisture, light, and heat. Thus, you have to reduce its moisture content to less than 5% by absorbing the moisture in the raw seaweed with a dehydration machine. Then it is sealed with a silver foil waterproof paper to block light, moisture, and heat. The seaweed produced through such process is called Whaipkim. Such seaweed can be stored for a long time, and its taste and scent are maintained for a long time as well.