Laver manufacturing method and seaweed prepared accordingly

The present invention relates to a laver preparation method. The laver preparation method comprises: a first process of installing oyster shells with laver spores on laver beds and then overlapping the plurality of laver beds; a second process of putting the plurality of overlapping laver beds into seawater of a seedling ground, and after laver is germinated, moving the germinated laver so that the laver sticks to and grows on the laver beds; a third process of removing the oyster shells from the laver beds, removing a net which has been subject to seedling collection, and individually separating and attaching the plurality of laver beds; a fourth process of allowing the attached laver beds to pass through a sterilization tank of a barge, wherein the laver beds are sterilized while passing through radical sterilization water filled in the sterilization tank; a fifth process of collecting sterilized laver beds and collecting laver while the laver beds are immersed in seawater; a sixth process of storing the collected laver in a container and transferring the stored laver to a processing place; a seventh process of immersing the transferred laver in a washing tank, separating the laver from seawater, and washing the separated laver with alkaline water; an eighth process of drying the laver by spreading the laver washed with the alkaline water in the seventh process onto laver beds in a drying yard; and a ninth process of separating and collecting only laver after completing drying in the eighth process and packaging the collected laver. According to the present invention, a protein content is higher in the ozone-treated laver than in regular laver (hydrochloric acid-treated); a free amino acid content is tended to be higher in the ozone-treated laver than in regular laver (hydrochloric acid-treated); an amino acid content constituting laver is higher in the ozone-treated laver than in regular laver (hydrochloric acid treated); and the ozone-treated laver has a high content of phycoerythrin and phycocyanin, which are red pigments, such that a commercial value of the same can be improved. 본 발명은 김 제조 방법에 관한 것으로, 김발에 김 포자가 식재된 굴껍질을 설치한 후 다수의 김발을 겹치는 1공정: 상기 다수로 겹쳐진 김발을 채묘장의 바닷물에 넣고, 김이 발아된 후 김발에 옮겨 붙어 성장되도록 하는 2공정: 김발의 굴껍질을 제거한 후 채묘된 그물을 걷어 다수의 김발을 한장씩 분리하여 분망하는 3공정: 분망된 김발을 바지선의 살균조를 통과시키되 살균조에 채워진 라디컬 살균수를 통과하는 동안 살균처리하는 4공정: 살균 처리된 김발을 수거한 후 바닷물에 잠긴 상태에서 김을 채취하는 5공정: 채취한 김을 통에 담아서 가공처로 이송하는 6공정: 이송된 김을 세척탱크에 침지하고, 바닷물과 김을 분리한 후 분리된 김을 알칼리수로 세척하는 7공정: 상기 7공정의