| 摘要 |
The present invention relates to a salad preparation method using marine algae, with respect to using marine algae in a food in the form of a salad, which can increase the overall preferences and improve digestion and storability through salting and aging using a Saliconia herbacea liquid by replacing a slimy texture of marine algae, which is one of the reasons causing reluctance of existing consumers, with a crisp texture through moisture adjustment using a non-processing method, not performing a drying or hot water extraction process, by allowing the marine algae to be boiled in hot seawater and quenched in cold bittern and softening tissues thereof. In addition, the present invention is capable of supplying fresh products to consumers by forming a coating film containing fermented turmeric and a pigment on the surface of marine algae, minimizing spoilage or discoloration caused by sunlight or lighting through pigmentation along with an antiseptic effect of turmeric and enhancing the storability thereof. The marine algae salad enables consumers to take in a variety of nutrients by not performing drying or hot water extraction and supplying marine algae, which has been spotlighted as a high functional food containing a plenty of fiber, protein, minerals and vitamins, but with low fat, in a non-processed state. As seaweeds and turmeric are used as additives during a production process, the present invention is capable of more enhancing the functionality thereof in terms of nutritional aspects and especially can be usefully used as a diet food for the obesity. |
