| 摘要 |
PURPOSE: A seaweed pasta is provided to have excellent functionality and organoleptic property by using seaweed and mussel. CONSTITUTION: A manufacturing method of seaweed pasta comprises the following steps: a first step of adding oil on a pan based on 100 parts by weight of pasta, 0.5-3 parts by weight of sliced garlic, 0.5-3 parts by weight of garlic powder, 0.5-5 parts by weight of grinded onion, 5-30 parts by weight of shrimp, 5-30 parts by weight of mussel, and 5-30 parts by weight of seaweed are added to stir fry at 80-100 deg. C for 5-30 minutes and flambe with wine; a second step of for 100 parts by weight of pasta, 5-10 parts by weight of mussel stocks, 0.1-3 parts by weight of grined Cheongyang chili pepper, and 0.1-3 parts by weight of crushed chili pepper are added to the pan and boiled at 80-100 deg. C for 5-30 mintues, and a third step of adding boiled pasta into the pan and adding 0.1-3 parts by weight of salt and 0.1-3 parts by weight of pepper based on 100 parts by weight of pasta. The seaweed is dipped in distilled water for 5-10 times of the weight of seaweed for 1-24 hours and cut into 4-6 cm; the mussel stocks are boiled with 100-500 parts by weight of distilled water, 5-20 parts by weight of green onion, 5-20 parts by weight of parsely, 5-10 parts by weight of garlic, 5-10 parts by weight of onion, 10-50 parts by weight of Suaeda japonica, and 1-5 parts by weight of Chungju are added based on 100 parts by weight of mussel to boil the same at 90-100 deg. C for 10-40 minutes. The pasta is selected one of pepperoncini pasta, spaghetti, linguine, fedelini, capellini, tagliatelle, lasagna, rigatoni, penne, rotelle, fusilli, macaroni, and farfalle. |
