| 摘要 |
PURPOSE: A producing method of instant seaweed soup is provided to enable users to easily intake unique nutrients contained in various kinds of seaweeds. CONSTITUTION: A producing method of instant seaweed soup comprises the following steps: mixing 100 parts of purified water by weight, 10-70 parts of seaweeds by weight, 1-7 parts of fermented soybean paste by weight, 1-7 parts of seasoning powder by weight, and 1 part of functional additive by weight, and heating the mixture at 80-120 deg C to obtain paste; cooling the paste at 20-30 deg C, and aging the paste at 0-5 deg C for 5-15 hours; and freeze-drying the paste. The functional additive is selected from morinda citrifolia, geranium nepalense, or chrysanthemum morifolium. The seaweeds are selected from gloiopeltis tenax, gloiopeltis furcata, chondrus ocellatus, or monostroma nitidum.
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