PRODUCING METHODE FOR BROWN SEAWEED STEM WHICH PRESERVED IN SOY SAUCE AND SEASONINGS

摘要

PURPOSE: A method for preparing sea mustard pickle is provided to ensure excellent taste and flavor and good nutrition without the degradation of taste and texture because a sap is discharged from brown seaweed stem. CONSTITUTION: A brown seaweed stem is parboiled in boiling water of 100 deg.C. The parboiled brown seaweed stem is preserved with the salt. The salted brown seaweed stem is ripened and stored. The matured brown seaweed stem is dipped in water to have moisture. The brown seaweed stem containing water is dried. The dried brown seaweed stem is dipped in the mixed solution and mixed.