| 摘要 |
A method for manufacturing seafood noodles and sauce is provided to put and boil condiments to matured soup, thereby producing clean and delicate flavor soup. A method for manufacturing seafood noodles and sauce comprises the following steps. Water 100.0 is heated at 90-110‹C. Soup substances 2-10wt.pt. made of anchovy and dried large-eyed herring are put to the heated water 100.0 and the water is matured at the room temperature for 12-18 hours. And condiments are put into the matured soup and the soup is heated at 90-110‹C. The condiments comprise at least one of radish, onion, green onion, garlic, spicy hot pepper, brown seaweed, sea tangle, and clam. An addition amount of the condiments is 0.1-5wt.pt. respectively about water 100.0. A method for manufacturing dressing material soup is to mix clam meat 200wt pt with the soup 100.0. The clam meat includes various kinds of clams and is cut at length and breadth 1-5mm.
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