METHOD FOR MANUFACTURING SEAWEEDS SALAD COATED BY GELATIN AND SEAWEEDS SALAD THEREBY

摘要

A method of manufacturing seaweed salad by soaking seaweed in solutions containing edible or natural pigments to prevent browning and coating gelatin solution to minimize elution of pigments is provided, which improves the taste and appearance of seaweed salad by preventing elution of pigments and increases the nutritional value. Seaweed is washed and soaked in water for 30 to 40min. Then, 100 parts by weight of the pretreated seaweed is soaked in solutions containing 0.05 to 0.2 parts by weight of edible pigments and 450 to 550 parts by weight of water for 2 to 3hr, coated with 3 to 4 parts by weight of gelatin solutions and dehydrated. The edible pigments are obtained by mixing Food Yellow No. 4 and Food Blue No.1 in a weight ratio of 90 to 95:5 to 10. The gelatin solution is obtained by dissolving 30 to 40 parts by weight of gelatin powder in 90 to 110 parts by weight of distilled water and agitating at 60 to 70deg.C.