| 摘要 |
A seasoning powder for a health food using squid ink and seaweed is provided to minimize nutrient degeneration or destruction through a relatively low temperature heating process. A seasoning powder for a health food using squid ink and seaweed comprises the following steps. The squid ink is soaked in a 3-4wt% of brine or 5-10wt% of ethanol water for 1-2 hours for sterilization and heated at 60-70°C for 15-20 minutes(a). A squid bone is dried at 70-80°C and pulverized(b). The 4-5wt% of pulverized squid bone is added to the heated squid ink to obtain a homogeneous mixture(c). At least one sort of seaweed is soaked in a 2-3wt% of carbonate aqueous solution in a weight ratio of 1 to 5, heated at 50-60°C for 10-15 hours, and filtered(d). |
