| 摘要 |
A process for preparing seasoned brown seaweed comprises: (a) cutting stem of brown seaweed (I) into the size of 1-10 mm width and 2-10 mm length; (b) mixing 70 wt.% cut (I) with 3 % agar, 3 wt.% silium, 8 wt.% sea tangle and 2 wt.% deumbug, and washing; (c) steaming it at 80 deg.C for 50 sec. and dehydrating; (d) mixing the dehydrated (I) with pigment to obtain the green (I); (e) washing, dehydrating, and mixing with 0.92 wt.% sesame oil, 1.2 wt.% sesame, 0.192 wt.% red pepper, 0.834 wt.% sugar, 0.192 wt.% chemical condiment, 3.193 wt.% edible oil, 1.538 wt.% salt and 1.92 wt.% vinegar to obtain the final product. The obtd. product has a good taste. |
