Improvement of Sea-weed Off-flavor and Preparation of Soup using Sea Mustard Sporophyll

摘要

PURPOSE: Provided are methods for manufacturing soup using the by-product of brown seaweed and for improving the smell of seaweeds by using Canavalia gladiata, milk and other vegetables. CONSTITUTION: A method for manufacturing soup using the by-product of brown seaweed comprises the step of: pretreating the by-product of brown seaweed; boiling it with pressurizing at 121 deg.C for 90 minutes; pulverizing, homogenizing it to give paste; mixing the paste with side ingredients(carrot, potato, beef meat and the like); heating it and mixing with soup base; re-heating the mixture and freeze-drying it; and packing the manufactured powder.