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

摘要

PURPOSE: Provided are method for manufacturing seaweed jam using the by-product of brown seaweed containing abundant alginic acid and for improving the smell of seaweeds by using cinnamon powder and a strawberry flavoring. CONSTITUTION: A method for manufacturing seaweed jam is characterized by boiling and salting the by-product of brown seaweed, desalting it by dipping in water, pulverizing, homogenizing and filtering it, and storing the filtrate, wherein cinnamon powder, a synthetic strawberry flavoring and Canavalia gladiata powder are added to remove the smell of seaweeds.