PURPOSE: A method of manufacturing mucilaginous Fucoidan composition is provided to manufacture mucilaginous Fucoidan composition which provides new flavor and improves goods value when coated on dry laver, snacks or biscuits. CONSTITUTION: Seaweed is washed with purified water in a room temperature 1-2 times. Warm purified water(50±；10deg.C) 10-90 weight% is added to washed seaweed 90-10 weight%, stirred at 2-20rpm for 2-30 hours, and filtered at 10-100 mesh to separate mucilaginous Fucoidan. Mucilaginous Fucoidan 31-98.5 weight%, collagen 10-0.1 weight%, stevia 2-0.1 weight%, sea staghorn extract powder 2-0.1 weight%, potassium iodide 10-0.1 weight%, starch flour 10-0.1 weight% and ethanol 35-1 weight% are mixed. Mucilaginous Fucoidan composition is coated on laver sheet to manufacture dry laver. Mucilaginous Fucoidan composition is coated on snacks and biscuits. [Reference numerals] (1) First process: step of selecting and sorting raw materials； (10) Tenth process: step of packaging the sorted laver, snacks, or biscuits； (2) Second process: step of calculating the mixing rate of mixing compositions； (3) Third process: step of forming mucilaginous Fucoidan； (4) Fourth process: step of forming the mixture of Fucoidan, collagen, and ethanol； (5) Fifth process: step of forming a mixed Fucoidan composition； (6) Sixth process: step of packaging the mixed Fucoidan composition； (7) Seventh process: step of transferring and coating laver, snacks, or biscuits with a mucilaginous mixed Fucoidan composition； (8) Eighth process: step of automatically drying the coated dry laver, snacks, or biscuits； (9) Ninth process: step of sorting the dried dry laver, snacks or biscuits해초인 마른김은 6 ~ 8개월이 지나면 향미와 기능과 색상이 퇴색하여, 상품가치가 시간과 비례하여 줄어들어 소비자의 외면과 국제경쟁력을 상실하는 문제와 시중에 유통하는 스낵류와 비스킷류에 새로운 성분을 추가하여 새로운 용도로 새로운 수요를 창출하는 새로운 혼합조성물을 조성하여 전이 도포하는 스낵류와 비스킷류와 마른김을 생성하는 발명으로, 바다가 먼 오지에 요오드 공급과 지진 및 재난으로 인한 방사능 피복의 피해를 방지하는 위기 대체 장수식품과 육류와 같이 먹는 새로운 용도에 의한 특수한 가치를 창출하는 새로운 조성물의 원료는, 요오드 칼
