The present invention relates to a method of manufacturing a kelp skewer, comprising the steps of preparing an extract of Hokutogi (Hokutogi) extract for washing leaves and branches of Hokutogi (Japanese white pine) and then extracting it by hot water (S10) Preparing kelp powder for preparing kelp powder (S20) A primary soaking step (S30) in which beans are washed and then added to water for 5 to 10 hours A second submerging step (S40) in which the soybeans having been subjected to the first submerged step (S30) are taken out and put into the extract of Udomai (Japanese whisker) A soymilk liquid preparation step (S50) of pulverizing soybean and Hwigae extract together with soybean oil which has been completed in the second immersion step (S40) A mixing step (S60) of mixing the soy milk solution formed in the soy milk solution step (S50) and the tallow powder of the tallow powder preparation step (S20) (S70) in which the mixture in the mixing step (S60) is heated to a temperature of 70 to 90 DEG C, and then the head coagulant is added to the dehydrated water and pressed using a press machine And a drying step (S80) in which hot air is applied to the molded head of the head molding step (S70) to dry the water to a water content of 5 to 10%.Therefore, not only is it possible to eat it as a health food that balances the nutritional balance by containing the active ingredient of kelp, but also the bean is called in the extract of Hokutake tree, so that there is no unique odor of soybean and the moisture content is low, Can be used.본 발명은 다시마건두부 제조방법에 관한 것으로, 황칠나무의 잎과 가지를 세척한 뒤, 열수 추출하는 황칠나무 추출액 준비단계(S10) 다시마분말을 제조하는 다시마분말 준비단계(S20) 콩을 세척한 다음 5 내지 10시간 동안 물에 넣어 불리는 1차 침지단계(S30) 상기 1차 침지단계(S30)가 완료된 콩을 꺼내 상기 황칠나무 추출액 준비단계(S10)의 황칠나무 추출액에 넣어 불리는 2차 침지단계(S40) 상기 2차 침지단계(S40)가 완료된 콩과 황칠나무 추출액을 함께 분쇄시켜 두유액을 만드는 두유액 제단계(S50) 상기 두유액 제단계(S50)에서 형성된 두유액과 상기 다시마분말 준비단계(S20)의 다시마분말을 혼합하는 혼합단계(S60) 상기 혼합단계(S60)의 혼합물을 70 내지 90℃의 온도로 가열한 다음 두부 응고제를 첨가한 뒤 탈수포에 담고, 프레스기를 이용하여 압착시키는 두부성형단계
