The present invention relates to a method for producing capsosiphon fulvescens soup, wherein a capsosiphon fulvescens mixture mixed with solid seasonings is added in a cooking container along with powder seasonings, liquid seasonings, and refined water, and the cooking container is sealed, and the ingredients are cooked by steam, so that capsosiphon fulvescens soup can be mass produced with particular tastes maintained in each cooking container. The method for producing capsosiphon fulvescens soup of the present invention comprises a capsosiphon fulvescens washing step of reducing salinity of capsosiphon fulvescens, washing the same by radical water, and dehydrating the same a cooking container adding step of adding capsosiphon fulvescens from which moisture is removed, solid seasonings, powder seasonings, liquid seasonings, and refined water in a cooking container and sealing the cooking container a capsosiphon fulvescens soup cooking step of cooking capsosiphon fulvescens soup by heating the sealed cooking container by steam and a freezing step of freezing the cooking container which has been cooked into capsosiphon fulvescens soup in order to be easily stored.COPYRIGHT KIPO 2014본 발명은 조리용기에 고형양념이 혼합된 매생이 혼합물과 가루양념, 액상양념 및 정제수를 첨가하여 밀봉한 후에 스팀으로 조리하여 조리용기마다 일정한 매생이국 맛을 유지하면서 대량생산할 수 있는 매생이국 제조방법에 관한 것이다.본 발명의 매생이국 제조방법은, 매생이의 염도를 낮추고 라디칼수로 세척한 후에 탈수시키는 매생이 세척단계와 조리용기에 수분이 제거된 매생이, 고형양념, 가루양념, 액상양념 및 정제수를 투입·밀봉하는 조리용기 투입단계와 밀봉된 조리용기를 스팀으로 가열하여 매생이국으로 조리하는 매생이국 조리단계와 매생이국으로 조리된 조리용기를 보관이 용이하도록 냉동시키는 냉동단계를 포함한다.
