Abstract: The technique and control point on producing flavor food of Eucheuma are introduced in this paper. The intensity and flexibility of this kind of seaweed are increased and senses in mouth are increased when Eucheuma was dipped in water solution of 10% NaOH liquor for 24h. The sauce ingredients of flavor food of Eucheuma are chosen strictly by orthogonal design method. The result in general evaluate of color and savory and sapor shows that the sauce effects are the best for all of the food when the ratio of the soybean sauce : mature vinegar:capsicum oil : pimiento oil is 2.0:3.0:2.0:1.5.that is just an ideal combination for this sauce formula.

Key words: Eucheuma , Flavor food , Producing technique