| 摘要 |
PURPOSE: A manufacturing method of pickled asparagus is provided to maintain freshness of asparagus after removing the specific smell of the asparagus and greasy taste of the asparagus while offering a long preservation period of the asparagus. CONSTITUTION: A manufacturing method of pickled asparagus includes the following steps: cutting asparagus sprouts in 25-35cm length; cutting and trimming the asparagus sprouts to a 4 ~ 6 cm piece; washing the trimmed asparagus sprouts; drying the washed asparagus sprouts naturally for 2 ~ 3 hours under the shade; mixing 0.25-0.35wt.pt. of aged soy sauce, 0.2-0.3wt pt. of salt, 0.5-1.5wt pt. of cider vinegar, and 0.4-1.4wt pt. of sugar in the water 1wt.pt.; making a mixed solution by heating materials; dipping the asparagus sprouts in the mixed solution; and aging the asparagus sprouts for 10 ~ 20 days. |
