| 摘要 |
The present invention relates to a method for preparing pickled persimmon leaves using persimmon leaves in autumn. More specifically, the method for preparing pickled persimmon leaves: uses waste mature persimmon leaves instead of young persimmon leaves in spring, thereby promoting efficient use of resources and providing various foods; pretreats the persimmon leaves three times, thereby removing a bitter flavor and providing a soft texture; and primarily ages the pretreated persimmon leaves to make a watery seasoning solution, and then secondarily ages the same at low temperatures, thereby increasing entire preference including taste, flavor, etc. The method for preparing pickled persimmon leaves using persimmon leaves in autumn comprises the following steps: washing persimmon leaves collected in September; primarily treating the washed persimmon leaves by blanching the same in boiling water for 3-5 minutes; secondarily pretreating the primarily blanched persimmon leaves by pickling the same in salt water, in which 2 parts by weight of bay salt is mixed in 100 parts by weight of water, at a temperature of 10°C for 20 minutes; tertiarily pretreating the persimmon leaves pickled in the salt water by blanching the same in boiling water for 5-10 minutes; adding a seasoning solution including soy sauce, sugar, and vinegar in a container to boil down, and then adding the tertiarily pretreated persimmon leaves to the same to primarily age the same at a temperature of 20-25°C for 3-4 weeks; preparing a watery seasoning solution by scooping the primarily aged persimmon leaves from the container, adding a replenisher to the seasoning solution, and boiling for 40 minutes; and re-adding the scooped persimmon leaves to the watery seasoning solution to secondarily age the same at low temperatures. |
