| 摘要 |
The present invention relates to a method for preparing a pickled Peucedanum japonicum comprising the following steps: mixing meat broth and sauces with blanched Peucedanum japonicum leaves; adding Peucedanum japonicum vinegar to the same; and aging the same at room temperatures. The method for preparing a pickled Peucedanum japonicum according to the present invention: softens texture of the Peucedanum japonicum while increasing palatability; can prepare the pickled Peucedanum japonicum having a deep flavor which harmonizes with a unique flavor of the Peucedanum japonicum without using an artificial seasoning in a short time; and maintains tastes and flavors even when being stored for a long period of time, and thus enables a consumer to take for a long period time, thereby being able to prepare the pickled Peucedanum japonicum with enhanced preference. |
