| 摘要 |
The present invention relates to a vegetable fermented stock and, more specifically, to a method for manufacturing a hygienic stock which has a sparkling sense and a fresh and sour taste due to fermentation and is useful for a health of intestines due to enough lactic acid bacteria, and in which coliform bacillus is not grown under pH 4.0, and to a fermented stock manufactured by the method. The method comprises: a first stock step of putting marine algae such as kelp, seaweed, fusiformis, sea staghorn, etc., anchovy, onions, white radishes, and purified water, and heating, extracting, and filtering a stock; a second stock step of putting the pulverized onions, white radishes, red peppers, garlic, pears, and apples into the stock, and extracting and filtering the stock for 10 to 48 hours at a low temperature (0 to 10°C); a third stock step of mixing a vegetable lactic acid bacteria cultivated substance cultivated over 48 hours by injecting 5% of vegetable lactic acid bacteria leuconostoc citreum by using salt, sugar, sweetener, bean flour, and citric acid as a culture medium; and a step of aging the third stock for 2 to 10 days at a low temperature (0 to 10°C) after fermenting the third stock for 10 to 96 hours at 10 to 30°C. |
