| 摘要 |
A method of manufacturing Korean pickle using any one of mulberry leaf and bamboo shoots by soaking in herbal extract of Angelica root and Astragalus root is provided to give the efficacy of mulberry leaf or bamboo shoots and the herbs to the food product, to increase the characteristic taste and flavor of mulberry leaf and bamboo shoots and to soften the fibrous material of the mulberry leaf and bamboo shoots. For the production of Korean pickle, 40kg dehydrated bamboo shoots are soaked in saline water containing 14kg salt and 108L water, washed with water 3 times, each sprit into halves, put into a wire mesh, washed, dried and aged in a herbal extract at a constant temperature of 15deg.C for 5 to 6 months. The herbal extract is obtained by the steps of: extracting 4L water, 0.03kg Angelica root and 0.1kg Astragalus root for 30min to 1hr; extracting the herbal extract and 68kg soy sauce; mixing the mixed extract, 6kg garlic and 1.5 to 1.6kg red pepper seed contained in the wire mesh and extracting; and cooling the extract at a constant temperature of 15deg.C. |
