| 摘要 |
Onion enzymes which are protein needed for the body proliferate cells, help absorption and digestion, activate metabolism, clean blood, and are helpful for high blood pressure and hyperlipidemia. The skin of an onion has plenty of quercetin components. Onion enzymes made with the skin are manufactured by mixing 49.5% of onion, 49.5% of white sugar, and 1% of EM (fermentation enzyme), and ripening the same for 100 days, after which solid ingredients are picked up, stored, and used for food; and liquid is secondarily fermented and can make tasty and healthy foods by playing a role of seasoning when used for kimchi, meat sauce, herbs, etc. after six months. Especially, if the present invention is used for kimchi, kimchi has a clear taste and is more delicious upon fermentation. If enzymes are used for a long time, the same are turned to fermentation liquid which is good for health. Kimchi sauce comprises 16.0% of onion enzymes; 45.0% of pepper powder; 13.0% of garlic; 10.0% of salted shrimp; 3.0% of ginger; 10.0% of chives; and 3.0 of refined salt. |
