| 摘要 |
<p>The present invention relates to a method for manufacturing pickled mulberry leaves, which comprises the steps of: (a) washing mulberry leaves and mulberry, and removing water; (b) manufacturing a flavoring liquid for fermentation including a radish enzyme; (c) pouring the flavoring liquid for fermentation of the step (b) to the mulberry leaves and mulberry of the step (a) and primarily fermenting; and (d) filtering only the flavoring liquid after fermentation of the step (c), additionally adding water and a grain syrup, heating, pouring to the mulberry leaves and mulberry having the flavoring liquid for fermentation filtered, and secondarily fermenting. The pickled mulberry leaves manufactured according to the present invention has enough vitamin C, has excellent taste and flavor, and has extended preserved period compared with existing pickled mulberry leaves.</p> |
