| 摘要 |
The present invention relates to a method for manufacturing bean sprout pickle. According to the present invention, the bean sprout pickle can be stored for a long period of time of at least three months while maintaining the flavor and nutrients unique to bean sprouts. Therefore, economic loss, caused by disposing bean sprouts in a massive amount, of a farmer who cultivates bean sprouts can be minimized; and flavor and nutrients of the bean sprouts can be enhanced. The method includes the steps of preparing the bean sprouts by boiling 0.005 parts by weight of stevia with respect to 30 parts by weight of water, boiling the bean sprouts in boiling water for three seconds, and quenching the boiled bean sprouts with ice water; and ripening the quenched bean sprouts prepared by the earlier step in sauce for two days. The sauce is made by mixing 0.6 parts by weight of vinegar, 0.45 parts by weight of soybean sauce, 0.005 parts by weight of stevia, and 0.05 parts by weight of a ripened Angelica utilis product with respect to 3 parts by weight of purified water. |
