| 摘要 |
The present invention relates to a method for making pickled acorn and pickled acorn obtained thereby, and more specifically, to a method for making pickled acorn and pickled acorn obtained thereby, wherein the pickled acorn is made by using acorn and thus can be stored for a long period of time and can be used as a raw material for various foods. In order to make pickled acorn using acorn, red pepper paste, Korean soy sauce, malt syrup, and sugar, the method of the present invention comprises: a first step of peeling the outer shell of the acorn, paring the inner skin thereof, and washing the acorn, thereby preparing 60-80 wt% of acorn; a second step of salting the acorn prepared in the first step with 5-10 wt% of refined salt; a third step of rinsing the acorn salted in the second step with water once, and then salting the rinsed acorn in 2-5 wt% of Korean soy sauce for one week; a fourth step of taking out the acorn salted in the third step, dehydrating the acorn to remove the Korean soy sauce therefrom, mixing the acorn with 10-20 wt% of red-pepper paste, putting the mixture in a jar, and adding 1-3 wt% of malt syrup and 1-3 wt% of sugar thereto each time to remove moisture; and a fifth step of packaging the completed pickled acorn in a container. The pickled acorn of the present invention can be laid on the table as a salted side dish for all seasons. |
