| 摘要 |
The food materials used in the present invention include all edible food materials such as fishes and shellfishes, seaweeds, meats, fruits, vegetables, nuts, mushrooms, and wild herbs and vegetables. This invention is produced through the following process, including a step of removing the inedible parts (shell or head, fins and scales in the case of fish and shellfish, seeds or stem in the case of fruit, shells in the case of nuts, roots in the case of wild herbs and vegetables and vegetables, and the like) of the prepared food material and then cleaning the food material (cleaning with running water in the case of fruits or vegetables); a step of cutting the cleaned food material into a size that is convenient for eating, preferably 5 cm in length and approximately 1 cm by 1 cm in thickness; a step of drying the cut food material to a moisture ratio of approximately 10%; a step of fermenting the food material for at least two days in salt (soy sauce, soybean paste, or red chili paste) at a temperature of approximately 10 to 20°C; and a step of performing vacuum freeze-drying and then vacuum packaging after cleaning the soy sauce, the soybean paste, or the red chili paste on the surface of the salted and fermented food material. The drying step may be omitted depending on the food materials. In addition, the term various, according to the present invention, means at least three food materials. |
