| 摘要 |
The present invention relates to pickled Crepidiastrum sonchifolium Max, and a production method of the pickled Crepidiastrum sonchifolium Max which comprises the following steps: mixing Crepidiastrum sonchifolium Max, Japanese apricot, shiso leaves, and sugar, and fermenting, filtering and aging the mixture to obtain medical herb enzyme liquid; adding water, soy sauce, and sugar to the medical herb enzyme liquid, and concentrating and aging to obtain medical herb enzyme soy sauce; and inserting mixed sauce of soy sauce and fermented soybean paste to Crepidiastrum sonchifolium Max for salting, separating the Crepidiastrum sonchifolium Max before aging with the medical herb enzyme soy sauce, and adding medical herb enzyme liquid to the aged Crepidiastrum sonchifolium Max for secondly aging. [Reference numerals] (AA) Harvesting Crepidiastrum sonchifolium Max and seleting;(BB) Producing Crepidiastrum sonchifolium Max enzyme solution;(CC) Producing Crepidiastrum sonchifolium Max enzyme soy source;(DD) Producing Crepidiastrum sonchifolium Max enzyme soy source pickle |
