| 摘要 |
PURPOSE: A producing method of kimchi seasoning sauce using mushrooms is provided to replace salted fish sauce with mushrooms. CONSTITUTION: Mushrooms are washed with flowing water, and steamed for 5-10 minutes using 90-99 deg. C steam. The steamed mushrooms are dehydrated for 20 minutes using a sieve. The dehydrated mushrooms and water are mixed in a ratio of 1:3, and an enzyme is injected for enzyme reaction for 1-3 hours at 55-60 deg. C. The salinity of the mushroom reacted product is adjusted to 3-12%. The mushrooms are selected from a group consisting of Pleurotus ostreatus, Lentinus edodes, million clusters mushroom, Pleurotus eryngii, and chamsongi mushroom. The enzyme is selected from a group consisting of protease, glucoamylase, and cellulase. The concentration of the enzyme is 0.01-1wt% of the mushroom weight. [Reference numerals] (AA) Solid content comparison by the kind of enzymes; (BB) Solid content (brix); (CC) Time (hour)
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