| 摘要 |
PURPOSE: A fish sauce for pickled radish manufacturing and a manufacturing method of pickled radishes using the same are provided to satisfy long-term storage properties, to have excellent flavor, and to increase crispy texture and nutrition. CONSTITUTION: A manufacturing method of pickled radishes using a fish sauce comprises: pickling a radish in salt; manufacturing a mixture by mixing water, vinegar, organic sugar, tumeric powder, dried orange peel, and red pepper seed at a weight ratio of 1,500:250-350:200-600:8-24:40-80:5-15; boiling the mixture; dipping the pickled radish in the mixture to be seasoned; and adding apple rind to the boiled mixture in order to have a natural sweet flavor with the dried orange peel and adding the fermented tumeric in a weight ratio of 1:0.1-0.4. The fermented tumeric is manufactured by mixing the fixed tumeric with the organic sugar in a weight ratio of 1:0.7-1.3, filling the same in a container for 2-4 months and extracting. [Reference numerals] (S11) Step of salting white radish; (S12) Step of manufacturing a mixture by mixing water, vinegar, organic sugar, tumeric powder, dried orange peel, and red pepper seeds at the predetermined ratio; (S13) Step of boiling the mixture; (S14) Step of seasoning the white radish with the mixture |
