MANUFACTURING METHOD OF FERMENTED FOOD USING OPUNTIA FUMIFUSA

摘要

PURPOSE: A manufacturing method of fermented food in quantity is provided to physically remove viscosity and foamable which are properties of corpus cavernosum of Opuntia ficusindica without destroying active component of Opuntia ficusindica. CONSTITUTION: A manufacturing method of fermented food comprises a step of steaming cactus using steam; a step of liquefying colloidal by mixing and pulverizing steamed cactus with purified water; a step of fermenting colloidal solution; a first filtering step which filters lees from fermentation product; a step of fermenting filtered fermentation product; a step of adding seasoning to fermented fermentation product according to the utility purpose; a second filtering step using added fermentation product as diatomite; and a step of sterilization treatment of filtered fermentation product. Steam at least 25 minutes using steam in the steaming step. Use yeast more than one between Saccharomyces cerevisiae and Saccharomyces coreanus, and progress this process in 28-36 deg. C for 5-9 days in the fermentation step. Sterilize in 70-80 deg. C for 15-20 minutes in the sterilization step. [Reference numerals] (S100) Steaming; (S200) Colloidal liquefying; (S300) Fermenting; (S400) First filtering; (S500) Low temperature aging; (S600) Seasoning; (S700) Second filtering; (S800) Sterilizing