SPARASSIS CIRSPA MIX UNCLEANED RICE AND LACTIC-ACID FREMENTED

摘要

PURPOSE: A producing method of a fermented sparassis crispa product using a complex fermentation technique is provided to reduce the nutritional unbalance of users by fermenting cultivated wild ginseng with lactobacillus. CONSTITUTION: A producing method of a fermented sparassis crispa product using a complex fermentation technique comprises the following steps: steaming brown rice bran for 2~5hours at 100~120deg C; mixing the steamed brown rice bran, lactobacillus, cultivated wild ginseng tissues, skimmed milk powder, and sparassis crispa; seal-packing the mixture, and fermenting the mixture at 30~45deg C in a fermentation chamber; drying the fermented mixture; and granulating the mixture.