| 摘要 |
PURPOSE: A producing method pickled wasabia koreana leaves using Japanese apricot syrup is provided to reduce the spicy and salty taste of conventional pickled wasabia koreana leaves. CONSTITUTION: A producing method pickled wasabia koreana leaves comprises the following steps: parboiling wasabia koreana leaves; salting parboiled wasabia koreana leaves with a saline solution; washing the salted wasabia koreana leaves for desalinating; mixing 60~80wt% of desalinated wasabia koreana leaves, 4~10wt% of Japanese apricot syrup, 5~8wt% of red pepper powder, 5~8wt% of soy sauce, 2~5wt% of salt, 2~5wt% of salted anchovy, 1~4wt% of sesame seeds, and 1~4wt% of ginger; and aging the mixture for 20~40days at 10~20deg C. The salinity of the saline solution is 2~5%.
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