| 摘要 |
PURPOSE: A producing method of barley bran sauce(si geum jang) using deep sea water or surface sea water instead of bay salt is provided to use aspergillus oryzae for pickling fresh vegetables. CONSTITUTION: A producing method of barley bran sauce(si geum jang) comprises the following steps: extracting salt by concentrating deep sea water or surface sea water of the clean sea area; mixing 20~30parts of salt by weight with a plant selected from the fruits, roots, stems, flowers, and leaves, and inserting the mixture into a jar or a container; sealing the container and settling for 30~90days to make salty water; kneading barley bran flour with water and forming a doughnut shape before drying in the sun; roasting the dried barley bran flour and fermenting before crushing into 100~350meshes; adding barley rice with the crushed flour, and mixing with the salty water, water, and aspergillus oryzae; and fermenting for 5~10days. |
