| 摘要 |
PURPOSE: A method for manufacturing pickled mulberry leaves is provided to make side dish having a large quantity of nutrients by aging the mulberry leaves in taste soup manufactured by boiling laminaria japonica, anchovy, dried walleye, mulberry, hovenia dulcis and onions. CONSTITUTION: A method for manufacturing pickled mulberry leaves comprises the following steps: washing the mulberry leaves; fermenting the mulberry leaves in salt water for 8 ~ 15 days; steaming the fermented mulberry leaves for 40 ~ 90 minutes in 30~70°C; making sauce by boiling water in which laminaria japonica, anchovy, dried walleye, mulberry, Hovenia dulcis and onions are included for 40 ~ 90 minutes in 30~70°C; making mixed fermented soy products by mixing the sauce and fermented soy products; and aging the steamed leaves for 20 ~ 40 days.
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