| 摘要 |
A marsh snail preserved in sauce is provided to make a marsh snail preserved in sauce without losing a medicinal property of a marsh snail and a medicinal property of a medicinal plant while increasing smelling of the marsh snail. A marsh snail is cleanly washed and dipped in water to discharge soil and a foreign material to the outside(S1). The marsh snail is washed by pure water of loess water(S2). The marsh snail is blanched in salt water for 3 to 5 minutes(S3). After the blanched marsh snail is cooled, a marsh snail body is divided from the marsh snail(S4). Soy sauce, liquid pickled sea foods and medicinal plants are injected in water or loess water and heated up for a predetermined time to make source. Mixture of Cheong-yang hot pepper is infiltrated in the mixture of the marsh snail body and sauce(S6). Water or loess water 34~73 weight%, garlic 1~6 weight%, Hemerocallis aurantiaca 2~10 weight%, dandelion root and ginger stem 2~10weight%, Cheong-yang hot peen and curled mallow 1~6weight%, Korean soy sauce 13~20weight% and liquid pickled sea foods 8~14weight% are mixed and heated up at 100‹C for 30 minutes to 3 hours. The mixture is the rate of 1:1~2 of a marsh snail and sauce.
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