发明名称 |
ENOKITAKE JANGACCI AND MANUFACTURING PROCESS OF THE SAME |
摘要 |
A pickled flammulina velutipes is provided to improve flavor while maintaining a nutrient component of a pickled flammulina velutipes by making a seasoning liquid including seasoning liquid and cnidium root. A method for manufacturing a pickled flammulina velutipes comprises the following steps of: drying the flammulina velutipes in 40~80°C for 24~72 hours; mixing 57~86.25 weight% of water, 0.3~2 weight% of sugar, 1~5 weight% of starch syrup, 1~5 weight%, 1~4 weight% of salt, 2~4 weight% of vinegar, 2.5~4 weight% of onion, 0.3~0.5 weight% of laminaria japonica, 1.45~8 weight% of apple concentrate etc and boiling materials; boiling the material after adding 80~95% of solid content of the flammulina velutipes; cooling the boiled flammulina velutipes for 10~60 minutes; and aging the cooled flammulina velutipes.
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申请公布号 |
KR100891167(B1) |
申请公布日期 |
2009.04.01 |
申请号 |
KR20070124814 |
申请日期 |
2007.12.04 |
申请人 |
THE DIRECTOR OF CHUNGCHEONGBUK-DO AGRICULTUTAL RESEARCH AND EXTENSION SERVICES |
发明人 |
YOON, HYANG SIK;CHOI, JAE SUN;KIM, KI SIK;CHOI, HYE SUN;JOO, SEON JONG;SONG, IN GYU;MIN, KYEONG BEOM;LEE, CHEOL HEE |
分类号 |
A23L1/28;A23L1/212;A23L1/218 |
主分类号 |
A23L1/28 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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