| 摘要 |
Pickled sprout is provided to improve nutrient and taste of sprout while maintaining crispy texture and characteristic taste of sprout and to preserve the sprout for a long time. A manufacturing method of pickled sprout comprises (a) a step for washing sprout in the salt water; (b) a step for washing sprout in the iced water for conserving the mouth feel and nutrition; (c) a step for keeping the sprout at a low temperature; (d) a step for preparing source containing vinegar, sugar, salt, bay leaf, caryophylli Flos, statistics blood, zingiberis Rhizoma crudus, garlic, lemon flavor and their mixture by boiling the source; and (e) a step for putting the sprout of the step (c) into the source manufactured from the step (d), keeping it with sealing, and ageing it. |
