| 摘要 |
A method for preparing the matured garlic by using an enzyme is provided to lower the percent defective of the matured garlic and to reduce the maturation time, thereby improving productivity. A method for preparing the matured garlic by using an enzyme comprise the steps of peeling off raw garlic and washing it; steaming it at 100 deg.C for 15 min; pulverizing the steamed garlic; and putting the garlic and a fermentation enzyme to a container whose temperature is maintained to be 37-39.5 deg.C to ferment it with stirring for 120 hours. |
