| 摘要 |
A method of producing dried radishes or cucumbers seasoned with soy sauce(Jangajji) by salting raw material for Jangajji, mixing with seasonings and subjecting to electrostatic induction treatment is provided which gives Jangajji with excellent taste and flavor. Raw material for Jangajji is pretreated, soaked in deep sea water in a first step and salt water containing fresh water or deep sea water and salt produced from deep sea water in a second step, mixed with any one of soybean paste, red pepper paste, soy sauce or vinegar and one or more components selected from sucrose or trehalose as a non-reducing disaccharide and then subjected to electrostatic induction treatment. The raw material for Jangajji is selected from a cucumber, melon, wax gourd, garlic and stalk of a garlic, radish and radish tops, carrot, onion, sweet potato sprouts, bamboo sprouts, sesame leaf, apple, plum, peach, persimmon, chestnut, cherry, olive, Codonopsis root, Platycodon root, kelp, green laver, curled mallow, spinach, Ixeris sonchifolia, Chinese cabbage, cabbage, cauliflower, leek, cow pea leaf, bean leaf, Ricinus communis leaf, water melon, Aralia elata, red pepper and red pepper leaf, pimento, eggplant, tomato, Agaricus bisporus, Lentinus edodes, white cucumber or Ailanthus altissima leaf. |
