| 摘要 |
A production method of a functional food is provided to enable one to conveniently take mulberry leaves by aging the mulberry leaves in naturally-fermented persimmon vinegar or apple vinegar with bay salt. A production method of a functional food comprises the steps of: (a) preparing a container; (b) adding bay salt to naturally-fermented persimmon vinegar or apple vinegar to prepare a first ingredient; (c) gathering wild mulberry leaves and cleaning them with a dried towel to prepare a second ingredient; and (d) putting the first ingredient in the container, laying the second ingredient layer by layer on the first ingredient, and aging for 1month.
|
