| 摘要 |
A method for manufacturing vegetables seasoned with soy is provided to produce the vegetables seasoned with soy which retain characteristic flavors and taste of a main material, prevent adult's diseases, and are eatable irrespective of season. A method for manufacturing vegetables seasoned with soy includes the steps of: selecting any one from 40kg of edible shoots of a fatsia, 40kg of a dandelion, 40kg of a bracken, and 40kg of a plantain, washing the selected material with water, and removing water from the material; immersing the water-free material in a salt solution obtained by mixing 14kg of salts with 108L of water; washing the salted material with water about three times, and drying the salted material; and mixing the dried material with a seasoning, putting the seasoned material into a container, and aging the seasoned material at 15 °C for seven days, wherein the seasoning is prepared by mixing 0.52kg of a medicinal fluid obtained by infusing Angelica gigas Nakai, milk vetch roots, and Kalopanax pictus with 15kg of soybean paste or 20kg of hot pepper paste.
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