| 摘要 |
Provided is a method for cultivating bean sprouts to remove the fishy smell of bean sprouts itself, to improve the quality of texture and to enhance the freshness during circulation. The method comprises the steps of mixing 25 g of an extract of ginseng and ginseng steamed red with 1,000 L of water; soaking bean sprouts in the obtained solution at a temperature of about 22 deg.C for 36 hours; applying an ultrasonic wave to the obtained diluted solution at a temperature of about 18 deg.C; and cultivating bean sprouts by directly spraying the solution obtained by mixing 2.5% of ginseng steamed red and 97.5% of water to bean sprouts or by ultrasonically humidifying bean sprouts with the solution. |
