| 摘要 |
PURPOSE: A method of preparing red ginseng pickles by repeating steaming and cooling process of dried ginseng three times and mixing with spices is provided. It removes the bitter taste of ginseng effectively without the addition of separate additives or excessive addition of specified material and produces traditional kimchi having original taste of kimchi. CONSTITUTION: About 400 parts by weight of dried ginseng is soaked in 400 parts by weight of cold water, dried and steamed at 90 to 95deg.C in the first stage. Then it is steamed at 90 to 95deg.C in the second third stage and cooled. About 50 parts by weight of one or more herbs selected from the group consisting of Lycii Radicis Cortex and Saururus chinensis(Lour.) Baill. are steamed at 120deg.C. A mixture of 50 parts by weight of ginger, 50 parts by weight of Fructus Jujubae, 10 parts by weight of Lycii Radicis Cortex and Saururus chinensis, 100 parts by weight of green onion roots and 100 parts by weight of onion is heated with 1,500 parts by weight of water until water becomes 5,000 parts by weight, cooled and aged with 400 parts by weight of red pepper powder, 30 parts by weight of heated yam powder, 20 parts by weight of heated coix seed powder, 30 parts by weight of garlic, 50 parts by weight of sesame salt and 50 parts by weight of honey at 18deg.C for 12hr. Thereafter, 60 parts by weight of the ginseng is mixed with 10 parts by weight of spices and stored for 24hr. |
