| 摘要 |
PURPOSE: A process for preparing a fermented food using wild herbs and vegetables is provided. Therefore the prepared fermented food has prolonged shelf life, plentiful nutrients, an improved taste and flavor and colors. CONSTITUTION: The process for preparing a fermented food comprises the steps of: washing wild herbs and vegetables with water and cutting them; mixing the wild herbs and vegetables with sugar in a ratio of 50:50 or oligosaccharide in a ratio of 50:70 and inserting the mixture into a pot; adding 1 wt.% of salt and 5 to 20 wt.% of pine needles into the mixture; sealing the pot with Korean traditional paper or cloth and fermenting the mixture at room temperature for 20 to 90 days; filtering the fermented solution to remove dregs therefrom; inserting the filtrate into a pot, sealing the pot and fermenting the filtrate at cool temperature for 30 to 100 days; and diluting the fermented solution with water in a ratio of 1:4 to 1:5, wherein the wild herbs are Pueraria thunbergiana, brier, sprouts of pine tree, Taraxacum platycarpum, sedum, pine leaves and mulberry leaves; and the vegetables are Japanese apricot(maesil), apple, pear, plum, persimmon, carrot, kale, brown seaweed, Codonopsis lanceolata, Acanthopanacis Cortex, quince and activated carbon.
|
