| 摘要 |
PURPOSE: Provided is a process for preparing pickled Angelicae Gigantis Radix by soaking in saline water, mixing with pure soy sauce(chin kanjang, Korean native name), red pepper paste(kochujang) and red pepper powder and then aging, thereby the product is reduced in loss of nutrients and enhanced in storage stability. CONSTITUTION: Roots of Angelica sinensis(Oliv.) Diels are collected in mid-May, soaked in water for 20 minutes, washed two or three times and dehydrated. Thereafter, 60 to 70% by weight of the pretreated roots are soaked in saline water having a salinity of 11%, mixed with 10 to 17% by weight of pure soy sauce, 13 to 20% by weight of red pepper paste and 10 to 17% by weight of red pepper powder and then aged for 6 months. |
