| 摘要 |
PURPOSE: Provided is a method for manufacturing radish pickle which has improved taste and flavor as well as other nutrients useful for a human body. CONSTITUTION: A method for manufacturing pickled radish having better taste and flavor is comprised of the next steps: i) obtaining radishes from a field, followed by selecting and washing good-quality radishes; ii) pickling the washed radishes in salt water of proper salinity for 3-4 months; iii) eliminating salt from the pickled radishes in fresh water for 24 hours and washing; iv) chopping the washed radishes into a proper size; and v) mixing 99.85wt% of chopped radishes, 0.05wt% of ginseng extract, 0.02wt% of salt roasted in bamboo, 0.03wt% of potassium sorbate, 0.02wt% of glacial acetic acid, 0.02wt% of sodium citrate, and 0.01wt% of glutamic acid in fresh water for about 24 hours to let additives permeate into the chopped radishes. |
