| 摘要 |
PURPOSE: Provided is a method for preparing Jangajji (sliced vegetables preserved in soy sauce), to mass produce Jangajji and popularize it widely by automatic unit packing. CONSTITUTION: The preparation method comprises: washing a fixed amount of radish and dewatering the washed radish(S1); shredding the dewatered radish into 3-4cm in length(S2); freeze-drying the shredded radish at -55deg.C to have a water content of 10%(S3); aging the dried radish(S4); spraying water made by boiling say sauce and ginger with a spray gun(S7); adding red pepper powder, smashed green onion, garlic, sugar and salt with parched sesame to the water-sprayed radish(S8); mixing the seasoned material in a mixer(S5); and vacuum-packing the mixture by a fixed amount and sterilizing it(S6).
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