.Cauli Flower Mushroom containing sun-dried salt manufacturing method.

摘要

The present invention relates to a manufacturing method of bay salt containing Sparassis crispa. Specifically, the manufacturing method of bay salt containing Sparassis crispa of the present invention comprises: a step (a) of drying Sparassis crispa and hydrangea macrophylla var. thunbergii to have 10% of water content, pulverizing the same by 10-20 μm size for preparation; a step (b) of adding 5-50 g of pulverized hydrangea macrophylla var. thunbergii per 100 g of the pulverized Sparassis crispa in the step (a), and mixing the same; a step (c) of adding 200 g of purified water per 100 g of mixed powder in the step (b) and mixing the same; a step (d) of injecting lactic acid bacteria to the material of the step (c) to ferment the same at 20-35°C for 3-5 days; a step (e) of mixing 10 kg of purified water per 100 g of the fermented material in the step (d) to extract the same at 80-90°C for 2-3 hours; a step (f) of filtering the extract of the step (e); a step (g) of adding 10-100 g of the filtered extract in the step (f) per 1 kg of bay salt to age the same at 20-30°C for 24 hours; a step (h) of drying the bay salt having aging finished in the step (g) to have 10% or less water content; and a step (i) of pulverizing the bay salt in the step (h) for each usage to be a product. Bay salt manufactured by the present invention removes fishy smells from meats and fish and has a seasoning effect to be substitute seasoned salt having chemicals such as MSGs.