Manufacturing method of pickled black mushroom and pickled black mushroom by the method

摘要

The present invention relates to a method for manufacturing a mushroom pickled jelly, and more particularly to a method for manufacturing a mushroom pickle by (a) washing and dehydrating a mushroom, and (b) adding soy sauce to the dehydrated mushroom. (C) separating the soy sauce from the first pickled mushroom; (d) adding ginger, licorice, sugar, vinegar and plum wine to the separated soy sauce; (E) adding the cooled pickled soy sauce to the first picked mushroom to be second pickled, and (f) picking the second picked pickled mushroom from the mushroom (G) reheating the separated pickled soy sauce at a temperature of 70 to 100 ° C and then cooling; and (h) adding the reheated and cooled pickled soy sauce to a second pickled mushroom And aging the mixture. According to the present invention, there is an advantage that the intake of the nutrient-rich throat mushroom can be significantly increased. In addition, there is an advantage that the taste of mushroom is improved because of excellent sensory characteristics.