METHOD TO MANUFACTURE FERMENTED LIQUID OF ROOT VEGETABLES BY USING ENZYMES OF NATIVE GRASSES

摘要

The present invention relates to a method to manufacture a fermented liquid of root vegetables by mixing and fermenting a liquid enzyme and then sterilizing the same. The present invention includes: a step of heating and infusing root vegetables, comprising radishes, burdock, Chinese yam, taros, lotus roots, balloon flower roots, and carrots, in water, and then, preparing a root vegetable extract by filtering residues from the infused water; a step of cutting one among native grasses, comprising mugwort, balloon flower roots, pine needles, turmeric, Salicornia herbacea, arrowroots, horseradish, Lingzhi mushroom, Coriolus versicolor, elms, Eucommia ulmoides, big blue lilyturf, peonies, atractylodes roots, and selaginella, or a combination of the native grasses into pieces of 2-3 cm; a step of putting surge into the cut native grass pieces so that the pieces are evenly covered with the sugar; a step of spreading sugar on the floor of a container at a thickness of 1-2 cm, and fermenting the native grass pieces with the sugar; and a step of completing a liquid native grass enzyme by adding more sugar to the pieces 2-4 times when 30 wt% of the sugar is reduced.;COPYRIGHT KIPO 2017