Method for manufacture of fuctional Vinegar having red Onion and Allium Senescens and Dropwort

摘要

The present invention relates to a method for producing vinegar containing red onion, dumpling leek, and parsley. The present invention relates to a process for preparing red onions, dumé leeks and parsley, mixing the red onions and the dumpling leeks with organic sugar weights, respectively, after fermentation for about 3 months, filtering the parsley and organic sugar for about 4 months Fermenting the fermented product, filtering the mixture after fermentation, and adding 0.4 to 0.6 part by weight of yeast to the mixture obtained by mixing red onion, dumpling leek, parsley and organic sugar, respectively, 45 to 55 parts by weight of red onion, 17 to 23 parts by weight of parsley and 27 to 33 parts by weight of dumigusu leu, respectively, and 68 to 72 parts by weight and 28 to 32 parts by weight of herbicide are mixed And performing acetic acid fermentation. INDUSTRIAL APPLICABILITY The present invention has an effect of improving hepatic function and is effective for preventing hepatitis and the like, relieving fatigue, absorbing digestion, relieving hangovers, and being very useful for maintenance and promotion of health.