PURPOSE: A producing method of seasoning liquid for pickled bellflower roots, the seasoning liquid, and a producing method of the pickled bellflower roots using thereof are provided to remove the unique bitter and astringent taste of bellflower roots. CONSTITUTION: A producing method of pickled bellflower roots comprises the following steps: cutting bellflower roots into a bite size(S130); dipping the cut bellflower roots in boiled water at 80-100 deg C for 10-60 seconds for sterilizing(S140); dipping the bellflower roots in 0-10 deg C water, and rapidly cooling and washing the bellflower roots using cooling water with air bubbles for 3-15 minutes(S150); mixing the bellflower roots with seasoning liquid in a sterilized storage tank, and aging the mixture for 2-7 days(S160); removing the seasoning liquid from the storage tank, and boiling the seasoning liquid at 80-100 deg C before pouring the seasoning liquid back into the tank for aging(S170); and packaging the pickled bellflower roots, and low temperature aging(S180). The seasoning liquid is obtained by boiling saccharide, vinegar, and alcohol for 10 minutes, and adding fruit or vegetable juice for secondly boiling.
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