MANUFACTURING METHOD OF MEDICINAL PLANT JANGAJJI WITH LOW-SALT USING ENZYME

摘要

PURPOSE: A producing method of low salt pickles using medical herb enzyme liquid is provided to offer excellent functionality of the pickles to eaters by securing the chlorophyll components of vegetables. CONSTITUTION: A producing method of low salt pickles using medical herb enzyme liquid comprises the following steps: mixing 100g of medical herbs with 5-60g of Japanese apricot, 5-60g of perilla leaves, and 80-180g of sugar to obtain a medical herb mixture; inserting the medical herb mixture into a jar, and sealing the jar for fermenting the mixture and obtaining a fermented medicinal herb product; filtering the fermented medicinal herb product, inserting the obtained filtrate into the jar before sealing, and aging to obtain a medical herb enzyme liquid; mixing 100ml of medical herb enzyme liquid with water, soy sauce, and sugar to obtain a mixture for medicinal herb enzyme soy sauce; boiling the mixture for the medicinal herb enzyme soy sauce, and aging the mixture to obtain the medicinal herb enzyme soy sauce; mixing the obtained soy sauce with fermented soybean paste, and inserting the medical herbs for salting; aging the mixture to obtain the pickles; and mixing the pickles with mixed red pepper paste before aging.