Pickle of wild greens and recipe of the same

摘要

PURPOSE: Pickled wild edible greens and a manufacturing method thereof are provided to increase shelf life regardless of seasons, and to improve flavors and tastes of wild edible greens by salting the wild edible greens in sauce mixed with soy sauce, extract of wild edible greens and sugar. CONSTITUTION: A manufacturing method of pickled wild edible greens comprises the following steps: salting 10~30 parts of soy sauce by weight, 10~20 parts of sugar by weight, 2 ~ 10 parts of fermented liquid of wild edible greens by weight based on 100 parts of wild edible greens by weight at a temperature between 10~15C for 3 ~ 5 days; aging the salted wild edible greens at a temperature between -13~0C for 7 ~ 9 months; aging the wild edible greens at a temperature of 3~7C for 80 ~ 100 days; manufacturing the wild edible greens extract with 80~120 parts of honey by weight and 5~20 parts of wild edible green sap by weight; collecting the wild edible green sap from the frozen wild edible greens. The wild edible greens is Ligularia fischeri, Aster scaber, Cirsium setidens, Allium vitorialis, Acanthopanax senticosus, shoots of Kalopanax pictus, Ixeris sonchifolia, Codonopsis lanceolata, and Codonopsis pilosula etc.