THE MANUFACTURING METHOD OF JANGAJJI

摘要

PURPOSE: production pickles are provided to fresh vegetables Chinese herbal medicine and flavouring is blended in aging up to pickles. ;CONSTITUTION: a kind of the production method steps of pickles are including mixing fresh vegetables and Chinese herbal medicine extracts and condiment, and the aging mixture is used for 30days in 10 ~ 20deg C. Fresh vegetables includes 20 ~ 50kg of 20 ~ 50kg of Pleurotus eryngii, Chinese radish, 20 ~ 50kg Radix Codonopsis 20 ~ 50kg of Radix Codonopsis, 20 ~ 50kg of Chinese prickly ash, green algae 20 ~ 50kg of seaweed, 20 ~ 50kg of soybean leaves, 20 ~ 50kg of ganoderma lucidum, the miniature onion of multiflora rose branch and 20 ~ 50kg. ;The 2011 of copyright KIPO submissions