WILD HERBS JANGAJJI AND A METHOD FOR MANUFACTURING THE SAME, CAPABLE OF ENABLING A CONSUMER TO EAT NUTRIENTS CONTAINED IN THE NATIVE GRASS

摘要

PURPOSE: A wild herbs jangajji and a method for manufacturing the same are provided to enable a consumer to eat nutrients contained in the native grass for a long term through a process of heating and aging the jangajji using wild herbs which are main material of Aralia elata, Ligularia fischeri, Aster scaber, and Kalopanax pictus.;CONSTITUTION: A method for manufacturing a wild herbs jangajji comprises the following steps: washing 20-30kg of wild herbs including Aralia elata, Ligularia fischeri, Aster scaber, and Kalopanax pictus; soaking the wild herbs in a mixture of 18L of soy sauce, 6L of vinegar, and 6kg of surgar; storing the wild herbs in the mixture at 0-2°C for a week; separating the soy sauce from the wild herbs; boiling the separated soy sauce at 100°C for 3-10 minutes; pouring the separated soy sauce into the wild herbs and soaking a net containing dried Schisandra fruits, Codonopsis lanceolata leaves, Acanthopanax root bark, and garlic in the soy sauce; aging the soy sauce at 0- 2°C at 2-3 months.;COPYRIGHT KIPO 2010