METHOD FOR MANUFACTURING CHANGACHI MADE FROM KING OYSTER MUSHROOM

摘要

The present invention relates to a method for producing a pickled pickled mushroom as a main ingredient.;That is, the first preparation step of seasoning solution to put the soy sauce, salt, sugar, starch syrup, kelp, ginger, shiitake mushrooms in water,;When boiled in the above step, remove the kelp and cut for 10-30 minutes, then remove the subsidiary ingredients, add the vinegar, taste liquor, plum extract and cut it for 1 to 3 minutes, and the second preparation step,;Put the pickled, shredded mushrooms of mushrooms in the seasoning solution through the above steps for 10 to 60 seconds and then remove the mushrooms from the mushrooms.;Naturally cooling the seasoning solution and the Pleurotus eryngii at the temperature of 5 to 15 ° C.,;Putting aged cooled mushrooms into the cooled seasoning solution for primary aging for 36 to 60 hours;;After picking out the mushrooms after the aging process, the seasoning solution is further cut off, and the fresh mushrooms are put in a state where they are naturally cooled at a temperature of 5 to 15 ° C., and the second mushrooms are aged for 36 to 60 hours. It is a manufacturing method of mushroom pickles.;Pleurotus matsutake, pickles, seasoning solution, poaching, ripening