MANUFACTURING PROCESS OF FUNCTIONAL COOKING MADE BY FERMENTATION WHITH S, HERBACEA SEA SALT PLANT

摘要

The present invention is a functional bread and salt on the preparation of sweets as halophytes with the addition of ripening law Hamcho ( ) or lung ( ) torsion grown in areas ( ), which Hamcho, namunjae, the halophytes such chilmyeoncho 17 of 3 in the shade for about 3 days dry and again 40 halophytes and dried for 24 hours at 3 and powdered to a step, ; The solution was extracted pressed at a temperature of 20 2 sikieo possible within a short period of time Hamcho taken the steps of fermentation broth from cow's sealed with Hamcho 15 3 , ; Bread, depending on the type and preferences instead of flour confectionery products of halophytes powder formulation of the material at the rate of 1 to 100 percent and do not put salt is a simple occasion, slightly acidic Following this line the amount of sugar consists of a step of preparing the compounded amount Hamcho fermented by the parties to the Kindle in the dark following the natural aging dietary fiber and mineral-rich functionality, bread, confectionery foods.