Manufacturing mehtod for functional eatable jelly containing red onion and wild ginseng

摘要

The present invention relates to a method for producing functional edible jelly having an effect on improving hypertension and enhancing vitality, including red onion, wild ginseng, goji ja, sukjihwang, cornus milk, injin and licorice. The present invention comprises the steps of: (a) washing the red onion from which the outer skin has been removed, and then cutting it into a size of 3 cm or less; (b) mixing 1 to 3 parts by weight of probiotics and 50 parts by weight of water to 100 parts by weight of the cut red onion, and first fermenting at room temperature (25° C.) for 3 to 10 days; (c) After the first fermentation is completed, the red onion solids are separated and removed, and then 5 to 12 parts by weight of wild ginseng, 20 to 30 parts by weight of goji, 5 to 12 parts by weight of sukjihwang, 10 to 30 parts by weight of cornus, 5 Mixing ~ 20 parts by weight and 10 to 20 parts by weight of licorice, and then secondary fermenting at room temperature (25° C.) for 3 to 10 days; (d) pulverizing the solid content after the secondary fermentation is completed, separating the hometown powder from the fermentation broth, and sterilizing the fermentation broth; (e) mixing 10 to 30 parts by weight of sugar and 0.5 to 3 parts by weight of a thickener in the fermentation broth, and then slowly heating and cooling to 100° C. to provide a method for producing functional edible jelly comprising red onion and wild ginseng. .