Manufacturing method of siberian onion pickle using schizandra chinensis enzyme

摘要

The present invention relates to a method for manufacturing pickled myongi using a Schisandra enzyme, and more specifically, a step of immersing the washed myongi in an immersion solution mixed with sea salt and pickling the pickled myungi, and putting the pickled myongi into a desalting tank where demineralized water is stored. to wash at least once, and remove the water to prepare the desalted Myeongyeong, and 75 to 85 parts by weight of soy sauce, 30 to 36 parts by weight of vinegar, 25 to 30 parts by weight of sugar based on 100 parts by weight of water , A mixed seasoning solution mixed with 15 to 18 parts by weight of Schisandra enzyme is heated in a temperature range of 90 to 110° C. and then cooled at room temperature. , a first aging step of aging for 18 to 20 days in a temperature range of 5 to 10 ℃, separating the marijuana that has undergone the first aging step from the mixed seasoning solution, and separating the separated mixed seasoning solution from 90 to 110° C. After heating in the temperature range of , in the mixed seasoning solution heating step of cooling at room temperature and refrigerated storage, and re-injecting the mixed seasoning solution separated from the mixed seasoning solution in the mixed seasoning solution heating step into the refrigerated mixed seasoning solution, 0 to It is characterized in that it comprises a second aging step of re-aging for 24 to 48 hours in a temperature range of 10 ℃.