The present invention relates to a method of manufacturing a burdock root that is processed by drying the burdock, and in particular, by removing the intestines through scales and halves with respect to the brisket that has undergone salting, it is possible to improve the preference by removing the cause of the fishy and miscellaneous smell of the brisket. In addition, by further drying the bushes that have undergone the preliminary drying process through a low-temperature vacuum drying process, the drying time can be significantly shortened to improve manufacturing efficiency, and the nutrient and texture of the bushes can be maintained as they are. it's about how The constituent means constituting the manufacturing method of the present invention includes: a thawing step of thawing a frozen forage at 20°C to 30°C for 10 hours to 14 hours; a selection step of sorting the thawed bushes by size; a first washing step of repeatedly washing the selected subs with water 2 to 5 times; a salting step of applying sea salt to the washed parts and salting for 2 to 20 hours; A second washing step of repeatedly washing the salted burdock in water two to three times; a removal step of removing the intestines through a blunt after removing the scales of the washed burial; A third washing step of repeatedly washing the scales and guts removed in water 2 to 6 times; a drying step of drying the washed subs using a drying device; A sealed packaging step of subdividing the subdivision that has passed through the drying step and sealingly packaging; a sterilization treatment step of retort sterilizing the bias in the sealed packaging state; It is characterized in that it is configured to include a freezing storage step of freezing and storing the sterilized seal packaging state.
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