KR102453220B1 - Method for producing horseradish Chujae2 mushroom pickle - Google Patents

Abstract

The present invention comprises the steps of (1) adding kelp to water, boiling and cooling to prepare kelp stock; (2) blanching the slices of Chujae No. 2 raw mushrooms; (3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1); (4) taking out the section soaked in step (3), dehydrated, and dry-aged; (5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar; (6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4); (7) taking out the pickled slices of step (6), dehydrating them, and drying them; and (8) the method for manufacturing wasabi pickled mushrooms in Chujae No. 2, characterized in that it comprises the step of mixing the dried slices of the step (7) with wasabi and then aging them, and Chujae 2 prepared by the method Served with horseradish and mushroom pickles.

Description

Method for producing horseradish Chujae2 mushroom pickle in Chujae No. 2

The present invention comprises the steps of soaking the blanched Chujae No. 2 raw mushroom slices in kelp broth; taking out the soaked slices, dehydrating them, and dry aging; Pickling after adding pickling solution to the dry-aged slices; taking out the pickled slices, dehydrating them, and drying them for dry aging; And it relates to a method of manufacturing a pickled wasabi mushroom in Chujae No. 2, characterized in that it comprises the step of mixing wasabi with the dry-aged slices and then maturation, and to pickled mushrooms in Chujae No. 2 wasabi prepared by the method. .

Pickled vegetables, a unique Korean food, are called Jangji or Janggwa, and vegetables such as radishes and cucumbers, seafood such as oysters and sea cucumbers, and seaweed such as laver and green onions are soaked in pickles such as soy sauce, soybean paste, red pepper paste, salted fish, vinegar, and sake lees. It is one of the traditional stored fermented foods in Korea, along with kimchi, as a food with a unique flavor due to the osmosis of chimjang juice and the action of enzymes.

Conventionally, pickles have been prepared by aging in soy sauce or aging in red pepper paste. In general, because of the salinity control of pickled pickles, in the case of aging in soy sauce, if more than 10 days have elapsed, the moisture and juice of the main ingredients are lost due to the salinity of the soy sauce, and the original taste is lost. It can be called pickled food, not food.

In the past, pickles using vegetables were the most popular, but recently, as food culture has been diversified and advanced, pickles using various foods as main ingredients have been developed to meet the various tastes of consumers.

Shiitake and Chujae No. 2 mushroom is a type of shiitake and is a low-temperature mushroom cultivated in sawdust medium. These mushrooms are chewy, have a strong pine scent, and have a soft and excellent texture.

In addition, it is a health food that is rich in vitamin D and is known to be effective in suppressing cholesterol, preventing hypertension, and preventing anemia, as well as being excellent in its efficacy in anticancer action and promoting blood circulation. In addition, since it is grown without pesticides and is a health food, pregnant women can consume it with confidence, and it is also widely known as a diet food.

However, mushrooms made up of 90% moisture are not easy to store, have a short storage period, and are sensitive to temperature, so there is a big loss in farms. Therefore, there is a need to develop processed foods to increase the storability of mushrooms, which are difficult to store for a long period of time due to their high moisture content, and to increase the marketability of mushrooms.

Wasabia japonica is a perennial plant distributed in temperate and temperate regions such as Korea, Japan, and Sakhalin. Horseradish has been used for spices, meat dishes, fish dishes, etc. as an edible plant since ancient times. In Korea, the outpost is called wild rapeseed in the spring, and the fine roots removed and dried in the spring are called sangyu-geun, and have been used for the purpose of health, pain relief, and sterilization.

Korean Patent No. 2121547 discloses a method for producing pine mushroom ssampi to which the pine scent is imparted, and Korean Patent No. 1959162 discloses a method for preparing low-salt pine mushroom pickles. It is different from the manufacturing method of pickled wasabi mushrooms.

The present invention has been devised in response to the above needs, and an object of the present invention is to enhance the value of use of Chujae No. 2 mushroom and to produce pickled wasabi mushrooms with excellent quality and preference, selection of auxiliary materials, pretreatment, and preparation of pickles It is to provide a method for manufacturing pickled wasabi mushrooms in Chujae No. 2, which has excellent taste and excellent taste with a chewy texture unique to raw mushrooms while optimizing the manufacturing conditions such as those of conventional pickled mushrooms.

In order to solve the above problems, the present invention comprises the steps of (1) adding kelp to water, boiling and cooling to prepare kelp broth; (2) blanching the slices of Chujae No. 2 raw mushrooms; (3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1); (4) taking out the section soaked in step (3), dehydrated, and dry-aged; (5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar; (6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4); (7) taking out the pickled slices of step (6), dehydrating them, and drying them; And (8) it provides a method for manufacturing pickled wasabi mushrooms in Chujae No. 2, characterized in that it comprises the step of mixing the dried slices of the step (7) with wasabi and then maturing them.

In addition, the present invention provides a pickled wasabi mushroom No. 2 in Chujae prepared by the above method.

The pickled wasabi mushroom prepared by the method of the present invention is in harmony with the unique spicy and umami taste of wasabi, and although it is low salt, it can provide excellent taste and flavor to consumers. In addition, since only natural ingredients are used and salt is low, pickles can be manufactured not only beneficial to consumers' health but also excellent in texture, taste, and flavor.

In order to achieve the object of the present invention, the present invention

(1) adding kelp to water, boiling and cooling to prepare kelp stock;

(2) blanching the slices of Chujae No. 2 raw mushrooms;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);

(4) taking out the section soaked in step (3), dehydrated, and dry-aged;

(5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar; and

(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);

(7) taking out the pickled slices of step (6), dehydrating them, and drying them; and

(8) It provides a method for manufacturing pickled wasabi mushrooms in Chujae No. 2, characterized in that it comprises the step of mixing the dried slices of the step (7) with wasabi and then aging them.

In the production method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the kelp broth of step (1) is preferably by adding 45 to 55 g of kelp to 0.8 to 1.2 L of water and then at 90 to 100° C. for 8 to 12 minutes. It can be prepared by boiling and cooling while boiling, and more preferably by adding 50 g of kelp to 1 L of water and boiling and cooling at 100° C. for 10 minutes. Producing kelp stock under the same conditions as described above further improved the deep taste and umami of Chujae No. 2 mushrooms, and it was possible to prepare a broth suitable for mushroom pretreatment due to the umami taste of kelp without bitter taste.

In addition, in the production method of pickled wasabi mushroom of the present invention, grapefruit peel, rice germ, lemon juice, lime juice, fermented persimmon and citric acid may be additionally added during the preparation of the kelp broth in step (1). , More specifically, add 45~55 g of kelp, 8~12 g of rice bran, and 8~12 g of grapefruit peel to 0.8~1.2 L of water, boil at 90~100℃ for 8~12 minutes, cool, then lemon juice 8~ It can be prepared by adding 12 mL of lime juice, 4-6 mL of lime juice, 4-6 mL of fermented persimmon, and 1.5-2.5 g of citric acid. After boiling and cooling at 100°C for 10 minutes by adding 10 g, it can be prepared by further adding 10 mL of lemon juice, 5 mL of lime juice, 5 mL of fermented persimmon and 2 g of citric acid. By adding more ingredients at the same material types and mixing ratios as described above, kelp broth could be prepared with various active ingredients derived from the ingredients, resulting in excellent quality and better taste.

In addition, in the manufacturing method of pickled wasabi mushroom in Chujae No. 2 of the present invention, the blanching of step (2) may be preferably performed at 90 to 100° C. for 3 to 5 minutes, more preferably at 100° C. You can blanch for 3 to 5 minutes at Blanching under the above conditions does not impair the flavor or texture of the mushrooms, inactivates enzymes (peroxidase, etc.) that degrade the quality of mushrooms during storage, and allows blanching to maintain the soft and chewy texture of mushrooms for a long time. there was.

In addition, in the manufacturing method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the step (3) may include washing the blanched slices, and then soaking them in kelp broth for 50 to 70 minutes, more preferably After washing the blanched section, it can be soaked in kelp broth for 60 minutes. As described above, the mushroom slices soaked in the kelp broth could be marinated so that the taste and flavor of the kelp broth were evenly and evenly distributed while maintaining the unique texture of the mushrooms.

In addition, in the manufacturing method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the dry aging in step (4) may preferably be performed at -2 to 4° C. for 4 to 6 hours, more preferably It can be dry aged at 1°C for 5 hours. Dry aging under the same conditions as described above further enhances the chewy texture of the mushrooms, and blows away some of the moisture to have long-term preservation of the pickles.

In addition, in the manufacturing method of pickled wasabi mushroom of the present invention No. 2, the pickling solution of step (5) is preferably soy sauce, cooking wine, vinegar and sugar from 1.8 to 2.2: 0.8 to 1.2: 0.8 to 1.2: 0.8. After mixing at a weight ratio of ~1.2, it can be prepared by boiling at 90~100℃ for 8~12 minutes. More preferably, soy sauce, cooking wine, vinegar and sugar are mixed at a weight ratio of 2:1:1:1 and then 100℃ It can be prepared by boiling for 10 minutes. The pickles prepared under the above conditions were prepared using only natural ingredients, so that the aftertaste was neat and the saltiness, sourness and sweetness were well mixed to further enhance the flavor of the pickles.

In addition, in the manufacturing method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the step (6) is preferably after adding the pickling solution to the dry-aged slices, and may be pickled at 4-7 ° C. for 24 to 72 hours. , More preferably, after adding the pickling solution to the dry-aged slices, it may be pickled at 4-7° C. for 48 hours. Pickling under the above conditions was able to pre-treat the mushrooms to give the mushrooms a deeper and richer flavor while properly seasoning them, and also, by first pickling in soy sauce as above before pickling in wasabi, a chewy texture unique to mushrooms It could be pickled without reducing the In addition, it is preferable to add the pickle solution in a hot state. In this case, it is possible to have a long-term preservation effect even in a low salt state.

In addition, in the manufacturing method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the dry aging in step (7) may preferably be performed at -2 to 4° C. for 4 to 6 hours, more preferably It can be dry aged at 1°C for 5 hours. Dry aging under the above conditions further improved flavor and texture, and was able to remove some moisture before tossing with wasabi.

In addition, in the manufacturing method of pickled wasabi mushrooms in Chujae No. 2 of the present invention, the aging in step (8) may preferably be aged for 2 to 4 days at 4 to 7° C., more preferably 4 to 7 It can be aged for 3 days at ℃. By aging under the same conditions as described above, it was possible to prepare a pickled mushroom that enhances the aesthetic taste by harmonizing the pre-treated mushroom slices with the spicy pungent taste of wasabi.

The manufacturing method of pickled horseradish mushroom in Chujae No. 2 of the present invention is more specifically

(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling and cooling to prepare kelp stock;

(2) blanching the sliced slices of Chujae No. 2 fresh shiitake;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);

(4) taking out the section soaked in step (3), dehydrated, and dry-aged;

(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare a pickle solution;

(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4), and then pickling at 4 to 7° C. for 24 to 72 hours;

(7) taking out the pickled slices of step (6), dehydrating them, and drying them at -2 to 4°C for 4 to 6 hours; and

(8) may include the step of tossing the dry aged slices in step (7) with wasabi and then aging it at 4 to 7 ° C for 2 to 4 days,

more preferably

(1) adding 50 g of kelp to 1 L of water, boiling at 100° C. for 10 minutes, and cooling to prepare kelp stock;

(2) blanching the sliced slices of Chujae No. 2 fresh shiitake mushrooms at 100° C. for 3-5 minutes;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1) for 60 minutes;

(4) taking out the slices soaked in step (3), dehydrating them, and drying them at 1° C. for 5 hours;

(5) preparing a pickle solution by mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 2:1:1:1 and then boiling at 100° C. for 10 minutes;

(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4), and then pickling at 4-7° C. for 48 hours;

(7) removing the pickled slices from step (6), dehydrating them, and drying them at 1° C. for 5 hours; and

(8) It may include the step of mixing the dry aged slices in step (7) with horseradish and then aging at 4 to 7° C. for 3 days.

The present invention also provides Chojae No. 2 wasabi pickled mushrooms prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Pickled Wasabi Mushrooms

(1) 50 g of kelp was added to 1 L of purified water, boiled at 100° C. for 10 minutes, and cooled to room temperature (20-25° C.) to prepare kelp stock.

(2) Slices were prepared by cutting Chujae No. 2 raw mushrooms into about 3 mm.

(3) The section prepared in step (2) was blanched at 100° C. for 3-5 minutes.

(4) After washing the blanched slices in step (3) in running water, they were soaked in the kelp broth prepared in step (1) at room temperature (20-25° C.) for 1 hour.

(5) The slices soaked in step (4) were taken out and dehydrated for 10 minutes, followed by dry aging at about 1° C. for 5 hours.

(6) Soy sauce, mirin, vinegar, and sugar were mixed in a weight ratio of 2:1:1:1 and boiled at 100° C. for 10 minutes to prepare a pickle solution.

(7) About 4-7 after adding the pickle solution in a hot state of 90-100°C prepared in step (6) in a 1:1 (w:v) ratio to the dry-aged slices in step (5) It was pickled at ℃ for 48 hours.

(8) The pickled slices in step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about 1° C. for 5 hours.

(9) The dry-aged slices in step (8) were mixed with raw wasabi in a 1:1 (w:w) ratio and then aged at about 4-7°C for 72 hours.

Preparation Example 2. Pickled Wasabi Mushrooms

(1) The astringent daebong persimmon was pre-treated by removing the gum and seeds, and refined white sugar was added to the pre-treated daebong persimmon in a 1:1 weight ratio, aged at 25° C. for 7 days, and then crushed to prepare a fermented persimmon.

(2) Add 50 g of kelp, 10 g of rice bran, and 10 g of grapefruit peel to 1 L of purified water, boil at 100°C for 10 minutes, cool to room temperature (20~25°C), lemon juice 10 mL, lime fruit juice 5 mL And 2 g of citric acid and 5 mL of the fermented persimmon in step (1) were further added (mixed) to prepare a kelp mixed broth.

(3) Wasabi pickled mushrooms were prepared in the same manner as in steps (2) to (9) of Preparation Example 1 using the kelp mixed broth prepared in step (2).

Comparative Example 1. Pickled Wasabi Mushrooms

Pickled wasabi mushrooms were prepared by the method of Preparation Example 1, but without using Chujae No. 2 raw mushrooms, and using raw matsutake mushrooms, wasabi pickled mushrooms were prepared.

Comparative Example 2. Pickled Wasabi Mushrooms

Prepared wasabi pickled mushrooms by the method of Preparation Example 1, but using 50 g of kelp in step (1), 10 g of radish, 10 g of anchovy, 10 g of jujube, 10 g of garlic and 10 g of green onion , Wasabi and Mushroom Pickles were prepared.

Comparative Example 3. Pickled Wasabi Mushrooms

Prepared wasabi pickled mushrooms by the method of Preparation Example 1, but by omitting the configuration of dry aging in steps (5) and (8), Wasabi pickled mushrooms were prepared.

Comparative Example 4. Pickled Wasabi Mushrooms

(1) 80 g of kelp was added to 1 L of purified water, boiled at 100° C. for 5 minutes, and cooled to room temperature (20-25° C.) to prepare kelp stock.

(2) Chujae No. 2 fresh shiitake mushrooms were cut into 3 m pieces to prepare slices.

(3) The section prepared in step (2) was blanched at 100° C. for 3-5 minutes.

(4) After washing the blanched section in step (3) in running water, it was soaked in the kelp broth prepared in step (1) at room temperature (20-25° C.) for 2 hours.

(5) The slices soaked in step (4) were taken out and dehydrated for 10 minutes, followed by dry aging at about 7° C. for 10 hours.

(6) Soy sauce, mirin, vinegar and sugar were mixed in a weight ratio of 1.5:1.5:0.5:1.5 and boiled at 100° C. for 20 minutes to prepare a pickle solution.

(7) About 4-7 after adding the pickle solution in a hot state of 90-100°C prepared in step (6) in a 1:1 (w:v) ratio to the dry-aged slices in step (5) It was pickled at ℃ for 48 hours.

(8) The pickled slices in step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about -5°C for 1 hour.

(9) Raw wasabi was added to the dry-aged slices in step (8) in a 1:1 (w:w) ratio, and then aged at about 4-7°C for a week.

Comparative Example 5. Pickled Wasabi Mushrooms

Prepare the pickled wasabi mushroom by the method of Preparation Example 2, but add 70 g of kelp to 1 L of purified water when preparing the kelp mixed broth in step (1), boil at 100° C. for 10 minutes, and bring to room temperature (20-25° C.) After cooling, 20 mL of lemon juice and 2 g of citric acid were further added.

Comparative Example 6. Pickled Wasabi Mushrooms

Prepare the pickled wasabi mushroom by the method of Preparation Example 2, but add 50 g of kelp, 5 g of bay leaf, and 5 g of rice to 1 L of purified water when preparing the kelp mixed broth in step (1) at 100° C. for 10 minutes After boiling and cooling to room temperature (20~25℃), add 10 mL of lemon juice, 5 mL of lime fruit juice, 5 mL of grapefruit seed extract, 3 mL of fermented persimmon, 2 mL of plum extract and 2 g of vitamin C to mix with kelp. broth was prepared.

Example 1. Sensory test of pickled wasabi mushrooms

A sensory test was carried out with the wasabi pickled mushrooms prepared by the methods of Preparation Example 1 and Comparative Examples 1 to 3. For the sensory test, 50 adult males and females were classified using the 7-point preference scale method, in which 1 point was very bad, 4 points were average, and 7 points were very good by classifying scent, taste, texture, and overall preference.

Wasabi Pickled Mushrooms Comparison division Chujae No. 2 Mushroom Kelp dry aging Preparation Example 1 ○ ○ ○ Comparative Example 1 × ○ ○ Comparative Example 2 ○ × ○ Comparative Example 3 ○ ○ ×

As a result, the pickled wasabi mushroom of Preparation Example 1, which was prepared through a dry aging process using all of the Chujae No. 2 mushrooms and kelp, was prepared using only a part of the above materials or without dry aging, the wasabi of Comparative Examples 1 to 3 Compared to pickled mushrooms, it showed higher scores in all items. Therefore, it was confirmed that by combining all three components of Chujae No. 2 mushroom, kelp and dry aging, it was possible to prepare wasabi pickled mushrooms with excellent taste and flavor and improved texture. (Table 2).

Sensory test of pickled wasabi mushrooms division incense taste texture overall sign Preparation Example 1 5.70 6.20 6.22 6.12 Comparative Example 1 5.14 4.98 5.78 4.90 Comparative Example 2 5.22 5.30 5.76 5.24 Comparative Example 3 5.18 5.10 4.64 5.30

Example 2. Sensory test of pickled wasabi mushrooms according to manufacturing conditions

The results of the sensory test performed in the same manner as in Example 1 with the pickled wasabi mushrooms of Preparation Example 1 and Comparative Example 4 are shown in Table 3 below.

Sensory test of pickled wasabi mushrooms according to manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.70 6.20 6.22 6.12 Comparative Example 4 5.26 5.34 5.50 5.40

As a result, it was confirmed that the pickled wasabi mushroom of Preparation Example 1 was more preferred by the evaluators compared to the pickled wasabi mushroom of Comparative Example 4. Therefore, it was confirmed that the flavor, taste and texture of pickled mushrooms can be further improved by preparing pickled wasabi mushrooms under the conditions of Preparation Example 1, adding ingredients, immersing, dry aging and pickling solution.

Example 3. Sensory test of pickled wasabi mushrooms according to kelp broth production conditions

The results of sensory tests conducted in the same manner as in Example 1 with the pickled wasabi mushrooms of Preparation Examples 1, 2, and Comparative Examples 5 and 6 under different kelp broth production conditions are shown in Table 4 below.

Sensory test of pickled wasabi mushrooms according to kelp broth manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.70 6.20 6.22 6.12 Preparation 2 6.48 6.60 6.50 6.56 Comparative Example 5 6.00 6.24 6.30 6.18 Comparative Example 6 6.00 6.28 6.36 6.24

As a result, Preparation Example 1 showed the lowest score, and Pickled Wasabi Mushroom of Preparation Example 2 showed the highest score. Therefore, as in Preparation Example 2, it is judged that it is preferable to prepare pickled wasabi mushrooms using kelp mixed broth prepared by mixing kelp, rice bran, grapefruit peel, lemon juice, lime fruit juice, fermented persimmon and citric acid in appropriate amounts. do.

Example 4. Comparison of salinity of slices pickled in soy sauce

The results of measuring the salinity of the slices pickled in the pickling solution in step (7) of Preparation Examples 1 and 2 are shown in Table 5 below.

Salinity (%) of slices pickled in soy sauce division Fragment of Preparation Example 1 Fragment of Preparation Example 2 salinity 1.8 1.7

As a result, in the case of the slices pickled in the pickled soy sauce of Preparation Examples 1 and 2 of the present invention, salinity of 1.7 to 1.8% is exhibited, considering that the salinity of commercially available general pickled soy sauce is about 4%, the pickled soy sauce of the present invention It was confirmed that the liquid can be manufactured as a low-salt food.

Claims (5)

(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling and cooling to prepare kelp stock;
(2) blanching the sliced slices of Chujae No. 2 fresh shiitake;
(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);
(4) taking out the section soaked in step (3), dehydrated, and dry-aged;
(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare a pickle solution;
(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);
(7) taking out the pickled slices of step (6), dehydrating them, and drying them; and
(8) A method of manufacturing pickled wasabi mushrooms in Chujae No. 2, characterized in that it comprises the step of mixing the dried slices of the step (7) with wasabi and then aging them. delete The method of claim 1,
(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling at 90-100° C. for 8-12 minutes, and cooling to prepare kelp stock;
(2) blanching the sliced slices of Chujae No. 2 fresh shiitake at 90-100° C. for 3-5 minutes;
(3) washing the blanched slices in step (2), and immersing them in the kelp broth prepared in step (1) for 50 to 70 minutes;
(4) taking out the section soaked in step (3), dehydrating, and dry aging at -2 to 4°C for 4 to 6 hours;
(5) preparing pickles by mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 and then boiling at 90-100° C. for 8-12 minutes;
(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4), and then pickling at 4-7° C. for 24 to 72 hours;
(7) taking out the pickled slices of step (6), dehydrating them, and drying them at -2 to 4°C for 4 to 6 hours; and
(8) Preparation of Pickled Wasabi Mushrooms in Chujae No. 2, characterized in that it comprises the step of mixing the dry-aged slices in step (7) with wasabi and then aging them at 4-7 ° C. for 2-4 days. Way. The method according to claim 3, wherein the kelp broth in step (1) is obtained by adding 45 to 55 g of kelp, 8 to 12 g of rice bran, and 8 to 12 g of grapefruit peel to 0.8 to 1.2 L of water at 90 to 100 ° C. After boiling and cooling for minutes, 8~12 mL of lemon juice, 4~6 mL of lime juice, 4~6 mL of fermented persimmon, and 1.5~2.5 g of citric acid are further added. manufacturing method. Chojae No. 2 wasabi pickled mushrooms prepared by the method of any one of claims 1, 3, and 4.