KR20090085996A - Using phellinus linteus method for manufacturing changachi made from kingoyster mushroom - Google Patents

Abstract

A method for preparing king oyster mushroom pickles using hot-water extract of Phellinus linteus, Glycyrrhiza root and Ziziphus fruit is provided to age king oyster mushroom in a hot-water extract of Phellinus linteus, Glycyrrhiza root and Ziziphus fruit and then mix it with fermented soy products, thereby improving the taste of the king oyster mushroom pickles. A method for preparing king oyster mushroom pickles comprises the following steps of: boiling down Phellinus linteus, Glycyrrhiza root and Ziziphus fruit in water for 1 hour; filtering the extract using a cotton cloth sieve; dipping king oyster mushroom in the extract for 24 hours; pouring a boiled sauce of soy sauce, Japanese sweet rice wine, clear strained rice wine and brown sugar to the king oyster mushroom and boiling them together; boil them down for 20 minutes and keeping them in refrigeration for 4 days; taking out the king oyster mushroom and re-boiling the filtered herbal extract; and cooling off and aging for 20 days.

Description

Manufacturing method of fresh pickled pickles with fresh mushrooms {USING PHELLINUS LINTEUS METHOD FOR MANUFACTURING CHANGACHI MADE FROM KINGOYSTER MUSHROOM}

The present invention relates to a fresh pickled pickles pickled with a situation mushroom different from the existing pickled pickles.

Pickles are pickled vegetables such as radishes, cucumbers, garlic, pepper, sesame leaves, and soaked in soy sauce, miso, red pepper paste or vinegar or eaten after a long period of time.

However, since our unique pickles are pickled in soy sauce, soybean paste, red pepper paste, vinegar, etc., they are eaten after a long time, so they are salty and spicy and irritating.

In addition, Western foods such as our unique pickles are pickles (pickles) that are stored for a long time, such as pickles or salted vegetables and vinegar, sugar, etc. It has a sour and sour characteristic, so it is suitable for western food such as pizza and it is not suitable for taste as a side dish of Korean food.

In addition, with the recent increase in health concerns, various health-related foods have been developed and marketed. Among them, there is a new pickle pickles, but in the past, it was not easy to match the tastes of various people because they made new pickles. Against this background, the development of various flavors of pickles is desired.

It is an object of the present invention to solve the problems of the conventional pickles pickles described above to add a variety of mushrooms pickled situation mushrooms.

The present invention, the state mushrooms and licorice, jujube, put water and decoction for 1 hour, and then strained in a sieve, and washed with filtered medicinal herbs and put soaked mushrooms soaked for 24 hours, soy sauce, Put the sake, sake, and brown sugar and pour the boil and boil it again to reduce the fire and cook it for 20 minutes.After cooling, put it in a container for 4 days and store it in the refrigerator. And the step of adding the situation mushrooms vacuum-packed by a predetermined amount.

In addition, it can provide tasteful pickled pickles with seasoned mushrooms, licorice and jujube to add flavor and sweet taste of soy sauce as a main ingredient, and retains moisture so that they can be eaten while savoring soft, chewy taste. It is characterized by providing a pickled mushroom pickled with a situation mushroom.

According to the present invention, by using the situation mushrooms and licorice, jujube can see the effect of improving the taste of pickles pickles.

The present invention, put the situation mushrooms and licorice, jujube, water and decoction for 1 hour, and then sifted in cotton cloth, washed with filtered medicinal herbs and put soaked mushrooms soaked for 24 hours, soy sauce, sake, Put the sake and brown sugar and pour the boil and boil it again to reduce the fire and cook for 20 minutes, and when it cools, put it in a container for 4 days and refrigerate it. The present invention relates to a fresh pickled pickled pickled pickled mushroom, which has been vacuum-packed, and a method of manufacturing the same. The fresh pickled pickled pickled pickled pickled pickled mushroom can be used to add flavor by using pickled mushrooms, licorice, and jujube. It can be used to provide fresh pickled pickles with edible mushrooms that can be eaten while savoring a soft, chewy taste.

Claims (2)

In fresh pickled pickles with fresh mushrooms, ripened by mixing mushrooms, licorice and jujube in decoctions and mixing them with soy sauce,  Clean washed situation mushrooms, licorice and jujube in water and decoction for 1 hour, filtered through sterilized cotton cloth, washed clean in filtered medicinal herbs and drained fresh mushrooms for 24 hours After soaking, add soy sauce, sake, sake, and brown sugar to it and pour the boil, boil it again, reduce the fire, cook for 20 minutes, and cool. Put it in a container and store it in the refrigerator for 4 days. Poured and pickled with pickled mushrooms, which is characterized by being aged for 20 days. In fresh pickled pickles with fresh mushrooms, ripened by mixing mushrooms, licorice and jujube in decoctions and mixing them with soy sauce,  Cleanly washed mushrooms, licorice and jujube in water and decocted for 1 hour, filtered through sterilized cotton cloth, washed thoroughly with filtered medicinal herbs and drained with fresh mushrooms for 24 hours. After soaking, add soy sauce, sake, sake, and brown sugar to it and pour the boil, boil it again, reduce the fire, cook for 20 minutes, and cool. Put it in a container and store it in the refrigerator for 4 days. After pouring and aging for 20 days, the method of manufacturing a new pickles pickled with mushrooms, characterized in that it was made.