ENOKITAKE JANGACCI AND MANUFACTURING PROCESS OF THE SAME

From the paper

Abstract

A pickled flammulina velutipes is provided to improve flavor while maintaining a nutrient component of a pickled flammulina velutipes by making a seasoning liquid including seasoning liquid and cnidium root. A method for manufacturing a pickled flammulina velutipes comprises the following steps of: drying the flammulina velutipes in 40~80 DEG C for 24~72 hours mixing 57~86.25 weight% of water, 0.3~2 weight% of sugar, 1~5 weight% of starch syrup, 1~5 weight%, 1~4 weight% of salt, 2~4 weight% of vinegar, 2.5~4 weight% of onion, 0.3~0.5 weight% of laminaria japonica, 1.45~8 weight% of apple concentrate etc and boiling materials boiling the material after adding 80~95% of solid content of the flammulina velutipes cooling the boiled flammulina velutipes for 10~60 minutes and aging the cooled flammulina velutipes.