THE MANUFACTURING METHOD OF PICKED RADISH CONTAINING NATURAL-PIGMENT AND FRUIT-FLAVORED, AND THE PICKED RADISH THEREOF

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Abstract

Provided is a method for preparing pickled radishes containing a natural color and a fruit flavor. A method for preparing pickled radishes containing a natural color and a fruit flavor comprises the following steps of: washing radishes and sprinkling salt over them and aging in an aging room washing the salted radishes with purified water and cutting them dipping the salted radishes in the purified water until the salinity becomes 5-12% adding a fruit flavor and a natural color to a seasoning liquid in a ratio of 005~0.007: 0.001~0.003: 1 by weight and soaking the radishes in the seasoning liquid and aging them. The natural color is obtained by mixing a natural coloring material and an enzyme. The seasoning liquid is composed of purified water, vinegar, alcohol, citric acid, refined salt, amino acid, sodium saccharin, potassium sorbate, vitamin C and aspartame. The natural coloring material is selected from the group consisting of purple sweet potato, red cabbage, grape skin, red corn, walnut skin, acacia leaf, Caryophylli Flos, Salvia miltiorrhiza, Rubia cordifolia, green tea leaf, Punica granatum, black tea leaf, Cassia tora, Rumex crispus, Houttuynia cordata, Saururus chinensis, Chestnut bark, Inonotus obliquus, Schisandra fruit and Persicaria tinctorium. The enzyme is selected from the group consisting of cellulose, arabanase and beta-1,4-glucanase.