USING PHELLINUS LINTEUS METHOD FOR MANUFACTURING CHANGACHI MADE FROM KINGOYSTER MUSHROOM

From the paper

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.