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MAKING METHOD FOR SEASONED AND DRIED YELLOW CORVINA USING WILD PLANTS ENZYME
MAKING METHOD FOR SEASONED AND DRIED YELLOW CORVINA USING WILD PLANTS ENZYME
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机译：利用野生植物酶制制黄豆干的方法
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摘要
The purpose of the present invention is to provide a method for manufacturing dried yellow corvina seasoned with a wild grass enzyme comprising: a step for preparing ingredients for the enzyme by preparing wild grasses including Ganoderma tsugae, Coriolus versicolor, Ulmus davidiana, Catalpa ovata, Eucommia ulmoides, Rhus verniciflura, Liriope platyphylla, Paeonia lactiflora, Atractylodes japonica, and Selaginella involvens and fermented gingko nut liquor in the weigh ratio of 10:1; a step for obtaining the wild grass enzyme by mixing the ingredients with pumpkin extract and sponge gourd extract in the weight ratio of 1:1:1 and fermenting them for 3 years; a step for mixing the wild grass enzyme with red pepper paste and dried yellow corvina meat in the weight ratio of 1:3:10, then aging it for 30 days; and a step for mixing the aged dried yellow corvina meat with honey, red ginseng, sesame seeds, soy sauce, and starch syrup in the weight ratio of 10:1:0.5:0.2:0.1:0.1, then packing it. The present invention is very useful since the dried yellow corvina meat is aged with the red pepper paste and wild grass enzyme so having tender and chewy texture, and the wild grass enzyme and red ginseng, a minor ingredient, remove a fishy smell of the dried yellow corvina, and medicinal effects by the wild grass enzyme, fermented gingko nut liquor, and red ginseng used for manufacturing the seasoned dried yellow corvina are expected.
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