PRODUCTION OF PICKLED MUSHROOM HAVING IMPROVED STORABILITY AND MOBILITY WHILE CONTAINING NUTRIENTS, TASTE AND FLAVOR OF MUSHROOM BY MIXING DRIED MUSHROOMS WITH RED PEPPER PASTE

摘要

PURPOSE: A method of making pickled mushroom by mixing dried mushrooms with red pepper paste in a weight ratio of 2.5 to 3.5:1.5 to 2.5 is provided. The pickled mushroom has improved storability and mobility while containing nutrients, taste and flavor of the mushroom. CONSTITUTION: A mushroom is cut into a predetermined size, washed with water, heated with steam at 100deg.C or more and then dried with warm air. The dried mushroom is mixed with red pepper paste in a weight ratio of 2.5 to 3.5:1.5 to 2.5, based on the weight of fresh mushroom and aged at 5 to 7deg.C for 15 days or more. The mushroom is selected from Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes, Agaricus bisporus, Pleurotus eryngii, Sarcodon aspratus, Tricholoma matsutake, Calocybe gambosa and Ramaria botrytis. The red pepper paste is selected from the group consisting of: regular red pepper paste; garlic red pepper paste; herbal red pepper paste containing Angelicae Gigantis Radix, Glycyrrhizae Radix or Astragali Radix; and seasoned red pepper paste containing sesame, black pepper, green onion or vinegar.