MANUFACTURING METHOD OF ALLIUM HOOKERI JANGAJJI

PURPOSE: A producing method of pickled Allium hookeri with excellent taste is provided to offer anticancer, blood purification, bowel movement promotion, and diabetes symptom treating functions. CONSTITUTION: A producing method of pickled Allium hookeri comprises the following steps: salting 100 parts of Allium hookeri leaves by weight, 5-15 parts of Allium hookeri rachis by weight, and 20-30 parts of rachis roots by weight in salt water, and aging the Allium hookeri ingredients at 15-25 deg. C for 4-6 hours(S101); removing the moisture from the aged Allium hookeri ingredients(S103); mixing the Allium hookeri ingredients with 80-100 parts of soy sauce by weight, 3-5 parts of vinegar by weight, 80-100 parts of sugar by weight, and 200-300 parts of yellow soil water by weight, and heating the mixture(S105); adding 10-20 parts of Allium hookeri powder by weight to 100 parts of heated mixture by weight(S107); and low temperature aging the mixture at 10-15 deg. C for 25-35 days(S109). [Reference numerals] (AA) Start; (BB) Finish; (S101) Aging Allium hookeri; (S103) Removing the moisture; (S105) Mixing and heating; (S107) Mixing Allium hookeri powder; (S109) Low-temperature aging