PURPOSE: A manufacturing method of greens side dish is provided to extend the storage period more than 4 weeks without losing the original taste and flavor.CONSTITUTION: A food material thinned out or trimmed are washed and parboiled in the boiling water for a predetermined time. The parboiled food material is strained, and seasoned or stir-fried with spice. In the parboiling water, 0.1-2% of salt mixture consisting of yeast extract, calcium, seaweed extract, starch enzymatic lysate and salt is added. The food material is at least one kind selected from the group of vegetables, wild edible greens and mushrooms. The spice is at least one selected from the group of garlic, leek, salt, soy sauce, red pepper paste, soybean paste, powdered sesame, seasonings, sesame oil and perilla oil. The salt mixture includes at least one organic acid compound selected from the group of citric acid, vitamin C, tartaric acid, succinic acid, acetic acid, lactic acid and tannin acid. Calcium is at least one selected from the group consisting of shell calcium which is obtained by plasticizing shell, calcium gluconate, calcium lactate and calcium carbonate. Shell is at least one selected from the group consisting of oyster, conch, abalone, clam, Manila clam and cockle. When cooling the parboiled greens before seasoning, the greens are cooled in the cold water(-0deg.C) with ice.COPYRIGHT KIPO 2013본 발명은 10℃의 냉장 상태에서 적어도 4주간 유통 기한을 가질 수 있도록, 식감과 맛, 향, 조직 감을 유지할 수 있는 나물 반찬의 제조 방법에 관한 것으로서, 데치기 과정과 양념무침/볶음 과정에 있어, 효모추출물, 칼슘, 해조추출물, 소금을 함유한 소금 혼합물을 사용하는 방법을 제시한다
