PURPOSE: A processing method of wild edible greens for rice mixed with vegetables and beef, and the wild edible greens processed by the method are provided to use an edible phosphoric acid solution for removing an enamel layer from the surface of the wild edible greens.CONSTITUTION: A processing method of wild edible greens for rice mixed with vegetables and beef comprises the following steps: removing inedible parts and foreign materials from the wild edible greens(A) removing an enamel layer from the surface of the wild edible greens(B) parboiling the wild edible greens(C) dehydrating and drying the parboiled wild edible greens, and soaking the wild edible greens in water(D) mixing the water-soaked wild edible greens with additional ingredients(E) and vacuum packaging the mixture(F). The enamel layer is removed from the wild edible greens by dipping the wild edible greens in an edible phosphoric acid solution containing 30-120pm of edible phosphoric acid for 2-6 hours at 15-25 deg C, and neutralizing the wild edible greens by dipping the wild edible greens in neutralizing fluid for 6-12 hours at 15-25 deg C.COPYRIGHT KIPO 2013[Reference numerals] (AA) First preprocessing step(A) (b1) Producing edible phosphate solution (b2) Removing an epithelial cell-enamel layer (b3) Neutralizing (BB) Enamel layer removing step(B) (c1) Producing an antioxidant solution (c2) Heating and parboiling (c3) Adding a calcium agent (CC) Parboiling step(C) (d1) Dehydrating and inserting into a tray (d2) Drying (d3) Soaking in water (DD) Second preprocessing step(D) (e1) Finely cutting and roasting wild edible greens (e2) Rapidly freezing (e3) Roasting red pepper paste (e4) Mixing (EE) Mixing step(E) (FF) Packaging step(F)본 발명은 비빔밥용 산나물의 가공방법 및 이 가공방법에 의해 가공된 비빔밥용 산나물에 관한 것으로, 구체적으로는 산나물의 가공 시, 식용인산용액을 이용하여 상기 산나물의 표피에 형성된 에나멜 층을 제거하는 공정을 추가함으로써 체내 소화력을 향상시키고, 아울러, 상기 산나물의 데침공정 시, 항산화용액 및 칼슘용액을 이용하여 항산화 반응 및 칼슘제제 결합반응을 일으킴으로써 산나물 고유의 색과 맛을 그대로 유지시킬 수 있을 뿐만 아니라, 또한, 상기 산나물의 무침공정 시, 들기름을 이용
