Provided is a method of manufacturing a health
functional food, which includes step (S1) of preparing a red
ginseng fermentation powder mixed with red
ginseng, black
ginseng, ginger, bellflower, and jujube, step (S2) of preparing a medicinal
powder mixed with Bikal skullcap (
Scutellaria baicalensis), Amur Corktree (
Phellodendron amurense),
gardenia (
Gardenia jasminoides), Purslane (
Portulaca oleracea), Chameleon
plant (
Houttuynia cordata), tea
plant (
Camellia sinensis), Beefsteak
plant (
Perilla frutescens var. crispa),
Cuscuta chinensis Lam,
Cistanche Deserticola,
Asparagus cochinchinensis, rehmania root (
Rehmannia glutinosa), steamed rehmania root,
Thuja Orientalis Seed (Seed of
Platycladus orientalis fruit),
Rubus coreanus, Reishi
mushroom (
Ganoderma lingzhi), and
Acorus gramineu, step (S3) of preparing a grain mixture mixed with rice,
white rice barley (
Hordeum distichon), glutinous rice, corn,
Foxtail millet (
Setaria italica), black sesame, perilla,
Coix lacryma-jobi,
brown rice,
sorghum, fermented soybean, Canavalia ensiformis, chickpea (Cicer arietinum), buckwheat, green
gram (
Vigna radiata), and oat, step (S4) of preparing a vegetable mixture mixed with sea
bamboo shoot, carrot,
burdock root,
lotus root, cinnamon, water parsley (Oenanthe), broccoli,
kelp, and cabbage.