JPS61132151A

JPS61132151A - Preparation of kimuchi (korean pickles) containing artificial crab meat

Info

Publication number: JPS61132151A
Application number: JP59254757A
Authority: JP
Inventors: Hajime Murakami; 一村上; Tatsuaki Egashira; 江頭　辰昭
Original assignee: HAYASHIKANE KANZUME
Current assignee: HAYASHIKANE KANZUME
Priority date: 1984-11-30
Filing date: 1984-11-30
Publication date: 1986-06-19

Abstract

PURPOSE:To prepare a KIMUCHI (Korean pickles) containing artificial crab meat and having balanced and improved nutrients and excellent palatability, by mixing a fish paste product to a vegetable KIMUCHI, and aging the mixture. CONSTITUTION:Chinese cabbage is salted, dehydrated under a weight for a night, and cut to a proper length (e.g. about 5cm long). An artificial crab meat produced by conventional method is cut to proper size, and mixed together with Guinea pepper, ginger, garlic and seasonings to the cut Chinese cabbage. The mixture is packed in a bag and aged for 1-2 days in a dark and cold place to obtain the objective product. The artificial crab meat harmonizes well with the Chinese cabbage, and a KIMUCHI having excellent palatability and improved nutrient can be prepared.

Description

【発明の詳細な説明】本発明はカニ棒内を加えたキムチに関するものであり、
更に詳しくは、野菜だけのキムチに、カニ棒内（魚肉練
り製品）を入れた栄養補強キムチである。従来のキムチ
は、白菜などの野菜を素材としておりますが、本発明は
、白菜などの野菜にカニ棒内を共に入れて加工し、バラ
ンスのとれた魚肉タンパク質の補強という栄養の向上を
目的としております。[Detailed Description of the Invention] The present invention relates to kimchi containing crab sticks,
More specifically, it is a nutritionally fortified kimchi that includes crab sticks (fish paste products) in kimchi made only of vegetables. Conventional kimchi is made from vegetables such as Chinese cabbage, but the present invention is made by adding crab sticks to vegetables such as Chinese cabbage to improve nutrition by reinforcing a well-balanced fish protein. I'm here.

ざらに、カニ棒内が繊維状のため白菜とも調和し、食感
が非常に向上いたします。Because the inside of the crab stick is fibrous, it blends well with Chinese cabbage and greatly improves the texture.

以下本発明の実施例を詳しく説明する。Examples of the present invention will be described in detail below.

まず、白菜に食塩を加えて、−夜重石をのせ脱水させて
、カットする。常法にて作ったカニ棒内をカットして唐
辛子、生菱、大蒜、謂昧料を加えてよく混ぜて、パック
に包装して冷暗所に１〜２日間熟成させて製品とする。First, add salt to the Chinese cabbage, put a stone on it to dehydrate it, and cut it. Crab sticks prepared in a conventional manner are cut into pieces, and chili peppers, fresh rhubarb, garlic, and seasonings are added, mixed well, packaged, and aged in a cool, dark place for 1 to 2 days to produce a product.

実施例新鮮な白菜２０Ｋｇに食塩ＩＫｇ加えてよく混合し、１
夜重石をのせて脱水する。脱水後、白菜をかるく水洗い
し、水切りを行なう。脱水した白菜を５ｃｍの長ざに切
り、この白菜１０Ｋｇならびに助宗ダラ２Ｋｇ、カニ肉
ＩＫｇ、食塩７５ｇ、卵白２５ｇ、水　１．８Ｋｇ、グ
ルソー１５ｇにて高速カッターで練り上げ、棒状に成型
し、天然色素にて塗布したのち蒸煮して作ったカニ棒内
を星ぜ、これに唐辛子１２０ｇ、生菱１００ｇ、大蒜Ｌ
ＯＯｇ１いりこのダシＩＬ、グル、ソーＢｏｇを加ねえ
てよく混ぜ、冷暗所で１〜２日間熟成を行ない、１２０
ｇ真空バックとして製品とした。Example: Add 1 kg of salt to 20 kg of fresh Chinese cabbage, mix well, and add 1 kg of salt.
Place a heavy stone on top to dehydrate. After dehydrating, lightly wash the Chinese cabbage with water and drain the water. Dehydrated Chinese cabbage is cut into 5 cm lengths, and kneaded with a high-speed cutter using 10 kg of this Chinese cabbage, 2 kg of Sukemune cod, 1 kg of crab meat, 75 g of salt, 25 g of egg white, 1.8 kg of water, and 15 g of Gourseau, shaped into a stick, and mixed with natural pigments. Starize the inside of the crab stick that was made by coating and steaming it, add 120g of chili pepper, 100g of fresh rhombus, and L of garlic.
Add OOg1 sardine dashi IL, Guru, and So Bog, mix well, and mature in a cool and dark place for 1 to 2 days.
g It was manufactured as a vacuum bag.

この製品は、カニ棒内が白菜と調和し、口あたりもよく
、栄養を補助したキムチです。This product is kimchi in which the inside of the crab stick harmonizes with the Chinese cabbage, has a pleasant texture, and is nutritionally supplemented.

Claims

[Claims]

A method for producing kimchi that adds protein depth by mixing vegetable kimchi with fish paste and aging it.