KR100334396B1 - Process of fresh mugwort KIMCHI - Google Patents

Abstract

The present invention relates to a manufacturing method of making kimchi using raw mugwort as a main ingredient, more specifically, the fragrant aroma unique to mugwort is excellently preserved, the flavor is good using natural seasoning instead of chemical seasoning, and the nutrition of fresh mugwort is intact. The present invention relates to a method of preparing fresh mugwort kimchi, which is not only excellent in flavor and taste, but also long-term preservation.

This is marinated in 3% of sun salt 38% prepared with fresh mugwort, washed for 20 minutes, dried and dehydrated. 9 parts of mustard leaves are also washed and cut into wormwood 3cm. Prepare 4.5 parts by weight of green onions and 1.5 parts by weight of red peppers at 0.5cm intervals. 5 parts by weight, 4 parts by weight of parsley, 4 cm by weight, 6 parts by weight of pear and 5 parts by weight of onion are prepared by cutting, then 3.5 parts by weight of garlic, 1 part by weight of shrimp milk, 4.5 parts by weight of anchovy milk, 2 parts by weight of red pepper powder, glutinous rice Make seasoning by mixing 3.5 parts by weight of grass, 3.5 parts by weight of maltose syrup, 0.5 parts by weight of sugar, and 6 parts by weight of purified water, and the mugwort, mustard leaf, green onion, red pepper, chives, parsley, pear and onion prepared by slicing in the above sauce Mixing and mixing 0.5 parts by weight of re-decontamination put together to produce a fresh mugwort kimchi is an invention that can be achieved.

Description

Process of fresh mugwort kimchi {Process of fresh mugwort KIMCHI}

The present invention relates to a manufacturing method of making kimchi using raw mugwort as a main material,

More specifically, the unique aroma of mugwort is preserved excellently, and the flavor is good by using natural seasoning instead of chemical seasoning, and the nutrition and freshness of fresh mugwort are preserved as it is, and the flavor and palatability are excellent. It relates to a kimchi production method.

In general, wormwood is a perennial herb belonging to the Asteraceae family and has long been regarded as a plant with mysterious effects. It is often used as a medicine and has been used for abdominal pain, vomiting and hemostasis.

Mugwort is a pollution-free plant that grows well in fertile land without fertilizers or pesticides. It is an alkaline food that improves acid constitution and cleans blood.

It is also a plant rich in chlorophyll, vegetable fiber, minerals and vitamins that act as an anticancer agent.It is a powerful antidote that breaks down various toxins and releases it to the body. It becomes the stomach and strengthens it.

Despite the superiority of mugwort, it has not been developed as an edible way of eating for everyday consumption because it is only used in the form of foods of national mugwort soup or mugwort rice cake.

Therefore, the purpose of the present invention is to put mustard leaves and green onions, red pepper, chives, parsley, pears, onions, salted in salted sun salt, garlic, ginger, shrimp milk, anchovy milk, red pepper powder, glutinous rice paste By producing the scent, the fragrant aroma unique to mugwort is preserved excellently, and the flavor is good by using natural seasoning instead of chemical seasoning. To provide a method of manufacturing fresh mugwort kimchi.

Hereinafter, preferred embodiments of the present invention will be described in detail.

Pickled 38% by weight of sun-dried salt 3% prepared for 20 minutes, washed, dried and dehydrated, washed 9 parts by weight of mustard leaves and cut into wormwood size 3cm to prepare, 4.5 parts by weight of leek, 1.5 parts by weight of red pepper diagonally sliced at 0.5cm intervals, chives 5 4 parts by weight, buttercup, 4 parts by weight, 6 parts by weight of pear and 5 parts by weight of onion are sliced and prepared.

Then, 3.5 parts by weight of garlic, 1 part by weight of shrimp milk, 4.5 parts by weight of anchovy milk are ground and mixed with 2 parts by weight of red pepper powder, 3.5 parts by weight of glutinous rice paste, 3.5 parts by weight of malt starch, 0.5 parts by weight of sugar, and 6 parts by weight of purified water. .

Raw mugwort, mustard leaf, leek, red pepper, chives, parsley, pear and onion, prepared by slicing in the above mixture, mix with the seasoning and mix with 0.5 parts by weight of re-salting to make a fresh mugwort kimchi.

At this time, the fresh mugwort is most preferably used in March produced.

Such a present invention can be preserved in a fresh and aromatic taste as well as to preserve the unique taste and aroma of fresh mugwort by rinsing and dehydrating to 3% sun salt 3% prepared with 38 parts by weight of fresh mugwort.

In addition, 9 parts by weight of mustard leaves are also washed and cut into wormwood sizes 3 cm, 4.5 parts by weight of leek and 1.5 parts by weight of red pepper are sliced diagonally at 0.5 cm intervals, 5 parts by weight of leek and 4 parts by weight of parsley, and 4 parts by weight of pear. After preparing 5 parts by weight of onion, chopped garlic, 3.5 parts by weight of garlic, 1 part by weight of shrimp, 4.5 parts by weight of anchovy milk, 2 parts by weight of red pepper powder, 3.5 parts by weight of glutinous rice paste, 3.5 parts by weight of malt starch, 0.5 parts by weight of sugar Mix with 6 parts by weight of seasoning and make seasoned kimchi by making seasoned kimchi, mix mustard, mustard, mustard leaf, leek, red pepper, chives, parsley, pear and onion, mix with the seasoning and mix with 0.5 parts by weight It can be stored for 28 days in refrigerated storage at less than 10 ℃ at 5% salinity.

As a result of the sensory test on the 20 men and women 20 women of pyeongpyeong kimchi of the present invention as described above, 37 respondents said that the taste is good, 3 respondents said that the taste was good, 35 respondents said that the texture is good Since there were 5 respondents, raw mugwort kimchi made with the manufacturing method of the present invention was preserved with excellent taste and aroma as it is, leaving a fresh and fragrant taste, resulting in a new taste and aroma different from conventional kimchi. The texture was found to be excellent.

In addition, 36 respondents said that they were high in the general symbol diagram carried out with the questionnaire, and 4 respondents said that they were moderate, and received excellent overall evaluation.

Therefore, the production of fresh mugwort kimchi according to the manufacturing method of the present invention will contribute to the dietary culture of the people and contribute to the increase of exports by increasing the globalization and commercialization of our kimchi.

Although the above-described present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such variations and modifications are within the scope of the appended claims. .

As described above, the present invention is re-desalted while seasoning made of garlic, ginger, shrimp milk, anchovy milk, red pepper powder, glutinous rice paste by cutting mustard leaves and green onions, red peppers, chives, parsley, pears, and onions. The production of fresh mugwort kimchi is not only able to provide fresh mugwort kimchi suitable for Korean taste, but also has high medical effect and contributes to the health of the people. The effect is to increase exports to foreign countries.

Claims (3)

Put mustard leaves, green onion, red pepper, chives, parsley, pear and onion in salted mugwort, mixed with seasoning made with garlic, ginger, shrimp milk, anchovy milk, red pepper powder, glutinous rice, malt syrup, purified water, and sugar Fresh mugwort kimchi production method characterized in that. The method according to claim 1, The mugwort is chopped 38 parts by weight in 3cm size and salted in 3% salted for 20 minutes in salted and sun-dried by sun-dried kimchi production method characterized in that dehydrated. The method according to claim 1, The seasoning is 9 parts by weight of mustard leaves sliced at 3cm intervals, the leek is cut diagonally at 0.5cm intervals, red pepper 1.5 parts by 0.5cm intervals cut diagonally, 5 parts by weight, parsley 4 parts by 4cm long, pear 6 parts by weight and 5 parts by weight of onion, garlic, 3.5 parts by weight, shrimp milk 1 part, anchovy milk 4.5 parts, sugar 0.5 parts, glutinous rice paste 3.5 parts, red pepper powder 2 parts, malt starch 3.5 parts Method of producing raw mugwort kimchi, characterized in that the liver was put in toss and mixed with 0.5 parts by weight of recontamination.