KR100961243B1 - 심황과 갈치를 첨가한 김치 및 그의 제조방법 - Google Patents
심황과 갈치를 첨가한 김치 및 그의 제조방법 Download PDFInfo
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- KR100961243B1 KR100961243B1 KR1020090097650A KR20090097650A KR100961243B1 KR 100961243 B1 KR100961243 B1 KR 100961243B1 KR 1020090097650 A KR1020090097650 A KR 1020090097650A KR 20090097650 A KR20090097650 A KR 20090097650A KR 100961243 B1 KR100961243 B1 KR 100961243B1
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- South Korea
- Prior art keywords
- kimchi
- dried
- broth
- turmeric
- bone
- Prior art date
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 44
- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 23
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- 235000013976 turmeric Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims 2
- 244000008991 Curcuma longa Species 0.000 title description 16
- 239000000470 constituent Substances 0.000 title description 3
- 241001125843 Trichiuridae Species 0.000 title 1
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
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- 235000019688 fish Nutrition 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
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- 235000019513 anchovy Nutrition 0.000 claims abstract description 10
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- 239000000203 mixture Substances 0.000 claims description 10
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 9
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- 210000001185 bone marrow Anatomy 0.000 description 2
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- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
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- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
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- 240000009164 Petroselinum crispum Species 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
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- 239000002537 cosmetic Substances 0.000 description 1
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- 210000002414 leg Anatomy 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
Claims (3)
- 갈치와 고춧가루, 멸치액젓과 강정 새우젓을 넣어 고춧가루와 잘 배합한 후, 사골육수를 넣어 잘 배합하고, 맛의 간을 맞춘 후, 앙념류에 과채발효액이 첨가된 양념장과 배추는 개체당 중량이 2.5~2.8 kg의 300포기의 배추를 기준으로 한 것으로, 배추를 4등분하여 소금물에 절인 후 흐르는 물로 세척하고, 자연 탈수시켜 준비한 절임 배추를 이용하여 김치를 제조하는 방법에 있어서,상기 양념장에 건어물인 건멸치 3kg, 건다시마 0.3kg, 건새우 0.5kg을 솥에 넣고 10리터(ℓ)의 물을 함께 넣어 끓이다가 물이 끓으면, 건가다랭이 3~5g, 생무우 1개, 대파 3뿌리, 양파 3개를 넣어 30~40분 동안 끓인 후, 건더기를 건져내어 체에 거르고, 건어물 육수를 회수하여 식인 건어물 육수(2)를 상기 사골 육수에 대비 1:1로 더 첨가하고,상기 앙념류에 심황 0.5~1kg을 첨가시켜 양념장(4)으로 잘 버무려 절임배추의 사이사이에 골고루 넣어 김치로 제조되는 것을 특징으로 하는 심황과 갈치를 첨가한 김치의 제조방법
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KR1020090097650A KR100961243B1 (ko) | 2009-10-14 | 2009-10-14 | 심황과 갈치를 첨가한 김치 및 그의 제조방법 |
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KR1020090097650A KR100961243B1 (ko) | 2009-10-14 | 2009-10-14 | 심황과 갈치를 첨가한 김치 및 그의 제조방법 |
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KR100961243B1 true KR100961243B1 (ko) | 2010-06-03 |
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KR1020090097650A KR100961243B1 (ko) | 2009-10-14 | 2009-10-14 | 심황과 갈치를 첨가한 김치 및 그의 제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101645688B1 (ko) * | 2015-12-14 | 2016-08-04 | 전윤자 | 우엉이 첨가된 김치 및 그의 제조방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100820139B1 (ko) * | 2007-05-07 | 2008-04-08 | 신동식품(주) | 황태육수가 함유된 김치 양념 및 그것을 이용하여 제조한황태김치 |
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2009
- 2009-10-14 KR KR1020090097650A patent/KR100961243B1/ko not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100820139B1 (ko) * | 2007-05-07 | 2008-04-08 | 신동식품(주) | 황태육수가 함유된 김치 양념 및 그것을 이용하여 제조한황태김치 |
Non-Patent Citations (1)
Title |
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기사 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101645688B1 (ko) * | 2015-12-14 | 2016-08-04 | 전윤자 | 우엉이 첨가된 김치 및 그의 제조방법 |
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