KR101054256B1 - How to prepare fresh kimchi using mustard and broccoli - Google Patents

Abstract

The freshly prepared kimchi production method using the present invention freshly and broccoli, freshly prepared step of rinsing in salt water for 4 hours after washing freshly 100 parts by weight; Broccoli preparation step of washing 20 parts by weight of broccoli and marinated in brine for 2 hours; Dehydration step of draining the freshly picked fresh and the broccoli in brine, washed in water and then drained; 2 parts by weight of fresh shrimp, 15 parts by weight of salt, 14 parts by weight of anchovy sauce, 5 parts by weight of red pepper powder, 1.2 parts by weight of garlic, 1.2 parts by weight of ginger, 2 parts by weight of onion, and 3.5 parts by weight of red pepper Seasoning cow preparation step of preparing seasoning cattle; And mixing the pickled freshly and broccoli and then toss the prepared condiments. According to this, the active ingredient which has freshly and broccoli is contained, content of essential nutrients, such as vitamin C, becomes high, salinity and calories are low, it can be consumed as a diet healthy food, and it can manufacture nutritious flavored kimchi.

Description

LET MUSTARD KIMCHI PROCESS OF MANUFACTURE THAT USE LEAF MUSTARD AND BROCCOLI}

The present invention relates to a fresh kimchi, and more particularly, to a method of producing fresh kimchi using fresh and broccoli containing the active ingredients of fresh and broccoli, the content of essential nutrients can be increased.

Gad is one- or two-year-old herb belonging to the Chinese cabbage family, similar to Chinese cabbage.

Indigenous gat is reddish brown. Dolsan gat is pale green with leafy flesh, with some wrinkles on the leaf side, and its stem is wide and thick, but has a unique aroma.

In particular, Dolsan gad was introduced in Japan in Seguji, Uduri-ri, Dolsan-eup, Yeosu-si, 60 years ago, and was gradually improved. It is now called Dolsan-gat, and it is confirmed that it is cultivated in Yeosu.

Dolsan-Gat is rich in moisture, protein, fat, ash, carbohydrates, fiber, calcium, phosphorus, iron, potassium, sodium, etc., and contains various vitamins, beta-carotene, and other free sugars, free acids, and free amino acids. It contains.

In particular, it is rich in calcium and iron and contains more beta-carotene than other leafy vegetables. In addition, it contains folic acid and is low in dietary fiber compared to conventional gat.

Such Dolsan Gat is mainly used for producing Gat Kimchi, and the traditional Gat Kimchi using Dolsan Gat contains useful ingredients and efficacy of Gat, but Gat Kimchi has a uniform manufacturing method, taste and efficacy, and therefore taste and efficacy. The development of freshly kimchi that can be increased is required.

Therefore, the problem to be solved by the present invention is that the active ingredient has a fresh and broccoli, the content of essential nutrients such as vitamin C is high, salinity and calories are lowered, can be consumed as a diet healthy diet, nutritional flavor It is to provide a fresh kimchi production method using a fresh and broccoli to make.

In order to solve the above problems, the method of preparing freshly kimchi using freshly prepared broccoli according to an embodiment of the present invention comprises: a freshly prepared step of washing freshly 100 parts by weight and then salting for 4 hours in brine; Broccoli preparation step of washing 20 parts by weight of broccoli and marinated in brine for 2 hours; Dehydration step of draining the freshly picked fresh and the broccoli in brine, washed in water and then drained; 2 parts by weight of fresh shrimp, 15 parts by weight of salt, 14 parts by weight of anchovy sauce, 5 parts by weight of red pepper powder, 1.2 parts by weight of garlic, 1.2 parts by weight of ginger, 2 parts by weight of onion, and 3.5 parts by weight of red pepper Seasoning cow preparation step of preparing seasoning cattle; And mixing the pickled freshly and broccoli and then toss the prepared condiments.

10 parts by weight of oysters may be further mixed in the seasoning step.

According to another embodiment of the present invention, a freshly prepared kimchi manufacturing method using freshly prepared broccoli includes: preparing freshly washed 100 parts by weight of freshly pickled in salted water for 4 hours; After washing 20 parts by weight of broccoli, broccoli preparation step for 5 minutes in boiling water at 100 ℃; Dehydration step of draining the freshly picked fresh and the broccoli in brine, washed in water and then drained; 2 parts by weight of fresh shrimp, 15 parts by weight of salt, 14 parts by weight of anchovy sauce, 5 parts by weight of red pepper powder, 1.2 parts by weight of garlic, 1.2 parts by weight of ginger, 2 parts by weight of onion, and 3.5 parts by weight of red pepper Seasoning cow preparation step of preparing seasoning cattle; The method of producing a fresh kimchi using freshly and broccoli comprising the step of mixing the pickled fresh and broccoli and then toss the prepared seasoning.

According to the method of manufacturing freshly kimchi using freshly and broccoli according to the present invention, the active ingredient which has freshly and broccoli is contained, the content of essential nutrients such as vitamin C is high, and salinity and calories are low, so it can be consumed as a dietary healthy diet. Can, and has the effect of producing nutritious flavored fresh kimchi.

Specific details of other embodiments are included in the detailed description and drawings.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various other forms, and it should be understood that the present embodiment is intended to be illustrative only and is not intended to be exhaustive or to limit the invention to the precise form disclosed, To fully disclose the scope of the invention to a person skilled in the art, and the invention is only defined by the scope of the claims.

Hereinafter, with reference to the accompanying drawings it will be described in detail with respect to the freshly prepared kimchi manufacturing method using the fresh and broccoli according to the present invention.

1 is a block diagram showing the manufacturing step of the method of manufacturing a fresh kimchi using fresh and broccoli according to an embodiment of the present invention, referring to Figure 1 manufacturing a fresh kimchi using fresh and broccoli according to an embodiment of the present invention The method includes a fresh preparation step 101, a broccoli preparation step 102, a dehydration step 103, a seasoning bovine preparation step 104, and a sowing step 105.

In the freshly prepared step 101, the first screen is to select the gat, when picking the gat, the stem is soft and fresh, but if you immerse the kimchi with a lot of moisture, it is easily retired, so choose a relatively low one, the length of about 30cm Choose.

Thus, 100 parts by weight of freshly picked fresh water are washed to remove foreign substances and soaked in salted water for 4 hours.

Here, Gad may use Dolsan Gad grown mainly in Yeosu.

In the broccoli preparation step (102), the broccoli is first selected. When selecting the broccoli, the buds are hard, dark green, and well shaped.

Thus, 20 parts by weight of the selected broccoli is washed in clean water to remove foreign matters, cut to a good size and soaked in salted water for 2 hours.

In the dehydration step (103), pickled fresh and broccoli are removed from the brine, washed in water, and then squeezed by hand to remove the freshly pickled fresh and broccoli.

In the seasoning beef preparation step 104, 2 parts by weight of fresh shrimp, 15 parts by weight of salt, 14 parts by weight of anchovy sake, 5 parts by weight of red pepper powder, 1.2 parts by weight of garlic, 1.2 parts by weight of ginger, 2 parts by weight of onion Prepare the seasoning beef by mixing parts by weight and 3.5 parts by weight of red pepper. At this time, 10 parts by weight of oysters may be further mixed.

In the tossing step 105, 20 parts by weight of pickled broccoli is mixed with 100 parts by weight of freshly pickled fresh water and then seasoned with seasoning.

As described above, the method of preparing freshly kimchi using freshly prepared broccoli according to the exemplary embodiment of the present invention may include the freshness and freshly broccoli, which are described below.

The benefits of Gad can eliminate bad poisons in the kidneys, brighten the eyes and ears, smooth the stool, stop the cough and keep the stomach comfortable and warm.

In addition, gat has a medicinal effect on old cough, gingivitis, hemorrhoids, vomiting and arthritis depending on the prescription.

Broccoli is known to be a vegetable rich in vitamin A (beta carotene) and vitamin C because it contains sulforaphane and indole-3-carbinol.

<Examples>

Wash 100Kg of freshly picked 30cm length to remove foreign substances and soak in salted water for 4 hours.

Wash 20Kg of broccoli to remove foreign matter, cut it into a good size, and soak it in salted water for 2 hours.

Pickled fresh and broccoli are drained from brine, washed and drained.

Prepare seasoning beef by mixing 8Kg of glutinous rice paste, 10Kg of oysters, 2Kg of fresh shrimp, 15Kg of salt, 14L of anchovy fish sauce, 5Kg of red pepper powder, 1.2Kg of garlic, 1.2Kg of garlic, 2Kg of onion, and 3.5Kg of pepper.

Mix 100kg of freshly pickled fresh broccoli with 20kg and mix with seasoning beef.

Freshly prepared kimchi prepared in the same manner as in the above example may be consumed without aging or ingested after aging. When aging, the freshly prepared kimchi is mixed in a jar and aged at 10 ° C. for 90 days.

The components of the freshly prepared kimchi prepared in the same manner as in the above example were analyzed before and after ripening, and the results of the component analysis are shown in Table 1 below.

TABLE 1

Ingredient analysis result of freshly kimchi

Analysis Item content unit Item content unit Immaturity Aging (90 days) Immature Aging (90 days) calorie 26 42 / 100g Aspartic acid 362.1 293.2 / 100g moisture 85.1 87.1 g / 100g Serine 152.7 126.2 / 100g Fat 1.0 0.9 g / 100g Glutamine 621.1 533.5 / 100g protein 3.3 3.3 g / 100g Glycine 164.7 150.1 / 100g Ash 4.5 3.6 g / 100g Histidine 57.6 53.2 / 100g carbohydrate 6.1 5.1 g / 100g Threonine 131.3 146.6 / 100g Dietary Fiber 4.5 3.9 g / 100g Arginine 86.2 62.3 / 100g PH 4.6 4.3 g / 100g Alanine 193.6 215.9 / 100g Salinity 4.16 2.8 g / 100g Proline 76.0 156.9 / 100g Total 0.57 0.9 g / 100g Cysteine 9.6 - / 100g Amino nitrogen 159.6 212.6 / 100g Tyrosine 56.6 61.1 / 100g Na 1209.5 860.9 / 100g Balin 152.4 166.3 / 100g Ca 69.9 86.7 / 100g Methionine 57.4 70.5 / 100g K 522.1 535.1 / 100g Lee Sin 189.7 178.0 / 100g Fe 1.3 1.2 / 100g Isoleucine 112.9 136.8 / 100g P 60.6 69.7 / 100g Leucine 181.9 208.7 / 100g Vitamin A 0.0 23.9 IU / 100g Phenylalanine 123.4 137.3 / 100g Vitamin C 36.1 6.5 / 100g Vitamin E 0.05 0.0 / 100g Lactobacillus 7.6 * 10 ⁶ 1.7 * 10 ⁷ cfu / g

When preparing freshly kimchi by mixing freshly and broccoli according to the present invention, the freshly aged kimchi as shown in Table 1 lowers the salinity causing various adult diseases and high blood pressure.

And calories are also lower than the existing freshly kimchi can be consumed as a new generation diet health food, and also contains a large amount of vitamins.

The fresh kimchi before aging may contain a large amount of vitamin C, which is 55 mg to 70 mg of adult male and female daily doses, close to 50% of the daily recommended amount per 100 g.

In addition, the freshly prepared kimchi as shown in Table 1 is low in dietary fiber content is suitable for children or elderly people who can not digest well.

Hereinafter, a method of manufacturing a fresh kimchi using a mustard and broccoli according to another embodiment of the present invention will be described based on differences from the method of preparing a fresh kimchi using a mustard and broccoli according to an embodiment of the present invention.

The freshly prepared kimchi manufacturing method using freshly and broccoli according to another embodiment of the present invention is washed with 20 parts by weight of broccoli in the broccoli preparation step to remove foreign substances, except for boiling for 5 minutes in boiling water at 100 ℃ It is the same as the method of producing fresh kimchi using fresh and broccoli according to the embodiment.

1 is a block diagram showing the manufacturing steps of the method of producing a fresh kimchi using fresh and broccoli according to an embodiment of the present invention.

Claims (3)

Freshly preparing 100 parts freshly washed and then marinated in brine for 4 hours; Broccoli preparation step of washing 20 parts by weight of broccoli and marinated in brine for 2 hours; Dehydration step of draining the freshly picked fresh and the broccoli in brine, washed in water and then drained; 2 parts by weight of fresh shrimp, 15 parts by weight of salt, 14 parts by weight of anchovy sake, 5 parts by weight of red pepper powder, 1.2 parts by weight of garlic, 1.2 parts by weight of ginger, 2 parts by weight of onion, 3.5 parts by weight of red pepper, oyster Seasoning cattle preparation step of preparing a seasoning cattle by mixing 10 parts by weight; The method of producing a fresh kimchi using freshly and broccoli comprising the step of mixing the pickled fresh and broccoli and then toss the prepared seasoning. delete delete

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