KR101663424B1 - Method of producing a canned roast kimchi - Google Patents
Method of producing a canned roast kimchi Download PDFInfo
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- KR101663424B1 KR101663424B1 KR1020150084227A KR20150084227A KR101663424B1 KR 101663424 B1 KR101663424 B1 KR 101663424B1 KR 1020150084227 A KR1020150084227 A KR 1020150084227A KR 20150084227 A KR20150084227 A KR 20150084227A KR 101663424 B1 KR101663424 B1 KR 101663424B1
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- kimchi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
- B65D81/2038—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum with means for establishing or improving vacuum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
According to the present invention, there is provided a method of manufacturing a canned kimchi, comprising the steps of: preparing a kimchi and aging the kimchi at a temperature of 5 캜 for 2 months or longer to make the pH of the kimchi be 3.5 to 4.5; A second step of vertically cutting the aged kimchi in the first step so as to have a length of 2 to 5 cm by manual operation; A third step of dewatering the kimchi broth of the kimchi which has been vertically cut in the second step; A fourth step of adding cooking oil to the steam jacket of the double jacket and boiling the cooking oil; A fifth step of putting the dehydrated kimchi dewatered in the third step into the steam pot of the double jacket heated in the fourth step and firstly roasting it with cooking oil; A sixth step in which the dehydrated kimchi fried in the cooking oil is mixed with garlic, sugar, and perilla oil to prepare a fried kimchi; A seventh step of filling the stirrer kimchi produced in the step (6) into the can, and chewing the sauce by winding; And an eighth step of putting the seasoned canned food in the seventh step into a high-pressure steam sterilizer, sterilization treatment at 110 DEG C for 20 minutes, and sprinkling cooling processing.
The effect of the present invention is to prevent the deformation and increase the stability and increase the shelf life to 36 months or more, and it is convenient and easy to carry and store, and is safe for users. , And can provide a method of manufacturing canned stir-fried kimchi that can take a stir-fried kimchi having flavor.
Description
The present invention relates to a method for producing canned stir-fried kimchi. More specifically, the present invention relates to a method for preparing a saffron sauce, which is prepared by mixing sauteed tuna or pork with safflower oil and perilla oil and filling it into canned food, thereby making it easy to carry, store and distribute, The present invention relates to a method of manufacturing a canned kimchi sauce which can be easily enjoyed irrespective of whether or not the sauce is cooked.
Generally, kimchi is a fermented food made mainly of various vegetables, and is representative of Korean traditional food, and due to its unique nutritional characteristics being known scientifically, it is known internationally, and the population of edible population is greatly increased.
Although the taste and nutritional value of this kimchi is deeply embedded in the sentiment of our dietary culture and the international demand has exploded so rapidly, the number of ingredients, mixing ratios and conditions, It is difficult to store for a long time and it is difficult to distribute it, and there is a problem that the kimchi soup can be contaminated and odor can be released due to careless handling.
Especially, the fried kimchi, which is currently being manufactured and distributed, is packaged in plastic or glass bottles and packaged at low temperatures. Its shelf life is short as 1 month to 3 months due to refrigeration. If the cold chain is not maintained by refrigerated circulation, There are many problems in distribution and storage.
When cooking Kimchi at home, it is inconvenient to prepare Kimchi for roasted Kimchi separately, and to add more seasonings and seasonings to cook Kimchi. Especially, There was an inconvenience to pick up the seasoning to enjoy Kimchi in advance. In addition, enjoying stir-fried kimchi in foreign countries is extremely limited in terms of raw materials, and it is impossible to observe the problems of distribution and the difficulty of cooking in foreign countries.
It is an object of the present invention, which has been devised to solve the problems as described above, to provide a kimchi for sautéed kimchi which has been aged at a temperature of 5 캜 for 2 months or more at a pH of 3.5 to 4.5, Kimchi is roasted with dehydrated seasoning and packaged in a steel can to sterilize it. The pH of the final product is made to be less than 4.5, and the quality of the product is maintained while maintaining the quality of the product. The shelf life is maintained at room temperature It can be increased to 36 months or more. It is convenient and easy to carry and store, and is easy to use, safe and easy to handle. It has unique taste, color and flavor. The present invention provides a method of manufacturing a canned kimchi which is capable of consuming the canned kimchi.
It is another object of the present invention to provide a sauteed kimchi which is prepared by sterilization treatment in a state of both seasoning and cooking, and can be easily and easily ingested without any separate cooking at the time of ingestion, It is intended to provide a manufacturing method of canned kimchi which can be easily enjoyed in the outdoors and can be easily exported.
To achieve the above object, according to the present invention, there is provided a method of manufacturing a canned kimchi, comprising the steps of: preparing a kimchi and aging the mixture at a temperature of 5 ° C for 2 months or more to obtain a kimchi having a pH of 3.5 to 4.5; A second step of vertically cutting the aged kimchi in the first step so as to have a length of 2 to 5 cm by manual operation; A third step of dewatering the kimchi broth of the kimchi which has been vertically cut in the second step; A fourth step of adding cooking oil to the steam jacket of the double jacket and boiling the cooking oil; A fifth step in which the dehydrated kimchi dewatered in the third step is added to the steam pot of the double jacket heated in step 4, the first roasted with cooking oil, and the roasted one or more of pork and tuna are roasted together; A sixth step of preparing a stir-fried kimchi by mixing garlic, sugar, perilla oil and the like with the kimchi roasted in edible oil in the fifth step; A seventh step of filling the stirrer kimchi produced in the step (6) into the can, and chewing the sauce by winding; And an eighth step of putting the seasoned canned food in the seventh step into a high-pressure steam sterilizer, sterilization treatment at 110 DEG C for 20 minutes, and sprinkling cooling processing.
In addition, in the fourth or fifth step, 4 to 8 parts by weight of the raw material are further mixed and fried with respect to 100 parts by weight of the dehydrated kimchi, and 70 to 80 parts by weight of pork or tuna, , Purified water, and vegetable juice (20 to 30 parts by weight).
In addition, the kimchi aged at pH 3.5 ~ 4.5 was cut vertically at 2 ~ 5cm, and then sterilized with seasoning and roasting. The pH of the sauteed kimchi, which had been sterilized at 110 ℃ for 20 min in a canister, So that it can be circulated at room temperature for 3 years.
The effect of the present invention as described above is that the kimchi is prepared and aged at 5 캜 for 2 months or more to adjust the pH to 3.5 to 4.5 so that the pH of the final product of the stir-fryed kimchi becomes less than 4.5 and the kimchi for stir- It is a machine not manual but a vertical cut-off, which uses the organization of kimchi to make a good texture. Dehydrated kimchi is sautéed and sautéed. The sauteed kimchi is packed in an iron can to sterilize it. It can increase the shelf life to more than 36 months, and it is easy to carry, store and distribute. It is easy to use, safe and easy to handle. It is a sauteed kimchi which has unique taste, color and flavor The present invention can provide a method of manufacturing a canned kimchi which is capable of consuming stir-fried kimchi which has no odor.
In addition, the effect of the present invention is that the stir-fried kimchi is prepared by adding seasonings and seasonings such as perilla oil, tuna pork, etc., so that it can be easily and easily ingested without any separate cooking process when consumed. Can be easily enjoyed both indoors and outdoors.
Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.
Further, in describing the embodiments, description of technical contents which are well known in the technical field of the present invention and are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.
Hereinafter, a method of manufacturing a canned kimchi sauce according to embodiments of the present invention will be described.
According to the present invention, there is provided a method of manufacturing a canned kimchi, which comprises preparing a kimchi having a pH of 3.5 to 4.5, which is aged at 5 ° C for 2 months or more at a temperature of 5 ° C, adjusting the pH of the finished kimchi to below 4.5, The kimchi is cut vertically by hand so that the tissue of the meat is not destroyed or crushed, and then the meat is fried, mixed with the pork meat and seasoning, and then sterilized by steam sterilization. The process will be described in detail below.
Step 1: Kimchi is prepared and aged for about 2 months or more in a refrigerator set at 5 ° C. until the pH of the kimchi becomes 3.5 to 4.5 or less.
The prepared kimchi has the pH of the final product of stir-fried kimchi so that the pH of the final product is less than 4.5 and the sauteed cabbage is cooked with various sauces such as radish, red pepper powder, fish sauce, garlic, leek, onion, onion, ginger, apple, It is dipped kimchi.
On the basis of 100 parts by weight of this kimchi, 69.2 parts by weight of pickled Chinese cabbage, 9.3 parts by weight of radish, red pepper powder, fish sauce, garlic, leek, onion, onion, ginger, grass, starch syrup and sugar were included.
Step 2: In the first step, the aged kimchi is cut vertically so as to have a length of 2 to 5 cm by manual operation while maintaining the shape of the kimchi as long as possible. This is to minimize the destruction of kimchi and to prevent the formation of kimchi.
Step 3: In the second step, the kimchi soup of the vertical cut is removed. This is because the characteristics of the stir-fried kimchi are to prevent the kimchi on the flakes from being roasted if the kimchi soup remained much, and to prevent the kimchi from becoming boiled or torn by the heat. At this time, forced dehydration or centrifugal separator should not be used. Namely, the kimchi soup is dewatered by putting the vertically cut kimchi in a jar of Kimchi soup and letting it dehydrate naturally, until the kimchi soup does not flow down.
In other words, in the third step, kimchi soup dehydrated kimchi is used as a raw material for roasted kimchi.
Step 4: Put the cooking oil in the double jacket steam cooker and add the cooking oil.
In this case, the cooking oil is 2 to 3 parts by weight based on 100 parts by weight of the sauteed kimchi to be described later, but is not limited thereto.
Step 5: The dehydrated kimchi dehydrated in the third step is first roasted with cooking oil in the steam jacket of the double jacket heated in step 4. Here, dehydrated kimchi can be further roasted with edible oil by adding more pork or tuna.
Step 6: In the fifth step, garlic, sugar, and perilla oil are mixed with dehydrated kimchi, which is first roasted in edible oil, and then roasted second. At this time, stir-fried kimchi is prepared.
At this time, 93.34 parts by weight of dehydrated kimchi, 2.33 parts by weight of vegetable oil, 2.33 parts by weight of garlic, 0.93 parts by weight of sugar, 0.93 parts by weight of perilla oil and 0.14 parts by weight of flavor enhancer were added to 100 parts by weight of roasted kimchi.
In addition, the flavor enhancer may be, but not limited to, sodium 5'-inosinate.
Here, when preparing the stir-fried kimchi, 4 to 8 parts by weight of the ingredient may be further mixed and roasted with respect to 100 parts by weight of the dehydrated kimchi.
The sub ingredient includes a mixture of an organism such as pork or tuna, soybean oil, purified water, and vegetable juice.
More specifically, it comprises 70 to 80 parts by weight of pork or tuna, 20 to 30 parts by weight of a mixture of soybean oil, purified water and vegetable juice, based on 100 parts by weight of the material.
Then, 89.17 parts by weight of dehydrated kimchi, 2.23 parts by weight of edible oil, 2.23 parts by weight of garlic, 0.89 parts by weight of sugar, 0.89 parts by weight of perilla oil and 0.13 part by weight of a flavor enhancer were added to 100 parts by weight of a stir- do.
In addition, the flavor enhancer may be, but not limited to, sodium 5'-inosinate.
On the other hand, the use of dehydrated kimchi for roasted kimchi is intended to further enhance the stability of the kimchi texture during roasting and sterilization.
In addition, the roasting process is a process of disinfecting the roasted kimchi filled in a canned food to be described later.
Seventh process: The stir-fried kimchi prepared in the sixth process is filled in the can, and steamed by the squeezing.
In the seventh step, the mixture may be heated to 100 ° C and cooked and firstly sterilized before filling the inside of the stirrer. At this time, while heating the mixture, the fine air particles in the mixture should be almost completely removed by using a double steam jacket or the like so that the steamed kimchi is not burned, and the filling and seaming processes are also fried until the sterilization is completed. ℃.
Step 8: In step 7, the temperature of the canned canned fish is put into a high-pressure steam sterilizer while keeping the temperature of the canned fish at about 90 ° C., sterilized at 110 ° C. for 20 minutes, and water spray cooled down slowly by lowering the steam pressure with a sprinkler.
After filling and cementing the mixture in the can, the packed canned food is put into a tank filled with water at about 90 ° C. The insertion of the canning into the warming tank allows the canning to be prevented from being damaged by the buoyancy and resistance of the water even when the canning is continuously supplied, and the removal of foreign matter that may be attached to the canning and the product temperature can be maintained.
Then, the canned food stored in the warming tank is taken out and transferred to the inside of the steam high pressure sterilizing device to sterilize the canned food.
Here, the sterilization process is performed at 110 DEG C for 20 minutes.
At this time, the process of removing the cold air mass (air pocket) inside the sterilizing device by opening the degassing valve while applying steam pressure to the inside of the sterilizing device is performed. The reason for removing the air is that, when the air mass (air pocket) occupies a certain area (air pocket) in the sterilizing device, sterilization is not performed at a temperature lower than the set temperature. That is, in order for the sterilization to be performed, the inside of the sterilization apparatus must be maintained at a predetermined temperature uniformly, so that the air mass is preferably removed.
When the air mass is removed inside the sterilization apparatus, the sterilization process proceeds. The sterilization process is to remove general harmful bacteria and sterilize by pressurization at 110 ° C for 20 minutes. At this time, the degassing valve is opened only slightly so that the temperature inside the sterilization apparatus is evenly circulated and the formation of another air bag is prevented.
The sterilization process is for removing the harmful bacteria contained in the mixture. Here, when the temperature is higher than the sterilization reference temperature and the reference time, the inherent taste and color of the stir-fry kimchi change. When the temperature is lowered, the sterilization is not completely performed.
Finally, it is cooled down by sprinkling. Here, sudden change in pressure during sprinkling cooling can change the shape of canned food, so the steam pressure is slowly lowered by a sprinkler to cool water. Water used for watering may be added with sodium metaphosphate to prevent corrosion of the canned food.
And, when the mixture is filled in the can, the amount can be varied from 50 to 250 g. In other words, this is to maintain the sterilization center temperature of the sterilization prototype product for the purpose of perfect sterilization effect, and it is an amount that one to four family can eat as a side dish according to usage, preference, usage method and cooking method.
Therefore, the manufacturing method of the canned kimchi according to the present invention is advantageous in that it can easily eat the stir-fried kimchi filled in canned food without cooking, and is easy to store and move, It is a product that can be stored for 3 years at room temperature. It is easy and easy to find and enjoy our traditional food, stir-fried kimchi in foreign countries.
It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted. In addition, the order of operation of the components described in the above-described process does not necessarily have to be performed in a time series order, and if the order of the respective components and steps is changed, the process is included in the scope of the present invention Of course.
Claims (2)
A second step of vertically cutting the aged kimchi in the first step so as to have a length of 2 to 5 cm by manual operation;
A third step of dewatering the kimchi broth of the kimchi which has been vertically cut in the second step;
A fourth step of adding cooking oil to the steam jacket of the double jacket and boiling the cooking oil;
A fifth step in which the dehydrated kimchi dewatered in the third step is added to the steam pot of the double jacket heated in step 4, the first roasted with cooking oil, and the roasted one or more of pork and tuna are roasted together;
A sixth step of preparing a stir-fried kimchi by mixing garlic, sugar, and perilla oil with fried kimchi in edible oil;
A seventh step in which the stirrer kimchi prepared in the sixth step is filled in the can, and steamed by winding; And
And a seventh step of putting the seasoned canned food into the high-pressure steam sterilizer in the seventh step, sterilization treatment at 110 ° C for 20 minutes, and sprinkling cooling treatment,
In the third step, the kimchi which has been vertically cut in the second step is placed in a tray of the kimchi broth and is dehydrated in nature. The kimchi broth is dewatered until the kimchi broth does not flow down,
In the sixth step, the roasted kimchi comprises 93.34 parts by weight of dehydrated kimchi, 2.33 parts by weight of vegetable oil, 2.33 parts by weight of garlic, 0.93 parts by weight of sugar, 0.93 parts by weight of perilla oil, and 0.14 parts by weight of a flavor enhancer,
In the fifth step, the components may be roasted together,
The above-mentioned material comprises 20 to 30 parts by weight of a mixture of 70 to 80 parts by weight of pork or tuna, 100 parts by weight of a mixture of soybean oil, purified water and vegetable juice,
In the sixth step, the roasted kimchi containing the ingredient in the fifth step is added to the mixture in an amount of 89.17 parts by weight of dehydrated kimchi, 4.46 parts by weight of the ingredient, 2.23 parts by weight of vegetable oil, 2.23 parts by weight of garlic 0.89 parts by weight of sugar, 0.89 parts by weight of perilla oil, and 0.13 parts by weight of a flavor enhancer,
Wherein the flavor enhancer is disodium 5'-inosinate.
Kimchi aged at pH 3.5 ~ 4.5 is cut vertically at 2 ~ 5cm, and then sterilized with seasoning and roasting. The pH of the sauteed kimchi, which has been sterilized at 110 ℃ for 20 min in a can of 50 ~ 250g, By weight, so that it can be circulated at room temperature for 3 years.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150084227A KR101663424B1 (en) | 2015-06-15 | 2015-06-15 | Method of producing a canned roast kimchi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150084227A KR101663424B1 (en) | 2015-06-15 | 2015-06-15 | Method of producing a canned roast kimchi |
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| KR101663424B1 true KR101663424B1 (en) | 2016-10-14 |
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| KR1020150084227A KR101663424B1 (en) | 2015-06-15 | 2015-06-15 | Method of producing a canned roast kimchi |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102027976B1 (en) | 2019-01-22 | 2019-10-02 | 미소영농조합법인 | Stir-fried kimchi maker |
| CN110623232A (en) * | 2018-06-25 | 2019-12-31 | 大象株式会社 | Method for preparing kimchi for room temperature distribution |
| KR20220053731A (en) | 2020-10-22 | 2022-05-02 | 주식회사 아워홈 | Method for preparing roasting kimchi for room temperature distribution and roasting kimchi prepared thereby |
| KR102529416B1 (en) * | 2021-12-02 | 2023-05-08 | (주)오픈소스랩 | Freeze dried fried kim-chi and method for producrion thereof |
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| KR19980019420A (en) * | 1998-03-17 | 1998-06-05 | 이가응 | Hard-boiled food kimch'i and roasting manufacturing method for kimch'i |
| KR19980075192A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | DHA-containing functional growth products and its manufacturing method |
| KR20000023941A (en) | 1999-11-26 | 2000-05-06 | 이덕종 | Kimchi flavored fish can |
| KR20040042558A (en) | 2002-11-15 | 2004-05-20 | 이정표 | A method of can manufacture for the Kimchi addition fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19980075192A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | DHA-containing functional growth products and its manufacturing method |
| KR19980019420A (en) * | 1998-03-17 | 1998-06-05 | 이가응 | Hard-boiled food kimch'i and roasting manufacturing method for kimch'i |
| KR20000023941A (en) | 1999-11-26 | 2000-05-06 | 이덕종 | Kimchi flavored fish can |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623232A (en) * | 2018-06-25 | 2019-12-31 | 大象株式会社 | Method for preparing kimchi for room temperature distribution |
| KR20200000628A (en) | 2018-06-25 | 2020-01-03 | 대상 주식회사 | Method for Preparing Kimchi for Room Temperature Distribution |
| KR102119856B1 (en) | 2018-06-25 | 2020-06-10 | 대상 주식회사 | Method for Preparing Kimchi for Room Temperature Distribution |
| KR102027976B1 (en) | 2019-01-22 | 2019-10-02 | 미소영농조합법인 | Stir-fried kimchi maker |
| KR20220053731A (en) | 2020-10-22 | 2022-05-02 | 주식회사 아워홈 | Method for preparing roasting kimchi for room temperature distribution and roasting kimchi prepared thereby |
| KR102475614B1 (en) * | 2020-10-22 | 2022-12-12 | 주식회사 아워홈 | Method for preparing roasting kimchi for room temperature distribution and roasting kimchi prepared thereby |
| KR102529416B1 (en) * | 2021-12-02 | 2023-05-08 | (주)오픈소스랩 | Freeze dried fried kim-chi and method for producrion thereof |
| WO2023101293A1 (en) * | 2021-12-02 | 2023-06-08 | (주)오픈소스랩 | Freeze-dried, stir-fried kimchi and manufacturing method therefor |
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