KR101903093B1 - Manufacture method of lacquer kimchi - Google Patents

Manufacture method of lacquer kimchi Download PDF

Info

Publication number
KR101903093B1
KR101903093B1 KR1020180030961A KR20180030961A KR101903093B1 KR 101903093 B1 KR101903093 B1 KR 101903093B1 KR 1020180030961 A KR1020180030961 A KR 1020180030961A KR 20180030961 A KR20180030961 A KR 20180030961A KR 101903093 B1 KR101903093 B1 KR 101903093B1
Authority
KR
South Korea
Prior art keywords
lacquer
cabbages
kimchi
cabbage
water
Prior art date
Application number
KR1020180030961A
Other languages
Korean (ko)
Inventor
송영근
Original Assignee
송영근
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 송영근 filed Critical 송영근
Priority to KR1020180030961A priority Critical patent/KR101903093B1/en
Application granted granted Critical
Publication of KR101903093B1 publication Critical patent/KR101903093B1/en

Links

Classifications

    • 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
    • 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
    • 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 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

The present invention provides kimchi containing a lacquer component so that people exposed to various diseases can ingest lacquer with kimchi naturally to achieve an object of treatment or prevention and provides kimchi which is not spicy or salty so that anyone can ingest. The method of the present invention comprises: a lacquer liquid preparation step of preparing a lacquer liquid by heating the lacquer in water; a boiled Chinese cabbage preparation step of trimming and boiling Chinese cabbages in a hot water with sugar having a predetermined temperature, and then washing, cooling, and dehydrating the cabbages; a seasoning preparation step for preparing seasonings to be filled in the boiled cabbages; a filling step of filling seasonings prepared in the boiled cabbages; a lacquer liquid filling step of putting cabbages finished with the filling step in containers and filling the lacquer liquid prepared until the boiled cabbages are submerged; and an aging step of aging the cabbages submerged in the lacquer liquid.

Description

옻김치 제조방법{Manufacture method of lacquer kimchi}{Manufacture method of lacquer kimchi}

본 발명은 옻김치 제조방법에 관한 것으로, 온수에 데쳐서 세척 및 냉각 후 탈수를 거친 배추를 마른옻이나 신선옻을 고열로 중탕한 옻액에 담가주어 숙성시킴으로서 맵거나 짜지 않고 인체에 이로운 김치를 제조하는 것이다.The present invention relates to a method for manufacturing a lacquer kimchi, which comprises immersing a dried Chinese cabbage or fresh lacquer in an oak lacquer which has been subjected to dehydration after being washed in hot water and then cooled, and aging the lacquer to prepare a kimchi which is good for the human body will be.

옻은 신선옻을 건조시킨 마른옻과 건조시키지 않은 신선옻이 있으며, 상기 옻은 나무껍질과 수액은 약효가 있어 예로부터 한방에서 약재로 사용되어 왔으며, 주로 어혈을 풀거나 부인병을 완화할 목적과 신경통, 관절염, 피부병에 탁월한 효과를 보기 위하여 사용하게 되나, 옻은 알레르기를 유발하는 대표적인 약용식물이면서 옻에 민감한 사람은 살짝 닿거나 조금만 먹어도 온 몸에 발진이 돋고 진물이 나면서 고생을 하고, 심한 경우 기도가 붓고 호흡곤란으로 응급처치가 필요할 수도 있기 때문에 옻을 중탕하여 옻의 독성이 약한 사람도 섭취가 가능하도록 하고 있다.Lacquer is dried lacquer dried with fresh lacquer and fresh lacquer which is not dried. The lacquer has been used as a medicinal herb since ancient times because it has a medicinal effect. Neuralgia, arthritis, and skin diseases, but the lacquer is a typical medicinal plant that causes allergies, while a person who is sensitive to lacquer tends to suffer from rashes and dirt, Because the airway is poured and difficulty in breathing may necessitate first aid, it is possible to ingest a person who has weak poisoning of the lacquer by boiling water lacquer.

즉, 옻으로 인한 독성은 옻 껍질에 있는 우루시올로 인한 알레르기 증상이지만 옻의 약리적인 효능은 역시 이 우루시올로 인한 것이기 때문에 우루시올을 제거해버리면 옻의 효능을 온전히 누릴 수는 없지만 옻을 기피하는 사람들도 옻의 독성으로부터 안전하게 섭취하기 위하여 고열로 중탕을 하여 옻의 독을 제거한 후 사용한다.In other words, the poison caused by lacquer is an allergic symptom caused by urushiol in the lacquer shell, but since the pharmacological effect of lacquer is also due to urushiol, it is not possible to fully enjoy the efficacy of lacquer if the urushiol is removed. To prevent poisoning of the poisonous mushroom, take a high-temperature hot water to remove poison from the poison.

그리고 우리민족이 즐겨먹는 김치는 과학적인 발효식품으로서 전국민이 예로부터 즐겨먹었으나, 김치가 맵거나 짜게 되어 어린이와 같이 즐기지 않는 사람이 많아지고, 또한 김치를 다량으로 섭취하기 곤란하여 섬유질을 다른 채소에서 섭취하거나 환자들은 자극성 때문에 섭취를 꺼리게 되어 점차 김치 소비량이 줄어드는 현실이다.Kimchi, which is enjoyed by Koreans as a scientific fermented food, has been popular among Koreans for a long time. However, kimchi is spiced or salted and many people do not enjoy it with children. Also, it is difficult to eat Kimchi in large quantities. It is a reality that the consumption of vegetables gradually decreases because the ingestion in vegetables or the patients are reluctant to ingest because of irritation.

또한, 기존의 배추김치를 제조할 때 배추를 뜨거운 염수로 데쳐서 절이고, 절인 배추를 세척하고 탈수한 후 갖은 양념을 첨가하여 배추김치를 제조하기 때문에 영수를 이용한 절임과정에서 배추의 수분을 삼투압 작용으로 빼앗겨 염도가 높은 배추김치를 먹을 수밖에 없다. In addition, when preparing the existing Chinese cabbage kimchi, the Chinese cabbage is kneaded with hot brine, the cabbage is washed, the dehydrated cabbage is dehydrated, and the seasoning is added to produce the cabbage kimchi. Therefore, I have to eat Chinese cabbage kimchi with high salinity.

대한민국 특허공개 10-2001-0011345호(2001.02.15 공개)Korean Patent Publication No. 10-2001-0011345 (published Feb. 15, 2001) 대한민국 특허공개 10-2000-0018935호(2000.04.11 공개)Korean Patent Publication No. 10-2000-0018935 (published April 11, 2000) 대한민국 특허공개 10-2002-0004596호(2002.01.25 공개)Korean Patent Publication No. 10-2002-0004596 (published Jan. 25, 2002) 대한민국 특허등록 10-1350194호(2014.01.02 등록)Korea Patent Registration 10-1350194 (Registered on April 1, 2014)

본 발명은 배추를 뜨거운 염수에 담가 절임으로써 배추김치를 담은 후 염도가 높아지는 문제를 해결하는 한편 배추김치의 양념으로 들어가는 고춧가루와 젖갈 및 무 등으로 인한 자극적인 맛 때문에 섭취를 꺼리게 되는 문제를 해결하고, 또한, 인체에 유익한 옻을 김치와 함께 섭취할 수 없는 문제와 옻의 독성에 민감한 사람은 옻을 섭취할 수 없는 문제를 해결하기 위한 것으로, 배추를 설탕이 첨가된 뜨거운 온수로 데쳐준 후 고춧가루와 젓갈이 제외된 양념으로 속넣기를 한 후 옻을 중탕한 옻액에 담가주어 숙성시키는 것이다.The present invention solves the problem of salting of cabbage kimchi by immersing the cabbage in hot brine and solving the problem that it is reluctant to ingest because of irritating taste due to red pepper powder, In addition, people who are not sensitive to the toxicity of lacquer and the problem that they can not take the lacquer which is beneficial to the human body with kimchi and the lacquer which is not sensitive to the toxicity of the lacquer can not be consumed. The Chinese cabbage is heated with hot water containing sugar, And seaweed removed from the seaweed, and then the lacquer is immersed in the lacquer of the bath to mature.

본 발명은 김치에 옻의 성분이 함유되게 하여 각종 질환에 노출된 사람들이 자연스럽게 김치와 함께 섭취하여 치료나 예방의 목적을 달성할 수 있도록 하는 한편 맵거나 짜지 않은 김치를 제공하여 누구나 섭취할 수 있도록 하는 것으로, 옻을 중탕하여 옻액을 준비하는 옻액 준비과정과, 배추를 손질하여 일정의 온도를 갖고 설탕이 첨가된 뜨거운 온수로 데쳐준 다음 세척과 냉각 및 탈수가 이루어지는 데친배추 준비과정과, 데친배추에 양념을 넣기 위한 양념준비과정과, 데친배추에 준비된 양념으로 속넣기를 하는 속넣기 과정과, 속넣기가 끝난 데친배추를 보관용기에 채워주고 데친배추가 잠길 정도로 준지된 옻액을 채워주는 옻액 채움 과정과, 옻액에 잠긴 상태로 숙성시키는 숙성과정을 수행함으로써 이루어진다.The present invention is intended to provide a method for preventing or treating diseases caused by exposure to various kinds of diseases by allowing the ingredient of lacquer to be contained in kimchi so that the person can naturally take it together with kimchi to achieve the purpose of treatment or prevention while providing a spicy or unsweetened kimchi Lacquer preparation process for preparing lacquer by preparing lacquer by boiling lacquer, preparing Chinese cabbage for preparing lacquer by preparing Chinese lacquer and preparing lacquer for lacquer, preparing Chinese cabbage, washing with hot water added with sugar at a certain temperature and adding water, A sauce preparation process for adding seasonings to the sauces, a seasoning process for saucing the seasoned cabbages into sauces, and a lacquer filling process for filling the cabbages with the sauces filled in, And an aging process in which it is aged in a state in which it is immersed in an lacquer.

본 발명의 옻김치는 옻이 가지고 있는 성분과 배추가 가지고 있는 성분이 상호 작용하여 노약자의 치매예방 영양식으로 또는 성장기의 어린이 아토피예방 그리고 기존의 김치를 기피하는 사람들이 즐겨 먹을 수 있도록 개발한 김치로써 맵고 짜지 않아 환자식에도 자연스럽게 질환의 치료나 예방을 할 수 있는 김치인 것이다.The lacquer kimchi of the present invention is a kimchi which is developed for the prevention of dementia of the elderly or prevention of children's atopy in the growing period and for the people who are avoiding the existing kimchi, It is a kimchi that can naturally treat and prevent disease even if it does not squeeze and wink.

본 발명은 온수로 데친 배추를 사용하여 유해 미생물과 잔류농약 및 유해균과 잔류농약을 저감시키는 한편 맵거나 짜지 않아 누구나 즐길 수 있는 것이다.The present invention can reduce harmful microorganisms, pesticide residues, harmful microorganisms and pesticide residues by using hot Chinese cabbage and enjoy it without spoiling or squeezing.

본 발명은 배추김치에 독성이 제거된 옻의 성분이 함유되게 하여 각종 질환에 노출된 사람들이 자연스럽게 배추김치와 함께 섭취함으로써, 옻의 효능을 이용한 치료나 예방의 목적을 달성할 수 있도록 하는 한편 김치를 담글 때 고춧가루와 젓갈 제외한 양념으로 속넣기를 함으로써 맵거나 짜지 않아 누구나 섭취가 가능한 것이다.The present invention provides a method for preventing or treating acne, comprising administering to a person who is exposed to various diseases naturally a Chinese cabbage kimchi, When you soak in red pepper and salted fish in a sauce by putting into the sponge is not sprinkled or can be worn by anyone.

이러한, 본 발명은 옻을 중탕하여 옻액을 준비하는 옻액 준비과정과, 배추를 손질하여 설탕이 함유된 뜨거운 온수로 가열하여 데쳐주고 세척과 냉각한 후 탈수시키는 데친배추 준비과정과, 데친배추에 준비된 양념을 넣기 위한 양념준비과정과, 데친배추에 준비된 양념으로 속넣기를 하는 속넣기 과정과, 속넣기가 끝난 데친배추를 보관용기에 채워주고 데친배추가 잠길 정도로 준비된 옻액을 채워주는 옻액 채움 과정과, 옻액에 잠긴 상태로 일정시간 숙성시키는 숙성과정을 포함하여 이루어지게 된다.The present invention relates to a lacquer preparation process for preparing an lacquer by preparing a lacquer by boiling lacquer, a cabbage preparation process in which the cabbage is heated and heated with hot hot water containing sugar, washed, cooled and dehydrated, A sauce preparation process for adding seasonings, a seasoning process for seasoning the seasoned cabbage, a lacquer filling process for filling the cabbage with the seasoned cabbage into a storage container to fill the cabbage with the prepared lacquer, And an aging process in which it is matured for a predetermined time in the state of being immersed in the lacquer solution.

본 발명의 옻김치를 제조하는 과정을 상세히 살펴본다.The process for producing the lacquer kimchi of the present invention will be described in detail.

1. 옻액 준비과정1. Lacquer preparation process

1). 각종 질환의 예방이나 치료에 필요한 옻을 중탕기에 넣어 옻액을 추출하도록 하되 옻을 달일 때 사용하는 용수는 정제수로 한다.One). For the prevention and treatment of various diseases, the lacquer is put in a hot water bath to extract the lacquer liquid. The water used for lacquer weighing is purified water.

2). 옻은 마른옻과 신선옻으로 구분되고 그에 따라 달이거나 우려서 사용하는 것이 있으므로 옻의 특성과 성분, 효능 등을 충분히 검토하여 약재에 따라 제 효능을 충분히 발휘 할 수 있도록 한다.2). Since lacquer is classified into dry lacquer and fresh lacquer, it can be used as a moon or an udder. Therefore, it is necessary to thoroughly examine the characteristics, ingredients, and efficacy of lacquer so that the efficacy of the lacquer can be fully demonstrated.

3). 여기서 마른옻은 물 40리터에 1-2Kg을 넣고, 신선옻은 물 40리터에 5-10Kg을 넣고 20-30개의 계란을 같이 넣고, 100oC의 온도로 중탕시켜 옻의 독성을 제거하도록 하며 물이 20리터 정도가 될 때까지 중탕이 이루어지게 한다.3). Here, 1-2 kg of dry lacquer is put into 40 liters of water, and 5-10 kg of fresh lacquer is added to 40 liters of water, 20-30 eggs are added together, and the mixture is boiled at a temperature of 100 o C to remove the toxicity of the lacquer Allow the hot water to run until the water is about 20 liters.

중탕시 계란을 넣어주는 이유는 옻의 독성이 계란으로 흡수되어 제거될 수 있도록 하기 위함이다.The reason for putting the egg in the hot water is to allow the toxicity of the lacquer to be absorbed and removed by the egg.

2. 데친배추 준비과정2. Poached Chinese cabbage preparation course

배추의 불가식 부분을 제거하고 적정크기로 절단한 후 0.5~1%의 설탕 함량을 갖고 85oC ~ 95oC의 온도를 유지하는 온수에 1~2분을 담가서 배추의 수분을 충분히 배출시킨 후 지하수나 흐르는 물에 3번 정도 냉각 및 세척을 한 다음 채반에 건져 자연 탈수가 이루어지도록 한다.After removing the inexcavable portion of Chinese cabbage and cutting it to a proper size, 1-2 minutes is immersed in hot water maintaining a temperature of 85 o C to 95 o C with a sugar content of 0.5-1% After cooling and washing the ground water or running water about 3 times, it is brought to a tray and natural dehydration is done.

여기서, 배추를 데쳐서 수분을 배출시키는 과정에서 수산성분으로 인한 풋내가 나기 때문에 배추의 수산성분을 제거하기 위하여 일정량의 설탕(전체 온수의 0.5~1% 중량 비율)을 온수에 포함시킴으로써 배추의 풋내를 없애도록 한다.Here, in order to remove the water content of the Chinese cabbage, a certain amount of sugar (0.5 to 1% by weight of the total hot water) is added to the hot water, Remove it.

본 발명에서 배추를 뜨거운 온수로 데치는 이유는 배추에 붙어 있는 유해 미생물과 잔류농약 및 유해균과 잔류농약을 저감시키기 위함이다.In the present invention, the reason why Chinese cabbage is heated with hot hot water is to reduce harmful microorganisms, residual pesticides, harmful bacteria and residual pesticides attached to Chinese cabbage.

3. 양념 준비과정3. Spice Preparation Course

데쳐진 배추의 속 넣기 양념으로는 마늘과 생강을 채썰기를 하여 준비하고, 홍고추, 풋고추는 어슷썰기로 준비하며, 쪽파나 미나리 기타의 첨가 부재료들도 목적에 맞게 다듬질 후 세척, 절단하여 준비한다.Garlic and ginger are sliced into chopped cabbage, and red pepper and green pepper are prepared by diagonal cutting. The added ingredients of chopped green onion and green onion are also prepared to suit the purpose and then washed, cut and prepared .

여기서 기존 김치를 담글 때 필수적으로 들어가는 양념인 고춧가루, 젖갈 등의 양념은 넣지 않아 맵거나 짠 자극적인 맛이 나지 않도록 한다.Here, it is not necessary to add spices such as red pepper powder and salted roe, which are essential spices for soaking the existing kimchi, so that spicy or salty irritating taste will not occur.

즉 기존 김치를 담글 때 사용하는 고춧가루, 젖갈을 제외한 나머지 양념은 그대로 준비하는 것이다.In other words, except for red pepper powder, which is used when soaking the existing kimchi, the remaining sauce is prepared as it is.

4. 속넣기 과정4. In-Place Process

상기 양념준비 과정에서 준비된 양념을 이용하여 탈수시켜 놓은 데친배추에 속넣기를 한다.The sauce prepared in the preparation of the sauce is dehydrated using the sauce.

5. 옻액 채움과정5. Lacquer filling process

속넣기가 완료된 데친배추는 보관용기에 차곡차곡 채워 놓고, 보관용기에는 중탕기에서 추출한 옻액을 정제수와 1:1의 비율로 혼합하여 부은 후 위에 검정깨와 실고추 등으로 모양을 만든다.The cabbage that has been filled in is filled into the storage container one by one. In the storage container, the lacquer extracted from the boiling water is mixed with the purified water at a ratio of 1: 1 and then poured, and then shaped like black sesame and lychee on the top.

이때, 옻액은 배추가 잠길 정도로 채워주고, 김치의 맛을 위하여 액상의 양념을 첨가한다.At this time, the lacquer is filled to the extent that the cabbage is locked, and the liquid seasoning is added for the taste of the kimchi.

즉 매운맛이나 기타의 맛 조절은 액상으로 추출된 양념을 첨가하여 맞추어 주는 것이다.In other words, the taste of spicy or other flavor is adjusted by adding liquid seasoning.

6. 숙성과정6. Ripening Process

옻액에 채워진 김치는 약 5~7일간 보관하여 숙성시킴으로서 옻의 성분이 배추에 고루 스며들어 자연스럽게 먹을 수 있어, 김치를 먹게 되면 우리 몸에 필요한 성분을 함께 섭취할 수 있는 것이다.The kimchi which is filled in lacquer is kept for about 5 ~ 7 days and it is aged so that the ingredients of the lacquer can penetrate the cabbage and naturally eat it. If you eat Kimchi, you can get the necessary ingredients for your body together.

본 발명은 배추를 데치는 과정에서 배추의 성분 중 수분성분은 가열작용에 의하여 배출시키고 혼합하여 용기에 담아 옻액을 부어 보관하게 되면 데친배추는 옻액을 섭취하여 목적하는 옻김치를 제조할 수 있는 것이다.In the present invention, when the Chinese cabbage is drained, the moisture content of the Chinese cabbage is discharged and mixed by the heating action, and the lacquer is poured and stored in the container, so that the desired Chinese cabbage can be prepared by ingesting the lacquer.

본 발명은 고춧가루와 젖갈 등의 발효식품을 첨가하지 않아 숙성될 때 발효가 억제되어 시지 않은 상태로 장기간 보관할 수 있다.The present invention does not add fermented foods such as red pepper powder and oil cake, and can be stored for a long period of time without fermentation being inhibited when aged.

이와 같이 본 발명은 배추를 데치고 세척 및 냉각하여 탈수시킨 후 옻을 중탕한 옻액에 담가 숙성시킴으로서 옻의 성분이 배추에 침투하여 김치를 먹을 때 옻의 성분을 먹는 효과가 있으며, 특히 고춧가루와 젖갈을 사용하지 않아 자극성 있는 김치를 선호하지 않는 사람도 쉽게 먹을 수 있는 것이다.As described above, the present invention is effective in dehydrating Chinese cabbage, dehydrating Chinese cabbage, dewatering Chinese cabbage, dipping Chinese cabbage lacquer in aged lacquer solution, and aging the cabbage so that the components of Chinese cabbage penetrate into Chinese cabbages and eat the components of Chinese cabbage when eating kimchi. People who do not use irritated kimchi and do not use it easily can eat it.

Claims (1)

마른옻은 물 40리터에 1-2Kg을 넣고, 신선옻은 물 40리터에 5-10Kg을 넣은 다음 20-30개의 계란을 같이 넣은 후 100oC의 온도로 물이 20리터 정도가 될 때까지 중탕을 하여 옻액을 준비하는 옻액 준비과정과,
배추를 손질하여 배추를 85oC ~ 95oC의 온도를 유지하는 뜨거운 온수로 1~2분 데쳐주되 상기 온수는 수산성분을 제거하기 위하여 온수의 0.5~1%의 중량 비율로 설탕을 포함시켜 데쳐준 다음 세척 및 냉각 후 탈수시키는 데친배추 준비과정과,
데친배추에 고춧가루와 젖갈을 제외한 양념을 넣기 위한 양념준비과정과,
데친배추에 준비된 양념으로 속넣기를 하는 속넣기 과정과,
속넣기가 끝난 데친배추를 보관용기에 채워주고 데친배추가 잠길 정도로 준비된 옻액을 정제수와 1:1로 혼합하여 채워주는 옻액 채움과정과,
옻액에 잠긴 상태로 5-7일간 숙성시키는 숙성과정으로 이루어진 것을 특징으로 하는 옻김치의 제조방법.Put 1-2 kg of dry lacquer in 40 liters of water, put 5-10 kg of fresh lacquer in 40 liters of water, put 20-30 eggs together, and put it at a temperature of 100 ° C until the water becomes about 20 liters A lacquer preparation process for preparing an lacquer solution with a bath,
The cabbage is cooked and heated for 1 to 2 minutes with hot hot water maintaining the temperature of 85 o C to 95 o C. The hot water contains sugar at a weight ratio of 0.5-1% of hot water to remove the fish ingredients A Chinese cabbage preparation process for dehydration after washing and cooling,
Preparing spices for seasoning except for red pepper powder and garlic in battered Chinese cabbage,
A process of inserting the prepared cabbage into a prepared sauce,
A lacquer filling process in which the cabbage which has been filled in is filled in a storage container and the prepared lacquer is mixed with purified water at a ratio of 1: 1,
And aging for 5 to 7 days in an immersed state in the lacquer solution.
KR1020180030961A 2018-03-16 2018-03-16 Manufacture method of lacquer kimchi KR101903093B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020180030961A KR101903093B1 (en) 2018-03-16 2018-03-16 Manufacture method of lacquer kimchi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020180030961A KR101903093B1 (en) 2018-03-16 2018-03-16 Manufacture method of lacquer kimchi

Publications (1)

Publication Number Publication Date
KR101903093B1 true KR101903093B1 (en) 2018-10-01

Family

ID=63877864

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020180030961A KR101903093B1 (en) 2018-03-16 2018-03-16 Manufacture method of lacquer kimchi

Country Status (1)

Country Link
KR (1) KR101903093B1 (en)

Similar Documents

Publication Publication Date Title
KR20100121035A (en) The way to make yaksun food, the food good for health
KR101561169B1 (en) Manufacturing method of sweet persimmon pickle using loess water
KR20160090664A (en) A method for preparing dried pork skin chips for snack
KR101513424B1 (en) Manufacturing method of sundae removed a bad smell
KR101132908B1 (en) Method of roast sliced duck meat and pack with roast sliced duck meat
KR101788627B1 (en) Fabrication of rice fish paste using nephrops thomsoni
CN106722547A (en) A kind of preparation method of pickled peppers
KR101220828B1 (en) Recipe for a boiled and barbecued meat using edible red clay water
KR100515973B1 (en) Food preservative composition and food comprising the same
KR101844143B1 (en) Cooking method of Boiled duck broth and boiled chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck broth and boiled chicken broth
KR102004019B1 (en) Jalapeno cheese chicken and manufacturing method thereof
KR101148344B1 (en) Melanian snail marinaed in soy sauce and making process thereof
KR100705763B1 (en) Flavoring and salted storing solution containing green tea extract and flavoring and salted storing method for fish or shellfish using the same
KR101392552B1 (en) Groundsel pickles prepared with japanese apricot juice and making process thereof
KR101903093B1 (en) Manufacture method of lacquer kimchi
KR20170067625A (en) The method for manufacturing of meat boiled in plain water
KR101320440B1 (en) Herb-chinese mitten crab preserved in soy sauce and manufacturing method thereof
KR20150078709A (en) Kimchi comprising sweet pumpkin and gardenia seeds
KR102042514B1 (en) Ell ripening sauce and thereof ripening method
KR20180034905A (en) Medicinal herb sauce including Saururus chinensis and Heartleaf houttuynia and salting method for aquatic products using thereof
CN108338331B (en) Processing method of Sichuan white rabbit meat
KR101001225B1 (en) Preparing method for soy preserve of Kalopanax pictus bud
KR101672974B1 (en) Manufacturing method of Youngia sonchifolia kimchi and Kimchi manufacture thereby
KR20180073740A (en) Preparation of hangover using cutlassfish and kalopanax
KR102628815B1 (en) anufacturing methods of medicinal octopus soup

Legal Events

Date Code Title Description
E701 Decision to grant or registration of patent right
GRNT Written decision to grant