KR101971159B1 - Manufacturing method for low salt leaf-mustard Kimchi and low salt leaf-mustard Kimchi by the method - Google Patents

Abstract

The present invention relates to a preparation method of Brassica juncea kimchi and Brassica juncea kimchi prepared thereby, and more specifically, to a preparation method of Brassica juncea kimchi, which comprises the steps of: salting Brassica juncea with sea salt and washing the same; preparing seasonings including ripe persimmon, soybean sauce, red pepper powder, a garlic, a ginger, glutinous rice glue, undried red pepper and an onion; and mixing the washed Brassica juncea with seasonings, wherein the seasonings preparation step includes adding smoked powder. The smoked powder is prepared by a step of grinding dried anchovy, dried kelp and dried seaweed, a step of introducing the ground powder into a smoking device, introducing oak chips into the smoking device, and then performing smoking, a step of grinding smoked powder again, and a step of drying the re-ground powder. According to the present invention, salty taste of Brassica juncea kimchi is maintained, but content of sodium can be reduced. The Brassica juncea kimchi prepared by the method of the present invention has reduced content of sodium, but improved taste and color such that everybody can enjoy eating the kimchi.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a kimchi having low sodium content and a method for producing the kimchi,

More particularly, the present invention relates to a method of manufacturing freshly prepared kimchi, and more particularly, to a method of manufacturing freshly made kimchi by replacing part or all of the anchovy sauce with hot water or soy sauce to reduce the sodium content and improve the overall flavor The present invention relates to a method for producing freshly ground kimchi with reduced sodium content and fresh kimchi by the method.

Kimchi is a unique fermented salted food in Korea. It is prepared by fermenting and fermenting various kinds of condiments (red pepper powder, garlic, ginger, persimmon, etc.) and fermented seaweed at low temperature after pickling vegetables such as Chinese cabbage, radish and cucumber . These kimchi have emerged as an important health functional food of the 21st century to be selected as one of the top five health foods in the world in the Health magazine (March 2006 issue) of the United States. Kimchi contains various metabolites of various organic acids and microorganisms that are produced during the fermentation of fibrin, vitamins, amino acids, minerals, and fermentation, and thus have been reported to have functions such as prevention of adult diseases, anticancer, anti-obesity, digestion and immunity enhancement, [Hwang Eun Sun et al., Journal of the Korean Society of Food Science and Technology, 48 (5), 413 (2016)].

On the other hand, salt (NaCl, sodium chloride) is an essential inorganic ingredient for the physiological action in the human body. It is a basic seasoning material that tastes the food. It is a substance that greatly affects the flavor and texture of the food. It is a substance. However, excessive intake of salt may cause various adult diseases such as cardiovascular diseases, diabetes, coronary artery disease, and chronic diseases. In Korea, sodium intake was 4.581.6 mg / day in 1998 and 5,260.2 mg / day in 2005, and decreased to 4,012.0 mg / day in 2013 based on sodium in salt. However, (2), 8 (2015)], which is twice as much as the recommended target intake of 2,000 mg / day.

The over-consumption of sodium is pointed out as the food culture that enjoys soup and fermented food, the increase of income and the increase of the proportion of eating out due to the increase of couple working couple. Recently, a variety of studies have been conducted on yeast extract, yeast extract, salt substitute such as potassium chloride and potassium lactate, saltiness enhancer such as amino acid and soy sauce, and flavor enhancer such as udangjang in order to improve overdose of sodium.

In kimchi, salt plays an important role in the pickling process. When the Chinese cabbage is salted, the moisture inside the cabbage is released by the osmotic action to soften the Chinese cabbage, and also acts on the microorganism, causing the separation of the plasmids of the microbial cells, thereby inhibiting the growth of harmful microorganisms [Seo Hye-young, , 16 (1), 22 (2017)]. Salt also gives a salty taste to balance the overall taste.

According to the National Health and Nutrition Survey, the first source of sodium intake among Korean people was kimchi (15.5%), Ramen (4.5%), bamboo kimchi (3.5%), miso soup (3.4%) and seaweed soup , And Kimchi has been reported to be a major source of sodium in both men and women regardless of gender [Yeon Mi Yeong et al., Korean Society of Nutrition, 16 (4), 473 (2011)].

As mentioned above, although kimchi has a variety of physiological activities, it has a high content of sodium, which is of interest because it may adversely affect the health when overdosed.

In this connection, various conventional techniques for reducing sodium in kimchi have been developed. Korean Patent No. 10-1387593 discloses a production method of omitting the pickling process to prevent excess accumulation of sodium to reduce the salinity, and Korean Patent No. 10- 1692024 discloses a method of producing an unsalted or low salt kimchi in which vegetables as kimchi ingredients are dipped in boiling water instead of pickling and quenched to lower the salinity.

Korean Patent No. 10-1215594 discloses a method for producing salted Chinese cabbage which is prepared by using a substitute salt including sodium chloride, potassium chloride, magnesium sulfate, malic acid, and calcium lactate, Korean Patent No. 10-1151961 discloses a method for producing a low-salt kimchi using a wild-caught high potassium content, and Korean Patent No. 10-1256731 discloses a method for producing low- Stock methensertoid ( Leuconostoc mesenteroides ) DRC 0211 to produce low salt, low sodium kimchi.

However, these conventional techniques have disadvantages in that they are difficult to be commercialized in a manufacturing site maintaining a conventional method, and there is a disadvantage in that the sensory preference is low due to low salt.

 Meanwhile, Korean Patent Registration No. 10-1661227 discloses a method of manufacturing a freshly made kimchi using fermented Cheonggukjang and thistle to improve the flavor and additional pharmacological effect of the freshly flavored gad Korean Patent No. 10-1429691 does not include red pepper powder, fish sauce, garlic, ginger, etc., but freshly prepared kimchi with only soy sauce, sugar, and vinegar to produce a hot spicy soy sauce, A kimchi production method is disclosed.

However, these methods of producing fresh kimchi have no effect of reducing the sodium content.

KR 10-1387593 B1 KR 10-1692024 B1 KR 10-1215594 B1 KR 10-1151961 B1 KR 10-1256731 B1 KR 10-1661227 B1 KR 10-1429691 B1

 Hwang, Eun-Sun et al., Korean Journal of Food Science and Technology, 48 (5), 413 (2016)  Cho, YJ, et al., Food Industry and Nutrition, 20 (2), 8 (2015)  Seo Hye-young, Food Storage and Processing Industry, 16 (1), 22 (2017)  Kwon, YM, et al., Korean Journal of Community Nutrition, 16 (4), 473 (2011)

Accordingly, it is an object of the present invention to provide a method for preparing gherkin, which is a method of replacing part or all of anchovy sauce used in freshly made kimchi sauce with red pepper and soy sauce by reducing the sodium content while maintaining the flavor of fresh gherkin have.

It is also intended to enable commercialization at a manufacturing site that maintains the conventional method.

In order to accomplish the above object, the present invention provides a method of manufacturing a freshly made kimchi having a reduced sodium content, comprising the steps of: salting a mustard with salted salted salted salted salted salted salted salted salted salted fish; Red pepper and onion, and a step of sprinkling and burning the desalted shade with the prepared sauce.

The desalting step is performed by mixing 5 to 7 parts by weight of the salt of mannitol and 35 to 45 parts by weight of purified water with 100 parts by weight of the freshly harvested mannitol and then desalting by washing with flowing water And 1 to 30% by weight of garlic, 5 to 50% by weight of red pepper powder, 5 to 50% by weight of red pepper powder, 1 to 30% by weight of garlic, 1 to 30% by weight of glutinous rice pulp, 5 to 50% by weight of glutinous rice pulp, 3 to 40% by weight of water pepper and 1 to 30% by weight of onion are mixed to prepare a seasoning, , And the desalted mustard and the prepared sauce are mixed at a weight ratio of 7: 2 to 4: 1.

The step of preparing the sauce further comprises mixing 1 to 10% by weight of a fumed powder, wherein the fumed powder is pulverized by dry anchovy, dry kelp and dried seaweed, and the pulverized powder is introduced into a hopper, A step of putting oak chips in a hot oven and then smoldering at 60 to 80 ° C for 1 to 5 hours and re-pulverizing the smoked powder to 100 to 300 mesh; And drying it for 1 to 10 hours.

The fresh kimchi according to the present invention is characterized by being manufactured through the above-mentioned method.

According to the present invention, there is an advantage that the sodium content can be reduced while maintaining the salty taste of freshly made kimchi. That is, the fresh kimchi prepared by the manufacturing method of the present invention has an advantage that the sodium content is reduced but the taste and color are improved, so that everyone can enjoy it.

Hereinafter, the present invention will be described in detail.

The most important characteristic of the present invention is that it can be commercialized by maintaining the conventional method for manufacturing kimchi. However, by replacing some or all of the anchovy sauce used in the seasoning of Kimchi with Hongxi and soy sauce, To maintain the color of fresh kimchi, and to improve the overall flavor.

The method of manufacturing freshly ground kimchi according to the present invention comprises the steps of: salting a mustard with salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted And a step of burning the desalted shade with the prepared sauce.

Hereinafter, the present invention will be described in detail by steps.

Using gath Pickled  Step after desalting

First, the main ingredient of fresh kimchi is groomed to remove the non-eating area. Then, the cleaned shade is pickled with a sun-salt. In this case, 5 to 10 parts by weight of the salt is sprayed on the 100% by weight of the pickle, and 35 to 45 parts by weight of purified water is added to the pickle. The pickle is then pickled for 3 to 6 hours, Turn it up at intervals. When the pickle is finished, desalinate the god. At this time, the amount of the salt to be used may be about 5 to 10 parts by weight, preferably 5 to 6 parts by weight, to further reduce the content of sodium.

In the desalting method, desalting can be performed by washing the flowing water three times or by desalting it, or by desalting the pickled goat by immersing it in water for about 30 to 90 minutes, most preferably by immersion. At this time, it is natural that the immersion desalination can replace water at intervals of about 30 minutes.

Hongshi, soy sauce, red pepper powder, garlic, ginger, Glutinous rice paste , Water chili  And a step of producing sauce containing onion

Next, a seasoning is prepared. The sauce includes red pepper powder, garlic, ginger, glutinous rice paste, water red pepper and onion which are used as seasonings of freshly made kimchi, and includes red pepper and soy sauce instead of anchovy sauce. That is, by replacing the anchovy fish sauce with soy sauce and red hot sauce, the salty taste is maintained through the soy sauce and the color and richness are maintained through the red hot sauce and the overall flavor is improved.

However, the soy sauce and red sea sauce may be substituted for only a part of the anchovy sauce, and the sauce may further include a small amount of anchovy sauce, and may further include sugar.

The sauce includes 1 to 30% by weight of spices, 5 to 50% by weight of soy sauce, 5 to 50% by weight of red pepper powder, 1 to 30% by weight of garlic, 1 to 30% by weight of ginger, 5 to 50% 3 to 40% by weight and 1 to 30% by weight of onion, and if necessary, 3 to 10% by weight of anchovy sauce and 1 to 20% by weight of sugar may be further added. In a more preferable form, 3 to 20 wt% of red pepper, 8 to 25 wt% of soy sauce, 10 to 20 wt% of red pepper powder, 5 to 10 wt% of garlic, 10 to 20 wt% of glutinous rice paste, 10 to 15 wt% 5 to 10% by weight, and the anchovy sauce and the sugar may be contained in an amount of 3 to 10% by weight of anchovy sauce and 2 to 5% by weight of sugar.

Here, the soy sauce may be any one of brewed soy sauce, acid-decomposed soy sauce, fish sauce, and immersion liquid, but the kind thereof is not limited.

Further, in order to improve the binding power, any one of dextrin and modified starch may be added in an amount of 1 to 5% by weight.

On the other hand, the preparation of red pepper powder, garlic, ginger, glutinous rice paste, water red pepper and onion is the same as that of conventional kimchi, so that detailed description thereof will be omitted.

The desalted shade is mixed with the prepared seasoning,

Next, the desalted shade is put together with the prepared seasoning.

At this time, it is preferable to use the desalted mustard in a weight ratio of 7: 2 to 4: 4, most preferably 7: 3.

As described above, the freshly prepared kimchi has an advantage in that the sodium, the color, the taste and the flavor can be maintained or improved by replacing some or all of the anchovy sauce with Hongxi and soy sauce, .

Meanwhile, the step of preparing the sauce may further include mixing 1 to 10% by weight of the fume powder. That is, not only a fresh taste is imparted to fresh kimchi through the above-described fume powder, but also the whole salty taste, taste, aroma and the like are improved.

The crushed powder is introduced into a hopper, the oak chips are put into the hopper, and the crushed powder is introduced into the hopper at 60 to 80 ° C for 1 to 5 hours, And a step of re-pulverizing the smoked powder to 100 to 300 mesh, and drying the re-pulverized powder at 30 to 50 ° C for 1 to 10 hours.

First, the dried anchovy, dried seaweed, and dried seaweed are mixed at a weight ratio of 1: 0.1-0.5: 0.1-0.5, followed by pulverization. The reason for using the dried anchovy, dried seaweed, and dried seaweed in the present invention is to increase the salty taste and increase the salinity, and when the dried anchovy alone is used alone, synergy of sufficient salty is not exhibited. The above-mentioned pulverization particle size is not limited because the pulverization particle size at this stage is irrelevant because it is finally pulverized through a post-process.

 Next, the pulverized powder is put into a hopper. Then, the oak chips are put into the above-mentioned hunting machine and then smoked for 1 to 5 hours at 60 to 80 ° C so that the effect of improving the flavor due to the fuming is sufficiently expressed. Here, the amount of the smoke chip, that is, the oak chips is not limited, but it is sufficient that about 2 to 10 parts by weight of the powder is used per 100 parts by weight of the powder.

Next, the smoked powder is re-pulverized to 10 to 300 mesh, and the re-pulverized powder is sufficiently dried in a drier at 30 to 50 ° C for 1 to 10 hours to complete the preparation of the fumed powder.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Preparation Examples): Preparation of seasoning

Spices were prepared at the blending ratios shown in Table 1 below.

Mixing ratio (%) division Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Production Example 7 Hongsi - 13.3 - - 13.3 10.0 12.0 Soy sauce - - 30.0 13.3 16.7 10.0 15.0 Anchovy sauce 30.0 16.7 - 16.7 - 10.0 - chili powder 16.6 16.6 16.6 16.6 16.6 16.6 16.6 garlic 6.7 6.7 6.7 6.7 6.7 6.7 6.7 ginger 6.7 6.7 6.7 6.7 6.7 6.7 6.7 Glutinous rice paste 16.7 16.7 16.7 16.7 16.7 16.7 16.7 Water chili 13.3 13.3 13.3 13.3 13.3 13.3 13.3 onion 6.7 6.7 6.7 6.7 6.7 6.7 6.7 Sugar 3.3 3.3 3.3 3.3 3.3 3.3 3.3 Fume powder - - - - - - 3.0 system 100 100 100 100 100 100 100

At this time, the fumed powder was prepared as follows. First, 100 g of dried anchovy, 30 g of dried kelp, and 30 g of Gunmi were mixed and crushed, and then added to 5 g of oak chips and fumed at 60 to 80 ° C for 3 hours. Then, it was pulverized to 200mesh and dried in a dryer at 30 ~ 50 ° C for 2 hours.

(Example 1)

After finely grinding 60g of sun-dried salt to 1kg of freshly prepared fresh water, 400g of purified water was added, and the mixture was picked for 5 hours. After the pickling process, the gut was desalted by washing three times with flowing water and dehydrated naturally for 2 hours.

Next, the sprouts of Preparation Example 5 were added to the natural dehydrated scallop at a weight ratio of 7: 3, and the kimchi was prepared by mixing.

(Example 2)

The preparation was carried out in the same manner as in Example 1 except that the sauce of Preparation Example 6 was used instead of the sauce of Preparation Example 5.

(Example 3)

The procedure of Example 1 was repeated except that the sauce prepared in Preparation Example 7 was used instead of the sauce prepared in Preparation Example 5.

(Example 4)

The same procedure as in Example 1 was carried out. Instead of washing the scallop with water flowing three times, the scallop was immersed in water for one hour. At this time, water was replaced every 30 minutes.

(Example 5)

The same procedure as in Example 2 was carried out, except that the pickle had been washed three times with running water, and enough water was immersed in the pickle, and then immersed and desalted for 1 hour. At this time, water was replaced every 30 minutes.

(Example 6)

The same procedure as in Example 3 was carried out. Instead of washing the scallop with water flowing three times, the scallop was immersed in water for one hour. At this time, water was replaced every 30 minutes.

(Comparative Examples 1 to 4)

The same procedure as in Example 1 was carried out except that each of Preparation Examples 1 to 4 was used in place of Preparation Example 5.

(Comparative Examples 5 to 8)

The same procedure as in Comparative Examples 1 to 4 was carried out, except that 80g of the sun-dried salt was uniformly sprayed on 1kg of freshly prepared fresh water, and then 400g of purified water was added.

(Comparative Examples 9 to 12)

The same procedure as in Comparative Examples 1 to 4 was carried out, except that 100 g of sun-dried salt was uniformly sprayed on 1 kg of freshly prepared fresh water, and then 400 g of purified water was added.

(Test Example 1)

For the freshly made kimchi prepared through the above examples and comparative examples, 10 panelists of a professional panel were asked to evaluate the color and taste of the kimchi using the 5-point rating method (very good (5 points), good 4 points), normal (3 points), bad (2 points), or very bad (1 point)], and the evaluation value was expressed as an average value.

Panel members consisted of 10 trained general workers who were familiar with the purpose of the evaluation. The gender composition of the panelists was between 4 males and 6 females. The ages ranged from 30 to 50 years. The sensory test for the panelists was usually conducted in the appropriate environment for food. The results are shown in Table 2 below.

Test Example 1 Results division color Salty taste Overall likelihood Example 1 3.7 3.6 3.8 Example 2 3.6 3.8 3.7 Example 3 3.7 3.9 3.9 Example 4 3.8 3.8 3.9 Example 5 3.8 3.9 4.0 Example 6 3.9 4.0 4.1 Comparative Example 1 3.5 2.8 3.0 Comparative Example 2 3.4 3.0 3.1 Comparative Example 3 3.3 2.9 3.0 Comparative Example 4 3.4 3.0 3.2 Comparative Example 5 3.6 2.8 3.0 Comparative Example 6 3.5 3.3 3.1 Comparative Example 7 3.4 3.2 3.0 Comparative Example 8 3.3 3.1 3.2 Comparative Example 9 3.6 2.9 3.1 Comparative Example 10 3.6 3.2 3.1 Comparative Example 11 3.5 3.1 3.2 Comparative Example 12 3.5 3.0 3.0

As can be seen from the above Table 2, the fresh kimchi prepared in Examples 1 to 6 of the present invention were evaluated in both the degree of salty taste and the overall acceptability, compared with the fresh kimchi prepared in Comparative Examples, There was no difference.

(Test Example 2)

The pH and the number of lactic acid bacteria were measured in order to examine the degree of aging of fresh kimchi prepared through the above examples and comparative examples. The instrument used to measure the pH of fresh kimchi was measured by taking a portion of the test solution prepared with an Orion Star ^™ A211 pH Benchtop Meter (Thermo Fisher Scientific, Country of Origin: Singapore). For the test solution used for pH and lactic acid bacteria count, 25 g of each sample was quantified, and 225 mL of sterilized physiological saline was added thereto, followed by homogenization. The number of lactic acid bacteria was measured by counting the number of colonies produced after culturing at 37 ° C for 48 hours after sprinkling a predetermined amount of the prepared test solution on a previously prepared MRS plate culture medium. The results are shown in Table 3 below.

Test Example 2 Results division pH log CFU / g Example 1 4.31 7.63 Example 2 4.32 7.69 Example 3 4.35 7.83 Example 4 4.32 7.72 Example 5 4.35 7.68 Example 6 4.37 7.58 Comparative Example 1 4.68 7.81 Comparative Example 2 4.58 7.79 Comparative Example 3 4.45 7.79 Comparative Example 4 4.56 7.80 Comparative Example 5 4.55 7.85 Comparative Example 6 4.38 7.79 Comparative Example 7 4.39 7.83 Comparative Example 8 4.41 7.86 Comparative Example 9 4.60 7.52 Comparative Example 10 4.51 7.53 Comparative Example 11 4.55 7.26 Comparative Example 12 4.53 7.44

As can be seen in Table 3, there was no significant difference in the number of lactic acid bacteria and pH between the examples and the comparative examples. Therefore, it was judged that the examples according to the present invention had no significant difference in the degree of aging as compared with the comparative examples.

(Test Example 3)

Sodium content of the freshly prepared kimchi prepared through the above examples and comparative examples was analyzed. The sodium content was measured using an inductively coupled plasma (ICP) spectrophotometer. The equipment and conditions used for the analysis are shown in Table 4 below.

Analytical instruments and analytical conditions Analytical instrument ICP Spectro Arcos, Spectro Blue
(AMETEK, Country of Origin: USA) Wavelength spectra Na 489.592 nm Auxiliary gas 1.0 mL / min Coolant gas 12 mL / min Carrier gas 0.8 mL / min Nebulizer gas pressure 2.2 bar RF Power 1,400 W

The analytical sample was ground and homogenized, and about 1 ~ 5 g of the sample was taken in a 100 mL volumetric flask, then 1 mL of perchloric acid and 10 mL of nitric acid were added. Then, the mixture was allowed to stand for 6 hours to allow nitric acid to penetrate the sample to prevent bubbling, and then decomposed by placing it on a carbonization furnace. At this time, it was gradually decomposed at low temperature (80 ° C) and decomposed so that the solids were completely dissolved and the liquid became colorless by gradually increasing the temperature. (Final temperature: 150 ° C) However, nitric acid was added for decomposition, But it was not added any more. When the decomposition was completed, the solution was cooled and 0.1 M nitric acid solution was added to make 100 mL, which was used as the test solution. Standard products were diluted with 0.1 M nitric acid solution using 1,000 ppm of AccusStandard (AccuTrace, USA) to make 100 ppm each, and diluted to 0.5, 1.0, 5, 10, and 50 ppm, respectively.

Test Example 5 Results division Sodium content (mg / 100g) Production Example 1 (seasoning) 4,959.3 Production Example 2 (seasoning) 2,452.7 Production Example 3 (seasoning) 1,762.3 Production Example 4 (seasoning) 2,975.4 Production Example 5 (seasoning) 860.8 Production Example 6 (seasoning) 2,047.2 Production Example 7 (seasoning) 788.1 Example 1 423.5 Example 2 498.8 Example 3 388.4 Example 4 392.8 Example 5 443.9 Example 6 364.2 Comparative Example 1 780.7 Comparative Example 2 562.7 Comparative Example 3 485.9 Comparative Example 4 581.7 Comparative Example 5 892.8 Comparative Example 6 636.1 Comparative Example 7 568.4 Comparative Example 8 692.1 Comparative Example 9 986.5 Comparative Example 10 716.7 Comparative Example 11 658.2 Comparative Example 12 736.5

As a result of analyzing the sodium contents of the examples and the comparative examples as described above, it was confirmed that the sodium content in the fresh kimchi of the examples prepared by mixing the soy sauce and the red hot sauce was lower than that of the fresh kimchi of the comparative examples. In addition, it was confirmed that the method of desalting desalting rather than washing desalting further reduced sodium.

However, it was also confirmed that the preparation of Sodium 3-phosphate by using only soy sauce instead of anchovy sauce, and that of Comparative Example 3 using Sodium sulphate were also lower than those of the examples.

As can be seen from the above Test Examples 1 to 3, the sodium-reduced fresh kimchi according to the present invention showed no significant difference in the degree of aging from that of the conventional kimchi, and the sodium content was remarkably reduced and the salty taste and sensory preference . In addition, when the anchovy sauce was replaced with soy sauce only, the sodium content was reduced, but the salty taste and sensory preference were not increased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

delete delete Desalting after pickling the god with sun-salt,
Preparing seasonings containing red pepper, soy sauce, red pepper powder, garlic, ginger, glutinous rice paste, water pepper and onion,
Wherein the desalted shade is burnt with the prepared sauce,
The step of desalting after pickling the god with sun-salt,
5 to 7 parts by weight of the sun-salt and 35 to 45 parts by weight of purified water are mixed with 100 parts by weight of the shampoo, washed with running water and desalted or dipped in water for 30 to 90 minutes for desalting,
The step of preparing the sauce comprises:
1 to 30% by weight of red ginseng, 5 to 50% by weight of soy sauce, 5 to 50% by weight of red pepper powder, 1 to 30% by weight of garlic, 1 to 30% by weight of ginger, 5 to 50% by weight of glutinous rice gruel, % And 1 to 30% by weight of onion,
The step of combining the desalted shade with the prepared sauce,
The desalted mustard and the prepared sauce were mixed at a weight ratio of 7: 2 to 4:
The step of preparing the sauce comprises:
1 to 10% by weight of a fumed powder is further mixed,
The above-
A process of crushing dried anchovy, dried kelp and dried seaweed,
Introducing the crushed powder into a hopper, injecting an oak chip into the hopper, and then smoking at 60 to 80 ° C for 1 to 5 hours,
Pulverizing the smoked powder to 100 to 300 mesh;
And drying the re-ground powder at 30 to 50 ° C for 1 to 10 hours.
A kimchi having reduced sodium content, which is produced by the method of claim 3.