KR102419027B1 - The Method of preparing Kimchi containing sliced radish, raw fish fillet and raw fish stock, and the Kimchi preparing by the same method - Google Patents

Abstract

The present invention relates to a method for manufacturing kimchi comprising sliced white radish, raw yellow corvina fillet, and raw yellow corvina broth, and kimchi manufactured thereby, and more specifically, to a method for manufacturing kimchi comprising sliced white radish, raw yellow corvina fillet, and raw yellow corvina broth and kimchi manufactured thereby. The kimchi is manufactured by a pickled napa cabbage manufacturing process (A); a pickled sliced white radish manufacturing process (B); a yellow corvina fillet manufacturing process (C); a yellow corvina stock manufacturing process (D); a kimchi filling manufacturing process (E); a yellow corvina fillet and anchovy seasoning process (F); a finished kimchi manufacturing process (G); and fermentation, aging, and storage processes (H), to increase nutrients such as protein and have excellent sensory properties such as savory taste, refreshing feeling, aesthetic sense of appearance, texture of radish, and overall preference.

Description

The method of preparing kimchi containing sliced radish, raw fish fillet and raw fish stock, and kimchi prepared thereby

The present invention provides a method for producing kimchi in which nutrient components such as protein, which are lacking in existing kimchi, are increased, and umami taste and refreshing feeling are enhanced by using raw scallop fillet and using raw sauerkraut and raw anchovy saudeori broth. By using sliced radish instead of shredded radish, the appearance of kimchi is not messy, the aesthetics is improved, the chewy texture of the radish is improved, and the overall taste is also greatly improved. When eaten wrapped in pork bossam, pork ribs, or pork with sliced radish contained in kimchi prepared according to the manufacturing method of the present invention, it has a chewy texture like pickled sliced radish and adds flavor of kimchi. It is to provide a method for producing kimchi in which the synergistic effect of the kimchi is greatly improved.

Kimchi is a product that is aged at a low temperature to suppress acetic acid fermentation after pickling cabbage, radish, cucumber, and mustard in salt, tossing with seasonings such as red pepper, garlic, green onion, and salted fish, and then fermenting it with lactic acid. Due to the unique flavor that suits the taste, it is recognized as a representative food mainly made from green and yellow vegetables, which are eaten as it is or cooked in stews or soups, which are essential to our table.

However, since kimchi lacks nutrients such as proteins, peptides, and amino acids, and thus lacks umami and freshness, various methods such as mixing various aquatic products to increase nutrients and improve umami and freshness must be explored. There is a problem that there is.

In addition, since kimchi stuffing contains shredded radish, the appearance of the manufactured kimchi may look messy by the shredded radish. There is a problem that there is.

Republic of Korea Patent Publication No. 10-1425153 Republic of Korea Patent Publication No. 10-1225623

The object of the present invention is, firstly, of kimchi containing raw fish fillet, and by using raw raw anchovy saudeori and raw anchovy saodery broth, nutrients such as protein, which are lacking in existing kimchi, are increased, and umami taste and refreshing feeling are enhanced. To provide a manufacturing method.

Second, by using sliced radish instead of shredded radish, the appearance of kimchi is not messy, the aesthetics is improved, the chewy texture of the radish is improved, and the overall preference is also greatly improved.

Third, when eaten wrapped in pork bossam, pork ribs, or beef with sliced radish contained in kimchi prepared according to the manufacturing method of the present invention, it has a chewy texture like pickled sliced radish and adds flavor of kimchi. Accordingly, it is to provide a method for producing kimchi in which the synergistic effect of taste is greatly improved.

Another object of the present invention is to provide kimchi prepared by the above method.

In order to achieve the above object, one aspect of the present invention is that by using sliced radish, containing raw raw fish fillet, and using raw raw fish saudeuri and raw anchovy saudeori broth, nutrients such as protein are increased, and umami taste and refreshing feeling It relates to a method for manufacturing kimchi that is enhanced, the aesthetics of the appearance of the kimchi is improved, the chewy texture of the radish is improved, and the overall taste is also greatly improved. The method for preparing kimchi containing the sliced radish, raw saenggi fillet and saengjogi broth is as follows.

First, the overall manufacturing method is A. Pickled cabbage manufacturing process; B. Pickled Slice Radish Manufacturing Process ; C. Early Fillet Manufacturing Process; D. Early broth manufacturing process; E. Kimchi beef manufacturing process; F. Early fillet and anchovy seasoning process; G. The finished kimchi manufacturing process; and H. Fermentation, maturation, and storage processes; a method for producing kimchi containing sliced radish, raw fish fillet, and raw fish broth.

More specifically, the A. pickled cabbage manufacturing process is a. 2 to 2.5 kg / step of preparing cabbage material; me. A pretreatment step of removing inedible parts such as outer leaves and withered leaves; All. A brine preparation step of dissolving 250 to 350 g of salt in 1,000 ml of purified water to prepare brine; la. After immersing the whole cabbage in brine, take it out, put it upright, sprinkle 150 to 250 g of salt at the bottom, sprinkle brine on the top of the cabbage and put it to sleep. , Pickling step of placing the lower side of the cabbage once again after 3 to 5 hours and pickling for 2 to 4 hours more; mind. It includes a; washing and dehydration step of washing with clean water three times and then dehydrating for 2 to 3 hours on a sieve.

And, the B. pickled slice radish manufacturing process, a. A material preparation step of preparing a radish of about 1 to 1.5 kg/piece; me. After cutting both ends of radish, peeling, pre-treatment step of cutting into a circular shape with a thickness of 0.05 to 10 mm; All. A pickling step of adding 40 to 60 g of salt, 300 to 6000 ml of water, and 100 to 200 g of barley porridge to 1 kg of sliced radish and pickling for 2 to 4 hours; la. It includes a; dehydration step of dehydration for 1 to 3 hours by supporting it on a sieve after washing.

In addition, the C. early fillet manufacturing process, a. A material preparation step of preparing an early stage of about 25 to 30 cm / head; me. After removing the inedible parts such as scales, fins, tail, gills, and intestines, soaking in brine at a concentration of 2 to 3% by weight and washing, the fillet (lean meat) is prepared by floating around the spine. A pretreatment step of floating in two and removing the skin; All. a cutting step of obliquely cutting the early fillet to a length of 2 to 7 cm, preferably 3 to 6 cm in length, and most preferably 4 to 5 cm in length.

And, in the D. early stage broth manufacturing process, a. An early preparation step of preparing a sudery of early heads, bones, etc. remaining after manufacturing a fillet in the early fillet manufacturing process; me. A raw anchovy salt preparation step of separating the meat part from the raw anchovy and preparing the remaining anchovy head, bones, etc.; All. 400 to 600 g of the sauerkraut is added to 10L of water, 30 to 50 g of the raw anchovy sauseori, and 50 to 70 g of radish are added, and then heated for 2 to 4 hours until the total volume is 5L to 20 to 30 A heating step of preparing a broth consisting of weight%, anchovy 1-3% by weight, radish 2-4% by weight, and purified water 60-80% by weight; la. It will include; filtration and cooling step of filtering and cooling the prepared broth through a sieve.

In addition, the E. kimchi beef manufacturing process, a. A seasoning preparation step of mixing 50 to 70 g of garlic, 20 to 40 g of ginger, 40 to 60 g of dried red pepper, and 20 to 40 g of barley porridge, and grinding while adding the broth prepared in the early broth manufacturing process little by little; me. After peeling the washed pears and removing the cores, grind them on a grater, put a linen cloth, and squeeze to prepare pear juice; All. In a mixture of 200 to 400 ml of broth, 100 to 300 g of red pepper powder, 40 to 60 g of pear juice, and 10 to 30 g of salt prepared in the seasoning preparation step, 20 to 40 g of water parsley, 50 to 70 g of chives, 1 to 3 g of pine nuts, 1 jujube a seasoning mixing step of adding 3 g to and mixing to prepare a mixed seasoning; and d. It includes;

In addition, in the F. early fillet and anchovy seasoning process, 200 to 400 g of early fillet prepared in the early fillet manufacturing process and the raw anchovy salted raw anchovy preparation step of the early stage broth manufacturing process are separated 50 to 150 g of anchovy meat stored separately is seasoned by applying the mixed seasoning prepared in the seasoning mixing step.

And, the G. finished kimchi manufacturing process is, a. applying kimchi sauce to apply the mixed seasoning prepared in the kimchi stuffing process to the pickled cabbage prepared according to the pickled cabbage manufacturing process; me. The seasoned jogi fillet and anchovy meat prepared in the fillet and anchovy seasoning process are placed on the seasoned sliced radish prepared in the kimchi sauce preparation step including sliced radish and inserted between pickled cabbage. Stuffing seasoned early fillet and anchovy meat; and c. This includes; wrapping the pickled sliced radish that covers the top of the kimchi stuffed with the kimchi prepared in the seasoned early fillet and anchovy meat filling step with the seasoned sliced radish.

In addition, the H. fermentation, aging, and storage process is a. a first fermentation step of fermenting the kimchi produced by the kimchi manufacturing method in a container such as a jar or a kimchi container at room temperature for 5 to 48 hours according to preference; me. A second fermentation and aging storage step of storing the kimchi fermented in the first fermentation step in a storage such as a kimchi refrigerator, and storing the kimchi while performing the second fermentation and aging according to preference.

On the other hand, another aspect of the present invention is to include the kimchi prepared by the method for producing kimchi containing sliced radish, raw fish fillet, and raw fish stock as described above.

Kimchi prepared according to the method for producing kimchi containing sliced radish, raw fish fillet, and raw anchovy broth of the present invention uses sliced radish, contains raw fish fillet, and uses raw raw anchovy saudeuri and raw anchovy saudeori broth. , It shows the remarkable effect of increasing the nutrition of protein, etc., enhancing the umami taste and refreshing feeling, improving the aesthetics of the appearance of kimchi, and improving the chewy texture of radish, as well as greatly improving the overall taste compared to conventional kimchi.

In addition, the sliced radish contained in the kimchi prepared according to the manufacturing method of the present invention has a chewy texture like pickled sliced radish, but when eaten wrapped in pork bossam, pork ribs, or beef broth, the flavor of kimchi is added. It shows a remarkable effect of achieving a synergistic effect of

An embodiment according to the method for producing kimchi containing sliced radish, raw fish fillet and raw fish stock of the present invention is as follows.

That is, A. Pickled cabbage manufacturing process;

B. Pickled Slice Radish Manufacturing Process ;

C. Early Fillet Manufacturing Process;

D. Early broth manufacturing process;

E. Kimchi beef manufacturing process;

F. Early fillet and anchovy seasoning process;

G. The finished kimchi manufacturing process; and

H. It may be a method for producing kimchi containing sliced radish, raw fish fillet, and raw fish stock, including fermentation, maturation, and storage processes.

Here, the A. pickled cabbage manufacturing process is,

go. 2 to 2.5 kg / step of preparing cabbage material;

me. A pretreatment step of removing inedible parts such as outer leaves and withered leaves;

All. A brine preparation step of dissolving 250 to 350 g of salt in 1,000 ml of purified water to prepare brine;

la. After immersing the whole cabbage in brine, take it out, put it upright, sprinkle 150 to 250 g of salt at the bottom, sprinkle brine on the top of the cabbage and put it to sleep. , Pickling step of placing the lower side of the cabbage once again after 3 to 5 hours and pickling for 2 to 4 hours more; and

mind. It may include a; washing and dehydration step of washing with clean water three times and then dehydrating for 2 to 3 hours on a sieve.

And, the B. pickled slice radish manufacturing process,

go. A material preparation step of preparing a radish of about 1 to 1.5 kg/piece;

me. After cutting both ends of radish, peeling, pre-treatment step of cutting into a circular shape with a thickness of 0.05 to 10 mm;

All. A pickling step of adding 40 to 60 g of salt, 300 to 6000 ml of water, and 100 to 200 g of barley porridge to 1 kg of sliced radish and pickling for 2 to 4 hours; and

la. It may include a; dehydration step of dehydration for 1 to 3 hours by supporting it on a sieve after washing.

In addition, the C. early fillet manufacturing process,

go. A material preparation step of preparing an early stage of about 25 to 30 cm / head;

me. Remove the inedible parts such as the scales, fins, tail, gills, and intestines of the early bird, wash it by immersing it in 2 to 3% brine, and then make 2 fillet (lean meat) pieces by floating around the backbone. A pre-treatment step of opening and removing the skins; and

All. A cutting step of obliquely cutting the early fillet to a length of 2 to 7 cm, preferably 3 to 6 cm, and most preferably 4 to 5 cm.

And, the D. early stage broth manufacturing process,

go. An early preparation step of preparing a sudery of early heads, bones, etc. remaining after manufacturing a fillet in the early fillet manufacturing process;

me. A raw anchovy salt preparation step of separating the meat part from the raw anchovy and preparing the remaining anchovy head, bones, etc.;

All. 400 to 600 g of the sauerkraut is added to 10L of water, 30 to 50 g of the raw anchovy sauseori, and 50 to 70 g of radish are added, and then heated for 2 to 4 hours until the total volume is 5L to 20 to 30 A heating step of preparing a broth consisting of weight%, anchovy 1-3% by weight, radish 2-4% by weight, and purified water 60-80% by weight; and

la. It may include; filtering and cooling the prepared broth through a sieve and cooling.

In addition, the E. Kimchiso manufacturing process is,

go. A seasoning preparation step of mixing 50 to 70 g of garlic, 20 to 40 g of ginger, 40 to 60 g of dried red pepper, and 20 to 40 g of barley porridge, and grinding while adding the broth prepared in the early broth manufacturing process little by little;

me. After peeling the washed pears and removing the cores, grind them on a grater, put a linen cloth, and squeeze to prepare pear juice;

All. In a mixture of 200 to 400 ml of broth, 100 to 300 g of red pepper powder, 40 to 60 g of pear juice, and 10 to 30 g of salt prepared in the seasoning preparation step, 20 to 40 g of water parsley, 50 to 70 g of chives, 1 to 3 g of pine nuts, 1 jujube a seasoning mixing step of adding 3 g to and mixing to prepare a mixed seasoning; and

la. A kimchi sauce preparation step including sliced radish prepared in the pickled sliced radish manufacturing process and the mixed seasoning prepared in the seasoning mixing step to prepare a kimchi sauce containing sliced radish.

In addition, the F. early fillet and anchovy seasoning process is,

200 to 400 g of early fillet prepared in the early fillet manufacturing process and 50 to 150 g of anchovy meat separated and stored separately in the raw anchovy salted saudeuri preparation stage of the early broth manufacturing process, prepared in the seasoning mixing step It may be seasoning by applying a mixed seasoning.

And, the G. finished kimchi manufacturing process is,

go. applying kimchi sauce to apply the mixed seasoning prepared in the kimchi stuffing process to the pickled cabbage prepared according to the pickled cabbage manufacturing process;

me. The seasoned jogi fillet and anchovy meat prepared in the fillet and anchovy seasoning process are placed on the seasoned sliced radish prepared in the kimchi sauce preparation step including sliced radish and inserted between pickled cabbage. Stuffing seasoned early fillet and anchovy meat; and

All. It may include; wrapping the top of the kimchi prepared in the step of putting the seasoned early fillet and anchovy meat into the kimchi stuffed with pickled sliced radish covering the top of the kimchi with seasoned sliced radish.

In addition, the H. fermentation, aging, and storage process,

go. a first fermentation step of fermenting the kimchi produced by the kimchi manufacturing method in a container such as a jar or a kimchi container at room temperature for 5 to 48 hours according to preference; and

me. A second fermentation and aging storage step of storing the kimchi fermented in the first fermentation step in a storage such as a kimchi refrigerator, and storing the kimchi while performing secondary fermentation and aging according to preference.

On the other hand, another aspect of the present invention includes kimchi prepared by the above manufacturing method. Looking at the composition ratio of the prepared kimchi, pickled cabbage 84.16%, red pepper powder 1.4%, dried red pepper 0.35% relative to the total weight of the prepared kimchi. , barley porridge 0.21%, jogi fillet 2.1%, raw anchovy meat 0.7%, garlic 0.42%, ginger 0.21%, pear juice 0.35%, chives 0.43%, water parsley 0.22%, pickled radish 7.19%, top salt 0.14%, pine nuts 0.01 %, jujube 0.01%, and broth 2.1%.

As described above in detail a specific part of the content of the present invention, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the claims of the appended claims and their equivalents.

[Example]

(1) Pickled Chinese cabbage manufacturing process

go. 2.2 kg / material preparation step to prepare Chinese cabbage;

me. A pretreatment step of removing inedible parts such as outer leaves and withered leaves;

All. A brine preparation step of dissolving 300 g of salt in 1,000 ml of purified water to prepare brine;

la. After soaking the whole Chinese cabbage in brine, take it out, put it upright, sprinkle 200g of salt/poaching from the bottom of the cabbage, sprinkle salt water on top of the cabbage and put it to sleep. After 4 hours, cut it in half with a sheath. The pickling step of placing the cabbage on the bottom once more and pickling it for 2 more hours;

mind. After washing three times with clean water, a washing and dehydration step of dehydration for 3 hours on a sieve was performed.

(2) Pickled Slice Radish Manufacturing Process

go. A material preparation step of preparing radishes of about 1.25 kg/piece;

me. A pre-treatment step of cutting both ends of radish, peeling it, and cutting it into a 0.1mm-thick circle;

All. Pickling step of adding 50g of salt, 450ml of water, and 150g of barley porridge to 1kg of sliced radish and marinating for 3 hours;

la. After washing, a dehydration step of dehydration for 2 hours on a sieve was performed.

(3) Early Fillet Manufacturing Process

go. Material preparation step to prepare 28 cm / birds;

me. Remove the inedible parts such as scales, fins, tail, gills, and intestines of the guinea pig and wash it by immersing it in brine with a concentration of 2.5% by weight. pre-treatment step of floating and removing the skins;

All. A cutting step of diagonally cutting the early fillet to a length of 5 cm; was performed.

(4) Early broth manufacturing process

go. An early preparation step of preparing a sudery of early heads, bones, etc. remaining after manufacturing a fillet in the early fillet manufacturing process;

me. A raw anchovy salt preparation step of separating the meat part from the raw anchovy and preparing the remaining anchovy head, bones, etc.;

All. Put 500g of the sauerkraut in 10L of water, 40g of the raw anchovy saodeori, and 60g of radish, and heat it for 3 hours until the total volume is 5L to 25%, 2% anchovy, 3% radish, A heating step to prepare a broth consisting of 70% purified water;

la. A filtration and cooling step of filtering the prepared broth through a sieve and cooling was performed.

(5) Kimchi stuffing process

go. A seasoning preparation step of mixing 60 g of garlic, 30 g of ginger, 50 g of dried red pepper, and 30 g of barley porridge, and grinding while adding the broth prepared in the early broth manufacturing process little by little;

me. After peeling the washed pears and removing the cores, grind them on a grater, put a linen cloth, and squeeze to prepare pear juice;

All. A seasoning to prepare a mixed seasoning by adding 31.5 g water parsley, 61.5 g chives, 1.5 g pine nuts, and 1.5 g jujubes to a mixture of 300 ml of broth, 200 g of red pepper powder, 50 g of pear juice, and 20 g of salt prepared in the seasoning preparation step. mixing step;

la. A kimchi sauce preparation step including sliced radish prepared in the pickled sliced radish manufacturing process and the mixed seasoning prepared in the seasoning mixing step to prepare kimchi stuffing containing sliced radish was performed.

(6) Seasoning process for early fillet and anchovy meat

300 g of early fillet prepared in the early fillet manufacturing process and 100 g of anchovy meat separated and stored separately in the preparation stage of raw anchovy salted in the early stage broth manufacturing process. Apply the mixed seasoning prepared in the seasoning mixing step. seasoned.

(7) Finished Kimchi Manufacturing Process

go. applying the kimchi sauce for applying the mixed seasoning prepared in the kimchi sauce manufacturing process to the pickled cabbage prepared according to the pickled cabbage manufacturing process;

me. The seasoned jogi fillet and anchovy meat prepared in the fillet and anchovy seasoning process are placed on the seasoned sliced radish prepared in the kimchi sauce preparation step including sliced radish and inserted between pickled cabbage. Stuffing seasoned early fillet and anchovy meat;

All. A step of wrapping the pickled sliced radish covering the top of the kimchi prepared in the seasoned early fillet and anchovy meat filling step with kimchi stuffed with seasoned sliced radish was carried out.

(8) Fermentation, aging and storage process

go. a first fermentation step of fermenting the kimchi produced by the kimchi manufacturing method in a container such as a jar or a kimchi container at room temperature for 24 hours according to your preference;

me. A second fermentation and aging storage step of storing the fermented kimchi in the first fermentation step in a storage such as a kimchi refrigerator, and storing while the second fermentation and aging according to preference was performed.

[Comparative example]

In the comparative example, unlike the above example, by using shredded radish without using sliced radish, (2) not performing the pickled sliced radish manufacturing process, and not using early fillet, (3) early fillet manufacturing process (4) Early broth manufacturing process was not performed, and (6) early fillet and anchovy seasoning processes were also not performed. The raw materials of the above example steps were used in the same amount as in the example, except that they were not.

Experimental example

In this experimental example, a sensory test was performed on the kimchi prepared by the method for preparing sliced radish prepared in the Examples, the kimchi containing the raw fish fillet and the raw fermented kimchi broth, and the kimchi prepared according to the comparative example. The sensory test technique was conducted for 30 trained sensory test personnel as a ranking test method. It was divided into four items: umami taste, freshness, appearance, texture of radish, and overall preference, and measured using a 10-point preference scale method. The results are shown in Table 1 below.

Item Example comparative example umami 8.80 5.60 refreshment 8.60 5.50 Exterior 8.90 5.20 texture of nothing 8.90 (no slices) 5.10 (shredded radish) overall sign 8.80 5.35

As shown in Table 1 above, the Example showed a high preference of more than 55% compared to the Comparative Example in all items, and in particular, in the case of appearance, texture of radish and overall preference, the Example exceeded the Comparative Example by 70% or more showed a high preference for

Claims (11)

A. Pickled Chinese cabbage manufacturing process;
B. A pickled slice radish manufacturing process that is separate from the 'A process';
C. An early fillet manufacturing process performed separately from the 'Process A' and 'Process B';
D. A. an early sudery preparation step of preparing sudery of early heads, bones, etc. remaining after manufacturing the fillets in the early fillet manufacturing process, which is the 'C process';
me. A raw anchovy salt preparation step of preparing the anchovy meat by separating the meat part from the raw anchovy, and preparing the remaining anchovy head, bones, etc.;
All. 400 to 600 g of the sauerkraut is added to 10L of water, 30 to 50 g of the raw anchovy sauseori, and 50 to 70 g of radish are added, and then heated for 2 to 4 hours until the total volume is 5L to 20 to 30 A heating step of preparing a broth consisting of weight %, anchovy 1-3% by weight, radish 2-4% by weight, and purified water 60-80% by weight; and
la. Early broth production process comprising; filtration and cooling steps of filtering and cooling the prepared broth through a sieve;
E. A. A seasoning preparation step of mixing 50 to 70 g of garlic, 20 to 40 g of ginger, 40 to 60 g of dried red pepper, and 20 to 40 g of barley porridge, and grinding while adding the broth prepared in the early broth manufacturing process little by little;
me. Peeling the washed pears and removing the cores, then grinding them on a grater, putting in a linen cloth, and squeezing them to prepare pear juice;
All. 20 to 40 g of water parsley, 50 to 70 g of chives, 1 to 3 g of pine nuts, 1 jujube in a mixture of 200 to 400 ml of broth, 100 to 300 g of red pepper powder, 40 to 60 g of pear juice, and 10 to 30 g of salt prepared in the seasoning preparation step a seasoning mixing step of adding 3 g to and mixing to prepare a mixed seasoning; and
la. Kimchi stuffing process comprising; mixing the seasoning prepared in the seasoning mixing step with the pickled sliced radish prepared in the pickled sliced radish manufacturing process to prepare a kimchi stuffing containing the seasoned sliced radish; ;
F. Early fillet prepared in the 'C process' and the anchovy meat prepared by separating the meat part from the raw anchovy in the 'D process' and the early fillet prepared using the mixed seasoning prepared in the 'E process' and anchovy meat seasoning process;
G. The mixed seasoning prepared in the 'E process' is applied to the pickled cabbage prepared in the 'A process', and the seasoned early fillet and anchovy meat prepared in the 'F process' are applied to the 'E process' The finished kimchi manufacturing process of placing it on seasoned sliced radish and inserting it between pickled cabbages coated with mixed seasoning; and
H. A process for fermenting, aging, and storing the finished kimchi prepared in the 'G process';
The method of claim 1, wherein the 'A. Pickled cabbage manufacturing process'
go. 2 to 2.5 kg / step of preparing cabbage material;
me. A pretreatment step of removing inedible parts such as outer leaves and withered leaves;
All. A brine preparation step of dissolving 250 to 350 g of salt in 1,000 ml of purified water to prepare brine;
la. After soaking the whole Chinese cabbage in brine, take it out, put it upright, sprinkle 150 to 250 g of salt/apore on the bottom, sprinkle brine on the top of the cabbage to put it to sleep, and cut it in half with a sheath after 3 to 5 hours. , Pickling step of placing the lower side of the cabbage once again after 3 to 5 hours and pickling for 2 to 4 hours more; and
mind. A method for producing kimchi containing sliced radish, raw fish fillet, and raw fish broth, comprising: washing three times with clean water and then dehydrating for 2 to 3 hours on a sieve.
The method of claim 1, wherein the 'B. The pickled sliced radish manufacturing process'
go. A material preparation step of preparing a radish of about 1 to 1.5 kg/piece;
me. After cutting both ends of the radish, peeling the skin, pre-treatment step of cutting into a circular shape with a thickness of 0.05 to 10 mm;
All. A pickling step of adding 40 to 60 g of salt, 300 to 6000 ml of water, and 100 to 200 g of barley porridge to 1 kg of sliced radish and pickling for 2 to 4 hours; and
la. A method for producing kimchi containing sliced radish, raw chives fillet and raw fermented broiler stock, comprising: a dehydration step of washing and then dehydrating for 1 to 3 hours on a sieve.
According to claim 1, wherein the 'C. Early fillet manufacturing process'
go. A material preparation step of preparing an early stage of about 25 to 30 cm / head;
me. Remove the inedible parts such as scales, fins, tail, gills, and intestines of the early bird, wash it by immersing it in 2 to 3% brine, and then make 2 fillet (lean meat) by floating it around the spine. A pre-treatment step of opening and removing the skins; and
All. A method for producing kimchi containing sliced radish, raw chives fillet and raw fermented broccoli, comprising: a cutting step of diagonally cutting the early fillet to a length of 2 to 7 cm.
delete delete According to claim 1, wherein the 'F. Early fillet and anchovy seasoning process'
200 to 400 g of early fillet prepared in the early fillet manufacturing process and 50 to 150 g of anchovy meat separated and stored separately in the raw anchovy salted saudeuri preparation stage of the early broth manufacturing process, prepared in the seasoning mixing step A method for producing kimchi containing sliced radish, raw fermented radish fillet and saengjogi broth, characterized in that it is seasoned with a mixed seasoning.
According to claim 1, wherein the 'G. The complete kimchi manufacturing process'
go. applying kimchi sauce to apply the mixed seasoning prepared in the kimchi stuffing process to the pickled cabbage prepared according to the pickled cabbage manufacturing process;
me. The seasoned jogi fillet and anchovy meat prepared in the fillet and anchovy seasoning process are placed on the seasoned sliced radish prepared in the kimchi preparation step including sliced radish and inserted between pickled cabbages. Stuffing seasoned early fillet and anchovy meat; and
All. Sliced radish and saengjogi comprising a; wrapped in pickled sliced radish covering the top of the kimchi prepared in the seasoned early fillet and anchovy meat filling step with kimchi stuffed with seasoned sliced radish. A method for producing kimchi containing fillet and raw fish stock.
The method of claim 1, wherein the 'H. Fermentation, aging, and storage processes are
go. The 'G. A first fermentation step of fermenting the kimchi produced by the 'complete kimchi manufacturing process' in a container such as a jar or kimchi container at room temperature for 5 to 48 hours according to your preference; and
me. A second fermentation and aging storage step of storing the kimchi fermented in the first fermentation step in a storage such as a kimchi refrigerator, and storing the second fermentation and maturation according to preference. and a method for producing kimchi containing raw fish stock.
[Claim 10] The method according to any one of claims 1 to 4 and 7 to 9, wherein 84.16% of pickled cabbage, 1.4% of red pepper powder, 0.35% of dried red pepper, 0.21% of barley porridge, 2.1% of early fillet based on the total weight of the prepared kimchi. , Raw anchovy meat 0.7%, garlic 0.42%, ginger 0.21%, pear juice 0.35%, chives 0.43%, water parsley 0.22%, pickled radish 7.19%, top salt 0.14%, pine nuts 0.01%, jujube 0.01%, and jujube 2.1% A method for producing kimchi containing sliced radish, raw fish fillet, and raw fish stock, characterized in that it consists of.
10. A kimchi containing sliced radish prepared by the manufacturing method according to any one of claims 1 to 4, 7 to 9, a raw fermented radish fillet, and a saengjogi broth.