KR19990081724A - Method of Making Fruit Juice Kimchi - Google Patents

Abstract

The present invention relates to a method for producing a fruit juice kimchi that mixes fruit juices such as grapes, tangerines, apples, and pears with kimchi and matures well to enrich the taste with a unique taste and aroma of fruit.

In the manufacturing process of the present invention, the prepared fruit is removed to remove foreign substances, and then washed clean and then put the cut fruit into the extractor to extract the liquid juice, and the extracted juice is sufficiently poured into the kimchi container containing kimchi It is characterized by producing fruit juice kimchi for each fruit by ripening well for 5 to 7 days at a temperature of 3 ℃ ~ 10 ℃,

Such juice kimchi of the present invention has nutrients such as niacin, organic acid, pectin, potassium, which is not in conventional kimchi, and has the advantage that it can be provided as a nutritional kimchi to patients with hypertension or gastrointestinal patients and children who do not like salty and spicy general kimchi.

Kimchi is made by adding fruit juice to make kimchi, which is a combination of freshness of vegetables and the unique taste of fruits. It is also effective in boosting the taste. Also, it is possible to supply special nutrients according to the kinds of fruits. There is an advantage that can be stored for a long time by delay.

Description

Method of Making Fruit Juice Kimchi

The present invention relates to a method for producing a fruit juice kimchi that mixes fruit juices such as grapes, tangerines, apples, pears with kimchi, and then matures well to enrich the taste with a unique taste and aroma of fruit.

Traditional kimchi, which is widely eaten as a corrosion in each home or restaurant, was mainly provided with cabbage kimchi dipped with cabbage, the main ingredient, and seasonings such as red pepper powder, garlic, and chopped soup.

General kimchi is spicy and salty, so the elderly and new generation students are reluctant to eat it.

The present invention was developed in order to solve the problems of such spicy and salty conventional kimchi, the juice kimchi of the present invention is to provide a nutrient-rich juice kimchi put fresh juice without using any chili powder.

Hereinafter, an embodiment of the present invention will be described in detail.

Example

(Manufacture process)

1. Chinese cabbage sorting process

Trim the cabbage well and cut out too much of the cabbage leaves to balance it.

2. Chinese cabbage cutting process

Selected Chinese cabbage is cut in half from the root into the body and split in half.

3. Chinese cabbage pickling process

The cut cabbage is pickled in brine (salt concentration 8% to 12%) using sun salt and the pickling time is 6-8 hours in the summer season and 8-10 hours in the winter season. Pickling time causes damage to the cabbage tissue, so pay attention to pickling time and salinity.

4. Cleaning and Desalting Process

The cabbage pickled in the same way as above is washed with water and desalted at the same time.

5. Dewatering Process

The cabbage, which has been washed and desalted, is dehydrated by placing it on a dewatering table that looks like a sack or net.

6. Seasoning process

Prepare the garlic, ginger, leek, chive, leek, etc.

7. Juice Extraction Process

Selected fruits are selected, foreign matters are removed, washed thoroughly, and then cut to fit the extractor, and the cut fresh fruit or cooked fruit is put into the extractor to extract liquid juice.

8. Kimchi immersion process

Put soaked seasonings in between the cabbage leaves of dehydrated cabbage, soak kimchi, and pile them on top of each other.

9. Juice input process and ripening process

After pouring enough juice into the kimchi container containing kimchi and ripened well for 5 to 7 days at a temperature of about 3 ℃ ~ 10 ℃ to prepare the juice kimchi of the present invention.

Fruit juice kimchi of the present invention to be prepared as described above is made kimchi for each fruit,

For example, grape juice kimchi, apple juice kimchi, tangerine juice kimchi, pear juice kimchi and is produced as a separate product.

The juiced kimchi of the present invention as described above has nutrients such as niacin, organic acid, pectin, potassium, which are not present in conventional kimchi, and can provide nutritional kimchi to gastrointestinal patients and children who do not like hypertension or salty and spicy general kimchi. And

Kimchi is made by adding fruit juice to make kimchi, which is a combination of freshness of vegetables and the unique taste of fruits. It is also effective in boosting the taste. Also, it is possible to supply special nutrients according to the kinds of fruits. There is an advantage that can be stored for a long time by delay.

Claims (1)

Selected fruits are removed to remove foreign substances, washed thoroughly, cut raw fruit or cooked fruit and put into the extractor. The liquid juice is extracted. Pour the extracted juice into a kimchi container filled with kimchi and 3 ℃ ～ 10 5 days to 7 days at a temperature of about ℃ to prepare a fruit juice kimchi for each fruit to produce a juice kimchi.