KR20010098045A - Kimchy Getcharp - Google Patents

Abstract

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Description

Method of preparing Kimchi juice adsorbed with silicone resin {Kimchy Getcharp}

The present invention relates to kimchi juice, conventionally known to have been fermented by mixing the known seasonings in Chinese cabbage The present invention is liquefied kimchi added to bread or meat so that anyone can easily eat, in particular easily accessible to Westerners The purpose is to spread kimchi widely.

In the present invention, the cabbage was salted in the kimchi field and added to the seasoning with leek, garlic, ginger, red pepper powder, etc., and then matured for two to three days to make kimchi.

The present invention washes the Chinese cabbage and marinated in salt for 24 hours and then washed again and crushed in the milling machine to make cabbage juice, wash radish and crushed juice to make juice as yams to make green juice, garlic, ginger to make juice and cabbage juice and leeks Mix garlic and ginger juice, finish the liver with salt, and add the silicone resin as an antifoaming agent. The reason for this is to prevent the saturation of the freshness and packaging state of the product by making the kimchi juice in the ripening process and packaging so that it acts as an antifoam during the ripening process.

1st process

The cabbages are washed with water and rinsed with purified salt for 24 hours.

2nd process

The pickled cabbage is washed again with water and ground with a crusher to make juice.

3rd process

Grind leeks, garlic, ginger and radish in a grinder.

4th process

Grind 50g of glutinous rice to 100 mesh or more, mix it with 2L of water and heat it over 100 ℃ to make porridge.

5th process

50 g of green juice, 100 g of garlic juice, 20 g of ginger juice, and 200 g of radish juice are mixed with 1 kg of cabbage juice obtained in the second step.

6th process

The mixture obtained in the fifth step is mixed and stirred with the glutinous rice porridge obtained in the fourth step.

7th process

200 g of sodium chloride and 150 g of red pepper powder are mixed with the one obtained in the sixth step.

8th process

0.05 cc of the silicone resin is diluted with 0.5 L of water and added to the one obtained in the seventh step, followed by mixing and stirring to obtain a juice state.

The present invention can be easily touched kimchi even to other countries that do not know kimchi, making the kimchi ketchup beyond the conventional stereotypes kimchi, so that you can apply to bread, meat, vegetables to eat and taste more spices or seasonings By adding to children, the elderly can easily eat easy to eat is effective.

Claims (1)

Method for producing kimchi juice adsorbed with silicone resin on ground cabbage, radish, green onion, garlic, and glutinous rice gruel, red pepper powder, and salt