KR20030061049A - Cucumder kimehi manufacturing method - Google Patents

Abstract

PURPOSE: Provided is a method of manufacturing cucumber kimchi which seasons the cucumber with burdock, cuttlefish, jellyfish and parsley while preserving the tastes peculiar thereto. It has rich nutrient elements and flavors, and fresh and light tastes. CONSTITUTION: A method of manufacturing cucumber kimchi comprises the steps of: caving the inside of the cucumbers and pickling them in the salt water added with a fermented soybean extract; boiling burdock in the salt water added with vinegar and a fermented soybean extract; boiling cuttlefish in the water added with a fermented soybean extract; pouring 10% of the boiled burdock, 10% of the boiled cuttlefish, 10% of jellyfish, 5% of parsley, and 20% of red pepper powder in a container, and seasoning them with 5% of a salted shrimp to make a stuffing; and filling the inside of the cucumbers with the stuffing.

Description

Cucumber kimehi manufacturing method

In the present invention, in the production of cucumbers, the cows obtained from burdock, squid, jellyfish, and parsley were pickled by soybean fermentation extract and salt, vinegar, shrimp, etc. This is a method for producing cucumber gourd finished in a rough cucumber.

In the past, some vegetables, pepper powder, and so on, prepared by the method of filling the cucumber, the nutritional value is low and the taste is monotonous because the deep taste could not meet, there was a problem that the value as a side dish is low.

In order to avoid the low nutritional value of cucumber gourd and improve the quality of taste, the present invention is mainly made of burdock, squid, seaweed, parsley and pickled by soybean fermented extract, salt, vinegar and shrimp The cucumbers dug in the fruit were filled with salt of the present invention in the pickled cucumbers, which were pickled by brine and soybean fermentation extract.

Example

Main material of the present invention

Cucumber 30%

5% of deer

Vinegar 5%

10% chopped burdock

Sliced Squid 10%

10% salted and chopped jellyfish

5% sliced parsley into 2-5cm long

Red pepper powder 20%

Shrimp salted 5%

Soybean Fermented Extract

First manufacturing process

Dip 30% of cucumber, rub it with salt, rinse with water, and pickle it with brine + soybean fermentation extract (salt water proportional percentage).

Wash 10% burdock in water and boil it in brine + vinegar and soybean fermented extract (proportional in salt and%?).

Wash 10% of squid clean and boil in water added with soybean fermented extract.

Second manufacturing process

10% jellyfish, 5% buttercup, 20% red pepper powder, 10% burdock and 10% squid obtained from the first preparation, pour it into a bowl and fill it with cucumbers.

The cucumber soy sauce of the present invention reduced the moisture of itself by the pickling process and changed it into the water seasoning ingredient of the additive material, so the unique flavors of burdock, squid, jellyfish, and parsley and various nutritious cucumbers were You will get

Pickled processing by soybean fermentation extract reduces the moisture of 90% cucumber and supplements it with the moisture of the blue-green material to maintain the unique taste and aroma freshness due to the change to processed moisture and the crispy taste and high flavor of the cucumber It becomes food and you can taste cool and refreshing cucumbers from freshly cooked until ripe.

Claims (1)

Salt water, vinegar 5%, soybean fermented extract 10% burdock burried in mixed solution and soybean fermented extract added 10% squid, jellyfish 10%, parsley 5%, red pepper powder 20% A method of manufacturing cucumber earthquake, characterized in that the cow obtained by 5% is dug up, rubbed with salt, washed with water, and then pickled in salted water with soybean fermented extract and filled in dried cucumber.