KR20110087616A

KR20110087616A - The method for preparing of youngia sonchifolia kimchi and the youngiasonchifolia kimchi by using the same

Info

Publication number: KR20110087616A
Application number: KR1020100007117A
Authority: KR
Inventors: 이춘여
Original assignee: 이춘여
Priority date: 2010-01-26
Filing date: 2010-01-26
Publication date: 2011-08-03

Abstract

PURPOSE: A producing method of ixeris sonchifolia kimchi and the ixeris sonchifolia kimchi thereof are provided to prevent the deterioration of useful components in ixeris sonchifolia when storing the ixeris sonchifolia kimchi for a long time. CONSTITUTION: A producing method of ixeris sonchifolia kimchi comprises the following steps: salting fresh ixeris sonchifolia with bay salt; washing the salted ixeris sonchifolia with underground rock water, and dipping the washed ixeris sonchifolia into the underground rock water for 2-3days; mixing 45-50wt% of red pepper powder, 45-48wt% of salted seafood, and 2-10wt% of starch syrup to obtain a sauce; mixing 40-60wt% of ixeris sonchifolia with 40-60wt% of sauce; and aging the mixture at 10-15deg C for 36- 60hours.

Description

Method of manufacturing kimchi and kimchi brewed by using it {THE METHOD FOR PREPARING OF YOUNGIA SONCHIFOLIA KIMCHI AND THE YOUNGIASONCHIFOLIA KIMCHI BY USING THE SAME}

The present invention relates to a method for producing a kimchi and a kimchi prepared by this, more specifically, the step of pickling the pickled kimchi with sun salt; Washing the pickled walnuts with subterranean rock water and immersing them in the subterranean rock water for 2 to 3 days to remove the salt from the pickled sperm; Preparing a seasoning sauce by mixing red pepper powder, salted fish and crude syrup in a predetermined ratio; Putting the seasoning sauce at a predetermined ratio into the stuffing; It characterized in that it comprises a; aging stepper marinated in seasoning. The kimchi, which is prepared according to the present invention, is soft and soft to the root part, and the texture of the yam is not destroyed at all, even if stored for a long time, it keeps its original taste freshly.

In general, kimchi is a food that is fermented at low temperatures by fermenting radish, cabbage, cucumber, salt, pepper, garlic, green onion, ginger, salted fish, and seasoning by lactic acid production.

Such kimchi not only contains a large amount of nutrients such as various vitamins and minerals, but also contains abundant lactic acid bacteria which are beneficial to the human body. Recently, it is widely known as a health food because its functions such as anticancer, antimutagenicity and antimicrobial activity are revealed. have.

On the other hand, assorted wild plants grow in sunny places in early spring, near mountains and fields or fields, and the roots of the stalks contain a lot of inulin and have a bitter and bitter taste. Kimchi has been used a lot of materials.

According to Dongbogam, sedum is the name of Chinese medicine, gochae, yellow groceries, red blood herb, and it was used as a treatment for antipyretic, hematopoietic, indigestion, pneumonia, hepatitis, bruises, boils, etc. It is widely known as a health food.

Inulin is a kind of polysaccharide stored mainly in the subterranean stem of Asteraceae. The content of root plants varies depending on the season, but the highest content is in early spring, and it is especially effective in treating diabetes and constipation. It is known to be beneficial to the human body.

For this reason, it is spotlighted as Korea's unique ingredient for correcting the wrong eating habits caused by westernized food culture. Especially, kimchi using the leek is useful as a way to easily consume the beneficial ingredients of the leek.

However, because of its peculiar bitterness and astringent taste, it is relatively less flavorful than kimchi using cabbage or radish, and it has a poor texture because it is chewy, and when it is soaked in kimchi, it is often stored for a long time and eaten for a long time. There is a problem in that the components of the dumplings, the dumpling kimchi was limited to commercialization.

The present invention has been created to solve the problems described above, manufactured by kimchi and stored for a long time while the long-term storage of the beneficial components of the chopped tteuldeul, good texture, taste of the manufacturing method of tteulgi kimchi and thereby produced Its purpose is to provide old kimchi.

In order to achieve the object of the present invention, the manufacturing method of the kimchi tteuldeul kimchi of the present invention is the first step of pickling the pickled tteulul for 2 to 3 days; A second step of rinsing the pickled doldrums with underground rock water to remove salt from the pickled doldrums by soaking in the underground rock water for 2-3 days; A third step of preparing seasoning sauce by mixing red pepper powder 45-50% by weight, salted fish 45-48% by weight, and crude syrup 2-10% by weight; A fourth step of adding 40-60% by weight of the seasoning sauce of the third step to 40-60% by weight of the stepping off of the second step; And a fifth step of aging the seasoned marinated in the seasoning of the fourth step.

Here, the stepper of the first step is mixed with Angelica 15-20% by weight, 10-15% by weight of 300 seconds root, 10-15% by weight perilla, chaff 20-30% by weight, milk powder 20-45% by weight in a jar It is characterized by cultivation to give the finished manure by sealing and maturing in halftone for 8 to 12 months.

In addition, the red pepper powder of the third step is characterized in that the mixture of 60 to 80% by weight of general pepper, 20 to 40% by weight of Cheongyang pepper.

In addition, the aging process of the fifth step is characterized in that 36 to 60 hours at a temperature of 10 ~ 15 ℃.

In addition, the present invention provides a kimchi kimchi prepared by the above method.

Hereinafter, the present invention will be described in more detail.

The first step is to prepare the dumplings used for dumplings kimchi. Although it can be used as a raw material in any place grown in the wild or farms, the soil is clay clay, and it is grown for 70-75 days in the climate of -8 ~ -12 ℃ in winter and 25 ~ 30 ℃ in summer. It is preferable to use one.

Here, in the process of cultivation of the extract, Angelica 15-20% by weight, 10-15% by weight of 300 seconds root, perilla 10-15% by weight, chaff 20-30% by weight, milk powder 20-45% by weight mixed in a jar It is preferable to include the process of sowing seedlings after giving the finished manure by sealing and ripening in halftone for 8 to 12 months. In particular, the total weight of the finished manure is preferably 18.75% by weight, 12.5% by weight of the root of the three hundred seconds, 12.5% by weight perilla, chaff is 25%, 31.25% by weight milk powder. When the fertilizer prepared in the blended ratio is given, the root portion of the cultivated barley is white and has a tendency to be soft without being chewy, resulting in a very good texture.

After harvesting the almonds, immediately marinated in sea salt for 2 to 3 days. It is especially desirable to marinated for 3 days, to remove the bitter and astringent taste of walnut.

The second step is a process of removing the salt of the pickling marinated. The salted walnut pickled in sun salt is washed with underground rock water and soaked in underground rock water for 2-3 days. Particularly, when soaked for 2 days, salted pickles are removed properly and the taste is good.

The third step is a process of preparing a marinade used to mix kimchi. Seasoning sauce is preferably 45 to 50% by weight, salted 45 to 48% by weight, 2 to 10% by weight of brown rice, especially red pepper powder 50% by weight, salted by 48% by weight, 2% by weight of brown rice In the case of using, the taste of the prepared Koolgi Kimchi is good, and it can be kept fresh for a long time.

Here, the red pepper powder is used to mix the general pepper and Cheongyang pepper in a certain ratio, it is preferable to mix the general pepper 60 to 80% by weight, Chengyang pepper 20 to 40% by weight, in particular general pepper 70% by weight, Chengyang It is preferable to mix 30 weight% of red peppers.

Here, the salted salted salted salted fish can be used, but particularly refers to anchovy salted fish, it is very good to use anchovy caught in January in the East Sea near the sea and used in a traditional jar (poison) and cut for 2 years.

Here, the syrup may be used as any syrup such as a general commercial syrup, but the taste is very good when using the syrup prepared by the conventional method by sintering with barley grown in Korea.

The fourth step is a process of putting the seasoning in the dumplings and mix. After salting, add 40-60% by weight of the prepared seasoning sauce to 40-60% by weight of the chopped tteulum, especially when the blending ratio of tteulgi and seasoning is 1: 1, the taste of the prepared kimchi is preferred.

The fifth step is a process of ripening the dumplings mixed with the seasoning. Fermented soybean paste mixed with marinade is fermented in traditional jars and fermented at 36 to 60 hours at a temperature of 10 to 15 ° C. The fermented kimchi is especially good if it is aged for 48 hours.

Kodel kimchi, which is completed through all the above processes, is stored in a predetermined container in a predetermined amount and refrigerated to maintain its unique taste and nutrition for a long time.

According to the present invention as described above, the finished kimchi is soft and soft texture of the root portion of the seasoning, and even if stored for a long time, the intrinsic component of the seasoning is not destroyed at all, freshly retaining its own taste There is.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for the purpose of clarifying the contents of the present invention, and the present invention is not limited by the examples.

Preparation of Koji Kimchi

It is fermented by mixing fermented 1500g, 1000g of three hundred seconds, 1000g of perilla, 1000g of rice, 2000g of chaff and 2500g of fermented soybeans and fermented for 12 months. Removed. After washing for three days the salted walnut pickled with sun salt in 150M underground rock water, and then immersed in underground rock water for 2 days to remove salts pickled in the rock salt and to remove moisture.

After preparing 1kg of dried red pepper paste with bitterness and astringent taste, 500g of red pepper powder (350g of red pepper and 150g of Cheongyang pepper), 480g of anchovy salted in anchovy caught in January, and 20g of traditional syrup were made.

Tossed with the prepared seasoning and seasoning sauce in a ratio of 1: 1, put in a traditional jar and aged for 48 hours at a temperature of 10 ℃ to complete the seasoning kimchi.

The finished Kimchi Kimchi was kept fresh for 120 days without any breakdown of the inulin component of the dumplings.

Comparative example

Except kimchi was completed by the same process as in the above example except that no manure.

After long-term storage, the freshed kimchi was gradually deteriorated, and the texture of the kimchi, which was cultivated using manure, was weak due to the roots of the eel.

Claims

First step of pickling the dried tteulul to marinated for 2 to 3 days;
A second step of rinsing the pickled doldrums with underground rock water to remove salt from the pickled doldrums by soaking in the underground rock water for 2-3 days;
A third step of preparing seasoning sauce by mixing red pepper powder 45-50% by weight, salted fish 45-48% by weight, and crude syrup 2-10% by weight;
A fourth step of adding 40-60% by weight of the seasoning sauce of the third step to 40-60% by weight of the stepping off of the second step;
A fifth step of ripening the dumplings mixed with the seasoning sauce of the fourth step;
Method of producing a kimchi pungmul containing.

The method of claim 1,
The stepper of the first step is mixed with Angelica 15-20% by weight, 10-15% by weight of 300 seconds root, perilla 10-15% by weight, chaff 20-30% by weight, milk powder 20-45% by weight for 8-12 months Method of producing kimchi, which is characterized by cultivation by giving a completed manure by aging.

The method of claim 1,
The red pepper powder of the third step is the manufacturing method of kimchi, which is characterized in that the general pepper 60 ~ 80% by weight, Chongyang pepper 20 ~ 40% by weight.

The method of claim 1,
The aging process of the fifth step is a manufacturing method of kimchi pungdeul characterized in that 36 to 60 hours at a temperature of 10 ~ 15 ℃.

The kimchi, which is prepared by the method of any one of claims 1 to 5.