KR20110120797A - Watery plain kimchi manufacturing method using figures - Google Patents

Abstract

PURPOSE: A producing method of watery plain kimchi using fig is provided to add ground fig into seasoning sauce containing kimchi sauce to produce the watery plain kimchi. CONSTITUTION: A producing method of watery plain kimchi using fig comprises the following steps: salting 25-30kg of Chinese cabbage with bay salt; dressing 200-300g of green pepper, 200-300g of garlic, 50-150g of ginger, 1.5-2.5kg of pear, 500-700g of apple, and 700-1,000g of onion to prepare seasoning ingredients; parboiling 1-2kg of fig with boiled water, and removing the moisture; mixing grinding the seasoning ingredients with the fig; adding bottled water, anchovy sauce, honey, and kimchi sauce into the mixture, and inserting the green pepper, red paprika, chestnut slices, and thin scallion to obtain seasoning sauce; and mixing the seasoning sauce with the salted Chinese cabbage before aging.

Description

Watery plain Kimchi manufacturing method using figures}

The present invention relates to a method for producing water kimchi using figs.

Kimchi is one of the most important erosions in our diet, and it has been stored mainly in winter without vegetables, but now it is becoming a commercial food that is consumed all year long as storage facilities such as refrigerators become more common.

In terms of nutrition, the main ingredients of kimchi, Chinese cabbage, radish, red pepper, green onion, garlic, etc. contain a large amount of various vitamins, so the kimchi we eat is rich in various vitamins. In addition, kimchi is an alkaline food that is high in calcium and minerals compared to low calorie nutrients such as carbohydrates, proteins and fats. The lack of calcium or phosphorus in Westerners' diets is no problem for us at all. In addition, Koreans who eat a lot of kimchi can consume lactic acid bacteria through kimchi even if they do not drink lactobacillus fermented milk.

In terms of efficacy, by taking in abundant fiber in vegetables to prevent constipation, and to prevent diseases such as enteritis, colitis, etc., to clean the intestines by the complex action of juice and salt of vegetables, protease in the stomach Promotes pectin secretion, promotes digestion and absorption, and promotes digestion to normalize intestinal microbial distribution. In addition, the lactic acid bacteria that come out as they ripen not only have a bad taste by inhibiting harmful bacteria, but also inhibit other bacteria in the intestine to prevent abnormal fermentation, and to inhibit pathogens.The ripe kimchi is organic acid, alcohol, and ester. It produces lactic acid bacteria fermented foods to enhance the appetite, and most of the ingredients are garlic, pepper, ginger and other medicinal plants, according to the pharmacological action.

Figs, on the other hand, are high in protein and high in fiber, which are alkaline health foods with high calories and high edible value.The milky white liquid from vitamins, minerals, fruits and leaves contains a large amount of proteinase, picin, which is commonly used as a meat tenderizer. It is also effective for promoting digestion and constipation, poisoning or poisoning. Figs are pollution-free fruits, and they have been very important to the Bible and the consent of folk medicine since ancient times. They are said to be good for strengthening blood pressure, health, nourishment, constipation, hepatitis, cancer, and vitality recovery. In ancient Egypt, Rome, and Israel, it was used as a medicine to treat tonic, cancer, and liver disease.

Ficus leaves contain a lot of protein and gum, and milk is used as a remedy for roundworm and neuralgia. In the private sector, it is used as a medicine for indigestion, constipation, diarrhea, keratin, neuralgia, skin diseases, anemia and women's diseases.

Folk remedies are used in patients with bronchial asthma and are good for bleeding from nosebleeds and hemorrhoids, and are effective for pulmonary tuberculosis. In addition, the athlete's foot sometimes works by applying the juice from the fig tree to the athlete's foot, and the warts fall by applying the same white milk that comes from the leaves. It is said that the leaves and fruits of the fig tree control stomach cancer.

However, figs that have such high efficacy have a short shelf life and are not easy to be consumed at harvest time, and have been processed into conventional fig jams, fig juices, canned juices, and softeners for long-term storage. Nothing is known about the preparation.

The present inventors came to invent a method for producing water kimchi with excellent taste while further improving the nutrition and efficacy of kimchi by making seasoning sauce using figs.

Accordingly, an object of the present invention is to provide a method of preparing water kimchi using figs and water kimchi using figs prepared thereby.

In order to achieve the above object, the present invention provides a method of producing water kimchi using figs.

More specifically, the present invention, in the method of manufacturing water kimchi, mainly cabbage, after pickling 10 cabbages (25-30 kg) using sun salt, wash the pickled cabbage several times in clean water and then take out A first step of removing water; A second step of preparing seasoning raw materials by trimming 200-300 g of red peppers, 200-300 g of garlic, 50-150 g of ginger, 1.5-2.5 kg of pears, 500-700 g of apples and 700-1000 g of onions, respectively; A third step of preparing figs by pouring 1-2 kg of figs into boiling water, poking them out, and then removing the water; After mixing the seasoning raw material prepared in the second step and the fig prepared in the third step, pulverized and stirred with a blender, mixed with 7-10L bottled water, 100-300g anchovy sake, 50-150g honey and 100-200g kimchi broth Thereafter, the fourth step of preparing a seasoning sauce by adding more red pepper, red paprika, chestnuts and green onions to mix; And seasoning with the seasoning sauce prepared in the fourth step by hand, marinated cabbage prepared in the first step by hand, and then pouring all of the first seasoned cabbage and the remaining seasoning sauce into a container and storing them together. A fifth step of aging; characterized in that comprises a.

In addition, the present invention relates to a water kimchi produced by the above method.

The water kimchi prepared according to the present invention is added by adding kimchi broth to mix the seasoning sauce, and prepared by grinding the fig in the seasoning sauce, the sugar content is high, has a proper acidity, has a taste that is harmonious and more crispy texture, In terms of nutrition, it has the effect of doubling taste and nutrition by adding anti-cancer, anti-cholesterol, and antioxidant effects of figs to the inherent anti-cancer and antioxidant effects of kimchi. In addition, the water kimchi prepared according to the present invention is also used for noodles or mussels, and is expected to be used as a haejang after drinking, there is an effect that can be appealing to young and old children as well as children who do not like kimchi.

1 is a process flowchart of a water kimchi production method according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail, but the present invention is not limited thereto.

The present invention relates to a method of manufacturing water kimchi, mainly made of Chinese cabbage, first divided into 10-4 Chinese cabbage (25-30 kg), 2-4 equal parts, 3-4 sheets of Chinese cabbage leaves, and then 5-7 kg of natural salt Pour 8-12 hours into 20-30L of melted water (at this time, about 7 hours in summer and 12 hours in winter), wash the pickled cabbage several times in clean water, and then drain it to a colander or tray. Remove it. At this time, the Chinese cabbage has a good shape and a solid stuffing, so it is hard to choose a hard feeling when pressed with both hands, it is better not to be too big or small, the leaves are clean, the outer leaves are not too thick, but there are few bad parts, You may want to choose a yellow, three to two leaf to stem ratio. In addition, natural salt (excluding salt) is good, and it is indistinguishable from imported and naked eyes, but when touched by hand, domestic is easily broken, while imported is hard and not easily broken. At this time, if you sprinkle salt and marinated directly, it can be done for about 6 hours.

Next, prepare 200-300 g of red peppers by removing pods and seeds, prepare 250 g of garlic and 100 g of ginger, respectively, by peeling two large pears (1.5-2.5 kg) and one apple of medium size. Prepare 500-700 g of peeled and ovary, respectively, and prepare 700-1000 g of onion to prepare ingredients for kimchi seasoning. At this time, the red pepper is uniform in size and shape, large, clean and glossy, and the body is fine and plump, the skin is dark green, and it uses smooth, thick and light domestic organic pepper. Garlic is white, plump, hard and heavy on the surface, and the skin is thin, reddish, dry, and has a better shape than domestic side garlic. In addition, the ginger, which is shipped in summer in the case of root ginger, has less tendons and tenderness, and it is better not to have wrinkles and luster in the skin, and in the case of old ginger (tanned ginger which is stored and shipped in the following year) It is good to have no scratches and a smooth surface, and leaf ginger is often shipped from spring to summer, and the fibers are soft, glossy and fresh.

Next, add 1 kg of ripe figs to boiling water, boil for 10-15 minutes, take it out, remove water, and prepare figs. At this time, ripe figs look fresh at the tip of the fruit, but they are fresh, but the peels are soft and the soft ones are ripe. These figs are subtropical fruits, which are harvested every year from August to mid-November, where you can taste the most delicious figs from September to October, and the ripe figs are soft and cut like half-year-olds. It is juicy. In addition to the exotic flavors and flavors, figs are high-protein, high-fiber, alkaline health fruits, especially iron, calcium, and potassium, as well as anti-oxidant polyphenols that promote digestion and slow down aging with proteinases called picin. It is very useful for indigestion, constipation and adult diseases.

Next, after mixing the kimchi marinated raw material and the fig prepared in the above step and crushed and stirred with a blender, mixed with 8L bottled water, 200g anchovy sake, honey 100g and kimchi broth 100-200g, chopped green pepper Kimchi seasoning sauce is prepared by adding chopped fripa, chestnuts and green onions. At this time, put kimchi soup is not only water kimchi soup, but also general kimchi soup. Since kimchi broth contains various kinds of antibiotics, including allicin, and many live lactic acid bacteria, kimchi broth is mixed with kimchi seasoning sauce to shorten the ripening time of kimchi and produce more crispy water kimchi. It is intended to contain more lactic acid bacteria.

Next, after seasoning primarily with pickled cabbage prepared by hand with the seasoning sauce prepared in the step, by pouring all of the primary seasoned cabbage and the remaining seasoning sauce in a container and ripened to store together, high sugar content Water kimchi with proper acidity is completed. At this time, ripening is ripe for 2-3 days at room temperature in the summer, a week or so at room temperature in the winter.

The main characteristics of the water kimchi matured in this way is the addition of kimchi soup to the seasoning sauce, and the figs are mixed into the sauce, the sugar content is high, the acidity is appropriate, the taste is harmonious and the texture is more crispy. In terms of nutrition, it adds anti-cancer, anti-cholesterol, and antioxidant effects of figs to the inherent anti-cancer and anti-oxidant effects of kimchi.

As such, the present invention has been developed to benefit the human body of water kimchi, and also has the advantage of creating a harmony of tastes that fit perfectly with the taste of modern people.

The present invention is not limited to the described embodiments, and it is apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims (2)

In the method of manufacturing the water kimchi mainly using Chinese cabbage,
A first step of pickling 10 cabbages (25-30 kg) using sun salt, washing the pickled cabbages several times with clean water, and then draining them to remove water;
A second step of preparing seasoning raw materials by trimming 200-300 g of red peppers, 200-300 g of garlic, 50-150 g of ginger, 1.5-2.5 kg of pears, 500-700 g of apples and 700-1000 g of onions, respectively;
A third step of preparing figs by pouring 1-2 kg of figs into boiling water, poking them out, and then removing the water;
After mixing the seasoning raw material prepared in the second step and the fig prepared in the third step, pulverized and stirred with a blender, mixed with 7-10L bottled water, 100-300g anchovy sake, 50-150g honey and 100-200g kimchi broth Thereafter, the fourth step of preparing a seasoning sauce by adding more red pepper, red paprika, chestnuts and green onions to mix; And
The seasoning sauce prepared in the fourth step, the first seasoned with the pickled cabbage prepared in the first step through the manual work, and then pour the first seasoned cabbage and the remaining seasoning sauce in a container to store together Method of producing a water kimchi using a fig, characterized in that comprises; Water kimchi using a fig, which is prepared by the method of claim 1.

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