KR20130003273A

KR20130003273A - Manufacturing method of apricot plum kimchi

Info

Publication number: KR20130003273A
Application number: KR1020110064484A
Authority: KR
Inventors: 최상만
Original assignee: (주)해오름종합식품
Priority date: 2011-06-30
Filing date: 2011-06-30
Publication date: 2013-01-09

Abstract

The present invention is to prepare the plum kimchi so that the effect of the plum is included in kimchi so that the efficacy of the plum is contained in kimchi so that kimchi contains a variety of nutrients, and delay the fermentation of kimchi to maintain the unique taste of kimchi for a long time It is about a method.
As described above, the characteristics of the present invention, washing the dried plums in clean water and dried, and then mixed with plum and sugar 1: 1 to ripen for three months to separate the plum stock solution and plum garnish preparing step (S10 ), Marinated cabbage in brine, washed with pickled cabbage three times with clean water (S20), radish 12.8 ~ 24.5 trimmed in 5.4 ~ 6.3% by weight of the stock solution of plum stock (S10) Weight%, Red pepper powder 14.4-15.8 weight%, Unsalted 5.4-6.3 weight%, Anchovy salt 9-10.5 weight%, Sea salt 7.2-8.4 weight%, Garlic 7.2-8.4 weight%, Ginger 7.2-8.4 weight%, Shrimp salt 7.2-8.4 weight Kimchi genus production step of making kimchi by mixing%, leek 3.6-4.2% by weight, chives 3.6-4.2% by weight, fresh 1.8-2.2% by weight, sugar 2.5-2.9% by weight, 1-1.3% by weight of sodium L-glutamate (S30) ), The pickled cabbage 70-80% by weight of the pickling step (S20) Kimchi production step (S30) of the kimchi in 20 to 30% by weight of the kimchi production step (S40), the kimchi production step (S40) and the kimchi plum production step (S10) plum plum garnish 2-3 of the kimchi production step (S10) Can be achieved by the method of manufacturing plum kimchi characterized in that the packaging step (S50) for packing the dog together.

Description

Manufacturing method of apricot plum kimchi

The present invention relates to a method of manufacturing plum kimchi, and more specifically, to put kimchi plum in the ingredients of kimchi so that the efficacy of the plum is contained in kimchi so that various kinds of nutrients in the kimchi, delay the fermentation of kimchi of kimchi It relates to a method of producing plum kimchi to keep the original taste for a long time.

In general, kimchi is an essential food that is indispensable in our table and is a unique fermented vegetable fermented food developed and used in our country. Since our nation has enjoyed vegetables for a long time, vegetable processing has been developed. Among them, kimchi is a scientific product that cannot be found in other countries, and it can be said to be the most important food that characterizes the diet of our nation. Also, since kimchi is a vegetable, it plays an important role in the regulation of vitamins and minerals of vegetables, as a source of dietary fiber, and in the taste and lactic acid bacteria and organic acids caused by fermentation process and prevents constipation. Are important for nutrition and health.

Most of the kimchi currently on the market has a shelf life of less than 7 days at room temperature, and in the case of refrigerated distribution, it is very short, about 2 to 4 weeks, so it is necessary to develop kimchi that can be stored or distributed for a long time.

The present invention was devised in view of the above problems, and its purpose is to put a plum stock solution into the kimchi ingredients so that the efficacy of plum is included in kimchi so that the kimchi contains various nutrient sources, and delay the fermentation of kimchi to It is to provide a method of producing plum kimchi to maintain the unique taste for a long time.

A feature of the present invention for achieving the above object is to wash the dried plums in clean water and dried, and then mixed with plum and sugar 1: 1 to ripen for three months to separate the stock of plum and plum garnish Preparation step (S10), after the Chinese cabbage pickled in brine, the cabbage pickling step of washing the pickled cabbage three times with clean water (S20), trimmed to the plum stock solution 5.4 ~ 6.3% by weight of the plum stock preparation step (S10) Radish 12.8-24.5 wt%, Red pepper powder 14.4-15.8 wt%, Radish juice 5.4-6.3 wt%, Anchovy salt 9-10.5 wt%, Natural salt 7.2-8.4 wt%, Garlic 7.2-8.4 wt%, Ginger 7.2-8.4 wt%, Shrimp chop Kimchi genus, which is mixed with 7.2-8.4 wt%, leek 3.6-4.2 wt%, chives 3.6-4.2 wt%, fresh 1.8-2.2 wt%, sugar 2.5-2.9 wt%, and L-glutamate 1-1.3 wt% Preparation step (S30), pickled pears of the Chinese cabbage picking step (S20) Kimchi manufacturing step (S40), the kimchi production step (S40) of the kimchi production step (S40) to put kimchi 20-30% by weight of the kimchi genus production step (S30) to the weight 70 ~ 80% by weight It can be achieved by the method of manufacturing plum kimchi characterized in that the packaging step (S50) of packing together two or three plum garnish of S10).

The present invention as described above, by mixing a small amount of the plum stock, delay the fermentation of kimchi and gently neutralize the strong aroma of seasoning green onions, garlic, ginger, the effect of making the kimchi flavor better, fermentation is Therefore, in the process of mass production and sale of kimchi, the distribution cost of kimchi is reduced, thereby reducing the burden on consumers who buy kimchi.

1 is a process diagram illustrating an embodiment of the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in Figure 1, the present invention is a plum stock solution preparing step (S10) to make a plum stock solution, pickled cabbage pickling step (S20) to wash the Chinese cabbage brine (S20), the plum stock solution of the plum stock solution step (S10) and various Kimchi genus manufacturing step of making kimchi as a material (S30), the kimchi manufacturing step (S40) of putting kimchi into pickled cabbage to produce kimchi, packaging step of packing kimchi (S50).

When describing the kimchi production method of the present invention in detail as follows.

First, the plums are lost cleanly, and then the trimmed plums are washed with clean water, dried to leave no moisture in the plums, and then the plums and sugar are added 1: 1 in a sealed container and aged for three months in a sealed state. Separate the stock of plum and plum garnish and keep each (S10).

Here, the plum garnish refers to the plum remaining after separating the plum liquid.

Subsequently, the cabbage is cut into trimmed abandonment and pickled in brine, and the pickled cabbage is washed three times with clean water to remove water (S20).

Subsequently, 12.8 to 24.5 weight percent of radish trimmed to 5.4 to 6.3 weight percent of the plum stock solution preparation step (S10), 14.4 to 15.8 weight percent of red pepper powder, 5.4 to 6.3 weight percent of radish juice, 9 to 10.5 weight percent of anchovy, natural salt 7.2-8.4% by weight, Garlic 7.2-8.4%, Ginger 7.2-8.4%, Shrimp 7.2-8.4%, Leek 3.6-4.2%, Chives 3.6-4.2%, Fresh 1.8-2.2%, Sugar 2.5 Kimchi genus is made by mixing 2.9 wt% and 1-1.3 wt% of sodium L-glutamate (S30).

Here, radishes, leeks, and chives are finely chopped, and garlic and ginger finely chopped.

Subsequently, 20 to 30% by weight of the kimchi genus of the kimchi genus production step (S30) is added to 70 to 80% by weight of the pickled cabbage of the cabbage pickling step (S20) to prepare Burmese kimchi (S40).

Subsequently, the kimchi of the kimchi manufacturing step (S40) and 2-3 plum garnishes of the plum stock preparation step (S10) are packed together in each packing unit (S50).

Kimchi made by the kimchi production method of the present invention with such a configuration by mixing a small amount of the plum stock, delaying the fermentation of kimchi and gently neutralize the strong aroma of seasoning leek, garlic, ginger to improve the flavor of kimchi better Excellent and delayed fermentation can reduce the burden of consumers buying kimchi by reducing the distribution cost of kimchi in the process of mass production and sale of kimchi.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims

After washing the plums lost in clean water and dried, mixed with plum and sugar 1: 1 to ripen for three months to separate the plum stock and plum garnish preparing step (S10);
Pickling cabbage in brine, cabbage pickling step of washing the pickled cabbage three times with clean water (S20);
12.8 to 24.5% by weight of radish stock prepared in 5.4 to 6.3% by weight of the plum stock solution preparing step (S10), 14.4 to 15.8% by weight of red pepper powder, 5.4 to 6.3% by weight of radish juice, 9 to 10.5% by weight of anchovy, 8.4 wt%, garlic 7.2-8.4 wt%, ginger 7.2-8.4 wt%, shrimp chops 7.2-8.4 wt%, leek 3.6-4.2 wt%, chives 3.6-4.2 wt%, fresh 1.8-2.2 wt%, sugar 2.5-2.9 Kimchi genus manufacturing step (S30) of making a kimchi genus by mixing the weight percent, sodium L- glutamate 1 to 1.3% by weight;
Kimchi manufacturing step (S40) to put kimchi 20-30% by weight of the kimchi genus step (S30) to 70 ~ 80% by weight of the pickled cabbage of the cabbage picking step (S20);
Method of producing kimchi plum characterized in that the kimchi of the manufacturing step (S40) and the packaging step (S50) of packing two to three plum garnish of the plum stock preparation step (S10) together.