KR20170076433A - Method for prepairing cultass fish kimchi - Google Patents
Method for prepairing cultass fish kimchi Download PDFInfo
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- KR20170076433A KR20170076433A KR1020150186693A KR20150186693A KR20170076433A KR 20170076433 A KR20170076433 A KR 20170076433A KR 1020150186693 A KR1020150186693 A KR 1020150186693A KR 20150186693 A KR20150186693 A KR 20150186693A KR 20170076433 A KR20170076433 A KR 20170076433A
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- South Korea
- Prior art keywords
- kimchi
- broth
- sauce
- preparing
- present
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
The present invention relates to a method for producing kimchi, comprising the steps of: preparing a marinade comprising broth; And a step of preparing a kimchi by adding the sauce and a meatcake to the kimchi vegetable. The method includes the steps of: preparing mixed kimchi containing bone-marrow meat and dried fish meal; Preparing a glutinous rice paste with glutinous rice and the mixed soybean soup, mixing the glutinous rice paste with condiments including red pepper powder, fermented seafood, and green tea leaves to prepare a sauce; A step of cutting off the hair to prepare a cutter; And a step of preparing a dipped kimchi by immersing the kimchi in a sauce, and adding the sauce and the cutter to the Chinese cabbage.
Description
TECHNICAL FIELD The present invention relates to a method of manufacturing a kimchi including salted and broth.
Kimchi is a typical lactic acid fermented vegetable food. It is a typical Korean food. The main ingredient of kimchi is Chinese cabbage, and various fermented seafoods are added to the salted cabbage in order to enhance flavor and flavor, such as red pepper powder, garlic, persimmon and ginger, and fermented at a suitable temperature for a certain period of time. Kimchi has a unique flavor by combining the organic acids and free amino acids produced during fermentation with the various flavors of the ingredients. Among them, free amino acid affects the quality of kimchi as it affects not only the taste but also the breeding of lactic acid bacteria.
For the taste and quality of kimchi, aquatic products have been added, and fish products mainly added to kimchi include oysters, raw shrimp, squid, pollack, early, squid, and clam. The reason why kimchi is soaked with aquatic products is to enhance the flavor of Kimchi and fortify its nutrition.
Recently, some researches on the quality and fermentation characteristics of kimchi by directly adding aquatic products such as yammeggi, myeontae, midduk, and red sea bream to kimchi have recently been reported, and there have been reported a lot of calcium such as oysters, squid bones, crab shells, Research has also been published on using kimchi as a preservative to utilize the wastes contained in the fish.
However, research on increasing the quality and taste of kimchi, including horses, was lacking.
An aspect of the present invention is to provide a novel and excellent method for producing a hairtail kimchi in terms of taste and nutrition.
One aspect of the present invention is to provide a method for producing a hair-dressing kimchi excellent in amino acid and calcium content.
According to one aspect of the present invention, there is provided a method for producing a kimchi comprising the steps of: preparing a sauce containing fish oil; And preparing the kimchi by adding the sauce and a horse meat into the kimchi vegetable.
In one aspect of the present invention, the sauce is provided with a sauce, which further contains dried fish broth in addition to broth.
In one aspect of the present invention, a method for producing a kimchi is provided, wherein the meat balls and the dried fish meal are mixed at a volume ratio of 3 to 5: 1.
According to one aspect of the present invention, the garl is 2 to 4 parts by weight, based on 100 parts by weight of the total weight of kimchi vegetables, and the broth comprises, when the total weight of kimchi vegetables is 100 parts by weight, To 10 parts by weight of the composition.
In one aspect of the present invention, the sauce season further comprises green tea leaves.
According to one aspect of the present invention, there is provided a method of producing kimchi comprising the steps of: preparing mixed broth containing broth and dried seaweed; Preparing a glutinous rice paste with glutinous rice and the mixed soybean soup, mixing the glutinous rice paste with condiments including red pepper powder, fermented seafood, and green tea leaves to prepare a sauce; A step of cutting off the hair to prepare a cutter; And a step of preparing a dipped kimchi by immersing the kimchi in a sauce, and adding the sauce and the cutter to the Chinese cabbage.
In one aspect of the present invention, the dried seaweed soup is made of at least one of kelp, anchovy and shrimp, and the seasoning includes at least one of salted fish sauce, salted seaweed, shrimp, garlic, and ginger, Wherein the Chinese cabbage is a Chinese cabbage pickled with salt from which raw water is removed, and the step of preparing the dipped Chinese cabbage includes adding radish, parsley and persimmon.
According to an aspect of the present invention, in the mixed broth, the broth and dried seaweed are mixed at a volume ratio of 3: 5: 1.
According to another aspect of the present invention, there is provided a method of manufacturing a kimchi further comprising aging the dipped kimchi at 0 캜 to 8 캜 for 10 days or more.
In another aspect of the present invention, the aging step comprises aging for 40 to 60 days.
Another aspect of the present invention provides a kimchi comprising bone marrow broth and a hairtail.
The method of manufacturing kimchi according to one aspect of the present invention is effective in providing new and excellent kimchi in terms of taste and nutrition.
The method of manufacturing kimchi according to one aspect of the present invention has an effect of providing a method of manufacturing a kimchi having an excellent amino acid and calcium content.
1 is a schematic view showing a method of manufacturing a kimchi according to an aspect of the present invention.
FIGS. 2 to 5 are graphs showing the acidity, iron, calcium and fructose content of the kimchi of Example 1 and Comparative Examples 1 to 3 according to an aspect of the present invention, according to the aging period.
Hereinafter, the present invention will be described in detail.
According to one aspect of the present invention, there is provided a method for producing a kimchi comprising the steps of: preparing a sauce containing fish oil; And preparing the kimchi by adding the sauce and a horse meat into the kimchi vegetable.
In one aspect of the present invention, the sauce is provided with a sauce, which further contains dried fish broth in addition to broth.
In one aspect of the present invention, a method for producing a kimchi is provided, wherein the meat balls and the dried fish meal are mixed at a volume ratio of 3 to 5: 1.
According to one aspect of the present invention, the garl is 2 to 4 parts by weight, based on 100 parts by weight of the total weight of kimchi vegetables, and the broth comprises, when the total weight of kimchi vegetables is 100 parts by weight, To 10 parts by weight of the composition. When the range of the hairtail and broth is within the above range, nutrition and taste are excellent.
In one aspect of the present invention, the sauce season further comprises green tea leaves.
In the present specification, "kimchi vegetables" is a vegetable which is a main ingredient which can be used for soaking kimchi. Preferably, cabbage, radish, mustard, cucumber, parsley, leek, turnip and cabbage can be used as kimchi vegetables.
According to one aspect of the present invention, there is provided a method of producing kimchi comprising the steps of: preparing mixed broth containing broth and dried seaweed; Preparing a glutinous rice paste with glutinous rice and the mixed soybean soup, mixing the glutinous rice paste with condiments including red pepper powder, fermented seafood, and green tea leaves to prepare a sauce; A step of cutting off the hair to prepare a cutter; And a step of preparing a dipped kimchi by immersing the kimchi in a sauce, and adding the sauce and the cutter to the Chinese cabbage.
In the present specification, "bone-in-the-water" is any liquid that is derived from the liquid that boils the material of the cow's legs. Preferably, the broth can be boiled broth using water. Specifically, the broth can be a broth obtained by washing the bones of the legs of a cow and boiling the broth with water for 1 hour or more.
As used herein, the term "dried seaweed" refers to all liquids that are dried and stored in the form of dried food, such as fish, seaweed, crustaceans, mollusc or shellfish inhaled in fresh or seawater, . Preferably, the dried salted seawater may be boiled seawater using water.
In the present specification, the term "mixed broth" refers to broth prepared by mixing broth and dried seafood.
In one aspect of the present invention, the glutinous rice paste can be preliminarily recycled using water, and the glutinous rice can be prepared by pouring boiled water at least 8 times the weight of the glutinous rice. The glutinous rice paste may be prepared by adding the mixed broth.
In the present specification, "seasoning" is a material used to enhance the taste of kimchi. Specifically, the seasoning according to one aspect of the present invention may include at least one of red pepper powder and salted fish.
In one aspect of the present invention, green tea leaves may be added during the production of marinades. According to one aspect of the present invention, a green tea leaf can be added to increase the degree of squatting. The green tea leaves are finely chopped and can be mixed and used in the preparation of sauce.
In one aspect of the present invention, the kimchi may be prepared by adding garlic. Cutlass used in one aspect of the present invention may be any fish that corresponds to the speed of the Trichiurus perciformes galchit. Preferably, the hairtail can be used after cleansing scales and intestines and also cleaning the bones. After the washed garlic is cut into pieces, it may be sliced to a thickness of 0.3 to 0.5 cm.
In one aspect of the present invention, the dried seaweed soup is made of at least one of kelp, anchovy and shrimp, and the seasoning includes at least one of salted fish sauce, salted seaweed, shrimp, garlic, and ginger, Wherein the Chinese cabbage is a Chinese cabbage pickled with salt from which raw water is removed, and the step of preparing the dipped Chinese cabbage includes adding radish, parsley and persimmon.
According to an aspect of the present invention, in the mixed broth, the broth and dried seaweed are mixed at a volume ratio of 3: 5: 1.
In one aspect of the present invention, in the mixed broth water, the volume ratio of the broth and dried seafood can be at least 3: 1, at least 3.3: 1, at least 3.6: 1, at least 3.9: 1, at least 4: And may be not more than 5: 1, not more than 4.7: 1, not more than 4.3: 1, not more than 4.1: 1, not more than 4: 1, not more than 3.9: 1 or not more than 3.5: 1. When the volume ratio of broth and dried seaweed is within the above range, the nutritional content of kimchi is excellent and the taste is excellent.
According to another aspect of the present invention, there is provided a method of manufacturing a kimchi further comprising aging the dipped kimchi at 0 캜 to 8 캜 for 10 days or more.
In another aspect of the present invention, the aging step may be aged at 0 to 8 占 폚. Specifically, the temperature of the aging step is at least 0.5 ° C, at least 0.8 ° C, at least 1.0 ° C, at least 1.2 ° C, at least 1.5 ° C, at least 1.8 ° C, at least 2.0 ° C, at least 2.2 ° C, at least 2.5 ° C, at least 3.0 ° C, Less than 5.0 占 폚, less than 5.0 占 폚, less than 4.8 占 폚, less than 4.5 占 폚, less than 4.2 占 폚, less than 4.0 占 폚, or 3.7 占 폚 or less Deg.] C or less. Preferably at 2 to < RTI ID = 0.0 > 5 C. < / RTI >
When the temperature of the fermentation stage is within the above-mentioned range, the fermentation effect is excellent, and it shows excellent effects on taste and nutrition.
In another aspect of the present invention, the aging step may be aged for at least 10 days. More specifically, 10 days or more, 15 days or more, 20 days or more, 25 days or more, 30 days or more, 35 days or more, 40 days or more, 45 days or more or 50 days or more, 100 days or less, 80 days or less, 70 days or less, 60 days or less, or 50 days or less. Preferably for 40 to 60 days.
When the fermentation period is within the above range, the fermentation effect is excellent and the fermentation effect is excellent in taste and nutrition. In particular, fermentation can be performed when aged for 40 to 60 days, and the production process can be shortened to increase the productivity of aged kimchi.
Another aspect of the present invention provides a kimchi comprising bone marrow and salted meat.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.
Example 1: Manufacturing process of dipped kimchi
Example 1-1 Pickling of Chinese cabbage
The Chinese cabbage used to soak kimchi is 200 cups of Chinese cabbage weighing 2 ~ 3kg per cabbage, and includes the content of broth, marinades, and cut-outs. 70% of the total amount of salted salted Chinese cabbage is put into the cabbage, and the remaining salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salmon It is 6 to 8 hours in summer and 10 to 12 hours in winter. Then rinse twice in flowing water to prepare pickled cabbages with a salt content of 5-6% weight.
Examples 1-2. Broth manufacturing
1) Preparation of bone-marrow meat: Remove the blood from the water flowing in the cow's leg bone for 3 hours, add 1 ~ 2kg of bone bone to 10 liters of water, boil it in high heat, boil it for 3 hours, And prepare clean broth (Fig. 1 (1)).
2) Dried fish meat production: 10 liters of water, dried kelp 200 ~ 300g, dried anchovy 2 ~ 3kg,
10 ~ 20g of dried shiitake mushroom, 10 ~ 20g of dried shiitake, boiled for about 1 hour, and then cleaned with sieve to prepare clean broth (Fig. 1 (2)).
3) Preparation of glutinous rice paste: The glutinous rice was washed 3 times before it was cleaned beforehand, and the broth of broth and dried seafood prepared by the broth production method were mixed at 8: 2 and mixed with the broth (3 of FIG. 1) Pour water 8 to 10 times and simmer for 1 hour.
Example 1-3 Preparation of sauce sauce
1) Manufacture of sauce
The seasoning paste is prepared by putting the condiments and the sub ingredient together in the boiled glutinous rice paste. In the case of garlic kimchi according to one aspect of the present invention, green tea leaves are added to increase the degree of squatting, since they are sold for 50 to 60 days after production and have a relatively long period of edible time, Cut green tea leaves and mix them into a sauce.
First, put 20 ~ 25kg of red pepper powder in a container, add 10 ~ 12kg of salted clear fish sauce, 10 ~ 12kg of salted seaweed sauce, 10 ~ 12kg of salted salted fish, 8 ~ 10kg of ground garlic and 5-6kg of minced ginger, Combine broth (1) and dried fish broth (2) well with 8: 2, and match the taste.
Cut 50 kg of non-leaf pulp with a slice of 1.5 cm thick ginkgo leaf, like 10 kg of buttercups and 20 cm of 5 cm.
2)
Remove the scales and internal organs that have been purchased at Pukang's Jukdo Market, clean them thoroughly, and cut them into 0.3 ~ 0.5cm thick slices and drain them with salt for 1 hour before adding kimchi .
3)
Slice the beet into 3 ~ 5cm width and 1.5 ~ 2.0cm width. The amount of radish is 3 ~ 5% of the total weight of cabbage.
4) Pickled fish
The salted salted crab stew, which is distributed in the market, uses thick salted salted shrimp and shrimp sauce.
Example 1-4 Dipping Kimchi
The cabbage was used as a standard of 200 Chinese cabbage, and the cabbage pickling salt was purchased as a salt solution one to two years ago. The sauce prepared in Example 1-3 and the cut-out meat, radish, parsley and buttercup were used.
- Kimchi soaking
Chinese cabbage is divided into 4 parts, washed with running water, washed with flowing water, and water is cut out, then put out the cut-outs and marinades, and cut into pieces and put on the bottom of the container. Inside the cabbage, put the marinated bean paste, buttercup, I put the kimchi in evenly. The manufacturing process of immersing the kimchi is shown in Fig.
Example 2: Preparation of aged Kimchi
Dandelion Kimchi is matured in 2 ~ 5 refrigerator for 40 ~ 60 days.
Experimental Example 1: Sensory evaluation
The kimchi of Comparative Examples 1 to 3 was prepared in the same manner as in Example 1 except for the Example 1 except that the broth and dried seaweed were excluded in Comparative Example 1, 3, Kimchi was prepared by excluding only broth.
The kimchi prepared in Example 1 and Comparative Examples 1 to 3 was subjected to a sensory test. The scores were rated as 5, 4, 3, 2, and 1, respectively. The results are summarized in Table 1 below.
As can be seen from the results of the sensory test, the kimchi of the present invention (Example 1: gomtang + kelp) was superior to all kinds of common Chinese cabbage kimchi in all items such as appearance, flavor, taste and overall taste, , And the taste and flavor were superior to the comparative examples of other samples, and it was confirmed that people in various regions can easily ingest them without any particular rejection.
Experimental Example 2: Measurement of acidity
The acidity of the kimchi of Example 1 and Comparative Examples 1 to 3 was measured. The acidity was measured according to the method of Example 2 according to 0 to 6 weeks after soaking the kimchi, and the results are shown in Table 2 and FIG. 2 as a result of aging.
As a result of the experiment, the pH of the kimchi of Comparative Examples 1 to 3 was rapidly lowered until the fourth week, and then increased again at the sixth week. However, the kimchi of Example 1 of the present invention tended to be gradually lowered.
Experimental Example 3: Measurement of iron content
The content of iron (Fe), one of nutrients, was measured for the kimchi of Example 1 and Comparative Examples 1 to 3. The results are shown in Table 3 and FIG. 3 as a result of aging according to the method of Example 2, according to 0 to 6 weeks after soaking the kimchi.
As a result of measuring the content of iron according to the aging period, the content of kimchi of Example 1 was higher than that of 4 weeks of storage.
Experimental Example 4: Measurement of calcium content
The content of calcium (Ca), one of the nutritional components, was measured for the kimchi of Example 1 and Comparative Examples 1 to 3. The results are shown in Table 4 and FIG. 4 as a result of aging according to the method of Example 2 according to 0 to 6 weeks after soaking the kimchi.
(Gomtang + kelp)
(Kelp)
As a result of measuring the content of calcium according to the aging period, the content of kimchi of Example 1 was higher than that of 6 months after storage.
Experimental Example 5: Determination of Fructose Content
The content of fructose, one of the nutrients, was measured for the kimchi of Example 1 and Comparative Examples 1 to 3. The results are shown in Table 5 and FIG. 5 as a result of aging according to the method of Example 2 according to 0 to 6 weeks after soaking the kimchi.
(Gomtang + kelp)
(Kelp)
As a result of measuring the content of fructose according to the aging period, the kimchi of Example 1 showed a superior fructose content over the storage period as compared with Comparative Examples 1 to 3.
As in the results of Experimental Examples 1 to 5, the kimchi according to one aspect of the present invention can provide a kimchi having superior taste and superior nutritional content and superior in terms of sensory aspects and nutrition.
Claims (5)
Preparing a sauce comprising the broth; And
A method of manufacturing a kimchi comprising the step of preparing a kimchi by adding the sauce and a horse meat to a kimchi vegetable.
Wherein the sauce is further mixed with dried fish broth in addition to broth, and the broth and dried seafood are mixed at a volume ratio of 3 to 5: 1.
The garlic comprises 2 to 4 parts by weight, based on 100 parts by weight of the total weight of the kimchi vegetables. The garlic broth comprises 8 to 10 parts by weight, based on the dry weight, of 100 parts by weight of the total weight of kimchi vegetables. Method of manufacturing kimchi.
Wherein the sauce season further comprises green tea leaves.
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| KR102322070B1 (en) * | 2021-06-23 | 2021-11-04 | (주)우영채널 | Kimchi using cutlassfish and songhwa mushroom and maunfacturing method thereof |
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| KR102322070B1 (en) * | 2021-06-23 | 2021-11-04 | (주)우영채널 | Kimchi using cutlassfish and songhwa mushroom and maunfacturing method thereof |
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