KR20180023214A - Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This - Google Patents

Abstract

The present invention relates to a method of producing Dolsan leaf mustard kimchi using seaweeds and chitosan, and leaf mustard kimchi using the same. More specifically, the present invention relates to a method of producing Dolsan leaf mustard kimchi, which improves the palatability by adding seaweeds that are beneficial components to a human body and chitosan which is excellent in taste, nutrition and flavor, dramatically shortens a fermentation time, and dramatically extends a time period for which a fermentation state is maintained, without using synthetic flavoring agents, and to leaf mustard kimchi using the same. According to the present invention, the method of producing Dolsan leaf mustard kimchi comprises the steps of: pickling collected and prepared Dolsan leaf mustard; blanching prepared seaweeds; preparing chitosan-containing starch from table salt and jeotgal; and combining the pickled leaf mustard, the blanched seaweeds, and the starch together. According to the present invention, the storability of leaf mustard kimchi is enhanced by containing effective components of seaweeds that are highly beneficial to a human body, the chitosan component with excellent food preservability and nutritional value, and effective components such as saponin contained in leaf mustard, and by containing effective components of chitosan, the nutritional value of leaf mustard kimchi is enhanced, and the content of essential nutrients such as vitamin C is increased. Accordingly, the leaf mustard kimchi with an abundance of nutrients can be produced to promote the health of contemporary people. Further, by fermenting and aging the leaf mustard kimchi in optimal conditions for a fixed time, the pungent flavor of leaf mustard can be eliminated while the aroma and flavor characteristic to leaf mustard are enhanced, thereby dramatically increasing the palatability of leaf mustard kimchi.

Description

Technical Field [0001] The present invention relates to a method for producing dolsan mustard kimchi containing seaweed and chitosan,

More particularly, the present invention relates to a method for producing a dulcisthesus leaf mustard using seaweed and chitosan, and more particularly, to a method for producing a seaweed extract using seaweed and chitosan, The present invention relates to a method of manufacturing a Doshan mustard kimchi having improved palatability by adding a chitosan so that the fermentation period required is significantly shortened and the maintenance period of the fermented state can be greatly extended.

Generally, Kimchi is a unique vegetable gourmet method that is developed and used in Korea as a unique fermented food that is essential in our table. Since our nation has enjoyed vegetables for a long time, vegetable processing has been developed and Kimchi is a masterpiece that showed the unique wisdom of our nation that can not be found in other countries.

Especially, Kimchi is a combination of vitamins and minerals in the winter when vegetables are lacking, and it is the closest food to our diet due to the optimal corrosion that best matches the stock rice. Because the main ingredient is vegetable, kimchi acts as a controlled nutrient of vitamins and minerals, as well as the source of dietary fiber and the taste produced during the fermentation process. It also plays an important role in the prevention and constipation of lactic acid bacteria and organic acids. It is important for health maintenance.

These kinds of Kimchi are very diverse. Among them, there are mustard kimchi with gag.

Mustard, stalk and leaves. In Korea, it is called gardens or mustard. Gardens are mainly used for kimchi. Seeds are very tasty. Small, yellowish brown and aromatic. They are used as seasonings and medicines. . In China, it has a history of cultivation for 2,000 years, and its cultivation history is not clear in our country, but it is presumed that it has been introduced long ago and differentiated into cultivars based on the history of propagation in China and Japan. Gad is a 1-year or 2-year-old herb that belongs to the cabbage family and is similar to Chinese cabbage. It is generally enteric and its number is relatively low, ranging from 8 to 9. The native shrubs show reddish brown color. Dolsan shade is light green with many wrinkles. There are slight wrinkles on leaf surface. Leaf stalk is wide, thick and unique.

Gad is high temperature in vegetables. Cold tolerance and endurance are both strong at the beginning of growth, but cold tolerance weakens as the varieties adapted from warmer regions grow, and the system that grows in cold regions is weaker. The gut has a severe angle, and the angle is not severe. Leaves also have many hairy, rough, and little hairs.

The color of the leaves is red, blue, and medium color. For the sake of convenience, there are red leaves, blue leaves, and a middle-colored earlings. The god cultivation of our country is mostly cultivated in autumn, and it is used for kimchi. However, the specialty of Dolsan Gad of Yeosu is cultivated all year round, and it is very popular as kimchi.

The seeds have a brown seed, yellowish brown and yellow, very tasty, but fragrant. Gad is strong in leaves and stalks and most of them are used for kimchi. Some of them are used as a dragon for early spring and they are eaten in a miso.

The efficacy of Gad is contained in the form of carotene, which is the mother of vitamin A. The main ingredient of the spicy taste contained in the leaves and seeds is 'Sinigurine', which is only bitter in dry state and does not show any spicy taste. It is decomposed by 'Miroshi nashe', and 'aryl' becomes 'isothiocynates' and glucose, and it shows strong strong spicy taste.

In particular, Dolsan Gad was introduced to Japan in Segji Village, Uduri, Dolsan-eup, Yeosu-si and was cultivated in Japan more than 60 years ago. It has been upgraded and is now called Dolsan Gad. It is confirmed that it is cultivated in Yeosu area. Dolsan Gad is rich in water, protein, fat, ash, carbohydrate, fiber, calcium, phosphorus, iron, potassium and sodium. It contains various vitamins and beta carotene. .

In particular, calcium and iron content is abundant and beta carotene content is much higher than other leaf vegetables. It also contains folic acid and has a lower content of dietary fiber compared to conventional ones. Such Dolsan gad is mainly used to make mustard kimchi, and the conventional mustard butter using Dolsan-gad contains useful ingredients and efficacy of ginseng. However, since it has a uniform manufacturing method, taste, and efficacy, It is necessary to develop a must-have kimchi. In addition, the irritating spicy taste of such gods has become a factor for lowering the preference of mustard kimchi for adults and children who do not like spicy foods.

In addition, chitosan is an insoluble polymer substance in which N-acetyl groups are substituted with amino groups by deacetylation of chitin, which is contained in many crustaceans such as shrimp, crab, insect bark, and squid bones. The chitosan is a glucosamine bond, It has very similar structure to human tissue and has good human affinity. Since it does not cause immunity rejection, it is known as a very useful material as medicine.

Chitosan is a cationic natural polymer abundantly present in the natural state after cellulose. The molecular structure of chitosan is very similar to that of cellulose, but the amino group (-NH2) exists in the molecule and has various physicochemical properties.

The major functions of chitosan are antibacterial, antifungal, heavy metal adsorption, physiological activity, human affinity, promotion of wound healing, cholesterol lowering, liver function improvement and hypoglycemic effect. Has been applied.

Therefore, the inventors of the present invention tried to produce a mustard with high preference, using Yeosu Dolsan Gad and adding chitosan components extracted from water to seaweeds such as seaweed, red pepper, and kelp, The present invention has been completed.

It is an object of the present invention to provide a method for manufacturing a Doshan mustard butter containing beneficial to human body and a need for it.

Another object of the present invention is to provide a method of manufacturing a Doshan lap-frying kimchi which is capable of improving palatability by eliminating the pungent taste of freshly-poured liquor, and a need for it.

In order to achieve the above object, the present invention provides a method for preparing a diclofenac powder comprising the steps of: 1) pre-treating, sorting, cutting, and washing domestic diclofenac collected and prepared; 2) Drying, sorting, washing, dipping, dewatering and cutting and improving edible seaweeds of prepared seaweed, red pepper and kelp; 3) preparing a paste from salted and salted fish preparations containing a glutinous rice paste, red pepper powder, and anchovy solution containing chitosan components, and 4) preparing a salted salmon paste prepared in the above 1), 2), and 3) A method for manufacturing a dorsal mustard kimchi using seaweed, comprising the step of mixing and stirring god, poached seaweed and grass.

In addition, the present invention provides a seaweed-based Dorsan mustard kimchi prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for preparing a diclofenac, which comprises: 1) pre-treating, selecting, improving, cutting and washing domestic diclofenac collected from freshly harvested dicotyledonospores; 2) Drying, sorting, washing, dipping, dewatering and cutting and improving edible seaweeds of prepared seaweed, red pepper and kelp; 3) preparing a paste from salted and salted fish preparations containing a glutinous rice paste, red pepper powder, and anchovy solution containing chitosan components, and 4) preparing a salted salmon paste prepared in the above 1), 2), and 3) A method for manufacturing a dorsal mustard kimchi using seaweed, comprising the step of mixing and stirring god, poached seaweed and grass.

In the method for producing the Doshan mustard butter of the present invention, after the above step 4), it is stored at 12 to 14 ° C for 2 to 4 months, firstly aged and then aged at 3 to 5 ° C for 9 to 11 months It is preferable that the dehydrated seaweed, seaweed and sea tangle are soaked in hot water for 10 seconds.

In addition, in the manufacturing method of the Doshan mustard butter of the present invention, the glutinous rice paste containing the chitosan ingredient is added to 100 parts by weight of the glutinous rice flour, And 50 to 200 parts by weight of anchovy sauce. The anchovy sauce is preferably prepared by using 20 to 50 parts by weight of a salt of anchovy in 100 parts by weight of anchovy, further adding onion, shrimp, garlic, ginger, sesame, In addition, it is more preferable that the preparation of the paste in the edible salt and the fermented fish product further comprises a sulfuric acid fermentation broth obtained by fermenting sulfuric acid and cheongyang red pepper mixed with turmeric.

In the manufacturing method of the Doshan mustard butter of the present invention, 83% by weight of domestic fresh dill salads consisting of 95% fresh domestic and 5% domestic domestic sun salted salted, 3% by weight of edible domestic seaweeds of seaweed, 0.5% by weight of anchovy fish sauce consisting of 4% by weight of glutinous rice pulp consisting of 50% by weight of glutinous rice, 50% of glutinous rice and 50% of glutinous rice flour, 70% of anchovies and 30% of salt of sun anchovies and additionally contains onion, shrimp, garlic, ginger and sesame And more preferably 5% by weight of a sulfuric acid fermentation broth obtained by fermenting a mixture of stevia and red pepper with sulfuric acid.

In addition, the present invention provides a seaweed-based Dorsan mustard kimchi prepared by the above method.

Hereinafter, the present invention will be described step by step.

Step 1: Freshly pre-treatment step

Dolsan shrimps are picked and sorted, and then washed with water to remove foreign matter. It is preferable that the washing of the shampoo is performed about 2-3 times in flowing water. The washed god is placed on the sieve to remove water and dehydrate naturally.

When picking god, first pick gods. When picking gods, pick the freshest one. If you immerse kimchi in water with a lot of moisture, you can easily remove it. 100 parts by weight of the thus-selected fresh leaves are washed with clean water to remove the foreign matter, and the leaves are soaked in brine for 4 hours. Here Gad can use Dolsan Gad, which is mainly grown in Yeosu city. Remove the pickled god from the brine, wash it in water, and squeeze it with your hand to remove any moisture from the goddess.

Gad's efficacy removes the bad venom of the kidneys, brightens the eyes and ears, smoothes the urine, stops coughing, and comforts and warms the stomach.

Gad also has medicinal effects on old cough, gingivitis, hemorrhoids, vomiting, and arthritis depending on the prescription method.

Step 2: Pickling and dehydration steps

Dorsal glands removed from the water are placed in pickles and salted with brine. In this case, the salt water used is preferably 3% salinity and the salting time is preferably about 3 to 4 hours. Salty water is preferably prepared by dissolving the domestic sun-salt. At this time, the amount of salting can be variously adjusted according to the desired salinity. Preferably, salting is carried out at 5 wt% of domestic salting salt to 95 wt%.

The pickled dodecahedra as described above is washed to remove foreign matter, and then placed on a sieve for a long time to remove moisture.

Step 3: Seedling step of seaweed

Prepared seaweeds are selected and washed in water to remove foreign matter. Then, pound seaweed in hot water for 10 seconds. Generally, seaweeds are collectively referred to as plants growing in the sea, and they are widely known as alkaline foods rich in minerals such as calcium and ash, and they have been used as raw food, dried or simple processed foods.

Preferably, the edible seaweeds of seaweed, tortoise and kelp are dried at low temperature and dehydrated. Then, the seaweeds and kelp are incised to a certain size, and in the case of tortoise, the dried seaweeds are dried at a moisture content of 30 to 50% After immersing in water for 5 to 10 minutes, it is further dehydrated to a water content of 70 to 80%.

At this time, the seaweeds are removed from the surface at low temperature, only the stickiness of the surface is removed, and the original nutritional composition is preserved. Due to the rich alkaline component of seaweed, the aging fermentation time is delayed. Delayed taste and flavor of our Oriental fermented food preference to taste like a fresh kimchi will be maintained for a long time.

In addition, the above-mentioned seaweeds are mixed with the kimchi supplementary materials selectively selected from the leaves, and mixed with the main ingredients of kimchi. As a subject of aging fermentation, the seaweeds and vegetables provide a mixed nutrition, It will be fragrant.

Step 4: Steps to manufacture the pool

 Using an onion, shrimp, garlic, ginger, sesame, 10% red pepper powder (domestically produced sunflower), 4% glutinous rice paste (50% glutinous rice, 50% glutinous rice powder) A paste is prepared. Although the composition ratio of the above materials is not particularly limited, it is preferable to prepare the paste in the content described in the following Example 1 for each material composition of the spice.

When glutinous rice paste was prepared, chitosan components were extracted from crab meat. Specifically, the crabs were finely ground with crusher to prepare shells and flesh of crabs, water was poured thereon, and boiled for a sufficient time to extract chitosan components from the crab shell and flesh. The shells and flesh of the crab were boiled and then filtered to extract chitosan components from the crab.

Garlic and ginger in the above materials are washed well, and the above materials are mixed to produce a paste.

In the preparation of the paste, a sulfuric acid fermentation broth fermented by mixing stevia and red pepper can be further added to turmeric. Preferably, the fermentation broth contains 5 to 7 parts by weight per 100 parts by weight of the kimchi material. If the content of the fermentation broth is less than 5 parts by weight, the effect is insignificant. If the content is more than 7 parts by weight, the taste of the kimchi is deteriorated due to the bitter taste of the sulfur.

Gingang (薑黄) is a perennial plant of Zingiberaceae, and its scientific name is Curcuma longa (L). The origin of turmeric is India, China, and Okinawa, and is cultivated mostly in tropical and subtropical regions, mainly in India.

Curcumin contains curcumin, an essential oil component (volatile essential oil such as Tumerone, Cineol, α-curcumen, and curcumol) and rich minerals. Quercumin is a chemical component (C21H20O6) of 1,7-bis (4-hydroxy-3-methoxyphenyl) -1,6-heptadiene-3,5-dione which is insoluble in water, . Such physiological activities such as antioxidant activity and anti-inflammatory activity of curcumin have been found (FoodChem, Toxicol 2002 Aug: 40 (8): 1091-7, Surh YJ.). Anticancer activity also inhibited the proliferation of cancer cells (The J. Laborstory & Clinical Medicine 1997: 576-583, Hanif, R. et al.) And the prevention of skin, colon and oral cancer in rats (Carcinogenesis, 2000, 21 (2): 331-335, Chayng, SE et al). Free radical scavenging and hepatoprotective effects have also been identified (Planta Med 2001Dec: 67 (9): 876-7, Song EK et al.).

In addition, the preventive effect of Alzheimer's disease and cholesterol-inhibiting activity (Indian J Physiol Pharmacol 1992 Oct; 36 (4): 275-3, Soni KB, Kuttan R.

In Oriental medicine, rootstock of turmeric is temperate and is written as gi-blood medicine. In Chinese herb medicine class, Ishjin's main herbarium removes bad blood and treats blood pressure, blood loss, .

Turmeric, which has the above-mentioned ingredients and efficacy, uses rhizome. Because of its original flavor, turmeric reduces the overall flavor of kimchi when used for more than a certain amount of kimchi. Therefore, as one embodiment of the needles of the present invention, a turmeric fermentation broth fermented with turmeric is used.

Turmeric fermentation broth is fermented by mixing stevia and red pepper in turmeric. In order to prepare the turmeric fermentation broth, 10 to 20 parts by weight of Cheongyang pepper and 2 to 6 parts by weight of stevia are mixed with 100 parts by weight of turmeric, and fermented at 20 to 25 캜 for 3 to 5 months to sufficiently aged.

Cheongyang red pepper is a type of alkaloid. Capsaicin, which is a spicy ingredient of red pepper, is much more abundant than other red pepper. It is rich in various nutrients such as minerals. Cheongyang red pepper is fermented with turmeric to reduce the bitter taste of turmeric. Stevia is a sugar for fermentation and can be substituted with the above-mentioned soil sugar or other sugar.

Step 5: Step by Step

The pickled leaves, poached seaweeds and grass prepared in steps 2), 3) and 4) are mixed and mixed.

Step 6: Aging Step

An aging step may be further added after the abovementioned step.

The fermented mustard is fermented and aged for a certain period of time by the fermentation stage, so that the freshness and flavor of the freshly picked kimchi can be alleviated, while the irritating spicy taste of the gut can be removed. This has the advantage that adults and children who do not like spicy foods can easily ingest them.

The saffron sauteed with sauce after the above step is stored in a pot at 12 to 14 ° C for 2 to 4 months to be primary-aged, and further aged at 3 to 5 ° C for 9 to 11 months. In this case, Onggi is formed with innumerable fine pores so that fresh air is constantly circulated to the interior of the pot, thereby ensuring optimal fermentation.

The first and second fermented mustard leaves are colored with anthocyanin, β-carotene, and chlorophyll, which are entirely purple or pink, from the gut, and the gut is fermented with the visual effect. Most of the spicy flavor disappears and becomes less irritating but sweet, and it has a unique flavor and distinctive fragrance.

Since the present invention having the above-described structure contains an active ingredient of seaweed, a chitosan ingredient having excellent food preservability and nutritive value, and an effective ingredient such as saponin having an effective ingredient of the goat, which is very beneficial to the human body, The nutritional value is improved and the content of the essential nutrients such as vitamin C is increased, so that it is possible to manufacture the mustard kimchi which is rich in nutrition, so that the health of the modern person can be improved. In addition, it is possible to greatly improve the preference of mustard butter by removing the irritating spicy taste of fresh mustard while maintaining the unique flavor and taste of freshly picked mustard butter under fermentation for a certain period under optimum conditions. In addition, by fermenting turmeric mixed with seaweed, the bitter taste inherent to turmeric is removed, so that the taste sensation of mustard butter does not deteriorate.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art may understand the present invention without departing from the scope and spirit of the present invention. It is not.

≪ Example 1 > Preparation of Doshan mustard butter 1

3% by weight of edible seaweed of seaweed, red pepper and sea tangle, 8% by weight of red pepper powder (domestic sunflower), 4% by weight of glutinous rice paste (domestic) Onion, shrimp, garlic, ginger and sesame were used to make Doshan beef kimchi. The fermented beef kimchi was prepared by using 0.5% by weight of anchovy sauce (70% anchovy, 30% When the glutinous rice paste was prepared, crab meat was used. The crab was finely ground with a grinder, and 200 g of the crab crusher was finely ground with a grinder to prepare a shell and flesh of the crab crab. Water was poured into the crab crab, Chitosan components were extracted from the skin and flesh. The shells and flesh of the crab were boiled and then filtered to extract chitosan components from the crab.

At this time, both the raw materials and the raw materials were domestic ones.

As a result, it already has a unique flavor, and there was no odor. The original taste was maintained for 60 days from the date of manufacture.

Specifically, Dolsan shrimps were sampled, sorted, washed, dehydrated, salted and salted for 3 hours in salt water adjusted to 3% salinity. The bamboo shoots were placed on the sieve and the water was removed.

Seaweed, red pepper and other villages were removed, the roots were removed, the leaves, stems, and fruit parts were cleaned, cut into 5 cm length, and boiled for 10 seconds in boiling water.

The raw material water was used to prepare a broth.

The prepared Dolsan shrimp, seaweed, and grass were uniformly mixed to prepare the Dolsan mustard butter of the present invention.

≪ Example 2 > Preparation of Doshan mustard butter 2

The kimchi was prepared in the same manner as in Example 1, and stored in an onion at 13 ° C for 3 months. The kimchi was firstly matured and then further aged at 4 ° C for 10 months.

≪ Example 3 > Preparation of Dolsan mustard butter 3

6 parts by weight of a sulfuric acid fermentation broth fermented by mixing stevia and red pepper in a sulfuric acid was further contained in 100 parts by weight of the total material of Example 1 above.

<Comparative Example>

For comparison with the above-described embodiments, a mustard butter by means of a conventional method for producing mustache oil was prepared. That is, in the above example of the present invention, the seaweed ingredient and the chitosan ingredient were prepared in the same manner except that the ingredients were omitted.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was performed on the above-mentioned Examples and Comparative Examples in order to examine the preference of the Dolsan mustard butter using seaweed and chitosan according to the embodiments of the present invention. The panel consisted of 24 adults (16 males and 10 females) and 8 children (4 males and 4 females), and the appearance, flavor, taste, and overall acceptability of mustard kimchi were evaluated by the following five point scale method .

The results of the above sensory test are shown in Table 1 below.

division Exterior flavor incense Texture Overall likelihood Example 1 4.1 3.9 4.2 4.3 4.1 Example 2 4.3 4.2 4.7 4.4 4.5 Example 3 4.1 4.0 4.3 4.3 4.2 Comparative Example 3.5 3.0 4.1 4.0 3.2

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

As a result of the sensory evaluation, in Examples 1 to 3, a higher score in taste, flavor, texture, and taste was obtained than the comparative example in which the needles were used. This indicates that the fresh mustard kimchi according to the present invention is more excellent in taste than general mustard kimchi. In particular, Example 2 showed high scores in appearance, taste, flavor, texture, and taste. This shows that the fermented mustard butter fermented in color has a good color and the irritating spicy flavor of mustard kimchi is removed, thereby improving overall acceptability .

In addition, as a result of the panel interview, there was no spicy taste of mustard kimchi, no inconvenience for the tissues to ingest, and it was evaluated as having a unique scent. Particularly, in the case of children, the degree of preference of the needles of Example 2 was high, indicating that the fermented mustard kimchi according to the present invention is suitable for both adults and children who do not like hot spices and is suitable for the people who are interested in health.

From the above results, the mustache oil of the present invention contains a certain amount of active ingredient of seaweed without deteriorating the taste of the seaweed, so that it is very beneficial to the human body and improves the preference degree, so that it can be easily ingested regardless of sex.

<Experimental Example 2> Measurement of acidity

The acidity was measured according to the storage conditions of the Dolsan mustard butter using seaweed and chitosan according to the present invention, and the results are shown in Table 2 below.

division After 5 days After 10 days After 15 days After 20 days After 25 days 30 days later After 35 days The acidity of Example 1 5.9 5.7 5.6 5.4 5.1 4.9 4.6 The acidity of Example 2 6.0 5.8 5.7 5.4 5.2 5.0 4.8 The acidity of Example 3 5.8 5.7 5.5 5.3 5.2 5.0 4.8 The acidity of the comparative example 6.5 6.1 5.6 4.9 4.3 4.0 3.8

As can be seen from Table 2, unlike general kimchi, which had a large variation in acidity after initial pH and a certain period of time, the first kimchi using seaweed and chitosan according to the present invention showed that the initial acidity was much higher, This is because the composition of seaweed and chitosan affects the fermentation of kimchi, shortening the fermentation period required for the initial fermentation and inhibiting the fermentation after aging to a certain extent, so that the preservation period of kimchi is greatly extended Respectively.

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, This is possible.

Claims (8)

1) Pre-treating, sorting, cutting, washing, and dipping the freshly harvested Korean dicotyl gut prepared by salting with 5 to 10 parts by weight of domestic sun-dried salt in 100 parts by weight
2) Drying, sorting, washing, dipping, dewatering and cutting and improving edible seaweeds of prepared seaweed, red pepper and kelp;
3) preparing a paste from salted and salted prepared prepared foods containing glutinous rice paste, red pepper powder, and anchovy solution containing chitosan components; and
4) a step of mixing the pickled leaves, poached seaweeds and grass prepared in the above steps 1), 2) and 3), and mixing them.
The method according to claim 1, further comprising the step of: after the step (4), storing at 12 to 14 ° C for 2 to 4 months to first mature, then secondary mature at 3 to 5 ° C for 9 to 11 months A method for producing dorsal mustard kimchi using seaweed.
[3] The method of claim 1, wherein the seaweed of step 2) is dehydrated in hot water for 10 seconds.
[3] The method of claim 1, wherein in step 3), the red pepper powder is a domestic sunflower and the glutinous rice paste containing chitosan ingredient is prepared in an amount of 50 to 200 parts by weight per 100 parts by weight of crab meat, Wherein the anchovy sauce is prepared from 20 to 50 parts by weight of a salt of anchovy in 100 parts by weight of anchovy, and further adding onion, shrimp, garlic, ginger and sesame to the anchovy.
[7] The method according to claim 4, wherein the preparation of the paste in the processed salt and the fermented fish product in step 3) further comprises a fermented sulfuric acid fermented by mixing Stevia and Cheongyang pepper in the turmeric. Way.
5. The method according to any one of claims 1 to 4, wherein the preparation method comprises: 83% by weight of a domestic dill salmon consisting of 95% freshly caught and 5% domestic sun-dried salted salmon; 3% 0.5% by weight of anchovy fish sauce consisting of 8% by weight of glutinous rice, 4% by weight of a glutinous rice paste containing chitosan components consisting of 50% of crab meat and 50% of glutinous rice, 70% of anchovies and 30% The method of claim 1,
[7] The method according to claim 6, wherein the preparation further comprises 5% by weight of a sulfuric acid fermentation broth fermented by mixing stevia and red pepper in a sulfuric acid solution.
7. A seaweed-based Dolsan mustard kimchi, which is produced by the method of any one of claims 1 to 7.