KR20190142494A - 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 for preparing a Dolsan brassica juncea Kimchi using seaweed and chitosan, and to a brassica juncea Kimchi using the same, and more particularly, to a method, which does not use synthetic seasoning, and adds seaweed which is a nutritional ingredient useful for a human body and chitosan which has excellent taste, nutrition, and flavor, remarkably shortens a fermentation period required for aging, and can greatly extend a maintenance period of an aging state to improve preference. The method for preparing a Dolsan brassica juncea Kimchi containing seaweed, comprises the steps of: salting a collected and prepared Dolsan brassica juncea; blanching prepared seaweed; preparing a starch containing chitosan in edible salt and salted seafoods; and mixing the salted brassica juncea, the blanched seaweed and the starch. According to the present invention, an effective ingredient of seaweed which is very beneficial to a human body, a chitosan component which has excellent food preservation and nutritional value, and an effective ingredient such as saponin included in an effective ingredient of a brassica juncea are contained to increase storability of the brassica juncea, and a useful component of the chitosan is contained to improve a nutritional value. Also, a brassica juncea Kimchi having rich nutrients, such as an increase in content of essential nutrients such as vitamin C is prepared to enhance the health of modern people. In addition, the brassica juncea Kimchi is fermented and aged for a predetermined period at an optimal condition to retain unique flavor and taste of the brassica juncea and to remove stimulated spicy taste, thereby greatly improving preference of the brassica juncea Kimchi.

Description

Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This}

The present invention relates to a method for producing Dolsan gad kimchi using seaweed and chitosan, and to fresh gad kimchi using the same. More specifically, it is excellent in aging as well as good seaweed and taste, nutrition and flavor, which are useful to the human body without using synthetic seasonings. The present invention relates to a method for producing Dolsan gad kimchi with improved palatability by adding chitosan so that the required fermentation period is greatly shortened and the duration of the ripening state can be significantly extended.

In general, kimchi is a unique fermented food that is essential at our table and is a unique vegetable salting method developed and used in Korea. Since our nation has enjoyed vegetables for a long time, vegetable processing has been developed. Among them, Kimchi is a masterpiece that exhibits the unique wisdom of our nation, which is not found in other countries.

In particular, kimchi is a source of vitamins and minerals in the winter season when vegetables are scarce, and it is the most complex food that is closest to our diet with optimal corrosion that best matches rice. Since kimchi is a vegetable, it plays an important role in regulating nutrients of vitamins and minerals, as a source of dietary fiber, and also prevents constipation caused by fermentation, lactic acid bacteria and organic acids, and intestinal action. It is important for maintaining health.

There are many kinds of these kimchi, and among them, there are gad kimchi using gad.

Gad is a dicotyledonous poppy, mustard family, and its name is 'Mustard, stalk and leaves', and in Korea, it is called gat or mustard. It is mainly used for kimchi, and its seeds are very tasty and small and yellowish brown. . The history of cultivation in China has been around 2,000 years ago, and the history of cultivation is not clear in Korea, but it is estimated that varieties have been introduced in the past due to the propagation history of China and Japan. Gad is one- or two-year-old herb belonging to the Chinese cabbage family, similar to Chinese cabbage. Indigenous gat is reddish brown. Dolsan gat is pale green with leafy flesh, with some wrinkles on the leaf side, and its stem is wide and thick, but has a unique aroma.

Lampshade is thermophilic in vegetables. In the early stages of growth, both cold resistance and resistance to cold are strong, but the adapted varieties from warmer fats grow colder as they grow, and the strains growing from colder fats weaker. Gad has a severe missing or a severe missing one. In addition, the leaves are hairy, strong, with little hair.

The leaves are red, blue, and medium in color. For convenience, there are red, blue, and middle chromium. Most of the gat cultivation in Korea is cultivated in autumn and used for kimchi, but the special Dolsan gad in Yeosu is grown all year round and is very popular for kimchi.

Seeds are brown seeds, yellowish brown, yellow, very light but fragrant. Gad has a strong spicy taste on leaves and stems, and most of them are used for kimchi.

The efficacy of gat contains a lot of form of carotene, the mother of vitamin A. The main ingredient of spicy taste in leaves and seeds is 'sinigurin', and it has only bitter taste in dry state and no spicy taste, but it has hydrolysis enzyme if there is moisture. It is decomposed by myrosinache, and aryl becomes isothiocynates and glucose, and has a very strong spicy taste.

In particular, Dolsan gad was introduced in Japan in Seguji, Uduri-ri, Dolsan-eup, Yeosu-si, 60 years ago, and was gradually improved. It is now called Dolsan-gat, and it is confirmed that it is cultivated in Yeosu. Dolsan-Gat is rich in moisture, protein, fat, ash, carbohydrates, fiber, calcium, phosphorus, iron, potassium, sodium, etc., and contains various vitamins, beta-carotene, and other free sugars, free acids, and free amino acids. It contains.

In particular, it is rich in calcium and iron and contains more beta-carotene than other leafy vegetables. In addition, it contains folic acid and is low in dietary fiber compared to conventional gat. Such Dolsan Gat is mainly used to prepare Gat Kimchi, and the conventional Gat Kimchi using Dolsan Gat contains useful ingredients and efficacy of Gat, but because it has a uniform manufacturing method, taste and efficacy, taste and efficacy may be increased. There is a demand for the development of a mustard kimchi. In addition, the irritating spicy taste of freshly served as a factor to reduce the taste of fresh kimchi to adults and children who do not like spicy.

Chitosan is an insoluble polymer substance that deacetylates chitin, which is contained in shellfish such as shrimps, crabs, insect shells, and squid bones, and replaces N-acetyl groups with amino groups, and has a glucosamine bond. It is known as a very useful material as a food medicine because it has a structure very similar to human tissue and has excellent human friendliness and does not cause an immune rejection reaction.

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

Chitosan's main functions include antimicrobial, antifungal, heavy metal adsorption, physiological activity, human friendliness, wound healing, cholesterol reduction, liver function improvement and hypoglycemic activity. It is applied.

Thus, the inventors of the present invention, while trying to manufacture a high degree of preference kimchi, using the Yeosu Dolsan Gad, as a result of adding the chitosan component extracted from boiled water of seaweed and crab, such as seaweed, 톳, kelp, the sensory The present invention was completed by confirming the superiority of the properties.

An object of the present invention is to provide a method for producing Dolsan gad kimchi containing beneficial to the human body and the fresh kimchi using the same.

Another object of the present invention is to provide a method for producing Dolsan gad kimchi that can improve palatability by removing the spicy taste peculiar to the gat and using it.

In order to achieve the above object, the present invention comprises the steps of: 1) pre-treatment, screening, cutting, washing, domestically prepared Dolsan freshly prepared and salted with 5 to 10 parts by weight of domestic natural salt in 100 parts by weight and dehydrating; 2) drying, screening, washing, dehumidifying, dehydrating, cutting and improving the edible seaweeds of prepared wakame, musk and kelp; 3) preparing a paste from prepared processed salts and salted fish, including glutinous rice paste, chili powder, anchovy solution containing chitosan, and 4) the pickling prepared in the above steps 1), 2), and 3). It provides a manufacturing method of Dolsan gad kimchi using seaweed, including; freshly mixed, boiled seaweed and grass.

The present invention also provides Dolsan gad kimchi using the seaweed prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of: 1) pre-treatment, sorting, improvement, cutting, washing the domestically prepared Dolsan gat collected and salted with 5 to 10 parts by weight of domestic natural salt in 100 parts by weight and dehydrated; 2) drying, screening, washing, dehumidifying, dehydrating, cutting and improving the edible seaweeds of prepared wakame, musk and kelp; 3) preparing a paste from prepared processed salts and salted fish, including glutinous rice paste, chili powder, anchovy solution containing chitosan, and 4) the pickling prepared in the above steps 1), 2), and 3). It provides a manufacturing method of Dolsan gad kimchi using seaweed, including; freshly mixed, boiled seaweed and grass.

In the manufacturing method of the Dolsan gad kimchi of the present invention, after the step 4) after the first aged by storing for 2 to 4 months at 12 to 14 ℃, the second step of 9 to 11 months at 3 to 5 ℃ further aged Preferably, the seaweed of step 2) is preferably dehydrated seaweed, seaweed and kelp in hot water for 10 seconds.

In addition, in the manufacturing method of the Dolsan gad kimchi of the present invention, the production of the grass from the salt and salted salt products of the step 3), the red pepper powder is domestic suncho, glutinous rice paste containing chitosan component is glutinous rice flour 100 parts by weight 50 to 200 parts by weight, anchovy sake is made from 100 to 20 parts by weight of anchovy salt 20 to 50 parts by weight, and additionally prepared using onions, shrimp chops, garlic, ginger, sesame seeds, wherein 3) It is more preferable that the preparation of the paste from the processed salt and the salted fish of the step further includes a turmeric fermentation broth which is further fermented by mixing turmeric with stevia and cheongyang pepper.

In addition, in the manufacturing method of Dolsan gad kimchi of the present invention, the manufacturing method is 83% by weight domestic Dolsan mustard made of 95% of fresh and 5% of domestic natural salt, 3% by weight of edible seaweeds of seaweed, shellfish and kelp, domestic solar pepper powder 8 4% by weight of glutinous rice paste consisting of 50% by weight, 50% crab meat and 50% glutinous rice, 0.5% by weight of anchovy sake consisting of 70% anchovy and 30% natural salt, and additionally contains onion, shrimp, garlic, ginger and sesame. In this case, the production method is more preferably containing 5% by weight of the turmeric fermentation broth fermented by mixing the turmeric with stevia, chungyang pepper.

The present invention also provides Dolsan gad kimchi using the seaweed prepared by the above method.

Hereinafter, the present invention will be described for each step.

Step 1: Dolsan gad pretreatment

Collect and sort Dolsan lampshade and wash it with water to remove debris. It is preferable to wash the lampshade about two to three times with running water. The washed lampshade is placed on a sieve to drain the water and dehydrated naturally.

First of all, to choose the shade, choose a fresh and fresh stem, but when you immerse the kimchi with a lot of moisture is easily retired, choose a less moisture, choose a 30cm long. Thus, 100 parts by weight of freshly picked fresh water are washed to remove foreign substances and soaked in salted water for 4 hours. Here, Gad may use Dolsan Gad grown mainly in Yeosu. Remove the pickled fresh water from the brine, wash it in water, and squeeze it out by hand.

The benefits of Gad can eliminate bad poisons in the kidneys, brighten the eyes and ears, smooth the stool, stop the cough and keep the stomach comfortable and warm.

In addition, gat has a medicinal effect on old cough, gingivitis, hemorrhoids, vomiting and arthritis depending on the prescription.

Step 2: pickling and dehydration step

Put the dried Dolsan gat in the pickle and salt it with brine. At this time, the brine to be used is 3% salinity, salting time is preferably about 3 to 4 hours. The brine is preferably prepared by dissolving domestic sun salt. At this time, the amount of sun salt can be variously adjusted according to the desired salinity, preferably salted with 5% by weight of domestic sun salt in 95% by weight of fresh.

Dolsan gat pickled as described above is washed to remove foreign substances and put on a sieve for a certain time to remove water.

Step 3: dipping stage of seaweed

The prepared seaweeds are sorted and washed in water to remove foreign substances. Then, seaweed is boiled in hot water for 10 seconds. Generally, seaweed is a generic term for plants growing in the sea and is widely known as an alkaline food rich in minerals such as calcium and ash, and has been used as a food by being taken raw or dried or simply processed.

Preferably edible seaweeds of seaweed, seaweed and kelp are boiled at low temperature for dehydration, and then the seaweed and kelp are cut to a certain size and dried in the water content of 30-50% after picking only the fruit-shaped leaves. After immersing in water for 5-10 minutes, and then dehydrated again with a water content of 70-80%.

At this time, seaweeds are removed by sticking at a low temperature, and only the stickiness of the surface is removed and the original nutrients are preserved, and the fermentation time is delayed by the rich alkaline ingredients of seaweeds, but the duration of maintaining pH 5.5 ~ 4.5 As it is delayed, the taste and aroma will continue to function as fresh kimchi for a long time.

In addition, the seaweeds are selectively selected only leaves, blended with, and mixed with kimchi subsidiary materials, and then blended with kimchi main ingredients, the seaweeds and vegetables as a main ingredient of the fermentation fermentation provides a mixed complex nutrition, There will be incense.

Step 4: prepare the paste

 Using red pepper powder 10% (domestic suncho), glutinous rice paste 4% (crab meat 50%, glutinous rice powder 50%), anchovy fish sauce 0.5% (anchovy 70%, sun salt 30%), onion, shrimp salt, garlic, ginger, sesame seeds Prepare the grass. Although the composition ratio of the above materials is not particularly limited, it is preferable that the composition of each material of the seasoning is prepared in the amount described in Example 1 below.

Chitosan component was extracted from crab meat during glutinous rice paste preparation. Specifically, to prepare a shell and flesh of finely ground crab, finely grind the crab, etc. with a grinder, and poured water and boiled for a sufficient time to extract the chitosan component from the shell and flesh of the crab. After the shell and flesh of the crab were boiled, it was filtered to extract chitosan from the crab.

Garlic and ginger of the ingredients are well washed and chopped, toss the ingredients together to prepare a paste.

The preparation of the grass may further include turmeric fermentation broth mixed with fermented turmeric stevia and chungyang pepper. At this time, the turmeric fermentation broth preferably contains 5 to 7 parts by weight in 100 parts by weight of the kimchi material. If the turmeric fermentation broth is less than 5 parts by weight, the effect is insignificant, and if it exceeds 7 parts by weight, the taste of kimchi is reduced because of the bitter taste of turmeric.

Turmeric is a perennial herb of the Zingiberaceae family and its scientific name is Curcuma longa. Turmeric is native to India, China, and Okinawa, and is cultivated in tropical and subtropical regions, especially in India.

Turmeric contains about 100 kinds of essential oils (curcumin), called turmeric pigment, volatile essential oils with aromatic fragrance (Tumerone, Cineol, α-curcumen, curcumol), and abundant minerals. Curcumin is a chemical component (C21H20O6) of 1,7-bis (4-hydroxy-3 methoxyphenyl) -1,6-heptadiene-3,5-dione, insoluble in water, orange yellow crystalline powder Has Physiological activities such as antioxidant and anti-inflammatory activity of curcumin have been found (FoodChem, Toxicol 2002 Aug: 40 (8): 1091-7, Surh YJ.). Anti-cancer activity inhibited cancer cell proliferation (The J. Laborstory & Clinical medicine 1997: 576-583, Hanif, R. et al.) And preventive effects on skin, colon and oral cancer in rats (Carcinogenesis, 2000, 21). (2): 331-335, Chayng, SE et al. In addition, free radical scavenging and hepatoprotective effects have been shown (Planta Med 2001 Dec: 67 (9): 876-7, Song EK et al.).

In addition, the prophylactic and cholesterol inhibitory activity of Alzheimer's disease (Indian J Physiol Pharmacol 1992 Oct; 36 (4): 275-3, Soni KB, Kuttan R.) has also been recently discovered.

In Chinese medicine, the root stem (root) of turmeric is mild in nature and is used as a blood donation medicine. In the herbal medicine of Yi Sijin, a classic Chinese herbal medicine, it removes bad blood and treats blood pressure, bleeding, and gold spear. It is written.

Turmeric having the above ingredients and efficacy utilizes rhizome. Turmeric uses its original taste, so if it is used for more than a certain amount of kimchi, it reduces the overall taste of kimchi. Therefore, as an embodiment of the gad kimchi of the present invention uses a turmeric fermentation liquid fermented turmeric.

Turmeric fermentation broth is fermented by mixing turmeric with stevia and Chungyang pepper. To prepare the turmeric fermentation solution, 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 ° C. for 3 to 5 months to fully mature.

Cheongyang pepper is a kind of alkaloid, which contains a lot of capsaicin, which is a hot ingredient of pepper, compared to other peppers, and is rich in various nutrients such as minerals. These green peppers are fermented together with turmeric to reduce the bitter taste of turmeric. Stevia is a sugar for fermentation, and can be replaced with the above-mentioned earth sugar or other sugars.

Step 5: Simmering Step

Mix the pickled freshly prepared, boiled seaweed and grass prepared in the above steps 2), 3) and 4), respectively.

Step 6: ripening step

After the mixing step, a aging step may be further added.

By the ripening step, the fresh kimchi is fermented and fermented for a certain period of time, which preserves the fresh flavor and taste of the fresh, while eliminating the pungent spicy taste of the freshly. This has the advantage that even adults or children who do not like spicy taste can be easily ingested.

After the tossing step, put the tossed with seasoning in pottery and store it for 2 to 4 months at 12 to 14 ℃ for the first aging, then further aged for 2 to 9 to 11 months at 3 to 5 ℃. In this case, the onggi is formed with a myriad of fine pores so that the fresh air is constantly distributed into the onggi for optimal fermentation.

The fresh and fresh kimchi, which has undergone the first and second ripening processes, is colored with violet or pink color by anthocyanin, β-carotene, and chlorophyll pigments. Most of the spicy taste disappears, making it less irritating and sweeter, with a freshly unique taste and unique aroma.

The present invention constituted as described above contains an active ingredient such as saponin, an active ingredient of seaweed, food preservation and nutritional value which is very beneficial to the human body, and chitosan component excellent in nutritional value and an active ingredient of gat. It contains useful ingredients to improve nutritional value, and it can produce nutritious flavored kimchi such as higher content of essential nutrients such as vitamin C, thus improving the health of modern people. In addition, Dolsan gad kimchi fermented for a certain period of time under optimal conditions to preserve the flavor and taste of the freshness while removing the irritating spicy taste of the freshness can greatly improve the preference of the fresh kimchi. In addition, by fermenting turmeric mixed with seaweed, the bitterness inherent in turmeric is removed, and the taste of fresh kimchi is not reduced.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting. However, the following embodiments are provided to those skilled in the art to fully understand the present invention, and may be modified in various forms, and the present invention is limited by the above embodiments. It is not.

Example 1 Preparation of Dolsan Gat Kimchi 1

Dolsan gat (domestic) 83% by weight (pickles: 95% fresh, natural salt (domestic) 5%), edible seaweeds of seaweed, seaweed and kelp, 3% by weight of red pepper powder, 8% by weight of red pepper powder Crab meat 50%, glutinous rice flour 50%), anchovy sake 0.5% by weight (70% anchovies, natural salt 30%), onion, shrimp chops, garlic, ginger, sesame was prepared Dolsan gad kimchi. When preparing the glutinous rice paste was used crab broth, finely ground crab 200g finely prepared crab shell and flesh of crushed crab finely crushed with a grinder, pour water here, boiled for enough time Chitosan was extracted from the skin and flesh. After the shell and flesh of the crab were boiled, it was filtered to extract chitosan from the crab.

At this time, the raw materials and subsidiary materials were all used domestically.

As a result, it has a fresh taste and is already off-flavored. 60 days from the date of manufacture, the original taste was maintained.

Specifically, the Dolsan mustard was collected, screened and washed to remove foreign substances, dehydrated, and then dehydrated with salt in water to perform pickling for 3 hours in saline adjusted to 3% salinity. The pickled Dolsan gat was placed on a sieve to drain the water.

Seaweed, cobs and kelp were harvested to remove roots, the leaves, stems, and fruit were trimmed, cut into 5 cm lengths, and boiled in boiling water for 10 seconds.

And using the said subsidiary material, the broth which was broth was manufactured.

Dolsan gad kimchi of the present invention was prepared by mixing the prepared Dolsan mustard, seaweed and grass evenly.

Example 2 Preparation of Dolsan Gat Kimchi 2

Kimchi was prepared in the same manner as in Example 1, put into Onggi, stored at 13 ° C. for 3 months, and then aged first, and further aged at 4 ° C. for 10 months.

Example 3 Preparation of Dolsan Gat Kimchi 3

100 parts by weight of the total material of Example 1 contained 6 parts by weight of turmeric fermentation broth fermented by mixing turmeric with stevia and cheongyang pepper.

Comparative Example

In order to compare with the above examples were prepared fresh kimchi by the usual method of preparing fresh kimchi. That is, in the above embodiment of the present invention was prepared in the same manner except for the seaweed component and the crab broth component which is chitosan component.

Experimental Example 1 Sensory Test

In order to determine the degree of preference of Dolsan gad kimchi using seaweed and chitosan according to an embodiment of the present invention, sensory tests were performed on the examples and comparative examples. The panel selected 24 adults (10 males, 6 females) and 8 children (4 males, 4 females) to determine the appearance, aroma, taste, and overall preference of Gat Kimchi. To be evaluated.

The sensory test results are shown in Table 1 below.

division Exterior flavor incense Organization Overall Symbol 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: moderate, 4: good, 5: very good)

Looking at the results of the sensory test, in the case of Examples 1 to 3 obtained a high score in taste, aroma, texture, taste degree compared to the comparative example that is a general fresh kimchi. It was found that the freshly kimchi of the present invention has a better taste than the normal fresh kimchi compared to the normal fresh kimchi. In particular, Example 2 obtained a high score in appearance, taste, aroma, texture, and preference, which indicates that fermented matured fresh kimchi is multicolored and removes the pungent taste of fresh kimchi to improve overall palatability. .

In addition, the panel interview showed that there is no spicy taste of fresh kimchi, no discomfort in the ingestion of tissues, and fresh flavor. Particularly, in the case of children, the degree of appetite of gad kimchi of Example 2 was found to be very high, and thus, the fermented gad kimchi of the present invention was found to be suitable for both adults and children who do not like spicy and fit the taste of modern people who are interested in health.

From the above results, the fresh kimchi of the present invention contains a certain amount of the active ingredient of seaweed without degrading the taste, and is very beneficial to the human body, and improves the palatability, can be easily consumed regardless of age and sex.

Experimental Example 2 Acidity Measurement

The acidity was measured for each storage period under the same storage conditions of Dolsan gad kimchi using seaweed and chitosan according to an embodiment of the present invention, and the results are shown in Table 2 below.

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

Table 2 shows that the freshly prepared kimchi using seaweed and chitosan according to the present invention has a high initial acidity and a high change in acidity after a certain period of time. This can reduce the fermentation period required for the early fermentation of the seaweeds and chitosan components, and inhibits fermentation after ripening to a certain extent, thereby significantly extending the shelf life of kimchi. It was confirmed.

As mentioned above, although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (8)

1) pre-treatment, screening, cutting, washing and preparing domestic Dolsan mustard prepared by collecting and salting with 5 to 10 parts by weight of domestic natural salt in 100 parts by weight and dehydrating;
2) drying, screening, washing, dehumidifying, dehydrating, cutting and improving the edible seaweeds of prepared wakame, musk and kelp;
3) preparing grass from prepared processed salt including salty glutinous rice paste, red pepper powder, anchovy solution and salted fishes containing chitosan; and
4) mixing the marinated freshly prepared, boiled seaweed and grass prepared in the step 1), 2), and 3) and mixing;
The method of claim 1, after the step 4) after the first aging by storage for 2 to 4 months at 12 to 14 ℃, further comprising the step of secondary aging for 9 to 11 months at 3 to 5 ℃ Dolsan gad kimchi production method using seaweed.
The method of claim 1, wherein the dehydration of the seaweed of step 2) is to dehydrate dehydrated seaweed, seaweed and kelp in hot water for 10 seconds.
The method of claim 1, wherein the production of the paste from the processed salt and salted fish of step 3), the red pepper powder is a domestic suncho, glutinous rice paste containing chitosan components is prepared from 100 parts by weight to 50 parts by weight of glutinous rice flour and , Anchovy sake is prepared in 20 to 50 parts by weight of natural salt in 100 parts by weight of anchovies, in addition to the onion, shrimp chops, garlic, ginger, sesame, Dolsan gad kimchi using seaweed, characterized in that it is manufactured using sesame seeds.
The method according to claim 4, wherein the production of the paste from the processed salt and salted fish of step 3) further comprises the turmeric fermentation broth fermented by mixing turmeric with stevia and cheonyang pepper, the production of Dolsan mustard kimchi using seaweed Way.
The method according to any one of claims 1 to 4, wherein the manufacturing method comprises 83% by weight of domestic Dolsan mustard consisting of 95% of fresh water and 5% of domestic natural salt, 3% by weight of edible seaweeds of seaweed, sesame and kelp, and domestic red pepper powder. 8% by weight, 4% by weight glutinous rice paste containing chitosan ingredients consisting of 50% crab meat and 50% glutinous rice flour, 0.5% by weight anchovy fish sauce consisting of 70% anchovy and 30% natural salt, and additionally onion, shrimp, garlic, ginger, A method for producing Dolsan gad kimchi using seaweed, characterized by containing sesame seeds.
The method of claim 6, wherein the manufacturing method further comprises 5% by weight of turmeric fermentation broth fermented by mixing turmeric with stevia and Cheongyang pepper.
Dolsan gad kimchi using seaweed, which is prepared by the method of any one of claims 1 to 7.