KR20230110081A - Preparation method of mushroom salade kimchi using uiseong garlic - Google Patents

Abstract

The present invention measures carrots, garlic, onions, soybean oil, vinegar, tofu, sugar, salt, and sesame oil, and puts them in a wet grinder to finely grind and mix; Heating the pulverized and mixed garlic liquid sauce while stirring in a steam stirring pot; Adding pickled cabbage to the steam stirring pot and heating while stirring; Adding soaked mushrooms to the steam stirring pot and boiling; And it provides a method for producing mushroom salad kimchi, comprising the step of refrigerating the mushroom salad kimchi prepared by the above process.

Description

Manufacturing method of mushroom salad kimchi using onomatopoeia garlic {PREPARATION METHOD OF MUSHROOM SALADE KIMCHI USING UISEONG GARLIC}

The present invention relates to a method for manufacturing mushroom salad kimchi, and more particularly, after preparing a liquid sauce using garlic, using the mushroom salad as a raw material, while maintaining the unique flavor of kimchi, It is about a method for manufacturing mushroom salad kimchi with improved sensory properties while reducing spicy taste.

Kimchi is Korea's unique fermented vegetable food made by adding vegetable ingredients such as cabbage and radish and spices such as red pepper powder, ginger, garlic, and salted fish.

Kimchi has played an important role in corrosion because organic acids, free amino acids, and spices generated during the fermentation process harmonize to create a unique taste, and organic acids such as lactic acid promote appetite.

In winter, when vegetables were scarce, unlike the past, when vegetables were manufactured and consumed at home in the form of kimchi, the development of the processed food industry, the increase in women's social participation, the rapid growth of the food service industry, and the increase in group meals are gradually changing to the consumption pattern of purchasing and consuming commercialized kimchi. Due to this, the market size of kimchi is growing, and as the anti-cancer effect is known to the international community, the export volume is increasing.

Influenced by the rapid increase in international exchange in society, interest in kimchi in Korea is increasing, but in the case of certain countries such as China and Taiwan, there is a strong resistance to spicy taste, and a tendency to prefer gold in color.

The present invention was made to solve the problems of the prior art as described above, and the object thereof is to prepare a liquid sauce using garlic, and then use the mushroom salad as a raw material to maintain the unique flavor of kimchi, while reducing the spicy taste. It is to provide a method for manufacturing mushroom salad kimchi with improved sensory properties.

The technical problem of the present invention as described above is achieved by the following means.

(1) weighing carrots, garlic, onions, soybean oil, vinegar, tofu, sugar, salt, and sesame oil and putting them in a wet grinder to finely grind and mix;

Heating the pulverized and mixed garlic liquid sauce while stirring in a steam stirring pot;

Adding pickled cabbage to the steam stirring pot and heating while stirring;

Adding soaked mushrooms to the steam stirring pot and boiling; and

A method for producing mushroom salad kimchi, comprising the step of refrigerating the mushroom salad kimchi prepared by the above process.

(2) In the above (1),

Garlic liquid sauce is 10 to 30% by weight of carrots, 5 to 10% by weight of garlic, 5 to 10% by weight of onions, 1 to 10% by weight of soybean oil, 1 to 10% by weight of vinegar, 1 to 5% by weight of tofu, 1 to 5% by weight of sugar, 0.5 to 2% by weight of salt, and 0.5 to 2% by weight of sesame oil.

(3) In the above (1),

Weigh 20% by weight of carrots, 7% by weight of garlic, 6% by weight of onion, 5% by weight of soybean oil, 5% by weight of vinegar, 3% by weight of tofu, 2% by weight of sugar, 1% by weight of salt, and 1% by weight of sesame oil and put in a wet grinder to finely grind and mix for 30 seconds;

Heating the pulverized and mixed garlic liquid sauce at 100° C. for 6 minutes and 30 seconds while stirring in a steam stirring pot;

Adding 30% by weight of pickled cabbage to the steam stirring pot and heating at 100 ° C. for 1 minute and 30 seconds while stirring;

Adding 20% by weight of mushrooms soaked in the steam stirring pot and boiling for 1 minute; and

A method for producing mushroom salad kimchi, comprising the step of refrigerating the mushroom salad kimchi prepared by the above process at a product temperature of 4 ° C or less.

(4) In the above (1),

Method for producing mushroom salad kimchi, characterized in that 10 to 50% by weight of yellow paprika juice is added to water when mushrooms are soaked.

According to the present invention as described above, after preparing a liquid sauce using garlic, using the mushroom salad as a raw material, while maintaining the unique flavor of kimchi, reducing the spicy taste and improving the sensuality, there is an effect of providing mushroom salad kimchi.

1 is a manufacturing process diagram of mushroom salad kimchi according to the present invention.

Method for producing mushroom salad kimchi according to the present invention comprises the steps of weighing carrots, garlic, onions, soybean oil, vinegar, tofu, sugar, salt, and sesame oil, and putting them in a wet grinder to finely grind and mix; Stirring and heating the pulverized and mixed garlic liquid sauce in a steam stirring pot; Adding pickled cabbage to the steam stirring pot and heating while stirring; Adding soaked mushrooms to the steam stirring pot and boiling; And refrigerating the mushroom salad kimchi prepared by the above process.

Hereinafter, the manufacturing process of the mushroom salad kimchi of the present invention will be described step by step in detail.

(1) Step 1

Mushrooms, garlic, and carrots are diluted with sodium hypochlorite and sterilized by soaking for 10 to 30 minutes, then washed in running water. At this time, garlic is preferably Uiseong garlic cultivated in Uiseong, and mushrooms, garlic and carrots are diluted with a concentration of 200 ppm sodium hypochlorite and immersed for 10 minutes. In the present invention, carrots are used instead of red pepper powder to provide a yellow to orange color while eliminating spiciness.

In the present invention, mushrooms are not particularly limited as long as they are edible mushrooms, and various mushrooms such as enoki mushrooms, shiitake mushrooms, and oyster mushrooms may be used, and enoki mushrooms are preferred.

(2) Step 2

Chinese cabbage and mushrooms are cut, and the cut cabbage is sufficiently pickled by adding 2% table salt, and the mushrooms are soaked in water for more than 16 hours and called. Preferably, the mushroom is soaked in yellow paprika juice-containing water and soaked. Preferably, the juice is added in an amount of 10 to 50% by weight. This is because not only the increase in preservation due to the antioxidant activity provided by paprika, but also the effect of enhancing the yellow color can be expected.

(3) Step 3

Carrots, garlic, onions, soybean oil, vinegar, tofu, sugar, salt, and sesame oil are weighed and put in a wet grinder to finely grind and mix to prepare a garlic liquid sauce. Preferably, the garlic liquid sauce includes 10 to 30% by weight of carrots, 5 to 10% by weight of garlic, 5 to 10% by weight of onions, 1 to 10% by weight of soybean oil, 1 to 10% by weight of vinegar, 1 to 5% by weight of tofu, 1 to 5% by weight of sugar, 0.5 to 2% by weight of salt, and 0.5 to 2% by weight of sesame oil, more preferably 20% by weight of carrots, 7% by weight of garlic, and 6% by weight of onion. , 5% by weight of soybean oil, 5% by weight of vinegar, 3% by weight of tofu, 2% by weight of sugar, 1% by weight of salt, and 1% by weight of sesame oil are weighed and put in a wet grinder to finely pulverize and mix for 30 seconds.

(4) Step 4

The pulverized and mixed garlic liquid sauce is heated while stirring in a steam stirring pot. Preferably, the pulverized and mixed garlic liquid sauce is stirred in a steam stirring pot and heated at 100 ° C. for 5 to 10 minutes, preferably 6 to 7 minutes.

(5) Step 5

Add pickled cabbage to the steam stirring pot and heat while stirring. Preferably, 20 to 40% by weight, preferably 30% by weight of pickled cabbage is added to the steam stirring pot and heated at 100 ° C. for 1 to 2 minutes while stirring.

(6) Step 6

Add the soaked mushrooms to the steam stirring pot and boil. Preferably, 10 to 30% by weight of mushrooms soaked in the steam stirring pot, preferably 20% by weight are added and boiled for 1 to 2 minutes.

(7) Refrigerated storage

The mushroom salad kimchi prepared by the above process is refrigerated. Preferably, the product temperature is 0 ~ 4 ℃ refrigerated for more than 18 hours.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to Examples and Experimental Examples. The present invention can be better understood by the following examples and experimental examples, which are only examples of the present invention, and are not intended to limit the scope of protection limited by the appended claims.

[Example 1] Preparation of mushroom salad kimchi

Mushroom salad kimchi was prepared by the procedure shown in FIGS. 1 and 2. Onomatopoeic garlic and carrots were diluted with sodium hypochlorite at a concentration of 200 ppm, immersed for 10 minutes, disinfected, and then washed with running water. Dehydrated tofu was prepared by decanting and washing the tofu. The onion was diluted with 200 ppm of sodium hypochlorite, immersed for 10 minutes, disinfected, and then washed with running water. Pickled cabbage (cabbage 98%, salt 2%) and mushrooms (enoki mushrooms) were cut and the mushrooms were soaked in water for 16 hours.

20% by weight of carrots, 7% by weight of garlic, 6% by weight of onion, 5% by weight of soybean oil, 5% by weight of vinegar, 3% by weight of tofu, 2% by weight of sugar, 1% by weight of salt, and 1% by weight of sesame oil were weighed and put in a wet grinder and finely ground and mixed for 30 seconds. The pulverized and mixed garlic liquid sauce was heated at 100 ° C. for 6 minutes and 30 seconds while stirring in a steam stirring pot. Here, 30% by weight of the pickled cabbage was added and heated at 100 ° C. for 1 minute and 30 seconds while stirring. Then, 20% by weight of mushrooms soaked in a steam stirring pot was added and boiled for 1 minute. The mushroom salad kimchi prepared by the above process was refrigerated for 18 hours at a product temperature of 4 ° C or less.

Mixing ratio No. Name of raw material or ingredient Blending ratio (%) One Mushrooms [Enoki mushrooms, etc.] 20 2 Pickled cabbage [cabbage 98%, salt 2%] 30 3 Uiseong Garlic Liquid Sauce 1) Carrots 20 2) Garlic 7 3) Onion 6 4) Soybean oil (soybean oil) 5 5) Vinegar 5 6) Tofu 3 7) sugar 2 8) table salt One 9) Sesame oil One Sum 100

[Example 2] Preparation of mushroom salad kimchi

Mushroom salad kimchi was prepared by the same method and conditions as in Example 1, except that 30% by weight of yellow paprika juice was added to the water when the mushrooms were soaked.

[Experimental Example 3] Sensory evaluation

In order to compare and determine the sensory difference between the kimchi of the above Examples and Comparative Examples (the same as Example 1 except for applying 50% by weight of pickled cabbage instead of mushrooms), color was visually inspected for 10 men and women in their 30s, and sensory evaluation was performed using a 5-point scale method for taste, aroma, spiciness, and overall preference, and the results are shown in Table 2 below.

Sample color taste incense degree of spiciness Overall
preference Example 1 4.7 4.8 4.8 2.2 4.7 Example 2 4.9 4.9 4.9 2.0 4.9 comparative example 4.5 4.1 4.2 2.2 4.2

As shown in Table 2, in the case of the kimchi prepared according to the preparation example of the present invention, when compared to the kimchi of the comparative example, the color is close to yellow, and the preference is high, and the spicy taste is weak, so that it can provide a suitable taste to foreigners. It was found that the taste and aroma showed superior quality compared to the comparative example.

As described above, although it has been described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be understood that it can be changed.

Claims (4)

Measuring carrots, garlic, onions, soybean oil, vinegar, tofu, sugar, salt, and sesame oil and putting them in a wet grinder to finely grind and mix them;
Stirring and heating the pulverized and mixed garlic liquid sauce in a steam stirring pot;
Adding pickled cabbage to the steam stirring pot and heating while stirring;
Adding soaked mushrooms to the steam stirring pot and boiling; and
A method for producing mushroom salad kimchi, comprising the step of refrigerating the mushroom salad kimchi prepared by the above process. According to claim 1,
Garlic liquid sauce is 10 to 30% by weight of carrots, 5 to 10% by weight of garlic, 5 to 10% by weight of onions, 1 to 10% by weight of soybean oil, 1 to 10% by weight of vinegar, 1 to 5% by weight of tofu, 1 to 5% by weight of sugar, 0.5 to 2% by weight of salt, and 0.5 to 2% by weight of sesame oil. According to claim 1,
Weigh 20% by weight of carrots, 7% by weight of garlic, 6% by weight of onion, 5% by weight of soybean oil, 5% by weight of vinegar, 3% by weight of tofu, 2% by weight of sugar, 1% by weight of salt, and 1% by weight of sesame oil and put in a wet grinder to finely grind and mix for 30 seconds;
Heating the pulverized and mixed garlic liquid sauce at 100° C. for 6 minutes and 30 seconds while stirring in a steam stirring pot;
Adding 30% by weight of pickled cabbage to the steam stirring pot and heating at 100 ° C. for 1 minute and 30 seconds while stirring;
Adding 20% by weight of mushrooms soaked in the steam stirring pot and boiling for 1 minute; and
A method for producing mushroom salad kimchi, comprising the step of refrigerating the mushroom salad kimchi prepared by the above process at a product temperature of 4 ° C or less. According to claim 1,
Method for producing mushroom salad kimchi, characterized in that 10 to 50% by weight of yellow paprika juice is added to water when mushrooms are soaked.