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Priority to KR1019880000078ApriorityCriticalpatent/KR890011533A/en
Publication of KR890011533ApublicationCriticalpatent/KR890011533A/en
김치류, 채소 무침 및 절임의 장기 저장법Long-term storage method of kimchi, seasoned vegetables and pickles
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
김치, 각종 채소무침 및 절임을 pH 4.0정도되게, 식초산이나 솔빈산을 가하거나 발효시켜 밀폐된 용기에 넣고 20℃에서 0.7-3.5atu되게 이산화탄소를 충전 밀폐하여 이를 -5℃--10℃에서 l일 이상 저온 처리하는 김치류, 채소무침 및 절임의 장기저장법.Add kimchi, various vegetables, and pickles to pH 4.0, add vinegar or sorbic acid, or ferment it into a sealed container and fill it with carbon dioxide at 0.7-3.5atu at 20 ℃ and seal it at -5 ℃ --10 ℃. Long-term storage method of kimchi, seasoned vegetables and pickles that are cold-treated for 1 day or more.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880000078A1988-01-081988-01-08
Long-term storage method of kimchi and vegetables
KR890011533A
(en)