KR930003884B1 - Method for preparing kimchi - Google Patents

Method for preparing kimchi Download PDF

Info

Publication number
KR930003884B1
KR930003884B1 KR1019900019744A KR900019744A KR930003884B1 KR 930003884 B1 KR930003884 B1 KR 930003884B1 KR 1019900019744 A KR1019900019744 A KR 1019900019744A KR 900019744 A KR900019744 A KR 900019744A KR 930003884 B1 KR930003884 B1 KR 930003884B1
Authority
KR
South Korea
Prior art keywords
kimchi
onions
salt
radishes
radish
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
KR1019900019744A
Other languages
Korean (ko)
Other versions
KR920011385A (en
Inventor
김재식
Original Assignee
김재식
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김재식 filed Critical 김재식
Priority to KR1019900019744A priority Critical patent/KR930003884B1/en
Publication of KR920011385A publication Critical patent/KR920011385A/en
Application granted granted Critical
Publication of KR930003884B1 publication Critical patent/KR930003884B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/405—Preservation of foods or foodstuffs, in general by heating loose unpacked materials in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음.No content.

Description

김치소의 제조방법How to make kimchi

본 발명은 장기간 보관 후에도 품질(맛)이 변하지 않는 김치소(김치용양념)의 제조 방법에 관한 것이다.The present invention relates to a method for producing kimchi beef (kimchi spice) that does not change quality (taste) even after long-term storage.

김치는 우리의 전통 식품으로 현재 가정이나 공장에서는 무우채, 잘게썰은 양파, 대파, 미나리 등의 야채, 마쇄한 마늘, 생강, 고추가루, 젓갈 등을 버무려 김치소를 만들어서 절인 배추의 속갈피에 넣어 김치를 담그므로 이에 따른 시간과 노력등 번거로운 점이 많고 또한 김치는 오래되면 변질되므로 그때그때 담가야 하고 그때마다 김치소도 제조해야 하는 문제점이 있었다.Kimchi is our traditional food. At home or in the factory, we use radish, chopped onions, green onions, vegetables like parsley, parsley, garlic, ginger, red pepper powder, salted fish, etc. Soaking kimchi has a lot of trouble, such as time and effort in accordance with it, and also because kimchi is deteriorated at that time, soaked at that time and had to produce kimchi every time.

본 발명은 상기한 바와 같은 문제점을 해결키 위한 것으로 본 발명 방법으로 제조한 김치소는 방부제를 첨가하지 아니 하였음에도 상온에서 장기간(6개월 이상)그 품질 특히 맛이 변하지 아니하여 김치를 담글때 본 발명의 김치소를 보관 하였다가 절인 배추의 속갈피에 넣기만 하면 된다.The present invention is to solve the problems as described above, the kimchi is prepared by the method of the present invention, even when no preservatives are added at room temperature for a long time (more than 6 months) its quality, especially the taste does not change when the kimchi soaked You just need to store the kimchi and put it in the pickled cabbage.

본 발명의 대략적인 제조방법은 다음과 같다.The approximate manufacturing method of the present invention is as follows.

1) 무우를 채쳐 소금 3-5%를 뿌려서 약 1시간 방치한 다음 원심 분리기로 무우채의 중량이 생무우중량의 20-25%가 될때까지 무우채와 무우즙으로 분리한다.1) Fill with radish, sprinkle 3-5% of salt, leave for about 1 hour, and then separate with radish and radish juice until the weight of radish is 20-25% of fresh radish.

2) 대파, 양파, 미나리 등의 야채를 통상의 김치를 담글때와 같이 썰어서 생중량의 약 20-25%가 될때까지 풍건하다.2) Slice vegetables like onions, onions and buttercups in the same way as normal kimchi, until they are about 20-25% of the fresh weight.

3) 상기 1),2)에서 얻은 무우채, 무우즙, 썰은 대파, 양파, 미나리등을 사용하여 통상의 김치소를 제조할 때와 같은 방법으로 마쇄한 생강, 마늘, 복은깨 고추가루, 젖갈, 찹쌀가루, 조미료, 소금등과 같이 혼합한다.3) Ginger, garlic, boiled sesame red pepper powder ground in the same manner as in the preparation of kimchi using the radish greens, radish juice, sliced green onions, onions and buttercups obtained in 1), 2), Mix it with milk brown, glutinous rice flour, seasoning and salt.

4) 상기 3)에서 얻은 혼합물을 맛이 적당할때 까지 시원한 암소에서 발효 숙성시킨 다음 비닐팩등의 용기에 넣어 진공 포장한다.4) The mixture obtained in 3) is fermented and matured in a cool cow until the taste is appropriate, and then vacuum packed into a plastic bag or the like.

5) 상기 4)에서 진공포장한 것을 80-85℃의 열탕에서 20-25분간 열처리 살균하여 본 발명의 김치소를 제조한다.5) The kimchi stuffing of the present invention is prepared by heat treatment sterilization of the vacuum packaged in 4) for 20-25 minutes in a boiling water of 80-85 ° C.

상기한 바와같이 제조한 본 발명의 김치소는 상기 4)에서 발효 숙성 시켰으므로 절인 배추의 속갈피에 넣기만 하면 즉시 먹을수 있는 김치가 제조되며, 또한 상기 4)에서 진공포장하고 5)에서 80-85로 20-25분간 열처리 살균하였으므로 6개월 이상 보관하여도 발효등에 의한 변질이 없는 효과가 있다.Since the kimchi of the present invention prepared as described above was fermented and aged in 4), it can be eaten immediately by just putting it in the sperm of pickled cabbage, and it is also vacuum-packed in 4) and 5) in 80-. Since it was sterilized by heat treatment for 20-25 minutes at 85, there is no deterioration effect due to fermentation even if stored for 6 months or more.

본 발명의 가장 중요한 특징은 무우채, 대파, 양파, 미나리 등의 야채를 생중량의 20-25%가 되도록 원심 분리나 풍건하여 사용하는 것으로 김치소의 장기 보관을 위하여는 상기 5)에서와 같이 반드시 80-85℃에서 20-25분간 열처리 살균해야 하는데 이와같이 처리한 무우채, 대파, 양파, 미나리 등의 야채는 열처리에 의한 살균시에 삶아지지 않고 김치소 제조후 본래상태로 수분이 흡수되어 본래의 맛을 내지만, 생중량의 25%이상이거나 +85 이상의 열처리시에는 삶아져서 김치소의 원료로 사용할 수 없고, 20% 이하이면 야채의 조직이 파괴되어 김치소 제조후에 수분이 원상태로 복원되지 아니하여 본래의 맛을 낼수 없기 때문에 본 발명에서는 무우채, 대파, 양파, 미나리 등을 생중량의 20-25%가 되도록 원심 분리나 풍건하고 숙성된 김치소를 +80-85℃에서 열처리 살균하는 것이다.The most important feature of the present invention is to use vegetables such as radishes, green onions, onions, buttercups by centrifugation or air drying to make 20-25% of the raw weight. Heat treatment sterilization should be done at 80-85 ℃ for 20-25 minutes. Vegetables such as radishes, leeks, onions and buttercups are not boiled during sterilization by heat treatment. It tastes, but when it is 25% or more of raw weight or +85 or more, it can be boiled and cannot be used as a raw material of kimchi. If it is 20% or less, the vegetable tissue is destroyed and moisture is not restored to its original state after the production. In the present invention, the radish, leeks, onions, buttercups, etc. are centrifuged or dried and matured to make 20-25% of the fresh weight. To bacteria.

본 발명의 구체적인 실시예는 다음과 같다.Specific embodiments of the present invention are as follows.

[실시예 1]Example 1

무우를 채친 다음 소금을 4% 뿌려 약 1시간 방치한후 원심분리하여 생무우 중량의 20%의 무우채와 80%의 무우즙으로 분리한다. 대파, 양파, 미나리 등의 야채를 썰어서 생중량의 20%가 될때까지 풍건한다.After filling radish, sprinkle with 4% salt, leave for about 1 hour, and centrifuge to separate 20% radish and 80% radish juice. Slice vegetables such as leeks, onions, and buttercups and air dry until they reach 20% of their fresh weight.

상기에서 얻은 무우즙 600g과 찹쌀 30g을 혼합하여 풀을 쑨후 새우젓 및 멸치젓등의 젓갈 45g을 넣고 끓인다. 여기에 고추가루 84g, 설탕 25g, 화학조미료 5g을 혼합한 다음 따뜻할때 마쇄한 마늘 40g, 마쇄한 생강 25g을 넣고 잘 혼합한 다음 이것과 상기와 같이 처리한 무우 채 160g, 대파 25g, 양파 20g, 미나리 10g, 복은깨 5g을 잘섞어 버무린 후 소금을 넣어 간을 맞춰 미숙성의 김치소 약 1kg을 얻었다.Mix 600 g of radish juice obtained above and 30 g of glutinous rice, steam the paste, and add 45 g of salted fish such as shrimp and anchovy. Add 84g red pepper powder, 25g sugar, 5g chemical seasoning, and then add 40g of ground garlic, 25g of ground ginger, mix well, and mix well. 160g of radish, 25g of onion, 20g of onion, Mix 10 g of buttercup and 5 g of sesame seeds, mix well, and add salt to make 1kg of immature kimchi.

상기와 같이하여 얻은 김치소를 시원한 암소에서 적당한 맛을 낼때까지 발효 숙성시켜서 비닐팩에 넣어 진공포장한다. 진공포장한 숙성 김치소를 85℃ 열탕 중에서 20분간 열처리 살균하여 본 발명의 김치소를 제조한다.The kimchi obtained as described above is fermented and aged in a plastic pack until it has a proper taste in a cool cow and vacuum packed. The kimchi stuffing of the present invention is prepared by heat-treated sterilization of vacuum-packed aged kimchi for 20 minutes in an 85 ° C. hot water.

[실시예 2]Example 2

무우채, 양파, 대파, 미나리 등을 생중량의 25%가 되도록 원심분리 및 풍건하고, 80℃ 열탕중에서 25분간 열처리 살균한 이외는 실시예 1과 같이 실시하여 본 발명의 김치소를 제조하였다.The kimchi of the present invention was prepared in the same manner as in Example 1 except that the radish, onion, green onion, parsley and the like were centrifuged and air dried to be 25% of the raw weight, and heat-treated and sterilized for 25 minutes in an 80 ° C hot water.

Claims (1)

무우채, 설은 대파, 양파, 미나리등의 야채와 마쇄한 생강, 마늘, 복은깨, 고추가루, 젓갈, 찹쌀가루, 조미료, 소금으로 김치소를 제조함에 있어서, 무우를 채친것에 무우중량의 3~5%의 소금을 뿌려서 원심분리기로 무우채의 중량이 생무우중량의 20~25%가 될때까지 원심분리한 무우채와 대파, 양파, 미나리등의 야채를 썰어서 생중량의 20~25%가 될 때까지 풍건한 것을 사용하여 통상의 김치소 제조방법과 같이 마쇄한 생강, 마늘, 복은깨, 고추가루, 젓갈, 찹쌀가루, 조미료, 소금을 혼합하여 시원한 암소에서 적당한 맛이 날 때 까지 발효숙성 시킨후 80~85℃의 열탕에서 20~25분간 열처리 살균함이 특징인 김치소의 제조방법.Vegetables such as radishes, snowy leeks, onions and buttercups and ground ginger, garlic, bokko sesame seeds, red pepper powder, salted fish, glutinous rice flour, seasonings, and salt. Sprinkle 3 ~ 5% salt and centrifuge until 20 ~ 25% of radishes are cut into slices of radishes, onions, onions, and parsley. Mix the ground ginger, garlic, boiled sesame seeds, red pepper powder, salted fish, glutinous rice flour, seasonings, and salt and mix it in the same way as the normal kimchi production until it tastes good in a cool cow. Method for producing kimchi, which is characterized by heat treatment and sterilization for 20 to 25 minutes in hot water at 80 to 85 ℃ after fermentation.
KR1019900019744A 1990-12-03 1990-12-03 Method for preparing kimchi Expired - Fee Related KR930003884B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900019744A KR930003884B1 (en) 1990-12-03 1990-12-03 Method for preparing kimchi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900019744A KR930003884B1 (en) 1990-12-03 1990-12-03 Method for preparing kimchi

Publications (2)

Publication Number Publication Date
KR920011385A KR920011385A (en) 1992-07-24
KR930003884B1 true KR930003884B1 (en) 1993-05-15

Family

ID=19306942

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900019744A Expired - Fee Related KR930003884B1 (en) 1990-12-03 1990-12-03 Method for preparing kimchi

Country Status (1)

Country Link
KR (1) KR930003884B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210063777A (en) 2019-11-25 2021-06-02 개구리전기 주식회사 Composition of kimchi seasoning sauce and kimchi seasoning sauce manufactured by the same

Also Published As

Publication number Publication date
KR920011385A (en) 1992-07-24

Similar Documents

Publication Publication Date Title
CN103564305A (en) Instant microwave seafood baked rice and preparation method thereof
CN103750386B (en) A kind of flavor tea meat intestines and processing method thereof
CN103766953B (en) A kind of flavor tea fish sausage and processing method thereof
CN106261695B (en) A kind of convenient method of making rice dumplings
KR102254039B1 (en) Seasoned and dried blackmouth angler and manufacturing method thereof
CN104905190A (en) Pickled lotus root slice
RU2346553C1 (en) "muhukaste" preserve preparation method
KR101927990B1 (en) Hamd-made sauce made of potato and marine product and manufacturing method of the same
KR930003884B1 (en) Method for preparing kimchi
KR100475411B1 (en) The producing method of an instant fish and meat gruel
KR102356164B1 (en) Japchae manufacturing method with improved storage of ingredients
CN109874988A (en) A kind of preparation method of ox plate muscle botargo
KR102037760B1 (en) Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same
KR102250774B1 (en) method of making Cheongyang pepper source
KR100795215B1 (en) Apple po
CN112493429A (en) Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof
KR100718542B1 (en) Mushroom Po
KR102650750B1 (en) Method for manufacturing grilled sundae and grilled sundae manufactured by the same
KR102575998B1 (en) Method of Manufacturing Food Using Brocoli Sprout and Cau1liflower Galea Outer Leaf
KR20050008948A (en) Kimchi including yam and producing method thereof
KR101510685B1 (en) Wild plants having good taste and method for long term preservation thereof
RU2358554C1 (en) Method of production of preserved food "apples and calamari salad"
CN109198420A (en) The fried rice with eggs being stored at room temperature
RU2350115C1 (en) Method for producing tinned food "aeroflotsky salad"
KR100396814B1 (en) A preparation method of seasoned yellow corbina

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

St.27 status event code: A-0-1-A10-A12-nap-PA0109

PA0201 Request for examination

St.27 status event code: A-1-2-D10-D11-exm-PA0201

PG1501 Laying open of application

St.27 status event code: A-1-1-Q10-Q12-nap-PG1501

E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

St.27 status event code: A-1-2-D10-D21-exm-PE0902

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

G160 Decision to publish patent application
PG1605 Publication of application before grant of patent

St.27 status event code: A-2-2-Q10-Q13-nap-PG1605

E701 Decision to grant or registration of patent right
PE0701 Decision of registration

St.27 status event code: A-1-2-D10-D22-exm-PE0701

PR1002 Payment of registration fee

St.27 status event code: A-2-2-U10-U11-oth-PR1002

Fee payment year number: 1

GRNT Written decision to grant
PR0701 Registration of establishment

St.27 status event code: A-2-4-F10-F11-exm-PR0701

LAPS Lapse due to unpaid annual fee
PC1903 Unpaid annual fee

St.27 status event code: A-4-4-U10-U13-oth-PC1903

Not in force date: 19960516

Payment event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

PC1903 Unpaid annual fee

St.27 status event code: N-4-6-H10-H13-oth-PC1903

Ip right cessation event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

Not in force date: 19960516

P22-X000 Classification modified

St.27 status event code: A-4-4-P10-P22-nap-X000

P22-X000 Classification modified

St.27 status event code: A-4-4-P10-P22-nap-X000