KR940001800A - Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water - Google Patents

Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water Download PDF

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Publication number
KR940001800A
KR940001800A KR1019920011805A KR920011805A KR940001800A KR 940001800 A KR940001800 A KR 940001800A KR 1019920011805 A KR1019920011805 A KR 1019920011805A KR 920011805 A KR920011805 A KR 920011805A KR 940001800 A KR940001800 A KR 940001800A
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KR
South Korea
Prior art keywords
kimchi
cabbage
salted
powder
seasonings
Prior art date
Application number
KR1019920011805A
Other languages
Korean (ko)
Inventor
최재호
최병열
Original Assignee
최재호
최병열
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 최재호, 최병열 filed Critical 최재호
Priority to KR1019920011805A priority Critical patent/KR940001800A/en
Publication of KR940001800A publication Critical patent/KR940001800A/en

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Abstract

본 발명은 각종 양념류와 종한젓갈류를 혼합하여 온수에 용해시켜 즉석에서 김치를 제조하는 방법에 관한 것이다.The present invention relates to a method of preparing kimchi on the fly by mixing various seasonings and bell peppers with hot water.

김치를 제조할때는 각종양념류(고추가루 양파, 마늘. 생강. 당근, 파, 배, 깨)와 종합젓갈류(명치젓, 새우젓, 잡어젓, 쇠고기, 굴비, 찹쌀)등 농수산물 14종을 특수가공 분말처리후 온후에 용해시켜 종합 양념 젓국을 만든다음 소금에 절여 개끗하게 씻어 물기를 뺀 배추를 식성에 맞도록 감미하여 버므리면 즉석에서 먹을 수 있는 김치가 제조된다. 본 발명 가공된 분말 종합 양념젓은 양념 고추 가루와 종합젓을 혼합하여 필요한 양만큼 온수에 약 20분-30분 동안 잘 용해시켜 김치 종합 양념 젓국(분말을 액체로)을 만들어 사용한다. 소금에 절여 물기를 뺀 배추와 배추 속에 넣은 김치속(무채지파, 솔 당근 해지)을 부패와 변질을 방지하기 위하여 염도 15도-20도를 항상 유지시켜 김치속을 배추속부분에 넣어 버므리면 맛있는 김치가 제조된다. 양념 고추 가루와 종합젓은 고온으로 살균하여 대장균을 기준치 이하로 하였고 화학조미료나, 인공색소 및 방부제는 전혀 사용하지 않은 순자연식품만이 사용한다.When making kimchi, specially processed 14 kinds of agricultural products such as seasonings (black pepper onion, garlic, ginger. After treatment, dissolve it after making it into a general seasoning chopped soup, and then pickle it with salt and clean it to sweeten it. The powdered seasoned salted chopped powder of the present invention is mixed with seasoned red pepper powder and mixed salted fish for about 20 minutes to 30 minutes by the required amount to make kimchi synthetic seasoned salted soup (powder as liquid). To prevent decay and deterioration of salted cabbage and cabbage minced in salted cabbage and cabbage, keep the salinity at 15 degrees to 20 degrees and put kimchi in the cabbage to make delicious kimchi. do. Seasoning pepper powder and synthetic salt sterilized at high temperature to reduce E. coli below the standard value. Only pure natural foods without chemical seasonings, artificial colors and preservatives are used.

Description

종합양념젓을 온수에 용해시켜 즉석에서 김치 제조방법Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

본문에 상술한 바와같이 항상 김치가 필요한 양(1일에 먹는양)만큼 절인배추와 김치속을 종합 양념 젓국에 버므리면 즉석 김치가 제조되고 산화(시어지는것)를 방지하기 위하여 물질(수분)인 배추와 김치속, 알카리성인 양념 고추가루, 산성인 종합 젓갈류를 성분대로 각각 분리하여 보관하므로써 장기적으로 시어지지 않은 것이 특징이며 또한 종합 양념젓 (분말)을 온수에 용해시켜 김치를 제조하는 방법에서 화학조미료나, 인공색소 및 방부제는 전혀 사용하지 않은 것이 특색이다.As described in the text, when pickled cabbage and kimchi are marinated in a total seasoning chopped soup as much as the amount of kimchi needed (a day's eating amount), instant kimchi is produced and the substance (moisture) It is characterized by the fact that it is not soaked in the long term by separating cabbage, kimchi, and alkaline seasoned red pepper powder and acidic total salted fish according to their ingredients. Seasonings, artificial colors and preservatives are not used at all. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920011805A 1992-07-03 1992-07-03 Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water KR940001800A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920011805A KR940001800A (en) 1992-07-03 1992-07-03 Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920011805A KR940001800A (en) 1992-07-03 1992-07-03 Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water

Publications (1)

Publication Number Publication Date
KR940001800A true KR940001800A (en) 1994-02-16

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920011805A KR940001800A (en) 1992-07-03 1992-07-03 Method of preparing Kimchi on the spot by dissolving marinated sauce in hot water

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KR (1) KR940001800A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100329416B1 (en) * 1998-07-14 2002-08-14 이정문 Method for manufacturing powder type of kimchi seasonings

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100329416B1 (en) * 1998-07-14 2002-08-14 이정문 Method for manufacturing powder type of kimchi seasonings

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