Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor
The invention relates to a method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor, especially to a method to produce the concentrated cured kimchi fermentation liquor through a speeded-up fermentation method...
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| creator | JEON BYOUNG OON SHIM SANG DUCK KIM SE YOUNG LEE HO BONG JUNG SUNG UG PARK SOO HYUN HONG JAE TAK |
| description | The invention relates to a method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor, especially to a method to produce the concentrated cured kimchi fermentation liquor through a speeded-up fermentation method of adding fermentation bacterial strains into the low-temperature concentrated chinese cabbage and radish concentrate at 25 DEG C to 26 DEG C. More specifically, at low temperatures, chinese cabbages and radishes harvested during optimal periods are concentrated to a high concentration level, and the concentrate is fermented at 15 DEG C to 35 DEG C, thereby standardizing raw kimchi materials used throughout the year, shortening the fermentation time, and accordingly producing liquid kimchi with standard quality in a large scale in a industrialized manner. With the adoption of the method, the raw materials with the certain quality can be supplied throughout the year in the form of the concentrate irrespective of the |
| format | Patent |
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More specifically, at low temperatures, chinese cabbages and radishes harvested during optimal periods are concentrated to a high concentration level, and the concentrate is fermented at 15 DEG C to 35 DEG C, thereby standardizing raw kimchi materials used throughout the year, shortening the fermentation time, and accordingly producing liquid kimchi with standard quality in a large scale in a industrialized manner. 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More specifically, at low temperatures, chinese cabbages and radishes harvested during optimal periods are concentrated to a high concentration level, and the concentrate is fermented at 15 DEG C to 35 DEG C, thereby standardizing raw kimchi materials used throughout the year, shortening the fermentation time, and accordingly producing liquid kimchi with standard quality in a large scale in a industrialized manner. With the adoption of the method, the raw materials with the certain quality can be supplied throughout the year in the form of the concentrate irrespective of the</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor |
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