THE MANUFACTURING METHOD OF KIMCHI USING XBRASSICORAPHANUS

PURPOSE: A producing method of kimchi using xbrassicoraphanus is provided to offer the taste of both Chinese cabbage and radish at the same time, and to secure the functional components of the xbrassicoraphanus. CONSTITUTION: A producing method of kimchi using xbrassicoraphanus comprises the followi...

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1. Verfasser:	BAEK, OK HEE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PURPOSE: A producing method of kimchi using xbrassicoraphanus is provided to offer the taste of both Chinese cabbage and radish at the same time, and to secure the functional components of the xbrassicoraphanus. CONSTITUTION: A producing method of kimchi using xbrassicoraphanus comprises the following steps: washing the xbrassicoraphanus, and salting the washed xbrassicoraphanus with water containing curcumae longae rhizoma salt; washing the salted xbrassicoraphanus for desalinating and dehydrating; mixing 10~15wt% of fresh shrimp, 5~10wt% of fresh oyster, 8~13wt% of shrimp sauce, 3~5wt% of ginger, 15~20wt% of spring onion, 15~20wt% of garlic, 0.5~1% of curcumae longae rhizome powder, and 30~35wt% of red pepper powder to obtain kimchi sauce; and mixing the salted xbrassicoraphanus with the kimchi sauce.