PROCESS FOR PREPARING A CARIKINA DENTICULATA-DENTICULATA DE HAAN KIMCHI

PURPOSE: A process for preparing Toha(Carikina denticulata-denticulata DE HAAN) kimchi is provided to improve the taste and flavor aspects over those of a traditional kimchi, and maintain a long storage period thereof. CONSTITUTION: A process comprises the steps consisting of; a first selecting and...

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Bibliographische Detailangaben
1. Verfasser:	SHIN, HYE SU
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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Beschreibung
Zusammenfassung:	PURPOSE: A process for preparing Toha(Carikina denticulata-denticulata DE HAAN) kimchi is provided to improve the taste and flavor aspects over those of a traditional kimchi, and maintain a long storage period thereof. CONSTITUTION: A process comprises the steps consisting of; a first selecting and washing step of cabbage, a second salting step of the resulting materials, a third desalting and dewatering step thereof, a fourth mixing and kneading step of the Toha cabbage, and a final packaging step of the Toha kimchi. Characteristically, the first step is performed by properly selecting, cutting and washing cabbages. The second step is performed by conventionally using 7 to 15 weight % of a natural salt for 7 to 9 hours on the basis of cabbages. The third step is characterized in that the salted cabbages are washed with the fresh water in an appropriately amounts. The fourth step is performed by mixing and kneading the resulting and some specific seasonings, wherein, especially, the seasonings consist of 67 to 70 weight % of the cabbages, 7 to 8 weight % of salted Toha, 7 to 8 weight % of purified salts, 5 to 6 weight % of pepper powders, 3 to 4 weight % of salted anchovies, 1 to 2 weight % of salted Jin-seok-hwa, 0.1 to 1 weight % of salted shrimps, 2 to 3 weight % of garlic, 1 to 2 weight % of green ginger and 1 to 2 weight % of fruit juice. The final step is completed by vacuum packaging the mixture. Thereby, the improved Toha kimchi is given to a unique taste, as well as the long preservation due to the high antibacterial activity. 본 발명은 토하젓을 혼합하여 버무리고 숙성시켜, 특유의 감칠맛 및 풍미가 우수하며, 토하젓에 추출되는 추출물이 지닌 강한 항균력 때문에 장기간 보존이 가능한 토하 배추김치의 제조방법에 관한 것이다. 본 발명의 토하 배추김치의 제조방법은 배추를 선별하고 다듬어 세척하는 공정, 배추 중량에 대하여 7 내지 8wt%의 천일염을 뿌려 절이는 공정, 미네랄이 풍부한 지하수로 세척하여 탈염시키는 공정, 정제염, 고춧가루, 멸치젓, 진석화젓, 새우젓, 마늘, 생강, 과일즙으로 구성된 양념에 토하젓을 혼합하여 배합하는 공정, 완전 밀폐된 용기에 진공 포장하는 공정을 포함한다. 본 발명의 제조방법에 의해 제조된 토하 배추김치는 토하젓의 첨가로 특유의 감칠맛이 우수하고, 토하젓에서 추출되는 추출물이 지닌 강한 항균력 때문에 장기간 보존이 가능하여 토하 배추김치의 대중화 및 상업화를 이룰 수 있다.