PRODUCTION METHOD OF ONION KIMCHI

The present invention relates to a production method of onion flower kimchi and, more specifically, to a production method of onion flower kimchi having an improved texture and quality by using a method distinguished from a previous method. According to the production method of onion flower kimchi i...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI, JINE SHANG, PARK, CHI KYU, SHIN, YOUN MI, PAK, TAE IM
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:	The present invention relates to a production method of onion flower kimchi and, more specifically, to a production method of onion flower kimchi having an improved texture and quality by using a method distinguished from a previous method. According to the production method of onion flower kimchi in the present invention, it is possible to provide onion flower kimchi having an excellent texture and flavor. 본 발명은 양파 꽃김치의 제조방법에 관한 것으로, 보다 상세하게는 종래의 방법과는 차별적인 방법을 이용하여 식감 및 품질을 개선시킨 양파 꽃김치의 제조방법에 관한 것이다. 본 발명에 따른 양파 꽃김치의 제조방법에 따르면, 식감과 풍미가 우수한 양파 꽃김치가 제공될 수 있다.