Nopal kimchi
A technology of nopal cactus and cactus, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation with acid, food preservation, etc. It can solve the problems of limited globalization of kimchi, reduce spicy taste and odor, promote globalization, and improve health Effect
Inactive Publication Date: 2012-10-17
李真秀
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Problems solved by technology
[0003] However, for foreigners who are not familiar with the unique spicy taste and smell of kimchi, it is painful to eat, so the globalization of kimchi is limited.
Method used
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[0016] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, but they are used for detailed description so that those skilled in the art to which the present invention pertains can easily implement the present invention, and are not intended to be technical aspects of the present invention. Thoughts and scope limited here.
[0017] Nopal kimchi according to the present invention is prepared by adding nopal cactus and cactus juice, thereby reducing the peculiar spicy taste and smell of kimchi so that foreigners can eat it easily, and because nopal cactus and cactus fruit contain nutritional ingredients, the eater can enjoy Health-boosting, cactus pickles include pickled cabbage, pickled nopal, and a pickle dressing that includes cactus juice.
[0018] Here, the pickled cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of the selected and washed cabbage and pi...
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The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviation of the spicy taste and smell unique to kimchi and enhancing the health of a person eating the same due to the nutrients contained in nopal and tuna. According to the present invention, the nopal kimchi comprises salted Chinese cabbage, salted nopal, and a kimchi seasoning containing tuna juice. The salted Chinese cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of Chinese cabbage and salting the same for 5-7 hours. The salted nopal is prepared by adding 12-18 parts by weight of sea salt to 120-160 parts by weight of nopal, and salting the same for 0.5-1.5 hours. The kimchi seasoning containing tuna juice comprises 120-160 parts by weight of chopped radish, 40-50 parts by weight of Welsh onion, 20-25 parts by weight of chopped garlic, 10-13 parts by weight of chopped ginger, 24-30 parts by weight of chopped undried red pepper, 25-30 parts by weight of cooked rice, 22-25 parts by weight of myeolchi aekjeot (anchovy-based fish sauce), 6-9 parts by weight of saeujeot (salted fermented shrimp), 25-30 parts by weight of powdered hot pepper, 60-70 parts by weight of tuna juice, and 2-5 parts by weight of dried sesame seeds mixed with salt.
Description
technical field [0001] The present invention relates to nopal pickles, and more particularly, to nopal pickles comprising nopal and nopal juice, wherein the nopal is a cactus stem (leaf) of nopal, and the nopal juice is nopal Juice from cactus fruit. Background technique [0002] Generally, as a Korean traditional food, kimchi is an indispensable dish on the Korean table, which is to pickle various vegetables (such as cabbage and radish) with salt and mix them with various seasonings (such as minced pepper, minced garlic, etc.) , scallions, minced ginger, and fish sauce, etc.) are mixed and then aged by generating lactic acid to ferment at low temperature. [0003] However, for foreigners who are not familiar with the unique spicy taste and smell of kimchi, it is a painful thing to eat, so the globalization of kimchi is limited. Contents of the invention [0004] technical issues [0005] Therefore, an object of the present invention is to provide a nopal kimchi prepare...
Claims
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IPC IPC(8): A23B7/10A23L1/212A23L1/221A23L19/20A23L19/00A23L27/10
CPCA23L1/2123A23L1/218A23L1/23A23L19/03A23L19/20A23L27/24A23B7/105A23L27/10
Inventor 李真秀
Owner 李真秀