Korean kimchi and preparation method thereof

A technology for kimchi and Chinese cabbage, which is applied in the fields of climate change adaptation, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problem that kimchi food cannot satisfy ordinary people, and achieves digestion in the human body and promotes health. , the effect of inhibiting harmful bacteria

Inactive Publication Date: 2016-10-12
珠海儒德绿色食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society, the improvement of people's production and living standards, and the rapid upgrading of the food structure of urban and rura...

Method used

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  • Korean kimchi and preparation method thereof
  • Korean kimchi and preparation method thereof
  • Korean kimchi and preparation method thereof

Examples

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preparation example Construction

[0030] The preparation method of above-mentioned kimchi comprises the following steps:

[0031] a. One-time salting: dissolve part of coarse salt in cold boiled water for later use; cut the cleaned Chinese cabbage in half and place it in a ceramic jar filled with salt water, so that the Chinese cabbage is completely submerged in salt water;

[0032] b. Secondary salting: After 12-24 hours, pick up the Chinese cabbage and let it air dry for 3-5 hours, put coarse salt on it and place it in a ceramic jar to continue salting for 12-24 hours, then pick it up and dry it;

[0033] c. Sauce preparation: Pour the starch into the boiled water in the seasoning tank, cook until the starch is completely dissolved and turn into a semi-solidified white liquid, and let it cool, then pour the chili powder, sesame powder, shrimp paste, white syrup, fish sauce, and pepper powder Stir in the seasoning tank for 10-20 minutes until they are all dispersed; stir the fine salt, monosodium glutamate, w...

Embodiment 1

[0037] A kind of kimchi, comprising the following raw materials by weight:

[0038]

[0039]Among them, the dried anchovy is dried anchovy minced meat; the rice paste is made by boiling glutinous rice flour: sweet potato flour: soy milk: kelp soup in proportions = 10:1:1:3; accessories include 5 parts of apples and 3 parts of pears , 5 parts of white radish, 3 parts of leek, 4 parts of onion, and 2 parts of carrot. The sauce is made of the following parts by weight: 1 part of sesame powder, 8 parts of chili powder, 3 parts of starch, 3 parts of shrimp paste, 3 parts of fish sauce, 2 parts of fine salt, 1 part of monosodium glutamate, 2 parts of fine sugar, 1 part of white syrup 2 parts of ginger, 2 parts of garlic, 0.5 parts of pepper powder, 2 parts of sesame oil. This embodiment also includes a food preservative, and the dosage of the food preservative is as follows: 0.04 part of sodium benzoate, 0.045 part of potassium sorbate, 0.04 part of sodium D-isoascorbate, and 0....

Embodiment 2

[0042] A kind of kimchi, comprising the following raw materials by weight:

[0043]

[0044]

[0045] Among them, the dried anchovy is dried anchovy powder; the rice paste is boiled according to the ratio of glutinous rice flour: sweet potato flour: soybean milk: seaweed soup = 8:1:1:2; auxiliary materials include 6 parts of apples, 4 parts of pears, 7 parts of white radish, 4 parts of leek, 4 parts of onion, 3 parts of carrot. The sauce is made of the following parts by weight: 1.5 parts of sesame powder, 10 parts of chili powder, 4 parts of starch, 5 parts of shrimp paste, 2 parts of fish sauce, 3 parts of fine salt, 1.5 parts of monosodium glutamate, 2 parts of fine sugar, 2 parts of white syrup 1.5 parts of yellow ginger, 3 parts of garlic, 1 part of pepper powder, and 3 parts of sesame oil. This embodiment also includes a food preservative, and the dosage of the food preservative is as follows: 0.04 part of sodium benzoate, 0.045 part of potassium sorbate, 0.04 par...

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Abstract

The invention discloses a Korean kimchi and a preparation method thereof, and belongs to the technical field of food processing. The Korean kimchi is prepared from, by weight, 30-100 parts of Chinese cabbages, 1-25 parts of dried anchovies, 1-20 parts of rice paste, 5-30 parts of auxiliary materials, 10-35 parts of sauce, 1-20 parts of coarse salt and 60-200 parts of water. The preparation method of the Korean kimchi includes the following steps that Chinese cabbages are subjected to primary salting and secondary salting in sequence and then smeared with sauce, dried anchovies and rice paste are added and evenly stirred, the mixture is placed under 15-25 DEG C to be fermented for 7-15 days, and the Korean kimchi is obtained. The Korean kimchi has the advantages of being bright in color, attractive in appearance, capable of whetting the appetite, maintaining beauty, increasing the appetite, helping to digestion in the human body and promoting health and the like, and is deeply favored by people, the preparation method is simple and standard, the fermentation period is short, and the nutritional ingredients of the food can be retained to the maximum.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Korean kimchi and a preparation method thereof. Background technique [0002] Kimchi is a traditional biological food produced and processed by fermentation led by microbial lactic acid bacteria. It is rich in functional probiotics and its metabolites mainly composed of lactic acid bacteria. Rich in nutrition, it can not only satisfy different tastes, but also increase appetite, help digestion and promote health. Kimchi contains vitamins A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, amino acids, protein and other nutrients. The cellulose in pickles can prevent and inhibit constipation and colorectal cancer, and can also lower cholesterol, prevent high blood pressure, arteriosclerosis and other adult circulatory system diseases; pepper, garlic, ginger, onion and other irritating ingredients in pickles can play a role Anti-inflammatory and steri...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L17/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/3204A23V2200/318Y02A40/90
Inventor 林荣琪
Owner 珠海儒德绿色食品有限公司
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