| 摘要 |
PURPOSE: Colloid particle-type Kimchi sauce using vegetables and a manufacturing method thereof are provided to minimize problems such as film formation, softening, stale smell generation etc due to growth of acetobacter. CONSTITUTION: A manufacturing method of colloid particle-type Kimchi sauce using vegetables includes the following steps: washing and dehydrating raw materials of kimchi including broccoli, paprika, bell pepper and red pepper; preparing subsidiary materials of Kimchi including garlic 60 ~ 100 parts by weight, ginger 10 ~ 30 parts by weight, onion 60 ~ 100 parts by weight, salted shrimps 5 ~ 15 parts by weight, anchovy sauce 20 ~ 40 parts by weight, refined sugar 20 ~ 50 parts by weight, and salt 80 ~ 120 parts by weight; pulverizing mixed kimchi materials to 2 ~ 50 mm; pulverizing the crushed kimchi materials to a colloidal particle of 1 nm ~ 0.02 mm; aging the kimchi materials; and performing a fermenting and maturing process of the kimchi materials in 20 ~ 30 °C for 20 ~ 40 hours.
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