| 摘要 |
<p>Disclosed is a method for preparing fried Altari radish kimchi which can be stored for a prolonged period of time with the maintenance of the characteristic piquant and pungent taste, and its acidity at pH about 4.7, and is beneficial to the health of the body and convenient to eat anywhere, whereby contribution is made to the globalization of kimchi. Altari radish kimchi well ripened with a pH of about 4.7, are immersed in water at about 10°C for about 3 hours and then rinsed with water, followed by dewatering for about 30 min. About 71.5 parts by weight of the dewatered Altari kimchi is seasoned with about 3 parts by weight of spring onion segments of about 2 cm, about 1.5 parts by weight of crushed garlic and about 0.5 part by weight of crushed ginger, along with about 1 part by weight of fermented shrimp soup, about 2 parts by weight of sesame oil and about 1 part by weight of sugar. Next, a wide vessel is heated, along with about 5 parts by weight of soyabean oil, to about 100°C, after which the seasoned Altari kimchi is panfried in the vessel for about 10 min.</p> |
