| 摘要 |
PURPOSE: A condiment for Kimchi is produced to provide convenient condiment which can be mixed together with pickled Kimchi materials to prepare Kimchi easily, and improve the taste of Kimchi and preservation, and remove the disgusting smell of salted fish by using onion juice. CONSTITUTION: A manufacturing processes consists of adding onion juice 30-40wt% to salted anchovy liquid 60-70wt% for saltness not to go beyond 20%, and boiling at 100-120°C to prepare extract; mixing hot pepper powder 30-35wt%, garlic 2.5-7.5wt%, ginger 1.5-3.5wt%, welsar onion 1.5-3.5wt%, sugar 6.5-8.5wt%, L-sodium glutamate 1-2wt%, and roasted sesame 1-3wt% for the extract not to go beyond 14.5%; adding shellfish, trepang, or ascidian 5-10wt% to the mixture 90-95wt% and maturing at 15-25°C for 2.5-3.5 hours for saltness not to go beyond 15%; packing the condiment in sealing containers.
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