| 摘要 |
The present invention provides a method for producing a kimchi snack using freezing-drying, wherein kimchi is directly preserved, fermented, and freeze-dried so that a kimchi snack which has almost no salty and spicy tastes can be obtained. The method according to the present invention can include: a cabbage salting step of cutting a cabbage to a length of 10-60 mm in order to be dipped in salty water so that a salted cabbage can be obtained; a kimchi producing step of mixing the salted cabbage with several sorts of seasoning in order to be produced into kimchi; a kimchi aging step of fermenting the produced kimchi at 0-30°C in a shade; a pre-freezing step of stopping fermentation when the acidity and acidity strength pH of the kimchi respectively satisfies 0.4-1.5% and 3.3-5 and freezing the same at -25 to -35°C for a particular period of time; and a freeze-drying step of freeze-drying the pre-frozen kimchi for 12-48 hours at a container temperature (C/T) of -25 to -45°C, a vacuum degree of 0.1-1.0×10^-2 Torr, and a material temperature of 20-90°C. |
