| 摘要 |
The invention relates to a method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor, especially to a method to produce the concentrated cured kimchi fermentation liquor through a speeded-up fermentation method of adding fermentation bacterial strains into the low-temperature concentrated chinese cabbage and radish concentrate at 25 DEG C to 26 DEG C. More specifically, at low temperatures, chinese cabbages and radishes harvested during optimal periods are concentrated to a high concentration level, and the concentrate is fermented at 15 DEG C to 35 DEG C, thereby standardizing raw kimchi materials used throughout the year, shortening the fermentation time, and accordingly producing liquid kimchi with standard quality in a large scale in a industrialized manner. With the adoption of the method, the raw materials with the certain quality can be supplied throughout the year in the form of the concentrate irrespective of the harvest periods of the raw materials, so that the quality of the kimchi can be increased. In addition, through the selective fermentation of the bacterial strains, the kimchi taste deviation brought by producing procedures is minimized, and the fermentation procedure is controlled, thereby producing the concentrated cured kimchi fermentation liquor which is irrespective of seasons and is of a quality maintained at a certain level. |
