| 摘要 |
The present invention relates to a method for manufacturing kimchi of which the taste is enhanced using a natural seasoning sauce and, more specifically, to a method for manufacturing healthful kimchi with an improved taste by using a natural seasoning sauce. The natural seasoning sauce in the present invention comprises: a first seasoning sauce made by hydrolyzing a dried pollack and a dried skipjack tuna, which are ground to be 80 nanometers to 20 micrometers in diameter after applying a cell-wall breaking technique without thermally denaturing the dried pollack and the dried skipjack tuna at 25 using an air current grinder, with a conjugated enzyme of Protamex and Flavourzyme; and a second seasoning source obtained by hydrolyzing a dried mushroom such as a button mushroom, a shiitake mushroom, and clavaria botrytis, dried seaweed such as sea tangle and sea mustard, and dried pericarp such as a dried tangerine and a grapefruit which are ground to be 80 nanometers to 20 micrometers. The present invention is to use the natural seasoning sauce, thereby lowering the salinity of kimchi to the level of 1.5 to 2.0%, enhancing the taste and texture of kimchi by strengthening a savory taste and a deep taste, and raising preservability. The present invention is to manufacture kimchi by mixing ingredients and seasoning such as red pepper powder, garlic, ginger, sea staghorn, and onion with the natural seasoning sauce according to the kind of kimchi. [Reference numerals] (AA) First seasoning solution;(BB) Second seasoning solution;(CC) Mis;(DD) Produce seasoning solution;(EE) Add in Kimchi meterials;(FF) Make Kimchi;(GG) Produce Kimchi |
