| 摘要 |
PURPOSE: A manufacturing method of kimchi is provided to prevent degradation of taste due to a partial drying phenomenon by observing the moisture content of kimchi or spices or by eluting a fishy taste. CONSTITUTION: A manufacturing method of kimchi containing sliced or cut dried fish comprises the following steps: mixing and cooking sliced or cut dried fish and more than one selected among liquid sugar, starch syrup, and liquid oligosaccharide; and manufacturing kimchi by mixing the cooked sliced or cut dried fish with a kimchi spice. The sliced or cut dried fish is more than one selected among sliced dried cuttlefish, sliced dried walleye, sliced octopus, sliced dried whitebait, sliced dried filefish, sliced dried walleye pollack, cut dried cuttlefish, cut dried walleye, cut dried walleye pollack, and cut dried filefish. The sliced or cut dried fish is seasoned cut cuttlefish or non-seasoned cut cuttlefish. The liquid sugar is high fructose corn syrup. A cooking process is performed in a steam pot for 2-30 minutes. After completing the cooking process, the cooked sliced or cut dried fish is cooled at 0-10 deg. C before mixing the same with the kimchi spice. [Reference numerals] (AA) Preparing Chinese radish and Kimchi spice; (BB) Selecting dried cut cuttlefish and preheating high-fructose; (CC) Mixing the high-fructose and the dried cut cuttlefish; (DD) Cooling the mixed cut cuttlefish; (EE) Mixing the Chinese radish and the Kimchi spice; (FF) Mixing the Kimchi and the cut cuttlefish; (GG) Packaging and aging the Kimchi; |
