| 摘要 |
PURPOSE: A manufacturing method for Japanese apricot kimchi is provided to maintain the original taste of kimchi for a long period of time by impeding the fermentation of the kimchi with the addition of Japanese apricot concentrate into Kimchi stuffing. CONSTITUTION: The cleaned Japanese apricot is washed with clean water and dried. The dried Japanese apricot is mixed with sugar to a 1:1 ratio before fermenting for 3 months, and Japanese apricot concentrate is separated from Japanese apricot garnish(S10). After preserving Chinese cabbage in salt water, wash the salted Chinese cabbage with clean water for three times(S20). Kimchi stuffing is prepared by a mixture of 5.4-6.3 weight% of Japanese apricot concentrate, 12.8-24.5 weight% of trimmed Chinese radish, 14.4-15.8 weight% of red pepper powder, 5.4-6.3 weight% of radish juice, 9-10.5 weight% of salted anchovy, 7.2-8.4 weight% of bay salt, 7.2-8.4 weight% of garlic, 7.2-8.4 weight% of ginger, 7.2-8.4 weight% of salted shrimp, 3.6-4.2 weight% of Korean leek, 3.6-4.2 weight% of shallot, 1.8-2.2 weight% of mustard leaves, 2.5-2.9 weight% of sugar, and 1-1.3 weight% of L-monosodium glutamate(S30). The Kimchi is produced by mixing 70-80 weight% of salted Chinese cabbage, and 20-30 weight% of Kimchi stuffing(S40). Kimchi and 2-3 Japanese apricot garnishes are wrapped together(S50). [Reference numerals] (S10) Preparing Japanese apricot concentrate; (S20) Preserving Chinese cabbage; (S30) Preparing Kimchi stuffing by the Japanese apricot concentrate and various material; (S40) Mixing the salted Chinese cabbage and the Kimchi stuffing; (S50) Wrapping Kimchi |
