| 摘要 |
PURPOSE: A producing method of functional kimchi containing high concentration of naturally fermented calcium, and the kimchi are provided to use naturally fermented powder and liquid calcium to produce the kimchi. CONSTITUTION: A producing method of functional kimchi comprises the following steps: soaking and salting washed Chinese cabbage in bay salt water for 15-16 hours; naturally dehydrating the salted cabbage; mixing supplementary materials including radish slices, spring onion, garlic, ginger, glutinous rice gruel, and seasonings including red pepper powder, salted seafood sauce, salted shrimp, salt, and sugar to obtain first kimchi filling; mixing malic acid, phosphoric acid, lactic acid, citric acid, a sea tangle extract, and a malt extract to obtain a solvent for dissolving calcium; inserting liquid calcium or calcium powder into the solvent to obtain second kimchi filling; mixing the Chinese cabbage and the first and second filling; adding salted seafood into the obtained kimchi, and fermenting and aging for 7-30 days. [Reference numerals] (12-1) Detecting metals; (1-1,1-2,1-3,1-5,1-6) Inserting; (2-3,2-2,2-1,2-5,2-6) Storage; (3-2,4-1) Carefully-selecting; (1-4) Water-intaking; (13-1) Measuring/inside-packaging; (14-1) Outside-packaging; (15-1) Aging; (16-1) Discharging/delivery; (2-4) Storing/sterilizing; (3-4) Producing salt water; (4-4) Storing salt water; (5-1) Washing with salt water; (9-1) Dehydrating; (9-2) Producing seasoning; (10-1) Assorting foreign materials; (4-2,7-1) Washing; (5-2) Cutting/crushing; (6-1) Salting; (6-3,6-2) Measuring; (AA) Other supplementary ingredients; (BB) Other agricultural products; (CC) Original ingredients; (DD) Processing water; (EE) Processed salt; (FF) Packaging material |
