| 摘要 |
PURPOSE: A producing method of kimchi seasoning containing pollack meat stock obtained by using deep sea water is provided to improve the taste of the kimchi. CONSTITUTION: A producing method of kimchi seasoning containing pollack meat stock obtained by using deep sea water comprises the following steps: mixing 100 parts of dried pollack head by weight with 200-1,000 parts of deep sea water by weight and 0.1-2 parts of protease, and heating the mixture at 30-50 deg. C for 1-5 hours before settling the mixture at 80-90 deg. C for 10-30 minutes; deactivating the protease before filtering the mixture to obtain the pollack meat stock; and mixing the pollack meat stock with kimchi seasonings and lactic acid bacteria. |
