| 摘要 |
PURPOSE: A producing method of aged kimchi using phellinus linteus is provided to prevent the generation of rancid flavor after aging the kimchi more than 6 months. CONSTITUTION: A producing method of aged kimchi using phellinus linteus comprises the following steps: drying the phellinus linteus, molokia, ginger, and rice straws, and crushing each ingredient into 20-100 micrometers; mixing 40-60wt% of crushed phellinus linteus, 40-60wt% of molokia, 10-30% of ginger, and 10-20% of rice straws; mixing the mixture with purified water in a volume ratio of 50:50; fermenting the mixture at 25-40 deg C for 3-15 days; mixing the fermented mixture with the purified water in a weight ratio of 1:5, and extracting the mixture at 40-55 deg C for 1-3 hours; filtering and cooling the extract; mixing the extract with red pepper powder, red pepper seeds, garlic, anchovy powder, salted seafood sauce, and deep sea water; adding bay salt into the mixture, and salting Chinese cabbage in the obtained salt water for 5-16 hours before washing; spraying the fermentation extract to the Chinese cabbage, and aging for 1-2 hours; and producing kimchi using the Chinese cabbage and seasonings. The kimchi is aged inside an aging chamber for more than 6 months. |
