| 摘要 |
PURPOSE: A method for manufacturing functional Kimchi using squid or octopus ink is provided to offer functions capable of reducing a blood cholesterol level by taurine contained in the squid or octopus ink, and to increase shelf life of kimchi with a natural antiseptic function. CONSTITUTION: A method for manufacturing functional Kimchi using squid or octopus ink comprises the following steps: straining the squid or octopus ink with a sieve; manufacturing ink sauce by boiling salted-sand lance sauce 500g, water 2Kg, and the strained ink 500g for 30 minutes; manufacturing plum sauce by filtering solids such as white radish and ginger etc after boiling the white radish 800g, the ginger 200g, and the whole bulb of garlic 400 g in water 25kg mixed with soy sauce 5kg, cheongyang Capsicum annuum 500g, soju, sugar 1kg, and plum juice 300~ 400g; salting Chinese cabbage; washing the Chinese cabbage; draining the Chinese cabbage; aging the Chinese cabbage in the ink sauce and the plum sauce for 2 days at room temperature; and aging the Chinese cabbage in a refrigerator of 2°C. |
