KIMCHI WITH HIGH S-ADENOSYLMETHIONINE CONTENT AND THE PREPARING METHOD THEREOF

摘要

PURPOSE: Kimchi with a high content of S-adenosylmethionine and a manufacturing method thereof are provided to remove fish taste and bad smell of fermented seafood, and to offer good effects to a human body capable of relieving depression, liver cirrhosis etc. CONSTITUTION: A manufacturing method of Kimchi with a high content of S-adenosylmethionine includes the following steps of: manufacturing dressing materials including white radish, water celery, cayenne pepper, glutinous rice pool, garlic, and sea tangle; adding the dressing materials one or more salted seafood, soymilk or whey; and mixing the dressing materials with dehydrated Chinese cabbage. The Kimchi contains the salted seafood of 1 ~ 25 parts by weight and flesh of a frozen Pollack of 5 ~ 15 parts by weight, the soymilk of 0.1 ~ 1 parts by weight, and the whey of 1 ~ 2 parts by weight.