| 摘要 |
PURPOSE: A method for manufacturing cabbage kimchi is provided to shorten a time required for preparing kimchi and to prepare kimch with conventional flavor and taste using low viscosity Kimchi filling. CONSTITUTION: A method for manufacturing cabbage kimchi comprises the steps of: preparing Kimchi filling and salted cabbage; injecting Kimchi filling and salted cabbage into a mixer in which a mixing unit is installed to be rotated; putting the Kimchi filling between leaves of salted cabbage by rotating the mixing unit; and discharging the salted cabbage from the mixter and then putting the Kimchi filling between leaves of salted cabbage. The Kimchi filling comprises at least one selected from the group consisting of welan gum, carrageenan, sodium alginate, guar gum, gellan gum, karaya gum, methylcellulose, tamarind gum, traganth gum, xanthan gum, pullulan, cassia gum, locust bean gum, arabinogalactan and chitosan. |
