| 摘要 |
A method of preparing Kimchi by putting Aster scaber seasonings into between salted Chinese cabbage is provided to obtain Kimchi having excellent chewiness, preference and taste as compared with conventional Kimchi. Aster scaber seasonings are put into between salted Chinese cabbage. The salted Chinese cabbage is obtained by the steps of: quarter cutting Chinese cabbage; soaking in 3 times the weight of salt water with a salinity of 14 to 16% for 4 to 6hr; washing with purified water 2 to 4 times and dehydrating for 20 to 40min. The Aster scaber seasonings are obtained by the steps of: mixing 2.8 to 3.1 parts by weight of red pepper powder and 5.0 to 6.0 parts by weight of sea tangle extract, based on 64 to 69 parts by weight of Chinese cabbage and cooling to room temperature; mixing 6.0 to 8.0 parts by weight of Aster scaber, 6.5 to 7.5 parts by weight of radish shreds, 3.0 to 4.0 parts by weight of radish juice, 2.5 to 2.7 parts by weight of salted shrimps, 0.7 to 1.0 pars by weight of liquid type salt-fermented Ammodytes personatus, 1.6 to 1.8 parts by weight of apple juice, 4.0 to 6.0 parts by weight of pear juice, 0.2 to 0.3 parts by weight of sesame, 0.06 to 0.08 parts by weight of salt, 1.0 to 1.3 parts by weight of garlic, 0.5 to 0.7 parts by weight of ginger and 0.02 to 0.04 parts by weight of an artificial sweetener; and adding 0.1 to 3 parts by weight of functional material. The functional material is selected from grapefruit, propolis, Akebia quinata, cinnamon, Coptis root, Aralia elata, Ulmus davidiana, gulf weed, aloe, Chlorella, red ginseng, Lycium fruit, Torilis japonica and Astragalus root. |
