| 摘要 |
A preparation method of kimchi with Ligularia fischeri is provided to enhance the texture, flavor and taste of kimchi and obtain the effects of improving cough, discharging phlegm, and promoting blood circulation. A preparation method of kimchi with Ligularia fischeri comprises the steps of: (i) soaking Chinese cabbage in salt water(salinity 14~16%) in a weight ratio of 1:3, washing it with refined water 2~4 times, and dehydrating; (ii) washing and dehydrating Ligularia fischeri, and cutting it in about 0.5~1.0cm; (iii) mixing 2.8~3.1wt.pt. of red pepper powder to 4.0~6.5wt.pt. of sea tangle water of 40~60°C (based on 63~66wt.pt. of the Chinese cabbage), cooling the mixture to room temperature, and then adding 6.0~7.0wt.pt. of the Ligularia fischeri, 6.0~7.0wt.pt. of radish shreds, 3.0~4.0wt.pt. of radish juice, 2.3~2.7wt.pt. of salted shrimps, 0.7~1.0wt.pt. of fermented sand lance sauce, 1.5~2.0wt.pt. of apple juice, 5.0~6.0wt.pt. of Oriental pear juice, 0.2~0.3wt.pt. of sesame seeds, 0.05~0.08wt.pt. of salt, 1.0~1.3wt.pt. of garlic, 0.4~0.6wt.pt. of ginger, 0.02~0.04wt.pt. of an artificial sweetener and 0.1~3wt.pt. of a functional substance to the mixture to make a Ligularia fischeri seasoning; and (iv) spreading the Ligularia fischeri seasoning on the salted Chinese cabbage, putting the kimchi in a plastic bag, putting the plastic bag in an airtight container, and then storing in a kimchi refrigerator. |
