| 摘要 |
A frozen stick-shaped kimchi stew using lotus leaf powder and turmeric is provided to shorten the cooking time and to increase the shelf life by inhibiting the fermentation of aged kimchi with the lotus leaf powder. A frozen stick-shaped kimchi stew using lotus leaf powder and turmeric comprises: 85~97.99wt% of a mixture obtained by adding 0.1~10wt% of lotus leaf powder to 90~99.9wt% of kimchi aged for 1yr; 0.01~5wt% of a turmeric extract diluted with refined water in a ratio of 1:10; and 2~10wt% of meat products. The frozen stick-shaped kimchi stew is prepared by the steps of: (S10) sterilizing dried lotus leaves at 70~80°C for 3~5min, and crushing them into 0.5~1mm in diameter by a crusher to make lotus leaf powder; (S20) washing turmeric, making a turmeric extract from it by an extruder, sterilizing the turmeric extract at 70~80°C for 3~5min, and airtightly packing and refrigerating it. (S30) adding 0.1~10wt% of the lotus leaf powder to 90~99.9wt% of kimchi aged for 1yr and cut into 3~5cm in length; (S40) mixing 2~10wt% of meat products cut into 0.5~3cm in length and 0.01~5wt% of the turmeric extract diluted with refined water in a ratio of 1:10, to 85~97.99wt% of the kimchi added with the lotus leaf powder, and then aging the mixture at 1~3°C for 48hr; (S50) quick-freezing the aged mixture at -30~-55°C; and (S60) cutting the quick-frozen mixture into a stick shape, followed by packing it with cool-packed meat stock and spices. |
