| 摘要 |
A method of manufacturing a pork-Kimchi strew using ionized calcium of shells is provided to prevent over-fermentation and souring of Kimchi, remove the off-smell and produce the strew having increased flavor. Salted Chinese cabbage is mixed with seasoning material and 0.1 to 10wt.% of ionized calcium of shells and aged for 2 to 3 months. Pork is mixed with seasoning material and aged. The Kimchi and pork are mixed and heated. 100 heads of salted Chinese cabbage is mixed with 5kg red pepper powder, 5kg garlic and 300g ionized calcium of shells and aged for 2 to 3 months. Then 60 parts by weight of pork is mixed with 3 parts by weight of soy sauce, 30 parts by weight of water, 3 parts by weight of sugar, 7 parts by weight of corn syrup, 2 parts by weight of garlic, 0.05 parts by weight of MSG, 0.01 parts by weight of black pepper and 0.3 parts by weight of sesame oil and aged for 24hr. Thereafter, 15 parts by weight of the aged pork is mixed with 0.5 parts by weight of red pepper, 0.3 parts by weight of garlic and the aged Kimchi, and heated for 30min.
|
