| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing kimchi comprising omission of salting work requiring extremely much labor in a kimchi production process, enabling stable product quality with homogeneous saltiness, reducing time for producing kimchi, and making the kimchi to be kept longer without causing irregular quality-keeping period. <P>SOLUTION: The method for producing kimchi comprises cutting Chinese cabbage, adding kimchi paste to the cut Chinese cabbage to age the mixture. The cut Chinese cabbage is left in cold wind at 5-40°C for 10-24 hours to eliminate moisture from the Chinese cabbage to dry it so as to decrease in weight by 20-50 wt.%. The kimchi paste to be added is prepared to be reduced in salt content at 5.5-11.0 wt.%. The salt-regulated kimchi paste at an amount equivalent to 20-60 wt.% of the dried Chinese cabbage is added for full pickling so as to be aged at 0-10°C for 5-21 days. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
