| 摘要 |
PURPOSE: A method of preparing liquid typed kimchi having three colors, green, yellow and red according to the color of each kimchi ingredient is provided. The prepared liquid typed kimchi has an appealing visual effect and is applied to meat, vegetables, bread, rice cakes, cooked rice or the like by spraying. CONSTITUTION: A kimchi ingredient, such as a vegetable, pickled seafood juice or the like, is classified according to its own color such as green, yellow and red, blended, aged to pH 3.5 to 3.7 and acidity 1.0 to 1.5 and ground at high speed. Then, it is added with starch gruel, sugar, vinegar, salt, thickening stabilizers, anti-foaming agents or the like, agitated and filtered with a centrifugal separator of 50 to 100 meshes. Finally, it is vacuum-packed. |
