| 摘要 |
PURPOSE: A method of preparing low salinity pollack roe kimchi by the use of pollack roe(myongnan) without pickled seafoods juice(chotgal), a chemical seasoning and preservatives is provided. The product is low in pungent and salty tastes while at the same time having enhanced flavor and taste. CONSTITUTION: Korean cabbage is cut to 3 to 5cm, preserved with 6 to 7% by volume of saline water for a specified time and then dehydrated for about 3 to 4hr. Pollack roe is washed with 3% by volume of saline water, preserved with bay salt to give a salinity of 5%, fermented for 2 to 3 weeks at 5 to 10deg.C and then dehydrated for 3 to 4hr. Thereafter, 75 to 85% by weight of the preserved Korean cabbage is mixed with 7.83 to 12.83% by weight of the pollack roe and 7.17 to 12.17% by weight of seasoning material(yangnyom). The seasoning material comprises 2.42% by weight of red pepper powder, 0.93% by weight of garlic, 0.13% by weight of ginger, 0.71% by weight of green onion, 2.42% by weight of radish, 0.48% by weight of onion, 0.73% by weight of dropwort and 1.38% by weight of pear juice.
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